An Examination of Expectation as a Comparison Standard in Measuring Service Quality in the Hospitality Industry

Yoon, Tae-Hwan,Kim, Ki-Young (사) 한국조리학회 2002 한국조리학회지 Vol.8 No.2

본 연구는 서비스업에서 서비스 품질을 측정하는 것에 있어서 표준과 기대치에 관한 비교다. 외식산업에서의 기대의 개념은 서비스 품질을 측정한다는 것으로 이를 표준화하기 위해 광범위하게 사용되었다. 그러나, 서비스 품질 측정에 있어서 기대치가 당위성과 신뢰성에 의해 많은 연구자들에 의해 비평되었다. 이 연구의 목적은 기대치에 통한 서비스업에서의 서비스 품질을 측정한다는 것이다. 본 연구는 다음과 같은 한계점을 가진다. 첫째로, 연구의 표본수가 적기 때문에 분석에 있어서 신뢰성이 떨어졌다. 둘째, 한정된 한국의 호텔을 이용했던 여행자에 한하여 설문을 했기 때문에 객관성이 결여될 수가 있다. 셋째, 총체적인 서비스 품질과 고객 만족의 측정은 하나의 항목 저울과 이와 같이 그것을 사용하면서 수행되었기 때문에 이들의 신뢰성을 추정하는 것이 불가능했다. 연구결과 소비자가 서비스의 평가를 위한 비교 기준으로서 기대치에 대한 4개의 다른 수준을 가진 요인을 사용하였다. 본 연구에 있어서 기대의 개념이 고객 만족에 서비스 품질보다 관계가 높다는 것을 밝힌다.

직무착근도가 조직몰입과 고객지향성에 미치는 영향: 호텔 조리종사원을 중심으로

유정완,백종온 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.10

This study was conducted to verify how the degree of job embeddedness affects organizational commitment and customer orientation for hotel culinary employees. In order to verify the conceived research hypothesis, a total of 317 questionnaires from the first-class hotel in Seoul were employed for empirical analysis excluding 13 of the unscrupulous respondents. Statistical analysis was performed using the SPSS 20.0 program, and frequency analysis was performed to examine the demographic characteristics of the data. In addition, factor analysis, reliability analysis, and correlation analysis were performed to confirm the reliability and validity of variables, and the hypothesis was verified through regression analysis. The hypothesis test results are as follows. First, it was found that sacrifice among job embeddedness had a negative effect on organizational commitment, and fit was found to have a positive effect on organizational commitment, but link was not statistically significant. Second, organizational commitment had a positive effect on customer orientation. Third, sacrifice, fit, and link among job embeddedness had a significantly positive effect on customer orientation. Based on these founding, curren study will contribute to provide special and impressive human services for organizational commitment as well as provide a variety of customer-oriented services.

기본심리 욕구가 학습몰입과 학습 만족도에 미치는 영향에 관한 연구: 조리 실습 교육수강생을 중심으로

김금옥,이종호 (사)한국조리학회 2022 한국조리학회지 Vol.28 No.8

In order to achieve the purpose of this study, from January 21, 2022 to February 20, 2022, 378 students who have taken or are taking courses in culinary schools, culinary vocational schools, specialized high schools, and junior colleges in the Busan area were targeted. For the analysis method, frequency analysis, exploratory factor analysis and reliability analysis, correlation analysis, and regression analysis were performed using the SPSS 23.0 statistical package program. As a result of the analysis, multiple regression of sub-factors of basic psychological needs (need for autonomy, competence, need for relationship) as independent variables, behavioral immersion, emotional immersion, and cognitive immersion, which are sub-factors of learning immersion, as dependent variables. As a result of the analysis, it was possible to confirm a significant causal relationship in all factors except for the relationship between the need for autonomy and emotional immersion. And the sub-factors of learning immersion (behavioral immersion, emotional immersion, cognitive immersion) of cooking practice education were found to have a significant influence on learning satisfaction. As the implications of the study, it suggests that students who have positive intimacy with others can immerse themselves in cooking classes by making their own decisions without being forced into cooking practice if they have a high influence on the need for relationships. It is hoped that further studies will be continued by supplementing the limitations of this study in the future.

중국 소비자의 커피 제품 추구 편익과 소비자 적대감 및 한류 태도가 한국 커피전문점 이용 의도에 미치는 영향

이형주 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.7

The purpose of this study is to investigate the sought benefits of coffee products to Chinese consumers using Korean coffee shops, and to investigate whether the animosity of Chinese consumers to Korea is a moderating variable between sought benefits and use intention. In addition, we tried to examine whether the hallyu attitude plays a mediating role between the use intention and loyalty of Korean coffee shops. The survey area was limited to the first-tier cities (Beijing, Shanghai, Qingdao), which are big cities in China. The survey was conducted from January 8, 2018 to February 10, 2018, for consumers who have experienced using global coffee shops, including Korean coffee shops, in Beijing, Shanghai and Qingdao. In the questionnaire, 427 copies were distributed and 292 copies were retrieved. Only 231 copies were used for the empirical analysis except for the questionnaire which was not suitable for the analysis. The results of the analysis are as follows. First, the sought benefits of coffee products of Chinese consumers have a significant effect on use intention in Korean coffee shops and personal animosity seems to play a role of moderating between functional and experiential benefits and use intention in Korean coffee shop. Second, the use intention to Korean coffee shop of Chinese consumers has a significant effect on loyalty and the hallyu attitude played a mediating role between use intention and loyalty to Korean coffee shops.

