외식업 경영자의 스트레스 측정척도 개발에 관한 연구

Objective:This study aims to develop a measurement scale to quantitatively assess the stress experienced by restaurant owners. Methods:This study conducted a literature review to restructure stress components and develop preliminary items. A survey was conducted on restaurant owners and a total of 217 valid responses were collected. Exploratory factor analysis identified the factor structure, and reliability and validity were verified through internal consistency and confirmatory factor analyses. Weights were applied using the explained variance and standardized regression weights to construct a diagnostic scale that reflects the relative importance of each factor. Results:The final scale consisted of seven factors and 52 items. The most influential factors were, in order:personnel management, financial aspects, customer management, job-related issues, cleanliness and comfort, space and equipment, and operational management. The scale demonstrated high reliability and validity, and applied weights reflecting the relative importance of each factor. Implications:This study expands academic attention to restaurant owners, a group often overlooked in stress research, and provides a foundation for quantitatively measuring their complex stressors with weighted consideration. The scale offers practical value as a diagnostic tool and as baseline data for policy, institutional improvements, consulting, education, and support programs.