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KMID : 1011620110270030071
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Korean Journal of Food and Cookey Science
2011 Volume.27 No. 3 p.71 ~ p.79
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Effects of Culinary Staff's Technology Kitchen System upon Perceived Ease of Use, Usefulness, Attitude, and Job Performance in the Foodservice Industry
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이인숙:Lee In-Suk
윤혜현:Yoon Hye-Hyun
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Abstract
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The purpose of this study was to understand effects of culinary staff"s technology kitchen system upon perceived ease of use, usefulness, attitude, and job performance in the foodservice industry. Based on a total of 387 samples obtained from empirical research, this study reviewed the reliability and fitness of the research model and verified a total of four hypotheses using the Amos program. The hypothesized relationships in the model were tested simultaneously using a structural equation model (SEM). The proposed model provided an adequate fit to the data, χ2=226.501 (df=85), p<.001, CMIN/df 2.665, RMR .066, GFI .927, NFI .926, IFI .952, TLI .941, CFI .952. The results show that culinary staff"s perceived ease of use(β=.534) had a significant positive effect on perceived usefulness. Also, perceived ease of use (β=.350) and perceived usefulness (β=.297) had a positive significant effect on attitude. Further, attitude (β=1.647) had a significant positive effect on job performance. Limitations and future research directions are also discussed.
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KEYWORD
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Technology, Perceived ease of use, Perceived usefulness, Attitude, Job performance, Culinary staff
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