Jan. 2019 – Dec. 2019 Park Hotel Yeongdeungpo, South Korea General Manager
Sept. 2015 – Oct. 2018 BL International Co., Ltd. South Korea Brand Ambassador
Aug. 2008 – Aug. 2015 Grand Hilton Hotel, Seoul, South Korea Executive Assistant Manager (E.A.M)
Sept. 2007 – July 2008 Kabinett Wine Bar, Seoul, South Korea Co-Owner / General Manager.
June 2004 – Mar. 2007 The Seoul Club, South Korea Food & Beverage Director
May 1999 – May 2004 The Westin Chosun Hotel, South Korea F & B Business Development Manager (Feb. 2004 – May 2004) Ninth Gate Restaurant Manager (July 2003 – Jan. 2004) Vecchia e Nuovo Restaurant Manager (May 2003 – July 2003) O’Kim’s Restaurant Manager (May 2002 – Apr. 2003) Delicatessen Manager & Chef (May 1999 – Apr. 2002)
Mar. 1994 – Mar. 1999 Novotel Zurich Airport, Zurich, Switzerland Executive Sous Chef
Sept. 1991 – Feb. 1993 Restaurant Zur Rossweid, Zurich, Switzerland Chef de Partie
Leaving the UK at 18 years old in 1991, I worked as a Chef in Switzerland for 8 years before coming to Korea in 1999. With over 20 years’ experience in Hospitality within South Korea, Seoul I have a full understanding of the Korean culture and trends, using my knowledge of Korean I can communicate in both my mother tongue which is English, German and Korean too. I find most professional staff enjoy communicating with me in English to maintain verbal practice within their work.
I have in my previous positions within 5 Star Hotels, Westin & Hilton been an integral part of pre planning and active renovations, regarding all areas of the Hotel Operations. Using my Strong F&B and Operations experience I can add many important insights in plans and designs that can be easily missed, also with other key members find and discuss the market required and what market share we target before, to make sure the strategy in place is well thought and planned in advance.
I thrive on passing on my knowledge to others and enjoy holding rewarding but fun training sessions for team Members to make sure all standards, goals and strategies are understood by all. I have a ‘Train The Trainer’ certificate and also hold a ‘Black Belt’ in Six Sigma from years ago.
I have always had a strong and friendly character which makes me an easy person to work with and for, Work Unions and Team Members often praise my working ethic. During all positions in the past I have also been the employee responsible for qualifying and passing the Brand International Standards set by the Management, together with the Property Owners we successfully managed to achieve and maintain the high quality of Hygiene, Control and guest Service that the owners and the customers demand.
직위 : 교수
연구실 : W13 807호
연락처 : 042)630-9253
이메일 : firstname.lastname@example.org
Bachelor Degree in Food & Nutrition, Yonsei University, Korea
Master Degree in Foodservice & Restaurant Management, Yonsei University, Korea
Ph.D. in Foodservice & Restaurant Management, Yonsei University, Korea
Ph.D. in Hospitality Management, Iowa State University
Florida State University, College of Business, Dedman School of Hospitality, Research faculty
Florida State University, College of Business, Dedman School of Hospitality, Adjunct professor
Certified Hospitality Educator (CHE), American Hotel & Lodging Association, USA
GS Retail Co., Food Service Business
OURHOME Co., Food Service Business
Jang, Y.J. (2021). The role of customer familiarity in evaluating green servicescape: an investigation in the coffee shop context, International Journal of Contemporary Hospitality Management [SSCI].
Jang, Y.J. (2020). The role of stakeholder engagement in environmental sustainability: A moderation analysis of chain affiliation. Journal of Hospitality and Tourism Research [SSCI].
Jang, Y.J., Zheng, T. (2019). Assessment of the Environmental Sustainability of Restaurants in the U.S.: The effects of restaurant characteristics on environmental sustainability performance. Journal of Foodservice Business Research [SCOPUS],23, 133-148.
Jang, Y.J., Zheng, T. Bosselman, R.H (2017). Top managers’ environmental values, leadership, and stakeholder engagement in promoting environmental sustainability in the restaurant industry. International Journal of Hospitality Management [SSCI], 63, 101-111.
Jang, Y.J. (2016). Environmental Sustainability Management in the Foodservice Industry: Understanding the Antecedents and Consequences, Journal of Foodservice Business Research [SCOPUS], 19(5), 441-453.
