베이커리 산업의 근무환경이 고객만족을 위한 서비스 지향성에 미치는 영향

The purpose of this study is to analyze factors affecting service orientation for customer satisfaction in accordance with the employee’s working environment in the bakery industry propose a positive approach on the working environment of bakery employees and suggest practical improvement solutions to allow them to focus on service orientation by analyzing the differences between bakery employees’ and hall service employees’ working environments. The results of the study are as follows. First, as a result of the difference analysis, there were statistically significant differences among training, salary, and co-worker relationship between bakery and hall service employees in the working environment of the baking industry. Second, the difference analysis showed the service orientation of the bakery industry was statistically significant in relation to training, salary, and co-worker relationship between the bakery and hall service employees. Third, the relationship between working environment and service orientation of bakery employees showed that the working environment had a statistically significant effect on service orientation for the customer. Thus, it is necessary to manage, maintain, and develop the mutual relationship efficiently, considering that there is a correlation between the service orientation of employees working in the hall and the low satisfaction of the working environment and the service orientation immersion of employees.