A STUDY ON WORK LIFE BALANCE OF FOOD AND BEVERAGE SERVICE [F/B (S)] EMPLOYEES AT HOTEL INDUSTRY IN SALEM CITY
Journal Title: International Journal of Research in Social Sciences - Year 2017, Vol 7, Issue 9
Abstract
This study explores hotel employee’s food and beverage service [f/b (s)] on work life balance issues. In-depth interviews and self-administered questionnaires were used to collect the data. Factor analysis discovered five factors they are work for maximum of 9 hours per day, one hour for lunch to having, more challenges opportunities in my work, good relationship in the work place, quality of work increase with right work life balance. The determinates perceived by using personnel to achieve higher work lifestyles stability in the dynamic hotel environment. Such a one size suits all approach to the layout and development of work life stability projects is not simplest pricey however likely to be ineffective in terms of assembly the real needs of various classes of personnel. Particular implication for organizations they wish to foster a culture which values work life balance across all career stages for all their employees.
Authors and Affiliations
Dr. R. Subramaniya Bharathi And R. Rajapushpam
Keywords
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