Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Exploring Job Attitude of Service Employee and Its Impact on Customer Orientation in the Food Industry - Focusing on Daejeon Restaurants -

  • Jeon, Hyeon-Mo (Dept. of Hotel & Tourism Management, Dongguk University) ;
  • Kim, Jung-Soo (Dept. of Hotel Culinary, Dae-Duk University)
  • Received : 2016.06.13
  • Accepted : 2016.09.17
  • Published : 2016.09.30
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Abstract

The purpose of this study was to explore the effects of job attitudes from the professional restaurant service organization on customer orientation. Using a self-administered questionnaire, data was collected from service employees of professional restaurants. Survey was conducted 20 days from October 11, 2015 to October 30, 2015. Total of 200 questionnaire were distributed and 185 samples were collected and used in the data analysis after excluding 15 unfaithfulness answers. SPSS 18.0 statistical program were used to analyze samples. The result indicated significant and positive impacts between job attitude and its sub-factors(i.e., job satisfaction, organizational commitment) on customer orientation.

Keywords

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