The relationship among work support,organization commitment and citizenship behavior of part-time employees in the restaurant industry.

详细信息   

• 作者：Liu ; Yu Shan.
• 学历：M.S.
• 年：2010
• 导师：Qu, Hailin,eadvisorLeong, Jerroldecommittee memberSlevitch, Lisaecommittee member
• 毕业院校：Oklahoma State University
• Department：Hospitality Administration
• ISBN：9781124052205
• CBH：1477491
• Country：USA
• 语种：English
• FileSize：2449471
• Pages：91

文摘

Scope and Method of Study. Organization support, supervisor support, organization commitment, organization citizenship behavior, and job satisfaction were the five major factors in this study. The purpose of this study was to explore the structural relationship among the five factors and to compare the different level of perceptions and commitment between part-time employees of chain restaurants and part-time employees of independent restaurants. A questionnaire survey was conducted to collect the data and a convenience sampling was used. Data analysis contained descriptive analysis, independent samples t-test, and structural equation modeling. Findings and Conclusions: First, the findings proved that part-time employees wanted to show their organizational commitment, citizenship behavior, and job satisfaction once they perceived positive organizational and supervisory support. Based on the findings, restaurant operators could consider paying more attention to, and showing more concern for, part-time employees in order to meet their expectations. Second, some attributes of the perceptions of organization and supervisor support, and organizational commitment showed significant differences depending upon whether a part-time employee worked for chain or an independent restaurant. These three factors perceptions of organization and supervisor support, and organization commitment) showed higher level on part-time employees working at chain restaurants than those at independent restaurants. Therefore, building a mechanistic management system could be a possible way to improve part-time employees perceptions toward the restaurants and increase their commitment. In sum, restaurant operators could make some changes in order to reduce the turnover rate and save some personnel expenses.