프랜차이즈 기업의 POS시스템 정보의 유용성이 정보화 수준 및 시스템 만족도에 미치는 영향에 관한 연구

어윤선 한국외식산업학회 2018 한국외식산업학회지 Vol.14 No.1

Though the number of food franchises has been increased these days, there has not been less success for food franchise than failure. One of the several failures is the distrust between franchisor and franchisee factors because the franchisee thought its franchisor does not make its accounts and operations transparent. In order to resolve it, the large business food franchise has used the ERP system, however, small business franchise has run a very simple information system, which is linked to POS system and consists of simple functions to insert or inquire the result of data on sales and order etc to identify the status of both franchisor and franchisee because of financial difficulties and manpower shortage. The purpose of this study is to examine franchisee employees’ utility of POS system information and the level of trust and also investigate the level of informatization of the brand that this research is engaged in and system satisfaction. According to the study results, the utility of POS system information has no correlation with the level of informatization in the company. However, if they think the information provided by the POS system shortens the time of their work and increases their productivity, they tend to be more satisfied with the POS system. Studies like this are expected to influence franchise companies’ Though the number of food franchises has been increased these days, there has not been less success for food franchise than failure. One of the several failures is the distrust between franchisor and franchisee factors because the franchisee thought its franchisor does not make its accounts and operations transparent. In order to resolve it, the large business food franchise has used the ERP system, however, small business franchise has run a very simple information system, which is linked to POS system and consists of simple functions to insert or inquire the result of data on sales and order etc to identify the status of both franchisor and franchisee because of financial difficulties and manpower shortage. The purpose of this study is to examine franchisee employees’ utility of POS system information and the level of trust and also investigate the level of informatization of the brand that this research is engaged in and system satisfaction. According to the study results, the utility of POS system information has no correlation with the level of informatization in the company. However, if they think the information provided by the POS system shortens the time of their work and increases their productivity, they tend to be more satisfied with the POS system. Studies like this are expected to influence franchise companies’

외식기업 직원들의 장애인 고용인식과 장애인 고용만족도에 관한 연구 -장애인 고용 기업을 중심으로-

어윤선,김정매 한국외식경영학회 2014 외식경영연구 Vol.17 No.1

Recently, in Korea, companies have been constantly extending their external manpower diversity. Despite the enhanced recognition on the diversity of manpower, however, there are still many companies that have no intention to hire the disabled or avoid it. Therefore, this study aims to examine the recognition of food service company workers on the employment of the disabled and also their satisfaction with it so as to provide a future direction to hire the disabled and maintain it continually. According to the study results, first, in food service companies, as the workers have stronger recognition that the disabled tend to have low work performance skills or productivity, the satisfaction of the non-disabled with the employment of the disabled becomes lower. Second, those who are younger or hold a lower position tend to show higher recognition on or satisfaction with hiring the disabled. Third, those working at the office tend to indicate higher recognition on the employment regarding the hindrance factors that the disabled have in their work performances than workers treating customers. 최근 한국기업의 외형적 인력 다양성은 지속적으로 확대되고 있다. 그러나 인력의 다양성에 대한 인식이 증가하였음에도 불구하고, 장애인 고용에 대해서는 채용하고자 하는 의지가 없거나 기피하는 기업이 많은 실정이다. 따라서 본 연구를 통해 외식기업 직원들의 장애인 고용에 대한 인식을 알아보고 그에 따른 만족도를 연구함으로써 장애인에 대한 지속적인 채용과 고용이 유지될 수 있도록 방향을 제시 하고자 한다. 연구의 결과를 보면 첫째, 외식기업에서 장애인의 업무수행 능력이나 생산성이 떨어진다는 인식이 강할수록 비장애인이 느끼는 장애인 고용의 만족도는 떨어지는 것으로 나타났다. 둘째, 연령대와 직급이 낮을수록 장애인 채용인식이나 만족도가 높은 것으로 나타났고 셋째, 사무직에 근무하는 직원이 고객을 응대하는 직원보다 장애인의 업무수행 어려움 요인에 대한 고용인식이 큰 것으로 나타났다. 연구결과에 대한 시사점으로는 외식서비스업이라는 특성상 현장의 구성원들이 대부분 젊은층으로 구성이 되어 있어 장애인의 고용에 대한 인식과 만족도는 매우 긍정적으로 나타났다. 따라서 장애의 특성과 등급을 감안하여 업무를 부여한다면 비장애인과 장애인이 서로 상생하면서 기업의 사회공헌 활동과 더불어 올바른 기업문화를 형성해 나갈 것으로 판단된다.

