외식기업의 서비스지향성이 조직유효성에 미치는 영향

• 영문명: A Study on Effects of Service Orientation on Organization Effectiveness in the Foodservice Industry: Organization Value as a Mediator
• 발행기관: 한국외식경영학회
• 저자명: 민계홍(Min Kye Hong)
• 간행물 정보: 『외식경영연구』10권 1호, 289~307쪽, 전체 19쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2007.03.31

영문 초록

The study has been implemented to empirically investigate effects of service orientation of foodservice business on organization values and organization effectiveness and then to utilize the findings of the study to develop various marketing strategies for the foodservice industry. The target population of this study were employees who are currently working at the selected foodservice companies in the metropolitan area and the survey was administered from the 18th of July to the 2nd of August, 2006. For data analysis, a reliability analysis was performed to test the reliability of the construct and a series of an confirmatory factor analysis was used for validity test. Finally, a path analysis using analysis of AMOS was administered to evaluate the study model and to test the hypotheses of the study. The findings of the study were as follows: First, the results of structural equation modeling test indicated that the service orientation had a positive effect on organization effectiveness. Second, it was found that role of organization values as a mediator positively affected on service orientation and organization effectiveness, in particular, service orientation through organization value had more effect on job satisfaction.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구방법

Ⅳ. 실증분석 및 결과

Ⅴ. 결론

참고문헌

키워드

Service orientation Orientation value Organization effectiveness Foodservice industry