Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The relationship between job satisfaction and intention to quit of employees in F＆B department of hotels by job type

직무 유형에 따른 특급호텔 조리ㆍ식음료 종사원의 직무만족도가 이직의사 견해에 미치는 영향 분석

  • 양일선 (연세대학교 식품영양학과) ;
  • 명미선 (서울힐튼호텔) ;
  • 이소정 (연세대학교 식품영양과학연구소) ;
  • 이해영 (상지대학교 이공과대학 식품영양학과)
  • Published : 2004.04.01
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Abstract

This study was designed firstly to measure the job satisfaction levels of F＆B (Food ＆ Beverage) personnel in hotels by using JDI (Job Descriptive Index) and secondly to identify the effects of job satisfaction on intention to quit by job type. Of 498 respondents, there were 245 employees in the back of the house (eBOH) and 253 in the front of the house (eFOH). From an analysis on job satisfaction, total JDI, score was 136.57${\pm}$11.48 out of a maximum 210 and the payroll (14.79 out of 21, 70.4%) facet of JDI was the highest job satisfaction followed by co-workers (36.07 out of 54, 66.8%), supervision (35.37 out of 54, 65.5%), promotion (17.45 out of 27, 64.6%) and work itself (32.86 out of 54, 60.8%). In comparison between the job satisfaction of eBOH and eFOH, eFOH perceived significantly higher than eBOH for job itself (p＜.001) and total job satisfaction (p＜.01). No facets of JDI were significant by job level, but work itself (p＜.05), payroll (p＜.05), supervision (p＜.01) and promotion (p＜.05) were significant by work section in eFOH,. In addition, no facets except work itself were significant by either job level or work section in eFOH. Finally, among job satisfaction facets, payroll had a negative effect on intention to quit whereas supervision had a positive effect on it in eBOH. On the other, work itself affected intention to quit positively but promotion affected it negatively. The findings confirmed the necessity for internal marketing focusing on the lower level of job satisfaction facets and indicated that such a focus would improve organizational effectiveness.

Keywords

References

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