• 한국콘텐츠학회논문지
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• 제11권7호
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• pp.374-386
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• 2011

본 연구에서는 리더의 코칭이 조직구성원들의 직무만족과 직무몰입에 미치는 영향에 대하여 주된 연구 초점을 두었으며 자기효능감을 중요한 매개변수로서 설정을 하였다. 이를 위하여 우선적으로 리더의 코칭, 자기효능감, 직무만족, 직무몰입에 대한 이론적 논의들을 기초로 하여 연구모형과 가설들을 설정하였으며 총 20개 기업으로부터 얻어진 296명의 데이터를 실증분석에 활용하였다. 탐색적 요인분석과 확인적 요인분석을 통해 타당성 검증이 이루어졌으며 구조방정식모형 결과를 바탕으로 가설들을 검증하였다. 연구결과를 살펴보면 리더의 코칭은 조직구성원들의 자기효능감에 유의한 정(+)의 영향을 미치는 것으로 나타났으며 직무만족과 직무몰입에 대하여서도 유의한 정(+)의 영향을 미치는 것으로 나타났다. 또한 자기효능감은 리더의 코칭과 직무만족간의 관계 그리고 리더의 코칭과 직무만족간의 관계에서 유의한 매개변수로서의 역할을 하는 것으로 나타났다.

• 한국식품조리과학회지
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• 제22권3호통권93호
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• pp.259-269
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• 2006

The purposes of this study were to measure the correlation between leadership style and job satisfaction in family restaurants, and to compare the effectiveness of two different styles of leadership: transformational and transactional. The questionnaire used in this study was designed to measure all variables in the research model, and was made two kinds for employees and for managers. It was distributed to 550 employees and 12 managers in 16 stores of 4 family restaurants, from September 10 to October 7, 2004. A total of 303 usable employees' questionnaires were received, giving a 55.0% response rate, and all of managers responded. Statistical data analysis was completed using SPSS Win(11.0) for the following analyses: descriptive, reliability, factor, ANOVA, correlation and cluster. The results were as follows. First, the most influential leader was the senior staff in most of the hierarchies that were studied. Second, transformational leadership had a positive correlation with job satisfaction for family restaurant employees, while transactional leadership had a negative correlation. Third, using cluster analysis, four leadership groups were identified: transformational(44%), transactional(29%), a combination of both styles(4%), and unidentifiable style(23%). Fourth the transformational leadership group produced e highest rates job satisfaction for family restaurant employees. The transactional leadership group produced the lowest job satisfaction. According to the results, the most reasonable leadership style in family restaurants is transformational leadership.

• 한국식생활문화학회지
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• 제10권1호
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• pp.57-66
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• 1995

The purpose of this study was to evaluate the management practices and to measure the degree of job satisfaction of employees of hamburger chain restaurants in Seoul. Management practices were evaluated in terms of service, quality, cleanliness and shift management in 30 hamburger restaurants of 3 domestic and 3 foreign chain brands. Employee job satisfaction was measured by using questionnaires of Job Descriptive Index. 200 employees from the same 30 restaurants were participated in the survey. Results were analyzed by using SAS program in terms of t-test, one-way ANOVA, and Pearson's correlation. The results are as follows: 1. The factor of quality got the highest score and cleanliness the second, service the third, and shift management got the lowest score in the evaluation of management practiecs of hamburger chain restaurant. The foreign brands showed significantly higher scores than the domestic ones in every measured factors. 2. The factor of coworkers got the highest score and then supervision, the work-itself, promotion and pay got the next highest scores in descending order in measured Job satisfaction. The foreign brands showed significantly higher scores than domestic ones in JDI. 3. The foodservice employees rated work-itself was considered by employees the most important job satisfaction factor, and the next important factor was pay and then coworkers, supervision, and promotion. 4. The significant positive relationship between management practice factor of shift management and all the factors of job satisfaction except the factor of pay were found.

• 산경연구논집
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• 제10권10호
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• pp.23-34
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• 2019

Purpose - Most past studies related to this focused on the physical attractiveness of service employees, but this study emphasizes the social attractiveness and not just the physical attractiveness of employees. Therefore, the purpose of this study is to first categorize attractiveness as physical attractiveness and social attractiveness and to examine the impact of physical attractiveness on social attractiveness for service industry employees. Secondly, this study aimed at verifying the impact of physical attractiveness and social attractiveness on interpersonal trust. Third, it aimed at revealing the impact of interpersonal trust on customer satisfaction, as well as satisfaction on loyalty. Research design, data, and methodology - Questionnaires were distributed to customers that used beauty salon services, among the various service industries, to verify the hypothesis of this study. Also, hypothesis was analyzed with the structural equation method using Amos 20.0. Results - When presenting the results on verifying the research hypothesis, it was found that physical attractiveness had a positive impact on social attractiveness. Second, while physical attractiveness did not have a positive impact on interpersonal trust, social attractiveness was found to have a positive impact on interpersonal trust. Such results show that in forming interpersonal trust, social attractiveness was more important than physical attractiveness for service industry employees. This result is in contrast with the results of past studies, but it is different in that previous studies suggested only physical attractiveness and did not present social attractiveness in the hypothesis. Third, it was found that interpersonal trust had a positive impact on satisfaction, while satisfaction did not have a positive impact on loyalty. Conclusions - The biggest implication of this study is that it presented social attractiveness, which was rarely dealt with in past studies. Also, this study is significant in that it examined the relationship of physical attractiveness and social attractiveness. The results of this study show that in the service industry, the role of human elements such as service employees is important and that in addition to physical attractiveness, social attractiveness in the course of interaction such as communication with customers can also be an important strategic element.

