조리사 인성형성에 미친 주방환경에 관한 연구 - 서울 시내 특1급 호텔 조리사를 중심으로 -

The Study of Personality Changes about Cooks that Would Possibly Result from Kitchen Environment

The purpose of this study was to examine the personality change of rooks that would possibly result from kitchen environment. It's basically meant to determine the relationship of environment to personality, by investigating how cooks felt about their own personality before and after working as a cook and conducting a self-diagnostic personality test based on theories on kitchen environment and personality. The subjects in this study were the cooks who served af top-rated hotels in Seoul, and the survey was carried out from April 8 through 12, 2002. The collected data were encoded and analyzed with SPSS 10.0 program. To identify the characteristics of the subjects, frequency analysis was implemented, and reliability analysis, T-test and ANOVA were employee. To verify the reliability of the questionnaire items, Cronbach's Alpha that represented internal consistency was calculated, and factor analysis was fulfilled to minimize related variables about cuisine environment and eliminate irrelevant ones. The findings of this study were as below: Out of total 27 cuisine environment variables, 22 ones boiled down to six factors. Factor 1 was conflicts, and factor 2 was job performance. Factor 3 was work, and factor 4 was environment. Factor 5 was facilities, and factor 6 was social. To make better cuisine environment each and every part of kitchen environment that affects cook personality should be improved, and further, what causes employee turnover should be eliminated. In the future, there is a need for broader research effort that could cover more extensive region and a wider variety of subjects other than cooks at the top-rated hotels.