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Current Issue
Volume 7 | Issue 01 | 2024
Title: Job Crafting and Employees’ Job Satisfaction during COVID-19 Pandemic
Author(S): Ahmed Baiomy*, Syafiqah Rahamat and Nur Hidayah Che Ahmat
Abstract:
The COVID-19 pandemic has had a detrimental effect on the restaurant industry, and job crafting has emerged as a crucial strategy for employees to cope with these challenging times. This research examines the impact of job crafting on the job satisfaction of restaurant employees amid the pandemic. Based on the feedback from 298 restaurant employees, the proposed model reveals that six out of nine direct paths tested were positively significant, while three direct paths were negative. These findings contribute to the existing literature on job crafting by quantifying the correlation between job crafting and person-organization support in the foodservice industry setting during the pandemic. The practical implications of this study are particularly relevant for restaurant managers.
Keywords: Job crafting, COVID-19 Pandemic, Restaurant industry, Perceived organizational support, Person-Organization Fit, Job satisfaction
Corresponding Author Affiliation*: Faculty of Tourism and Hotel Management, Helwan University, Egypt
PDFTitle: Skill Development Journey through Hospitality: An In-Depth Study of Trainee Experiences in Malaysia
Author(S): Archer R. Armada* and Marichu S. Armada
Abstract:
On-the-job training abroad offers students an opportunity to acquire practical knowledge and skills in a recognized foreign host establishment, enhancing their global competitiveness through exposure and acculturation in a foreign country. This study aimed to determine the effectiveness of the Student Internship Abroad Program in Malaysia, addressing the empirical gap or evaluation void gap for hotel and restaurant technology students. The study followed the descriptive phenomenological method in the qualitative research approach, utilizing Colaizzi’s model as described by Shosha (2012), using the experiential learning theory, proposed by David Kolb. Interviews through focus group discussions (FGD) were employed. The extracted narrative accounts were organized into five thematic categories, Enhanced skills and learning encounters in the workplace; Received respect, acceptance, and appreciation from the host establishment; Accommodations, meals, and incentives were provided by the host establishment: and Overseas challenges encountered. Likewise, the outcomes of this learning will provide healthier perceptions, indulgence, and inspiration to the diverse field of specializations and others on the importance of on-the-job training in the program and curriculum, particularly for students planning to pursue hospitality studies.
Keywords: Hospitality trainee, Phenomenology, Colaizzi’s model, Internship abroad
Corresponding Author Affiliation*:Faculty of Hospitality and Tourism Management Department, Eastern Visayas State University, Tacloban City, Philippines
Print ISSN: 2616-518X; Online ISSN: 2616-4701
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