단체위탁급식 조리종사원의 이직요인 우선순위 파악

• 영문명: A Study of the Priority Order of Kitchen Employees' Turnover Factors in the Contract Food Service Management Company
• 발행기관: 한국외식경영학회
• 저자명: 최화영(Hwa Young Choi) 류옥현(Ok Hyun Ryou)
• 간행물 정보: 『외식경영연구』13권 4호, 79~98쪽, 전체 20쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2010.10.30

영문 초록

As dieticians in contract food service management companies perform overall administrative roles, one of their most serious concerns for providing better services is losing skillful kitchen employees who are likely to change jobs. Knowing kitchen employee`s turnover influencing factors may help the kitchen managers to avoid possible employee turnover in a systematic manner. Kitchen employee`s most considerable turnover factors are chosen from the previous research on the same topic in either similar or different industries. Removing redundant or inapplicable factors and grouping remaining factors according to their relativeness lead to the groupfactor(two-level) hierarchial structure which is applicable to the analytical hierarchy process method. An empirical research is conducted using questionnaires for incumbent institutional food service employees and the collected data are analyzed for providing the priority orders of turnover affecting factors. As a result, the colleague relationship is turned out the most critical turnover influencing factor. Wage and welfare systems are prioritized as the secondary important factors. The results suggest kitchen managers to focus colleague relationship rather than wage or welfare system in the long term managerial perspective and provide the basic idea of the human resource management by avoiding possible turnovers.

키워드

Contract Food Service Management Company Turnover Factor AHP