레스토랑 직원의 지각된 불완전취업과 직무만족

• 영문명: Perceived Unstable Employment and Job Satisfaction in Restaurant Industry: Comparison between Regular Workers and Contingent Workers
• 발행기관: 한국외식경영학회
• 저자명: 이은수(Lee Eun Soo)
• 간행물 정보: 『외식경영연구』9권 4호, 71~91쪽, 전체 21쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2006.12.31

영문 초록

The purpose of this study is to understand the characteristics of unstable employment in restaurant industry, and identify the determinants of job satisfaction between regular workers and contingent workers. Data were collected form the employees of six casual dining-restaurants in Seoul from February 14 to 21, 2005, and 309 samples were used for final analysis. The results revealed that there were no significant differences in demographic and job characteristics between regular workers and contingent workers except age and tenure. In particular, working time and perceived unstable employment did not differ significantly between regular workers and contingent workers. In addition, the result indicated that the determinants of job satisfaction for contingent workers were co-workers, promotion and work, while the determinants of job satisfaction for regular workers were work, supervision and pay.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구의 설계

Ⅳ. 실증분석

Ⅴ. 결론

참고문헌

키워드

Unstable Employment Contingent Worker Job Satisfaction Casual Dining-restaurant