호텔 제과,제빵 업무의 전문성과 업무의 효율화에 관한 연구
분야
사회과학 > 경영학
저자
김해룡 ( Hae Ryong Kim )
발행기관
한국외식경영학회
간행물정보
외식경영연구 2005년, 제8권 제1호, 205~224페이지(총20페이지)
파일형식
86700252.pdf [무료 PDF 뷰어 다운로드]
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    영문초록
    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,
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