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    Factors Affecting Employee’s Motivation using Fine Dining Restaurant Employees

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    https://www.riss.kr/link?id=A104994344

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    다국어 초록 (Multilingual Abstract) kakao i 다국어 번역

    Motivating employees is a crucial factor that may generate better work performance. The present study examinedrelationships between components of an expectancy theory in the restaurant setting. Data were obtained from 255employees of three fine dining restaurants in Seoul. Unlike much previous research that has used three constructs(expectancy, instrumentality and valence) in the model; the present study expanded the model consisting of fiveconstructs (expectancy, extrinsic, intrinsic instrumentality, extrinsic and intrinsic valence) to delve into more specificinfluencing factors. The study findings support that the expectancy theory is valid and are discussed in theconclusion. Practical considerations for management are also discussed.
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    Motivating employees is a crucial factor that may generate better work performance. The present study examinedrelationships between components of an expectancy theory in the restaurant setting. Data were obtained from 255employees of three fine dining...

    Motivating employees is a crucial factor that may generate better work performance. The present study examinedrelationships between components of an expectancy theory in the restaurant setting. Data were obtained from 255employees of three fine dining restaurants in Seoul. Unlike much previous research that has used three constructs(expectancy, instrumentality and valence) in the model; the present study expanded the model consisting of fiveconstructs (expectancy, extrinsic, intrinsic instrumentality, extrinsic and intrinsic valence) to delve into more specificinfluencing factors. The study findings support that the expectancy theory is valid and are discussed in theconclusion. Practical considerations for management are also discussed.

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    참고문헌 (Reference)

    1 Neal, J. D., 46 (46): 154-163, 2007

    2 Vroom, V. H., "Work and Motivation" Wiley 1964

    3 Eerde, W. V., "Vroom’s expectancy models and work-related criteria: a meta-analysis" 81 (81): 575-586, 1996

    4 Davis, J. H., "The trusted general manager and business unit performance: empirical evidence of a competitive advantage" 21 : 563-576, 2000

    5 Evans, M. G., "The problem of analyzing multiplicative composites: interactions revisited" 46 : 6-15, 1991

    6 Herzberg, F., "The motivation to work" John Wiley & Sons 1959

    7 Ottenbacher, M., "The innovation development process of Michelin-starred chefs" 19 (19): 444-460, 2007

    8 Jalilvand, M. R., "The effects of demographic characteristics on employees’motivation to participate in the in-service training courses based on the modified expectancy theory" 7 (7): 150-158, 2011

    9 Wall, E. A., "The combined effects of the physical environment and employee behavior on customer perception of restaurant service quality" 48 (48): 59-69, 2007

    10 Wildes, V. J., "Should I stay or should I go? motivation to work in foodservice" 11 (11): 286-294, 2008

    1 Neal, J. D., 46 (46): 154-163, 2007

    2 Vroom, V. H., "Work and Motivation" Wiley 1964

    3 Eerde, W. V., "Vroom’s expectancy models and work-related criteria: a meta-analysis" 81 (81): 575-586, 1996

    4 Davis, J. H., "The trusted general manager and business unit performance: empirical evidence of a competitive advantage" 21 : 563-576, 2000

    5 Evans, M. G., "The problem of analyzing multiplicative composites: interactions revisited" 46 : 6-15, 1991

    6 Herzberg, F., "The motivation to work" John Wiley & Sons 1959

    7 Ottenbacher, M., "The innovation development process of Michelin-starred chefs" 19 (19): 444-460, 2007

    8 Jalilvand, M. R., "The effects of demographic characteristics on employees’motivation to participate in the in-service training courses based on the modified expectancy theory" 7 (7): 150-158, 2011

    9 Wall, E. A., "The combined effects of the physical environment and employee behavior on customer perception of restaurant service quality" 48 (48): 59-69, 2007

