단체급식 조리종사자의 근무환경, 심리적 소진, 조직 유효성, 장기근속 간의 영향 관계연구

• 영문명: A Study on the Relationship Between Work Environment and Psychological Exhaustion, Organizational Effectiveness, and Long-term Service of Group Food service Workers
• 발행기관: 관광경영학회
• 저자명: 송미정 김옥현
• 간행물 정보: 『관광경영연구』제25권 제2호, 229~255쪽, 전체 27쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2021.03.31

영문 초록

The purpose of this study is to provide efficient managerial management and meaningful information to managers and HR managers who manage group meal by understanding the effect of kitchen environment on psychological burnout, organizational effectiveness and long - term food-service workers. The results are as follows; First, the relationship between work environment factors such as human, physical, rewarding factors and psychological burnout has a significant negative impact on the emotional work environment. Second, the relationship between work environment factors, organizational effectiveness, and long-term service is found to have a significant positive impact, but the correlation between psychological exhaustion and organizational effectiveness and long-term service had a significant negative impact. Third, as a result of examining the mediating effect of psychological burnout on the relationship between the working environment, organizational effectiveness and long - term cook workers, it is found that the organizational effectiveness and the working environment in the long - term cook workers had a significant positive influence and a significant negative influence on psychological burnout.

목차

Ⅰ. 서 론

Ⅱ. 이론적 배경

Ⅲ. 연구설계

Ⅳ. 성과분석

Ⅴ. 결 론

참고문헌

키워드

Institutional Foodservice Psychological Burnout Organizational Effectiveness Long-term Service