Jang, Y.J., Kim, W.G., Lee, H.Y. (2015). Coffee Shop Consumers’ Emotional Attachment and Loyalty to Green Stores: The Moderating Role of Green Consciousness, International Journal of Hospitality Management [SSCI], 44, 146-156.
Jang, Y.J., Cho, S.B., Kim, W.G. (2013). Effect of Restaurant Patron's Regret and Disappointment on Dissatisfaction and Behavioral Intention, Journal of Travel & Tourism Marketing [SSCI], 30(5), 431-444.
Dewald, B., Bruin, B.J., Jang, Y.J. (2013). US Consumer Attitudes towards "Green" Restaurants. An International Journal of Tourism and Hospitality Research [SCOPUS], 25, 2, 171-180.
Jang, Y.J., Kim, W.G., Bonn, M.A. (2011). Generation Y Consumers’ Selection Attributes and Behavioral Intentions Concerning Green Restaurants. International Journal of Hospitality Management [SSCI], 30(4), 803-811.
International Conference presentations
Jang, Y.J., Zheng, T., Bosselman, R. (2015). Environmental Sustainability and Organizational Performance in the Restaurant Industry: The Moderating Role of Senior Managers’ Values and Leadership. World Hospitality & Tourism Forum, June 19-21. Seoul, Korea.
Jang, Y.J., Kim, W.G., Lee, H.Y., Yang, I.S. (2014). The Influence of Green Practices on Consumers’ Emotional Attachment and Loyalty. World Hospitality & Tourism Forum, June 26-28. Seoul, Korea.
Kim, W.G., Jang, Y.J., Lee, H.Y. (2013). Effects of Green Attributes on Coffee Shop Consumers’ Attachment to a Store, Revisit Intention, and Repurchase Intention. TOSOK Conference, July 4-6. Seoul, Korea.
Jang, Y. J. (2011). Indentifying the Criteria of Environmental Program and Evaluating Performances in Quick Service Restaurants : A Content Analysis. International CHRIE Conference, July 27-30, Denver, Colorado, USA.
Kim, W.G., Jang, Y.J., Cho, S.B. (2011). Consumer Negative Emotion, Dissatisfaction, and Behavioral Responses: The Effects of Service Failure Severity. International CHRIE Conference, July 27- 30, Denver, Colorado, USA.
Jang, Y. J., Kim, W. G., Bonn, M. A. (2010). Consumers’ Attitudes and Behavioral Intentions in Green Restaurants: Focused on Food- related Lifestyle Segments of Generation Y. International CHRIE Conference, July 29-Aug. 1, San Juan, Puerto Rico, USA. [BEST PAPER Award]
Environmental Change and Sustainability: Management, Challenges and Research Opportunities. New York: Nova Science Publishers, Inc.
Restaurant Management, Seoul, Korea: Gyomoonsa
Main Research interest
Consumer behavior, Service marketing., Sustainability management, Leadership.
Dr. Hosae LEE
직위 : 학과장
전공 : 창업
연구실 : 시카빌딩(W12) 501-1호
연락처 : 042)630-4710
이메일 : email@example.com
현대 I&C 대표이사
Almulla Business 그룹 대표이사
George Mason 대학 교수
Dubai 대학 교수
미국 Iowa 대학 박사
미국 Iowa 대학 석사
Fairleigh Dickinson 대학 학사
직위 : 교수
전공 : Food and Beverage
연구실 : 시카빌딩(W12) 501-2호
연락처 : 042) 629-6873
이메일 : firstname.lastname@example.org
영국 Holt 호텔 F&B 총괄
인도 Bulbul 호텔 F&B 총괄
인도 Zarim Resort F&B (부)총괄
영국 John Moores 대학 Tourism, Leisure and Hospitality 박사과정
영국 Brighton 대학 Hospitality Management 석사
인도 Calcutta 대학 학사
Miguel Teles de Menezes
직위 : 교수
전공 : Food and Beverage & Hospitality Management
연구실 : 엔디컷빌딩(W19) 213호
연락처 : 042) 630-9174
이메일 : email@example.com
인도네시아 The Koop Roaster & Café 공동 지배인
인도네시아 Di Bon organic coffee farm&processing center 공동 창업자
일본 도쿄 The Strings by InterContinental F&B 관리인
인도네시아 The Strings by InterContinental F&B 관리인
미국 Cornell 대학 Food Service Master
WSET Wine&Spirit Education Trust London Level 2 수료