• 품질경영학회지
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• 제49권3호
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• pp.313-326
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• 2021

Purpose: Prior studies have sought to find antecedent to improve firm performance. However, research on compensation systems and employees' psychological mechanisms have been relatively limited. In this sense, this study has investigated the impact of compensation gap between TMT and employees on firm performance, and explored the factors that affect the above relationship. Specifically, this study analyzed the direct impact of compensation gap on firm performance. In addition, the process of compensation gap to firm performance is assumed to be significantly influenced by employees' recognized promotion system and satisfaction with TMT. Therefore, we examined moderating effects of both promotion probability and opportunity, and satisfaction with TMT on the relationship between compensation gap and firm performance. Methods: For empirical test, financial variables were collected from TS-2000 database, and moderating variables were collected form Job Planet for listed firms in Korea. We conducted hierarchical regression analysis to test hypotheses. Results: The findings of empirical analysis are as follows. First, compensation gap between TMT and employees had a positive effect on firm performance. Second, when promotion probability and opportunity was high, the effect of compensation gap on firm performance was strengthened. Third, when satisfaction with TMT was high, the positive effect of compensation gap on firm performance was also strengthened. Conclusion: Our findings have expanded prior research on human resource management and labor relation by identifying the positive role of compensation gap between TMT and employees on firm outcome. Moreover, our results also indicated that promotion probability and opportunity, and satisfaction with TMT, which has not been addressed well in previous studies, were important conditions enhancing the positive relationship between compensation gap and firm performance. Finally, this study suggest several theoretical and managerial implication with future research direction.

• 아태비즈니스연구
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• 제10권4호
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• pp.87-118
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• 2019

The purpose of this study is to examine the effects of person-job fit, which consists of educational fit and skill fit, on employees' intrinsic job satisfaction. To the end, the 10-year balanced panel data of the Korean Labor and Income Panel Study(KLIPS) by the Korea Labor Institute (KLI) for 2008-2017 are utilized. This study analyzes 12,730 observations by 1,273 employees by using fixed effect model, random effect model, and pooled OLS estimation method. The empirical results are as follows: First, it is founded that educational fit and skill fit seem affect job satisfaction positively. Second, the negative effects of over-education are clear and the negative effects of under-education are unclear, while the effects of over-skilled and under-skilled are insignificant statistically. Third, the results imply that the size of effect of over-education on intrinsic job satisfaction is larger than that of the effect of over-skilled. Forth, it is shown that the use of fixed effect model is more effective and trustworthy than that of random effect model and pooled OLS estimation method, implying that the effect size of coefficients which are estimated by pooled OLS method and random effect model are likely over-estimated. The empirical results above imply that firms and employees should focus on solving over-education issue before all in order to enhance employees' job satisfaction and it is needed to monitor regularly whether systemic job assignment process is done based on the employees' educational attainment and skill level and to provide more chances for job re-allocation and job rotation.

• 한국식품영양학회지
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• 제24권3호
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• pp.396-405
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• 2011

The purpose of this study was to reduce safety accidents among food employees in contracted foodservice management companies, and to help provide high-quality foodservice and assistance. For this, a survey on the different opinions of workplace safety and education by employment type and employee perceptions of environment and safety at foodservice operations was carried out. The analysis showed that among the workers many women were irregular employees. For average age, between 40 and 49 was the most frequent, and for work duration, under one year was highest. Both regular employees and irregular employees deemed "enough staff" as the most major factor for good foodservice. The regular employees and irregular employees thought "high indoor temperatures and poor ventilation in the kitchen area" and "bad work cooperation between employees" as the main problems of foodservice operations, respectively. For satisfaction with the efficiency of foodservice production system, irregular employees had higher satisfaction than regular employees. Both regular employees and irregular employees thought "the number of foodservice employees" as the foremost improvement for safety-accident prevention and work-stress improvements. Regular employees, more than irregular employees, thought improvements in foodservice production systems would have a large affect on safety-accident prevention and work-stress improvements of food workers. Both regular employees and irregular employees thought "foodservice employees' safety consciousness" was an important part of safety-accident prevention. Likewise, they responded that "lectures by the person in charge of safety education" was a good methods of safety education, and "once a month" was the best period for safety education. For the difference in perceptions of environment and safety in foodservice systems, regular employees had a higher perception of safety than irregular employees.

