The Management of Part-time employees in the restaurant industry - Sobaih, Abu Elnasr
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The UK restaurant sector employs a significant number of part-time employees, some of whom are experienced, but many of whom are not. Notwithstanding this they tend to perform the same work tasks and hold the same responsibilities as full-time employees. However, restaurant managers often treat part-time employees inappropriately with regard to recruitment and selection, induction and training, development, retention and turnover. As a result, part-time employees may develop negative job attitudes and behaviours, e.g. higher staff turnover, lower level of commitment and less willingness to…mehr

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Produktbeschreibung
The UK restaurant sector employs a significant number of part-time employees, some of whom are experienced, but many of whom are not. Notwithstanding this they tend to perform the same work tasks and hold the same responsibilities as full-time employees. However, restaurant managers often treat part-time employees inappropriately with regard to recruitment and selection, induction and training, development, retention and turnover. As a result, part-time employees may develop negative job attitudes and behaviours, e.g. higher staff turnover, lower level of commitment and less willingness to contribute to the organisation than their full-time counterparts. Such attitudes and behaviours affect service quality and customer satisfaction as most customers do not know or even care whether an employee is full-time or part-time. They are only looking for appropriate standard of service quality. This study investigates the management of part-time employees in the restaurant industry using the UK restaurant sector as a case study.
Autorenporträt
Dr Abu Elnasr is a lecturer in the Hotel Management Department, Faculty of Tourism and Hotel Management, Helwan University, Cairo, Egypt. He has a BSc., MSc., PGCASR, and PhD in Hospitality Management.His research focuses on the management of human resources, especially part-time staff, and also on the other contemporary hospitality issues.