베이커리 종사자의 사회적 자본과 직업정체성 및 직업의식 간의 영향 관계

The main purpose of this study is to empirically identify the structural relationship between social capital and professional identity, professional identity and occupational consciousness for social recognition and sustainable growth of bakery employees. In this study, four hypotheses were set based on previous studies and a questionnaire survey was conducted using a sample of bakery employees in Seoul and Gyeonggi-do due to spatial and temporal limitations. Mobile questionnaires were used for the empirical analysis of the final 251 items. Frequency analysis, reliability analysis, and structural equation modeling(SEM) analysis were performed using SPSS 21 and AMOS 21 statistical programs. As a result, all three research hypotheses were supported and accepted, with the exception of the relationship between social capital trust and professional identity. Especially, social capital, secured through the preference of visible and physical activities such as norms and networks, positively affects the establishment of professional identity through self-confidence by problem solving. It also suggests that the positive impact of enhanced professional identity and occupational consciousness is a constructive concept of an important role that can be achieved together with the achievement of individual and company goals. This implies that various efforts are needed to enhance social capital, professional identity, and occupational consciousness for the employees themselves and for the personnel management of the company. The implications of the results of this analysis are presented through conclusions.