    10 Wildes, V. J., "Should I stay or should I go? motivation to work in foodservice" 11 (11): 286-294, 2008

    11 Lawler. E. E., "Pay and Organizational Effectiveness" McGraw Hill 1971

    12 Stamper, C. L., "Organizational citizenship: a comparison between part time and full time service employees’" 33-42, 2003

    13 Hair, J. F., "Multivariate Data Analysis" Pearson Prentice Hall 2006

    14 Kim, B. C., "Motivational effects of empowerment on employees’ organizational commitment: a mediating role of management trustworthiness" 53 (53): 10-19, 2012

    15 Simons, T., "Motivating hotel employees: beyond the carrot and the stick" 36 (36): 20-27, 1995

    16 Al-Alawi, A. I., "Motivating factors on information technology employees in Bahrain hotel industry" 6 (6): 224-230, 2005

    17 Porter, L. W., "Managerial Attitudes and Performance" Irwin 1968

    18 Dermody, M. B., "Identifying job motivation factors of restaurant servers" 5 (5): 1-14, 2004

    19 Medeiros, C. O., "Human resources administration processes in commercial restaurants and food safety: the actions of administrators" 31 (31): 667-674, 2012

    20 Lundberg, C., "Herzberg’s two-factor theory of work motivation tested empirically on seasonal workers in hospitality and tourism" 30 (30): 890-899, 2009

    21 Schwoerer, C. E., "General and specific self-efficacy in the context of a training intervention to enhance performance expectancy" 16 (16): 111-129, 2005

    22 Torres, E. N., "From satisfaction to delight: a model for the hotel industry" 18 (18): 290-301, 2006

    23 Su, A. Y., "Factors influencing the consumption of sugar-sweetened beverages by Taiwanese hospitality students" 21 (21): 295-310, 2012

    24 Hossain, M. K., "Factors affecting employee’s motivation in the fast food industry: the case of KFC UK Ltd" 5 : 21-30, 2012

    25 Oliver, R., "Expectancy theory predictions of salesmen’s performance" 11 (11): 243-253, 1974

    26 Reinharth, L., "Expectancy theory as a predictor of work motivation, effort expenditure, and job performance" 18 (18): 520-537, 1975

    27 House, R. J., "Expectancy theory as a predictor of work behavior and attitude: a reevaluation of empirical evidence" 5 (5): 481-506, 1974

    28 Lawler, E. E., "Expectancy theory and job behavior" 9 : 482-503, 1973

    29 Raub, S., "Doing the right thing without being told: joint effects of initiative climate and general self-efficacy on employee proactive customer service performance" 97 (97): 651-667, 2012

    30 Shin, S. H., "Degrees of motivation of international hospitality students in their work place" 10 (10): 135-, 2011

    31 Erstad, M., "Commitment to excellence at the Forte Hotel Group" 13 (13): 347-351, 2001

    32 Zikmund, W. G., "Business Research Methods" South-Western 2003

    33 Madera, J. M., "Breaking a communication barrier: the effect of visual aids in food preparation on job attitudes and performance" 37 (37): 262-280, 2013

    34 Chiang, C. F., "An expectancy theory model for hotel employee motivation" 27 : 313-322, 2008

    35 Snead, K. C., "An application of expectancy theory to explain a manager’s intention to use a decision support system" 25 (25): 499-510, 1994

    36 Gavin, J. F., "Ability, effort and role perceptions as antecedents of job performance" 1970

    37 Abadi, F. E., "A study of influential factors on employees’ motivation for participating in the in-service training courses based on modified expectancy theory" 2 (2): 157-169, 2011

    38 Ramlall, S., "A review of employee motivation theories and their implication for employee retention within organization" 5 (5): 52-65, 2004

    39 Lawler. E. E., "A correlational-causal analysis of the relationship between expectancy attitudes and job performance" 52 : 462-468, 1968

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    기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
    2016 1.95 1.95 1.84
    KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
    1.82 1.8 2.18 0.68
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