Cajander, N., & Reiman, A. (2021). Insights into Heterogeneity of Temporary Agency Work in Restaurants. International Journal of Business and Administrative Studies 7(1): 36-47. https://doi.org/10.20469/ijbas.7.10004-1
Insights into heterogeneity of temporary agency work in restaurants
|Author:||Cajander, Niko1; Reiman, A.1|
1Industrial Engineering and Management, University of Oulu, Oulu, Finland
|Online Access:||PDF Full Text (PDF, 0.2 MB)|
|Persistent link:|| http://urn.fi/urn:nbn:fi-fe2021110553959
|Publish Date:|| 2021-11-05
The term temporary work is an umbrella term comprising a wide variety of atypical employment forms. This study focuses on temporary agency work in restaurants characterized by a third-party involvement in the working relationship. Data was collected through a questionnaire based on the Organizational Commitment and QPS Nordic questionnaires, both of which focus on psychological and social factors at work. Statistical examination revealed three distinct groups, each with its characteristics, types of commitment and work demands. Regular, full-time workers were compared with these three groups of temporary agency workers. Differences were found in these groups. Our findings provide new perspectives to an ongoing debate on temporary work and employee well-being at restaurants.
International journal of business and administrative studies
|Pages:||36 - 47|
|Type of Publication:||
A1 Journal article – refereed
|Field of Science:||
222 Other engineering and technologies
© 2021 The Author(s). Published by KKG Publications. This is an Open Access article distributed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.