호텔제과ㆍ제빵 업무의 전문성과 직무만족에 관한 연구

• 영문명: A Study on the Job Professionalism and the Job Satisfaction of Hotel Confectionery & Bakery Employees
• 발행기관: 한국외식경영학회
• 저자명: 김해룡(Kim Hae Ryong) 조춘봉(Cho Chun Bong)
• 간행물 정보: 『외식경영연구』5권 1호, 47~66쪽, 전체 19쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2002.04.30

영문 초록

The purpose of this study was to examine in which way the job professionalism and the job satisfaction of hotel confectionery and bakery employees affect the production of high quality product and productivity efficiency and which factors influence their job satisfaction and work efficiency, and to identify what problems there were and what solution there would be. The findings of this study were as follows. First, the employees in the hotel confectionery and bakery departments were significantly different in educational background, age, service term, position and salaries depending on the socio-demographic variables. Second, the factors associated with their expertise were ample knowledge, major, 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 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 to improve the job satisfaction and the job performance.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 연구의 이론적 배경

Ⅲ. 연구모형과 조사설계

Ⅳ. 실증분석

Ⅴ. 결론

참고문헌