호텔경영방식에 따른 주방 시스템이 주방종사자의 직무만족에 미치는 영향에 관한 연구

조춘봉,김용길,채병숙 한국외식경영학회 2006 외식경영연구 Vol.9 No.2

The kitchen system in a hotel is composed of various cooking equipment, facilities, sanitation management system, safety system, and employees. These components are functionally and organically connected to each other, making a complex kitchen system. The hotel management decides the size and the style of kitchen system, that should be in line with strategic direction of the hotel. Along with hardware, such as equipment and facilities in kitchen system, the human resource should be managed in a way that employees are specialized in a streamlined production for a system reliability and productivity.In order to meet the needs of academically proving correlation among the hotel management, the kitchen system and the employees, this study researched the different types of hotel management, kitchen systems, and the satisfaction level of employees at both franchised and independent hotels, and found factors that influence employee’s morale, eventually affecting productivity in the kitchen department of hotel. ,

호텔 F&B 조직의 시장지향성과 조직몰입의 관계

조춘봉,이상현,이상건 한국외식경영학회 2010 외식경영연구 Vol.13 No.1

The purpose of this study is to investigate the relationship between market orientation and organizational commitment among hotel F&B organizations. From the literature review, the market orientation measurement tool of hotel F&B organizations has been developed. In addition, an empirical study has been conducted to identify the relationships between market orientation and organizational commitment. Survey was conducted with 256 samples of Super Deluxe Hotel F&B employees from Kang-nam Gu,Seoul. Factor analyses identified three internal dimensions of market orientation as customer-oriented, competitor-oriented, and interfunctional-coordianted. And internal dimensions of organizational commitment were identified as behavioral and attitudinal. Canonical correlation analysis was employed to verify research hypothesis. Research findings revealed that there were significant canonical correlations between market orientation and organizational commitment among hotel F&B employees. Especially customer-oriented of market orientation was highly correlated with attitudinal commitment. And implications of these results were examined.

보육시설 급식환경이 아동 식습관 및 이용자 만족에 미치는 영향 연구

조춘봉,채병숙 한국외식경영학회 2005 외식경영연구 Vol.8 No.3

The purpose of this study is to isolate those factors related to meals and snacks which affect the satisfaction of the consumers of these foods. We also look at how certain meals and snacks impact the character growth and eating habits of children. Results indicate that food composition influences behaviour and contributes to the formation of individual value systems in both parents and children. Our findings also suggest that the environment of nurture facilities(as defined by their facilities, equipment, atmosphere, etc.), also affects the formation of children’s characters and eating habits. Other significant factors include the general atmosphere and appropriateness of the dining facilities, and the professionalism of the staff(managers, cooks, nurture teachers). Finally, we present basic data for use in the efficient management of nurture facilities.

Q방법론에 의한 레스토랑이용자의 실내디자인 선호유형에 관한 연구

조춘봉,김영갑,진익준 한국외식경영학회 2014 외식경영연구 Vol.17 No.1

The purpose of this work is to use Q Methodology based on heuristic reasoning of hypotheses, not deduction of them, to investigate customers' emotional preference types of interior designs that are one of customers' restaurant choice attributes and to suggest the directions of interior designs in restaurants. To achieve the purpose, this work surveyed domestic restaurants reflecting the latest trend, and Q samplings. Based on the previous studies, this work chose representative 14 kinds of emotional language, and with the help of design experts, selected highly representative 26 Q samples and P sample (24 persons) who experienced restaurants in order to perform self-reference classification of Q samples. The classification results were analyzed by QUANL program for PC that is used for Q-factor-analysis. This work found that there were four types of preference for interior designs in restaurants. The results are summarized as follows: The first type is the 'traditionalist who prefers an antique atmosphere.' The second type is the 'pacifist who prefers an elegant atmosphere'. The third type is the 'naturalist who prefers a pure and natural atmosphere'. The fourth type is the 'progressive' who prefers a clean and fresh atmosphere.' 본 연구는 Q방법을 사용하여 소비자들의 레스토랑 선택속성 중 실내디자인에 대한 이용자들의 감성적 선호형태에 대한 유형화와 레스토랑 실내디자인 방향에 대한 시사점을 제공하는데 목적이 있다. 연구를 위해 최근의 트렌드가 반영된 국내 레스토랑을 대상으로 조사하여 Q모집단을 추출했으며, 선행연구 등을 고찰하여 14가지 대표 감성언어를 선정하였고, 디자인전문가들의 도움을 얻어 대표성이 높은 26개의 Q표본을 선정하여 레스토랑 이용경험이 있는 P표본(24명)을 선정하여 Q표본에 대한 자아참조적 소팅을 실시하였다. 소팅결과는 Q요인분석에 이용되는 PC용 QUANL 프로그램을 사용하여 분석하였다. 이와 같이 분석된 자료는 연구자가 직접 설문지의 선호와 비 선호에 대한 이유 및 이론적 고찰, Q표본별 사전조사결과를 고찰하여 결과를 해석하였다. 본 연구 결과 레스토랑 실내디자인에 대하여 4가지 선호유형이 발견되었다.

