國際觀光旅館餐廳主管工作滿足與離職傾向之研究
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Date
2009-07-??
Authors
孫路弘
潘亮如
Journal Title
Journal ISSN
Volume Title
Publisher
國立臺灣師範大學人類發展與家庭學系
National Taiwan Normal University Department of Human Development and Family Studies
National Taiwan Normal University Department of Human Development and Family Studies
Abstract
國際觀光旅館高流動率的問題已存在多年，透露著員工們於工作上並未完全得到滿足。餐廳 主管在旅館扮演著重要角色，其工作滿足情形應被高度重視，但國內歷年來的研究多專注於基層員工，餐旅業管理階層的工作滿足卻較少受到關注。本研究運用工作 敘述量表(Job Descriptive Index)對台灣國際觀光旅館養廳主管進行問卷調查，共計發放325份問卷，有效回收率爲39.4%。研究發現餐廳主管對薪資報酬構面的滿意度最低，工 作滿足各構面和整體工作滿足與離職向均爲負相關。大多數餐廳主管短期內不考慮離開目前的工作，但是長期則有許多欲往其它產業發展，其中部分餐廳主管明確表 示計畫轉任教職。
The purpose of this study is to analyze job satisfaction of restaurants' supervisors in international tourism hotels in Taiwan. Job Descriptive Index was employed as survey instrument. There were 325 questionnaires mailed to restaurants' supervisors directly and the return rates were 39.4%. The research found that restaurants' supervisors were not satisfied with salaries most, especially the bonus. Other dimensions, from the highest grade to lowest, were Supervision, Partners, Work and Promotion. Restaurants' supervisors did not think that salaries make their life comfortable. Restaurants' supervisors had working pressure, but they were still satisfied in "Work dimension" in terms of achievement and creativity. In turnover intention, restaurants' supervisors did not intent to leave the industry in the short term, but they were thinking about to leave the industry in the future.
The purpose of this study is to analyze job satisfaction of restaurants' supervisors in international tourism hotels in Taiwan. Job Descriptive Index was employed as survey instrument. There were 325 questionnaires mailed to restaurants' supervisors directly and the return rates were 39.4%. The research found that restaurants' supervisors were not satisfied with salaries most, especially the bonus. Other dimensions, from the highest grade to lowest, were Supervision, Partners, Work and Promotion. Restaurants' supervisors did not think that salaries make their life comfortable. Restaurants' supervisors had working pressure, but they were still satisfied in "Work dimension" in terms of achievement and creativity. In turnover intention, restaurants' supervisors did not intent to leave the industry in the short term, but they were thinking about to leave the industry in the future.