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Measurement of differences in emotio...

Hendee, Susan Sykes.

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Measurement of differences in emotional intelligence and job satisfaction of practicing chefs and culinary educators as measured by the Mayer-Salovey-Caruso Emotional Intelligence Test and Spector's Job Satisfaction Survey.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Measurement of differences in emotional intelligence and job satisfaction of practicing chefs and culinary educators as measured by the Mayer-Salovey-Caruso Emotional Intelligence Test and Spector's Job Satisfaction Survey./
作者:	Hendee, Susan Sykes.
面頁冊數:	255 p.
附註:	Source: Dissertation Abstracts International, Volume: 63-03, Section: A, page: 0916.
Contained By:	Dissertation Abstracts International63-03A.
標題:	Education, Vocational. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3045714
ISBN:	0493596666

Measurement of differences in emotional intelligence and job satisfaction of practicing chefs and culinary educators as measured by the Mayer-Salovey-Caruso Emotional Intelligence Test and Spector's Job Satisfaction Survey.
Hendee, Susan Sykes.

Measurement of differences in emotional intelligence and job satisfaction of practicing chefs and culinary educators as measured by the Mayer-Salovey-Caruso Emotional Intelligence Test and Spector's Job Satisfaction Survey. - 255 p.

Source: Dissertation Abstracts International, Volume: 63-03, Section: A, page: 0916.

Thesis (Ph.D.)--New York University, 2002.

Chefs are ranked by career researchers third from the bottom on how much emotional intelligence (EI) is required for job satisfaction (JS). The food dollar in the United States, spent outside the home, and job turnover in food service has increased steadily for the last decade. There is general agreement amongst human resource researchers that for most groups JS may influence job turnover and higher EI may result in higher JS.

ISBN: 0493596666Subjects--Topical Terms:

1017499
Education, Vocational.

Measurement of differences in emotional intelligence and job satisfaction of practicing chefs and culinary educators as measured by the Mayer-Salovey-Caruso Emotional Intelligence Test and Spector's Job Satisfaction Survey.
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245 1 0 $a Measurement of differences in emotional intelligence and job satisfaction of practicing chefs and culinary educators as measured by the Mayer-Salovey-Caruso Emotional Intelligence Test and Spector's Job Satisfaction Survey.
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500 $a Source: Dissertation Abstracts International, Volume: 63-03, Section: A, page: 0916.
500 $a Chair: Jenene Garey.
502 $a Thesis (Ph.D.)--New York University, 2002.
520 $a Chefs are ranked by career researchers third from the bottom on how much emotional intelligence (EI) is required for job satisfaction (JS). The food dollar in the United States, spent outside the home, and job turnover in food service has increased steadily for the last decade. There is general agreement amongst human resource researchers that for most groups JS may influence job turnover and higher EI may result in higher JS.
520 $a Chefs associated with the American Culinary Federation (ACF) participated in this exploratory study on EI and JS. Descriptive analysis of findings from Mayer-Salovey-Caruso Emotional Intelligence Test (MSCEIT), Spector's Job Satisfaction Survey (JSS) instrument, and collected respondents demographics on gender, certification, education, and years worked, found no significant correlations (Pearson) between JS and EI or differences among the groups (ANOVA).
520 $a Frequency and t-test data indicate tendencies that support relationships. A.O.S. degree respondents have higher JS and lower EI. Chefs employed equal to or more than 10 years in the field have lower EI and JS. Female chefs have higher EI and JS. Certified chefs have lower EI and higher JS. Chefs have higher JS and average EI when compared to other populations.
520 $a Data support correlations among interrelated variables: certification level and employment years in the culinary arts field (<italic>p</italic> < .05); income level and certification (<italic>p</italic> < .01); income level and certification levels (<italic>p</italic> < .01); income level and gender (<italic>p</italic> < .01); and income level and years worked in the culinary arts (<italic>p</italic> < .05).
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