High performance work practices and well-being at restaurant work
|Author:||Cajander, Niko1; Reiman, Arto2|
1University of Oulu, Oulu, Finland
2Industrial Engineering and Management Research Unit, University of Oulu, Oulu, Finland
|Online Access:||PDF Full Text (PDF, 0.1 MB)|
|Persistent link:|| http://urn.fi/urn:nbn:fi-fe202001142080
|Publish Date:|| 2020-01-14
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.
European journal of tourism, hospitality and recreation
|Pages:||38 - 48|
|Type of Publication:||
A1 Journal article – refereed
|Field of Science:||
222 Other engineering and technologies
The author would like to extend special thanks to Palkansaajasäätiö (Employee Foundation in Finland) and Kansan Sivistysrahasto (People’s Education Fund in Finland).
© 2019 Niko Cajander, Arto Reiman published by Sciendo. This work is licensed under the Creative Commons Attribution NonCommercial-NoDerivatives 4.0 License.