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자료유형
학술저널
저자정보
저널정보
한국호텔관광학회 호텔관광연구 호텔관광연구 제18권 제5호 (통권 제68권)
발행연도
2016.9
수록면
261 - 289 (29page)

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This study was conducted for the impacts of cooks`` personality traits and organizational silence on job satisfaction and organizational commitment. The data were collected from the cooks working in the kitchens of five star hotels in Busan. 300 copies of a questionnaire were distributed for 16 days from April 15 through 30, 2015 to conduct an empirical analysis. For a statistical analysis, using SPSS 18.0 statistical package program, frequency analysis, validity analysis and reliability analysis were conducted, and for the verification of the hypotheses, multiple regression analysis was carried out. The findings were as follows. First, personality traits were identified with four factors: friendliness, openness, neurosis and sincerity; organizational silence, three factors: pro-social silence, defensive silence and acquiescent silence; job satisfaction, two factors: environmental satisfaction and organizational satisfaction; and organizational commitment, two factors, continuous commitment and emotional commitment. Second, regarding cooks`` personality traits, it is found that open-minded, friendly cooks who get along with others are more satisfied with their organization. Third, it turned out that all four personality factors of cooks have impacts on organizational silence, and especially, open-minded cooks who accept other ’ opinions and have a strong responsibility for cooperating with others have less organizational silence. Therefore, though it differs depending on cooks`` personal preference, it is necessary to create an organizational culture aiming at open-minded character. Fourth, defensive behavior of keeping silence to protect oneself has no impact on cooks`` satisfaction. However, the more their pro-social silence, the higher the cooks`` satisfaction with their working conditions and working environment became, but the less their organizational satisfaction became. Fifth, pro-social silence means keeping silence to avoid unnecessary conflict with others’ interest, which increased cooks’ working environment or organizational satisfaction. However, it had a negative impact on their commitment to the organization wanting to belong to that. As an implication of this study, in order to increase cooks’ job satisfaction and organizational commitment and maximize their business performance, it is necessary to develop and increase the common sense for smooth communications between cooks in the kitchen. Finally, we discussed the implications and research limitations.

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