Abstract
The purpose of this study is to derive stress perceived by small enterprise food service managers to contribute to the academic aspect and establish a direction to improve the quality of life of food service managers. To achieve the purpose of the study, a qualitative study was conducted on 22 small enterprise managers operating the food service business in Daejeon and Sejong. The collected data were classified through open coding using NVivo10 based on the inductive content analysis method (Elo & Kyngss, 2008), and the weight of each node was identified and generalized. As a result of the analysis, the stressors perceived by the participants were classified into economic, psychological, and physical topics. Through this study, the necessity of support from the government, supplementation of the system for malicious reviews, education related to industrial accidents, and suggested suggestions for follow-up research were presented.
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