패밀리 레스토랑 종사원의 고용형태가 직무만족에 미치는 영향

• 영문명: Impact of the Conditions Employment on the Level of Contentment in Family Restaurants
• 발행기관: 한국외식경영학회
• 저자명: 박경곤(Park Kyung Kon) 최성기(Choi Seong Gi)
• 간행물 정보: 『외식경영연구』10권 2호, 319~331쪽, 전체 13쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2007.06.30

영문 초록

The ratio of temporary positions has kept creeping up in the family restaurant businesses. That motivated us to conduct a study to obtain accurate field data on the possible difference in the level of contentment being felt, among the permanently employed (i.e. regular employees) versus among the temporarily employed (i.e. contract employees). The study was performed in five categories, and the results we obtained are quite varying. In a category where one would expect a higher level of contentment among the permanently employed, it turns out that the opposite holds true, according to the results of this study. Furthermore, the study results seem indicate that the temporary employees could feel better about their jobs and would perform better in their assigned duties if they are given clearer visions, better on-job training, and the sense of being a part of the work place.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구의 설계

Ⅳ. 실증분석

Ⅴ. 결론

참고문헌

키워드

Family restaurants Employment conditions