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학술저널
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한국조리학회 Culinary Science & Hospitality Research 한국조리학회지 제18권 제2호
발행연도
2012.3
수록면
1 - 18 (18page)

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This study was conducted to find out the effect of the role of a mentor on work outcomes and job satisfaction among the cooks working at five star hotels in Busan and Ulsan areas. 192 samples were obtained and analyzed using a social science statistics program SPSS/PC + for Window 12.0 along with frequency analysis, factor analysis, reliability analysis and regression analysis. The results of the analyses are as follows. First, experience and skills helped develop a bond of sympathy and cooperative relationships between a mentor and a mentee enabling them to achieve the organization`s goal and provide high quality services. Second, the work execution and protective function of a mentor can create active planning and acting by helping individuals to improve for the future and giving them opportunities for professional works. Third, the psychological and social function of a mentor can create a bond of sympathy through personal contact, maintain smooth relationships in an organization and affect satisfaction in the working environment. Therefore, a mentor can have positive effects on work outcomes and satisfaction among cooks and also improve them. In this respect, through various efforts to institutionalize and activate the current nonofficial mentoring system into an official one, it should be used as a way of improving business performance and competitiveness.

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