호텔주방의 물리적 작업환경이 조리사의 조직몰입에 미치는 영향 분석: 직무만족 매개효과 중심으로

박효남,황현주 한국외식산업학회 2020 한국외식산업학회지 Vol.16 No.2

The purpose of this study is to assume that the job satisfaction of the cook will have a mediating effect in the relationship between the physical environment of the hotel kitchen and the organizational commitment of the cook, and to grasp the correlation and degree of influence. Furthermore, the purpose of this study was to grasp the path and the direct and indirect effects of the relationships among the variables in this study. To this end, the differences and relationships between the main variables according to the general characteristics of the subjects were examined, and the paths and direct and indirect effects between them were investigated. First, it was confirmed that the physical working environment of the hotel kitchen had a statistically significant positive (+) effect on the job satisfaction of the cook. This means that the physical working environment of the kitchen, that is, the comfort, space, and convenience of the kitchen environment, needs to be recognized as a component that can affect the job satisfaction of the cook in the kitchen. Second, as a result of this study, it seems that the physical working environment of the hotel kitchen shows a statistically significant positive (+) direct effect on the organizational commitment of the cook. Organizational commitment is defined as the psychological state of organizational members. Looking at this aspect, it can be judged that the physical working environment of the hotel kitchen has a positive effect on the psychological state of the cook, and thus has a positive effect on work. Third, whether the job satisfaction variable of the cook, the central research problem of this study, plays a mediating role between the physical working environment of the hotel kitchen and the organizational commitment of the cook. As a result of this study, it was found that the job satisfaction of the cook had a statistically significant positive effect on the physical working environment of the hotel kitchen and the organizational commitment of the cook. In other words, it is judged that the job satisfaction of the cook plays a positive mediating role between the physical working environment of the hotel kitchen and the organizational commitment of the cook.

호텔주방종사자의 창의성이 조직몰입·직무만족·이직의도에 미치는 영향 - 서울 지역 특1급 호텔을 중심으로 -

이상정,이은준 한국외식경영학회 2011 외식경영연구 Vol.14 No.5

Hotel industry performs greatly labor-intensive aspect particularly the room sales produce 60-70% of profit in total yields however the food and beverage department create approximately 20-30% of profit because of labor-intensive system and food cost. Thus, a number of hotels reduce the scale of food and beverage department to be a budget hotels or resident hotels. On the other hand if the Kitchen department control efficient management it will produce valuable service as well as high quality products to become an outstanding hotels. There is lack of study on hotel Kitchen employee’s creativity hence the study takes the other fields of previous studies for identifying the relationship of creativity and the Job Satisfaction, Organizational Commitmen and Turnover Intentiont . As this study analyzed about these area it will be basic management data for enhance the relationship of creativity, the Job Satisfaction,Organizational Commitmen and Turnover Intentiont For further study the hospitality industry should study on creativity for improve creative management and employees it would direct competitiveness among variable hotel industry

레스토랑 생산주방의 생산전략이 생산성과에 미치는 영향 : 서울지역 특1급 호텔 레스토랑 생산주방을 중심으로

강석우(Kang Seok Woo) 한국외식경영학회 2006 외식경영연구 Vol.9 No.4

This study aims to determine what effect manufacturing strategy of production kitchens in the hotel industry have on their manufacturing performance in terms of competition with others. The results of this study are listed in the following. First, it is found that the types of management strategies in the hotel industry have a positive effect on production kitchens' manufacturing strategies. Second, the management strategies in the hotel industry are also significant for manufacturing performance at the significance level of p

호텔주방환경이 조리사의 인성 및 직무만족에 미치는 영향

박재연,강병남,김영식 한국외식경영학회 2008 외식경영연구 Vol.11 No.4

The purpose of this study is to investigate how the hotel kitchen environment had influence on cook's personality and job satisfaction. For this purpose, self-reported questionnaires were distributed to 310 subjects and 299 sincere respond were put to final analysis. and then the established hypotheses were verified by frequency, reliability, factor, correlation, path-analysis using SPSS program.(version 13.0) The results were as follows : First, the hotel kitchen environment significantly correlated with personality had remarkably positive influence on job satisfaction in hotel cooks. Second, cook's personality had remarkably positive influence on job satisfaction. As the results, it was suggested that the hotel kitchen environment should be factor measuring the effect of job satisfaction. Also hotel master chef needed to pay attention to job satisfaction because it brought to positive results in hotel kitchen environment. This study had the difficulties of survey as the lack of understanding and the discussion of this paper might be limited because associated paper was insufficient. The purpose of this study is to investigate how the hotel kitchen environment had influence on cook's personality and job satisfaction. For this purpose, self-reported questionnaires were distributed to 310 subjects and 299 sincere respond were put to final analysis. and then the established hypotheses were verified by frequency, reliability, factor, correlation, path-analysis using SPSS program.(version 13.0) The results were as follows : First, the hotel kitchen environment significantly correlated with personality had remarkably positive influence on job satisfaction in hotel cooks. Second, cook's personality had remarkably positive influence on job satisfaction. As the results, it was suggested that the hotel kitchen environment should be factor measuring the effect of job satisfaction. Also hotel master chef needed to pay attention to job satisfaction because it brought to positive results in hotel kitchen environment. This study had the difficulties of survey as the lack of understanding and the discussion of this paper might be limited because associated paper was insufficient.

