Employee well-being and engagement in the service and hospitality industry is the focus in one of our recent publications. The aim of the study is to excavate the most important combination configuration antecedents of employee well-being in the food and beverage industry, and explain to what extent employee well-being could increase employee engagement and decrease employee turnover intention.
“Employee well-being is particularly significant in the service-driven industry where there is close interaction between guests and hosts. In the last two-decades, the travel and hospitality industry experienced vicissitudes and alternations that have transformed the nature of the jobs and employment policies,” says PhD Javaneh Mehran, postdoctoral researcher at CTF and continue:
“On the one hand, the rapid development of transportation, digitalization and personalization in customer experience have contributed to the emergence of job demand and increased employment growth in the industry. On the other hand, political and environmental issues such as terrorism, climate change and visa bans had a negative effect on employment and availability of part-time jobs. To an extent, the COVID-19 pandemic has intensified the fluctuations experienced in the industry, exerting negative impacts on employees. These transforming factors contribute to the instability of job demand and job insecurity, which can be mentally draining for employees and affect their well-being.”
The book chapter addresses the questions: What are the most important antecedents of employee well-being in the food and beverage industry? To what extent employee well-being could increase employee engagement and decrease employee turnover intention? The findings can improve the understanding of the link between employee well-being, employee engagement, and their turnover intention as well as a different road map of which human resource tools are to be managed and used in the food and beverage industry.
The book chapter is co-written with Oscar Escallada, Oxford Brooks University, and Hossein Olya, Sheffield University, and published in Emerging Transformations in Tourism and Hospitality, Routledge.
