호텔 제과ㆍ제빵 업무의 전문성과 업무의 효율화에 관한 연구

• 영문명: A Study on the Job Professionalism and the Job Efficiency of Hotel Confectionary & Bakery Employees
• 발행기관: 한국외식경영학회
• 저자명: 김해룡(Kim Hae Ryong)
• 간행물 정보: 『외식경영연구』8권 1호, 205~224쪽, 전체 20쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2005.04.30

영문 초록

The purpose of this study was to examine how professionalism and job satisfaction of hotel confectionery and bakery employees affect the production of high quality products and production efficiency, what factors influence worker job satisfaction and work efficiency, and to identify existing problems and potential solutions in these areas. The findings of this study were as follows. First, the employees in the hotel confectionery and bakery departments differed significantly in educational background, age, service term, position and salaries. These differences were dependent on socio-demographic variables. Second, the factors associated with their expertise were ample knowledge, specialty, systematic training, aptitude and chance of being recognized. Third, the factors related to the cuisine environment were facility use, material storage, product development, the status of the environment, equipment and facilities, facility management and dependency. The findings of this study suggest that the expertise of confectionery and bakery employees, educational training, cuisine environment, and modernized facilities act as vital factors in improving job satisfaction and performance.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 연구의 이론적 배경

Ⅲ. 연구모형과 조사설계

Ⅳ. 실증 분석

Ⅴ. 결론

참고문헌

키워드

Job professionalism Confectionery and bakery Work efficiency Job satisfaction