• Journal of Nutrition and Health
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• 제40권6호
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• pp.542-557
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• 2007

The purpose of this study was to investigate the foodservice employees' awareness and performance in sanitation and customers' satisfaction with sanitation in large sized restaurants in Korea. Sanitation inspections were carried out in 200 large Korean, Western, Chinese, and Japanese style restaurants, and in buffet-style restaurants in Daegu and Gyeongbuk province. Foodservice employees' awareness of sanitation and customers' satisfaction with sanitation were investigated by interviewing 317 foodservice employees and 205 customers. Results of the inspection of restaurants showed low performance in food handling, employees' hygiene (hygienic) practices, and in cleaning food processing equipment. Scores of the foodservice employees' awareness in Chinese style restaurants were significantly lower than scores of workers in western restaurants. Foodservice employees had low awareness of sanitation procedures used for food storage and cleaning of equipment in Korean, Chinese, and Japanese style restaurants. Foodservice employees had low awareness of equipment cleaning, inspection and food distribution in western style restaurants and of equipment cleaning and food handling in buffet-style restaurants. Foodservice employees at all restaurants had the lowest performance in terms of HACCP. This shows that HACCP application and recording have not yet been properly carried out at restaurants in Korea. Foodservice employees had low performance scores in food handling, vegetable disinfection and disinfection after hand washing. Research on customers' satisfaction with sanitation revealed a low rating of kitchens and foodservice employees at all restaurants. Customers had low satisfaction with servers and kitchen environments in Korean style restaurants with food, tableware, utensils and servers in western style restaurants; with food and kitchen environments in Chinese style restaurants with servers, tableware, and utensils in Japanese style restaurants and with kitchen environments and servers in buffet-style restaurants. Therefore, cleanliness of kitchen facilities and equipment, and hygienic food handling procedures by workers in restaurants are urgently needed.

• 한국조리학회지
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• 제13권4호
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• pp.256-268
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• 2007

This research examines how various dimensions of physical environments influence employees' emotional responses in restaurants, and how these emotional responses, in turn, influence employees' group cohesiveness. The result of empirical research indicates that restaurant physical environments have a significant effect on employees' emotional responses, and that these psychological experiences serve as critical mediators in the physical environment-group cohesiveness relationship in restaurants. However, the effects of physical environ-ments of restaurants on employees' psychological responses varied with the dimensions of physical environ-ments. First, the effect of spatial layout and functionality on pleasure and dominance was significant, not on arousal. Second, ambient factors influence on all dimensions of emotional responses, including the arousal level. In turn, all dimensions of emotional responses have significant effects on employees' group cohesive-ness. Therefore, the result suggests that restaurants should manage(or, improve) their physical environment conditions for inducing employees' positive emotional responses.

• 한국조리학회지
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• 제14권4호
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• pp.427-440
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• 2008

The aim of this study was to examine the influence of the transformational leadership of seniors on the empowerment and commitment of kitchen employees. To achieve this goal, 149 copies of valid questionnaire collected from kitchen employees in hotels, restaurants and catering service companies were used to analyse the data. In findings, catering service field was found to have significant influence on the relationship between transformational leadership and empowerment. Family restaurants and quick service restaurants, on the other hand, showed strong influence on the relationship between empowerment and commitment.

• 한국조리학회지
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• 제14권2호
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• pp.99-114
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• 2008

The purpose of this study is to examine the relationships between each type of attitudes toward money and the attributes of choosing family restaurants. A self-administrated questionnaire was completed by 387 students, and data were analysed by frequency, factor, reliability and canonical correlation. Seven factors were obtained from factor analysis of attitudes toward money; Factor 1 "power", Factor 2 "obsession", Factor 3 "retention", Factor 4 "achievement", Factor 5 "anxiety", Factor 6 "distrust", and Factor7 "evaluation". The attributes of family restaurant choice were extracted into six factors: Factor 1 "quality of food", Factor 2 "restaurant event", Factor 3 "interior environment", Factor 4 "value of food", Factor 5 "convenience for approach", and Factor 6 "employees' service". Canonical correlation analysis showed three significant functions. Canonical function 1 showed that the attitudes of considering the power of money, its retention and achievement were indicated to have significantly positive relationships with the quality of food in the attributes of choosing family restaurants. Canonical function 2 showed that significantly negative relationships between distrust and restaurant events and convenience for approach. Canonical function 3 also showed that significantly positive relationships between obsession and anxiety and the interior of restaurants and employees' service, and significantly negative relationships between evaluation and the interior of restaurants and employees' service.

