• Journal of Distribution Science
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• v.14 no.10
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• pp.5-19
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• 2016

Purpose - This study conducts an empirical analysis of Korean hotel employees' perceived follower types and job attitudes and the influence of social relationships. Management methods are proposed based on the follower relationships. Research, data, and methodology - Data were collected from 400 surveys in eight top hotel restaurants in Seoul from March 16, 2016 to April 16, 2016. Of the 400, 359 valid surveys were used. The analysis was conducted using SPSS 19.0. Frequency and correlation, reliability and validity, and multiple regression tests were conducted. Results - Social relationships had a control effect on the relationship between follower types and job attitudes in terms of independent critical thinking and job satisfaction. For the social exchange relationship, active enthusiastic participation and job satisfaction had a control effect. The relationship of independent critical thinking and changes in career also had a control effect. There was no control effect in the relationship between active enthusiastic participation and motives for changing a career. Conclusion - By having followers with independent critical thinking and active enthusiastic participation, a company can achieve higher competitiveness.

• Journal of the Korean Society of Food Culture
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• v.35 no.2
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• pp.181-192
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• 2020

This study aimed to identify whether or not four service situations varying according to positive and negative combinations of physical evidence and functional service influence store image and purchase behavioral intentions of customers at bulgogi restaurants. The video-scenario technique was used for the study. Data were analyzed with the SPSS (Window 19.0) package using frequency analysis, one-way ANOVA, 2 by 2 factorial ANOVA, exploratory factor analysis, and multiple regression analysis to confirm the hypotheses. The combined effect of functional service and physical evidence influenced store image and purchase intention. In terms of seperate effect of physical evidence and functional service, the effect of employee service on store image was more powerful than that of physical evidence, even though the effect differed depending on the situation. Purchase intention was only influenced by functional service quality from employees under the four different scenarios. Thus, when opening a Korean restaurant, proper management of tangible evidence suitable to service, and the prices expected from local customers should be determined. Additionally, extremely high or low levels of physical evidence management should be avoided.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.559-567
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• 2012

The purpose of this study was to investigate the perceptions of the foodservice industry workers in regard to the use of seasonings and sweeteners in the restaurants. Questionnaires were distributed to 902 foodservice workers of various restaurants. Participants were questioned on their perceptions of both natural and artificial seasonings & sweeteners. Furthermore, they were asked to respond to questions regarding the need of public education and information about the use of seasonings and sweeteners, along with the demographic information. The results showed that 65.7% of respondents used both the artificial seasoning and artificial sweeteners, while 9.9% of respondents used only natural seasonings and sweeteners. The restaurant employees answered that they have tried to reduce the use of artificial seasonings and sweeteners(3.69/5 point). Some of the respondents reported that they have tried to increase the used of natural seasonings and sweeteners(3.54/5 point). There were significant differences in the respondents' perceptions and attitudes on the seasonings and sweeteners by the restaurant type(p<0.05). The respondents perceived the need for education on the safety of artificial seasonings and sweeteners(3.71/5point) and the production process of natural seasonings(3.75/5 point). There was no significant difference in the respondents' perceptions on the need for education of the seasonings and sweeteners by the restaurant type. The findings suggest that education regarding the use of artificial seasoning and artificial sweeteners, as well as cooking methods that use natural seasonings, is needed to reduce the use of artificial seasonings and sweeteners in restaurants.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.191-208
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• 2010

The hotel business should enhance a service quality in order to improve management skills and profits. However, when compared the size of foodservice industry and hotel, it is show that the hotel management systems are insufficient. In this respect, this study examines how the culture of hotel business affects to service quality. The results of the analysis are as follows. First, the culture of hotel business affects restaurant tendency. Consequently, the hotel, which is open-minded culture, copes with the external changes in a flexible manner. Second, the culture of hotel business affects hotel management skills. Good culture of the business creates the positive result toward the employees, customers, prime cost and inventory control. Third, hotel restaurant tendency affects to efficient hotel service quality and management performance. Fourth, change of hotel management skills brings difference of service quality and management performance. Good hotel management skills will be able to raise the competitive power between hotels. In the future, various empirical researches are continuously expected. By doing so, the result of the study helps to scholars and hotel managers.

