Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Understanding Relationship among Emotional Intelligence, Job Attitude, and Organizational Performance in Kitchen Staff

급식업체 조리종사자의 감성지능과 개인의 직무태도, 조직성과와의 관계분석

  • Kim, Hyun-Ah (Department of Food and Nutrition, Kyungnam University) ;
  • Jung, Hyun-Young (Department of Food and Nutrition, Mokpo National University)
  • 김현아 (경남대학교 식품영양학과) ;
  • 정현영 (목포대학교 식품영양학과)
  • Received : 2011.04.05
  • Accepted : 2011.08.06
  • Published : 2012.08.31
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Abstract

The objective of this study was analyze the relationship among emotional intelligence, job attitude (job satisfaction, organizational commitment, turnover intention), and organizational performance in kitchen staff. A survey collected data from foodservice employees (N=611). Statistical analyses were completed using SPSS Win (17.0) for descriptive analysis, reliability analysis, factor analysis, t-test, correlation analysis, and AMOS (7.0) for confirmatory factor analysis and structural equation modeling. The main results of this study were as follows. The four EI (Emotional Intelligence) dimensions significantly correlated with age. The mean of the job satisfaction score was 3.24. The organizational commitment score was 3.54. The organizational commitment score was higher for 'loyalty' factor than for 'sense of belongs' factor. The mean of organizational performance score was 3.61. The four EI(Emotional Intelligence) factors were significantly correlated with job satisfaction (organizational commitment, organizational performance, and turnover intension). Structural equation modeling found that emotional intelligence had positive effects on job satisfaction, organizational commitment, and organizational performance, whereas job satisfaction and organizational performance had positive effects on organizational performance. Therefore, this study found that emotional intelligence had direct and indirect effects on organizational performance.

Keywords

References

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