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Moderating Effect of Education-Hours on the Relationship between Knowledge of Country-of-Origin Labeling and Performance in Hotel Culinary Staff  

Kwon, Ki-Wan (Dept. of Hotel Culinary Art, Seoyeong University)
Chong, Yu-Kyeong (College of Hospitality and Tourism, Sejong University)
Publication Information
Culinary science and hospitality research / v.22, no.4, 2016 , pp. 37-50 More about this Journal
Abstract
This study aims to examine the effect that the degree of knowledge about country-of-origin labeling on country-of-origin labeling work performance, which is a culinary staff task. This study is also intended to analyze differences in knowledge depending on hours of origin labeling education, and the moderating effect of education hours in the relationship between knowledge and performance. This study targeted culinary staff members working in ten five-star hotels in Seoul. A total of 205 self-administered questionnaires were distributed from November 14th to 27th, 2014, and 240 questionnaires(98.4%) were used for analysis after the exclusion of 4 with unreliable responses. Based on the data collected, frequency analysis, reliability test, exploratory factor analysis, simple regression analysis, t-test and moderating regression analysis were conducted using SPSS 18.0 program. The study findings are as follows. Culinary staff knowledge of origin labeling had a significantly positive effect on job performance and the degree of knowledge was higher in the group that attended one to two-hour periods of education. This suggests a differences in knowledge depending on the hours of education, which then had a moderating effect on the relationship between knowledge and performance. In conclusion, in order to improve knowledge of country-of-origin labeling and the level of performance, there is a need to increase education hours and enable culinary staff memebers to learn more knowledge and apply it to actual tasks. Based on these results, the limitation of the study and the direction of future research were also discussed.
Keywords
country-of-origin labeling; hotel; culinary staff; knowledge; performance;
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Times Cited By KSCI : 7  (Citation Analysis)
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