http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
전진화(Jin Hwa Jun),배인호(In Ho Bae),김순희(Soon Hee Kim) 한국관광연구학회 2014 관광연구저널 Vol.28 No.8
The hotel industry is a representative service industry that is highly dependent on human resources; therefore, efficient human resources management not only contributes to the development of qualifications of organization members and to the achievement of qualifications of organization members by motivating and increasing the morale of employees, but it also will reduce any loss of or negative effect on a corporation owing to unnecessary turnover of employees. This study aimed to measure how not only job-related factors from among various influential factors on the turnover of Korean hotel chefs outside the job affect their turnover intention through job satisfaction, organizational commitment, and working attitude, which are job attitudes. Such a study was conducted to deduce effective and practical implications for the operation of human resources management in the hotel industry. For research subjects, the study carried out a primary preliminary survey aimed at chefs who are working at five star hotels in Seoul, and then conducted a secondary survey by using questionnaires collected from the primary survey. A total of 330 copies of the questionnaire were disseminated, out of which 320 copies were collected and 300 copies were used after excluding copies with insincere answers and a high central tendency. Then, through a data recording and data cleaning process, the study conducted an analysis utilizing the SPSS 14.0 for Windows statistics package program. Based on the result of this research, as a way of helping chefs in a hotel company remain in an organization in consideration of complaints about their job and organizational commitment and to cultivate an interest in andattachment to their job, it is necessary to create a culture in which they can cope more actively by not only bonding with their bosses but also by creating relationships with their peers around them. In the results of research into the job attitude variables of hotel chefs of job satisfaction, organizational commitment, and working attitude on their turnover intention, job attitude as a parameter was confirmed to be a significantly influential factor on job satisfaction, organizational commitment, and turnover intention.
복진호(Jin-Ho Bok),임상희(Sang-Hee Lim),전진화(Jin-Hwa Jun) 한국외식산업경영학회 2016 외식산업경영연구 Vol.12 No.2
This research is to analyze recognition of consumers and satisfaction based on local food. The purpose of this research explain about the relations between Consumers recognition and satisfaction of local food. Based on the results, the higher recognition of environmental preservation; reliability; facilitating local economy; enhanced income in local agriculture; exchanges with local citizens; and the creation of new jobs in relation to welfare among local food factors becomes, the higher satisfaction of nutrition; shape; freshness; and price in relation to commodity characteristics among satisfaction factors becomes. And it is identified that the higher recognition of convenience in purchasing; diversity of sorts; excellence of shape and color becomes, the higher satisfaction of commodity becomes. The research results prove that the higher satisfaction of local food has something close to do with the recognition of convenience and welfare.
조리사의 원가의식 및 식자재관리 수행도가 재무성과에 미치는 영향
복진호(Jin-Ho Bok),임상희(Sang-Hee Lim),전진화(Jin-Hwa Jun) 한국외식산업경영학회 2016 외식산업경영연구 Vol.12 No.1
This researcher has a purpose on studying about the influence that affect to financial performance by suggesting the way for food supplies cutting and efficiency in the view of hotel culinary staff. All factors of cost price consciousness of hotel cook affect the food supply management processing, so hypothesis 1 all has been selected. When there is a higher degree of cost price consciousness of hotel cook, this has direct involvement on food supply management processing. On the analysis about effects of the food supply purchasing satisfaction on food supply management processing, all factors of food supply purchasing satisfaction has an effect, but coordination between departments of purchasing satisfaction has the most significant factor on food supply management processing. It is recognizable that the smooth business cooperation between purchasing team and cooking team, efficient purchasing system and etc has an overall influence on the food supply management processing of cook.
호텔조리사의 직무착근도와 자기효능감이 이직의도에 미치는 영향
배인호(In Ho Bae),전진화(Jin Hwa Jun) 한국관광연구학회 2014 관광연구저널 Vol.28 No.9
This study aimed to measure how not only job-related factors from among various influential factors on the turnover of Korean hotel chefs but also how their job embeddedness and self-efficacy involving factors outside the job affect their turnover intention through job satisfaction, organizational commitment, and working attitude, which are job attitudes. It is necessary to promote various goodwill groups at the hotel and to form personal bonding by preparing teamwork for peers at work and a communication system. Self-confidence of self-efficacy was discovered to raise the desire for achievement as a hotel chef and even more to clarify individual faith and conviction for overcoming something that confronts a hotel chef. Also, the sense of challenging to a task was discovered to be effective according to altruism and the effort of an employee. That is, self-confidence helps to achieve the goal of a company by leading to an improvement in job attitude through the sense of challenging to a task, and this may be utilized in policy. The department in charge of hotel human resource management should implement a systematic and innovative human resources management system and manage turnover. It would be possible to prepare relevant plans as well as an effective human resources operation and management system to solve problems and make improvements for a hotel company by reducing turnover after determining the direction for improvement in the future through an identification of problems arising in the food department and an analysis of the cause of turnover intention.