• 유통과학연구
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• 제12권10호
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• pp.109-121
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• 2014

Purpose - Most studies related to emotional labor have been conducted in the low-contact service industry rather than the high-contact service industry. Since the subjects of this study were golf service assistants, working in an industry in which the interaction and contact between customers and employees are considerable and the degree of customization is high, this study is significant. Thus, we would like to focus on the relationship between the humor style of golf service assistants and emotional labor. Humor style was divided into two styles-adaptive humor and maladaptive humor. Emotional labor was divided into two dimensions-surface acting and deep acting. In addition, we identify the relationship between emotional labor, job satisfaction, and turnover intention. Research design, data, & methodology - This study focuses on the humor styles in the golf service industry, among golf service assistants, on their emotion labor, and verifies the relationship between emotion labor and work satisfaction or job turnover intention. Based on the outcome, a total of four hypotheses were set up. To verify the hypotheses, surveys were conducted on the golf service assistants working in two golf fields in the region of Busan as well as its neighboring area. A total of 250 copies of the questionnaire were distributed. Subsequently, a total of 227 valid questionnaire copies, after excluding improper responses, were used in the analysis. After verifying the reliability and feasibility of variances, Amos 18.0 was used to implement the structure method so as to verify the study hypotheses. As a result of this analysis, the suitability of the entire model was considerably appropriate to the standard value, and the level is adequate to accommodate the study model completely. Results - First, it was found that the adaptive humor of golf service assistants had a positive effect on deep acting and maladaptive humor had a positive effect on surface acting. Second, It was found that employees' satisfaction with their job was reduced through surface acting, and those employees who experienced positive emotional labor in the form of deep acting were more satisfied with their job. Third, surface acting among employees increased turnover intention, but deep acting reduced it. Finally, the relationship between job satisfaction and the turnover intention of golf service assistants in the golf service industry was examined. Conclusions - First, the adaptive humor of the golf assistants in the golf service industry had a positive effect on their expression behavior. Second, deep acting increased their job satisfaction while their surface acting had a noticeably negative effect on their job satisfaction. Third, the surface acting of the emotion labor dimensions that the golf service assistants experience increases their turnover intention while their deep acting decreases their turnover intention. Finally, when analyzing the relationship between job satisfaction and turnover intention of the golf service assistants, it was found that the turnover intention decreased when their job satisfaction is increased.

• 한국식생활문화학회지
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• 제9권5호
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• pp.479-487
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• 1995

The purposes of this study were to: 1) measure the levels of job satisfaction with five facets of a job: the work itself, promotion, pay, supervision and co-workers, 2) investigate the degree of job characteristics inventory which employees perceived, 3) investigate relationships between job characteristics and job satisfaction levels of the employees in hospital foodservice, 4) measure the levels of organizational commitment and investigate its relationships between job satisfaction and job characteristics, 5) investigate the relationships between job performance and job satisfaction, job characteristics of the employees in hospital foodservice. The questionnaire was developed based on modifying Job Descriptive Index developed by Smith, Kendall, Hulin and Job Characteristics Inventory developed by Sims, Szilagyi, Keller and Affective commitment Scale developed by Meyer and Allen. Subjects consisted of 76 employees in hospital foodservice. Data were analyzed for frequency, means, ANOVA, Duncan multiple range test, and pearson correlation using SAS PC Package. The results of this study were as follows. 1) Most of the respondents were 41 years up(39.5%) and married (92%). High school graduates were 59.2%. 10 years working experienced employees were 35%. 2) A majority of the respondents(44.7%) ranked work itself as the most important aspect. 3) They were the most satisfied with co-workers. 4) Satisfaction with work itself, wage, and supervision were found significantly related to age(p<0.05). 5) Task identify was the most prevalent job characteristics and then task identity. 6) Satisfaction with co-workers were found significantly related to job variety(p<0.05). Satisfaction with supervision and promotion were found significantly related to friendship(p<0.05). 7) Job satisfaction have not correlation with job performance. Satisfaction with supervision, co-workers were positively correlated with organizational commitment(p<0.01). 8) Job characteristics of dealing with others were positively correlated with job performance (p<0.05). Job characteristics of variety, autonomy, task identity were positively correlated with organizational commitment(p<0.05, p<0.01).

• 한국식품조리과학회지
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• 제14권1호
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• pp.68-75
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• 1998

The purposes of this study were to determine the degree of job satisfaction of school food service employees in Seoul and Kangnung areas and to compare their job satisfaction with 3 types of school foodservice systems. Questionnaires to measure job satisfaction were mailed to 13 elementary schools in Seoul and 15 elementary schools in Kangnung and detailed informations were collected from 28 dieticians and 140 employees. Foodservice employees' job satisfaction was evaluated by measuring employee's job attitudes towards five aspects of their. job using the modified Job Description Index (JDI). Statistical methods used in this study were $\chi$$^2$-test, 1-test and one-way ANOVA analysis. The foodservice workers surveyed in this research were found to be more satisfied with their interpersonal relations with co-workers than with work content, pay and promotional opportunities. The average overall scores for dieticians and foodservice employee were 113.17${\pm}$44.48 and 111.5${\pm}$37.22, respectively. Dieticians were found to be more satisfied with their job than the foodservice employee. The foodservice employee's demographic variables including age, work experience and education were significantly related to the job satisfaction.