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http://dx.doi.org/10.20878/cshr.2017.23.2.017

A Research about Quality of Work-Life, Affective Organizational Commitment and Turnover Intention of Y Generational Chef  

Sim, Soon-Chul (School of Hotel & Tourism Management, Sejong Cyber University)
Choi, Hyun-Jung (School of Tourism, Baekseok University)
Publication Information
Culinary science and hospitality research / v.23, no.2, 2017 , pp. 169-180 More about this Journal
Abstract
The current study aims to demonstrate the causal relationships of quality of work life (QWL), affective organizational commitment, and turnover intention among Y-Generational chefs in South Korea. In order to achieve the study purpose, the data were collected from 207 chefs working in hotel restaurants, independent restaurants, and franchised restaurants. To analyze the data, frequency analysis, exploratory factor analysis, reliability analysis, regression analysis, and PROCESS Macro analysis were undertaken using SPSS 18.0. The results indicated that quality of work life consisted of two factors named as personal quality and social quality. Both factors of quality of work life had significantly positive effect on affective organizational commitment. However, in case of the relation between quality of work life and turnover intention, only personal quality had a significant negative effect on turnover intention while the effect of social quality on turnover intention was not significant. Furthermore, affective organizational commitment negatively affected turnover intention, and affective organizational commitment was determined as significant mediators between quality of work life and turnover intention. Implications of the empirical results and limitations of the study are also discussed.
Keywords
quality of work-life; affective organizational commitment; turnover intention; Y generation; chef;
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