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.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.25 No.1(Wn.102)
- 발행연도
- 2019.1
- 수록면
- 10 - 17 (8page)
이용수
초록· 키워드
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The hotel corporation is considered a human-oriented industry based on human resources rather than a facility-oriented service that depends on the equipment based on expertise and high-level technology. Human resources, along with material resources including commodities, are recognized as important factors in corporate management. The purpose of this study is to identify structural relationship of organizational trust and customer orientation influenced by internal marketing of hotel corporate culinary staff and utilize the information as a reference for the personnel policies of hotel corporations. In this study, frequency analysis, exploratory factor analysis, correlation analysis and multiple regression analysis, the exploratory factor analysis, and correlation multiple regression analysis were conducted using the statistical programs SPSS 23.0 and AMOS 21.0 on 414 luxury hotel culinary staff in Busan. The study results showed that all factors except welfare benefits, a subfactor of hotel corporation’s internal marketing were analyzed to be statistically meaningful to organizational trust. And organizational trust was analyzed to be meaningful to customer orientation. The study implies that it is necessary for hotel managers to strengthen the welfare benefits of culinary staff, gain trust from the organization through the delegation of authority set by internal marketing activities, and have employees build trust on the organization by acquiring skills through education and training.
목차
ABSTRACT
1. 서론
2. 이론적 배경
3. 연구방법
4. 실증분석
5. 결론
REFERENCES
참고문헌 (32)
참고문헌 신청
Arthur, M. B. (1994). The boundaryless career: A new perspective for organizational inquiry. Journal of Organizational Behavior, 15(4), 295-306.
Berry, L. L. (1981). The employee as customer. Journal of Retail Banking, 3(1), 33-40.
Berry, L. L., & Parasuraman, A. (2004). Marketing services: Competing through quality. Simon and Schuster.
Brown, T. J., Mowen, J. C., Donavan, D. T., & Licata, J. W. (2002). The customer orientation of service workers: Personality trait effects on self-and supervisor performance ratings. Journal of Marketing Research, 39(1), 110-119.
Byun, J. W., & Ko, J. Y. (2013). Effect of leadership on followership, organization trust, and customer orientation in the super deluxe hotels. Journal of Foodservice Management, 16(6), 157-180.
Berry, L. L. (1981). The employee as customer. Journal of Retail Banking, 3(1), 33-40.
Berry, L. L., & Parasuraman, A. (2004). Marketing services: Competing through quality. Simon and Schuster.
Brown, T. J., Mowen, J. C., Donavan, D. T., & Licata, J. W. (2002). The customer orientation of service workers: Personality trait effects on self-and supervisor performance ratings. Journal of Marketing Research, 39(1), 110-119.
Byun, J. W., & Ko, J. Y. (2013). Effect of leadership on followership, organization trust, and customer orientation in the super deluxe hotels. Journal of Foodservice Management, 16(6), 157-180.
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