Work Commitment Modes of Temporary Agency Workers in Restaurants
Volume 6, Issue 2 Niko Cajander, Arto Reiman
Published online: 20 April 2020 Article Views: 25
Abstract
In this study, the focus is on a single form of temporary work to create added value compared to previous well-being research in the temporary work context. Very little research has been conducted on temporary agency work in restaurants. An extensive survey is planned to be conducted in Finland. This study shows the pilot tests results of the survey. Examining the differences and similarities of work commitment between different worker groups in restaurants give insight for planning and targeting measures needed to increase well-being at work and productivity. Data is collected through a questionnaire based on the Organizational Commitment and QPS Nordic questionnaires, both of which focus on psychological and social factors at work. The data collection for the pilot study was conducted as an online survey for two weeks. Link to the questionnaire was published on a Facebook page for local restaurant workers in the Northern Ostrobothnia area with 130 members. In total, 53 workers responded. It was possible to divide the workers into groups by their form of working. Four distinct groups were found, each with its combination of commitment modes and features. A clear baseline was established by the normal full-time workers against which other groups (temporary agency workers) were compared. There were also controversial findings that should not be legally present in temporary agency work. The results of this research will benefit involved labour market actors and the service sector. Also, examining the differences and similarities between different worker groups gives insight into planning and targeting high-performance work practices.
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