Article
Motivating Foodservice Employees to Follow Safe Food Handling Practices: Perspectives from a Multigenerational Workforce
Journal of Human Resources in Hospitality & Tourism
Document Type
Article
Disciplines
Publication Date
1-1-2014
DOI
10.1080/15332845.2014.888505
Abstract
Hospitality managers deal with a very diverse workforce, employing workers from up to four different generations, which poses a challenge for managers as they attempt to train and motivate employees. Food safety is of particular concern in foodservice organizations. This study assessed the generational differences related to foodservice employees’ perceptions of their supervisors’ roles in food safety and how supervisors could improve their effectiveness. A mixed methods approach (survey and focus groups) was used. Qualitative data analysis revealed four themes: consistency, training, managers’ behaviors, and employees’ behaviors. Based on these, best practices are suggested for motivating a multigenerational workforce.
Copyright Owner
Susan W. Arendt, et al
Copyright Date
2014
Language
en
File Format
application/pdf
Citation Information
Susan W. Arendt, Kevin R. Roberts, Catherine Strohbehn, Paola Paez, et al.. "Motivating Foodservice Employees to Follow Safe Food Handling Practices: Perspectives from a Multigenerational Workforce" Journal of Human Resources in Hospitality & Tourism Vol. 13 Iss. 4 (2014) p. 323 - 349 Available at: http://works.bepress.com/susan_arendt/25/
This is an Accepted Manuscript of an article published by Taylor & Francis in Journal of Human Resources in Hospitality and Tourism in 2014, available online: http:// www.tandf.com/10.1080/15332845.2014.888505.