호텔 조리사의 사회적지원과 자기효능감이 성취욕구에 미치는 영향 = 삶의 질 조절효과를 중심으로

다국어 초록 (Multilingual Abstract)

This study performed literature examination and positive analysis in parallel in order to check whether the quality of cooks` life gains significant adjustment effects when passion for accomplishment is significantly affected by the social support and self confidence of cooks. As for the method of analysis in this study, frequency analysis was done for the analysis of survey subject characteristics, technical statistics analysis for measurement items characteristics, and reliability test, multi-regression analysis and adjustment regression analysis for the reliability of survey data with the use of SPSS 15.00. For this study, literature study and positive research were done, and results led to the following conclusions: 1) it was shown that cooks put significant value on whether the organization improves the goal and value of their own for social support. 2) the self confidence of cooks was playing important role in raising the passion for accomplishment as cook. In other words, it was shown that the higher the self confidence of cook grows, the higher the passion for accomplishment becomes. 3) the social support that cooks perceive appears to lead to accomplishment in individual works when supports are made seamlessly in attaining goals assigned by the entire organization, superior and co-workers. 4) as the quality of life as cook that cooks perceive is still deficient yet on career stability or sense of confidence etc, perception on such life quality works as significant factor that can drop social support, self confidence and accomplishment passion. 5) such positive analysis results indicated that presently cooks in our nation have deficiency on sense of stability and self confidence, they consider that success within work place is one thing and self realization as cook is another. 6) as is shown from this study, raising the quality of life as cook is affected by the environment within work place as well but many efforts are required for the society to improve the recognition on cooks as professional.