• The Journal of Asian Finance, Economics and Business
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• v.7 no.12
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• pp.515-521
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• 2020

Work motivation is critical for ensuring sustainability of any business firm. Motivated personnel essentially helps an organization achieve its organizational goal and objective. Hence, it has become an essential duty for business managers and management committees to identify the motivating factors that would strongly affect their employees. The purpose of the current research is to identify which are the factors that motivate service employees most at their workplace in Bangladesh. The study has used survey questionnaires to collect data from service employees. Convenience sampling is used for data collection. A total of 240 questionnaires were distributed and 183 completed questionnaires were returned (response rate: 77%). The study used purposeful motivating factors, which are ranked (from 1 to 10) by the service employees according to the significance of the factors. Mean value is applied to determine the most crucial motivating factor, where the factor with lowest mean value is considered as the highest significant motivating factor. Results reveal that job certainty, career growth and advancement opportunity, and quality working environment have been the most crucial and influential motivating factors for the service employees. The study adequately underlines the necessity of motivational factors and provides some guidelines to keep employees motivated.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.110-117
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• 2017

This study intended to examine transitive relation among customer incivility perceived by deluxe hotel frontline employees, burnout, and deviant workplace behaviors and clarify the moderating effect of employees' stress. A total of 230 employees working in deluxe hotels in Seoul, the capital of Korea, in 2017 comprised the sample in this study. The hypothesized relationships in the model were tested simultaneously by using structural equation modelling (SEM). As results, customer incivility perceived by deluxe hotel frontline employees had significant (p<.001) positive influence on their burnout(${\beta}=.38$, t-value=4.93). Employees' burnout positively influenced their deviant workplace behaviors (${\beta}=.56$, t-value=7.22). In addition, customer incivility was found to positively affect employees' deviant workplace behaviors(${\beta}=.26$, t-value=3.90), and therefore, the moderating role of stress level was not verified. The findings of this study suggested that deluxe hotels are supposed to enhance their frontline service by providing orientation for customers through promotion materials. Limitations and future research directions of this study were also well established and discussed.

• Knowledge Management Research
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• v.15 no.4
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• pp.105-126
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• 2014

Knowledge integration is becoming a primary function of improving organizational capabilities and performance in today's convergence paradigm. The knowledge integration capability of employees has increasingly been regarded as a critical source for developing new products and services. This study investigates the influential factors of employees' knowledge integration capability and its effects. A theoretical research model was developed based on the socio-technical perspective and information processing theory. The model includes teamwork quality, expertise, IT support, and knowledge complexity as the primary influential factors of employees' knowledge integration capability. A large-scale survey was conducted for gathering data (a total of 316 samples from 141 organizations) to test the proposed model. The test results of the hypotheses show that expertise and knowledge complexity are the significant influential factors of employees' knowledge integration capability, and also the capability has a positive effect on the knowledge creation performance of employees. Our findings contribute to the development of initiatives for promoting employees' knowledge integration capability, especially in knowledge intensive organizations focusing on convergence products and services.

• Knowledge Management Research
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• v.16 no.2
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• pp.249-278
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• 2015

Employees' knowledge integration capabilities and innovative behavior are still of crucial importance in the effective knowledge management. Recently researchers and practitioners are interested in both the potential benefits of unlearning and the negative aspects of learning inertia. The purpose of this study is to examine the relationships among learning inertia, unlearning, knowledge integration capabilities(knowledge exploitation and knowledge exploration) and innovative behavior. The results of analysis show that learning inertia is employees' psychological obstacle factor affecting knowledge integration capabilities and unlearning, that unlearning of employees is a key factor affecting knowledge integration capabilities, and that knowledge integration capabilities are driving forces leading to innovative behaviors of employees. For theoretical and practical implications, the research presents the grounds for arguments that knowledge integration capabilities are employees' dynamic capabilities from the knowledge management perspective, that unlearning is a driving force of employees' positive behaviors, and that organizations trying to perform the dynamic knowledge management need to identify the causes of employees' psychological resistance to learning. Limitations arisen in the course of the research and suggestions for future research directions are also discussed.

• Knowledge Management Research
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• v.14 no.4
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• pp.47-74
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• 2013

Many organizations require employee's innovative behaviors, since one way for organizations to become more innovative is to capitalize on their employees' ability to innovate. However, employee's frequent conflict not only causes serious damage to organizations, but also blocks the authentic attitude of knowledge creation and has a negative impact on the innovative behaviors of employees. The purpose of this study is to examine the relationships among employee's task conflict and relationship conflict, employee's authentic attitude of knowledges creation, and innovative behaviors of employees in organizations. The result of analysis shows that the influence of task conflict on innovative behaviors is significant. And the influence of task conflict and relationship conflict on employees' authentic attitude of knowledge creation is significant. And the influence of employees' authentic attitude of knowledge creation on innovative behaviors is positively significant. Thus, the study provides researchers and practitioners with a matter of primary interest in knowledge creation as a driving force leading to innovative behaviors of employees, in which the authentic attitude of employees turns out to be an important psychological factor.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.357-367
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• 2008

The purpose of this study is to identify the job satisfaction and organization commitment of employees according to the school food service environments. The questionnaire to measure was completed by 150 employees in the Seoul and Gyeonggi area. The demographic data showed that 48.7% of respondents were in their fifties and most of them were females(96.6%). They were employed in the middle and high schools. The results were as follows : Frist, factors that influenced job satisfaction were student preference and rule-observance. Second, the importance of school food service environments didn't influence the compensation factor for job satisfaction. Third, factors that influenced job satisfaction among school food service environments were kindliness and the management of employees and rule-observance. Rule-observance showed the highest satisfaction scores among the rest of them. Forth, it was concluded that the management of employees, food quality and student preference influenced the organization commitment of food service employees. The research results show that rule-observance of food service environments and the importance of managing employees have influence on co-worker relations, job and organization commitment.

• Journal of the Korean Dietetic Association
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• v.15 no.3
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• pp.298-310
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• 2009

The purposes of this study were to examine school foodservice employees' awareness on dietitians' service leadership and to analyze the effects of the service leadership on employee attitudes (leader reliability, value correspondence, and leader satisfaction). Questionnaires were distributed to 208 school foodservice employees from November 2007 to January 2008. The results were as follows. First, in terms of the employees' perception on the dietitians' service leadership, service belief gained the highest score, followed by insight, attitude, and ability: the average score was 3.8 point. Second, the leader reliability and leader satisfaction scores perceived by the employees were over 3.8 point on average but the awareness on the value correspondence was 3.43 point. Third, among the service leadership factors, service belief (p<0.001) and insight (p<0.001) had positive effects on leader reliability. Also, service belief (p<0.01), service ability (p<0.001), and insight (p<0.01) had positive effects on value correspondence. Finally, service belief (p<0.001), service ability (p<0.05), and insight (p<0.001) had positive effects on leader satisfaction. Fourth, a hypothesis test using path analysis revealed that dietitians' service leadership produced positive effects on school foodservice employees' attitudes (leader reliability, value correspondence, and leader satisfaction). In conclusion, the service leadership of dietitians directly contributed to leader satisfaction, value correspondence, and leader reliability in school foodservice employees.

• Korean Journal of Community Nutrition
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• v.9 no.5
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• pp.597-605
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• 2004

The purpose of the study was to investigate relationships among food safety training, knowledge, and practices of school food service employees. A questionnaire that identified employees' food safety training experience, knowledge, and practices was developed based on a review of literature. A total of 341 Korean school food service employees participated in the survey; the final usable responses were 293 (a response rate: 86%). Statistical analyses were conducted using SPSS for Windows (version 10). Most of the respondents (> 86%) took training sessions on 'proper hand washing' and 'proper food storage temperatures', whereas less than 60% had training on 'monitoring procedures and corrective actions at critical control points'. The mean score of their food safety knowledge was 8.02 out of 11. The majority of the employees knew correctly 'potentially hazardous foods (93.2%)' and 'diseases and symptoms with which they are excluded from working (87.0%)'; less than 50% chose a correct answer for 'sanitizing food contact surfaces.' A chi-square analysis revealed that the employees' actual knowledge did not differ significantly by whether they had food safety training (at the level of a =0.01), except one topic 'diseases and symptoms with which they are excluded from working.' Their self-reported practice scores were rated as 2.98 - 3.39 based on a 5-point Likert-type scale (1-not at all, 5-always). Employees' food safety training should be conducted continuously and repetitively to improve the effectiveness of the training.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.151-163
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• 2007

The purpose of this study is to find out the influence of wage satisfaction and personnel management policy on hotel employees 'organizational commitment and job satisfaction in Korean hotels. In the standpoint of management, almost all hotels seek to meet their employees' satisfaction whether they try to or not. The survey was performed on hotel employees in Seoul and 231 sheets are returned out of 300 sheets. This study use SPSS for WIN 12.0 and AMOS 4.0 to analyze the hypotheses. There are several prerequisites for employees' job satisfaction according to researches and theories. The main factors for employees' job satis-faction are drawn by the prior researches on wage satisfaction and personnel management policy. Then job satisfaction and organizational commitment are extracted to study how the two factors are affected. As a result, the satisfaction with wages affects job satisfaction not significantly. Followed by the results, the effects of the organizational commitment on the job satisfaction and the job satisfaction on personnel management policy were shown significantly. Based on the results, this study will give a suggestion that to get the organizational commitment from employees through job satisfaction, hotels should apply fair personnel management policy to their employees.

• Journal of the Korean Society of Safety
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• v.20 no.3 s.71
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• pp.197-201
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• 2005

The purpose of this study is to investigate the work ability of employees using the work ability index(WAI) and to confirm factors affecting the work ability of employees in the Korean machinery industry. In this study, correlations between the WAI score and variables affecting the work ability of employees(age, the class of the employee's position the character of the work and the type of the work) were analysed by the correlation analysis. The study population was consisted of employees from Korean machinery industry(n=446) and the WAI questionnaire was more or less modified considering actual circumstances in Korean. The WAI score of entire employees was slightly high (WAI score=42, Level=Good) and the WAI score of employees under 29 years of age was slightly higher than that of employees over 30 years of no. As a result of one-way ANOVA and correlation analysis, the character of the work and the type of the work were variables affecting the WAI score and the WAI score of physical/mental workers was higher than that of physical workers.