Employee Satisfaction Analysis in Food Service Industry – Resultant of Questionnaire to the Restaurant Staff

Autor:	Takeshi Shimmura, Nobutada Fujii, Toshiya Kaihara, Tomomi Nonaka, Yoshihiro Hisano, Tomoyuki Asakawa, Fang Yu
Rok vydání:	2016
Předmět:	Service quality Work (electrical) Service management Position (finance) Customer satisfaction Food service Job satisfaction Business Marketing Work environment
Zdroj:	Serviceology for Designing the Future ISBN: 9784431558590 ICServ
DOI:	10.1007/978-4-431-55861-3_2
Popis:	This study analyzed employee satisfaction in the food service industry by looking at the results of a questionnaire delivered to the restaurant staff. Question items were divided into seven question categories: work environment, work efficiency and service quality, relationship with bosses, rules, education system, attitude and motivation toward work, and interest in multi-skills development. A Japanese restaurant chain located in Japan is selected as an analysis target. Satisfaction structures and the differences among the attributes of work position, employee pattern, age group, and length of continuous employment were analyzed with correlation analysis and covariance structure analysis.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::47b18d4349fae53730ee885b47e5f771 https://doi.org/10.1007/978-4-431-55861-3_2 Zobrazit plný text záznamu