• Industry Promotion Research
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• v.2 no.2
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• pp.7-13
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• 2017

This study analyzed the effect of human resource management on the performance of franchise restaurant workers. First, employment management of franchisees did not have statistically significant effect on business performance. Second, evaluation management (p<.05, ${\beta}=1.887$) showed a significant effect on job improvement, but did not affect financial performance significantly. Third, career management (p<.05, ${\beta}=1.715$) was found to have an impact on financial performance, but it did not significantly affect job performance. Fourth, there was a somewhat higher correlation between job improvement and job management (.441), job improvement and evaluation management (.476), p<.01, and financial performance and employment management (.375) (.356), and financial performance and career management (.371) were found to be correlated with p<.05 significance level. This study analyzes the effect of human resources management on the performance of franchise restaurant workers, and finds out the importance of characteristics of factors such as recruitment management, career management, and evaluation management. Research has significance.

• The Korean Journal of Franchise Management
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• v.11 no.3
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• pp.19-26
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• 2020

Purpose: The old axion to put the customers first (e.g., customers are king, customers are always right) has been taken for granted in the service sector. In addition, many companies in South Korea are providing customer-first education for employees at their contact points to strengthen their competitiveness. However, excessive increase in the psychological power of the customer can lead to a problem of abuse of power, called 'Gap-jil.' Despite these concerns, most companies hardly discard policies to give high priority to customers because of the assumption that it enhances customer satisfaction leading to organizational performance. However, in recent years, some franchise catering companies have posted warnings about the abuse of power by customers, and a movement to pursue a power-balancing between service providers and their customers is spreading. Research design, data, and methodology: This research is conducted to reconsider the principle of the customer-first perspective and to create a basis for arguments that can solve the problem of abuse of power, which is recognized as a serious social problem. In this research, we test and analyze the effect of customers' psychological power in the context of a restaurant on expectation for service and response to service failure. Result: The result of an experimental study shows that the effect of psychological power on customer satisfaction can be somewhat negative. Also, customers with high psychological power are more likely to have high service expectations. Especially high psychological power of customers causes a difference in the expectation level of human factors such as employee attitude, while the difference in expectations of non-human factors such as restaurant atmosphere was not statistically significant. In addition, when customers with high psychological power encounter service failure situation, they are more likely to feel disappointment and regret with a service provider. Meanwhile, the effect of psychological power on complaining behaviors are not significant. Conclusions: The findings of this research provide meaningful implications that the service providers should reconsider their existing corporate culture and management policies that put customers first. In addition, the result of this research is provided meaningful opportunities to review the management philosophy for the company's customers and the education philosophy for the employee education.

• Journal of the FoodService Safety
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• v.2 no.2
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• pp.67-77
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• 2021

Concerns regarding work and food safety in foodservice operations are growing. The purpose of the study is to suggest guidelines for designing foodservice facilities, including school foodservices and Korean restaurants. A case of a franchise restaurant specializing in a Korean food item, Seolleongtang, was used to explain the facility design. The contents of the manual included ways to determine space allocation, calculate the application of utilities and the diameters of supply utility pipelines, and suggestions on how to decide on air conditioning equipment. The standards of the American Gas Association and the Japan Foodservice Equipment Association (JFEA) were applied to design the restaurant space. The JFEA standards and knowledge based on experience and statistics were applied to calculate the usage of utilities like fuel and water. The standards of JFEA and the Society of Heating, Air-Conditioning, and Sanitary Engineers of Japan were applied to calculate the diameters of the water supply and drainage pipelines. For the setting of the heating, ventilation, and air conditioning systems, three ways to carry out the calculation of effective ventilation were explained, as well as options to dicide the standard parameters of the duct and ventilation fans. This manual can contribute to the design of effective and efficient foodservice facilities and help secure the work safety of foodservice employees thereby ensuring food safety.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.124-138
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• 2010