호텔 주방의 물리적 환경요인과 조리 종사자의 조직몰입 및 직무성과 간 관계 연구: 조직몰입의 매개효과 중심으로

박호정(Park, Ho-Jung),하재만(Ha, Jae-Man) 한국외식경영학회 2019 외식경영연구 Vol.22 No.5

본 연구의 목적은 호텔 주방의 물리적 환경요인과 조직몰입, 직무성과 간 영향관계 그리고 조직몰입 정도에 따라 직무성과 간 영향관계를 검증하고, 더불어 주방의 물리적 환경요인과 직무성과 간의 영향관계에서 조직몰입이 어떠한 매개역할을 하는지 알아보기 위함이다. 가설 검증 결과, 첫째, 호텔 주방의 물리적 환경요인의 쾌적성, 편리성 요인은 조직몰입에 유의한 영향을 미치며, 둘째, 호텔 주방의 물리적 환경요인의 쾌적성, 편리성, 안전성은 직무성과에 영향을 미치는 것으로 분석되었다. 이에 호텔 주방 내 환기 및 온도, 습도 등 쾌적한 주변 요소에 대한 관리와 작업동선의 흐름을 원활하게 처리할 수 있는 주방설계가 필요하며, 주방의 조리 장비, 기기 등 안전한 관리와 시설 안전에 대한 정기적인 교육이 이루어져야 한다. 셋째, 호텔 주방 종사자의 조직몰입과 직무성과는 유의한 영향관계가 있으며, 업무 특성을 고려하여 조직몰입 강화를 위한 근무환경 개선이 요구된다. 마지막으로 호텔 주방의 물리적 환경요인과 직무성과 간 관계에서 조직몰입은 매개역할을 하며, 조리 종사자의 관점에서 능률과 생산성을 강화할 수 있는 효율적인 주방설계와 배치 등 운영체계 관리가 필요하다. The purpose of this study is to verify the influence relationship of physical environmental factors of hotel kitchen with organizational commitment, job performance and to investigate the mediating effects of organizational commitment in the influence relationship between the physical environmental elements of kitchens and job performance. Results of verifying the hypothesis are as follows. First, the pleasantness and convenience factors of physical environment had a significant impact on organizational commitment. Second, it was analyzed that pleasantness, convenience and safety of physical environment had impact on job performance. Third, organizational commitment and job performance of hotel kitchen w orkers showed significant influence relationships, and when considering work characteristics, improving work environment to strengthen organizational commitment is needed. Lastly, it is necessary to provide the operating system management that can improve efficiency and productivity from the perspective of kitchen employees while allowing organizational commitment to act as a medium in the relationship between physical environment factors of hotel kitchen and job performance.

호텔 조리·식음료 종사원의 갈등, 조직몰입, 조직유효성, 경영성과 관계연구

김희기,정용해 한국호텔관광학회 2008 호텔관광연구 Vol.10 No.3

The hotel industry is the nature of the production and consumption of services and service industries at the same time, made with the customer point of contact for employees. In the research results First, the employees conflict in the hotel restaurant for the next fiscal analysis employees through conflict management, to resolve the conflict through a more scientific development and building and conflict management system, We want to bring in good quality service employees. Resolving conflicts between employees and the employees, full-time and temporary workers can be strategic plan presented to them. Second, the hotel restaurant management, the hotel restaurant employees of the conflict and how things affect the present. Third, the general theory of conflict management strategies based on the hotel restaurant epicenter of the conflict and conflict management to bring in results in employee and belong to the management of the mill, you can study the model and set up a hypothesis. Fourth, the employees conflict in the hotel restaurant for the next fiscal analysis employees through conflict management, to resolve the conflict through a more scientific development and building and conflict management system, We want to bring in good quality service employees. Resolving conflicts between employees and the employees, full-time and temporary workers can be strategic plan presented to them. Fifth, the hotel restaurant management, the hotel restaurant employees of the conflict and how things affect the present.

