외식업체 조리사들의 테크놀로지 주방시스템이 지각된 용이성,유용성과 태도 및 직무성과에 미치는 영향연구 = Effects of Culinary Staff`s Technology Kitchen System upon Perceived Ease of Use, Usefulness, Attitude, and Job Performance in the Foodservice Industry

다국어 초록 (Multilingual Abstract)

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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