호텔 종사원의 내부마케팅, 직무스트레스, 이직의도와의 관계

다국어 초록 (Multilingual Abstract)

The purpose of this study is to analyze factors such as employees` internal marketing, job stress which affect the intentions of turnover, and to understand how the various elements composed of each variable affect, the rate of employees` turnover in the cooking and beverage department. The result of this study is as follows: First, the reward system and empowerment in the internal marketing have a negative (-) effect, and the internal communication among the internal marketing has a negative (-) effect on the element of ambiguity in the role of duty stress, Ways to relieve a psychological sense of insecurity could be decreased through club activities within the company. The company should also recognize the importance of talented employees by constructing a fair wages system. Second, role ambiguity, reward system and role overload have a positive (+) effect on turnover intention among the 4 factors in the reward system of job stress, human relationships, role ambiguity and role overload. Turnover intention caused by heavy work stress can be reduced both by the compensation which is proportionate with the success of the hotel revenue. Also, a management which is well organized and coherent when business is being done. Third, education and training, and internal communication in internal marketing is considered to have a negative (-) effect on turnover intention. in fact, the reward system and the commission of authority do not have valid effect statistically. Turnover intention can be reduced by educating and training employees with practical and actual business knowledge, where employees do not think it of overtime work, Therefore, competitiveness in the hotel can be reinforced, In addition, a professional ethics educational program will raise the employee satisfaction about the business, which, in turn, can be one of the factors that reduces employees` turnover intention. The rate of turnover intention can be reduced by cooperating and communicating between different departments. The newly trained employees are important as they can work better with the banquet manager, who is at the center of the business.

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