Title

Employee Alienation In The Quick Service Restaurant Industry

Keywords

alienation; employee alienation; employee engagement; quick service restaurants; work alienation

Abstract

An exploratory study conducted among 595 U.S. quick service restaurant hourly employees and managers for the purpose of measuring their level of work alienation finds that a significant proportion of the respondents expressed feelings of work alienation. The feelings seemed to be more prevalent among hourly employees, males, those younger, those more educated, and African Americans. But most important, the study indicates that employees' alienation was unequally distributed among the restaurants within the sample, therefore possibly suggesting that work alienation is not necessarily caused by the technology employed and/or the nature of the jobs but rather by the managerial styles and practices in each restaurant. © 2008 International Council on Hotel, Restaurant and Institutional Education.

Publication Date

1-1-2008

Publication Title

Journal of Hospitality and Tourism Research

Volume

32

Issue

1

Number of Pages

22-39

Document Type

Article

Personal Identifier

scopus

DOI Link

https://doi.org/10.1177/1096348007309567

Socpus ID

77955341232 (Scopus)

Source API URL

https://api.elsevier.com/content/abstract/scopus_id/77955341232

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