식음료부문 종사자의 창의성과 조직유효성 및 서비스품질 간의 확인적 요인분석

• 영문명: The Effect of Hotel Food & Beverage Department Employees' Creativity on Organizational Effectiveness and Service Quality
• 발행기관: 한국관광학회
• 저자명: 정의선 김상욱 김선일
• 간행물 정보: 『관광학연구』제36권 제3호, 79~101쪽, 전체 23쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2012.04.30

영문 초록

The food and beverage sector in the Hotel Industry contributes, on average, 20-30 percent of total revenue and is a major contributing factor for successful hotel management. The focus of this study analyse is the effect of hotel food and beverage employees' creative influence and its impact on organizational effectiveness and service quality. According to the exploratory factorial analysis the food and beverage department employees’ creativity is component autonomy, leadership, and motivation. The organizational effectiveness engages organizational commitment, changing job intention and job satisfaction. The service quality indicates total five constructs such as availability, responsibility, credibility, sympathy and validity. This study investigated confirmatory factor analysis. The goodness of fit shows 􀉑2=246.940 (df=276), p=0.000, GFI=0.923, AGFI= 0.904, NFI=0.923, RMR=0.031, thus the model can be an appropriated through standard figure. For further study the hospitality industry should study on creativity for improve creative management and employees it would direct competitiveness among variable hotel industry.

목차

I. 서론

II. 이론적 배경

III. 연구방법

IV. 연구결과

V. 결론

참고문헌

키워드

종사자 창의성 조직유효성 서비스품질 확인적 요인분석 Employee Creativity Organizational effectiveness Service quality Confirmatory factor analysis