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KMID : 0665220190320030236
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Korean Journal of Food and Nutrition
2019 Volume.32 No. 3 p.236 ~ p.245
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Working Condition, Job Understanding, Job Performance and Job Satisfaction of School Foodservice Employees in Chungnam Area - Focusing on Comparative Analysis Based on School Type and Status
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Lee Ji-Young
Lee Je-Hyuk
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Abstract
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The objective of this study was to investigate job understanding, performance, and job satisfaction of 150 school foodservice employees in Chungnam area from April 23, 2018 to May 18, 2018. The score of the relationship with colleagues was in the order of elementary school, middle school, and high school (p<0.05). Job understanding was ranked as follows: middle school, elementary school, and high school (p<0.05). Questionnaires on performance of food ingredients and working process management had 4.8 points for the cook and 4.6 points for the cooking staff (p<0.05). Based on the subjects’ position, the hygienic safety management performance was higher in cooks than in cooking staff (p<0.05). Job satisfaction showed higher points in elementary school and middle school subjects in all items as compared to subjects of high school (p<0.05). Cooks showed more job satisfaction compared to cooking staff (p<0.05). There was a significant positive correlation (r=.253, p<0.01) between job satisfaction and job performance. Job understanding showed a significant positive correlation with job performance. Job satisfaction had a positive correlation with performance for hygienic safety management (r=.275, p<0.01).
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KEYWORD
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school foodservice employee, job understanding, performance, job satisfaction
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