호텔 주방의 물리적환경과 직무만족 및 직무몰입과의 영향관계

최웅 ( Choi Woong ),양충훈 ( Yang Chung Hun ),김영길 ( Kim Young Gil ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2016 호텔리조트연구 Vol.15 No.3

The physical environment of a hotel kitchen can closely affects the job involvement, satisfaction and improvement in productivity of kitchen workers as well, and can cause various desires of the workers to work. This environment leads to job involvement or job satisfaction of workers and will be able to raise the business performance of organizational culture ultimately. At this level, a positive research was conducted on whether the physical environment of a deluxe hotel affects job satisfaction and involvement, and job satisfaction plays a mediation role for job involvement with the kitchen workers working deluxe hotels in Seoul area. The results of analysis were as follows: First, spatiality of the physical environment of a hotel kitchen significantly affected job satisfaction, and comfort and safety significantly positively(+) affected job satisfaction as well. Second, job satisfaction significantly positively(+) affected the job involvement. Finally, the spatiality, comfort and safety of physical environment significantly positively(+) affected job involvement.

호텔 주방 종사원의 식품위생 필요성에대한 인식이 지식습득과 위생행동에 미치는 영향에 관한 연구

신일성,함성필 한국호텔관광학회 2009 호텔관광연구 Vol.11 No.2

This study examines whether food hygiene needs has an effect on the achievement of food hygiene knowledge and the executing the hygiene knowledge in the hotel kitchen environment. The 149 hotel kitchen workers were surveyed by purposive sampling and the data was analyzed to examine 3 hypotheses. Food hygiene needs factors were divided into three factors, the achievement of food hygiene knowledge were divided into four factors, and the hygiene knowledge attitude were divided into three factors in this study. The hypothesized relationships were measured using SPSS14.0 through Multiple Regression Analysis. The results of this study indicated that the three variables(food hygiene needs, the achievement of food hygiene knowledge, the hygiene knowledge attitude) were partially statistically significant with each other.

호텔 인적 자원 효율적 관리 방안에 관한 연구

엄영호(Young Ho Um),이재련(Jae Ryun Lee) 한국조리학회 2004 한국조리학회지 Vol.10 No.2

Neverthertess, a structural depression with high expense of costs-low degree of efficiency and high price of commodities-low degree of growth during the last few years. And hotel company`s were doing endeavor for conquer this depression with reshuffle of the personnal system and that systematizing an enterprise and production control. Hotel has more increase personnel expenses percents than increase sold price percents so that hotel reducing cook and as result, hotel has a problem from production selling of foodservice because that is insufficient of cook man power. On studying this research, an importancy of cusine department in inquire hotel and an efficiency man power control of cosine department influence on hotel marketing were made use of analysis for hotel kitchen management. The result of this study is like that. First, the quality of a hotel employee is directly related to that of hotel service, which is functioned as a principle factor on which success or failure of the hotel very largely depends. Second, fair evaluation of merits. Third, cognition for job as expert. Fourth, the roles and competence of the employees were affected much by the inner or outer environmental changes surrounding the hotel enterprises. Fifth, do not underestimate an intelligent ability and will power of employee, and hotel company have to manage that the employees consult themselves about their things of department and improve with the master sense for job. Sixth, pay increase and intensive system. This system can raise the will to achievement for employee`s job, and company can get many benefits from government. Seventh, the employees should be encouraged to have memberships of academic organizations, to actively participate in academic meetings, workshops, conferences, and forums in the area of job performance.

