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본 논문 에서는 인적자원관리의 중요한 변수인 조리사의 라포에 대한 연구가 미비한 실정에서 호텔 조직문화유형이 직장상사 - 조리사간 라포 형성과 직무성과에 미치는 영향관계를 규명하려 한다. 연구의 결과를 바탕으로 호텔 경영진에게 외식시장의 경쟁우위확보에 필요한 긍정적 시사점을 제시하는데 그 목적이 있다. 이를 위해서 광주와 전남에 소재하는 특 1급과 특 2급 호텔12곳에서 근무하는 조리사를 대상으로 자료를 수집하였고, 신뢰도 분석, 요인 분석, 빈도 분석 및 다중회귀분석을 실시하였다. 연구결과는 다음과 같다. 첫째, 호텔 조직문화 요인 중 합의문화가 직장상사 - 조리사간 라포 형성에 긍정적 영향을 미치는 것으로 나타났다. 둘째, 직장상사 - 조리사간 라포가 잘 형성될수록 직무성과가 높아지는 것으로 나타났다. 셋째, 호텔 조직문화 요인 중 개발문화, 합리문화, 합의문화가 직무성과에 긍정적 영향을 미치는 것으로 나타났다. 본 연구의 결과를 보면 호텔 조리사의 직무성과를 향상시키기 위해서는 호텔의 조직문화와 라포 형성이 중요하며, 라포가 형성되면 조직 관리의 효율성이 증가하므로 호텔기업은 조리사가 자발적으로 참여하여 노력할 수 있는 전략을 모색해야 한다.
This study investigates the relationship of the impact of a hotel’s organizational culture type on the superior-cook rapport formation and job performance. There have been no studies of cooks’ rapport, an important variable of human resources management. This study aims to present hotel management with positive implications necessary for gaining a competitive advantage in the food service market based on the results. For this purpose, data were collected from cooks who were working at 12 first-class and second-class hotels located in Gwangju and Jeollanam-do, and reliability analysis, factorial analysis, frequency analysis, and multiple regression analysis were conducted. The results of the study are summarized as follows. First, it turned out that, of the hotel organizational culture factors, consensus culture had a positive impact on the superior-cook rapport formation. Second, it turned out that the better the superior-cook rapport formation, the higher their job performance. Third, it turned out that the factors of hotel organizational culture, development culture, rational culture, and consensus culture had positive impacts on job performance. As a result of this study, in order to enhance a hotel cooks’ job performance, the hotels’ organizational culture and rapport formation are important. If rapport is formed, the efficiency of organizational management increases, so hotel corporations should seek strategies in which cooks can make efforts through voluntary participation. This study investigates the relationship of the impact of a hotel’s organizational culture type on the superior-cook rapport formation and job performance. There have been no studies of cooks’ rapport, an important variable of human resources management. This study aims to present hotel management with positive implications necessary for gaining a competitive advantage in the food service market based on the results. For this purpose, data were collected from cooks who were working at 12 first-class and second-class hotels located in Gwangju and Jeollanam-do, and reliability analysis, factorial analysis, frequency analysis, and multiple regression analysis were conducted. The results of the study are summarized as follows. First, it turned out that, of the hotel organizational culture factors, consensus culture had a positive impact on the superior-cook rapport formation. Second, it turned out that the better the superior-cook rapport formation, the higher their job performance. Third, it turned out that the factors of hotel organizational culture, development culture, rational culture, and consensus culture had positive impacts on job performance. As a result of this study, in order to enhance a hotel cooks’ job performance, the hotels’ organizational culture and rapport formation are important. If rapport is formed, the efficiency of organizational management increases, so hotel corporations should seek strategies in which cooks can make efforts through voluntary participation.
키워드열기/닫기 버튼
Hotel, Organizational culture type, Rapport formation, Job performance
