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Corporate Environment, Six Sigma Program, and Work Commitment;Focused on Hotel Cuisine Department

외식환경, 호텔 조리부서의 6시그마기법, 및 업무몰입간의 관계

  • 김현묵 (경북과학대학 호텔외식계열) ;
  • 유영진 (대구가톨릭대학교 외식산업학과)
  • Published : 2008.08.28

Abstract

One recurrent theme within the literature on 6 sigma was the study of its effect on organizational performance. Nonetheless, most research were focused on analyzing the relationships between the implementation of different elements and several types of performance. This research incorporated the effect of organizational environment as a variable for explaining the impact of 6 sigma on business results. The model was tested using regression analyses, employing a survey of employees of hotels' cuisine departments involved in 6 sigma. The causal analysis results showed that dynamism, munificence and complexity influenced the degree of implementation of the main 6 sigma principles. Similarly, the dimensions of 6 sigma had an impact on employees' work commitment. The model could be used by hotels to assess their level of 6 sigma success depending on specific environmental characteristics.

Keywords

Cuisine Department;6 Sigma;Environment;Work Commitment

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