Kyung-Cheon Min; Wan-Soo Hong

doi:10.5720/kjcn.2018.23.1.28

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Research Article
A Comparative Study of Job Stress, Satisfaction and Commitment of Cooking Employees in Hotel Kitchens with and without HACCP Systems: Kyung-Cheon Min, Wan-Soo Hong; Korean Journal of Community Nutrition 2018;23(1):28-37.
DOI: https://doi.org/10.5720/kjcn.2018.23.1.28
Published online: February 28, 2018

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: February 13, 2018 • Revised: March 3, 2018 • Accepted: March 3, 2018

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.

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Abstract
Acknowledgments
Acknowledgments
REFERENCES

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).

REFERENCES

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Table 1

General demographic characteristics of the subjects

n (%)

Table 2

Reliability and exploratory factor analysis of the job stress variable

Table 3

Reliability and exploratory factor analysis of the job satisfaction variable

Table 4

Reliability and exploratory factor analysis of the job commitment variable

Table 5

Analysis of difference in job stress with and without HACCP

1) Values are mean ± SD. A 5-point scale was used from 1 (strongly disagree) to 5 (strongly agree).

^**: p<0.01, ^***: p<0.001

Table 6

Analysis of difference in job satisfaction with and without HACCP

1) Values are mean ± SD. A 5-point scale was used from 1 (strongly disagree) to 5 (strongly agree).

^***: p<0.001

Table 7

Analysis of difference in job commitment with and without HACCP

1) Values are mean ± SD. A 5-point scale was used from 1 (strongly disagree) to 5 (strongly agree).

^*: p<0.05

Figure & Data

REFERENCES

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

Korean J Community Nutr. 2018;23(1):28-37. Published online February 28, 2018

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

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

Table 1

General demographic characteristics of the subjects

n (%)

Table 2

Reliability and exploratory factor analysis of the job stress variable

Table 3

Reliability and exploratory factor analysis of the job satisfaction variable

Table 4

Reliability and exploratory factor analysis of the job commitment variable

Table 5

Analysis of difference in job stress with and without HACCP

1) Values are mean ± SD. A 5-point scale was used from 1 (strongly disagree) to 5 (strongly agree).

^**: p<0.01, ^***: p<0.001

Table 6

Analysis of difference in job satisfaction with and without HACCP

1) Values are mean ± SD. A 5-point scale was used from 1 (strongly disagree) to 5 (strongly agree).

^***: p<0.001

Table 7

Analysis of difference in job commitment with and without HACCP

1) Values are mean ± SD. A 5-point scale was used from 1 (strongly disagree) to 5 (strongly agree).

^*: p<0.05

Table 1 General demographic characteristics of the subjects

n (%)

Table 2 Reliability and exploratory factor analysis of the job stress variable

Table 3 Reliability and exploratory factor analysis of the job satisfaction variable

Table 4 Reliability and exploratory factor analysis of the job commitment variable

Table 5 Analysis of difference in job stress with and without HACCP

1) Values are mean ± SD. A 5-point scale was used from 1 (strongly disagree) to 5 (strongly agree).

^**: p<0.01, ^***: p<0.001

Table 6 Analysis of difference in job satisfaction with and without HACCP

1) Values are mean ± SD. A 5-point scale was used from 1 (strongly disagree) to 5 (strongly agree).

^***: p<0.001

Table 7 Analysis of difference in job commitment with and without HACCP

1) Values are mean ± SD. A 5-point scale was used from 1 (strongly disagree) to 5 (strongly agree).