This study aims to investigate the effect of hotel and restaurant employees' eating habits on their dining-out behavior. 309 workers from die hotel and restaurant companies participated in the survey, and SPSS 14.0 was used to perform frequency analyses, factor analyses, f-tests, ANOVA and multiple regression analyses. An exploratory factor analysis revealed three eating habits; unhealthy, healthy and ideal eating habits with 62.250% of the cumulative variance explained. The factor analysis included the priority on menu items, atmosphere and location of a restaurant with 60.658% of the total variance explained The results of the t-tests gave partial supports for the hypothesized gender difference in eating habits and for the hypothesis that eating habits would differ according to marital status. The result of ANOVA gave a partial support for die hypothesized age difference in eating habits. The result of the multiple regression analysis showed that all eating habits, unhealthy($\beta$=0.326, p<0.000), healthy($\beta$=0.290, p<0.000) and ideal($\beta$=0.305, p<0.000), had a significant effect on the priority on menu items. Eating habits explained 13.1% of die total variance in the importance of restaurant atmosphere and location. The influence of unhealthy eating habits was not statistically significant ($\beta$=0.002, p<0.965) while the influence of healthy($\beta$=0.309, p<0.000) and ideal eating habits($\beta$=0.189, p<0.000) was statistically significant Consequently, there was a partial support for the hypothesis that eating habits would influence die priority of restaurant atmosphere and location as a factor when dining out.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.91-103
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• 2012

The study model was designed and the hypothesis was drawn based on precedent studies in order to analyze the effects of teamwork by servant leadership on job attitudes, aiming at full-time regular status employees and contract employees lower than the general manager position at special grade hotels in Busan. The SPSS WIN Version 15.0 integrated package for data process was used to verify the hypothesis through frequency analysis, reliability analysis, factorial analysis and regression analysis. As a result of study, the verification result for the effect of servant leadership on communication among the teamwork factors showed that forming sympathy and community and vision meaningfully affects communication; the verification result for the effect of servant leadership on interdependence among the teamwork factors showed that forming community, stewardship, vision factor meaningfully affects interdependence; The verification result for the effect of the teamwork factor on organizational commitment as a job attitude showed communication and interdependence meaningfully affect organizational commitment, one of job attitudes. Cousequently, the leaders in hotel organizations are expected to need a role of personnel management through organizational dependence and participatory management, to draw harmony and corporation among employees and build organizing systems, presenting a clear vision about the future to them.

• The Journal of the Korea Contents Association
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• v.16 no.4
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• pp.324-334
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• 2016

The purposes of this study were to identify the causal effects of distributive fairness, procedural fairness and interactional fairness on abusive supervision and the causal ones of abusive supervision on organizational citizenship behavior(OCB). Also this study aimed to investigate the mediating effects of abusive supervision on the causal relationships between three fairnesses and organizational citizenship behavior. The sample of this study were customer-contact employees of restaurants among Youngnam province. 376 questionnaires were used for the empirical analyses. According to the research findings, distributive fairness and interactional fairness had negative influences to abusive supervision and abusive supervision had a negative influence to OCB. Another research findings were that abusive supervision had the mediating effects on the causal relationships between two fairnesses(distributive and interactional) and organizational citizenship behavior. Managerial implications of the research findings are that restaurant managers should set up the organizational culture of respecting employees each other and provide training for the level of supervisor to foster the organizational culture. In the field of restaurant industry, training is very important for employees to foster this organizational culture as this industry has the environment of becoming abusive supervisor for the reason of supervisors' being exposed to lots of physical and psychological burden of works.