• 한국조리학회지
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• 제17권5호
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• pp.167-183
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• 2011

본 연구에서는 대학생 및 대학원생을 대상으로 패밀리레스토랑의 서비스 상황에서 지각된 직원의 신체적 매력도가 감정적 반응 및 고객만족도에 미치는 영향을 고찰하였으며, 이러한 인과관계에서 감정적 반응의 매개역할을 추가적으로 검증하였다. 패밀리레스토랑에서의 서비스 상황에 대한 시나리오 설문을 통해 총 249명의 대학생으로부터 자료를 수집하였다. 분석 결과, 고객에게 인지된 직원의 신체적 매력도는 감정적 반응(${\alpha}_{11}$=.624)과 고객만족도(${\alpha}_{21}$=.495)에 유의한 정(+)의 영향을 주는 것으로 나타났으며, 감정적 반응은 고객만족도(${\beta}_{21}$=.312)에도 유의한 정(+)의 영향을 주는 것으로 조사되었다. 또한 직원의 신체적 매력도가 고객만족도에 미치는 영향은 감정적 반응에 의해 부분적으로 매개되는 것으로 나타났다.

• 한국식품영양과학회지
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• 제30권4호
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• pp.747-759
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• 2001

본 연구에서는 창원시에 소재하고 있는 264개 식품접객업소의 위생실태를 조사하였으며 조사결과는 다음과 같다. 조사대상자(조리책임자)들은 40대가 가장 많았고, 여성이 70.1%로 대부분을 차지하였다. 학력을 보면 63.7%가 고졸이었으며, 업종에 있어 경양식 업종이 다른 업종에 비해 연령층이 낮고 학력이 높았다. 위생교육은 전체 업소의 66.5%가 종업원에 대한 위생교육을 실시하고 있었으며 가장 높은 비율을 보인 업종은 한식 업종(83.1%)이며 가장 낮은 비율을 보이는 업종은 경양식 업종(55.6%)이었다. 종업원의 96.6%가 더러운 것을 만진 후에 손을 씻었으며 돈을 만진 후에는 77.5%가, 전화 사용 후에는 51.7%가 손을 씻고 있었다. 또한 58.5%는 주방 내에서 전용신발을 착용하며, 55.4%는 위생복을 착용하지만 모자를 착용하는 비율은 10.6%밖에 되지 않았고, 악세사리의 착용에서 반지는 13.6%, 팔찌는 8.5%, 시계는 14.3%가 착용하고 있었다. 위생점검표는 24.2%만이 보유하고 있었다. 도마는 전체적으로 일주일에 1회 소독이 74.8%로 조사되었다. 경양식 업종은 55.4%로 다른 업종보다 낮게 나타났다(p<0.01). 칼은 조사대상 업소의 71.6%가 매일 소독하고 있었으나 경양식 업종은 59.4%로 낮게 나타났다(p<0.01). 행주는 조사대상 업소의 92.7%가 매일 소독을 수행하고 있으나 경양식 업종이 81.5%로 다른 업소보다 낮게 나타났다(p<0.01). 조사대상 업소의 81.8%는 정기적인 방충 방서 작업을 시행하였고 쓰레기통의 조리실과 옥외용의 분리는 조사업소의 83.1%가 분리하여 사용하고 있었다. 작업종료 후 작업장 바닥의 청소에서 97.3%는 세제를 이용하여 세척하고 있으나 소독은 68.2%만이 실시하고 있어 소독 수행이 잘 이루어지지 않고 있었다. 식품접객업소의 93.3%는 조리된 음식과 조리되지 않은 음식을 분리해서 보관하고 있었다. 한번 해동시킨 식품을 다시 냉동하여 사용하는 업소의 비율도 49.8%로 조사되었다. 19.4%는 배식 후 남은 음식을 다시 사용하고 있었다. 또한 냉동식품을 해동시킬 때는 식중독의 위험이 높은 실온에서 9.4%가 해동시켰으며, 특히 갈비 업종의 경우 66.7%가 실온에서 해동하고 있었다. 이상의 결과를 살펴볼 때, 식품접객업소의 종업원에 대한 위생교육 실시가 낮으므로 정부에서는 이들이 종업원에게 위생교육을 전체적으로, 지속적으로 실시하는 방안에 대한 제도적인 장치를 마련하여야 하겠다. 위생교육 내용에서도 식당시설, 기기 등 취급시의 손세척 실시와 도마소독, 작업장 바닥 소독이 미비하므로 소독의 중요성과 소독방법에 대해서도 강조하여야 하겠다. 식품 취급시 조리된 음식에 대한 온도관리가 미비하고 해동시의 온도관리가 제대로 시행되지 않았고 특히, 위생에서 온도-시간관리의 개념이 매우 부족하므로 식품 접객업소의 경영주와 종업원을 대상으로 이러한 측면에 대한 정기적인 위생 교육이 실시되어야 하겠다.

