Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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An Analysis of the Differences in Foodservice Industry Employees Service Orientation Factor

외식업체 종사원의 서비스 지향성 요인에 관한 차이 분석

  • Kim, Ki-Young (Dept. of Foodservice Management, Kyonggi University) ;
  • Min, Kye-Hong (Dept. of Foodservice Management, College of Culture and Tourism, Jeonju University)
  • 김기영 (경기대학교 외식조리관리) ;
  • 민계홍 (전주대학교 외식산업학과)
  • Published : 2007.03.30
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Abstract

A review of literature relating to the research topic and a survey method have been implemented in order to analyze effects of service orientation. For data analysis, a reliability analysis was performed to test the reliability of the construct and a series of an exploratory factor analysis was used for the validity test. The findings of the study were as follows: Classified into sex, service leadership factor and service skill factor showed meaningful difference between groups. Classified with age, service training factor, service leadership factor, service standardization factor, service technology factor, and service compensation factor showed meaningful difference between groups. Classified with scholarship, service compensation factor showed meaningful difference. Classified into working year, employees' discretion factor showed meaningful difference. Classified into work department, service training factor and employees' right factor showed meaningful difference. In addition, classified into monthly average incomes, employees' discretion factor showed meaningful difference.

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