A Study of Factors Affecting Job Satisfaction Among University Foodservice Employees

Abstract

ABSTRACT Over eight million individuals are currently employed in the foodservice industry with approximacely one-third, or 2.2 million employed in the institutional (non-commercial) sector (National Restaurant Association, 1989). Additionally, the cost of employee turnover in the United States is estimated to be more than $11 billion annually with the average cost per job at 10 to 20 times the position's weekly wage rate (Compensation and Benefits Review, 1987). Research has shown that the level of employe's job satisfaction may impact their intent to leave the job (Fernsten and Brenner, 1987). By understanding factors affecting job satisfaction, managers can improve the effectiveness of job design, and possibly increase positive outcomes (Sneed, 1988). The objective of the current study was to examine the relationship between job characteristics (Variety, Autonomy, Task Identity, Feedback, Dealing with Others, and Friendship Opportunities) and job satisfaction for university foodservice employees. Findings indicated a positive relationship between job characteristics and job satisfaction. Results also found that (1) university food-service employees liked their jobs and the quality of the supervision; (2) were least satisfied with their promotion opportunities and pay in their jobs; (3) higher paid employees were more satisfied than those earning lower pay, and (4) employees working in an entry level position were least satisfied of all employees. This study also found the job characteristic Feedback to be the strongest predictor of job satisfaction. The study suggested follow-up research to obtain in-depth data on job characteristics to investigate how jobs could be designed and how job design impacts work outcomes.