A Comparative Study of Job Stress, Satisfaction and Commitment of Cooking Employees in Hotel Kitchens with and without HACCP Systems

Article information

Korean J Community Nutr. 2018;23(1):28-37

Publication date (electronic) : 2018 February 28

doi : https://doi.org/10.5720/kjcn.2018.23.1.28

Department of Foodservice Management and Nutrition, Sangmyung University, Seoul, Korea.

Corresponding author: Wan-Soo Hong. Department of Foodservice Management and Nutrition, Sangmyung University, Honggimun 2-Gil, Jongno-Gu, 03016 Seoul, Korea. Tel: (02) 2287-5350, Fax: (02) 2287-0104, wshong@smu.ac.kr

Received 2018 February 13; Revised 2018 March 03; Accepted 2018 March 03.

Abstract

Objectives

This study was conducted to identify differences in job stress, satisfaction and commitment of cooking employees working in hotel kitchens with and without HACCP systems.

Methods

Culinary employees of 12 five-star hotels were surveyed and 504 valid data were used for SPSS analysis. Sub factors of working environment factors (job stress, job satisfaction, and job commitment) were examined for analysis.

Results

The results showed that hotels that implemented the HACCP system had significantly higher values for the five sub factors of employee job stress (job demand, relationship conflict, organizational system, lack of job autonomy, and job instability; p<0.001). For the sub factors of job satisfaction (internal and external satisfaction) statistic showed a statistically significant value in hotels that did not implement the HACCP system (p<0.001). Job attachment and job importance, which are sub factors of job commitment, showed no difference in relation to the implementation of HACCP system, and job responsibility showed a higher p-value in hotels that did not implement HACCP (p<0.05).

Conclusions

The results of the study indicate that culinary employees working at venues with HACCP systems have more job related stress, lower job satisfaction and partially less job commitment. Based on this outcome, venues that have already implemented or are planning to implement HACCP systems should consider the implications regarding their management of employees. Managerial policies that enhance autonomy, job stability, achievement, self-development, promotion, and compensation should also be implemented. Finally, meticulous attention and high investments into the work environment and human resources are necessary.

Keywords: HACCP; job stress; job satisfaction; job commitment; hotel cooking staff

Acknowledgments

This work was supported by a research grant from Sangmyung University (2017-A000-0094).

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The Korean Society of Community Nutrition

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Funded by : Sangmyung Universityhttp://dx.doi.org/10.13039/501100002645

Award ID : 2017-A000-0094