• Journal of Service Research and Studies
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• v.14 no.1
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• pp.1-12
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• 2024

As the service robot market grows among the food technology industry, the quality of robot service that affects consumer behavioral intentions in the restaurant industry has become important. Serving robots, which are common in restaurants, reduce employee work through order and delivery, but because they do not respond to service failures, they increase customer dissatisfaction as well as increase employee work. In order to improve the quality of service beyond the simple function of receiving and serving orders, functions of recovery effort, fairness, empathy, responsiveness, and certainty of the process after service failure, such as serving employees, are also required. Accordingly, we assumed the type of failure of restaurant serving service as two internal and external factors, and developed a serving robot with a vocational ethics module to respond with a professional ethical attitude when the restaurant serving service fails. At this time, the expression and action of the serving robot were developed by adding a failure mode reflecting failure recovery efforts and empathy to the normal service mode. And by recruiting college students, we tested whether the service robot's response to two types of service failures had a significant effect on evaluating the robot. Participants responded that they were more uncomfortable with service failures caused by other customers' mistakes than robot mistakes, and that the serving robot's professional ethical empathy and response were appropriate. In addition, unlike the robot's favorability, the evaluation of the safety of the robot had a significant difference depending on whether or not a professional ethical empathy module was installed. A professional ethical empathy response module for natural service failure recovery using generative artificial intelligence should be developed and mounted, and the domestic serving robot industry and market are expected to grow more rapidly if the Korean serving robot certification system is introduced.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.589-600
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• 2007

Recently, with the rapid expansion of the franchise restaurants, ensuring food safety has become essential for restaurant growth. Consequently, the need for food safety training and related material is in increasing demand. In this study, we identified potentially hazardous risk factors for ensuring food safety in restaurants through a food safety monitoring tool, and developed training materials for restaurant employees based on the results. The surveyed restaurants, consisting of 6 Korean restaurants and 1 Japanese restaurant were located in Seoul. Their average check was 15,500 won, ranging from 9,000 to 23,000 won. The range of their total space was 297.5 to $1322.4m^2$, and the amount of kitchen space per total area ranged from 4.4 to 30 percent. The mean score for food safety management performance was 57 out of 100 points, with a range of 51 to 73 points. For risk factor analysis, the most frequently cited sanitary violations involved the handwashing methods/handwashing facilities supplies (7.5%), receiving activities (7.5%), checking and recording of frozen/refrigerated foods temperature (0%), holding foods off the floor (0%), washing of fruits and vegetables (42%), planning and supervising facility cleaning and maintaining programs of facilities (50%), pest control (13%), and toilet equipped/cleaned (13%). Base on these results, the main points that were addressed in the hygiene training of restaurant employees included 4 principles and 8 concepts. The four principles consisted of personal hygiene, prevention of food contamination, time/temperature control, and refrigerator storage. The eight concepts included: (1) personal hygiene and cleanliness with proper handwashing, (2) approved food source and receiving management (3) refrigerator and freezer control, (4) storage management, (5) labeling, (6) prevention of food contamination, (7) cooking and reheating control, and (8) cleaning, sanitation, and plumbing control. Finally, a hygiene training manual and poster leaflets were developed as a food safety training materials for restaurants employees.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.74-80
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• 2005

The purpose of this study was to investigate culinary arts and hospitality students' food safety practice behaviors, intentions, attitudes, and barriers to food safety compliance. This descriptive study used the self-report questionnaire. The convenience sample was composed of 266 college students majoring in culinary arts and hospitality. The students indicated that they never or rarely use a thermometer to determine if meats have been adequately cooked. Examples of positive food handling behaviors were hand washing, sanitation of fruits and vegetables, discarding of food past its expiration date, counter top sanitation, and proper food storage. Students strongly agreed it is their responsibility to practice food safety and to educate their employees about food safety. The primary barrier to proper food safety as ranked by student respondents is the misunderstanding about food labeling. Previous food safety education and internship experience appeared to improve the student respondents' perceived attitudes toward following the principles of food safety practices (p < 0.05), although behaviors and intentions to use the correct food safety practices were not affected. The findings of this study suggest that programs should consider integrating information and experiential learning opportunities in their courses that would be enhance student understanding about food safety. The outcomes of this study can be applied to develop food safety education materials and programs for culinary arts and hospitality students.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.428-435
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• 2008

