Abstract
Working overtime has long existed in business enterprises, but past studies were generally focused on its negative aspects, such as costs, accidents and work–family conflicts. There has not been extensive exploration of the possibility that an appropriate amount of overtime could have a positive impact. Based on the literature review, we show that working overtime can have a significantly positive impact on knowledge sharing among employees, but significant differences are reflected in the effect of knowledge sharing due to varying degrees of working overtime. Also, through the introduction of work stress and leisure participation as mediation and regulatory factors, working overtime can be shown to have remarkable influences on employees’ knowledge sharing. It is confirmed that varying degrees of working overtime will produce different levels of work stress. Work stress indeed has a partially mediating effect on the relationship between working overtime and knowledge sharing, but the regulatory effect of leisure participation is not obvious. Finally, in the light of our research results, we recommend that similar topics be studied from the perspective of organisational culture.
Highlights
In recent years, the food catering service industry has had diversified development and substantial growth
In step 1, the control variables are input into the regression model, and in step 2, the independent variable work stress is input into the step 1 model to predict the effect on dependent variable knowledge sharing as it relates to the two subdimensions, personal sharing and assisted sharing
In step 1, control variables are input into the regression model, and in step 2, work stress is input into the step 1 model, and the independent variable “working overtime” is input into the step 2 model to predict the effect on the dependent variable knowledge sharing as it relates to the two sub-dimensions, personal sharing and assisted sharing
Summary
The food catering service industry has had diversified development and substantial growth. For Taiwan’s food catering service industry, the average overtime is 16.5 hours per month according to the 2012 Bureau of International Labor Statistics (International Labor Statistics, 2010). We explore the relationship between working overtime and knowledge sharing among employees in the food catering service industry. Though working overtime have potential negative effects, in this study we believe that working overtime can increase the chance of informal interaction outside of official working hours, so it can lower the social barriers for knowledge sharing due to lack of time (Davenport & