Journal of the Korean Dietetic Association (대한영양사협회학술지)
- Volume 13 Issue 2
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- Pages.183-193
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- 2007
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- 1225-9861(pISSN)
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- 2383-966X(eISSN)
A Study on the Differences of the School Foodservice Cooks' Job Satisfactions between Dietitian and Cooks in Gyeonggi Province
경기도 일부 학교급식 조리원의 직무만족도에 관한 영양사와 조리원의 인식 비교
- Lee, Ok-Sun (Dept. of Food and Nutrition, Kyungwon University) ;
- Lee, Yeong-Mi (Dept. of Food and Nutrition, Kyungwon University) ;
- O, Yu-Jin (Dept. of Food and Nutrition, Kyungwon University)
- Published : 2007.05.02
Abstract
School foodservice employees are involved with every aspect of ensuring that high quality meals are prepared and they influence student satisfaction. The objective of this study was to identify whether job satisfaction of cooks is affected by their relationships with management. Survey forms that were developed for foodservice dietitians and employees were interviewed. Questionnaires to measure job satisfaction were distributed to 30 schools in the Gyeonggi province and completed by 30 dietitians and 323 cooks. Foodservice cooks' job satisfaction was evaluated by measuring attitudes towards aspects of their job using the modified Smith method(1969). All items in the scales were coded by 4 Likert scale(1: nerver satisfied, 4: very satisfied), then grouped by using factor analyses. Statistical methods used in this study were a