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호텔 조리사의 학습조직이 창의성, 혁신행동, 조직성과에 미치는 영향

A Study on the Impact of the Learning Organizationns of Hotel Cooks on Creativity, Innovative, Behavior and Organizational Achievement

이재곤|유을순|서상원
관광경영학회 (Tourism Management Research Organization)|2017.11|관광경영연구 (Journal of Tourism Management Research)|제21권 제6호|pp. 595-619

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초록

This study aimed to analyze the influence of the learning organization of cooks at five-star hotels on creativity, innovative behavior, and organizational achievement, and put forward an efficient proposal based on the results of the analysis. For the purposes of the study, a total of 322 questionnaires were distributed to a parent population of cooks at five-star hotels in Seoul and 301 questionnaires with qualified responses were utilized in the empirical analysis. The collected data was analyzed using the SPSS ver. 21.0 and AMOS ver. 18.0 statistics package. As a result of an empirical analysis based on a structural equation model analysis, the hypothesis on the learning organization of hotel cooks having an effect on creativity (Hypothesis 1) was adopted. Accordingly, the hypothesis on the learning organization of hotel cooks having an effect on innovative behavior (Hypothesis 2); the hypothesis predicting that the learning organization of hotel cooks has an effect on organizational achievement (Hypothesis 3); the hypothesis that creativity affects innovative behavior (Hypothesis 4); the hypothesis that creativity affects organizational achievement (Hypothesis 5); and lastly, the hypothesis that innovative behavior affects organizational achievement (Hypothesis 6) were adopted. In this study, practical and academic implications were given based on these findings.

Abstract

This study aimed to analyze the influence of the learning organization of cooks at five-star hotels on creativity, innovative behavior, and organizational achievement, and put forward an efficient proposal based on the results of the analysis. For the purposes of the study, a total of 322 questionnaires were distributed to a parent population of cooks at five-star hotels in Seoul and 301 questionnaires with qualified responses were utilized in the empirical analysis. The collected data was analyzed using the SPSS ver. 21.0 and AMOS ver. 18.0 statistics package. As a result of an empirical analysis based on a structural equation model analysis, the hypothesis on the learning organization of hotel cooks having an effect on creativity (Hypothesis 1) was adopted. Accordingly, the hypothesis on the learning organization of hotel cooks having an effect on innovative behavior (Hypothesis 2); the hypothesis predicting that the learning organization of hotel cooks has an effect on organizational achievement (Hypothesis 3); the hypothesis that creativity affects innovative behavior (Hypothesis 4); the hypothesis that creativity affects organizational achievement (Hypothesis 5); and lastly, the hypothesis that innovative behavior affects organizational achievement (Hypothesis 6) were adopted. In this study, practical and academic implications were given based on these findings.

참고문헌 (64)

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