최저임금 인상이 고용 및 경영환경에 미치는 인식 연구:외식업체 매니저 직급 이상 종사자를 대상으로

The purpose of this study is to investigate how the minimum wage increase on the food-service industry affected the employment and business environment. This study, which focused on the experiences of workers above the manager level, was used a phenomenological research method as a qualitative research method. In order to achieve research goals, the first interview data was collected from October 2020 to May 2021, and the second data was collected from October 2022 to December 2022. Thirteen interviewees voluntarily participated in the study, and conducted in-depth interviews. As a result of the study, their perceptions were organized into 2 categories, 6 theme clusters, and 15 themes. The two categories derived were 'the effect on employment' and 'the effect on the business environment'. The results of the study are as follows. First, it was investigated that the minimum wage increase led to decreasing employment, increasing difficult in recruiting workers, and changing in employment ratio of regular and non-regular. Second, it was found that the minimum wage increase lowered the net profit of restaurant businesses, increased disputes related to labor law, and negatively affected the operational efficiency of the workplace. The results of this study, which directly analyzed the voices of restaurant business workers who are managers or in higher position, not only presented more specific examples of the impact of the minimum wage increase, but also enabled the expansion of research methods. In addition, it was found that the perception of the minimum wage increase varies depending on the size of the industry and business sector.