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The Effect of Organizational Characteristics on Job Satisfactionand Organizational Commitment in Hotel Regular & Non-regular Employees (호텔 정규직과 비정규직 종사원의 조직 특성요인이 직무 만족 및 조직 몰입에 미치는 영향)

  • Kim, Jin-Kang
    • Culinary science and hospitality research
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    • v.13 no.3
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    • pp.278-292
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    • 2007
  • This study is intended to identify how the organizational factors of hotel employees influence their job satisfaction and organizational commitment by the type of employment. Samples used for data analysis are 452 workers working for hotel companies including 276 regular employees and 176 non-regular employees. The results are as follows: first, the job satisfaction of regular employees is generally higher than that of non-regular employees. Second, the degree of affective and continuous commitment showed significant difference by the type of employment, but normative commitment did not. Third, according to the result of how job satisfaction influences organizational commitment, the job satisfaction of non-regular employees alone is not affected by the relationship of senior officers and coworkers.

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A Study on the Analysis and the Improvement of the Safety and Health Consciousness between the Regular Employees and Non-regular Employees (정규직 근로자와 비정규직 근로자의 안전보건의식 실태 분석 및 개선방안 연구)

  • Lee, Man-Soo
    • Journal of the Korean Society of Safety
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    • v.22 no.4
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    • pp.83-89
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    • 2007
  • This study is perform to improve the current point at issue of the non-regular employees, comparing the safety and health consciousness of between the regular employees and non-regular employees in manufacturing factory. The investigation is carried out using the statistical analysis. The study presents that most of the non-regular employees answer in the negative the current job satisfaction, work load, work risk, concern on the safety and health, education, occupational safety and health system than the regular employees. For the improvement of these problems, the government's safety and health policy should be changed and acknowledgement of the employer and employee on the safety and health should be improved.

A Study of Precedence and Result Factors on Team Commitment on Distribution and Hotel Employees (유통·호텔 종사원의 팀에 대한 몰입의 선행요인과 결과요인에 관한 연구)

  • Ryu, Baek-Hyun;Lee, Seung-Il
    • The Journal of Distribution Science
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    • v.14 no.2
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    • pp.113-121
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    • 2016
  • Purpose - The purpose of this study is to identify team commitment affecting employees' innovative activities and factors affecting team commitment including empowerment by leaders and job enrichment factors. In other words, so as to explain outcome variables of innovative activities, this study aims to emphasize employees' attachment roles towards their groups within nomological network, and identify the motives encouraging employees' innovative activities. The research purpose is significant due to the realistic situation of hotel industry. The reason why innovative activities are important can be found in recent changes of business environment. Also, unlike other various studies on precedence factors encouraging employees' innovative activities, this study classified those precedence factors into job and leader characteristics, and it emphasized the importance of team commitment as the process that job and leader characteristics are connected to innovative activities. Research design, data and methodology - The survey for this study was conducted during October 6th ~ November 10th in 2014 to the employees who are working in 5-star hotels in Korea. As for the selection of hotels and sampling method, convenience sampling method was used to the employees in 5-star hotels. Self-report method was used in the survey, judging that the employees' characteristics would be relatively homogeneous. 311 questionnaires were distributed in total, and 275 reponses were collected. After excluding the missing and unreliable responses, 245 questionnaires were used in the research. SPSS and AMOS programs were used for the analysis. Results - First, empowering leadership had positive effects on hotel employees' team commitment. It indicates that hotel employees are more committed to their team when their leaders set examples, provide information, and involve employees in decision-making process. Second, as a result of the relationship analysis in task diversity, task significance, task identity and team commitment, task diversity and task significance had significant effect on team commitment, while task identity had no significant effect on team commitment. It indicates that team commitment is enhanced when the employees can conduct diverse types of jobs and get more opportunities to talk with the guests. Also, the repetition for the same jobs in hotel rooms and the space for preparing food and beverage do not lead to team commitment, even though the employees fulfill their duties to the end. Third, hotel employees' team commitment has positive effect on their innovative activities. It indicates that employees voluntarily conduct innovative activities when they are attached to their team and identifies themselves with the team. Conclusions - There are theoretical and practical implications in this study. First, in terms of the theoretical perspective, this study proposes structural framework in team commitment, and it identifies the psychological mechanism in team commitment from the aspect of social exchange, which resulted in identification of precedence factors related to team commitment. In addition, this study presents new possibilities for relevant studies about team commitment by examining the effect on team commitment when the importance of innovative activities is emphasized in recent business environment.

