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The Effect of Food Sustainability and the Food Safety Climate on the Job Stress, Job Satisfaction and Job Commitment of Kitchen Staff

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  • Kyungcheon Min

    (Department of Foodservice Management and Nutrition, Sangmyung University, Seoul 51767, Korea)

  • Wansoo Hong

    (Department of Foodservice Management and Nutrition, Sangmyung University, Seoul 51767, Korea)

Abstract

Background: The food safety climate within an organization represents the job environment that affects the safe management of food and reveals the characteristics of employees. This study aimed to help establish a food safety climate in hotel kitchens that would reduce job stress and increase job satisfaction and employee engagement. Methods: This study was conducted with 570 chefs in 12 five-star hotels in South Korea using a questionnaire-based survey. A total of 570 questionnaires were distributed; 504 usable responses were used in the empirical analysis. Results: The results of this study are summarized as follows. First, among the food safety climate factors perceived by hotel chefs, leadership, resources and communication affect job stress. Second, all five factors of the food safety climate affect the job satisfaction of hotel chefs. Among these factors, leadership, responsibility and communication have positive effects on job satisfaction, while risk awareness and resources have negative effects. Third, the leadership and resources of the food safety climate have positive effects on job commitment. (4) Conclusions: This study has useful recommendations for the service industry, especially the hotel industry, for better human resource management, emphasizing food sustainability in kitchen staff job performance enhancement.

Suggested Citation

  • Kyungcheon Min & Wansoo Hong, 2021. "The Effect of Food Sustainability and the Food Safety Climate on the Job Stress, Job Satisfaction and Job Commitment of Kitchen Staff," Sustainability, MDPI, vol. 13(12), pages 1-18, June.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:12:p:6813-:d:576041
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    References listed on IDEAS

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    2. Ji Ahn Han & Ki Han Kwon, 2023. "Purchase Behavior According to the Development of Sustainable Pistachio ( Pistacia vera L.) Rice Cake: For Korean Consumers," Sustainability, MDPI, vol. 15(9), pages 1-16, May.
    3. Haoyi Huang & Eddie W. L. Cheng, 2022. "The Role of Commitment in an Extended Theory of Planned Behavior: Test of Its Mediating Effect with Partial Least Squares Structural Equation Modeling," Mathematics, MDPI, vol. 10(7), pages 1-13, March.

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