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Work Commitment Modes of Temporary Agency Workers in Restaurants

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  • Niko Cajander

    (Industrial Engineering and Management, University of Oulu, Oulu, Finland)

  • Arto Reiman

    (Industrial Engineering and Management, University of Oulu, Oulu, Finland)

Abstract

In this study the focus is on single form of temporary work in order to create added value in comparison to previous well-being research in the temporary work context. Very little research has been conducted on temporary agency work in restaurants. An extensive survey is planned to be conducted in Finland. This study shows the pilot tests results of the survey. Examining the differences and similarities of work commitment between different worker groups in restaurants give insight for planning and targeting measures needed to increase well-being at work and productivity. Data is collected through a questionnaire, which is based, on the Organizational Commitment and QPS Nordic questionnaires, both of which focus on psychological and social factors at work. The data collection for pilot study was conducted as an online survey during a two weeks period. Link to questionnaire was published on a Facebook page for local restaurant workers in the Northern Ostrobothnia area with 130 members. In total 53 workers responded. It was possible to divide the workers into groups by their form of working. Four distinct groups were found, each with their own combination of commitment modes and features. A clear baseline was established by the normal full-time workers against which other groups (temporary agency workers) were compared. There were also controversial findings that should not be legally present in temporary agency work. Being just a pilot study, it is expected that this study has several limitations; sample size was limited, parts of the data were fragmented, many questions were left unanswered, translation problems and locally homogenous participants. However, this pilot test provided important information for a larger questionnaire that will be aimed to a larger audience nationwide in Finland later 2019-2020.

Suggested Citation

  • Niko Cajander & Arto Reiman, 2020. "Work Commitment Modes of Temporary Agency Workers in Restaurants," International Journal of Business and Administrative Studies, Professor Dr. Bahaudin G. Mujtaba, vol. 6(2), pages 65-72.
    • Handle: RePEc:apa:ijbaas:2020:p:65-72
    DOI: 10.20469/ijbas.6.10001-2
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    References listed on IDEAS

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    3. Merja Kauhanen & Jouko Nätti, 2015. "Involuntary Temporary and Part-Time Work, Job Quality and Well-Being at Work," Social Indicators Research: An International and Interdisciplinary Journal for Quality-of-Life Measurement, Springer, vol. 120(3), pages 783-799, February.
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