한국조리학회지 (Culinary science and hospitality research)

  • 제23권3호
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  • Pages.89-99
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  • 2017
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  • 2466-0752(pISSN)
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  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
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외식기업 종사원이 인지하는 직장 내 괴롭힘이 대처 방법 및 이직 의도에 미치는 영향

The Effects of Workplace Harassment on Employees' Coping Style and Intention to Leave in the Foodservice Industries

  • 정효선 (경희대학교 조리.서비스경영학과) ;
  • 윤혜현 (경희대학교 조리.서비스경영학과)
  • Jung, Hyo Sun (Dept. of Culinary Arts and Foodservice Management, Kyung Hee University) ;
  • Yoon, Hye Hyun (Dept. of Culinary Arts and Foodservice Management, Kyung Hee University)
  • 투고 : 2017.03.02
  • 심사 : 2017.03.14
  • 발행 : 2017.04.30
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초록

The purpose of this study is to examine the effects of foodservice employees' workplace harassment on their coping styles and intention to leave. Based on total 374 foodservice employees obtained from the empirical research, this study reviewed reliability and fitness of research model and verified total 3 hypotheses. SEM was conducted to test the validity of the proposed model and the hypotheses. The structural model provided an adequate fit to the data, $x^2=1,344.862$ (p<.001), df=420, GFI=.839, IFI=.900, CFI=.900, RMSEA=.076. To examine how employees' workplace harassment affects coping with harassment; workplace harassment had a significant effect on self-doubt (${\beta}=.401$, p<.001), ignored bully doubt (${\beta}=.621$, p<.001), and indirect or passive doubt (${\beta}=.527$, p<.001); whereas problem solving (${\beta}=-.094$, p>.05) did not. Furthermore, employees' workplace harassment (${\beta}=.126$, p<.05) had no significant effect on intention to leave. Employees' coping with harassment had a significant effect on intention to leave; especifically, among employees' coping with harassment elements, problem solving(${\beta}=-.572$; p<.001), self-doubt (${\beta}=.369$, p<.001), indirect or passive (${\beta}=.239$, p<.001), and ignored bully (${\beta}=-.161$, p<.01) had a significant effect on intention to leave. Limitations and future research directions are also discussed.

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