3 research outputs found

    Alcohol Consumption Among Hospitality and Nonhospitality Majors: Is it an Issue of Personality

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    Young adults, including university students, are more likely than other groups to engage in risky alcohol consumption. Employees at hospitality establishments and students at hospitality programs have been found to engage in heavy drinking. Excessive alcohol consumption has been linked to serious illness, cognitive difficulties, risky behaviors and sexual dysfunction. High levels of alcohol consumption, high rates of liver cirrhosis, elevated risk of alcohol-associated cancer and high prevalence of alcoholism have been found among restaurant employees. Research has started to explore some of the antecedent conditions and influences that may lead to high levels of alcohol consumption. Initial findings suggest that social modeling, subjective and group norms, personality variables, structural elements of the work place, and living conditions may be associated with alcohol consumption, while work-place stress appears not related to alcohol consumption (Borchgrevink, Borchgrevink, & Sciarini, in review; Borchgrevink, Sciarini, & Borchgrevink, 2010; Kjærheim et al., 1995; Kjærheim, Mykletun, & Haldorsen, 1996; Larsen, 1994; Larsen & Jørgensen, 2003.) Research also suggests that personality variables, such as extroversion and neuroticism, which are found to be predictive of alcohol consumption (Cook, Young, Taylor & Bedford, 1998), are also associated with hospitality as occupational choice (Teng, 2008)

    The Effects of Organizational Standards and Support Functions on Guest Service and Guest Satisfaction in Restaurants

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    A model examining the relationship between restaurant employees\u27 reactions to their work environment and their jobs as service providers and guest satisfaction was tested among 25 restaurants from a casual dining restaurant chain. In the model the relationship between guest service employees\u27 work-related perceptions and attitudes are connected to guests\u27 reported satisfaction. Results show that employees\u27 perceptions of organizational standards for service delivery being present in their restaurants was strongly related to their perceptions of receiving adequate support from coworkers and supervisors to perform their jobs. Employees\u27 perceived support from coworkers was significantly related to service providers\u27 guest orientation (commitment to their guests), while perceived support from supervisors proved to be a weak influence on guest orientation. Ultimately service providers\u27 guest orientation was strongly related to guests\u27 satisfaction with their service experience in the restaurant
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