Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Effect of 6 Sigma Program on Culinary Quality Performance, Work Commitment, and Customer Loyalty in the Culinary Division

호텔, 급식 및 외식업소 조리부서에서의 6시그마 기법이 조리품질성과, 업무몰입 및 고객충성도에 미치는 영향

  • Kim, Hyun-Mook (Department of Food Service Industry, Catholic University of Daegu) ;
  • Yoo, Young-Jin (Department of Food Service Industry, Catholic University of Daegu) ;
  • Ha, Dong-Hyun (Department of Hotel Convention Management, Dongguk University at Gyeongju)
  • 김현묵 (대구가톨릭대학교 식품외식산업학부) ;
  • 유영진 (대구가톨릭대학교 식품외식산업학부) ;
  • 하동현 (동국대학교 호텔.컨벤션경영학과)
  • Published : 2008.12.31
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Abstract

A recurrent theme within the literature on the 6 Sigma program is the study of its effect on organizational performance. Therefore, the aim of this study was to investigate the effect of 6 Sigma on culinary quality performance, work commitment, and customer loyalty in the culinary division of hotels and family restaurants. The samples of this study included the employees of the culinary division of hotels and family restaurants that implemented or were about to implement the 6 Sigma program. A total of 248 questionnaires were analyzed with statistical methods of factor analysis, reliability test, and regression analysis. The findings of this study showed that the 6 Sigma program affected the culinary quality performance and work commitment of culinary division employees. Also, the 6 Sigma program, culinary quality performance and work commitment affected customer loyalty. Furthermore, work commitment affected culinary quality performance. Based on these research findings, it is required that the culinary division of hotels and family restaurants should incorporate the 6 Sigma program. For this purpose, good quality data should be collected with sufficient preparation procedures, and task force team should be made. Moreover, experts in this field should be cultivated, with the training of employees in mind. It is also crucial that the current quality of product and services be measured and that all the employees of the culinary division participate in the implementation of the 6 Sigma program. The intervention and heavy participation of the top management and head of the culinary division is expected for the successful implementation of 6 Sigma program.

Keywords

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