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The Effect of Departmental Corporation Perceived by Cooks of Deluxe Hotels to Their Performance of Food-items Management, Satisfaction with Purchase Process and Job Satisfaction  

정유경 (세종대학교 조리외식경영학과)
이종길 (타워호텔)
곽동경 (연세대학교 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.20, no.2, 2004 , pp. 196-203 More about this Journal
Abstract
The current study addresses the issue of whether the extent of cooperation between purchase and production departments relied on the food-items management, purchase process and cook's own job satisfaction. A self-administered questionnaire comprised of 61 statements was presented to the anonymous cooks to assess their perception of inter-departmental cooperation. Also, we asked them to evaluate the performance of food-items management, satisfaction with purchase process, i.e. purchase process, food-items, food suppliers, and job satisfaction. Out of 367 responses, 342 (93.2%) were available for analysis. The demographic characteristics of the respondents are presented and six hypotheses were tested using SPSS 11.0 and AMOS 5.0. The structural equation analysis revealed that the departmental cooperation between purchase and production departments, the exogenous variable, was not directly related with the respondents' job satisfaction. However, it was indirectly related with the job satisfaction through the two endogenous variables: -satisfaction with purchase process and performance of food-items management.
Keywords
Department corporation; Purchase process; Food-items management; Job satisfaction;
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