Understanding employee satisfaction in the restaurant business. Case: Company X
Do, Thang (2024)
2024
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2024110327259
https://urn.fi/URN:NBN:fi:amk-2024110327259
Tiivistelmä
This thesis covered the topic of human resource management in a Finnish restaurant, especially enhancing employee satisfaction. The study focused on understanding current human resource practice that support the satisfaction of employees and their intent to stay longer with the organization.
In the literature review, theories about employee satisfaction were proposed, specifically the factors that influences the sense of belonging, for instance the importance of the job, rewards and validation, benefit and inclusion. To be specific, Maslow’s theory about employee satisfaction indicated levels of satisfaction, Job Demands-Resource (JD-R) model gathered factors that had impact on performance outcome, and employee satisfaction factors provided details elements that were concerned by employees.
In the case study, data about employee satisfaction of company X was a valuable resource to identify the weaknessess and improvement areas of engaging people to the their company. Qualitative research method for the study was interview, which explored the opinion of both employer and employees toward the current issues as well as their ideas and suggestions for enhancing personel satisfaction. Semi-structured interviews were carried out, specifically the interviews not and only provided the insight about issue, but also offered flexibilty to the researcher. As the result, the HR practices such as training, rewards, compensation, security were adjusted suitablely to adapt the current hapiness of employee. The primary data was the interview, which was carried out by author of this thesis and secondary data was the survey result, which was owned by company X.
The thesis was considered as a development task, which improves ongoing human resource implementation in restaurant X. The study carried the limitation due to modest number of workers in the company X, nonetheless, it was worth to consider the suggested advancement in HR practice and betterment ideas in a Finnish local restaurant. After collecting and analyzing data, the there were three areas of improvement: breaktime, workspace and multitasking. There were also recommendation to improvement in order to enhance employee satisfaction in company X.
In the literature review, theories about employee satisfaction were proposed, specifically the factors that influences the sense of belonging, for instance the importance of the job, rewards and validation, benefit and inclusion. To be specific, Maslow’s theory about employee satisfaction indicated levels of satisfaction, Job Demands-Resource (JD-R) model gathered factors that had impact on performance outcome, and employee satisfaction factors provided details elements that were concerned by employees.
In the case study, data about employee satisfaction of company X was a valuable resource to identify the weaknessess and improvement areas of engaging people to the their company. Qualitative research method for the study was interview, which explored the opinion of both employer and employees toward the current issues as well as their ideas and suggestions for enhancing personel satisfaction. Semi-structured interviews were carried out, specifically the interviews not and only provided the insight about issue, but also offered flexibilty to the researcher. As the result, the HR practices such as training, rewards, compensation, security were adjusted suitablely to adapt the current hapiness of employee. The primary data was the interview, which was carried out by author of this thesis and secondary data was the survey result, which was owned by company X.
The thesis was considered as a development task, which improves ongoing human resource implementation in restaurant X. The study carried the limitation due to modest number of workers in the company X, nonetheless, it was worth to consider the suggested advancement in HR practice and betterment ideas in a Finnish local restaurant. After collecting and analyzing data, the there were three areas of improvement: breaktime, workspace and multitasking. There were also recommendation to improvement in order to enhance employee satisfaction in company X.