• 한국조리학회지
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• 제18권2호
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• pp.19-33
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• 2012

본 연구는 외식기업의 효율적인 인적자원관리를 위한 기초자료를 제공하기 위해 외식산업에 종사하는 서울지역 레스토랑 종업원을 대상으로 유머감각이 직무만족과 이직의도에 미치는 영향에 대해 실증적으로 분석하였다. 유머감각은 메타메시지 감수성, 유머의 선호도, 정서의 표현성, 유머에 의한 대처 요인으로 도출되었다. 연구결과는 다음과 같다. 첫째, 유머감각 요인 중 유머에 대한 선호도, 유머에 의한 대처, 메타메시지 감수성 순으로 직무만족에 정(+)의 영향을 미치는 것으로 나타났으며 정서의 표현성은 영향을 미치지 않는 것으로 나타났다. 둘째, 유머에 대한 선호도, 정서의 표현성순으로 이직의도에 부(-)의 영향을 미치는 것으로 나타났으며 메타메시지 감수성, 유머에 의한 대처는 영향을 미치지 않는 것으로 나타났다. 따라서 유머감각이 직무만족과 이직의도에 유의한 영향을 미친다는 연구결과를 토대로 유머감각에 대한 중요성을 인식하고 종업원 선발시 유머감각에 대한 평가가 고려되어야 할 것이다.

• 한국식품조리과학회지
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• 제25권5호
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• pp.575-585
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• 2009

This study was conducted to identify the job stress factors of school foodservice employees and to examine the relationship between job stress and turnover intention through path analysis. Data was collected using a survey of 432 school foodservice employees in elementary and secondary schools in Masan, Kyungsangnam-do. All of the participants were female, and 165(52.9%) were over the age of 45' Additionally, 310(99.4%) of the respondents were married, while 287(92.0%) had less than a high school level of education. Furthermore, 271(86.9%) of the respondents were cooks. Overall, 107(34.3%) of the respondents had worked in the food industry for less than $5{\sim}10$ years. In addition, 208 (66.7%) respondents answered that they had 'never' changed jobs. Among job characteristics that causes job stress, job posture was the primary stress factor, followed by heavy work load and job condition. Job stress was found to be significantly correlated with turnover intention. Additionally, job position was the only moderating variable that was found to be correlated with job characteristics and job stress. Finally, the moderating variables influencing the effects of job stress on turnover intention were identified as performance confidence, job career, and job position. The results of this study will be useful for future studies conducted to evaluate the development of job environments and performance to minimize turnover and job inefficiency as a result of job stress.

• 한국식품조리과학회지
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• 제29권6호
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• pp.841-846
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• 2013

Developing a menu for foodservice operations utilizing a Yaksun meets with the desire of customers who have keen interest in health food. In addition, it is possible to expect the additional advantage of decreasing hygiene risk, which can be caused by large quantity cooking, by the efficacy of medicinal herbs used in Yaksun. Accordingly, this study provides with basic information for the development of a Yaksun menu for foodservice operations utilizing Gwackhyang by evaluating the sensory quality and microbiological quality of bean soup added of Gwackhyang. The standard plate counting significantly decreased as the addition quantity of Gwackhyang increased (p<0.001). All bean soups, which were kept at room temperature and refrigerator for 3 hours after cooking, met the safety standard 5.00 CFU/g. The number of coliforms also significantly decreased as the addition quantity of Gwackhyang increased. The bean soups in control group exceeded the safety standard of 2.00 CFU/g after 1 hour at room temperature and in refrigerator. On the other hand, all Gwackhyang bean soups met safety standard, only excluding G1 with 1% Gwackhyang kept at room temperature. Accordingly, it has been confirmed that the addition of Gwackhyang during bean soup production decreases the microorganism level of bean soup. Both standard plate counting and the number of coliforms significantly increased after 3 days in refrigerator; however, the increasing extent of Gwackhyang bean soups were less than the control group bean soups. The control group received scored highest in 3 sensory characteristics out of 5 sensory characteristics. However, G1 with 1% Gwackhyang also scored highest in 2 sensory characteristics, which were taste and overall preference. G2 also scored 4.45 in color and 4.15 in fragrance, which were lower than the control group but were above average.

