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자료유형
학술저널
저자정보
장혜준 (경민대학교 호텔외식서비스학과)
저널정보
한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 호텔리조트연구 호텔리조트연구 제20권 제5호
발행연도
2021.10
수록면
29 - 48 (20page)

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With today’s growing focus on human services in which employees meet customers for the most hours of their work, the present study was conducted to verify the effects of organizational competency on organizational commitment and customer orientation, involving hotel employes engaged in food and beverage (F&B) service encounters with customers. In the study, a total of 350 questionnaires were distributed offline for a one-month period between January 20 and February 20, 2018, and 337 questionnaires (96.2%) were used for a final analysis. As a result of the analysis, all sub-factors of organizational competency, which were organizational direction, system capabilities, leadership capabilities, and member capabilities, had positive effects on organizational commitment. In addition, the three subfactors of organizational direction, system capabilities, and member capabilities, excluding leadership capabilities, had positive effects on customer orientation. Finally, organizational commitment positively affected customer orientation. Based on these findings, the present study sought practically applicable improvements for hotel employees engaged in F&B service encounters to respond to today’s faced-based work environment and suggested implications to help improve their customer orientation.

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