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What Makes Hotel Chefs in Korea Interact with SNS Community at Work? Modeling the Interplay between Social Capital and Job Satisfaction by the Level of Customer Orientation

Author

Listed:
  • Sang-Won Seo

    (Graduate School of Tourism & Hospitality, Kyonggi University, Seoul 03746, Korea)

  • Hyeon-Cheol Kim

    (School of Business Administration, College of Business and Economics, Chung-Ang University, Seoul 06974, Korea)

  • Zong-Yi Zhu

    (Department of Arts and Cultural Management, Graduate School, Chung-Ang University, Seoul 06974, Korea)

  • Jung-Tak Lee

    (Department of Culinary Arts, Ansan University, Ansan 15328, Korea)

Abstract

This study aimed to investigate the effect of social network services (SNS) on hotel chef job satisfaction, and to provide an effective strategy to reduce chef turnover and maintain sustainable economic development in hospitality. The intention was to empirically test and analyze the effect of SNS on hotel chef job satisfaction by applying the social capital theory. The social capital theory was explored and the effect of chefs’ social capital on their social presence and job satisfaction was demonstrated. Furthermore, this study aimed to determine the moderation effect of customer orientation. A total of 130 surveys were collected from chefs working at Michelin-starred restaurants in Seoul, Korea. SPSS and AMOS were used to conduct statistical analyses. The outputs included exploratory factor analysis, confirmatory factor analysis, convergent analysis, discriminant analysis, path analysis, mediation effect analysis, and moderation effect analysis. The results illustrated that bridging social capital significantly impacts chef social presence, while bonding social capital does not significantly influence their presence. In addition, both bonding and bridging social capital positively relate to chef job satisfaction. Significant mediation and moderation effects were demonstrated on the path taken by chefs. The results of this study offer theoretical and managerial implications for hotel human resources managers to enhance chef job satisfaction.

Suggested Citation

  • Sang-Won Seo & Hyeon-Cheol Kim & Zong-Yi Zhu & Jung-Tak Lee, 2020. "What Makes Hotel Chefs in Korea Interact with SNS Community at Work? Modeling the Interplay between Social Capital and Job Satisfaction by the Level of Customer Orientation," IJERPH, MDPI, vol. 17(19), pages 1-16, September.
    • Handle: RePEc:gam:jijerp:v:17:y:2020:i:19:p:7129-:d:421510
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    References listed on IDEAS

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    1. Merlo, Omar & Bell, Simon J. & Menguc, Bulent & Whitwell, Gregory J., 2006. "Social capital, customer service orientation and creativity in retail stores," Journal of Business Research, Elsevier, vol. 59(12), pages 1214-1221, November.
    2. Haeussler, Carolin, 2011. "Information-sharing in academia and the industry: A comparative study," Research Policy, Elsevier, vol. 40(1), pages 105-122, February.
    3. Han, Sehee & Min, Jinyoung & Lee, Heeseok, 2016. "Building relationships within corporate SNS accounts through social presence formation," International Journal of Information Management, Elsevier, vol. 36(6), pages 945-962.
    4. Felix Requena, 2003. "Social Capital, Satisfaction and Quality of Life in the Workplace," Social Indicators Research: An International and Interdisciplinary Journal for Quality-of-Life Measurement, Springer, vol. 61(3), pages 331-360, March.
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    Cited by:

    1. Hee Kyung Kim & Chang Won Lee, 2021. "Relationships among Healthcare Digitalization, Social Capital, and Supply Chain Performance in the Healthcare Manufacturing Industry," IJERPH, MDPI, vol. 18(4), pages 1-13, February.

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