AHP를 이용한 한식당 종사자 의식의 상대적 중요도 평가

There has been relatively abundant academic research undertaken on restaurants or their employees. Most studies have focused on the relationship between customer's personal involvement and voluntary behaviors. Some studies has aimed at finding the relationship between service quality and customer satisfaction. There are, however, very few related with the employee's perception at Korean-style restaurant. This paper, hence, aims at evaluating the relative importance of the employees working for Korean-style restaurants using the Analytic Hierarchy Process(AHP) methodology as analytical tool. AHP is to select the best one among the proposed alternatives by identifying the priority of each element. The result shows that job compensation is the most important assessment item, followed by job environment in upper formation elements(Level 1). In the lower formation elements(Level 2) the 12 items are ranked in the order of their relative weight and the 'wage' is the highest ranked item. This study also indicates that the employees evaluate the economic factors such as job compensation and welfare as important, while they do not give a great priority to the noneconomic factors such as the relationship with fellow workers and physical or mental burnouts.