Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Usage Frequency and Importance of Competencies Required to Restaurant Industry Professionals

외식산업 전문인력의 역량 유형별 사용 빈도 및 중요도 인식 분석

  • Choi, Hyun-Joo (Hotel, Restaurant & Institutional Management, Graduate School of Human Environmental Sciences, Yonsei University) ;
  • Yang, Il-Sun (Hotel, Restaurant & Institutional Management, Graduate School of Human Environmental Sciences, Yonsei University) ;
  • Cha, Jin-A (Department of Traditional Food Culture, Jeonju University) ;
  • Shin, Seo-Young (Department of Food & Nutrition, Seoil College)
  • 최현주 (연세대학교 생활환경대학원 호텔 외식 급식경영) ;
  • 양일선 (연세대학교 생활환경대학원 호텔 외식 급식경영) ;
  • 차진아 (전주대학교 문화관광부 전통음식문화) ;
  • 신서영 (서일대학 식품영양과)
  • Published : 2007.04.30
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Abstract

The purpose of this study was to analyze usage frequency and importance of competencies which are required to restaurant industry professionals. For this purpose, opinions of restaurant industry professionals on the competency were surveyed using questionnaires. To develop a questionnaire, a total of 27 competency variables which are required to restaurant industry professionals were drawn through literature review. Questionnaires were distributed to 300 professionals in restaurant industry with different positions using random sampling. Out of 300 questionnaires, 221 questionnaires were used for analysis. Statistical analysis was conducted using SPSS 10.0, including descriptive analysis, ANOVA and t-test. Reliability test and factor analysis were also conducted to evaluate the reliability and validity of the questionnaire. As a result, 'attitude and personality' factor was recognized as the most frequently used and the most important competency factor of restaurant industry professionals. Therefore, the competency such as 'sincerity', 'responsibility', 'sense of honesty', 'positive attitude', 'tolerance and justice', should be more emphasized in restaurant management education. The level of current usage and importance of each competency were different according to age, education level, working experience, position, number of employees, type of restaurant and type of management.

Keywords

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