A study on iteration of the hotel chefs'' working environment, self-efficacy, profession respect and hygiene management achievement
-by moderating the characteristic types-

Lee, Seung-Chul
Department of Hotel Culinary & Food Service Management
Graduate School
Catholic Kwandong University


Service industry is a very high competitive industry among others. It is because of that the rapidly changed management environment, household shows high income and the customers'' life style has been changed so much. Also the customers'' require more various and satisfied service and product therefore, the service industry has to have competitive organizational strength. However, for the obtaining high quality of service and products the organization should have satisfied employees at first. Specially, when the employee have unsatisfied working environment they may perform lower level of outcomes.
Thus, this study is to exam an interaction of the hotel chefs'' internal and external working environment, self-efficacy, profession respect and hygiene management achievement. Furthermore, it exams an interaction of self-efficacy, profession respect and hygiene management achievement by hotel chefs'' characteristic types. For achieving this study''s purpose this study investigates literature research and empirical research.
The first chapter shows background of a research, presentation of an issue, purpose of research, study method and study range. Second chapter indicates working environment, self-efficacy, profession respect, hygiene management achievement and characteristic types through advanced research and theories.
Third chapter shows research plan and analysing method and Fourth chapter indicates result analysis. It is analysing the collected data by validity and reliability also it has hypothesis verification through a structure equation modeling analysis.
Fifth chapter shows the result of this study. It sum up the study result and it suggests practical and academical implications. Additionally, it suggests the limitation of this study and future direction of study.
The survey was by Seoul, Inchen and Kyunnggi regions'' five stars hotel chefs from 1, July to 15, August in 2015. And it selected total 421 data for actual analysing. The collected survey applies SPSS 18.0 an AMOS 20.0 for analysing. It adapts descriptive static analysis, frequency analysis, t-test and ANOVA. The variance analysis applies Duncan''s post test when it has significant difference. In addition, this study adapts exploratory factor analysis and reliability analysis for validity verification also for testing relation of each factor it applies correlation analysis. Also, for testing study model it applies reliability, convergent validity and discrimination validity through path analysis and confirmatory factor analysis
The study results are below.
Firstly, the hypothesis 1 shows that three sub factors from working environment and two sub factors from self-efficacy positively interacted each other. As the result aims that the working environment is a very important factor for hotel chefs'' productive working performance also it might help to create confidence and creative chefs.
Secondly, the hypothesis 2 shows notable result between working environment and profession respect. Working environment was positive effect on positive respect but it had negative effect by negative respect.
Also, among facility environment, positive respect and relative respect these interacted positively each other but it effect as negative interact on negative respect. It means that when kitchen facilities and environment are great the chefs have great respect within their job however, when the chefs have lower level of their job respect it was not effect each other even if the facilities and working environment are great.
Thirdly, the hypothesis 3 shows that among three sub factors only human environment was positively effect on hygienic management achievement.
Nowadays, the hotel kitchens have to do systemic inspection and it needs to repairing old facilities by themselves and forced. Thus, chefs may feel good with visible working environment rather than human environment for perform hygienic management achievement.
Fourthly, hypothesis 4 shows that the confident from self-efficacy was effect as positively on the positive respect but negative respect effect as negatively. As the result shows that when the chefs have confident within their work task they may perform well with positive attitude.
Fifthly, hypothesis 5 shows that confident and perform challenge from self-efficacy and hygienic management achievement has positive effect on hygienic management achievement. As it shows that responsible chefs have better perform on the hygienic management.
Sixthly, hypothesis 6 shows that positive respect from profession respect and hygienic management performance interact positively but negative and relative respect were negatively effect on hygienic management performance. As the result indicates that when the supervisor gives heartly consideration the chef might have attachment and respect on their work also it may lead better hygienic management achievement.
Seventhly, the hypothesis 7 shows that interaction between positive respect and hygienic management achievement the introverted person and extroversion characteristics were positively effect on each other. When the chefs have high level of profession achievement and confident they could have higher hygienic management achievement. However, they like new element and having curious also quite emotional.
Lastly, within confident factor the introversion and extroversion characteristics types were positively effect on hygienic management achievement but neurosis shows negative effect on hygienic management achievement. As the result shows that the introverted and extroversion characteristics might ideal characteristic types for achieving affective hygienic management ach