외식업체 종사원의 Self-Leadership이 직무스트레스와 이직의도와의 관계에 미치는 영향

다국어 초록 (Multilingual Abstract)

According to keen management environment of the food restaurant industry, it is just human service to be emphasized as a strategy to be differentiated with other food restaurants. Employees of food restaurants play an important role of inducing customers’purchase, informing them of diverse information and inducing their repetitive purchase after offering service. Therefore, it needs to regard the employees as customers with desire, expectation and satisfaction, and to make them satisfied with their duty within a target of the pertinent company.
In the times of infinite competition of 21st century, leading a company with blind loyalty and command doesn’t give a help in surviving, and doesn’t create synergy effect by self leadership. Therefore, food restaurants should concentrate their efforts on developing self leadership required to knowledge society to strengthen each individual’s duty performance and social competitiveness.
Most of food restaurants have rather performance or customer-centered targets than employee-centered targets. Therefore, it is not easy for CEO of food restaurants to check desire of employees and to make a plan to reduce their stress and turnover rate. However, frequent turnover of employees falls down quality in service of restaurants, and makes their CEOs pay attention to rather the turnover of employees than to offering better-quality service, which makes overall management effect reduced. Furthermore it gives a large damage to development of the food industry.
Therefore, no one denies that job stress of employees at food restaurants and their turnover are at issue that CEOs of food restaurants cannot pass over more.
Therefore, the purpose of the study is as follows. First, the study will carry out positive research with questionnaire method by developing measuring tools suitable to real conditions of food restaurants on the basis of preceding researches after designing a model of the study through literary research. Second, the study will test whether job stress of employees at food restaurants has a significant effect on their turnover intention. Third, the study will examine whether self leadership can control their turnover intention significantly, assuming that job stress of employees at food restaurants has a significant effect on their turnover intention.
To achieve the purpose, the study carried out positive analysis after defining variables through preceding researches and examining relations among each variable. A statistic package program for positive analysis was SPSS WIN 15.0. To examine demographical characteristics in advance, the study carried out technology statistics, and carried out exploratory factoranalysis and reliability test to test reliability and validity of variables. On the basis of factors by exploratory factor analysis, the study carried out multiple regression analysis and hierarchical moderated regression analysis.
As the results, assumption 1-whether job stress of employees at food restaurants has a significant effect on their turnover intention- was partially adopted. Out of job stress factors, stress on duty had a significant effect on their turnover intention.
Assumption 2- whether self leadership has a significant on their turnover intention- was partially adopted. Out of self leadership factors, two factors-Constructive way of thinking and establishment of self target- had a significant effect on their turnover intention.
On the basis of the above test results of assumption, the study examined control effect with three factors that job stress and self leadership had a significant effect on their turnover intention. As the results, stress on duty had a significant positive (+) effecton their turnover intention, and constructive way of thinking which was a factor of self leadership as a moderated variable had a significant negative (-) effect on their turnover intention. In addition, establishment of self target had a significant negative (-) effect on their turnover intention. Therefore, assumption 3 was adopted.
As we can see through the above results, employees of food restaurants are results of showing us the present weak environment of food restaurants in South Korea. It is important to propose vision in the future to employees so that food restaurants may reduce their turnover rate, and is also important to improve job environment. The study used self leadership as a moderating variablewhich had an effect on their turnover intention, differing from the existing researches. As we could see through the results of positive analysis, the study induced results to reduce their real turnover intention through employees’constructive way of thinking and establishment of self target.
To increase the organizational validity of food restaurants, it is necessary to make a continuous research on self leadership as a new leadership paradigm putting focus on self management and internal motivation.