외식업체 조직 유효성과 지식경영 프로세스의 관계 연구

Abstract

Human factors are so crucial in food service industry. This industry can be even defined as an industry that sells "by people, to the people, and of the people." The importance of knowledge management of the food service industry in this study starts from this human factor. The guru of knowledge management, Nonaka Ikujiro explained that "Knowledge departs from the individuals and is transformed into the more powerful weapons by organizations."(LG Weekly Economic Jan. 1999) Human beings are the main factor of the whole work processes and their resources needed to be well organized to develop organizational effectiveness in food service industry, Knowledge management for human resource development is required to link to organizational effectiveness for continuous service innovation. Furthermore, knowledge management is a great tool for collecting and managing all this tacit resources. Thus, knowledge management is quite difficult due to high turnover rate and temporary labor's portion in food service industry . The relationship of knowledge management process and employee's job satisfaction, organizational commitment, and willingness for turnover is need to be studied for a successful knowledge management . This study analyzed the effect of knowledge management process and its relationship with organizational effectiveness. A survey for employees in several major casual dining restaurants with systematic questionnaire and descriptive statistics is used to examine these relationships. The study results indicate that the organizational effectiveness that improves employees' job satisfaction and commitment and decrease employee turnover significantly influence the knowledge management process which can be classified as knowledge creation, sharing, storing, and application.