@article{ART001088014},
author={Kim, Young-Gook},
title={Differences between Full-time and Part-time Work in Food-service Industry: Involvement, Organizational Commitment and Turnover},
journal={Journal of Tourism Sciences},
issn={1226-0533},
year={2006},
volume={30},
number={1},
pages={233-250}
TY - JOUR
AU - Kim, Young-Gook
TI - Differences between Full-time and Part-time Work in Food-service Industry: Involvement, Organizational Commitment and Turnover
JO - Journal of Tourism Sciences
PY - 2006
VL - 30
IS - 1
PB - The Tourism Sciences Society Of Korea
SP - 233
EP - 250
SN - 1226-0533
AB - This study examines the interactive effects of job involvement, organizational commitment on the turnover intentions of full-time and part-time employees in food-service industry. Subgroup-moderated regression analysis revealed a significant involvement-commitment interaction for part-time employees and a marginally significant interaction for full-timers. Employees with low commitment and involvement exhibited the strongest turnover intention in both groups, whereas the lowest turnover intention occurred in the part-timers with low involvement and high commitment.
KW -
DO -
UR -
ER -
Kim, Young-Gook. (2006). Differences between Full-time and Part-time Work in Food-service Industry: Involvement, Organizational Commitment and Turnover. Journal of Tourism Sciences, 30(1), 233-250.
Kim, Young-Gook. 2006, "Differences between Full-time and Part-time Work in Food-service Industry: Involvement, Organizational Commitment and Turnover", Journal of Tourism Sciences, vol.30, no.1 pp.233-250.
Kim, Young-Gook "Differences between Full-time and Part-time Work in Food-service Industry: Involvement, Organizational Commitment and Turnover" Journal of Tourism Sciences 30.1 pp.233-250 (2006) : 233.
Kim, Young-Gook. Differences between Full-time and Part-time Work in Food-service Industry: Involvement, Organizational Commitment and Turnover. 2006; 30(1), 233-250.
Kim, Young-Gook. "Differences between Full-time and Part-time Work in Food-service Industry: Involvement, Organizational Commitment and Turnover" Journal of Tourism Sciences 30, no.1 (2006) : 233-250.
Kim, Young-Gook. Differences between Full-time and Part-time Work in Food-service Industry: Involvement, Organizational Commitment and Turnover. Journal of Tourism Sciences, 30(1), 233-250.
Kim, Young-Gook. Differences between Full-time and Part-time Work in Food-service Industry: Involvement, Organizational Commitment and Turnover. Journal of Tourism Sciences. 2006; 30(1) 233-250.
Kim, Young-Gook. Differences between Full-time and Part-time Work in Food-service Industry: Involvement, Organizational Commitment and Turnover. 2006; 30(1), 233-250.
Kim, Young-Gook. "Differences between Full-time and Part-time Work in Food-service Industry: Involvement, Organizational Commitment and Turnover" Journal of Tourism Sciences 30, no.1 (2006) : 233-250.