This study was conducted to provide the information necessary for the development of native local foods associated with the "2008 World Insect Festival in Hampyeong" and to contribute to the efforts to market the festival as tourist attraction and increase the income of the local community. To assess the local foods and restaurants, we investigated the principal products, inclination for sightseeing and recognition of the "Butterfly festival" by distributing questionnaires to local restaurant operators, employees and general tourists. The result was as follows: 1. The general tourists chose scenery as the most important factor in a sightseeing tour, followed by food, lodging, and transportation. 2. The tourists enjoyed eating native local foods, and they indicated that the taste was important. 3. Regarding the cost of food, 53.6% of the respondents answer that 10 to 20 thousand won was a resonable price, and they also reported wanting to eat seafood in Hampyeong. Thus the Menu of seafood to be served at the Hampyeong festival needs to be developed first followed by that of the healthy food. This result showed that individuals prefer fish to meat and healthy food to high-calorie foods.

• Korean Journal of Human Ecology
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• v.16 no.3
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• pp.643-650
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• 2007

The purpose of this study was to assess the effects of perceived value and satisfaction with employees' foodservice on loyalty intention. A total of 273 questionnaires were completed. Structural equation model was used to measure the mediating role of satisfaction in the causal relationships among perceived sacrifice, service quality, value, satisfaction, and loyalty intention. Results of the study demonstrated that the structural analysis result for the data also indicated excellent model fit. The direct effects of perceived sacrifice and service quality on value were statistically significant. The direct effects of service quality and value on satisfaction were statistically significant. The direct effects of value and satisfaction on loyalty intention were statistically significant. The service quality had a significant indirect influence on loyalty intention through value and satisfaction. In addition, the value played a mediating role in the relationship between service quality and satisfaction. The satisfaction played a mediating role in the relationship between value and loyalty intention.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.17-31
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• 2006

There have not been the best method for improving the management system of an enterprise. Its management system must be changed according to new environment. Therefore, the food service industry had to accept outsourcing strategies to reduce cost and construct the core-capability of enterprise. In this respect, we studied the introduction and the satisfaction in outsourcing strategies for family restaurants, including a post of enterprise, decision on the supply-enterprises, contract preparation, cost of outsourcing, recontract items and outsourcing result estimation. The results of this study were as follows; First, 90.5% of managers for 7 family restaurants felt that outsourcing is needed. Second, the post of the outsourcing for 7 family restaurants was from 1 to 8; supply for raw food material, cleaning and equipment repair. The introduction of outsourcing for 7 family restaurants started in 1995 and it had constantly made progress up to 2003. Thirdly, the advantages of the outsourcing for 7 family restaurants were increase of benefit, improvement of controllable-power for family restaurants and improvement of employees' satisfaction. Fourthly, 42.9% of managers were satisfied and 4.8% of them were not satisfied. 36 to 40 year old vice-managers were very satisfied with the result of the outsourcing. Fifth, 90.5% of family restaurant managers found the outsourcing to be needed and especially managers in their late thirties realized the outsourcing.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.63-76
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• 2017

The study intended to investigate the relationship between transformational leadership and creativity of cooks with transformational leadership as antecedent variable. Transformational leadership has been assessed positively in variable studies as a leadership to improve employee's creativity. The authors also tried to explore structural relationships among transformational leadership, intrinsic motivation, and creativity by identifying the meditating role of intrinsic motivation in the relationship between transformational leadership and creativity of cooks. The study subject was CJ FOODVILLE, which is a representative company with its size, sales, and recognition as a domestic restaurant business. A survey was conducted with employees who were working as a cook in restaurants operated by CJ FOODVILLE in metropolitan areas. The results of the study showed that charisma and intellectual stimulation of transformational leadership positively influenced intrinsic motivation, but inspirational motivation and individualized consideration did not significantly influence intrinsic motivation. In addition, the four elements of transformational leadership did not significantly affect creativity. The findings of the study show that intrinsic motivation played a role as a mediation among charisma, intellectual stimulation, and creativity of transformational leadership. Therefore, the findings of the study suggested intrinsic motivation as an important factor affecting creativity of cooks.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.773-781
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• 2016

