• Title/Summary/Keyword: foodservice industry employees

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The Effects of Employees' Emotional Intelligence upon Organizational Citizenship Behavior and Job Performance in the Foodservice Industry (외식업체 직원의 감성지능이 조직시민행동과 직무성과에 미치는 영향에 관한 연구)

  • Jung, Hyo-Sun;Park, Jong-Rang;Yoon, Hye-Hyun
    • Culinary science and hospitality research
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    • v.16 no.5
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    • pp.134-148
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    • 2010
  • The purposes of this study is to understand the influence of the employees' emotional intelligence in the foodservice industry on organizational citizenship behavior and job performance and to empirically analyze whether organizational citizenship behavior plays a mediating role between both the relations of the employees' emotional intelligence and job performance. Based on total 421 samples obtained from an empirical research, this study reviews the reliability and fitness of the research model and verifies a total of 3 hypotheses using the Amos program. The SEM results show that others' emotion appraisal, emotion use, self-emotion appraisal and emotion regulation among employees' emotional intelligence have a significantly positive effect on organizational citizenship behavior. Also, employees' organizational citizenship behavior have a significantly positive effect on job performance. In addition, the effect of the employees' emotional intelligence in the foodservice industry upon job performance find to be partially mediated by the organizational citizenship behavior.

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A Study on Foodservice Industry Employee′s Job Satisfacrion Level (패밀리 레스토랑 종사원의 직무 만족도에 관한 연구 -서울시내 패밀리 레스토랑을 중심으로-)

  • 최태호
    • Culinary science and hospitality research
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    • v.7 no.2
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    • pp.99-121
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    • 2001
  • To develop and improve as the finest foodservice industry, it has to secure the best team organized by the most satisfied employees. It is very important for foodservice industry to have the organization efficiency and study all kinds of factors to be influenced by several conditions. This study was focused on some matters to achieve the foodservice industry's business goal as well as to satisfy the employees. 1, the writer, set up four hypotheses for the examination. First, there will be not an interrelation between the employee's satisfaction and sex, age, marriage, educational background, and eager level. Second, there will be not an intreation between the employee's satisfaction and work period, position, department and major. This study could get some result from the analysis suggested by the above hypotheses. The following are the further explanation including some outstanding feature from the analysis based on the human resource: first for the category about the level of job satisfaction evaluated by the census, foodservice industry employee's job satisfaction depends upon the atmosphere in which employes could enjoy their work. Even the promotion chance can be made in the environment of creative and active working condition. Finally, the promotion chance can be realize not through the employee's attitude assuming the motivation factor to be difference from hygiene factor, but through keeping their work carried out in various activity.

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The Effect of Service Quality and Subsequent Response on Job Satisfaction of the Employee within the Food Service Industry (외식업 종사원의 서비스 품질 지각과 긍정적 감정 반응이 직무 만족에 미치는 영향)

  • Hong, Jong-Sook;Lee, Jae-Il;Chun, Ji-Young
    • Journal of the East Asian Society of Dietary Life
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    • v.18 no.5
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    • pp.841-848
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    • 2008
  • This study attempted to find more efficient ways of managing human resources through the effect of service quality and affect response on job satisfaction of the employee in the food service industry. Quality of service to the customer has an effect on the response of the employee. Therefore providing a high quality of service quality to. the customer is an important factor that contributes to a positive work environment for employees in the food service industry. For this study, research data was collected from employees of various restaurants. Among a total of 170 collected questionnaires, 20 incomplete samples were eliminated and consequently a final 150 completed questionnaires were provided. The SPSS/win 12.0 was used for statistical analysis: frequency analysis, factor analysis, reliability analysis and regression analysis. It is recommended that the food service industry should provide a positive work atmosphere which is satisfactory to the employee based on the needs of the employee. This study indicated that the quality of service quality affected the response and job satisfaction of employees in the food service industry.

