• Journal of Distribution Science
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• v.12 no.3
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• pp.105-109
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• 2014

Purpose - Leadership style is an important factor in determining the attitude and behavior of employees and their satisfaction with an organization. Contributing the efficiency of an organization, Especially, servant leadership focusing on meeting employees' hopes and desires positively affect success of the organization and performance of employees. In the airline service industry it is necessary to conduct studies for an internal marketing on servant leadership that emphasizes the trust in the dignity of humans and spirit of service to subordinates as a factor affecting the job satisfaction. Research design, data, and methodology -Therefore, in this research, it is empirically analyzed that employees' perception of a supervisor's support plays mediating role in the relationship between employees' perception of servant leadership and perception of an organization's support using multiple and hierarchal regression analysis targeting 243 employees working in D Airline. Result - As a result, Employees' employees' perceived supervisor's support mediates the relationship between employees' perceived servant leadership of a supervisor and employees' perceived organizational support. Conclusions - This study suggests that the servant leadership of a supervisor perceived by employees constitutes an important preceding variable in enhancing the employees' perception on organizational support.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.396-405
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• 2011

The purpose of this study was to reduce safety accidents among food employees in contracted foodservice management companies, and to help provide high-quality foodservice and assistance. For this, a survey on the different opinions of workplace safety and education by employment type and employee perceptions of environment and safety at foodservice operations was carried out. The analysis showed that among the workers many women were irregular employees. For average age, between 40 and 49 was the most frequent, and for work duration, under one year was highest. Both regular employees and irregular employees deemed "enough staff" as the most major factor for good foodservice. The regular employees and irregular employees thought "high indoor temperatures and poor ventilation in the kitchen area" and "bad work cooperation between employees" as the main problems of foodservice operations, respectively. For satisfaction with the efficiency of foodservice production system, irregular employees had higher satisfaction than regular employees. Both regular employees and irregular employees thought "the number of foodservice employees" as the foremost improvement for safety-accident prevention and work-stress improvements. Regular employees, more than irregular employees, thought improvements in foodservice production systems would have a large affect on safety-accident prevention and work-stress improvements of food workers. Both regular employees and irregular employees thought "foodservice employees' safety consciousness" was an important part of safety-accident prevention. Likewise, they responded that "lectures by the person in charge of safety education" was a good methods of safety education, and "once a month" was the best period for safety education. For the difference in perceptions of environment and safety in foodservice systems, regular employees had a higher perception of safety than irregular employees.

• Korean Journal of Health Education and Promotion
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• v.24 no.1
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• pp.17-28
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• 2007

Objective: To find the relevant stress factors of male and female employees. Method: The survey was collected from April 7th to May 10th in 2006 by formalized questionnaires targeted on male and female employees. The research used both quota sampling and accidental sampling to collect the data. Results: 1) It was found that relevant factors are related with ages in general traits for male employees and associated with ages, marital status and education level in general traits for female employees. In other words, age is the primary factor for both male and female employees at age 20s, and as the marital status is single and the education level is lower, the stress level is higher for female employees. 2) Occupation is the main relevant stress factor for male employees in employment traits and the period of employment, working hour and wages are relevant stress factors to the level of stress for female employees. That is to say, manufacture related job shows higher level of stress than other jobs for both male and female employees. As period of employment and working hour is shorter and wages are less, it appears to be high stress level for female employees. 3) It presents that stress level is decided based on if he exercises regularly or keeps regular hours for male employees in lifestyle aspect and it also shows drinking is an additional relevant stress factor to conclude the level of stress for female employees. So to speak, as the regular exercise is performed and regular hours are kept, it comes out low level of stress for both. In addition, it shows lower stress level from the group of female employees who do not drink than the other. Conclusion: The research is summarized that no matter what gender you are, both male and female employees should try to have a positive lifestyle. Specially, the research concludes that the regular exercise is the best way to get rid of stress.

• The Research Journal of the Costume Culture
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• v.12 no.2
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• pp.239-248
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• 2004

This study was examined the characteristics of individual or an organization differences of oriented value and shared value for the employees in the field and management division of clothing enterprises in Korea. The hypothesis of this study are as follows: ＜Hypothesis 1＞ The field employees of clothing enterprise would prefer to have a professional tendency and the management employees would prefer to have the organizational tendency. ＜Hypothesis 2＞ The employees who have organizational tendency would have higher shared standard of organization value than the employees of professional tendency. As a result of the study, the hypothesis 1 has accepted as showing the mean value is high when the field employees have their professional tendencies and the management employees also have their organizational tendencies respectively. The hypothesis 2 has also accepted that the employees who have organizational tendency have higher shared value than the employees of professional tendency.

• International Journal of Advanced Culture Technology
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• v.11 no.2
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• pp.49-55
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• 2023

This study aims to analyze research trends related to the exhaustion of hotel employees and social workers and present the tasks and directions of future exhaustion research for hotel employees and social workers. To this end, 423 candidates for registration and registration of the Korea Research Foundation from 2012 to 2022 and master's and doctoral dissertations (178 papers) were analyzed according to the research period, research topics, research subjects, and research methods. As a result, from 29 papers in 2012, 49 studies were published in 2013, and 53 studies in 2020, indicating that they are gradually rising. Second, job burnout was the highest among hotel employees and social workers, followed by interpersonal relationships, practice, career, techno, safety accidents, and job burnout. Third, hotel employees and social workers were the highest among the subjects related to the exhaustion of hotel employees and social workers, followed by hotel employees and social workers. Fourth, quantitative research was conducted the most as a method for the exhaustion of hotel employees and social workers, and qualitative research was conducted a lot. According to these research results the study suggests that it is necessary to rediscover the meaning of research on burnout of hotel employees and social workers, which directly affects hotel employees and social workers, and to find ways for hotel employees and social workers to feel less burnout.