북한 이탈주민의 외식전문성이 식당창업에 미치는 영향

조춘봉 한국외식경영학회 2022 외식경영연구 Vol.25 No.1

This study was designed to analysis the effect of the foodservice professionalism of North Korean defectors on the restaurant start-ups. The spatial scope of the study was focused on North Korean defectors living in Seoul, the metropolitan area and Chungcheongnam-do. The temporal scope of the empirical analysis and the securing of data of 208 questionnaires were conducted through self-filling questionnaire survey and mobile survey method for 1 month in July 2019. The results of hypothesis testing by regression analysis are as follows. First, it was found that the knowledge of foodservice of North Korean defectors had a significant effect on their preparation for start-ups. Second, it was found that the work competency of North Korean defectors also had a significant effect on their preparation for start-up. Third, it was found that the knowledge of foodservice of North Korean defectors had a significant effect on their confidence in start-ups. 본 연구는 북한이탈주민들의 외식전문성이 외식창업에 미치는 영향관계를 파악하기 위하여 설계되었다. 연구의 공간적 범위 및 조사 대상으로는 서울과 수도권 및 충청남도에 거주하는 북한이탈주민을 중심으로 조사하였다. 실증분석의 시간적 범위 및 실증분석을 위한 자료의 확보는 2019년 7월 한 달 동안 자기 기입 방식의 설문지 조사 및 모바일 조사 방식으로 진행하였으며, 조사결과 208부의 설문 응답지를 회수하여 본 연구의 통계분석 자료로 사용하였다. 분석결과 여성 응답자(75.5%)가 남성 응답자(24.5%)보다 훨씬 높게 나타났으며, 이는 국내에 정착한 북한이탈주민 총 누적 인원 33,752명 중 여성이 24,317명으로 전체 입국자의 72%에 기인한 것으로 해석되었다. 본 연구의 가설검증을 위하여 회귀분석을 실시하였다. 회귀분석에 의한 가설검증 결과는 다음과 같다. 첫째, 북한이탈주민들의 외식소양은 창업준비에 유의한 영향을 미치는 것으로 나타났으며, 둘째, 북한이탈주민들의 업무역량 또한 창업준비에 유의한 영향을 미치는 것으로 나타났다. 셋째, 북한이탈주민들의 외식소양은 창업확신에 유의한 영향을 미치는 것으로 나타났으며, 넷째, 북한이탈주민들의 업무역량 또한 창업확신에 유의한 영향을 미치는 것으로 나타났다.

소비가치에 따른 밀레니얼세대 카페 소비자 세분화에 관한 연구

조춘봉,진익준 한국외식경영학회 2022 외식경영연구 Vol.25 No.1

카페는 이제 단순히 사람들이 만나거나 음식을 파는 공간의 기능을 넘어서고 있다. 카페가 디지털 원주민(digital native)이라고 알려진 밀레니얼세대의 변화된 ‘필요’와 ‘욕구’를 충족시키기는 공간 마케팅을 위해서는 먼저 그들의 ‘내면적 소비가치’를 포착할 필요가 있고 그에 따라 카페시장을 세분화 할 필요가 있다. 시장세분화는 기업들이 다양한 마케팅 전략을 전개하기 전에 선행되어야할 기본적이고도 필수적인 활동이다. 그러나 선행연구들을 살펴보면 연구자 관점에서 선정한 속성에 대한 객관적 측정을 주로 하는 R 방법에 기반을 둔 연구가 대부분이다. 하지만 R 방법 연구로는 소비자의 주관성에 기초한 선택행동을 심층적으로 파악하는 데는 한계가 있을 수밖에 없다. 이에 본 연구는 소비가치에 관한 선행 연구들의 검증된 심리적 가치척도와 주관성 연구에 적합한 Q 방법론을 적용하여 최근 카페시장에 대한 밀레니얼 세대 소비자들의 내면적 주관성의 차이를 분석하였다. 연구 결과 밀레니얼 세대 카페 시장은 4가지 유형으로 나뉘는 것이 발견되었다. 첫 번째 유형은 ‘개인 지향적 상품경험 가치‘와 함께 ’상품속성 가치‘지향적인 소비자들이다. 두 번째 유형은 ’개인 지향적 상품경험 가치‘와 ’상품속성 가치‘ 그리고 ’소비자 주체적 가치‘지향성을 복합적으로 갖고 있는 소비자들이다. 세 번째 유형은 ’개인 지향적 상품경험 가치‘와 ’소비자 주체적 가치‘지향적인 소비자들이다. 네 번째 유형은 ’타인 지향적 상품경험 가치‘와 ’소비자 주체적 가치‘지향적인 소비자들이다. 이처럼 밀레니얼 세대 카페 소비자들이라도 개인의 심리적 가치척도와 주관성에 따라서 선호하는 소비가치는 크게 다른 것이 확인되었다. 따라서 카페들은 목표고객에 따라서 그들이 선호하는 소비가치를 극대화하는 방향으로 공간 마케팅 전략을 수립할 필요가 있을 것이다. 본 연구의 결과와 시사점을 통해 외식산업 종사자들이 공간마케팅 전략을 수립하는데 작으나마 도움이 될 수 있기를 기대한다. Market segmentation is an essential activity of food service companies. Therefore, this study analyzed the difference in internal subjectivity of millennial cafe consumers, who have emerged as the leader of consumption, using the Q methodology suitable for subjectivity research. As a result of the study, it was found that the millennial cafe market was largely divided into four types. The first types are 'personal-oriented product experience value' and 'product attribute value' oriented consumers. The second type is consumers who aim for a combination of 'personal-oriented product experience value', 'product attribute value', and 'consumer-independent value'. The third type is consumers who are oriented to 'personal-oriented product experience value' and 'consumer-centered value'. The fourth type is 'other-oriented product experience value' and 'consumer-centered value' oriented consumers. Therefore, cafes will need to establish and implement spatial marketing strategies to strengthen the consumption value preferred by their target customers.

