외식기업 주방의 물리적 환경과 내적반응이 조직성과에 미치는 인과관계 연구

• 영문명: The A Study on the Casuality effected on Organizational Performances of Physical Kitchen Environments and Internal Responses in Foodservice Businesses
• 발행기관: 한국외식경영학회
• 저자명: 허준(Heo Jun)
• 간행물 정보: 『외식경영연구』12권 1호, 127~151쪽, 전체 24쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2009.02.28

영문 초록

The purpose of this study is to identify the causal relationship of how much cooking employees working at foodservice businesses influence organizational performance through perceived physical kitchen environmental factors and internal responses. This study distributed total 670 copies of questionnaire, of which 579 copies except 73 copies were collected. So this study used 575 copies for the positive proof based analysis except 22 copies, targeting at the effective samples. According to the analysis results of this study, in the case of Hypothesis 1~Hypothesis 6, comfort, spaciality, and convenience as physical environments had the significant effects on emotional responses and cognitive responses. As for the effects on physical environments and internal responses, comfort, and spatiality had the negative effects on emotional response and cognitive response. And also, in the case of Hypothesis 7~Hypothesis 10, as for the research hypothesis that emotional response and cognitive response will have the significant effects on organizational efficiency and effectiveness, emotional response had no significant effect, and only cognitive response had the significant positive effects. Therefore, these analysis results should be used as the basic data for the physical kitchen environment of the foodservice businesses in the future. So better succeeding studies should be performed on the kitchen environments of foodservice businesses.

목차

Abstract

Ⅰ. 서론

Ⅱ. 이론적 고찰

Ⅲ. 연구방법

Ⅳ. 분석결과

Ⅴ. 결론 및 제언

참고문헌

키워드

Foodservice businesses Hotel Kitchen employees Physical environment Internal reactions Organizational performance