• 한국식생활문화학회지
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• 제10권1호
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• pp.57-66
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• 1995

The purpose of this study was to evaluate the management practices and to measure the degree of job satisfaction of employees of hamburger chain restaurants in Seoul. Management practices were evaluated in terms of service, quality, cleanliness and shift management in 30 hamburger restaurants of 3 domestic and 3 foreign chain brands. Employee job satisfaction was measured by using questionnaires of Job Descriptive Index. 200 employees from the same 30 restaurants were participated in the survey. Results were analyzed by using SAS program in terms of t-test, one-way ANOVA, and Pearson's correlation. The results are as follows: 1. The factor of quality got the highest score and cleanliness the second, service the third, and shift management got the lowest score in the evaluation of management practiecs of hamburger chain restaurant. The foreign brands showed significantly higher scores than the domestic ones in every measured factors. 2. The factor of coworkers got the highest score and then supervision, the work-itself, promotion and pay got the next highest scores in descending order in measured Job satisfaction. The foreign brands showed significantly higher scores than domestic ones in JDI. 3. The foodservice employees rated work-itself was considered by employees the most important job satisfaction factor, and the next important factor was pay and then coworkers, supervision, and promotion. 4. The significant positive relationship between management practice factor of shift management and all the factors of job satisfaction except the factor of pay were found.

• 한국식품조리과학회지
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• 제25권3호
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• pp.306-316
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• 2009

The purpose of this study was to investigate the influence of service marketing mix on customers' perceptions of values at family restaurants in Seoul. Frequency analysis, ANOVA, reliability analysis, factor analysis, multi-regression analysis were employed to analyze the data. First, perceptions for items such as food (p<.001), price (p<.001), process (p<.001), and employees were significantly different with regard to monthly spending money, and food (p<.001), physical evidence (p<.001), and employees (p<.001) were also significantly different by partner. All of the mixes (food, price, place, employees p<.001; promotion, process, physical evidence p<.05) had positive influences on the customers' monetary and overall values. And the mixes of place p<.001; price and employees p<.01; and food, process and physical evidence p<.05 negatively affected non-monetary values, whereas promotion had a positive influence. As a result, we conclude that the service marketing mix is an efficient marketing tactic to remove intangible factors from restaurant businesses. Likewise it is highly recommended that food-service companies manage the marketing mix in a customerfriendly manner to minimize the negative characteristics of services toward customers, and to promote the customer appreciation of family restaurants.

• 한국조리학회지
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• 제14권3호
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• pp.223-237
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• 2008

The purpose of this study is to investigate the effects of employees' psychological empowerment on job satisfaction, organizational commitment and the intention of changing an occupation, and then to suggest the ideal ways to improve productivity through human resource management and to get competitive advantages for efficient management. In order to achieve the purpose of this study, we performed both literature review and empirical research. There are conclusions to investigate psychological empowerment about employees in family restaurants. First, self-determination ability, competence and the influential power of which components of empowerment employees perceived affect job satisfaction significantly. In other words, empowered people feel job satisfaction and commit to their organizations. In the relation between empowerment and organizational commitment, influential power and roles affect them significantly, but self-determination ability and the meaning do not. Next, job satisfaction significantly affects organizational commitment and the intention of changing jobs, but organizational commitment doesn't affect the intention of changing jobs significantly. Finally, we suggest some implications about the management of family restaurants based on the results of this study.

• 한국조리학회지
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• 제23권7호
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• pp.71-79
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• 2017

This paper presented analysis on the perception by Korean restaurant employees of Korean royal cuisine. Classification using a subjective research method called Q methodology was performed on perceptions of Korean restaurant employees about Korean royal cuisine. This paper derived four types of perceptions. First type (pursuit of tradition) emphasized traditions of royal cuisine, i.e. cooking method and spacious menu-setting on the table. The second type (pursuit of refinement) stressed the importance of "atmosphere and luxuriousness of Korean restaurants and sophistication of royal cuisine, as well as the improvement of interior and exterior environments of Korean restaurants serving royal cuisine. The third type (pursuit of fundamentals) focused on fundamentals of royal cuisine itself such as raw materials, sincere effort, historical meaning, appropriate prices, etc. The last type (pursuit of health) valued a nutritionally balanced diet rather than taste itself. This study provides more specific positioning strategy based on the characteristics of each of the four classifications for the status of Korean restaurants.