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Insights into Heterogeneity of Temporary AgencyWork in Restaurants

Author

Listed:
  • Niko Cajander

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

  • A. Reiman

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

Abstract

The term temporary work is an umbrella term comprising a wide variety of atypical employment forms. This study focuses on temporary agency work in restaurants characterized by a third-party involvement in the working relationship. Data was collected through a questionnaire based on the Organizational Commitment and QPS Nordic questionnaires, both of which focus on psychological and social factors at work. Statistical examination revealed three distinct groups, each with its characteristics, types of commitment and work demands. Regular, full-time workers were compared with these three groups of temporary agency workers. Differences were found in these groups. Our findings provide new perspectives to an ongoing debate on temporary work and employee well-being at restaurants.

Suggested Citation

  • Niko Cajander & A. Reiman, 2021. "Insights into Heterogeneity of Temporary AgencyWork in Restaurants," International Journal of Business and Administrative Studies, Professor Dr. Bahaudin G. Mujtaba, vol. 7(1), pages 36-47.
    • Handle: RePEc:apa:ijbaas:2021:p:36-47
    DOI: 10.20469/ijbas.7.10004-1
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    References listed on IDEAS

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    1. 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.
    2. Warrick, D.D., 2017. "What leaders need to know about organizational culture," Business Horizons, Elsevier, vol. 60(3), pages 395-404.
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