Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지

Effects of Personal and Job Characteristics on Organizational Commitment and Job Satisfaction of Daegu.Gyeongbuk Area Dietitians by Foodservice Employment Type

대구.경북지역 단체급식소 유형별 영양사의 개인특성과 직무특성이 조직몰입과 직무만족에 미치는 영향

  • Sin, Eun-Kyung (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Lee, Yeon-Kyung (Department of Food Science and Nutrition, Kyungpook National University)
  • 신은경 (경북대학교 생활과학대학 식품영양학과) ;
  • 이연경 (경북대학교 생활과학대학 식품영양학과)
  • Published : 2003.04.28
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this study was to investigate the effects of personal and job characteristics on the organizational commitment and job satisfaction of dietitians employed in different foodservice settings. The subjects were dietitians(n=830) employed by schools, hospitals, and industries in Daegu Gyeongbuk area. A questionnaire was used to determine personal and job characteristics, commitment and satisfaction. Organizational commitment scores were the highest for hospital dietitians, and the lowest for industry dietitians (p<0.05). Industry dietitians felt significantly less loyal to their organizations than did the other dietitians(p<0.05). School and hospital dietitians were significantly more likely to say they cared about the fate of their organizations and thought their organizations were the best to work for. Age, education, length of employment, and wages were positively associated with hospital dietitians' commitment(p<0.05). For all dietitians, the fewer the work hours, the higher the commitment(p<0.05). When asked to rate their satisfaction with various aspects of their jobs, dietitians expressed the most satisfaction with co-workers, and the least satisfaction with promotion opportunities. School dietitians were significantly less satisfied with pay and promotion than were the other dietitians. Organizational commitment was associated with wages(0.05), autonomy(0.08), feedback(0.16), dealings with others(0.07), and task identity(0.09). Job satisfaction was affected by educational level(-0.13), wages(0.10), autonomy(0.18), friendship opportunities(0.14), feedback(0.16), task identity(-0.11) and organizational commitment(0.40) (Lisrel program).

Keywords

References

  1. McCormick JE, Daniel I. Industrial psychology. 7th ed, Englewood Cliffs IL: Prentice-Hall,1980
  2. Locke EA.The nature and causes of job satisfaction. In M. Dunnerre(ed) Handbook of industrial and organizational psychology. Chicago, Rand McNally Publishing Co. 1976
  3. Smith HC. Psychology of industrial behavior. New York: Mcgraw-Hill Book Co, 1964
  4. Stanley TL. The joy of working : a new look at job satisfaction. Supervision. 62(9): 3-6, 2001
  5. Sin YG. Organizational Behavior. DaSan 198-200, 1985
  6. Steers RM. Antecedents and outcomes of organizational commitment. Administrative Science Quarterly 22:46-56, 1977 https://doi.org/10.2307/2391745
  7. Mowday RS, Porter LW, Steer RM. Employee organization linkage, N.Y. Academy Press. 1982
  8. Yang IS, Ham SO. Job satisfaction and its relationship to job characteristics of school foodservice dietitians. Korea J Dietary Culture 8(1): 11-19,1993
  9. Chang UJ. Job importance and job satisfaction among elementary school f oodservice dietitians in Seoul.Korean J Dietary Culture 16(5): 423-430, 2001
  10. Shin EK, Lee MJ, Lee YK. The effect of job characteristics and work values on organizational commitment and job satisfaction of the school foodservice dietitians. Korean J Community Nutrition 4(3): 441-453,1999
  11. Park EJ, Kim KN. Job achievement and job satisfaction of dietitian in elementary school. J Korean Diet Assoc 8(2): 163-174,2002
  12. Moon HK, Joung HJ, Cho JS. Relationships between general characteristics and job satisfaction of the Korean dietitian. J Korean Diet Assoc 2(2): 181-198, 1996
  13. Yang IS, Lee JM, Cha JA, Yoon JS. Relationship among job satisfaction, job characteristics, and organizational commitment of dietitians in hospital, school and industry foodservices. J Korean Diet Assoc 3(1): 9-22, 1997
  14. Lee HS, Kim JI. A study on the factors of job satisfaction of the dietitians working in hospitals. Korean J Nutrition 29(6): 651-660, 1996
  15. Lee MJ, Lee YK. Effects of job characteristics, job performance and organizational commitment on job satisfaction of hospital dietitians in the Daegu . Kyungpook area. Korean J Community Nutrition 5(4): 672-682,2000
  16. Kim JM, Song JH. An analysis on the job satisfaction and job characteristic for the dietitians who perform nutrition service in the field of industry foodservice. J Korean Diet Assoc 8(1): 33-41, 2002
  17. Bae HJ, Chun HJ. A Survey on job characteristics and relationships between general characteristics and job satisfaction of the dietician in community health center. J Korean Diet Assoc 4(1): 30-39, 1998
  18. Sims HP, Szilagyi AD, Keller RT.The measurement of job characteristics. Academy of Management J 19:195-212,1974
  19. Mowday RT, Steers RM. The measurement of organizational commitment. J Vocat Beha 14: 224-247,1979 https://doi.org/10.1016/0001-8791(79)90072-1
  20. Smith PC, Kendall LM, Hulin CL. The measurement of satisfaction in work and retirement: A strategy for the study of attitudes. Rand McNally, Chicage,1969
  21. Sneed J. Job characteristics and job satisfaction of school foodservice employees. School Foodservice Research Review. 12(2): 65-68, 1988
  22. Kim HJ. Development of a quality assessment model for hospital food and nutrition services - with a manual for the adoption of total quality management - Graduate School of Dongduk Women's University, Ph.D. Thesis,1998
  23. Michael A. Spinelli and George C. Canavos. Investigating the relationship between employee satisfaction and guest satisfaction. The Cornell Hotel and Restaurant Administration Quarterly. 41(6): 29-33, 2000
  24. Tang. Thomas Li-Ping; Talpade, Medha. Sex differences in satisfaction with pay and co-workers: Faculty and staff at a public institution of higher education. Public personnel management. 28(3):345-349,1999 https://doi.org/10.1177/009102609902800302
  25. Ruf KL. Identification of components of productivity and some factors affecting them in 25 hospital foodservice system. University of Wisconsin Medison Health Science, USA, Ph.D Thesis,1975