The Study on the Relationship among Job Characteristics, Job Involvement and Job Performance about Employees of On-site Food Service Operations──Take Kaohsiung City for Example

• Main Authors: Yu-Wen Huang, 黃郁文
• Other Authors: 鄭駿豪
• Format: Others
• Language: zh-TW
• Published: 2011
• Online Access: http://ndltd.ncl.edu.tw/handle/88109263346851267171

碩士 === 國立高雄餐旅大學 === 餐旅管理研究所在職專班 === 99 === The main purpose of this study is to explore the relationship among perception on job characteristics, job involvement and job performance about employees of on-site food service operations. Different genders, ages, positions, years of service, educational backgrounds, marital status, monthly salary, institutes and working places for employees of on-site food service operations are tested to obtain the differences among job characteristics, job involvement and job performance and understand the effects of job characteristics and job involvement on job performance. The study scope is based on factories, schools at senior secondary level and below, regional hospitals and medical centers that provide with on-site food service operations supply in Kaohsiung City. Then, this study takes the above-mentioned contractors and kitchen staffs of public school as study subjects to carry out an empirical study. 544 questionnaires were distributed and 468 questionnaires were retrieved. After removing invalid questionnaires, there were 402 valid questionnaires with 73.9% effective response rate. Descriptive statistics are adopted to find out sample structure. The factor analysis and correlation analysis are used to explore reliability and validity and relevance of all dimensions and simple regression is used to analyze the influences of job characteristics and job involvement on job performance. The study found that employees with different personal characteristics have significant differences in each variable; job characteristics and job involvement have significant influences on job performance. This article also addresses specific conclusions and suggestions as references for on-site food service operations distributors to execute their job design and human resources operation.