음식점 원산지표시에 대한 호텔조리직원의 중요도-수행도 연구

This study was conducted using a questionnaire, which was developed, based on the 「Law and Enforcement Ordinance of Agricultural and Marine Products Origin Labeling」, in order to look into perceptions of hotel culinary staffs in the highest position of the food service industry on country-of-origin labeling in restaurants. This study aims to analyze the degree of importance of specific attributes of origin labeling in restaurants perceived by hotel culinary staffs and the degree of performance and to verify the differences using the IPA method. For this study, a survey with culinary staffs in 10 luxury hotels in Seoul was carried out for 14 days from December 14th 2014. A total of 300 self-administered questionnaires were distributed and among 281 questionnaires(93.7%) collected, 277 questionnaires(92.3%) excepting 4 ones with unreliable responses were used as final research materials. On the basis of the collected data, frequency analysis was conducted to analyze demographic characteristics, the validity was verified through exploratory factor analysis, reliability analysis was performed using Cronbach’α coefficients and the differences in perceptions on the degree of importance and performance were compared using paired t-test. Also, IPA was schematized for comparison and analysis of the degree of importance and performance and all the data obtained in the study were analyzed using the SPSS 18.0 statistical program. The study finding showed that hotel culinary staffs were well aware of the enforcement purpose of origin labeling, but more education should be provided for hotel culinary staffs with short working experience. In conclusion, education for culinary staffs and promotion need to be reinforced to gain trust from consumers and vitalize the food service market, since it is expected that origin labeling in restaurants would expand. Lastly, the research limitation and directivity of further research were discussed.