• Journal of Nutrition and Health
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• v.45 no.1
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• pp.64-79
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• 2012

The purpose of this study was to compare differences in role conflict, self efficacy, job satisfaction, and job involvement perceived by school nutrition teachers and dietitians. A total of 335 female school nutrition teachers and dietitians from Incheon area were surveyed by a self-report questionnaire in November 2010. Collected data were processed using SPSS 15.0. The reliability of the questionnaire was tested and differences between the two groups were analyzed using the Student's t-test, the chi-square test, and a two-way analysis of variance (ANOVA). The job satisfaction level of nutrition teachers was higher than that of dietitians. The effect of role conflict and job satisfaction for nutrition teachers and dietitians was different according to age. In addition, self-efficacy, job satisfaction, and job involvement of nutrition teachers and dietitians were influenced by their annual salaries. The frequency of meals served also affected role conflict, job satisfaction, and job involvement of the nutrition teachers and dietitians, and the effect of job involvement by the nutrition teachers and dietitians was different according to meal service type. Therefore, it is necessary to establish strategies for resolving role conflicts among school foodservice specialists and improve their self-efficacy for enhancing consumer's satisfaction with the general quality of school food service. These efforts may contribute to job satisfaction and job involvement of food service specialists and ultimately to the productivity of food service and the establishment of food service specialist roles.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.203-215
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• 2017

The purpose of this study is to investigate the effect of educational service quality on educational satisfaction and job usability. The results of the analysis are as follows. First, based on the theoretical background, factor analysis and reliability analysis were conducted. Five factors of tangibility, responsibility, reactivity, assurance, and empathy were found in the educational service quality. In addition, it was confirmed that there was no problem as a single factor in educational satisfaction and job availability, and these factors showed high reliability and validity. Second, in the relationship between educational service quality and educational satisfaction, all five factors which education service quality factors were found to affect educational satisfaction. The higher the factor of educational service quality, the students will be able to increase their satisfaction with education, which was a degree of satisfaction with the education of contract department. Third, in the effects of educational service quality factors on job availability, tangibility, responsibility, reactivity, and assurance have no effect and empathy affects job availability. In this study, although the factors of education service quality is high except empathy, it is not possible to increase the job availability that leads to successful business results. Fourth, job availability affects educational satisfaction. Therefore, the higher the level of job availability, educational satisfaction will also increase. The following are implications of this study. First, high-quality lectures, hands-on training, and educational programs are needed and values that students pursue must continuously increase. Second, there is a need for measures to improve job availability such as the formation of curriculum related to jobs and the demand for the training courses of restaurants.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.13-28
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• 2015

This study analyzes how service quality is affected by individual empowerment and job satisfaction of food service industry employees. Based on preceding research, the independent variables used in this study focus on the matter of empowerment--specifically, 'autonomy', 'meaningfulness', 'respect', and 'capability'. The dependent variables are 'job satisfaction' and 'quality of service'. Based on data obtained through this study, a tentative theory is proposed: food service industry employee job satisfaction positively affects quality of service. In particular, 'autonomy' and 'meaningfulness' positively correlate with job satisfaction. However, 'respect' and 'capability' do not seem to influence job satisfaction. On the matter of 'empowerment', a tentative theory is also proposed: employee empowerment in the food service industry positively affects quality of service, with 'autonomy'(b=.257) the most significant influence, 'meaningfulness'(b=.221) the second, and 'respect'(b=.214) the third. 'Capability'(b=-.172) exhibited no correlation with quality of service. The essential finding of this study is as follows: employees' job satisfaction in the restaurant franchise domain positively affects quality of service.

• The Research Journal of the Costume Culture
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• v.22 no.1
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• pp.28-41
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• 2014

The study focuses on verifying the effects of service education and empowerment on job satisfaction, job performance, and customer orientation. 290 salespeople working for fashion companies participated by completing a survey. The collected data was then analyzed with SPSS 16.0 and AMOS 7.0. Structural equation modeling was used to examine the goodness of fit. Looking at the results of this study, the service education of salespersons in fashion companies was shown to affect their level of satisfaction with their compensation, whereas empowerment affected their psychological satisfaction. These findings indicate that the service training and empowerment as experienced by salespersons working for fashion companies affect their customer orientation and job performance. Specifically, psychological satisfaction as part of the overall level of job satisfaction was found directly to affect their customer orientation, whereas their satisfaction with their compensation did not affect their customer orientation. Customer-orientation as influenced by service education and empowerment was revealed to have direct effect on job performance. The results of this study indicate that the service education of salesperson working for fashion companies and their level of empowerment create job satisfaction and customer orientation in these individuals. This study will be a valuable source of information for those who create salesperson empowerment programs and salesperson management strategies for fashion companies. Such programs and management strategies can facilitate efficient job performance by salespersons working for fashion companies and increase their level of job satisfaction.

