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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.6
- 수록면
- 165 - 178 (14page)
이용수
초록· 키워드
Currently, the food service industry is experiencing many difficulties due to Covid-19. Not only the customers, but also the workers are exposed to the risk of covid infection and are ware of the entailing stress. Therefore, this study was conducted with the purpose of understanding the stress of COVID-19 perceived by food service workers and its effect on their job satisfaction and customer orientation. This study conducted a survey on the managers and employees of small restaurants, which are considered to have a relatively higher risk of infection than medium and large restaurants due to lack of space and ventilation facilities. A total of 192 questionnaires were collected for data and the SPSS 18.0 statistical package was used for frequency analysis, reliability analysis, factor analysis, and regression analysis. The results show that there are three stress factors: stress about infection, stress related to social distancing, and stress caused by others. Job satisfaction and customer orientation were classified as a single factor. Our hypothesis test shows that three factors, stress about infection, stress related to social distancing, and stress caused by others, had a significant effect on job satisfaction; stress about infection and stress related to social distancing had a significant effect on customer orientation, though stress caused by others did not appear to have a significant effect on customer orientation. Based on these research results, it is deemed possible to suggest implications for employee management and service quality management by identifying the causes of Covid-19-related stress.
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목차
- Abstract
- I. 서론
- II. 이론적 배경
- III. 연구 설계
- IV. 실증 분석
- V. 결론
- 참고문헌
참고문헌
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