호텔 조리종사자의 메뉴개발 직무만족도에 대한 평가시스템의 영향 및 상호관계

• Published in: 東아시아食生活學會誌 Vol. 25; no. 2; pp. 363 - 371
• Main Authors: 이정호(Jung-Ho Lee), 강근옥(Kun-Og Kang)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 2015
• Subjects: 생활과학; Job satisfaction; menu development; evaluation system
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2015.4.25.2.363

This study investigated the effect and interrelationship of evaluation system in employee's job satisfaction at deluxe hotel kitchen in the Seoul area. The questionnaires developed for this study were distributed to 400 chefs during June to August, 2012. A total of 364 questionnaires were used for analysis (91.0%) and the statistical analysis was completed using PASW (SPSS) 18. The status of operating menu evaluation and menu development was analyzed by dividing the questionnaires into three categories: 'menu idea', 'menu evaluator' and 'menu evaluation system'. The 'menu idea' category showed the highest concern for 'Is the selected idea differentiated from competitors' menu?' (3.10 Likert scale), the 'menu evaluator' category showed the highest concern for 'Do the evaluator's individual factors affect menu evaluation?' ($3.88{\pm}0.96$), and the 'menu evaluation system' showed the highest concern for 'Is the menu commercialized by the menu evaluation system?' (3.32 Likert scale). Overall job satisfaction was studied into three categories: 'human field', 'material field' and 'evaluation field'. Overall satisfaction about one's job was 3.24 Likert scale. For satisfaction in each category, satisfaction for 'human field' was the highest with 3.30 Likert scale compared to 'material field' and 'evaluation field' with 2.76 Likert scale and 3.27 Likert scale, respectively. In conclusion, establishment of a unified evaluation system to improve employee's job satisfaction related to menu development is needed.