Abstract
Despite positive growth of restaurant industry in Malaysia but on the other side of coin, this industry always associated with having low pay, long working hours, lack of benefits, hard work, physically exhausting, and underappreciated thus increasing job stress among employees. The job-related stress is a growing concern among the restaurant operators as it has a significant impact on the performance and productivity of employees. Additionally, excessive and unmanageable stress can be damaging to employees’ health as it affects their mental and physical wellbeing. Therefore, the aim of this study was to identify possible determinants and its influence towards job stress at workplace. The primary data of this study was derived from quantitative method, strictly to Malaysian non-managerial employees only and were distributed to 700 employees who were currently working in casual dining restaurants in Klang Valley area. After screening and data checking, a total of 487 self-completed questionnaires were usable for analysis with 69.6% of response rate. A multiple regression was run to predict job stress and three variables were used that are work environment, workload, and job autonomy. Results found that work environment and workload were statistically significantly predictor of job stress with F (4, 483) = 28.131, p < .0005, R² = .149. These two variables added statistically significantly to the prediction, p < .05 and will be discussed further in this paper. Findings obtained in this study could suggest to owners and restaurant operators to highlight factor that could contribute to job stress and strategize proactive measures to minimize stress and ultimately retain their employees in the industry.
Highlights
Nowadays, in the fastest growing of food service industry, casual dining restaurant has become one of the trends all over the world
The survey questionnaires are distributed to employees of male and female aged from 18-50 years old, strictly to Malaysian citizen only, non-managerial position, and working at casual dining restaurants around Klang Valley area during the period of data collection
This study only focuses on non-managerial employees and of the 700 questionnaires distributed, only 487 responses were completed producing a response rate of 69.6%
Summary
In the fastest growing of food service industry, casual dining restaurant has become one of the trends all over the world. Casual dining restaurant divided according to their price range, the higher price range guest cheque average is RM40-RM50 while the lower price ranges between RM10-RM20 (Euromonitor International, 2012). It is somewhat more upscale than fast food restaurant. The increasing in number of dining out patrons contribute to the expanding of food and beverage services industry that mostly dominated by the people in urban area and has higher income (Sulaiman & Haron, 2013). The fast growth of restaurants in Malaysia is the reason and the best choice to dine and satisfy their hunger (Ahmad, Ghazali, & Othman, 2013)
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