Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on the Recognition on Ethics Management of Employees in the Foodservice Industry

외식산업의 윤리경영에 대한 종사원의 인식 연구

  • Jung, Hyo-Sun (Dept. Culinary Science and Arts, Kyung Hee University) ;
  • Yoon, Hye-Hyun (Dept. Culinary Science and Arts, Kyung Hee University)
  • 정효선 (경희대학교 조리과학과) ;
  • 윤혜현 (경희대학교 조리과학과)
  • Published : 2007.02.28
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Abstract

The objective of this study was to analyze the actual situation of ethics management in foodservice industry and its employees’ recognition on corporate ethics management. Self-administrated questionnaires were completed by 342 employees, and the data were analyzed by frequency, chi-square, t-test, and one-way ANOVA. The results showed that the employees consider the corporate ethics management to be very important and it has been much more improved in foodservice industry. However, they are still skeptical about the continuous and consistent practice of ethics management. In addition, the survey revealed that the ethics management was regarded to be critically important to improve the value and the culture of the corporation. It also showed that the recognition of the improvement of ethics management in foodservice industry has been affected by the work environment of the whole society too. The result concluded that the taking the initiative by CEO is the most important factor for introducing the ethics management, while the propagation of ethics management requires the volition of the employees inside the corporation.

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