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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.25 No.11(Wn.112)
- 발행연도
- 2019.11
- 수록면
- 154 - 162 (9page)
이용수
초록· 키워드
Stress is essential element in the domain of human resource management. It is imperative to investigate the characteristics of stress in the quick service restaurant because quick service restaurant is labor intensive. Hence, the purpose of this study is to examine the antecedents of stress in the quick service restaurant domain. In order to achieve the research purpose, this research adopted survey as main instrument. For the data collection, this research used Amazon Mechanical Turk. The period of data collection is early April. The number of observation is 416. This research used statistical tools (e.g., frequency analysis, reliability analysis, exploratory factor analysis, correlation matrix, simple regression, and multiple regression analysis) to analyze the data. As the explanatory elements for stress, this research employed conflict, safety, work load, and self-efficacy. Regarding the results, conflict is positively associated with stress. However, the results revealed non-significant association between stress and safety. In addition, this research found that workload positively affects the stress. Lastly, this study presents the U-shape curve linear association between stress and self-efficacy. It indicates that adequate level of self-efficacy is essential to minimize the stress level of quick service restaurant employees.
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목차
- ABSTRACT
- 1. INTRODUCTION
- 2. THEORETICAL UNDERPINNING AND RESEARCH HYPOTHESES
- 3. METHOD
- 4. RESULTS
- 5. Conclusion
- REFERENCES
참고문헌
참고문헌 신청최근 본 자료
UCI(KEPA) : I410-ECN-0101-2020-594-000127303
