Relationships between Working Hours and Productivity: The Case of Food Services and Information Communication Industries in Hong Kong

Abstract

This paper aims to study the relationships between working hours and productivity in food services and information communication industries in Hong Kong. Though the discussion on productivities determinants and the analysis of opinions provided by management and the non-management staff members in these two industries, the study concludes with a recommendation on a productivity enhancement scheme. In total, 312 employees responded to the questionnaire, the demographic characteristics of two industries' employees were very similar, but the working information was different due to different workplace requirements. Statistical results revealed that the correlation between duration of working hours and productivity are not statistically significant in these two industries. However, the ideas from the management and the non-management level were different on the correlation between critical factors in these two industries. Moreover, statistical results also indicates that the correlation between working environment and personal health with stress and job satisfaction is positive and statistically significant in the food services industry, while the correlation between the job content and information technology skills is also positive and statistically significant in information communication industry. Management should focus on these critical factors for the improvement and enhancement the productivity of employees, thereby benefitting the organization.