프랜차이즈 빅데이터 상권정보시스템과 가맹점 경영성과와의 관계 연구-소상공인시장진흥공단 상권정보시스템을 중심으로-

어윤선 한국외식산업학회 2019 한국외식산업학회지 Vol.15 No.1

A commercial district is one of the most important factors that determine the success of a business. However, it is not easy for an entrepreneur to find objective and reliable information. Thus, this study aims to investigate the relationship between information provided by the Commercial District Information System, which is run by Small Enterprise and Market Service, and management performance, and to develop guidelines for a correct understanding and use of the Commercial District Information System. As a result of analysis, it was found that commercial district evaluation ratings and growth, stability, purchasing power, and attraction power that determine the ratings do not affect a store’s sales significantly. Thus, in analyzing commercial districts, it is necessary to make a decision by collecting various information and carrying out a site inspection instead of unconditionally trusting information provided by a private or governmental agency.

토론

어윤선,김현순 한국프랜차이즈경영학회 2016 한국프랜차이즈학회 학술대회 Vol.2016 No.12

외식업체 직원의 공감적 요소가감정 부조화와 고객지향성에 미치는 영향

어윤선,이형룡 한국외식경영학회 2009 외식경영연구 Vol.12 No.1

This study intends to find out how the components of empathy affect emotional dissonance and customer orientation. The purpose of this research is investigate how sympathy factors like intelligence, emotion, expression, communication, and moral affect to dining industry employee’s emotional discordance, and how these emotional discordance direct customer orientation. The study result is summarized as below. First, according to the result of the regression analysis performed to figure out the effect of the employees’ customer-directed empathic factors on their emotional dissonance, it was shown that cognitive, emotional, and expressive factors affected feeling norms positively whereas cognitive and emotional factors influenced expression norms negatively. Second, according to the result of the regression analysis performed to understand the effect of the employees’ customer-directed empathic factors on their customer orientation, it was found that cognitive, emotional, and expressive factors affected customer-oriented service mind while the cognitive and expressive factors of empathy influenced each individual’s service capacity. Third, according to the result of the regression analysis performed to find out the effect of emotional dissonance of employees in the food service industry on their customer orientation, it was discovered that among the factors of emotional dissonance, display rules affected service mind and each individual’s service capacity negatively.

외식업 예비창업자의 창업의지에 영향을 미치는 요인에 관한 연구

어윤선 한국외식산업학회 2019 한국외식산업학회지 Vol.15 No.3

The purpose of this study was to observe the factors of personal characteristics and environmental characteristics that affect the entrepreneurial intentions of prospective food service entrepreneurs, improve entrepreneurship education programs through this, and develop capabilities needed by prospective entrepreneurs. Personal characteristics of entrepreneurs that affect entrepreneurial intentions appear in various forms according to different individuals and results from previous studies show that characteristics that appear commonly are achievement needs, risk sensitivity, innovativeness, and environmental characteristics include networks, self-employment support systems, and social perceptions. Surveys were conducted on research samples, who were 280 students studying in departments associated with food service and entrepreneurship in cyber universities located in Seoul. Research results showed that, with prospective entrepreneurs planning on food service entrepreneurship, the personal characteristics of risk sensitivity and innovativeness had effects and among environmental characteristics, networks were analyzed to be the important influencing factor.

외식 프랜차이즈 기업 직원의 혁신적 직무행동과 조직 문화 및 직무몰입과의 관계 연구

어윤선 한국외식산업학회 2020 한국외식산업학회지 Vol.16 No.1

Even though the Korean dining franchise market has short trend change cycles and is a market of great uncertainty, it is facing an environment with a social environment structure in which competition is fierce and dynamic. Therefore, external risk factors should be minimized or avoided through innovative management methods and businesses must be managed stably. For this, innovative work behavior that can bring innovation to work within organizations is essential. Therefore, this study attempts to verify the influential relationship between the innovative work behavior of individual organization members and the creation of proper organizational culture. Also, it attempts to verify the effects between innovative work behavior and work that individuals are responsible for. Research results showed that the innovative work behavior of dining franchise business employees affect the innovative culture of organizations. Also, when the innovative work behavior of organization members and organization culture are settled, organizational members become absorbed in the organization.

