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논문 기본 정보

자료유형
학술저널
저자정보
마은희 (가톨릭관동대학교) 백내용 (가톨릭관동대학교) 김호석 (가톨릭관동대학교)
저널정보
한국외식산업학회 한국외식산업학회지 한국외식산업학회지 제20권 제6호(통권 제69호)
발행연도
2024.12
수록면
99 - 115 (17page)

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연구주제
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연구배경
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초록· 키워드

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This study aimed to investigate restaurateurs' entrepreneurial orientation as perceived by employees of small restaurant businesses and its impact on organizational immersion and job performance. The survey period was approximately 50 days from July 1, 2023 to August 20, 2023, and a total of 250 questionnaires were distributed, and 245 were collected. Of the collected questionnaires, a total of 234 questionnaires were used for the final analysis, excluding 11 questionnaires that were not suitable as data or were dishonest. To summarize the results of the study, first, entrepreneurial orientation has a significant positive (+) effect on organizational immersion. The results of the research hypothesis verification showed that risk sensitivity and enterprisingness, which are sub-factors of entrepreneurial orientation, have a significant affective (+) effect on organizational immersion, and innovativeness has no significant affective (+) effect on organizational immersion. These results show that immersion will occur without alienation from the organization unless the employees are involved in new menu development, new service strategies, etc., and the innovation goals and strategies are established through sufficient communication. Second, organizational immersion has a significant positive (+) effect on job performance. As a result of verifying research hypothesis H2, which states that organizational immersion has a significant positive (+) effect, it was found to have a significant positive (+) effect. These results show that high organizational immersion leads to a strong sense of belonging and affection for the organization, which leads to doing one's best for the company's goals and interests, which has a positive effect on job performance.

목차

Abstract
Ⅰ. 서론
Ⅱ. 이론적 배경
Ⅲ. 연구설계
IV. 실증분석
V. 결론
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