Is the foodservice industry perceived as being palatable by those looking to enter it?. Issue 4 (4th July 2022)

• Record Type: Journal Article
• Authors: Holmes, Mark Robert; McAdams, Bruce; Gibbs, Chris; D'Angelo, Alexia
• Is Part Of: Journal of foodservice business research. Volume 25:Issue 4(2022)
• Page Start: 414
• Page End: 433
• Publication Date: 2022-07-04
• Subjects: Restaurant industry -- foodservice industry -- work-life balance -- compressed workweek; Food service -- Marketing -- Periodicals; Restaurants -- Marketing -- Periodicals; Restaurant management -- Periodicals; Food service management -- Periodicals; 381.456479505
• DOI: 10.1080/15378020.2021.1950507
• Languages: English
• ISSNs: 1537-8020

Abstract

ABSTRACT: This research looks to examine attractors and detractors for students looking to enter the hospitality and culinary industries, their perceptions of work/life balance, and their schedule preferences. To accomplish this, surveys were undertaken at 2 universities and 6 colleges located in Ontario, Canada. This study found that the long hours, mid shifts, and work-life balance deter students in culinary and hospitality programs from wanting to enter the industry and that there is a preference for four-day workweeks. The paper concludes by discussing the preferences of tomorrow's workforce, proposing that the foodservice industry should look to offer schedules that will improve employee wellbeing and retention.