The Effect of Job Characteristics and Work Values on Organizational Commitment and Job Satisfaction of the School Foodservice Dietitians.
- Author:
Eun Kyung SIN
1
;
Min Ji LEE
;
Yeon Kyung LEE
Author Information
1. Department of Food Science and Nutrition, Kyungpook National University, Taegu, Korea.
- Publication Type:Original Article
- Keywords:
job characteristics;
work values;
organizational commitment;
job satisfaction;
school foodservice dietitian
- MeSH:
Daegu;
Education;
Efficiency;
Friends;
Gyeongsangbuk-do;
Humans;
Job Satisfaction*;
Nutritionists*;
Organization and Administration;
Quality Improvement;
Salaries and Fringe Benefits;
Surveys and Questionnaires
- From:Korean Journal of Community Nutrition
1999;4(3):441-453
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study aims to investigate the effects of job characteristics and work on both organizational commitment and job satisfaction of the school foodservice dietitian for the purpose of providing information for quality improvement in productivity of school foodservice. The subjects were 401 school foodservice dietitians in Taegu and the Kyungpook area. The survey questionnaires consisted of five parts including demographic characteristics, job characteristics(JCI), work values, organizational commitment(OCQ) and job satisfaction(JDI). More than half of the subjects(65.3%) were between the age of 26 to 30 years. Seventy-one percent of the participants had bachelor's degrees and monthly wages of 83.2% ranged from 700,000 to 1,200,000 won. The education of thedietitians was found to have a significant relatinship with job satisfaction in all fields. Job characteristics such as feedback, job characcteristics such as job autonomy, feedback and friendship were positively correlated with job satisfaction. The group of dietitians with high work value scores for work as a central life interest had significantly high scores in organizational commitment(p<0.01) and overall job satisfaction(p<0.05). Job satisfaction such as work-itself, pay, supervision, promotion and co-workers were positively correlated with organizational commitment. According to the Lisrel program, organizational commitment was affected by educational level(-0.23). Job satisfaction was also affected by educational level(-0.18), autonomy(0.24), friendship(0.12), feedback(0.08), individualism(-0.07) and organizational commitment(0.44) directly. In conclusion, school foodservice dietitians may increase the level of their commitment to organization and job satisfaction by increasing autonomy, feedback adn friendship of job characteristics and work values.
