Abstract
This article seeks to examine the role of life course in understanding job quality. It uses a qualitative case study analysis of Australian restaurants and reveals how chefs at different life stages can subjectively perceive the same objective job characteristics differently. The findings extend pre-existing knowledge by demonstrating how workers’ subjective perceptions of job quality are shaped by their life stages.
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.