Purpose: This research was undertaken to study the motivational behavioral effects after watching the 'Cookbang'. Methods: Between October 23 to November 7, 2015, 420 adults over the age of 20 were surveyed in the Gyeonggi Province and Seoul. The SPSS Statistics (ver. 18.0) was used for analysis of 401 (95.5%) questionnaires, 19 were excluded on the basis of insincerity. Results: Adult male to female ratio was 150 males (37.4%) and 251 females (62.6%). The maximum adults were in their 20s 166 (41.4%). There were 211 single persons (52.6%). Most of the respondents were employees. Highest number of respondents (192) found Korean cooking to be an interesting field. Many adults responded that they watched the 'Cookbang' program once a week. For companionship, majority of the male and female respondents said that they 'watch alone' and 'watch with their children', respectively. Maximum number of respondents in their 20s-60s said they'watch alone'. There was a significant difference in gender and age. Conclusion: The watching motivations drawn by factor analysis were 'information', 'entertainment' and 'psychology.' Regression analysis showed that 'entertainment' had a big effect on the use of restaurants, the selection of groceries, the desire for gourmet restaurant visit, and the selection of restaurants, whereas 'information' had the biggest effect on nutrition and health care.

• Culinary science and hospitality research
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• v.4
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• pp.369-387
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• 1998

The atmosphere of foodservice facility is considered to be the total environment to which customers are exposed. Atmosphere is sometimes described as everything that makes an impression on people. On the other hand, mood is best described as the response of an individual to the various components that make up the atmosphere. Most people experience some type of reaction to the atmosphere that may be desirable or undesirable. If the individual response to the foofservice facility is favorable, the atmosphere has served to put that person into a good mood. In the highly competitive commercial restaurant field, the planning of the atmosphere for new facilities is going to be more important. The coming generation of potential customers is growing up in an environment that associates dining out with more than just good food. This study is characterized by the right atmosphere offerings. Thus, this study discusses the physical components affecting perception of atmosphere. Many of these components will be discussed in detail to show their relationship to the design of dining areas. This study identified the many physical components of atmosphere that can be manipulated and arrive at a combination that will give the desired sensations. With these backgrounds as a guide, this study presented alternatives which should not only provide atmosphere but should reach a satisfactory level of creating atmosphere from a practical standpoint. these is to maximise the perceptual effect, train the employees, and be reflected and be reflected the advertising and public relations.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.5
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• pp.365-374
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• 2021

Environmental concern has become the focus of various studies, academic research, company policies, and government policies. A business sector, which has seen a high level of urgency in environmental empowerment are small- and medium-sized enterprises (SMEs). These are an economic sector, which is imbedded in society and has become one of the largest economic sectors in Indonesia. Therefore, this study analyzes the relationship between green human resource management (GHRM), workplace green behavior (WGB) and green innovation (GI), and increasing firm performance (FP). This study is using quantitative research methods. The data is obtained through distributing questionnaires to 180 culinary SMEs employees from cafes and modern food restaurant in the Special Region of Yogyakarta (DIY), Indonesia. The data is then analyzed using Structural Equation Modeling (SEM) with Smart-PLS. The results of this study show that GHRM has significant positive effect on workplace green behavior and firm performance, while workplace green behavior also has significant positive effect on green innovation and firm performance. In addition, green innovation has significant positive effect on firm performance. This study contributes to provide and extends the literature related to building green SMEs, which is empirically demonstrated to be able to improve company performance.