Understanding the role that Quality of Work Life of food and beverage employees plays in perceived service delivery and productivity

Abstract

The purpose of this article is to determine the role that Quality of Work Life plays in the perceived service delivery and productivity of food and beverage employees in Potchefstroom, South Africa. The questionnaires were distributed at selected food and beverage establishments, and a total of 224 questionnaires were included in the statistical analysis. The data analysis consisted of a demographic profile, a factor analysis and a structural equation model. The results indicated that job, creativity and aesthetics, actualisation, organisational support and employee commitment attributes each exert an influence on the perceived service delivery and productivity of employees. This implies that food and beverage managers should try to improve the working conditions of employees as well as provide an appropriate level of recognition to hardworking employees. Management should consider the recommendations that are made in terms of the job satisfaction levels of food and beverage service employees, as they are able to positively influence organisational performance and success.