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자료유형
학술저널
저자정보
김성곤 (부산과학기술대학교) 이승후 (경성대학교)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.26 No.12(Wn.125)
발행연도
2020.12
수록면
102 - 113 (12page)

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This study is about effects of personality types (Big 5) on job satisfaction and subjective job performance and the adjustment effects of experience in order to establish evaluation indexes for the recruitment and personnel management of hotel chefs. The questionnaires were distributed to a total of 320 deluxe hotel chefs, and a total of 291 questionnaires were used for analysis after eliminating 29 insincere responses. The results of the study are summarized as follows: First, openness, sincerity, and extroversion among personality types represent a positive (+) influence relationships in job satisfaction. Second, among personality types, extroversion, openness and nervousness showed positive (+) relationship, and affinity indicated negative (−) relationship. Third, there were significant differences in all routes as a result of verification of the adjustment effect according to experience. The group with low experience had a significant impact on job satisfaction in order of openness and sincerity, while the group with a lot of experience showed influence on satisfaction in order of openness, extroversion and affinity. Based on these results, the hotel and restaurant industry suggested that the external capabilities should be evaluated when hiring cooks, but the internal characteristics should be used together as an evaluation index. It was suggested that members should develop personality education programs to enhance job performance and develop strategic personnel management programs to improve individual satisfaction.

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ABSTRACT
1. 서론
2. 이론적 배경
3. 연구 방법
4. 실증분석
5. 결론 및 요약
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