Insights into Heterogeneity of Temporary AgencyWork in Restaurants

Niko Cajander and A. Reiman
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Niko Cajander: Industrial Engineering and Management, University of Oulu, Oulu, Finland
A. Reiman: Industrial Engineering and Management, University of Oulu, Oulu, Finland

International Journal of Business and Administrative Studies, 2021, vol. 7, issue 1, 36-47

Abstract: The term temporary work is an umbrella term comprising a wide variety of atypical employment forms. This study focuses on temporary agency work in restaurants characterized by a third-party involvement in the working relationship. Data was collected through a questionnaire based on the Organizational Commitment and QPS Nordic questionnaires, both of which focus on psychological and social factors at work. Statistical examination revealed three distinct groups, each with its characteristics, types of commitment and work demands. Regular, full-time workers were compared with these three groups of temporary agency workers. Differences were found in these groups. Our findings provide new perspectives to an ongoing debate on temporary work and employee well-being at restaurants.

Keywords: Temporary agency work; organizational commitment; restaurant work; employee well-being (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:apa:ijbaas:2021:p:36-47

DOI: 10.20469/ijbas.7.10004-1

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