• The Journal of Asian Finance, Economics and Business
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• v.7 no.12
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• pp.345-353
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• 2020

As the Industrial Revolution 4.0 is spreading its wings all over the world and, therefore, also in Vietnam, the logistics industry in Vietnam is facing a severe shortage of human resources in both quantitative and qualitative terms. The role of human resources management (HRM) becomes extremely important. Recruitment is considered the first major function of HRM practices and is the cornerstone of successful in business. In order to improve the recruitment strategy, recruiters need to better understand job pursuit intentions (JPI) of job seekers. Therefore, this study investigates how four dimensions of corporate social responsibility (CSR) affect JPI among employees working in the logistics sector in Vietnam. The secondary data are from previous studies and published newspaper articles. Meanwhile, the primary data are collected from consultation with 10 experts and through five in-depth structured interviews with 30 randomly-selected employees as well as 288 survey questionnaires returned from employees in the logistics companies in Vietnam. The findings show that economic citizenship, legal citizenship and ethical citizenship are positively related to JPI of job seekers, where economic citizenship appears to be the most influential factor. The limitations of the study and an agenda for further research are put forward.

• Journal of the Korean Society for Library and Information Science
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• v.41 no.1
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• pp.165-184
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• 2007

The purpose of this study is to compare the job satisfaction of school library employees with independent variables. and to discern the variables that cause the greatest impact on job satisfaction. The study's 254 questionaries were collected from December 1, 2006 to December 31, 2006 from 327 school library employees. In this study, it is proved that there are differences between the job satisfaction of school library employees and independent variables: gender, the level of school library, length of service. and employment style. Tips for the inherent roles of school library media center were Provided based on inadequacies and other findings revealed through this study.

• The Research Journal of the Costume Culture
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• v.23 no.6
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• pp.1021-1037
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• 2015

This study analyzed the impact of sense of self-efficacy on job satisfaction and organizational commitment among technical designers in order to acquire information needed for human resources management in the field of technical design. The study was implemented through a normative-descriptive survey method using a questionnaire. The sample consisted of 217 technical designers working at vendors and agents located in Seoul. The results revealed that there were significant differences in the sense of self-efficacy levels among technical designers according to age and work experience. Personal self-efficacy had a positive influence on both intrinsic and extrinsic job satisfaction, but also on affective, continuance, and normative organizational commitment. In addition, personal self-efficacy had a greater influence on extrinsic job satisfaction than social self-efficacy. Both personal and social self-efficacy influenced continuance commitment while there was no relationship between social self-efficacy and affective organizational commitment. However, a clear relationship was found between both social and personal self-efficacy and normative organizational commitment. Nevertheless, social self-efficacy had a greater influence on normative organizational commitment than personal self-efficacy. This fact demonstrates the need to exert more effort to promote the sense of personal self-efficacy of technical designers. These results could be used to provide appropriate proposals for human resources management in the field of technical design.

• Korean Journal of Human Ecology
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• v.1 no.2
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• pp.12-22
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• 1998

The purpose of this study was to examine the effects of householder's job status m the family life style. Data was collected from 475 parents in Chonbuk province by using a self administered questionnaire from June 10 to 30, 1998. Frequencies, percentages, and averages were calculated T-test, Pearson's correlation coefficients, and stepwise multiple regression analysis were followed. The results were as follows; 1. The families who suffered householders' job loss were 1/4 of the respondents and over 4/5 of the families felt economic stresses. 1/3 of the respondents had debts and 1/5 had not any savings. Most of the families were in good or normal marriage relationships, experienced economic crises, and had sparing habit. 2. In out-of-job families, couple cohension, couple satisfaction, and total marriage relationships were lower than in-job families. Also, out-of-job families spared more in buying and using clothes and foods, total clothes living and total food living. 3. In out-of-job families, the economic pressures on marriage relationships, clothes living, and food living were stronger than in-job families. 4. Family resources such as savings, ordinary marriage relationships, and sparing habit effected on the marriage relationships, clothes living, and food living in out-of-job families and in-job families. (Korean J Human Ecology 1(2):12∼22. 1998)

• Culinary science and hospitality research
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• v.14 no.4
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• pp.317-328
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• 2008

A food coordinator and a food stylist have become one of the prospective jobs in the food industry. Nonetheless, they have not been definitely classified, even regarded as the same meaning. This study was conducted to investigate the different characteristics and job requirements between food coordinators and food stylists by examining the curricula for food coordinators and food stylists of related departments in 13 colleges. According to the result of this study, the definitions of them in the job category have not been clearly distinguished. It was also showed that the job domain of food coordinators was broader than that of food stylists. Therefore, education curricula related to this field need to be reviewed to cultivate the human resources who fit the job requirements for food coordinators and food stylists respectively.