• Journal of Radiation Industry
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• v.9 no.1
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• pp.37-46
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• 2015

This study examines mutual perceptions between general public and nuclear plant employees on understanding nuclear policy communication applying the co-orientation model. The total of 414 responses were analyzed including 211 of the general public and 203 of plant employees. Results indicate that agreement between general public and plant employees is relatively high, in that general public tends to have negative evaluation to nuclear policy communication, but plant employees tends to have positive one. In terms of congruence, general public perceive that plant employees might have more positive evaluation than themselves, and nuclear plant employees perceive that general public might have more negative evaluation than themselves. Finally, in terms of accuracy, general public accurately estimate how nuclear plant employees perceive on policy communication, whereas nuclear plant employees unaccurately estimate how general public perceive on policy communication.

• The Research Journal of the Costume Culture
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• v.9 no.5
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• pp.687-699
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• 2001

This study intended to survey whether or not hotel employees were satisfied with their uniforms. Through this study we hoped that the study will bring about improvement in hotel employees'uniforms. We also hope to offer desirable alternatives if dissatisfaction is shown. The study results are as following: 1. 59.2% of employees indicated that they were comfortable and felt a sense of belonging when wearing their uniforms. 2. 46.1% of employees asked, stated that their uniform identified which hotel they were employed at. 59.2% of employees gave average credit that the uniforms which they were shown the various positions held within at a hotel. 3. Woman believed more strongly than men that their uniforms distinguish them from other hotels. Older people were more positive about it than younger people were. 4. 55.3% of employees felt that improvement in uniforms was necessary. 22.4% of employees were satisfied with the uniform they wear, therefore generally the level of dissatisfaction is quite high. 5. 59.2% of the survey showed that they have to improve the design of uniform they wear and 25% showed the function of the uniform needed improvement also. 6. 50% of employees believed that color and design is mediocre. 46.7% complained of bad sweat absorption. 7. Preference in uniform are follows: 78.9% prefer comfort. 63.2% prefer a more fashionable design and also different colors in uniform in different departments. 8. This study shows that employees in the hotel industry would like to consider in the following order comfort (76.3%), design, color, and cost to be taken into account when uniforms are made.

• Journal of the Korean Dietetic Association
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• v.20 no.4
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• pp.296-305
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• 2014

This study evaluated the effects of sanitary education administered to elementary and middle school foodservice employees with work experience. The subjects of this study were 360 school foodservice employees in Gyeonggi-do during August, 2010. Sanitary education and awareness were assessed using three major dimensions: food sanitation (six items), personal hygiene (five items), and environmental sanitation (three items). Each dimension was categorized according to several items in the form of a self-evaluated Likert 5 point scale. The data were analyzed using SPSS WIN Version 12.0 package. The results showed that employees who worked for 5~10 years in the foodservice industry scored better in three dimensions before sanitary education compared to other groups. After sanitary education, all employees scored better in food sanitation than before, and employees who worked less than 5 years scored better at personal hygiene dimension than other groups. For environmental sanitation, employees who worked for 5~10 years scored better than other groups. Employees who worked for more than 10 years scored worse before and after sanitary education but scored highest for sanitary awareness. Employees between the ages of 31 and 40 showed significantly different scores before and after sanitary education.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.274-281
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• 1995

This study was conducted to evaluate food sanitary practices of employees of university and industry foodservices in Seoul and Pusan areas. The subjects consist of 126 and 157 employees in university and industry foodservices, respectively. The questionnaire was used in this study as a survey method. The results are as follows: The majority of employees (88.0％) have once at least received food sanitation education and 68.8％ of them have been monthly educated; The employees of industry foodservices were more frequently educated in sanitation than those of universities. Also, the former had a significantly higher mean rating score on the employees＇food sanitary practice than that of the latter; The mean ratings of the knowledge and practice for the total employees＇food sanitary were 9.28/15.00 and 131.97/150.00, respectively; The higher mean rating group (over 9.0) for the food sanitary knowledge showed a significantly higher rate in the food sanitary practice than that of the lower group (below 9.0); The employees, who were educated in the food sanitation. received significantly higher rates of the food sanitary knowledge than those of the uneducated employees; The frequency of the sanitation education for the employees was positively correlated (P＜0.01) with the rating of the food sanitary practice.

• Journal of the Korean Dietetic Association
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• v.9 no.1
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• pp.22-31
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• 2003

The purposes of this study were to compare performance of HACCP-based sanitary management and sanitation knowledge of employees in some food services (hospitals, elementary school, industry) in Inchon. Therefore, the survey questionnaire consisted of general background, sanitation performance, sanitation knowledge evaluation. The subjects were 370 employees in hospital, elementary school, industrial food service. The statistical analysis of data was completed using SPSS program. The results were summarized as follows: 99.3% of surveyed employees were female. 95.7% of employees were attended sanitation education and 76.8% of them were educated once a month. Employees in school food service showed higher academic career than the other food service employees. The food service employees' performance level was high(4.48). The performance level of school employees was significantly higher compared to other food services(p<0.001). Average score of sanitation knowledge was 16.36/20. The school food service employees' knowledge 17.03 was also higher compared to other food services. There was no significant correlation between sanitary performance and knowledge for total score. But among items of sanitary performance, a personal hygiene and food sanitary was significantly correlated with sanitation knowledge. The results of survey imply that the suitable contents and methods of education and training must be developed. Also, Financial supports to install necessary sanitary facilities are very important in order to raise effectiveness of education.