외식기업 직원이 지각하는 재미유발요인이 조직몰입과 직무만족에 미치는 영향

어윤선,김정매 한국외식경영학회 2014 외식경영연구 Vol.17 No.6

Fun can be regarded as one of the optimal ways to reduce job stress and also increase service productivity in internal customers involved in food service industry. The purpose of this study is to figure out fun factors from the affairs of food service companies and ways to use them positively so that it can contribute to their organizational commitment and eventually to their own job satisfaction. According to the findings of this study, one of the fun factors, organizational contribution, was found to exert significantly positive effects on organizational commitment and significantly positive effects on organizational commitment and job satisfaction. Also, one of the fun factors, organizational contribution, showed significantly positive effects on job satisfaction. By summing up the above results, the study suggests its implications that to help employees involved in food service industry to have fun while working, it is needed to set clear organizational goals and also let them feel they are contributing to organizational development with what they are doing. 외식산업에서 내부고객의 직무스트레스를 최소화하고, 서비스 생산성을 높일 수 있는 최적의 방법 중 하나가 재미라고 할 수 있을 것이다. 본 연구에서는 외식업체의 업무에 있어 재미를 유발하는 요인을 찾고 이것을 적극 활용함으로써 조직에 몰입되고 최종적으로 본인의 직무에 만족하는 것에 대한 연구를 진행하였다. 재미유발에 대한 요인분석결과 조직기여, 능력향상, 성과보상의 즐거움의 3가지 요인이 나타났으며, 조직몰입과 직무만족은 각각 하나의 요인이 분석되었다. 본 연구의 결과는 재미유발요인인 조직기여요인은 조직몰입에 유의한 정(+)의 영향을 미치는 것으로 분석되었고, 조직몰입과 직무만족에는 유의한 정(+)의 영향을 미치는 것으로 나타났다. 또한 재미유발요인인 조직기여는 직무만족에 유의한 정(+)의 영향을 미치는 것으로 분석되었다. 이와 같은 결과를 종합해 볼 때 외식기업에서 직원들이 업무를 하면서 재미를 느낄 수 있는 것은 조직의 목표가 명확하게 설정되어 있고, 그에 따른 본인의 업무가 조직의 발전을 위해 기여한다는 것을 느낄 수 있도록 해야 한다는 시사점을 확인할 수 있었다.

외식업체 직원의 개인특성이 조직몰입에 미치는 영향 인구통계적 특성의 조절효과

어윤선,김정매 한국외식경영학회 2012 외식경영연구 Vol.15 No.2

This study will define the influence of food industry employee’s personal characteristics to organizational commitment and moderating effect of organizational commitment by personal characteristics certified by demographic factors. This study is researched by total 345 of 400 researches from top 5 numbered franchised restaurants (Outback Steak House, VIPS, Ashley, YGIF, Bennigans, on 2010) done by March 5th2011. For the results: First, sociable and active personal characteristics proves as influence positive (+) to the organizational commitment, however dependent personal characteristics proves as influence negative (-) to the organizational commitment. Second, moderating effect of organizational commitment by personal characteristics certified by demographic factors is influenced by sex and major. For the demographic factor of sex, male is more influential to organizational commitment by sociable personal characteristics, and female is more influential to organizational commitment by dependent personal characteristics. For the demographic factor of major, active personal characteristic of Hotel and tourism, Food industry majored employee’s organizational commitment is higher than others. However, for other majored employee’s organizational commitment increase by dependent personal characteristics..

외식산업 직원의 감성지능, 창의성, 조직몰입간의 관계 연구

어윤선(Yoon Sun Eu),이형룡(Hyung Ryong Lee) 한국호텔외식관광경영학회 2011 호텔경영학연구 Vol.20 No.4

The purpose of this study is to investigate the emotional intelligence factors of the food service employees and if there are influences of such factors on creativity. Also, the influence relationship of the employee creativity with organization immersion, and it was investigated what roles the organizations promoting change in the diversified organizational culture play on the creativity and organization immersion. In conclusion, the leader operating dining service company or a dining business should create continuous profitability by attracting and satisfying customers through emotional management or emotional marketing. For such emotional management, the emotional capacity of the employees must be raised, and the role exchange or the emotion of the customers should be understood to demonstrate creativity to improve products or services. Also, organizational culture should be developed as a change-oriented culture so that anyone can easily propose an idea, and the efforts should be made to yield organization performance.