호텔조리사의 업무역량이 직무만족에 미치는 영향 연구: 통제위치의 조절효과를 중심으로
The Effects of Hotel Cooks’Work Ability on Their Job Satisfaction: The Moderating Effect of Their Locus of Control
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This paper described and presented an empirical verification of the effects of work ability perceived by hotel cooks on their job satisfaction. In addition, this paper empirically verified the moderating effect of hotel cooks’ locus of control on the effect of their work ability on their job satisfaction, thereby providing meaningful suggestions to the hotel industry and the academic world. The results of the empirical analyses are summarized as follows: First, according to the empirical analysis of the effects of hotel cooks’ work ability factors on their job satisfaction, only their qualifications affected their job satisfaction. The factors of their awareness of the importance of cooking, enterprising will for growth, and menu development/communication with customers did not influence their job satisfaction. Second, according to the results of moderated regression analysis aimed at verifying the moderating effect of hotel cooks’ locus of control on the effect of their work ability factors on their job satisfaction, only the factor of their awareness of the importance of cooking had a moderating effect. The factors of their qualifications, enterprising will for growth, and menu development/communication with customers did not have a moderating effect.
Abstract
This paper described and presented an empirical verification of the effects of work ability perceived by hotel cooks on their job satisfaction. In addition, this paper empirically verified the moderating effect of hotel cooks’ locus of control on the effect of their work ability on their job satisfaction, thereby providing meaningful suggestions to the hotel industry and the academic world. The results of the empirical analyses are summarized as follows: First, according to the empirical analysis of the effects of hotel cooks’ work ability factors on their job satisfaction, only their qualifications affected their job satisfaction. The factors of their awareness of the importance of cooking, enterprising will for growth, and menu development/communication with customers did not influence their job satisfaction. Second, according to the results of moderated regression analysis aimed at verifying the moderating effect of hotel cooks’ locus of control on the effect of their work ability factors on their job satisfaction, only the factor of their awareness of the importance of cooking had a moderating effect. The factors of their qualifications, enterprising will for growth, and menu development/communication with customers did not have a moderating effect.
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