Employee Satisfaction Analysis in Food Service Industry – Resultant of Questionnaire to the Restaurant Staff
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This study analyzed employee satisfaction in the food service industry by looking at the results of a questionnaire delivered to the restaurant staff. Question items were divided into seven question categories: work environment, work efficiency and service quality, relationship with bosses, rules, education system, attitude and motivation toward work, and interest in multi-skills development. A Japanese restaurant chain located in Japan is selected as an analysis target. Satisfaction structures and the differences among the attributes of work position, employee pattern, age group, and length of continuous employment were analyzed with correlation analysis and covariance structure analysis.
KeywordsService management Employee satisfaction Customer satisfaction Food service industry Questionnaire Covariance structure analysis
This work was partially supported by the project of Service Science, Solutions and Foundation Integrated Research Program from JST-RISTEX, and JSPS KAKENHI Grant-in-Aid for Young Scientists (B) Number 26730159.
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