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.

조리실습 교육서비스 품질이 학생만족 및 이탈의도에 미치는 영향에 관한 연구: 외식조리 4년제 학생을 중심으로

김정수 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.10

This study is aimed at identifying the effects of culinary education service quality on students’ satisfaction and switching intention. To achieve this, a structural equation model was applied to culinary students in Seoul and Gyeonggi Province. As a result of this study, it was found that the culinary practice education service quality of students majoring in foodservice and culinary art had a positive effect on student satisfaction and departure intention. Sepcifically, this study identified that the higher tangibility, empathy, and reliability of the educational service quality have significantly influence on satisfaction, and satisfied students have a significantly negative (−) effect on the intention to leave. Therefore, the results suggests that it is necessary to approach marketing concepts such as quality of education service and student satisfaction from a student focused position, and improve the educational environment to provide differentiated educational services in universities. In addition, university needs to make an effort to improve student satisfaction through well developed education program and enviornment for students majoring in foodservice and culinary art.

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

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.

호텔조리장의 어댑티브 리더십이 직무성과에 미치는 영향에 관한 구조모형분석:라포와 직무만족의 매개효과를 중심으로

구동우 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.5

This study was to investigate the structural relationships among adaptive leadership, rapport, job satisfaction, and job performance in the hotel industry. For these purposes, the authors developed several hypotheses and collected data from 275 employees working for hotels in Seoul area. The data were analyzed with structural equation modeling with AMOS 22.0 and SPSS Win/PC 22,0. The data were analyzed using frequence, reliability, and confirmatory factor analysis, and structural equation modeling (SEM). The findings can be summarized as follows: First, adaptive leadership had a positive effect on rapport, Second, adaptive leadership had a positive effect on job satisfaction and rapport had a positive effect on job satisfaction. Third, job satisfaction had a positive effect on job performance. However, rapport did not have a statistically significant impact on job performance. This study has the theoretical value as the first empirical study in which the adaptive leadership to adapt to the competitive crisis situation and changing industries of the hotel industry is applied directly to the hotel cooking workplace. In conclusion, in order to increase the job performance of hotel employees, this study showed a new mechanism of hotel cooking department that increases performance through rapport and satisfaction of members through adaptive leadership action of the chef, and successfully introduced it into the hotel industry.

대학생의 조리실습교육품질이 교육만족도에 미치는 영향: 호텔조리․제과제빵 전공자를 중심으로

강경구,이종호 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.10

The purpose of this study is to investigate whether there is a positive correlation among the quality of cooking practice, the satisfaction of cooking, and baking students' education. A multiple regression analysis was conducted on 237 college students in Busan using SPSS 20.0. As a result, the instructor and the indoor environment are different in the hotel cooking department and confectionery baking majors, but there is no difference in contents of education. It is believed that there is no difference. This results identified the education contents of the college students by their majors are systematically and variously specialized in accordance with the majors. In addition, educational institutions and educational contents influenced the convenience of instructors. However, the indoor environment had no significant effect and it was partially adopted. This study will contribute to improve the indoor environment which does not affect the educational satisfaction of the students, cooking practice training, air conditioner, ventilation facility, educational facility and so on.

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.

호텔조리종사자의 직무스트레스가 직무만족과 조직몰입에 미치는 영향

김대환,조용범 (사)한국조리학회 2021 한국조리학회지 Vol.27 No.7

The purpose of this study is to investigate the effect of job stress of hotel culinary employee on job satisfaction and organizational commitment. In order to achieve the purpose of the study, frequency analysis, factor analysis, reliability analysis and multiple regression analysis were conducted and 233 respondents were used as final analysis data. The result of first hypothesis test shown that the job stress of a hotel culinary employee effect on job satisfaction. The reusult of second hypothesis test shown that the job satisfaction of hotel culinary employee had a significant effect on organizational commitment. In the third hypothesis test found that the job stress of hotel culinary employee did not have a significant effect on the organizational commitment. This study analyzed how the job stress of hotel culinary employees affects job satisfaction and organizational commitment. Based on these results, useful information was provided to set the direction for job stress, job satisfaction, and organizational commitment especially for hotel culinary employees.

2020년과 2022년 외식조리전공 신입생들의 COVID-19와 온라인 수업 인식 비교 연구: W대학 사례를 중심으로

오석태 (사)한국조리학회 2022 한국조리학회지 Vol.28 No.10

This study, in the context of COVID-19, which started suddenly, the study was conducted between freshman in 2020, who entered the university and took online classes while attending school, and freshman in 2022 who entered the university after experiencing 2 years or more in the Corona 19 environment. This result to provide information for after COVID-19 continuing online classes, student guidance, and educational planning. To analyze the data, SPSS 27.0 program was used, and frequency analysis, mean and standard deviation, correlation, t-test, and regression analysis were performed according to the verification. A comparative analysis was conducted on online classes and college life. As a result, were difference between both, the COVID-19 test and infection rate showed a much higher test and infection rate than in 2020. But, in terms of gender, both groups of freshmen in 2020 and 2022 did not show any statistical significance, also, there were no differences could be found according to gender even over time in the corona pandemic environment. However, in the effect between COVID-19 and the perception of online classes, it was found that the 2020 freshman group had an effect on each other, but the 2022 freshman group did not show any statistical significance.