Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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TQM Performance and Job Satisfaction of Dietitians in Institutional Foodservices

단체급식소 영양사의 종합적품질경영(TQM) 수행과 직무만족도에 관한 연구

  • Cho, Ki-Won (Department of Food & Nutrition, College of Natural Sciences, Gyeongsang National University) ;
  • Yoon, Ji-Young (Department of Food & Nutrition, College of Natural Sciences, Gyeongsang National University)
  • 조기원 (국립경상대학교 자연과학대학 식품영양학과) ;
  • 윤지영 (국립경상대학교 자연과학대학 식품영양학과)
  • Published : 2006.12.31
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Abstract

This study was designed to investigate the correlation between perceived TQM performance and job satisfaction of dietitians. The objective of the study is to help the management of foodservice by providing a direction which will elevate perceived TQM performance of dietitians and presenting plans which will ensure effective foodservice management. The survey sample was dietitians (n = 308) who were charged with foodservice management. The questionnaires requested information about demographics self-perception of TQM importance and performance levels, and Job satisfaction. According to the TQM importance and performance analysis, the level of performance was typically high in TQM items recognized as important by dietitians and low in areas where the recognized level of importance was low. Analysis was conducted on the job satisfaction according to demographic characteristics. The level of satisfaction in terms of salary and promotion increased relatively for those working in the industries and those who were older, married, and full-time employees with longer careers. The lesser the number of working hours, the higher their satisfaction levels were. Canonical correlation analysis between TQM performance and job satisfaction indicated higher canonical correlation (canonical correlations coefficient: 0.59). In conclusion, TQM performance-job satisfaction showed higher canonical correlation. When information exchange via network is made possible and more external customer recognition is gained, it increases the level of job satisfaction. The above results suggest that further research on the scope of TQM performance is thoroughly needed and continual training is necessary for foodservice managers.

Keywords

References

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