| Summary: | 碩士 === 中國文化大學 === 生活應用科學系碩士在職專班 === 106 === This study aims to understand the impact of organizational climate and job stress on the physical and mental health of food industry employees. Analyze the differences in the physical and mental health of the food industry employees in different background variables in the organization climate and job stress; and explore the organizational climate and job stress for physical and mental health; analysis of different background variables of food industry employees to the organizational climate and job stress on their physical and mental health.
This study adopts a quantitative questionnaire survey method. Through judgmental sampling sending questionnaire, 450 samples were tested, and the effective recovery rate of 311 effective samples was 69.1%. The research tools for testing samples include: Personal background factor questionnaires, organizational climate scales, job stress scales, and physical and mental health scales. The test results were analyzed with the statistical package software SPSS 22. Research shows: Different personal variables have significant differences in the perception of physical and mental health in the overall organizational climate and job stress; organizational climate and job stress to perceive physical and mental health are significant relationships; personal background factors, organizational climate, and job stress have explanatory powers for physical and mental health. Based on the research results suggest that: Food industry operators in organizational adjustment can more fully empower employees, and improve the sense of trust and understanding of the work, and in the environment that does not violate the company's purpose, provide employees with more freedom in the concept of work; In the workload and work environment, employees can provide more work environment to relieve stress. And provide appropriate pressure management channels or provide skills for employees to relieve their stress through education and training and promote their physical and mental health. In this study, the greatest contribution: Provide food industry operators as an application reference for their staff welfare measures design, manpower strategy formulation and training planning.
|
|---|