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A Study on the Relationship between Servant Leadership and Co-worker Trust, Cooperation in the Foodservice Industry (외식업체 조리사들의 서번트 리더십과 동료신뢰 및 협력간의 관계)

  • Goo, Jung Dae
    • Journal of Agricultural Extension & Community Development
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    • v.21 no.2
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    • pp.57-80
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    • 2014
  • The fact that cooperation is an essential factor for foodservice industry success has been discovered by many business leaders. Success in entrepreneurial businesses depends upon cooperation. However, there has been a lack of studies done about cooperation in the service industry, particularly levels of cooperation among foodservice employees in an organization. This study is designed to understand the antecedents, servant leadership and trust in co-workers that have a resulting influence on cooperation among foodservice employees. To achieve the study objective, 191 valid questionnaires were statistically analyzed, using frequency analysis, factor, reliability analysis and multiple regression analysis. The following is a summary of my verified analysis. First, servant leadership have a positive influence on trust in co-workers. Second, trust in co-workers has a positive influence on cooperation among foodservice employees positively.

The Effects of Employees' Social Intelligence and Positive Psychology Capital in Foodservice Industry on Job Satisfaction (외식 종사원의 사회지능과 긍정심리자본이 직무만족도에 미치는 영향에 관한 연구)

  • Jung, Hyo Sun;Yoon, Hye Hyun
    • Journal of the Korean Society of Food Culture
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    • v.29 no.1
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    • pp.18-25
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    • 2014
  • The purposes of this study were to understand the influence of social intelligence and positive psychology capital in foodservice employees on job satisfaction and to analyze whether employees' positive psychology capital plays a moderating role between social intelligence and job satisfaction. Based on total 316 samples obtained from empirical research, this study reviewed the reliability and verified a total of 2 hypotheses and 1 proposition using the SPSS program. The results showed that social awareness (${\beta}$=0.546) and social skill (${\beta}$=0.152) in foodservice employees, were indicated to have positive (+) influence upon job satisfaction. And, employees' positive psychology capital (${\beta}$=0.307) had a significant positive (+) effect on the job satisfaction. However, the effect of the employees' social intelligence upon job satisfaction was not found to be moderated by positive psychology capital. Limitations and future research directions are also discussed.

A Study on the Relationships among Personality, LMX(Leader-Member Exchange) and Innovative Behavior of Foodservice Employees' (외식서비스종사원의 성격특성, LMX, 혁신행동 간의 영향관계 연구)

  • Kim, Young Hun
    • Culinary science and hospitality research
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    • v.21 no.4
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    • pp.175-191
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    • 2015
  • The purpose of this study is to investigate the relationships among personality, LMX(leader-member exchange), and innovative behavior of the employees engaged in the foodservice business. In order to achieve the purpose of this study, a literature review was first carried out concerning personality, LMX, and innovative behavior of employees. The questionnaire survey was conducted on foodservice employees working at a hotel buffet restaurant and an independent buffet restaurant in the Busan area. The survey period was from Oct. 1, 2014 to Oct. 15, 2014, and 236 cases were used for analysis. The results are as follows. Foodservice employees who are agreeable and extroverted are likely to develop innovative ideas in the course of their job duties. In addition, foodservice employees who are agreeable, extroverted and conscientious are likely to practice innovative ideas. LMX, especially the contributable relationship between leader and employee, has a positive effect on the development of innovative ideas, and the contributable, respectable, and loyal relationship between leader and employee has a positive effect on the practice of innovative ideas in the foodservice industry.

The Effect of an Internal Marketing Strategy on the Causes of Conflicts in the Foodservice Industry (외식업체 내부 마케팅 전략이 갈등 원인에 미치는 영향)

  • Lee, Jin-Ha
    • Culinary science and hospitality research
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    • v.16 no.3
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    • pp.161-173
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    • 2010
  • The foodservice industry should be customer-oriented and service-oriented because production and consumption occur simultaneously and sales depend on customers' participation in the foodservice industry. In this respect, it is faced with maintaining minimum human resources with efficient management systems and policies which employees can offer quality services. This study, therefore, aims to find out how internal marketing strategies affect conflict perception. The result of the study is as follows. Communication, service training, employee benefits and a reward system are generally important in the internal marketing. In particular, it is considered that employee benefits and a reward system based on finance are more important to employees than any other factor. Accordingly, companies should consider facilities offered to the employees, vacation and employee benefits. Also, it is shown that communication-obstacles take high proportion in the cause of conflicts and employee benefits in the internal marketing. This study showed the possibility of internal marketing used as a management method of human resources and a solution for resolving conflicts.

