Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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A Study on the Influence of Dietitians' Service Leadership on School Foodservice Employees' Attitudes

학교급식 영양사의 서비스 리더십이 조리종사원의 태도에 미치는 영향

  • Son, Dae-Rae (Nutrition Education Major, Graduate School of Education, Kyungnam University) ;
  • Kim, Hyun-Ah (Dept. of Food & Nutritional Sciences, Kyungnam University)
  • 손대래 (경남대학교 교육대학원 영양교육) ;
  • 김현아 (경남대학교 식품영양학과)
  • Received : 2009.04.27
  • Accepted : 2009.07.03
  • Published : 2009.08.02
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Abstract

The purposes of this study were to examine school foodservice employees' awareness on dietitians' service leadership and to analyze the effects of the service leadership on employee attitudes (leader reliability, value correspondence, and leader satisfaction). Questionnaires were distributed to 208 school foodservice employees from November 2007 to January 2008. The results were as follows. First, in terms of the employees' perception on the dietitians' service leadership, service belief gained the highest score, followed by insight, attitude, and ability: the average score was 3.8 point. Second, the leader reliability and leader satisfaction scores perceived by the employees were over 3.8 point on average but the awareness on the value correspondence was 3.43 point. Third, among the service leadership factors, service belief (p<0.001) and insight (p<0.001) had positive effects on leader reliability. Also, service belief (p<0.01), service ability (p<0.001), and insight (p<0.01) had positive effects on value correspondence. Finally, service belief (p<0.001), service ability (p<0.05), and insight (p<0.001) had positive effects on leader satisfaction. Fourth, a hypothesis test using path analysis revealed that dietitians' service leadership produced positive effects on school foodservice employees' attitudes (leader reliability, value correspondence, and leader satisfaction). In conclusion, the service leadership of dietitians directly contributed to leader satisfaction, value correspondence, and leader reliability in school foodservice employees.

Keywords

References

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