TQM Performance and Job Satisfaction of Dietitians in Institutional Foodservices.
- Author:
Ki won CHO
1
;
Ji young YOON
Author Information
1. Department of Food & Nutrition, College of Natural Sciences, Gyeongsang National University, Jinju, Korea. yjy0823@gnu.ac.kr
- Publication Type:Original Article
- Keywords:
TQM;
dietitians;
job satisfaction
- MeSH:
Demography;
Job Satisfaction*;
Nutritionists*;
Salaries and Fringe Benefits;
Self Concept
- From:Korean Journal of Community Nutrition
2006;11(6):750-760
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was designed to investigate the correlation between perceived TQM performance and job satisfaction of dietitians. The objective of the study is to help the management of foodservice by providing a direction which will elevate perceived TQM performance of dietitians and presenting plans which will ensure effective foodservice management. The survey sample was dietitians (n=308) who were charged with foodservice management. The questionnaires requested information about demographics self-perception of TQM importance and performance levels, and job satisfaction. According to the TQM importance and performance analysis, the level of performance was typically high in TQM items recognized as important by dietitians and low in areas where the recognized level of importance was low. Analysis was conducted on the job satisfaction according to demographic characteristics. The level of satisfaction in terms of salary and promotion increased relatively for those working in the industries and those who were older, married, and full-time employees with longer careers. The lesser the number of working hours, the higher their satisfaction levels were. Canonical correlation analysis between TQM performance and job satisfaction indicated higher canonical correlation (canonical correlations coefficient: 0.59). In conclusion, TQM performance-job satisfaction showed higher canonical correlation. When information exchange via network is made possible and more external customer recognition is gained, it increases the level of job satisfaction. The above results suggest that further research on the scope of TQM performance is thoroughly needed and continual training is necessary for foodservice managers.
