The relationship between personnel empowerment and social loafing in hotel businesses

Pelit Elbeyi () and Demirdağ Şerif Ahmet
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Pelit Elbeyi: Department of Tourism Guidance, Faculty of Tourism, Afyon Kocatepe University, Afyonkarahisar, 03200, Turkey
Demirdağ Şerif Ahmet: Department of Tourism Management, Bulancak Kadir Karabaş Vocational Sch., Giresun University, Bulancak-Giresun, 28300, Turkey

WSB Journal of Business and Finance, 2021, vol. 55, issue 1, 15-25

Abstract: The human factor plays a very important role, especially in terms of the efficiency of businesses operating in the service sector. Talented, self-confident and therefore empowered employees contribute to the achievement of the goals and objectives of the organizations. At this point, personnel empowerment is an application and a process that has vital importance in terms of the continuity and efficiency of businesses. On the other hand, some organizational problems can endanger the efficiency of the business and the organization. One of the most important of these problems is the tendency of employees to avoid work, that is, to engage in social loafing behaviour. From this point of view, the aim of this research is to determine the relationship between employee empowerment perceptions and perceptions of social loafing behaviour of employees working in hotel businesses. In line with the purpose of the research, data were collected on the employees working in the hotel businesses operating in the province of Istanbul by using the survey technique. In this direction, a total of 391 usable data questionnaires were obtained. According to the results of the analysis of the data obtained, it has been determined that there are negative and moderately significant relationships between personnel empowerment levels and social loafing levels of hotel business employees.

Keywords: Personnel empowerment; social loafing; hotels (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:vrs:wsbjbf:v:55:y:2021:i:1:p:15-25:n:1002

DOI: 10.2478/wsbjbf-2021-0002

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