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논문 기본 정보

자료유형
학술저널
저자정보
박종철 (백석대학교) 최현정 (백석대학교)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.27 No.6(Wn.131)
발행연도
2021.6
수록면
53 - 64 (12page)

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연구주제
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연구배경
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연구방법
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연구결과
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초록· 키워드

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The purpose of this study is to test the structural relationships of job crafting, job engagement, innovation behavior and customer orientation in the food service enterprise. In order to achieve a study goal, the survey questionnaires were distributed to 300 employees working in the international chain restaurants. And among them, 272 survey responses were used for statistical analysis. The statistical tools to be undertaken in this research were frequency analysis, correlation analysis, confirmatory factor analysis, and covariance analysis by using the statistical package of SPSS (12.0) and AMOS (6.0). The results of this study could be summarized as follows; First, the job crafting(job challenge pursuit, job resource pursuit) positively affects the level of employees" job engagement. Second, the job crafting(job challenge pursuit, job resource pursuit) has a positive effect on the degree of employees" innovation behavior. Third, the job crafting(job challenge pursuit, job resource pursuit) positively influences restaurants employees" customer orientation. Fourth, the job engagement has a significant impact on enhancing the level of restaurant employees" innovation behavior. Fifth, the job engagement positively affects restaurants employees" customer orientation. Finally, this paper theoretically demonstrated significant causal relationships between job crafting, job engagement, innovation behavior and customer orientation targeting food service employees. Based on this finding, it is recommended that the restaurant industry needs to keep paying attention to employees" job crafting level as it can significantly enhance various employees" behavioral factors.

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ABSTRACT
1. 서론
2 이론적 배경
3. 연구방법
4. 실증분석 결과 및 해석
5. 결론
REFERENCES

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