• 한국식품조리과학회지
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• 제29권5호
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• pp.617-624
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• 2013

Korean Food Globalization has been launched as a tool of civil ambassador and the high value-oriented industry. According to department of statistics in 2012, the trend of Korean food globalization from international visitors of Chinese and Japanese has grown. Hence, this study is purposed to identify the level of satisfaction of Chinese and Japanese consumers based on their food-related lifestyle. The survey was conducted by interviewing 403 Chinese and Japanese visitors who have experienced Korean food. The survey questionnaire was composed of 3 parts of demographic information, food-related lifestyle, and satisfaction of Korean restaurant. As factor analysis results, 3 factors were yielded for the food-related lifestyle factors-a eat-out preferred group, a health preferred group, and a taste preferred group, and 3 factors were generated for Korean restaurant satisfaction-hygiene and service, menu, and food quality. For cluster analysis, 3 clusters were identified as follows: high interested in food itself, health interested, and taste interested. Female appears to be significantly different in terms of 3 clusters than male. Nationality shows that Chinese consumers showed a high interest in food itself whereas Japanese consumers were high interested in health. With regard to Korean restaurant satisfaction, service appeared to be important in Chinese consumers while Japanese consumers showed a higher mean value on serving size, price, and nutrition. The findings concluded that by understanding the nature of food-related lifestyle of international visitors, marketing strategies can better meet visitors' expectations and increase their satisfaction with Korean restaurants.

• 대한지역사회영양학회지
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• 제23권4호
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• pp.333-340
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• 2018

Objectives: This study was conducted to analyze the salinity of representative Korean foods high in sodium to generate data for use as a fundamental resource for setting salinity standards in foods. Methods: A total of 480 foods from 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in four regions (Capital area, Chungcheong Province, Gyeongsang Province, and Jeolla Province) and analyzed for salinity. Results: Among the foods, stir-fried anchovies (4.07~4.45%) showed the highest salinity, followed by pickled onion (1.86~2.62%), cabbage kimchi (1.83~2.2%), braised burdock and lotus root (1.79~2.17%), and sliced radish kimchi (1.78~1.89%) (p<0.001). The salinity of kimchi from home meals (2.2%) was significantly higher than that of foodservice (1.83%) and restaurant (1.93%) kimchi (p<0.05). Salinity in each group of food was highest in kimchi (1.83~2.04%), followed by braised dishes (1.54~1.78%), steamed dishes (1.0~1.22%), stir-fried dishes (1.02~1.18%), and soup or stew (0.74~1.02%) (p<0.001). The salinity of soup and stew from restaurants (1.02%) was significantly higher than that of home meal (0.84%) and foodservice (0.74%) soup and stew. Conclusions: Determination of the salinity of representative Korean foods known to be high in sodium by eating place is expected to be useful to establishing guidelines for reduction of salinity.

• 대한영양사협회학술지
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• 제6권1호
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• pp.33-43
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• 2000

Environmental pressures from such sources an economic condition, the government and inter-institutional competition create managerial challenges. Economic pressures may be forcing dietetic dept, in hospital to utilize cost∙benefit analysis to assist them in their problem solving. Cost∙benefit analysis have been widely used in business, industry and many other fields with only limited application to foodservice. Due to the lack or this information the purposes of this study were to identify use of cost∙benefit analysis in hospital foodservice system to evaluate the economic efficiency of alternatives, and to make recommendation for operation system change. Using the cost∙benefit method, cash flows are separated into cost and benefits. For an alternative to be selected, indicators, such as NPV, benefit-cost ratio (B/C ratio) with 5% discount rate per annum. The sensitivity analysis was also conducted with difference rate 3%, 7% respectively and reduced employee payroll change. The result of this study can be summarized as follows : 1. The total cost of investment for operation system change was 390,570 thousand won and the total benefit through operation system change was 865,808 thousand won. 2. Net present value(NPV) for 5 years was 475,239 thousand won and benefit-cost ratio was 2.22. 3. In sensitivity analysis with different discount rate 3%, 7%, benefit-cost ratio was 2.25, 2.18 respectively, with total reduced employee payroll change, benefit-cost ratio was 2.86. In conclusion, total benefits were exceeded total costs. Therefore, the project of operation system change in hospital foodservice was found to be economically efficient.

