High performance work practices and well-being at restaurant work

IF 0.7 Q4 HOSPITALITY, LEISURE, SPORT & TOURISM
N. Cajander, A. Reiman
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引用次数: 5

Abstract

Abstract This study focuses on human resource management (HRM) and high performance work practices in small restaurants. Empirical material is collected through interviews aimed at individuals working in the restaurant industry. In the first phase of this study in 2010, ten employees were interviewed, and in the second phase in 2018, five of them were re-interviewed. In 2010, the interviewees were working as employees in a restaurant where well-being was constantly challenged during work. During the second round of interviews in 2018, the interviewees had continued their careers in the sector and worked in five different restaurants. The findings indicate the signs of rapid change within the specific restaurant studied and provide insights into managing well-being at work in the restaurant industry as a whole – an industry that is constantly facing new types of challenges related to new working modes. Findings indicate that well-being at work is a holistic combination of individual and work-level activities; thus, a comprehensive approach to HRM is required.
高绩效的工作实践和健康的餐厅工作
摘要本研究的重点是小餐馆的人力资源管理(HRM)和高绩效工作实践。实证材料是通过访谈收集针对个人在餐饮业工作。本研究在2010年的第一阶段对10名员工进行了访谈,在2018年的第二阶段对其中的5名员工进行了重新访谈。2010年,受访者在一家餐厅工作,在工作中幸福感不断受到挑战。在2018年的第二轮面试中,受访者继续在该行业的职业生涯,并在五家不同的餐厅工作过。研究结果表明,在研究的特定餐厅内,有快速变化的迹象,并为整个餐饮业的工作幸福感管理提供了见解-这个行业不断面临与新工作模式相关的新挑战。研究结果表明,工作幸福感是个人和工作层面活动的整体结合;因此,需要一个全面的人力资源管理方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
European Journal of Tourism Hospitality and Recreation
European Journal of Tourism Hospitality and Recreation HOSPITALITY, LEISURE, SPORT & TOURISM-
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