조리외식전공 직업학교의 교육서비스품질이 훈련생의 구직효능감,교육만족 및 행동의도에 미치는 영향: 사회적 지지의 조절효과를 중심으로

이라경,황유현,윤혜현 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.6

The purpose of this study is to understand the effects of educational service quality on vocational trainees’ job-seeking efficacy, educational satisfaction and behavior intentions as well as the moderating effects of social support. For this purpose, the data collected through a questionnaire survey from 296 trainee who are majoring in culinary arts at vocational school, located in Seoul and Gyeonggi in South Korea. This study employed factor analysis, reliability analysis, multiple regression analysis, hierarchical analysis and so on with SPSS 20. The results are as follows. It was observed that training instructors (β=.302, t=6.238), lecture programs (β=.348, t=6.418), educational environment (β=.148, t=2.917) and administrative services (β=.161, t=3.226) had a positive significant influence on the job-seeking efficacy. Also training instructor (β=.432, t=8.571) and lecture programs (β=.385, t=6.803)had a positive effects on educational satisfaction. Job-seeking efficacy (β=.793, t=22.284) affected on educational satisfaction and educational satisfaction (β=.752, t=19.591) had a significant influence on behavior intention. But social support had no moderating effects between service quality and job-seeking efficacy. The findings of this study provide fundamental data for educational service quality development based on the diverse educational needs and learning needs of job seekers.

호텔기업의 일과 삶의 균형 조직문화와 조리종사원의 일과 삶의 균형의 관계에서 성별의 조절효과

나태균 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.5

The purpose of this study is to analyze the moderating effect of gender on the relationship between work-life balance organizational culture of hotel and work-life balance(WLB) of culinary staffs. For this purpose, a survey was conducted for culinary staffs working in deluxe hotels located in Seoul and 259 questionnaires were used for empirical analysis, hierarchical regression analysis, and to verify moderating effect using SPSS 18.0. The results of the study are as follows. First, among the WLB organizational culture factors, company`s willingness for WLB, ease of use of WLB programs, boss`s consideration to WLB, and material support of colleagues to WLB had a positive effect on WLB of culinary staffs. But empathetic communication with colleagues did not have a statistically significant effect on WLB of culinary staffs. Second, gender of culinary staffs had a moderation effect on the relationships between WLB organizational culture and WLB of culinary staffs. These results indicate that as ease of use of WLB programs, material support of colleagues to WLB, company`s willingness for WLB increases, the WLB of male culinary staffs increases more than WLB of female culinary staffs. Therefore, hotel executives and managers should develop a variety of programs to improve the WLB of culinary staffs. In particular, it is necessary to change the organizational culture for the WLB of female culinary staffs.

뇌 학습 기반 적용한 조리능력 평가도구 관련 기초 연구

이정애 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.5

Brain-based learning assessment should be applied to the culinary education class, so the present study aims to develop the assessment of creativity education to develop an evaluation of originality education in culinary education. The evaluation using the brain-based learning principle was applied to the cooking education evaluation in four components(change, diversity, interaction, principle of association). The resulting principles are derived from the assessment component of creativity culinary(interaction principle of cooperation, association principle for purpose, change principle of originality, diversity principle for aesthetics). Results reveal that professors need to apply not only teaching methods that focus on active learning processes, but also brain-based teaching assessment methods that help students develop meaning. These results will be helpful in designing and implementing appropriate brain-based educational programs in culinary education. In addition, the educational effect will be further enhanced if the cooking activity teaching, and learning method of the cooking ability approach is applied by the systematic evaluation of the brain learning base.

한국 전통재래식 간장과 개량식 간장의 이화학적 품질 특성 및 항산화 활성 비교

장경태,이인숙,유수인 (사)한국조리학회 2023 한국조리학회지 Vol.29 No.5

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SD법에 의한 한국, 일본, 중국, 서양 각 요리에 대한 개념의 일본인과 한국인의 비교 분석

김정은 (사)한국조리학회 2006 한국조리학회지 Vol.12 No.1

20~22세의 일본인 여자 학생, 한국인 여자 학생을 대상으로 SD법과 인자 분석 법에 의하여 일본, 한국, 서양의 각 일상 생활의 개념을 추출하여, 각각의 개념을 바탕으로 하여, 젊은이 계층의 식사에 있어서의 자국, 타국의 요리에 대한 개념을

유튜브이용 동기가 교육만족도, 학업성취도 및 지속이용의도에 미치는 영향

박선화,최수용,이종호 (사)한국조리학회 2022 한국조리학회지 Vol.28 No.3

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