단체급식소 영양사의 이직의도에 미치는 영향요인에 관한 연구
A Study on Factors of Influencing Turnover Intention of Nutritionists Working at Catering Food Industries.
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The purpose of this study is to lower the rate of turnover by analyzing the various factors concerning the intention of turnover of nutritionists working at catering food industries. The survey was conducted with the nutritionists in Daegu and Gyeongbuk area. Date analysis was performed on 150 valid responses. Statistical analyses including frequence, factor analysis, reliability tests such as Cronbach's alpha test, and regression were performed using the SPSS program. The result of the analysis is as follows; Job satisfaction didn't have a effect on the intention of turnover. Organizational characteristics had a effect on the intention of turnover. Communication and coworker relationship in the workplace didn't have a negative(-) effect on the intention of turnover. Therefore, Organizational characteristics will be the most important factor of turnover intention of nutritionists working at catering food industries. Consequently, the results of this study may provide important theoretical and practical implications for catering food industries.
Abstract
The purpose of this study is to lower the rate of turnover by analyzing the various factors concerning the intention of turnover of nutritionists working at catering food industries. The survey was conducted with the nutritionists in Daegu and Gyeongbuk area. Date analysis was performed on 150 valid responses. Statistical analyses including frequence, factor analysis, reliability tests such as Cronbach's alpha test, and regression were performed using the SPSS program. The result of the analysis is as follows; Job satisfaction didn't have a effect on the intention of turnover. Organizational characteristics had a effect on the intention of turnover. Communication and coworker relationship in the workplace didn't have a negative(-) effect on the intention of turnover. Therefore, Organizational characteristics will be the most important factor of turnover intention of nutritionists working at catering food industries. Consequently, the results of this study may provide important theoretical and practical implications for catering food industries.
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