• 한국조리학회지
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• 제20권3호
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• pp.186-200
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• 2014

외식기업 종사자를 대상으로 멘토링 역할이 감정표현 및 자아존중감에 미치는 영향 관계을 알아보기 위하여 설문지를 이용하여 조사하였다. 수집한 통계처리 및 분석방법은 SPSS 18.0와 AMOS을 이용하여 빈도분석, 탐색적, 확인적 요인분석, 상관관계분석, 구조방정식 모형을 실시한 결과 첫째, 멘토와 멘티 간의 공감대와 협조관계가 형성되어 개인적인 조언, 상담, 지원 등 심리적인 스트레스의 해소 방안으로 멘토링 역할이 조직의 목표에 중요한 것으로 나타났다. 둘째, 멘토링 역할은 조직성과 및 팀웍을 형성하는데 심리적 영향력이 멘토의 역할에 따라 조직적응 능력에 긍정적인 것으로 나타났다. 셋째, 팀내에서 조직의 갈등은 구성원의 의사소통이나 상호작용 속에서 감정표현은 자아존중감에 영향이 있는 것으로 나타났다. 외식 업무 특성상 인적자원 의존도가 높은 산업으로서 조직에서 발생할 수 있는 심리적인 스트레스로 인한 직원들 간의 갈등 관계를 해소할 수 있는 멘토와 멘티 간의 긴밀한 공감대와 협조 관계가 형성되어 조직의 목표를 달성하고 높은 수준의 서비스를 제공할 수 있는 것을 알 수 있다.

• 급식외식위생학회지
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• 제4권1호
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• pp.35-41
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• 2023

This study was based on the results of the study of 'Cheonyeon and Chunghyun Taste Alley Pilgrimage- Introducing Hidden Restaurants in Our Town', which was adopted as a project to revitalize urban regeneration as part of the Cheonyeon and Chunghyun Urban Regeneration New Deal project. This study was conducted in total of two stages, as a first step, the commercial district of Seodaemun Station was analyzed by analyzing the hashtag (#) mentioned along with the "Seodamun Station Restaurant" on Instagram from 2015 to 2020. As a result of the analysis, it was found to be an office commercial district related to "office workers", and it was found to be a commercial district with the characteristics of "small but certain happiness" where you can find hidden restaurants in front of your house. Based on the characteristics of these commercial districts, five stores utilizing the characteristics of the region were selected and cooking classes were conducted for students of Kyonggi University, who are local residents. The purpose of this study was to revitalize the aging Seoul city and contribute to the formation of positive relationships between local residents and merchants through cooking classes. In addition, the process was produced as digital media content and used as local promotional materials.

• 한국식생활문화학회지
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• 제26권6호
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• pp.629-640
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• 2011

This research analyzed the naming standard of Korea menu names divided into two groups, main dish and side dish. The research was conducted by contents analysis of selected literature articles and multiple-response cross tabulation analysis. The result demonstrated that the naming standard of Korea food consisted of the main ingredient name - sub ingredient name - main condiment name and main recipe. On the other hand, the menu name that is in native language or has a historical origin is exempt from this classification. Therefore, this study proposes a new standard, 'Hansik Menu Naming', to assist the food service industry and correct the names of unknown foreign dishes.

• 한국조리학회지
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• 제12권2호
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• pp.18-38
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• 2006

We studied franchisees’ answers to the questionnaires to know their selective motives and criteria, their types and the reliability of a franchisor in the food-service industry. Then we showed the basic data about the selective criteria of a sound franchisor. The result of this study was as follows. First, we need a specialist and a department to present a financially sound franchisor. Second, we must determine the criteria of franchise fee, royalty and the other items on payment for the franchisor. Third, the alternative plan to trust the franchisor was needed for a large-scale franchisee.