The Effect of Hotel Food & Beverage Department Employees' Creativity on Organizational Effectiveness and Service Quality

Euiseon Jeong; Kim, Sang-Wook; Kim, Sun-Il

The food and beverage sector in the Hotel Industry contributes, on average, 20-30 percent of total revenue and is a major contributing factor for successful hotel management. The focus of this study analyse is the effect of hotel food and beverage employees' creative influence and its impact on organizational effectiveness and service quality. According to the exploratory factorial analysis the food and beverage department employees’ creativity is component autonomy, leadership, and motivation. The organizational effectiveness engages organizational commitment, changing job intention and job satisfaction. The service quality indicates total five constructs such as availability, responsibility, credibility, sympathy and validity. This study investigated confirmatory factor analysis. The goodness of fit shows χ2=246.940 (df=276), p=0.000, GFI=0.923, AGFI= 0.904, NFI=0.923, RMR=0.031, thus the model can be an appropriated through standard figure. For further study the hospitality industry should study on creativity for improve creative management and employees it would direct competitiveness among variable hotel industry.

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REFERENCES (23)
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* 2021년 이후 발행 논문의 참고문헌은 현재 구축 중입니다.

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