@article{ART001648197},
author={Euiseon Jeong and Kim, Sang-Wook and Kim, Sun-Il},
title={The Effect of Hotel Food & Beverage Department Employees' Creativity on Organizational Effectiveness and Service Quality},
journal={Journal of Tourism Sciences},
issn={1226-0533},
year={2012},
volume={36},
number={3},
pages={79-101}
TY - JOUR
AU - Euiseon Jeong
AU - Kim, Sang-Wook
AU - Kim, Sun-Il
TI - The Effect of Hotel Food & Beverage Department Employees' Creativity on Organizational Effectiveness and Service Quality
JO - Journal of Tourism Sciences
PY - 2012
VL - 36
IS - 3
PB - The Tourism Sciences Society Of Korea
SP - 79
EP - 101
SN - 1226-0533
AB - 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.
KW - Employee;Creativity;Organizational effectiveness;Service quality;Confirmatory factor analysis
DO -
UR -
ER -
Euiseon Jeong, Kim, Sang-Wook and Kim, Sun-Il. (2012). The Effect of Hotel Food & Beverage Department Employees' Creativity on Organizational Effectiveness and Service Quality. Journal of Tourism Sciences, 36(3), 79-101.
Euiseon Jeong, Kim, Sang-Wook and Kim, Sun-Il. 2012, "The Effect of Hotel Food & Beverage Department Employees' Creativity on Organizational Effectiveness and Service Quality", Journal of Tourism Sciences, vol.36, no.3 pp.79-101.
Euiseon Jeong, Kim, Sang-Wook, Kim, Sun-Il "The Effect of Hotel Food & Beverage Department Employees' Creativity on Organizational Effectiveness and Service Quality" Journal of Tourism Sciences 36.3 pp.79-101 (2012) : 79.
Euiseon Jeong, Kim, Sang-Wook, Kim, Sun-Il. The Effect of Hotel Food & Beverage Department Employees' Creativity on Organizational Effectiveness and Service Quality. 2012; 36(3), 79-101.
Euiseon Jeong, Kim, Sang-Wook and Kim, Sun-Il. "The Effect of Hotel Food & Beverage Department Employees' Creativity on Organizational Effectiveness and Service Quality" Journal of Tourism Sciences 36, no.3 (2012) : 79-101.
Euiseon Jeong; Kim, Sang-Wook; Kim, Sun-Il. The Effect of Hotel Food & Beverage Department Employees' Creativity on Organizational Effectiveness and Service Quality. Journal of Tourism Sciences, 36(3), 79-101.
Euiseon Jeong; Kim, Sang-Wook; Kim, Sun-Il. The Effect of Hotel Food & Beverage Department Employees' Creativity on Organizational Effectiveness and Service Quality. Journal of Tourism Sciences. 2012; 36(3) 79-101.
Euiseon Jeong, Kim, Sang-Wook, Kim, Sun-Il. The Effect of Hotel Food & Beverage Department Employees' Creativity on Organizational Effectiveness and Service Quality. 2012; 36(3), 79-101.
Euiseon Jeong, Kim, Sang-Wook and Kim, Sun-Il. "The Effect of Hotel Food & Beverage Department Employees' Creativity on Organizational Effectiveness and Service Quality" Journal of Tourism Sciences 36, no.3 (2012) : 79-101.