호텔 연회서비스 업무효율화 방안에 관한 연구: 서울지역 호텔을 중심으로

조춘봉 한국서비스경영학회 2002 서비스경영학회지 Vol.2 No.1

라이프스타일과 개인가치가 외식소비에 미치는 영향

조춘봉,채병숙 한국외식경영학회 2011 외식경영연구 Vol.14 No.2

In this study, the authors examined the impact on the lifestyle and the values of personal individuals on the dining trends. As the research results,first, it was found that the lifestyle of both ‘diversity pursuit-type’ and ‘efficiency pursuit-type’ have impact on the personal individual values. In terms of the product developments or the interiors of restaurants, industry,and the cultivation of restaurant image and the atmosphere, this result suggests that it should be necessary to have classification as well as specialized management according to the value propensity that the customers pursue. Second, it was found that the values with that the individual pursues have effects on the fast diet and well-being diet which are the dining trends. The customers consume the products which seem to be similar to their own products,otherwise, it is believed that since they purchased (or possessed) the products,they prefer or purchase the brands or products which are similar to selfconception assuming that those brands or products are similar to themselves. According to this result, the restaurants should give more attentions to promote the menu developments which are suitable for customers’ individual values and purposes during the menu development. For this reason, it is necessary to be focused on the flows of social and cultural dining trends and then develop the products that match the desires of the customers along with the perception of the essence of the dining trends.

기호식품 선호도가 심리적 발달 및 행동발달에 미치는 영향

조춘봉 한국마이스관광학회 2015 MICE관광연구 Vol.2015 No.특별호

This study was designed to see how the level of preferences of favorite food affect the progress of psychology and behavior. The study's main sight in the first analysis; the variables including the habits of intake and purchasing for favorite food significantly affect the psychological progress such as the euphoria and anxiety. In other words, daily intake or purchasing as usual habit of living in the preference food are due to a psychological well-being or a psychological sense of apprehension. Second, the favorite food preferences, such as the habits of intake and purchasing the favorite food conduct the stability of health maintenance, a regular maintenance and the state of substitution effect of meals. In other words, daily intake or purchasing as usual habit of living in the preference food are due to a stability of health maintenance, a regular maintenance and the state of substitution effect of meals. Third, the variables of psychological progress such as a sense of euphoria and a sense of anxiety significantly affect the behavioral factors that are a stability of health maintenance, a regular maintenance and the state of substitution effect of meals. In other words, normally in everyday life favorite food caused as a result of a psychological well-being and a stability based on their state anxiety

호텔 레스토랑의 고객선호도에 관한 연구

조춘봉,신용모 한국관광정보학회 2000 觀光情報硏究 Vol.- No.5

This study is on the on the guests preferences in choosing hotel restaurants. The recent growth of the service industry of food and beverage business, people have more chances to experience the intangible goods in regards with the food and beverage services. The hotel business will hardly avoid confronting a new phase on the occasion that, in the years 2000's, the number of domestic tourists is supposed to become doubled, marketing domination of the Chain Management Hotels will be a great deal to be reinforced. Moreover, it is presumed to be very encouraging that the enlarging number of foreign travelers and the increasing rate of using hotel restaurants by the domestic guests. So the high quality of the service is essential to the success of a hotel restaurant firm or other food and beverage service establishments. Any food and beverage service establishment such as restaurants should provide their customers with food and beverage products and good service to meet their physical and psychological expectations. The results of the study and the observed factors to raise the satisfaction degree of the guests by means of meeting and corresponding services to the guests' requests are summarized as follows: -The hotel restaurants in Korea have a fairly good reputation from their guests. -The tendency of using hotel restaurants by the repeating guests is observed very high. -The conditions of location related to transportations especially, and the enhancement of image are observed as the most important factors to make a repeat guests. -The taste and quality of food, and the hygiene and cleanness are foremost important in choosing hotel restaurants, while the space for children's play room and some special services or offerings on the occasion of memorable events such as anniversaries are counted much less important, or sometimes even ignored. As we have learned during the study, the ultimate goal of hotel restaurants is undoubtedly the maximization of profit by creating the number of repeating guests and new comers, the ideal and alluring long range management strategies should essentially be set up, and the unceasing study and effort are expected so that we can meet actively and positively at once the varying guests' needs and management surroundings.