Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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A Study on the Effect of Emotional Intelligence on Organizational Commitment and Work Performance of Non-regular Hotel Culinary Staff

비정규직 호텔 조리종사원의 감성지능이 조직몰입, 업무성과에 미치는 영향에 관한 연구

  • Kim, Dong-Gyu (Dept. of Food Service Management and Culinary, Gyeongju University) ;
  • Lee, Yeon-Jung (Dept. of Food Service Management and Culinary, Gyeongju University)
  • 김동규 (경주대학교 외식조리학부) ;
  • 이연정 (경주대학교 외식조리학부)
  • Received : 2017.04.19
  • Accepted : 2017.06.08
  • Published : 2017.06.30
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Abstract

The purpose of the study is to provide data for an efficient human resources management of hotel corporation by examining if the emotional intelligence with affective involvement and continuous involvement could impact work performance. For the field test and verification, the non-regular hotel staffs from November $1^{st}$ to $30^{th}$, 2016 were selected as the research objects. The research result is summarized as follows. First, the emotional intelligence of non-regular hotel staff impacted positively on affective involvement and continuous involvement. Second, the continuous involvement had a positive influence on work performance. Lastly, the emotional intelligence of non-regular hotel staff appeared to have a positive effect on the work performance. With this research, it may have an opportunity to utilize this study result as an educational material to enhance emotional intelligence of hotel corporation. In conclusion, it may need to introduce an emotional intelligence enhancement program in the hotel corporation. Also, in order to improve work performance, intensive efforts in organizational level would be required by enabling employees to make an affective involvement. Finally, to cope with rapidly changing circumstances, additional empirical study should be conducted that the affective involvement of non-regular hotel staff impacts the work performance.

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References

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