Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Impacts of Brand & Organizational Identification on Job Satisfaction among Kitchen and F & B Employees of Deluxe Hotels

특급호텔 식음료${\cdot}$조리 종사원의 브랜드${\cdot}$조직동일시가 직무만족에 미치는 영향

  • Shin, Seo-Young (Dept. of Food & Nutrition, Seoil College) ;
  • Yang, Il-Sun (Hotel, Restaurant & Institutional Management, The Graduate School of Human Environmental Science, Yonsei University) ;
  • Song, Yong-Dok (Lotte Hotel Jeju) ;
  • Choi, Mi-Kyung (Research Institute of Food & Nutritional Science, Yonsei University)
  • 신서영 (서일대학 식품영양과) ;
  • 양일선 (연세대학교 생활환경대학원 호텔 외식 급식경영전공) ;
  • 송용덕 (롯데호텔제주) ;
  • 최미경 (연세대학교 식품영양과학연구소)
  • Published : 2007.06.30
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Abstract

The purpose of this study was to identify the impacts of brand and organizational identification on job satisfaction among kitchen and F & B employees of deluxe hotels. Questionnaires were distributed to 460 employees in the food and beverage departments of 11 deluxe hotels in Seoul. A total of 398 questionnaires were used for analysis (86.5%). Statistical analyses were completed using SPSS Win (12.0) to perform descriptive analysis, reliability analysis, t-tests and ANOVA. The results of the study showed that brand identification was higher with F & B employees than kitchen employees (p<0.01), and was also higher for employees of international brand hotels than local brand hotels (p<0.05). Further analyses revealed that brand identification affected organizational identification, and both types of identification, especially brand identification, had strong impacts on job satisfaction. In conclusion, employee brand identification should be recognized as one of the most important factors of human resource management in the foodservice industry.

Keywords

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