HACCP 시스템 적용 여부 및 위생교육 정도에 따른 호텔 조리종사원의 식품안전환경 인식비교 연구

민경천(Kyung-Cheon Min),홍완수(Wan-Soo Hong) 한국식품영양과학회 2019 한국식품영양과학회지 Vol.48 No.1

본 연구는 특급호텔 주방에서 종사하는 조리종사원을 대상으로 HACCP 시스템 적용 여부와 위생교육 정도에 따른 주방조직의 식품안전환경(food safety climate) 인식의 차이를 알아보았으며 분석 결과를 토대로 위생적 시스템과 교육의 필요성에 대한 호텔주방의 내부마케팅을 위한 기초자료를 제공하고자 하였다. 2017년 8월 14일~2017년 9월 29일에 설문조사를 실시하였으며 12개의 특급호텔 중 HACCP 시스템을 적용하는 곳과 적용하지 않는 곳의 조리종사원들을 대상으로 조사하였다. 설문은 총 516부가 회수되었고, 이 가운데 통계분석이 가능하고 유효한 504부를 실증분석에 활용하였고 빈도분석과 교차분석, 신뢰도 및 타당성 검증, 평균값의 차이검정을 위해 t-test와 일원배치분산분석을 실시하였다. 또한 식품안전환경의 5개 요인인 위험인식, 리더십, 책무, 자원, 소통의 하위요인들을 비교 조사하였다. 일반변수에 따른 식품안전환경의 인식 차이를 비교한 결과 중·장기 경력자가 위험인식과 책무 요인에서 단기 경력자 보다 높게 나타났고, 소득이 높을수록 위험인식과 자원 요인에서 높게 지각하는 것으로 나타났는데, 경력과 소득은 비례하는 특성이 있어 실무에서의 경험이 많을수록 식품안전환경의 부분적인 요인들을 더 높게 지각하는 것으로 나타났다. 실무경험이 적은 종사원들에게 식품안전환경의 지각을 높이기 위해서는 업무에 있어 선임들의 충분한 배려와 노하우, 교육 등을 통해 경험적 부분의 간극을 줄여야 할 것이다. 학력은 4년 대졸 이상이 식품안전환경의 리더십과 책무 요인에서 높게 지각한다는 것으로 나타났는데 전공(외식·조리관련)에 대한 교육 성취도가 높을수록 식품안전환경의 지각을 높일 수 있어 교육에 대한 필요성과 중요성을 보여주는 결과로 생각된다. 호텔변수에 따른 식품안전환경 인식의 차이에서는 특1급 호텔과 특2급 호텔에서 유의적인(P<0.001) 차이를 나타냈는데 특2급 호텔의 식품안전환경의 지각을 높이기 위해서는 위생적인 운영시스템의 도입 및 업그레이드, 정기적인 위생교육, 직원들의 복지향상 등이 필요할 것이며, 식품안전관리의 중요성에 대한 위생교육을 통해 호텔 운영자와 종사원들이 식품안전환경의 위험인식을 인지하고 이를 위한 리더십의 발휘, 책임감, 충분한 인적자원의 확보, 직원들 간의 원활한 소통이 필요할 것이다. HACCP 시스템 적용 여부에 따른 식품안전환경의 차이에서는 HACCP 시스템을 적용하고 있는 곳이 적용하지 않는 곳보다 더 높게 지각하는 것으로 나타났는데, 이는 HACCP 시스템이 조직 내의 식품안전환경을 지각하는 데에 있어 분명한 영향을 주는 것으로 나타났다. 이에 따라 보다 많은 호텔 및 외식업체에서 HACCP 시스템을 적용하여 운영할 수 있도록 권장하고 규모에 맞춰 세분화된 법적규제와 제도 개선, 투자비용 절감을 위한 정부의 지원방안이 필요할 것이라 생각된다. 위생교육 정도에 따른 식품안전환경에 대한 지각의 차이에서는 1년에 3~5회 이상 실시하는 종사원이 식품안전환경의 지각이 높은 것을 알 수 있었다. 이에 따라 주방조직 내 식품안전 환경의 지각을 높이기 위해서는 정기적인 위생교육을 통해 실무자로 하여금 위생지식을 향상시키는 것이 매우 중요하다 할 수 있겠다. 또한 위생교육을 실시함에 있어 쉽게 이해하고 공감할 수 있는 교육프로그램을 구성하고 종사원들에게 교육에 대한 피드백을 받아 이를 고려하여 교육활동을 계획해야 할 것이며 정기적인 위생교육 외에 적절한 수시교육이 병행·실시되어야 할 것으로 생각된다. 끝으로 위생적이고 안전한 식품을 제공하기 위해 연구된 물리적 분야뿐 아니라 실무자의 인적경로를 통한 조직 내 식품안전환경을 활용하여 호텔 및 외식업체 관련 조리종사원의 심리적·내재적 초점을 맞춰진 연구가 활발히 이루어지길 기대해본다. The purpose of this study is to investigate the difference in food safety climate perceptions among hotel cooking staff according to whether the HACCP system is applied and the degree of hygiene education, and to confirm the necessity of the HACCP system and periodic hygiene education. For the study, 504 members of the cooking staff in 12 hotels of 5 star level that apply or do not apply the HACCP system were surveyed. Data analysis was performed using SPSS (ver. 22.0) for frequency and cross tabulation analysis; reliability and feasibility analysis; and t-test and one-way analysis of variance (ANOVA). Comparison of differences in food safety climate by general variables showed that a longer career lead to higher risk awareness (P<0.05) and sense of commitment (P<0.05). Higher income also leads to higher risk awareness (P<0.01) and resources (P<0.05). Also, in terms of level of education, participants with a 4-year university degree or higher have a higher awareness of leadership (P<0.01) and commitment (P<0.01) to the food safety climate. As for differences in food safety climate perceptions according to hotel variables, 5 star gold-hotels show significantly higher awareness (P<0.001) than 5 star silver-hotels. Differences in food safety climate perception according to HACCP application reveal that hotels that apply the HACCP system have higher awareness of all five sub-factors compared to hotels that do not apply the HACCP system. Differences in food safety climate by the frequency of hygiene education show that staff who receive education more than three to five times a year have a higher awareness of the food safety climate. Based on the results of this study, in order to raise the perception of the food safety climate in the hotel kitchen, frequent periodic hygiene education should be conducted and the HACCP hygienic system should be applied