• Journal of Digital Convergence
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• v.15 no.9
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• pp.519-532
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• 2017

The purpose of this study was to investigate the content of job stress experienced by call center consultants. For that purpose, the investigator interviewed 11 call center consultants one-on-one in D City, conducting qualitative analysis of content of job stress they experienced according to Giorgi's phenomenological analysis procedure. As a result, there were classifications of job characteristics and individual characteristics. They were further classified into 8 categories and 24 subcategories. As for job characteristics, there were "limitations of work performance," "work burden," "inflexible work style," "uncontrolled customers," and "controlled demand." As for individual characteristics, there were "psychological instability," "personality vulnerabilities," and "poor coping resources." The categories of job characteristics and personal characteristics were classified into limit and control levels, respectively. It is found that poor coping resources mediate between job stress and personal characteristics. Based on these results, we discussed not only the existing organizational responses but also the combined interventions that mitigate the psychological stress after the unstable psychological state of the individual.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.1
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• pp.29-39
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• 1995

The purpose of this study was to evaluate job performance of dietitians. The survey also examined differences in job performance of dietitians by institutional classicification, types of task, levels of education and job experience. Data was collected form national samples. Results are summarized as follows. 1. By institutional classification, dietitians working in industry showed lowest score(3.0465${\pm}$.4151), which those working in hospital showed highest score(3.2883${\pm}$.4124) in job performance. 2. By types of task, the score of job performance is in order of hygience management(3.3933${\pm}$.4236), business management(3.3183${\pm}$.5435) and education management(2.3132${\pm}$.7551). 3. By educational level, dietitians who graduated universities scored higher than who graduated junior colleges in general. Specifically, the former had high scores in business management(3.4796${\pm}$.4692) and hygiene management, while the latter had high scores in hygiene management(3.3615${\pm}$.440) and business management, as in order. 4. By job experience, job performance increases after-3 year-experience and peaks in over-10 year-experience. 5. For reasons of negligence in specified taskes, 109 of respondents(22.7%) answered "don't know how to perform" and 108 of them(22.5%) answered "lack of human resources." Also, the lower in job experience the more answered "don't know how to perform" as a reason of negligence a their task(34.5% of below-2 year-experience and 24.2% of junior colleges answered to this reason).

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.26-35
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• 2018

This study conducted an empirical analysis of the effects of job characteristics on work-family conflict relation and quality of life, as well as moderating effects in accordance with operation type, by targeting 245 dietitian/cooks working for contract foodservice companies. The results of this study are as follows. First, the autonomy and feedback had negative (-) effects on work-family conflict while functional diversity had positive (+) effects on work-family conflict. Job identity and job importance had no relation with work-family conflict. Second, work-family conflict had negative (-) effects on job satisfaction, work-family relation, job support, general happiness, and job environment while having positive (+) effects on job stress. Third, in all paths except for the path with effects of work-family conflict on job stress, there were no differences between the group of shops operating 365 days and the group of shops operating 5 days a week. It would be helpful to the effective operation of human resources by emphasizing the necessity of differentiated management for companies with shops operating 365 days and shops operating 5 days a week, as well as managing employees' job characteristic factors, work-family conflict, and even quality of life.

• Korean Journal of Community Nutrition
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• v.23 no.1
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• pp.28-37
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• 2018

Objectives: This study was conducted to identify differences in job stress, satisfaction and commitment of cooking employees working in hotel kitchens with and without HACCP systems. Methods: Culinary employees of 12 five-star hotels were surveyed and 504 valid data were used for SPSS analysis. Sub factors of working environment factors (job stress, job satisfaction, and job commitment) were examined for analysis. Results: The results showed that hotels that implemented the HACCP system had significantly higher values for the five sub factors of employee job stress (job demand, relationship conflict, organizational system, lack of job autonomy, and job instability; p<0.001). For the sub factors of job satisfaction (internal and external satisfaction) statistic showed a statistically significant value in hotels that did not implement the HACCP system (p<0.001). Job attachment and job importance, which are sub factors of job commitment, showed no difference in relation to the implementation of HACCP system, and job responsibility showed a higher p-value in hotels that did not implement HACCP (p<0.05). Conclusions: The results of the study indicate that culinary employees working at venues with HACCP systems have more job related stress, lower job satisfaction and partially less job commitment. Based on this outcome, venues that have already implemented or are planning to implement HACCP systems should consider the implications regarding their management of employees. Managerial policies that enhance autonomy, job stability, achievement, self-development, promotion, and compensation should also be implemented. Finally, meticulous attention and high investments into the work environment and human resources are necessary.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.97-110
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• 2012

The purposes of this study were to examine the levels of job stress and job burnout perceived by nutrition teachers and dietitians in school foodservice in Gyeongsangnam province and to analyze job stress factors affecting job burnout. A total of 270 questionnaires were distributed from December 10 to 29, 2010 and 252 were returned (response rate : 93.3%). A total of 245 were used in the final analysis (usage rate : 90.7%), excluding seven improper questionnaires. The results of this study were as follows : 100% of the respondents were women, and their mean age was 38. 60% were nutrition teachers and 40% were dietitians. The level of job stress and job burnout of the respondents were 2.89 points (on a 5-point Likert scale) and 3.70 (on a 7-point Likert scale), respectively. In regard to job stress factors, job demand (3.97) recorded the highest scores, followed by organizational system (2.99), lack of reward (2.85), interpersonal conflict (2.69), job insecurity (2.63), organizational climate (2.63), and insufficient job control (2.45) in that order. Exhaustion burnout (4.60) recorded the highest points among job burnout factors, followed by cynicism (3.46), and professional efficacy (3.04) in that order. Job stress factors affecting job burnout were organizational system (p<.001), job insecurity (p<.001), lack of reward (p<.001), and organizational climate (p<.01). In conclusion, it is necessary to provide human resources management strategies to lower job demand and workload in order to reduce job stress and job burnout for dietitians and nutrition teachers in school foodservice.