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KMID : 0665420070220020201
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Korean Journal of Food Culture
2007 Volume.22 No. 2 p.201 ~ p.209
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Usage Frequency and Importance of Competencies Required to Restaurant Industry Professionals
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Choi Hyun-Joo
Yang Il-Sun
Cha Jin-A
Shin Seo-Young
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Abstract
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The purpose of this study was to analyze usage frequency and importance of competencies which are required to restaurant industry professionals. For this purpose, opinions of restaurant industry professionals on the competency were surveyed using questionnaires. To develop a questionnaire, a total of 27 competency variables which are required to restaurant industry professionals were drawn through literature review. Questionnaires were distributed to 300 professionals in restaurant industry with different positions using random sampling. Out of 300 questionnaires, 221 questionnaires were used for analysis. Statistical analysis was conducted using SPSS 10.0, including descriptive analysis, ANOVA and t-test. Reliability test and factor analysis were also conducted to evaluate the reliability and validity of the questionnaire. As a result, ’attitude and personality’ factor was recognized as the most frequently used and the most important competency factor of restaurant industry professionals. Therefore, the competency such as ’sincerity’, ’responsibility’, ’sense of honesty’, ’positive attitude’, ’tolerance and justice’, should be more emphasized in restaurant management education. The level of current usage and importance of each competency were different according to age, education level, working experience, position, number of employees, type of restaurant and type of management.
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KEYWORD
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restaurant industry professionals, competency, importance, usage frequency
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