東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Maximizing employee satisfaction in ...

Minazadeh, Faezeh.

FindBook

Google Book

Amazon

博客來

Maximizing employee satisfaction in a university dining facility .

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Maximizing employee satisfaction in a university dining facility ./
作者:	Minazadeh, Faezeh.
面頁冊數:	111 p.
附註:	Source: Masters Abstracts International, Volume: 48-06, page: 3898.
Contained By:	Masters Abstracts International48-06.
標題:	Psychology, General. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1477332
ISBN:	9781124044019

Maximizing employee satisfaction in a university dining facility .
Minazadeh, Faezeh.

Maximizing employee satisfaction in a university dining facility . - 111 p.

Source: Masters Abstracts International, Volume: 48-06, page: 3898.

Thesis (M.S.)--San Jose State University, 2010.

Foodservice industry is often associated with high labor usage, low employee satisfaction, and high employee turnover. Thus attracting and retaining qualified food service employees is essential. A questionnaire was used to determine whether a significant difference exists between departmental employee satisfaction and overall employee satisfaction in regards to six work environment dimensions: teamwork, leadership, trust, clear and common purpose, performance management, and employee assessment and development. The study evaluated six important contributors to employee satisfaction in high performing organizations. The population of this study included 500 employees of one university dining facility in Northern California. In this study, the t-test was used to analyze the data. The results indicated that there were significant statistical differences between the department of Burger King and overall employee site satisfaction in regards to the two dimensions of assessment and development and clear and common goals. Dining Commons showed significant statistical difference in regards to assessment and development. Jamba Juice department showed statistical significant differences in regards to dimensions of leadership and teamwork. Results of the study will help management of San Jose State University's dining facility to identify the problem areas and take the necessary actions to increase employee satisfaction.

ISBN: 9781124044019Subjects--Topical Terms:

1018034
Psychology, General.

Maximizing employee satisfaction in a university dining facility .
LDR:02424nam 2200313 4500 001 1402237
005 20111028105806.5
008 130515s2010 ||||||||||||||||| ||eng d
020 $a 9781124044019
035 $a (UMI)AAI1477332
035 $a AAI1477332
040 $a UMI $c UMI
100 1 $a Minazadeh, Faezeh. $3 1681399
245 1 0 $a Maximizing employee satisfaction in a university dining facility .
300 $a 111 p.
500 $a Source: Masters Abstracts International, Volume: 48-06, page: 3898.
500 $a Adviser: Julio Garcia.
502 $a Thesis (M.S.)--San Jose State University, 2010.
520 $a Foodservice industry is often associated with high labor usage, low employee satisfaction, and high employee turnover. Thus attracting and retaining qualified food service employees is essential. A questionnaire was used to determine whether a significant difference exists between departmental employee satisfaction and overall employee satisfaction in regards to six work environment dimensions: teamwork, leadership, trust, clear and common purpose, performance management, and employee assessment and development. The study evaluated six important contributors to employee satisfaction in high performing organizations. The population of this study included 500 employees of one university dining facility in Northern California. In this study, the t-test was used to analyze the data. The results indicated that there were significant statistical differences between the department of Burger King and overall employee site satisfaction in regards to the two dimensions of assessment and development and clear and common goals. Dining Commons showed significant statistical difference in regards to assessment and development. Jamba Juice department showed statistical significant differences in regards to dimensions of leadership and teamwork. Results of the study will help management of San Jose State University's dining facility to identify the problem areas and take the necessary actions to increase employee satisfaction.
590 $a School code: 6265.
650 4 $a Psychology, General. $3 1018034
650 4 $a Psychology, Industrial. $3 520063
690 $a 0621
690 $a 0624
710 2 $a San Jose State University. $b Engineering. $3 1669735
773 0 $t Masters Abstracts International $g 48-06.
790 1 0 $a Garcia, Julio, $e advisor
790 1 0 $a Garcia, Julio $e committee member
790 1 0 $a Zargar, Ali $e committee member
790 1 0 $a Bates, Seth $e committee member
790 $a 6265
791 $a M.S.
792 $a 2010
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1477332