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KMID : 1011620200360010101
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 1 p.101 ~ p.108
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The Effect of Affective Commitment and Continuance Commitment on Job Satisfaction and Turnover Intention of Dietitians in Contracted Foodservice Management Company
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Lyu Eun-Soon
Lee Kyung-A
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Abstract
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Purpose: This study investigated the effects of organizational commitment (affective commitment, continuance commitment) on job satisfaction and turnover intentions of dietitians engaged in contracted foodservice management companies.
Methods: The research was performed by using questionnaires conducted from May 2018 to August, 2018 on 174 dietitians of contracted foodservice management company including 5 major companies.
Results: The mean scores for job satisfaction, affective commitment, continuance commitment, and turnover intention were 3.19/5.00, 2.86, 3.29 and 2.77, respectively. The mean score for affective commitment and turnover intention differed significantly according to age and career. The higher career group had higher affective commitment and job satisfaction than did the lower group, and continuance commitment and turnover intention was lower. There was a negative correlation (p<0.01) between affective commitment, continuance commitment, and turnover intention, but there was a positive correlation (p<0.01) with job satisfaction. Whereas there was a negative correlation (p<0.05) between continuance commitment and job satisfaction, there was positive correlation (p<0.05) with turnover intention. There was a negative correlation (p<0.01) between job satisfaction and turnover intention. Affective commitment had positive influence on job satisfaction (β=0.635, p<0.001), but affective commitment had a negative influence on turnover intention (β=-0.519, p<0.001).
Conclusion: The results suggest that affective commitment have a direct impact on job satisfaction and turnover intention. Therefore, contracted foodservice management companies should develop a variety of program to increase their sense of belonging and organizational love for their dietitians and improve their affective commitment.
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KEYWORD
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contracted foodservice management company, dietitian, organizational commitment, job satisfaction, turnover intention
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