Comparison of Job Satisfaction of Employees by Major in Foodservice Industry (외식 업체 종사자들의 전공 특성에 따른 직무 만족도 비교)

  • Pyun, Jin-Won;Nam, Hae-Won;Hyun, Young-Hee
    • The Korean Journal of Food And Nutrition
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    • v.19 no.4
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    • pp.366-373
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    • 2006
  • Employee turnover and job satisfaction are the main concerns of Foodservice indusryy because of a high dependence on human resources. This study was carried out to find out the differences of job satisfaction of employees in Foodservice industry and identify the effects of job satisfaction on turnover intention by major at the college or university. In comparison of job satisfaction of employees by 3 groups of food-related majored, tourism-business majored, and other majored, there were no significant differences among groups. But in the correlation between overall and 6 factors of job satisfaction, there were all significant correlations in food-related majored and tourism-business majored employees. Employees in Foodservice industry were satisfied by different demographic characteristics according to what they majored at college. Statistically significant variables that affect to the job satisfaction were gender, employment status, length of employment, monthly income, working hour per week in the food-related majored employees and employment status in the tourism-business majored employees. Finally, among job satisfaction factors, intention to quit was negatively affected by supervision in food-related majored and tourism-business majored employees, but positively affected by job environment only in tourism-business majored employees.

Evaluation of the Effects on Food Service Quality and Food Purchasing Attitudes According to the LOHAS level of School Foodservice Employees (학교급식 종사자의 로하스(LOHAS)수준이 식재료 구매태도 및 급식품질에 미치는 영향 연구)

  • Lee, Yeon-Jung
    • Korean journal of food and cookery science
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    • v.25 no.5
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    • pp.564-574
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    • 2009
  • This study was conducted to evaluate the effects of the LOHAS index value of school food service employees on the purchase of food materials and foodservice quality. The subjects consisted of 566 foodservice employees. The findings were as follows. (1) The foodservice employee's LOHAS index fell within that of a NOMADICS group with an average of 72.18 points out of 100 points. (2) When the age, working experience and LOHAS index of the foodservice employees was high, the necessity, view, interest and recognition of LOHAS introduction for the improvement of the foodservice environment was high. (3) The amount of environmentally-friendly food materials purchased by foodservice employees was high, when they had a high LOHAS index. (4) High foodservice quality management items of foodservice employees were 'sanitation management' (3.87 points) and 'human resource management' (3.84 points), whereas 'menu management' (3.57 points) and 'food material and inspection management' (3.61 points) scored low. (5) The LOHAS index of foodservice employees has a significant impact on the purchase intention of environmentally-friendly food materials in LOHAS and NOMADICS groups. (6) This study confirmed that a higher LOHAS index of foodservice employees was associated with higher foodservice quality management behavior, which leads to an improved quality of foodservice.

Organizational Diagnosis: A Case of Infosys, India

  • Kumari, Neeraj
    • The Journal of Asian Finance, Economics, and Business
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    • v.5 no.1
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    • pp.53-62
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    • 2018
  • The study aims to conduct organizational diagnosis at Infosys and to suggest measures of improvement of the same wherever necessary. Data was collected with the help of a structured questionnaire. Respondents were selected with the help of random sampling technique. The sample size is 19. The employees are not much clear about their goals and the purpose of the organization. The employees are not satisfied with the current structure and the division of the work in the organization, and also with the current reward mechanism of the organization. However the employees are satisfied with their leaders and their leadership styles. The employees feel that they share a good relationship with their peers. The employees of Infosys have full confidence in the management and they believe that the management is helping them in their career growth. Some of the interventions suggested are as follows: Role Analysis Technique can be used so that the employees get clarity of their goals. As the score suggests that the employees are not happy with the current structure and distribution of the work, mentors can be assigned to the employees who can guide them and can also help the employees to understand the structure and processes better.

A Study on the Hand Washing Awareness and Practices of Food-service Employees and the Load of Index Microorganisms on the Hands (조리종사자의 손 씻기 의식과 실천 및 손의 지표미생물 오염도에 관한 연구)

  • Park, Jeong-Yeong;Kim, Joong-Soon;Kim, Jong-Gyu
    • Journal of Environmental Health Sciences
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    • v.36 no.2
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    • pp.95-107
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    • 2010
  • Hand-washing is one of the major factors in personal hygiene and public health. This study was undertaken to investigate the hygienic behavior of food-service employees, focusing on awareness of hand washing, hand washing practices, and the load of index microorganisms (aerobic plate count, total and fecal coliforms, Escherichia coli, and Staphylococcus aureus) on the hands of food-service employees. A questionnaire survey completed by direct interview, direct observation of restrooms by the researcher and trained observers, and microbiological examination according to the Food Code of Korea were carried out. In the survey, a positive attitude toward hand washing compliance was reported; however, improper hand washing and poor hand hygiene of the food-service employees were seen under direct observation. Significant differences (p<0.05) were found between the questionnaire survey and the direct observations in hand washing compliance after using the toilet, duration of hand washing, use of hand washing agents, use of hand washing tools, washing of different parts of the hands, hand-drying method, temperature of water, and method of turning off the water. Samples taken from employees' hands before washing showed higher levels of bacteria than those taken during work and/or after washing (p<0.05). Poor hand washing practices were indicated by the positive results for total and fecal coliforms, E. coli, and S. aureus on the hands of some food-service employees. This study showed that there is a marked difference between the food-service employees' awareness of hand-washing and their actual hand-washing practices. The poor hand hygiene of and improper hand washing by the food-service employees should be addressed for improved food safety.

