The Relationship among Work Value, Quality of Work Life and Tornover Intention-Case Study of Employees from Food and Beverag Departmente in International Tourist Hotels

碩士 === 中國文化大學 === 生活應用科學研究所 === 95 === Abstract The purpose of this study was to realize the employees’ feeling of the work values, quality of work life and turnover intention and investigating the relationship among them. The target at food and beverage department’s employees in International Touri...

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Main Authors: Fu-Chieh Hsu, 徐輔潔
Other Authors: Hwei-Shen Lin
Format: Others
Language:zh-TW
Published: 2007
Online Access:http://ndltd.ncl.edu.tw/handle/39855335077799531866
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spelling ndltd-TW-095PCCU01150142016-05-26T04:08:34Z http://ndltd.ncl.edu.tw/handle/39855335077799531866 The Relationship among Work Value, Quality of Work Life and Tornover Intention-Case Study of Employees from Food and Beverag Departmente in International Tourist Hotels 工作價值觀、工作生活品質與離職傾向之研究-以國際觀光旅館餐飲部外場工作人員為例 Fu-Chieh Hsu 徐輔潔 碩士 中國文化大學 生活應用科學研究所 95 Abstract The purpose of this study was to realize the employees’ feeling of the work values, quality of work life and turnover intention and investigating the relationship among them. The target at food and beverage department’s employees in International Tourist Hotels in Taipei area, 369 questionnaires were collected from 8 hotels. The retake rate of valid questionnaires was 73.8%. This study was using the SPSS for Windows as a tool for statistical analysis. Frequency distribution, Descriptive statistics, Hotelling’s T2, Manova, Canonical correlation, Stepwise Multiple Regression analysis ewre used for research methods, this research finds several important results as follew: 1. The work value’s average of Employees from Food and Beverag Departmente in International Tourist Hotels is 4.08. 2. The quality of work life’s average of Employees from Food and Beverag Departmente in International Tourist Hotels is 3.69. 3. The turnover intention’s average of Employees from Food and Beverag Departmente in International Tourist Hotels is 3.29. 4. Employees’ different background would significantly affect their work value(such as education). 5. Employees’ different background would significantly affect their quality of work life(such as gender, mirage, salary, position, age, education, work seniority ). 6. Employees’ different background would significantly affect their turnover intention(such as gender, mirage, salary, age, education, work seniority ). 7. Employees’ work value has significant negative relationship on the turnover intention. 8. Employees’ quality of work life has significant negative relationship on the turnover. 9. Employees’ work value has significant positive relationship on the quality of work life. 10. Employees’ work value and quality of work life could jointly predict the turnover intention as 21.6%. Hwei-Shen Lin 林慧生 2007 學位論文 ; thesis 184 zh-TW
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language zh-TW
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description 碩士 === 中國文化大學 === 生活應用科學研究所 === 95 === Abstract The purpose of this study was to realize the employees’ feeling of the work values, quality of work life and turnover intention and investigating the relationship among them. The target at food and beverage department’s employees in International Tourist Hotels in Taipei area, 369 questionnaires were collected from 8 hotels. The retake rate of valid questionnaires was 73.8%. This study was using the SPSS for Windows as a tool for statistical analysis. Frequency distribution, Descriptive statistics, Hotelling’s T2, Manova, Canonical correlation, Stepwise Multiple Regression analysis ewre used for research methods, this research finds several important results as follew: 1. The work value’s average of Employees from Food and Beverag Departmente in International Tourist Hotels is 4.08. 2. The quality of work life’s average of Employees from Food and Beverag Departmente in International Tourist Hotels is 3.69. 3. The turnover intention’s average of Employees from Food and Beverag Departmente in International Tourist Hotels is 3.29. 4. Employees’ different background would significantly affect their work value(such as education). 5. Employees’ different background would significantly affect their quality of work life(such as gender, mirage, salary, position, age, education, work seniority ). 6. Employees’ different background would significantly affect their turnover intention(such as gender, mirage, salary, age, education, work seniority ). 7. Employees’ work value has significant negative relationship on the turnover intention. 8. Employees’ quality of work life has significant negative relationship on the turnover. 9. Employees’ work value has significant positive relationship on the quality of work life. 10. Employees’ work value and quality of work life could jointly predict the turnover intention as 21.6%.
author2 Hwei-Shen Lin
author_facet Hwei-Shen Lin
Fu-Chieh Hsu
徐輔潔
author Fu-Chieh Hsu
徐輔潔
spellingShingle Fu-Chieh Hsu
徐輔潔
The Relationship among Work Value, Quality of Work Life and Tornover Intention-Case Study of Employees from Food and Beverag Departmente in International Tourist Hotels
author_sort Fu-Chieh Hsu
title The Relationship among Work Value, Quality of Work Life and Tornover Intention-Case Study of Employees from Food and Beverag Departmente in International Tourist Hotels
title_short The Relationship among Work Value, Quality of Work Life and Tornover Intention-Case Study of Employees from Food and Beverag Departmente in International Tourist Hotels
title_full The Relationship among Work Value, Quality of Work Life and Tornover Intention-Case Study of Employees from Food and Beverag Departmente in International Tourist Hotels
title_fullStr The Relationship among Work Value, Quality of Work Life and Tornover Intention-Case Study of Employees from Food and Beverag Departmente in International Tourist Hotels
title_full_unstemmed The Relationship among Work Value, Quality of Work Life and Tornover Intention-Case Study of Employees from Food and Beverag Departmente in International Tourist Hotels
title_sort relationship among work value, quality of work life and tornover intention-case study of employees from food and beverag departmente in international tourist hotels
publishDate 2007
url http://ndltd.ncl.edu.tw/handle/39855335077799531866
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