A Structural Model of the Causal Relationship Between Organization Context and Professional Competency of Chef Affecting Organizational Performance of Food Business

Abstract

This research aims to 1) develop a structural model of causal relationships between organizational context and the professional competencies of the kitchen chief that affect the performance of the organization in the restaurant business organization 2) test the structural model of causal relationships with empirical data. The sample group was the head of the kitchen chef and was a member of the Chef Association of Thailand in Bangkok and metropolitan area, 556 people were obtained by using the Stratified Sampling The research tool were questionnaire, rating scale with  a 5-level. Statistics that use to data analysis is structural equation model (SEM) analysis. The results of the research were. Structural models of causal relationships between organizational context and the professional competencies of the kitchen chief that affect the performance of the organization in the restaurant business organization is consistent with empirical data. The consistency index value were as follows: , p-value = 0.18, RMSEA = 0.014, RMR = .0034 NFI = 1, NNFI = 1, GFI = .97, AGFI = .97. All independent variables can explain the variance of the organization's performance as 89%. The organization culture directly affects the happy organization and professional competency, meanwhile indirectly affects the performance of the organization. While the corporate atmosphere has direct impact on happy organization and its performance. Finally,  professional competencies has significantly direct impact on  the performance of the organization at the .01 level of significance.