A Study on the Sanitary Management Practices of Institutional Foodservice Employees in Daeieon and Chungnam Areas (대전 ${\cdot}$ 충남지역 단체급식소 조리종사자의 위생관리실태조사)

  • Lim, Young-Hee;Kwak, Hyun-Ok
    • Journal of the Korean Society of Food Culture
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    • v.21 no.4
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    • pp.381-387
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    • 2006
  • This study was conducted to evaluate sanitary managment practices of institutional foodservice employees in Daejeon and Chungnam areas, and to suggest a guideline for an effective safety & sanitary managment of the institutional foodservice. The subjects consist of 782 employees in 80 institutional foodservice, respectively. The collected data was processed using the SPSS V.10.0 package for descriptive analysis. The results of this study were summarized as follows. The employees were female(97.2%), over 41 age(68.1%), high school(51.0%), less than 1-5 years(52.8%) of total career in the institutional foodservice. Employment status was contract(64.2%) and cook's certification w3s not applicable(80.1%). The institutional foodservice was over 1,000 number(65.0%) of average serving per day and operations format was direct(69.6%) management and 11-20 number of employees for cooking were 58.2%. Employees(96.0%) were received sanitation training and 82.4% of them have been monthly educated. Sanitation training instructor was dietitian 91.6%. The rating of sanitary management practices was food handling 4.36/5.00, food products management 4.32/5.00, personal hygiene 4.31/5.00, equipments and tools handing 4.18/5.00. The employees, who were educated in the sanitation training, presented significantly higher rates of the sanitary management practices than of the uneducated employess. Therefore, the institutional foodservice operations will have to pay special attention to sanitation training program of the employees. The suitable methods of sanitation training must be developed to improve the practical use of sanitary management by employees and institutional foodservice. Also, to enhance these practices, it is necessary to establish the countermeasure to care for safety & sanitary management of the institutional foodservice.

Factors Affecting on the Job Stress among Employees of Community Integrated Health Promotion Program in Public Health Centers : Focus on Self Efficacy and Emotional Labor (지역사회통합건강증진사업 담당자의 직무스트레스에 영향을 미치는 요인: 자기효능, 감정노동을 중심으로)

  • Kang, Young Sil;Hong, Eunyoung
    • Journal of Korean Public Health Nursing
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    • v.32 no.1
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    • pp.19-29
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    • 2018
  • Purpose: This study conducted to identify factors affecting on the job stress among employees of community integrated health promotion programs. Methods: A total of 175 employees of community integrated health promotion programs in public health centers were asked to complete a pack of self-report questionnaires. The data were then analyzed using descriptive statistics, t-tests, ANOVA, Pearson's correlation coefficient and stepwise multiple regression. Results: Employees' emotional labor was a bit higher than moderate. Employees' job stress was higher than that of general employees in public health centers but similar to police officers. Job stress had a positive relationship with emotional labor and a negative relationship with self-efficacy. Factors affecting on the job stress were emotional labor, self efficacy and working period for integrated health promotion. Conclusion: Based on the results of this study, employees of community integrated health promotion programs in public health centers need to develop effective interventions to help them effectively decrease job stress. This, in turn, will decrease emotional labor and increase self efficacy.

Evaluation of Foodservice Employees' Sanitary Performance and Sanitary Education in Middle and High Schools in Seoul (서울지역 중.고등학교 조리종사자의 위생관리 수행 및 위생교육 평가)

  • Hong, Wan-Soo;Yim, Jeong-Mi
    • Journal of the Korean Dietetic Association
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    • v.15 no.2
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    • pp.113-127
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    • 2009
  • This study was conducted to evaluate the sanitary performance and education of middle and high school foodservice employees in Seoul, South Korea in order to ensure the foodservice safety and identify why some employees cannot apply learned knowledge in real work situations. Subjects consisted of 217 school foodservice employees who attended a regular sanitary education program under the auspices of the Seoul Gangdong and Gangseo district offices. The sanitary performance was assessed with 5 dimensions (personal hygiene, ingredient control, process control, safety management and sanitary education), and was self-evaluated using a Likert 5 point scale. The data were analyzed using the SPSSWIN Version 12.0 package. The main results of the study showed that according to the general characteristics of middle and high school foodservice employees, 98.2% of respondents were women, and 64.1% of them aged 40-49. A total mean score of 5 items of sanitary performance for middle and high school employees was 4.74. Ingredient control field score was 4.83, process control 4.80 and personal hygiene 4.74. In contrast, the sanitary education field score was 4.56, significantly lower than the total mean score. Safety management field score was 4.71. Verbal education was the main method performed as a sanitary education in schools.

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