외식산업 파트타임 근무와 풀타임 근무의 차이

• 영문명: Differences between Full-time and Part-time Work in Food-service Industry: Involvement, Organizational Commitment and Turnover
• 발행기관: 한국관광학회
• 저자명: 김영국
• 간행물 정보: 『관광학연구』제30권 제1호, 233~250쪽, 전체 18쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2006.02.28

영문 초록

This study examines the interactive effects of job involvement, organizational commitment on the turnover intentions of full-time and part-time employees in food-service industry. Subgroup-moderated regression analysis revealed a significant involvement-commitment interaction for part-time employees and a marginally significant interaction for full-timers. Employees with low commitment and involvement exhibited the strongest turnover intention in both groups, whereas the lowest turnover intention occurred in the part-timers with low involvement and high commitment.

목차

I. 서론

II. 이론적 고찰

III. 연구방법

V. 분석결과

VI. 결론 및 시사점

참고문헌

키워드

파트타임 풀타임 직무몰입 조직몰입 이직의사 조절효과