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NTIS 바로가기Culinary science & hospitality research = 한국조리학회지, v.24 no.3 = no.94, 2018년, pp.156 - 166
박정섭 (경기대학교 외식조리관리학과) , 전장철 (경기대학교 외식조리관리학과) , 권기완 (서영대학교 호텔조리학부)
The purpose of this study was to examine the mediating effects of rapport on the relationship between type of organizational culture and innovative behavior of hotel chefs. In order to accomplish the research purpose, data were collected from 202 chefs working at five-star hotels located in Gwangju ...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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조리사의 정의는? | 조리사는 식품을 위생적이고 적합하게 처리한 후 식품에 물리적, 화학적 조치를 가하여 합리적으로 음식의 생산 업무를 담당하는 전문직으로 명시하고 있다. 전문성이 강조된 조리사의 역할은 국민의 생명과 건강에 직접 관련되어 있어 사회와 국가에 대한 책임감과 직업윤리를 갖추는 것이다. | |
전문성이 강조된 조리사에게 필요한 내용과 강조되는 내용은? | 전문성이 강조된 조리사의 역할은 국민의 생명과 건강에 직접 관련되어 있어 사회와 국가에 대한 책임감과 직업윤리를 갖추는 것이다. 식재료에 대한 전문 지식, 요리에 대한 열정과 조리사들만의 독특한 조직문화의 이해 또한 강조된다(Je & Kim, 2010). | |
환대산업의 대표적인 호텔기업에게 필요한 요소는? | 최근 세계경제가 하나의 시장으로 블록화 되면서(Kwon & Chong, 2016), 다양한 경험을 앞세운 소비자들의 차별화된 서비스 욕구는 환대산업의 성장 가능성을 보여주고 있다. 환대산업의 대표적인 호텔기업은 고객이 기업을 선택하는 무한경쟁 시대에 직면하였고, 인적의존도가 높은 호텔기업이 경쟁우위를 차지하려면 인적자원 확보와 관리가 무엇보다 중요한 요소이다(Kim, 2016a; Ahn & Kim, 2017). 조직 구성원 간 의존도가 높고 긴밀한 협조가 중요한 호텔기업의 핵심전략은 효율적인 인적자원관리를 통한 바람직한 조직문화형성이라 할 수 있다(Mun & Hwang, 2016). |
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