Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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The Impact of Coworker Relationship of Employees on Quality of Work Life in Contract Foodservice

위탁급식 종사원의 동료관계가 생활의 질에 미치는 영향

  • Han, Kyung Soo (Department of Foodservice and Culinary Management, Kyonggi University) ;
  • Lee, Jung Tak (Department of Foodservice and Culinary Management, Kyonggi University)
  • 한경수 (경기대학교 외식조리학과) ;
  • 이정탁 (경기대학교 외식조리학과)
  • Received : 2016.03.10
  • Accepted : 2016.04.26
  • Published : 2016.04.30
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Abstract

This study examined co-worker relationship on of life between employees of contract foodservice in general hospital. Contract foodservice managed general hospitals surveyed from 1 October 2015 to 31 October 2015. A total of 230 questionnaires (cook-30 questionnaires, nutritionist-50 questionnaires, cook's helper-150 questionnaires) were distributed, and 177 questionnaires were used for the study. As a result, the quality of life of employees contract foodservice general hospital was composed of sub-factors (employee engagement, stress at work, home-work interface, working condition, general well-being). co-worker relationship was composed of sub-factors (cooperative co-worker relationship, competitive co-worker relationship). Causal relationship between variables was through regression analysis, and significant results were shown. ooperative co-worker relationship had an effect on employee engagement, stress at work, working condition and general well-being. competitive co-worker relationship.

Keywords

References

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