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The Influence of Service Quality of Company Employees on Satisfaction of Customers (기업체 종사원의 급식 서비스 품질 요인이 이용 고객 만족도에 미치는 영향 - 부산, 울산, 경남 기업체 중심으로 -)

  • Kim, Seog-Jun;Cho, Yong-Bum
    • Culinary science and hospitality research
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    • v.13 no.4
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    • pp.164-177
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    • 2007
  • The purpose of this study is to explore the relationship between the service of employees in the foodservice industry and their customers' satisfaction. The study surveyed 310 subjects who are the employees of companies in Busan, Ulsan, City and Gyeongsangnam-do and processed the result using SPSS for Win V. 12. 0. For statistical analysis, Frequency, Factor Analysis and Regression were put into operation. As a result of Factor Analysis on the quality of company food-service, six factors have been extracted. The result of the Factor Analysis of satisfaction revealed one factor. In conclusion, this study shows that the quality of foodservice - food, convenience, menu, kindness, hygiene/cleanliness, facilities - had a positive effect on users' satisfaction. It is expected that the results will provide a base for marketing strategies to be used by the managers and marketers in foodservice companies.

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A Canonical Correlation between Employee's Business Ethics Awareness and the Business Ethics Practice in Foodservice Industry (기업윤리의 인식수준과 실천수준 사이의 관계 연구;외식산업체 종사원을 중심으로)

  • Jung, Hyo-Sun;Yoon, Hye-Hyun
    • Journal of the Korean Society of Food Culture
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    • v.23 no.2
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    • pp.163-171
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    • 2008
  • The purpose of this study was to measure employee ‘awareness’ and ‘practice’ of business ethics in the foodservice industry, and to determine possible correlations between these two variables. Self administrated questionnaires were completed by 1003 employees and data were analysed to ascertain frequency, factor, reliability, correlation and canonical correlation. Two factors were obtained from factor analysis of business ethics(BE) awareness; “Organizational awareness”, and “Individual awareness”. Similarly, two factors were also obtained for business ethics practice; “Systematic practice”, and “Compensatory practice”. Canonical correlation analysis produced two significant functions. For canonical function 1, it was found that organizational awareness of BE was positively correlated with systematic practice. For canonical function 2, it was found that individual awareness of BE was negatively correlated with the compensatory practices of BE. The findings of this study demonstrate that higher organizational awareness of business ethics in the foodservice industry led to higher systematic practices of BE, while higher individual awareness of BE led to lower compensatory practices of BE. In conclusion, higher organizational awareness of BE places a higher priority on building an external system from an institutional perspective, while higher employees awareness of BE leads to higher expectation from the company, resulting in relatively low compensatory practices.

HACCP Performance of Employees in School Foodservice Operations and the Related Variables

  • Kim, Mi-Kyeong;Park, Jyung-Rewng;Cha, Myeong-Hwa
    • Preventive Nutrition and Food Science
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    • v.10 no.4
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    • pp.357-363
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    • 2005
  • The purpose of this study was to assess current food-handling practices of employees in school food service settings, as well as their knowledge levels, and identify relationships between knowledge, practices, and influencing variables. The survey was conducted for dietitians and employees in the school foodservice industry in Gyeongsangbuk-do province. A total of 270 and 570 questionnaires for dietitians and employees, respectively, were distributed by mail. Response rates were $62\%$ (N=171) and $66\%$ (N=376) from dietitians and employees, respectively. Data was analyzed using SPSS Windows (version 10.0). Descriptive statistics were used to summarize data. Pearson correlations were applied to test for relationships between knowledge and practice of HACCP principles. Stepwise regression analysis was performed to examine the influence of knowledge, current education guidelines, demographic information (working experience, academic background, and certification for food and cooking), and school characteristics (food production system, service style, and number of meals). School foodservice employees were found to have a significant amount of food safety knowledge ($67.5\pm1.8$ out of 100 possible points). Proper food handling practices were not always being followed in many schools. The relationship between their knowledge, current HACCP education training, and food handling practices was not significant. These results suggested the present situation of HACCP trainings performed by dietitians were inadequate for many school foodservice operations. The number of meals in school was an independent predictor of the employees' food-handling practices. These results suggest that an effective education program should integrate endeavors that take account of social and environmental influences on food safety to support the improvement of food-handling practices and the implementation of a HACCP program. Furthermore, dietitians should continue to provide consulting, training, and technical assistance to schools on HACCP implementation.