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외식기업의 지식공유 저해요인이 개인 및 조직 업무성과와 기업의 경영성과에 미치는 영향
김장익(Kim Jang Eix),나태균(Na Tae Kyun) 한국외식경영학회 2007 외식경영연구 Vol.10 No.4
Faced with rapid changes in the business environments both internally and externally, foodservice company have implemented new management philosophy. So, this article examined the impact of knowledge sharing on work performance and management performance in the foodservice industry, and searched the strategies for effective knowledge sharing. The results indicate that the obstructive factors of knowledge sharing was negatively and significantly related to the organization' work performance(-0.23) and the management performance(-0.05), but was not significantly related to the individual' work performance. And the organization' work performance(0.72) and the individual' work performance(0.06) was positively and significantly related to the management performance. We also found that the organization' work performance mediated the negative relationship between knowledge sharing and management performance in the foodservice industry. In short, these results imply that organization' work performance and management performance may be dependent on the effective use of knowledge sharing.
관광호텔 조리사의 프로페셔널리즘으로서 조리마인드에 관한 연구
강종헌(Jong Heon Kang),김장익(Jang Eix Kim) 한국조리학회 2000 한국조리학회지 Vol.6 No.2
The purpose of this study looks for the cooking directions to improve the quality of the finished product by examining the perceptions for cooking style of the finished product by cook at ten deluxe hotel in Seoul. For purpose of this purpose, this study focuss on five areas: (1) examining five different types of cooking styles and twenty one culinary factors, (2) examining the satisfaction rating of culinary factors, (3) measuring reliability of the culinary factors, (4) measuring the satisfaction rating of culinary factors. The study provides a generalized framework for improving the cooking of Korean food and Western food relative to the preception for the cooking style of each food by hotel restaurant cook. This general framework could be easily expanded to include additional factors that might be relevant for other restaurant cook or other menu items.