지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.24 No.7(Wn.98)
- 발행연도
- 2018.9
- 수록면
- 89 - 95 (7page)
이용수
초록· 키워드
오류제보하기
This study estimates that there are differences according to uniform color and there are interaction effects between uniform color and restaurant type. Furthermore, there are interaction effects between uniform color and group and interaction effects among uniform color and restaurant type and group. A total of 242 participants who having job experience about food service industry located in Busan within 1 year and who having experience to go restaurant located in Busan with in 1 year were used to conduct this study. Participants were instructed to take an online survey (Google Survey) from December in 2017 to March in 2018. 12 questionnaires were removed due to incomplete responses. As a result, 230 samples were finally used to conduct this study. The results of this study there are interaction effects between uniform color and group in preference. However, this study do not show interaction effects between uniform color and group in satisfaction. Based on the meaningful findings, it can provide valuable data for the human resource managers who try to enhance employee’s preference and satisfaction based on the results revealing the perceived differences between types of uniform color and restaurants.
목차
ABSTRACT
1. INTRODUCTION
2. LITERATURE REVIEW
3. METHODOLOGY
4. RESULTS
5. CONCLUSION
REFERENCES
참고문헌 (14)
참고문헌 신청
Ham, H. M. (2016). A study on job satisfactions and measures to improve the working conditions of school food service employees : Focused on Gyunggi province school food service employees. International Journal of Tourism & Hospitality Research, 30(2), 167-179.
Jeon, E. S. (2000). A study on foodservice industry employee’s job satisfaction level (Master’s thesis). Department of Tourism Management Graduate School of Kyonggi University.
Jung, H. W., Choi, E. K., & Kim, H. S. (2012). A study on the Relationships among training motivation factors, employees’ training satisfaction, and job satisfaction in foodservice operations. The Korean Journal of Culinary Research, 18(5), 165-175.
Kim, S. H. (2011). A study on the design elements of uniforms for cooks at dining out restaurants have on an image as a professional, job satisfaction and customer orientation (Master's thesis). Department of Food Service and Culinary Management Graduate School, Kyonggi University.
Kwak, J. H. (2016). The effects of hotel open kitchen environment on cooking employees' job satisfaction and job commitment - Focusing on the first class hotels (Master’s thesis). Graduate School of Business Administration Hansung University.
Jeon, E. S. (2000). A study on foodservice industry employee’s job satisfaction level (Master’s thesis). Department of Tourism Management Graduate School of Kyonggi University.
Jung, H. W., Choi, E. K., & Kim, H. S. (2012). A study on the Relationships among training motivation factors, employees’ training satisfaction, and job satisfaction in foodservice operations. The Korean Journal of Culinary Research, 18(5), 165-175.
Kim, S. H. (2011). A study on the design elements of uniforms for cooks at dining out restaurants have on an image as a professional, job satisfaction and customer orientation (Master's thesis). Department of Food Service and Culinary Management Graduate School, Kyonggi University.
Kwak, J. H. (2016). The effects of hotel open kitchen environment on cooking employees' job satisfaction and job commitment - Focusing on the first class hotels (Master’s thesis). Graduate School of Business Administration Hansung University.
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UCI(KEPA) : I410-ECN-0101-2018-594-003593304