Organizational Commitment of Management Employees in Restaurant Operations

Abstract

Results of research in industrial psychology have suggested that the concept of organizational commitment is comprised of two components: affective and continuance commitment. Affectively committed employees like their job and want to be there; continuance committed employees stay with their jobs out of fear of the loss of benefits or the difficulties associated with making a change. The purpose of this research was to determine whether affective and continuance commitment components could be identified in restaurant managers. Data were collected from 186 managers and assistant managers of pizza restaurants across the United States. Results indicated that organizational commitment of these managers was comprised of both affective and continuance commitment. Examination of several job and demographic variables revealed that length of time working for the company, service orientation, job security, job satisfaction, job involvement, intention to quit, unscheduled absences, and work schedule may be related to the degree of affective and/or continuance commitment.

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