Abstract
The purpose of this study was to measure the role stress of hotel employees who work in the food and beverage division of five-star hotels, and to examine whether different stress levels are ascribed to personal characteristics or unique conditions of the workplace. The study adopted a longitudinal approach, and a total of 111 employees in Korea participated. Data were analyzed frequency, one-way ANOVA, factor, reliability, and regression analysis using the SPSS program. The results showed that the employees at four hotels showed markedly different stress levels. The analysis suggested that the hotel employees’ perception of stress depends more on the particular organization than on individual characteristics. In other words, the source of stress was either the unique rules or the work environment of an organization, not so much personal characteristics. Limitations and future research directions are also discussed.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