• Journal of Fashion Business
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• v.15 no.1
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• pp.145-157
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• 2011

The purposes of this study were to investigate the impacts of empowerment, job satisfaction, and organizational commitment on service quality. So, this research attempted to test the hypothesized relationships between service quality and its determinants such as job satisfaction, organizational commitment, and customer orientation. To measure these hypotheses, total 200 questionnaires were handed out and 185 were collected. Finally 163 questionnaires were used for the analysis, while 22 were found to be invalid. The frequency analysis, factor analysis, reliability analysis, and multiple regression were conducted after coding and cleaning by SPSS 18.0 The result of this study are as follow. As a result of multiple regression, it shows that empowerment have an effect on job satisfaction, organizational commitment, and service quality. And it shows that job satisfaction and organizational commitment have an effect on service quality.

• Journal of the Korea Safety Management & Science
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• v.14 no.2
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• pp.277-284
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• 2012

This paper reviewed the relationship between job satisfaction and service quality, and the moderating effect of gender in restaurant employee. Based on the responses from 288 employees, the results of multiple regression analysis showed that intrinsic job satisfaction(JS) and extrinsic job satisfaction effect positively on all service quality factors(tangibles, reliability, responsiveness, empathy). The results of moderating analysis showed that intrinsic JS effects positively on all service quality factors irrespective of gender, but the positive effect of extrinsic JS on tangibles and empathy is more positive in female than in male employee.

• Journal of Industrial Convergence
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• v.15 no.1
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• pp.53-59
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• 2017

This study conducted a survey of 400 public officials in kyoung ki Do districts from July to September 2016, and used 390 copies for final analysis. The results of this study can be summarized as follows. First, the level of Job competence and service quality of public officias were statistically siqnificant. Second, the esults showed that both Job competence and sevice quality had a statistically significant influential relationship, so as these variables increased, the level of service quality improved. Third, the influential relationship of Job competence on the service quality of public officials was statistically significant and positive. These results provide a theoretical groung for the understanding and integrated approach to the causality of job competence and of service quality.

• Management & Information Systems Review
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• v.25
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• pp.1-34
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• 2008

This empirical research examined the effects of organizational service orientations on business performance since the service orientations had been considered very importantly for delivering excellent service quality in many studies. The purpose of this study was to investigate the relationships among service orientations, customer orientations, employees' job satisfactions and business performance in medical service organizations. A model and hypotheses on the basis of this model were developed. And data from employees in medical service organizations were collected using questionnaires. Respondents were asked to related variables of their organizations. A total of 217 questionnaires collected were used to test hypotheses. The results obtained were as follows; first, service orientation factors had a positive significant effect on customer orientations, employees' job satisfactions and business performances. Second, employees' job satisfaction had a positive significant effect on their customer orientations. Third, customer orientations and employees' job satisfactions had a positive significant effect on business performances. Thus, it is advisable for managers or operators to emphasize service orientations in medical service organizations. This study is specific to ambulatory service in a medical service organizations, so generalizing the results to other area may not be possible. Although this study may help to guide the roles of service orientations, customer orientations, employee satisfactions and business performances in medical service organizations, future studies should consider other relative variables.

• Journal of the Korean Dietetic Association
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• v.8 no.1
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• pp.33-41
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• 2002

This study has been focused on understandings for the problems of dietitian who perform nutrition service in the field of industry foodservice and then focused on using of its findings as basic material for smooth nutrition service performance through analyzing job satisfaction, job characteristic and its importance of dietitians' task in industry foodservice. A questionnaire survey of 120 nutritionists who have engaged themselves in industry foodservice―60 are under direct management and 60, held in trust―has been performed, and 95 responses (79%) have been collected and categorized, except some unfinished responses. The examined data have been classified statistically by using of SPSS, and then analyzed into frequency, percentage, mean value, standard deviation, and correlation among factors, according to questionnaires. The findings of the research can be summarized as following: The details of the surveyed dietitians were: 20-25 years old on an average; working less than two years; college graduates; mere employees; receiving monthly pay of 70～100 won on an average; working more than 52 hours weekly; and providing with four meals a day in a single menu. For job satisfaction and job characteristic, the service itself and the understanding of the service appear as main features. For the relative importance of the service, the findings show that the menu making, sanitation and cost control occupy an important position, while nutrition counseling, nutrition education and dietary control by ailments make up very low portion. For the cause of not enacting the nutrition service, the lack of counseling ability and the overburden of food service are at the top. The findings of this research, therefore, present the needs of the service capacity education and the reduction of excessive foodservice hours of dietitians in order to secure the efficient nutrition service in industry foodservice. To achieve this goal, first of all, there should be an intensive education course in school by using of practice hours. for enhancing practical service adaptability, and then the computerization of foodservice should be executed perfectly to reduce the excessive foodservice hours.

• The Korean Journal of Health Service Management
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• v.7 no.1
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• pp.35-44
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• 2013

The purpose of this study was to find out the factors forming perceived service convenience, and to investigate structural relationships among perceived service convenience, job satisfaction, trust, organizational commitment, and turnover intention in the healthcare service industries. The result analyzing on the hypothesis of this study was as follows. First, service convenience had positively influence job satisfaction, trust, and organizational commitment. Second, the job satisfaction had positively influence on the trust, and the trust had positively influence on the organizational commitment. Third, it was found that the variables of job satisfaction, the trust, and the organizational commitment negatively influenced on the turnover intention. Based on these results, theoretical implications for relevant researchers and managerial implications for healthcare service operation and internal marketing strategy were discussed.