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Employee Satisfaction Analysis in Food Service Industry – Resultant of Questionnaire to the Restaurant Staff

  • Tomomi NonakaEmail author
  • Toshiya Kaihara
  • Nobutada Fujii
  • Fang Yu
  • Takeshi Shimmura
  • Yoshihiro Hisano
  • Tomoyuki Asakawa
Conference paper
  • 623 Downloads

Abstract

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.

Keywords

Service management Employee satisfaction Customer satisfaction Food service industry Questionnaire Covariance structure analysis 

Notes

Acknowledgements

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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Copyright information

© Springer Japan 2016

Authors and Affiliations

  • Tomomi Nonaka
    • 1
    Email author
  • Toshiya Kaihara
    • 2
  • Nobutada Fujii
    • 2
  • Fang Yu
    • 2
  • Takeshi Shimmura
    • 3
  • Yoshihiro Hisano
    • 3
  • Tomoyuki Asakawa
    • 3
  1. 1.Department of Industrial and Systems EngineeringAoyama Gakuin UniversityChuo-ku Sagamihara-shiJapan
  2. 2.Graduate School of System InformaticsKobe UniversityNada, KobeJapan
  3. 3.Ganko Food Service Co. LtdYodogawa-ku, OsakaJapan

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