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The Factors Affecting Chef’ Job Performance in the Hotel Industry

อภิสิทธิ์ ตั้งเกียรติศิลป์

Abstract


The objectives of this study were to: study job characteristics affecting job performance and study job satisfaction affecting job performance.  The research sample consisted of 300 chefs from restaurants in hotels in Bangkok.  The employed research instrument was a questionnaire with 5-level rating scales.  Both quantitative and qualitative methods are used in this study.  Statistics for data analysis were the confirmation factor analysis, and structural equation model.  Research findings were as follows:  The results showed that autonomy is positively related to job performance; task identity and feedback from job are positively related to job satisfaction; job satisfaction is positively related to job performance; task identity and feedback from job are positively related to job performance through job satisfaction.  This research suggests that in order to create job satisfaction for chefs, task identity, and job feedback should be taken into consideration.  These are the two things that cannot be lacked of when it comes to designing the job. Task identity can be created through the task combining and natural work units forming.  Combine tasks is the combination of tasks.  The executive sous chef may at first works on the overall job design, then later on let the individual employees work as job enlargement, which can be way to increase task identity for employees. As for the natural work units forming, the executive sous chef may design the job by identifying similar tasks (task identity) to increase task identity.  In addition to feedback channels, job design will allow the employees to know their working result (feedback) to increase job feedback.


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