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KMID : 1011620100260010041
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 1 p.41 ~ p.53
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Contribution of Emotional Labor to Job Stress of Dietitians in School Foodservice
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김현아:Kim Hyun-Ah
저자없음:No authors listed
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Abstract
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The purposes of this study were to: a) investigate personal and foodservice operational factors affecting job stress of school foodservice dietitians, b) analyze the contribution of emotional labor to job stress of school foodservice dietitians. A survey was conducted from May 2 to June 13, 2008 to collect data from school foodservice dietitians (N＝546). 206 questionnaires were returned completed, and 15 improperly-completed questionnaires were excluded. Finally, 191 questionnaires were used for final statistical analysis (usage rate : 34.98%). The results of the study were as follows. First, personal variables significantly affecting dietitians’ job stress were ‘monthly bills(p＜0.05)’ and ‘total length of time in school foodservice (p＜0.05)’. Second, foodservice operational variables affecting dietitians" job stress were ‘school level (p＜0.05)’, ‘type of school foodservice management (p＜0.01)’, ‘number of meal service times (p＜0.05)’, ‘total number of meals served per day (p＜0.001)’, ‘number of meals served per day for students (p＜.001)’, ‘number of meals served per day for teachers (p＜0.001)’, and ‘number of foodservice staff (p＜0.001)’. Third, emotional labor was found to contribute significantly to the job stress of dietitians in school foodservice (p＜0.001). It was found that as dietitians experience more emotional labor at work, more job stress is experienced. Stress management is a very important and meaningful contributor to foodservice quality as well as to personal well-being for workers in school foodservice. Therefore, it is proposed that management of emotional labor is essential for stress management. Further, emotional labor and job stress should no longer be considered a personal matter, but rather should be approached systematically in all aspects of a school foodservice organization.
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KEYWORD
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emotional labor, job stress, dietitian, school foodservice
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