인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
개인구독
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지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
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오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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