A Phenomenological View of First-line Restaurant Industry Employees in The Resilience Process

• Main Authors: Li, Wan-Chen, 李宛宸
• Other Authors: Liu, Shu-Chuan
• Format: Others
• Language: zh-TW
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/54178294451578047948

碩士 === 國立屏東大學 === 休閒事業經營學系碩士班 === 103 === The restaurant is one of the largest professional work stress (Zohar, 1994). This research take Patterson and Kelleher (2005)dimensions of resilience and Richardson (2002)the resiliency model to investigate after the restaurant industry employees suffer work stress and adversity, self-generated energy to strengthen the resilience and dimensions of career resilience. This research is purposively sampling and recruited ten of qualified to volunteers for respondents, then Semi-structured Interviews, content analysis, and narrative analysis data collection and analysis transcript, each respondents interviews about 1.5 hours each times. The research found that after restaurant industry employees experienced work stress and adversity, it was to generated dysfunctional reintegration and reintegration with loss, adversity interpretation process, interpretation of adversity process resulting in emotional labor, mental focus, and social support(colleagues and family) of gain momentum towards the resilience capacity; The resilience capacity including personal values and personal energy(social support), which in social support of guidance and inspiration is extremely important in the development of resilience capacity; The restaurant industry employees is more self-regulated learning, enhance self-confidence, and resilience of the main in resilience behavior; Finally, through the strengthening resilience(resilient reintegration and fulfillment) to increase against resilience for future adversity.The results of this research to assist the restaurant industry to understand the first-line restaurant industry employees dimensions of resilience, to the restaurant industry employees angle view of career stress and adversity, in order to effectively help the restaurant industry employees to establish a positive professional attitude.