Relationship among Job Satisfaction, Job Characteristics, and Organizational Commitment of Dietitians in Hospital, School, and Industry Foodservices.
- Author:
Il Sun YANG
1
;
Jin Mee LEE
;
Jin A CHA
;
Joung Shin YOON
Author Information
1. Department of Food & Nutrition, Yonsei University, Korea.
- Publication Type:Original Article
- Keywords:
job satisfaction;
job characteristics;
organizational commitment;
dietitians
- MeSH:
Adult;
Surveys and Questionnaires;
Demography;
Education;
Employment;
Friends;
Humans;
Job Satisfaction*;
Nutritionists*;
Organization and Administration;
Postal Service;
Professional Practice;
Salaries and Fringe Benefits;
Single Person
- From:Journal of the Korean Dietetic Association
1997;3(1):9-22
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
Purposes of the study were to : (a) measure the levels of job satisfaction, (b) investigate the degree of job characteristics, (c) determine the levels of organizational commitment, (d) investigate relationships between demographic variables and job satisfaction, and (e) examine the relationship between organizational commitment, job characteristics and job satisfaction. Questionnaire was developed and mailed to 300 dietitians who are currently working in school, hospital and industry foodservices. A total of 177 questionnaires were usuable : resulting in a 59% response rate. Results of this study were summarized follows: 1. Approximately half of the respondents(46.9%) indicated that the were 26 to 30 years old. A total of 112 respondents(63.3%) were unmarried. A bachelor's degree was reported as the most common education level(46.9%) while 6.2% of the participants reported a master's degree. Years of employment in professional practices were ranged from 2 to 5. Approximately 40% of the respondents had earned over 900,000 won per month. 2. Work itself of the JDI was with the highest job satisfaction mean score followed by supervision, co-workers, wage and promotion. 3. In total job satisfaction score, dietitians in school foodservices were a significant lower than dietitians in industry foodservices and hospital foodservices. 4. A significant relationship was found for demographic factors and four job facets in terms of job itself, co-workers, and promotion. 5. A work itself was the most improtant facet th the dietitian followed by wage and promotion. 6. Task identity of the JCI facets was the most prevalent job characteristics followed by variety, dealing with others, feedback and friendship. 7. Three groups of dietitians had no significant difference in total job characteristics score. 8. A group of dietitians with a higher job satisfaction score had a significant higher score in job variety and job autonomy. 9. Organizational commitment mean score with dietitians was 1.88. 10. Job satisfaction score for five facets and total job satisfaction were significantly correlated with organizational commitment score. 11. Job charateristics with job variety, job autonomy, feedback, task identity, friendship were positively correlated with organizational commitment.
