Well-being at Work
Maharjan, Anish; Lama, Chhiring (2020)
2020
All rights reserved. This publication is copyrighted. You may download, display and print it for Your own personal use. Commercial use is prohibited.
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-202004074611
https://urn.fi/URN:NBN:fi:amk-202004074611
Tiivistelmä
In the recent years, taking good care of employees has also been an important goal of the organisations. Employee well-being at work relates to all aspects of working life, from the quality and safety of the tangible environment, to how workers feel about their work, their working culture and conditions.
The aim of this thesis was to analyse employee well-being at work and provide result and development ideas for the case company, Nordic Kitchen based on the results. This thesis took place at Nordic Kitchen that is situated at Helsinki Vantaa Airport Terminal 2.
Various printed and electronic sources were used for literature part of this research. The research was done on the basis of Rauramo’s five steps of work-related well-being (2008), model of overall well-being in life by Peter & Cary (2014) adapted from Gallagher, Lopez and Preacher (2009). The theoretical part of the thesis supports the majority of the research findings.
The thesis was carried out by implementing qualitative method. The data collection was done by interviewing employees of Nordic Kitchen in December 2019. Interviewee included restaurant manager, shift leaders and part-time and full-time employees. The questionnaire included 14 questions for employees and 7 questions for the restaurant manager. The total number of interviewees was 9.
According to research findings, it was found out that 50% of the employees feel employees’ well-being was ideal, 25% feel it’s in good level and 25% feel it’s in poor level and needs to be improved. The employees were quite happy with the benefits and facilities that they receive from their employer. However, there were some issues that had to be dealt. Employees should be given enough resting time after the shift ends and before another shift starts in order to reenergize themselves so that they can put their 100% effort at work. While at work, employees should also be given proper break times so that they are able to rest and eat some food to be efficient the whole shift.
The aim of this thesis was to analyse employee well-being at work and provide result and development ideas for the case company, Nordic Kitchen based on the results. This thesis took place at Nordic Kitchen that is situated at Helsinki Vantaa Airport Terminal 2.
Various printed and electronic sources were used for literature part of this research. The research was done on the basis of Rauramo’s five steps of work-related well-being (2008), model of overall well-being in life by Peter & Cary (2014) adapted from Gallagher, Lopez and Preacher (2009). The theoretical part of the thesis supports the majority of the research findings.
The thesis was carried out by implementing qualitative method. The data collection was done by interviewing employees of Nordic Kitchen in December 2019. Interviewee included restaurant manager, shift leaders and part-time and full-time employees. The questionnaire included 14 questions for employees and 7 questions for the restaurant manager. The total number of interviewees was 9.
According to research findings, it was found out that 50% of the employees feel employees’ well-being was ideal, 25% feel it’s in good level and 25% feel it’s in poor level and needs to be improved. The employees were quite happy with the benefits and facilities that they receive from their employer. However, there were some issues that had to be dealt. Employees should be given enough resting time after the shift ends and before another shift starts in order to reenergize themselves so that they can put their 100% effort at work. While at work, employees should also be given proper break times so that they are able to rest and eat some food to be efficient the whole shift.