경희대학교 · Business, Management and Accounting
Meehee Cho 교수의 연구실은 서비스 산업, 특히 레스토랑 산업의 운영 및 전략적 문제에 초점을 맞추고 있습니다. 직원의 정서적 고갈, 녹색 창의성 행동, 혁신 역량, 자율적 봉사 참여 등 인간 중심의 조직 행동을 중심으로 연구를 전개하며, 조직 지원, 정서 조절 능력, 혁신 다면성 등 개인 및 조직 수준의 요소가 서비스 성과에 미치는 영향을 분석합니다. 특히 소비자 행동, 지속 가능성, 세분화된 시장 반응 등 실무적이고 실증적인 연구 기반의 솔루션 개발에 기여하고 있습니다.
표시된 성과는 수집된 데이터 기준으로 산출되며, 일부 차이가 있을 수 있습니다.
Purpose This study aims to acquire a better understanding about consequences of workplace incivility upon restaurant frontline service employees caused by customers, supervisors and coworkers. The moderating roles of perceived organizational support (POS) and emotion regulation ability (ERA) were also tested to determine the possibility for reducing the negative effect of workplace incivility upon the emotional exhaustion of restaurant frontline service employees. Design/methodology/approach Usi
Generation Z (Gen Z), the future of America’s workforce, is forecasted to represent more than 30 million persons by 2020. Volunteer rates have been declining since 2002. Most compelling is that overall lowest volunteer rates were found to be within the Gen Z segment, with expectations of continued decline. Thus, this study explored motivations associated with sustainable volunteering by Gen Z based upon past research that documented intent to volunteer is strongly associated with age. In doing s
This study investigated wine tourism constraints from a market segmentation perspective to understand the potential importance they may have on preference and behavioral intentions to visit wine regions. Using constraints scales customized to the wine tourism context, a factor-cluster segmentation approach generated five homogenous subgroups: Highly Constrained, Cost & Time Conscious, Family Togetherness, Unmotivated, and Minimally Constrained. Analysis of variance tests indicated that prefe
Purpose Today’s consumers are aware of restaurants’ effects on the environment and pressure them to implement green practices. As restaurant success largely depends on how employees meet customer expectations, employee green creative behavior (EGCB) is critical. Therefore, this study aims to investigate how to enhance EGCB by integrating a comprehensive set of three-dimensional components: external, organizational and individual factors. Design/methodology/approach Data analysis was conducted us
This study was designed to examine how important a balance between exploitation (proximity to existing technologies, products and services) and exploration (proximity to existing consumer segments) representing innovation ambidexterity, would be for improved restaurant performance. Also investigated was whether or not innovation ambidexterity played different roles in performance with respect to stages of business life cycles represented by startup and established restaurants. Using data obtaine
