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Work Satisfaction in the Food Industry—A Premise for Economic Performance

Author

Listed:
  • Dan Bodescu

    (Faculty of Agriculture, “Ion Ionescu de la Brad”, University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania)

  • Alexandru-Dragoş Robu

    (Faculty of Agriculture, “Ion Ionescu de la Brad”, University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania)

  • Andy Felix Jităreanu

    (Faculty of Agriculture, “Ion Ionescu de la Brad”, University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania)

  • Ioan Puiu

    (Faculty of Agriculture, “Ion Ionescu de la Brad”, University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania)

  • Andrei Mihai Gafencu

    (Faculty of Agriculture, “Ion Ionescu de la Brad”, University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania)

  • Florin Daniel Lipşa

    (Faculty of Agriculture, “Ion Ionescu de la Brad”, University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania)

Abstract

The greatest challenge for Romania’s food industry is to achieve technical and economic parity with the rest of Europe. Therefore, businesses require productive employees, and labor productivity depends on employee satisfaction. This study’s primary objective was to investigate employee satisfaction in the bakery industry in order to enhance economic performance. This topic is rarely researched, but it is necessary to enhance the economic performance and work processes of this industry. A combination of quantitative and qualitative research methods were used, including an online questionnaire survey of 254 employees and a focus group meeting with 17 managers from 60 companies in the Northeast and Southeast regions of Romania. Total pay (5.3 points on a 1–7-point scale), amount of work (4.9 points), and number of working hours (4.8 points) were the top motivators. The average weighted value for job satisfaction on a scale of 100 points was 27.4 points. The relationship between labor costs and employee satisfaction was strong. Low levels of satisfaction are costlier for employers than high levels of satisfaction. The originality of this study lies in its determination of how strongly employees perceive each aspect of job satisfaction and its correlation to the economic performance of companies.

Suggested Citation

  • Dan Bodescu & Alexandru-Dragoş Robu & Andy Felix Jităreanu & Ioan Puiu & Andrei Mihai Gafencu & Florin Daniel Lipşa, 2022. "Work Satisfaction in the Food Industry—A Premise for Economic Performance," Agriculture, MDPI, vol. 12(7), pages 1-21, July.
    • Handle: RePEc:gam:jagris:v:12:y:2022:i:7:p:1015-:d:861986
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    References listed on IDEAS

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    Cited by:

    1. Giuseppe Timpanaro, 2023. "Agricultural Food Marketing, Economics and Policies," Agriculture, MDPI, vol. 13(4), pages 1-9, March.

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