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논문 기본 정보

자료유형
학술저널
저자정보
저널정보
한국관광연구학회 관광연구저널 관광연구저널 제24권 제4호
발행연도
2010.12
수록면
275 - 287 (13page)

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The hotel food service business has relatively higher dependence on personal service and its service is provided by well trained employees and in turn, by those employees it can extract positive reponses from customers. It is just service level of employees that determines service quality and increases customer satisfaction in the process of interaction between customers and service. Owing to the importance of employees` service, the hotel gets to require its employees to offer the best service for its customers but it can lead job stress in those employees. Like this the employees in the hotel food service business can meet the job unsatisfaction and provide decreased service quality resulting from psychological burnout and emotional labor stress during the work and by their role. This can be the origin of customer unsatisfaction and produce ineffective operation of hotel food service business. In spite of the importance of emotional labor and burnout phenomenon, there is lack of researches regarding the relationship among employees` emotional labor, burnout, and service quality. Reviewing the precedent researches, especially, they address that the emotional labor perceived by employees can operate as a factor to decease service quality and bring about burnout phenomenon. However it is difficult to find the researches which verified or established the relationship between emotional labor and burnout phenomenon empirically.

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