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자료유형
학술저널
저자정보
손은수 (창원문성대학교) 이종호 (경성대학교)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.23 No.4(Wn.87)
발행연도
2017.6
수록면
193 - 202 (10page)

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표지
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연구주제
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연구배경
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연구방법
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연구결과
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이 논문의 연구 히스토리 (3)

초록· 키워드

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This study conducted a survey on 414 industrial organization food service workers in the Kyungnam area to find out the effect relationship of the job characteristics of organization food service workers and its effects on job commitment and job satisfaction by recognizing the need for job application through the job characteristic model, which was the beginning of the intrinsic motivation theory for the job of organization food service workers. To accomplish the purpose of this study, the method to analyze the survey was undertaken by using the SPSS 23.0 and Amos 21.0 statistic package program via a data coding process for collected data processing. We can confirm from the analysis results that there is a statistically significant causal relationship in all factors, except task identity, which is a sub factor of job characteristic. This result reaffirms the results of previous research by showing that the worker must be allowed to ensure completion of the entire job when performing the job as the job itself is not one part of the processes. Decision-making autonomy must be given in the work process when the worker performs their job in order to raise job satisfaction and furthermore to increase job commitment. The limitation of this study is that there are limits that making generalization as the study was conducted on industrial organization food service workers in the Kyungnam area as extracted samples.

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ABSTRACT
1. 서론
2. 이론적 배경
3. 연구방법
4. 실증분석의 결과
5. 결론 및 시사점
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