The Relationships among Personality Traits, Job Satisfaction and Innovative Behavior for the Employees of Various Jobs in Taiwan's bakery chefs Industries.

• Main Authors: LAI,WEI-CHIM, 賴韋志
• Other Authors: CHO,WEN-CHIEN
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/sr62um

碩士 === 醒吾科技大學 === 觀光休閒系所 === 107 === ABSTRACT 　　In recent years, the market of baked bread is going vigorous growth which has changed from an early luxury to a necessities of the people's livelihood. Consumers are paying more attention on the quality and distinguishing feature of food. It’s become a difficult thing to stand out in the market, the chefs need to rely on experience to increase the skill. In addition to improve the skill constantly, it must also develop new generations of products to attract consumers. Therefore, the chef's innovation and job satisfaction have become one of the reasons for the success of the bakery. 　　The purpose of this study was discuss the chef's personality,innovation and job satisfaction in mutual relationship and also to explore the differences between different background variables in these three major aspects. The subjects were take the bakery chefs as research object from Taoyuan. 　　From the analysis of related literatures, this study divides the personality into five aspects: extroversion, neuroticism, agreeableness, rigorous and openness. The innovation is divided into three aspects: conception apperance, conception advocating and conception realization. Job satisfaction is divided into three aspects: intrinsic satisfaction, external satisfaction and overall satisfaction. This study was used by questionnaires in total of 250 questionnaires were sent out to the chefs of bakery, and there have 231 questionnaires were valid samples. Data collected were analyzed by descriptive statistics, reliacility and validity analysis, factor analysis, independent sample t test, one-way analysis of variance, and including Pearson correlation and correlation analysis. The results of this study as below: 1. There was some significant difference on innovation among bakery chefs of different social background and experience difference. 2. There has no significant difference on personality among the bakery chefs of different social background and experience difference. 3. There was some significant difference on job satisfaction among bakery chefs of different social background and experience difference. 4. The bakery chefs’s personality are associated with innovation. 5. The bakery chefs’s personality are associated with job satisfaction. Keywords：Chef, Personality characteristics, Job satisfaction, Innovative behavior