오픈주방시스템 주방종사자의 직무스트레스와 직무만족 연구

In the advanced countries such as in the USA or Europe, bright and clean open kitchens have already become a new trend and the trend used to be found only in some Italian- and Japanese-style restaurants in hotels in the country, but recently, it has been spread to family restaurants, fast food shops and Korean restaurants. However, it would be necessary to analyze whether the open kitchen system has been designed corresponding to the flow of work from employees` point of view. The kitchen system for meet the needs of customers may have a negative impact on kitchen employees. In addition, all of their behaviors are exposed to the customers, they may feel some burden and it could disturb their job commitment and become one of the factors for job stress. Under the circumstances of many restaurants` changes to an open kitchen recently, this study aims at exploring efficient ways to manage stress in the open kitchen by examine job stress and the factors to interrupt job satisfaction among the employees working in the open kitchen. For the accurate statistical treatment, this study went through the process of data coding and data cleaning for collected data and it used an SPSS WIN 14.0 statistics package program; meanwhile, for the analysis of collected data, an empirical analysis was performed by using frequency analysis, cross tabulation, reliability analysis, validity analysis, factor analysis and regression analysis of variance. The result of the empirical analysis in this study is as follows. First, the better the education and training on hygiene and safety have been established, the more job stress they feel; and the better the conditions of human management and facilities are, the less job stress they feel. Second, as for the relationship between job stress and job satisfaction, the more job stress they feel, the less job satisfaction they have. Third, the management of the internal environment factors such as facilities, human resources, hygiene, and safety have influence on job satisfaction of culinary employees. Consequently, there should be the plans for managing and operating human and material environments and preventive environments for hygiene and safety altogether when arranging the facilities, equipments and utensils in the kitchen. Moreover, it is necessary to inspect and educate employees in hygiene and safety because the job stress factor is significantly influenced by safety and hygiene conditions. And a lot of efforts of companies and managers are needed to recognize the necessity of such checks and education. Also, there should be such encouragement as rewards and advantages for the employees who follow the rules of health and safety very well.