외식업 종사자들의 근로시간 단축 인식: 직무 만족의 상호작용 효과를 중심으로

This study is to examine the differences in perceptions of foodservice workers according to the demographic characteristics regarding the 52-hour reduced working hours (WHR); especially analyzed the interaction effect of job satisfaction according to working hours, number of employees, working experience, and salary level. To this end, a one-way ANOVA was performed on the differences in the perceptions of WHR among independent variables; an exploratory factor analysis for the reliability and validity of major variables; a general linear model for the interaction effect of job satisfaction. As a result, the perception of WHR was significantly higher in the married and older groups (p<0.05); significantly lower at the level with high working hours (more than 60 hours a week) (p<0.001); significantly higher at the level with a high number of employees (21 or more) (p<0.01). In terms of work experience, both the group with the most experience and the group with the least experience showed significantly higher scores (p<0.05); in terms of monthly salary, when the monthly salary was the highest (more than 3 million won), the score was significantly highest (p<0.01). As for job satisfaction and perception of WHR, the group with high job satisfaction showed a significant difference with high scores (p<0.05, 0.01, 0.001). Regarding the interaction effect of job satisfaction, only the working hours and the number of employees showed a significant effect (p<0.05). The results of this study will be considered to be useful basic data for HR management and effective foodservice-related policies to identify and solve the hidden problems within employees due to the reduced working hours.