• Title/Summary/Keyword: culinary.food & beverage employees

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The Effects of Culinary.Food & Beverage Employees' Stress Coping Style on Job Satisfaction and Customer Orientation (조리 및 식음료 종사원의 스트레스 대처전략이 직무만족도 및 고객지향성에 미치는 영향 연구)

  • Kim, Young-Joong;Park, Young-Mi;Yoon, Hye-Hyun
    • Culinary science and hospitality research
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    • v.19 no.3
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    • pp.156-172
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    • 2013
  • The purpose of this study is to understand the influence of food & beverage employees' stress coping styles in the deluxe hotel industry on job satisfaction and customer orientation. Based on total 250 food & beverage employees obtained from empirical research, this study reviewed the reliability and fitness of the research model and verified a total of 2 hypotheses using the AMOS program. The hypothesized relationships in the model test simultaneously by using a structural equation model(SEM). The proposed model provided an adequate fit the data, ${\chi}^2$=252.876(p<0.001), df=143, CMIN/DF=1.768, GFI=0.914, AGFI=0.873, NFI=0.936, CFI=0.971, RMSEA=0.056. The model's fit, as indicated by these indexes, was deemed satisfactory, thus providing a good basis for testing the hypothesized paths. The SEM showed that the emotion oriented(${\beta}$=-.181, p<0.01) and avoidance oriented(${\beta}$=-.129, p<0.05) had a negative significant influence on job satisfaction. The multi-group analysis effects on division and status did. Also, job satisfaction(${\beta}$=.599, p<0.01) had a positive significant influence on customer orientation. Limitations and future research directions are also discussed.

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