Should I Stay or Should I Go? Motivation to Work in Foodservice

Vivienne J. Wildes

34 citations0/0 files storedJournal of Foodservice Business Research

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Employee Performance and Management Job Satisfaction and Organizational Behavior Employer Branding and e-HRM

Abstract

This study examines motivators that help to attract and retain workers in the foodservice industry. Study subjects were asked to rank six motivators related to the workplace. Findings show that money was by far the main motivation to continue work in foodservice, followed a fun working environment, health benefits, and flexible hours. Age factors were significant in this study, and motivational attributes changed based on age category. Four theories that underpin the tenets supposed in this research are briefly discussed. These are equity theory, expectancy theory, attribution theory, and relationship theory. The findings also support contingency management theory and are discussed in the conclusion. Practical considerations for managing attraction and retention of foodservice workers are discussed.

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References

1958The psychology of interpersonal relations.2025Advances in Consumer Research 1958The Psychology of Interpersonal Relations.1964Work and motivation 1963Towards an understanding of inequity.1987Attribution: Perceiving the Causes of Behavior 1990Relationship approach to marketing in service contexts: The marketing and organizational behavior interface 1972Causal schemata and the attribution process

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