본 연구의 목적은 향후 푸드 서비스 산업의 전문 인력이 될 외식 급식 경영 전공 대학생들이 전공에 따른 직업 선택에 있어 중요하게 여기는 근로 가치관에 차이가 있는지 비교해 보고, 전공 관련 진로 및 푸드서비스 산업내 희망 직업 분야에 따른 차이도 함께 살펴보았다. 조사 결과, '지위 향상'(4.21)이 두 그룹 모두에서 가장 중요한 근로 가치관으로 나타났다. 외식경영 전공의 경우 '이타심'(3.74)이 가장 덜 중요한 근로 가치관으로 조사되었으며, 급식 경영 전공의 경우 '직무다양성에 따른 동기 부여'(3.79)에 가장 낮은 점수를 주었다. 두 그룹 모두 학년에 따라 근로 가치관의 중요성이 달라지는 것으로 나타났는데, 외식경영 전공은 '직무 안정성', 급식 경영 전공은 '경제적 보상 및 권한' 항목에서 저학년보다는 고학년이 더 중요하게 여기는 것으로 조사되었다 (p<0.05). 또한 희망하는 전공 관련 직무에 있어서 외식경영 전공의 경우 외식 종사원, 외식 창업, 외식 컨설턴트 사이의 근로 가치관의 중요성 인식에는 유의적 차이가 없었으나, 급식 경영 전공에서는 '직무 다양성에 따른 동기 부여' 항목에서 영양사를 원하는 학생(3.92)과 식품회사 종사원을 원하는 학생(3.67) 사이에 유의적 차이가 있었다(p<0.01). 향후 직업을 얻고 싶은 관심 푸드 서비스 분야에 따른 근로 가치관 비교에 있어서는 외식경영 전공의 경우 파인다이닝 분야를 원하는 학생이 패스트푸드 서비스 분야를 원하는 학생보다 '만족 및 성취도' (p< 0.05)와 '이타심'(p<0.01)의 중요성을 유의적으로 높게 생각하는 것으로 조사되었다. 급식경영 전공의 경우 '만족 및 성취도'(p<0.05), '경제적 보상 및 권한'(p<0.001), '직무 다양성에 따른 동기 부여'(p<0.001) 항목에서 희망 푸드서비스 분야별로 근로 가치관에 대한 유의적인 차이를 보였다. 본 연구 결과는 외식 급식전공 학생들의 교육에 있어서 외식 급식업 직무를 수행하는데 필요한 기술 이외에도 바람직한 근로 가치관을 형성할 수 있도록 지도하는데 도움을 줄 수 있을 것으로 사료되며, 업계에는 미래의 종사원들의 근로 가치관을 정확히 파악하고 그들이 얻고자 하는 근로 가치를 성취할 수 있도록 조직 정책 및 문화를 형성하는데 필요한 기초자료로 사용될 수 있을 것으로 기대된다.
The purpose of this study was to examine the work values of undergraduate-level foodservice major students. In order to assess work values of the participating students, this study adopted 'Maryland Work Values Inventory'. Data from a total of 290 surveys were collected. The participants consisted of 146 commercial foodservice major students and 144 institutional foodservice major students. Among the seven work values, both groups ranked 'job advancement' as the most important work value. Commercial foodservice major students rated 'altruism' as the least important work value, whereas it was 'stimulation' for institutional foodservice major students. 'Need for work' was evaluated statistically higher by junior and senior students compared to sophomore students of commercial foodservice major (p<0.05). In both foodservice majors, a positive relationship was found between work value scores and grade levels. All work value scores tended to be higher for students in higher grades. This tendency was especially statistically clear for the value 'need for work' for commercial foodservice major students and 'money and prestige' for institutional foodservice major students (p<0.05). There were some gaps in the work values between students with different career field choices. For the commercial foodservice majors, those interested in fine dining perceived 'satisfaction and accomplishment' and 'altruism' as more important [4.33 (p<0.05) and 4.05 (p<0.01), respectively] compared to students who had interests in fast food restaurants (4.06 and 3.67 respectively). Scores for 'satisfaction & accomplishment' (p<0.05), 'money & prestige' (p<0.001), and 'stimulation' (p<0.001) were significantly different among institutional foodservice major students. In addition, students more interested in industrial foodservice field regarded 'money & prestige' and 'stimulation' as less important as indicated by noticeably lower scores (3.74, 3.55 respectively) in comparison to the other group (p<0.001). The results of this study, which explored foodservice major students' work values, suggest that there is an increased need for the students to build up their work values as well as for the foodservice industry to offer appropriate work values to future foodservice employees.
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