조리 종사원의 사회적자본이 지식공유활동, 직무만족 및지식공유의도에 미치는 영향

The purpose of this study is to investigate the external factors of Social capitals(Cognitive capital, Structural capital, Relational capital) that influence on knowledge-sharing activities, knowledge sharing intentions and job satisfaction of food employees(cook) in foodservice industry. Based on a total of 303 samples who work in hotel or foodservice company for at least more than one year, this study reviewed reliability and fitness of the proposed research model and verified a total of 5 hypotheses through SPSS and AMOS program. The proposed model provided an adequate fit to the data, χ2 847.213(df=284) CMIN/df 2.983 GFI .901 RMR .067 CFI .918 RMSEA .065. The results showed that structural capital have positive effects on knowledge-sharing activities(Hypothesis 2 was fully supported). However, for the strategy recognition and trust, they did not present any significant effects on knowledge sharing activities(Hypothesis 1 and 3 were partially supported). The study also found that knowledge-sharing activities have positive influences on knowledge sharing intention and job satisfaction. Many hotels and foodservice companies are push ahead with various knowledge management activities for efficient staff management and the company's competitiveness improvement. This study tried to propose which of those many knowledge management activities would bring the most efficient benefits to the food employees at the hospitality industry. Other implications, limitations and future research directions are also discussed.