The Effect of Perceived Quality of Meal Service Provided by Organization on Organizational Commitment and Job Satisfaction

Haluk Erdem () and Meral Çalış Duman ()
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Haluk Erdem: Republic of Turkey Ministry of National Defence
Meral Çalış Duman: İnönü University

Business and Economics Research Journal, 2016, vol. 7, issue 2, 135-148

Abstract: This study aims to determine the effects of perceived quality of meal service provided by organization on organizational commitment and job satisfaction. In order to analyse these relationships, data is gathered from public employees (n=204) whose lunch is organizationally provided in Bitlis Province. The results of the analysis (exploratory and confirmatory factor analyses, correlation and regression analysis) demonstrate that taste and management factors of perceived quality of organizationally provided meal service affect employees’ emotional commitment positively and significantly. Besides, the dimensions of the perceived quality of meal service namely taste, hygiene and managerial are observed to have no relationship with continual and normative commitment. In addition, management factors related to the way meal is served affect employees’ job satisfaction positively and significantly. It is also found that the demographic variables such as gender age and education have no significant effects on examined variables. The results are discussed through comparing with the studies in the literature.

Keywords: Quality of Meal Service Provided by Organization; Taste Perception; Organizational Commitment; Job Satisfaction (search for similar items in EconPapers)
JEL-codes: C12 C31 L20 M12 M54 (search for similar items in EconPapers)
Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:ris:buecrj:0228

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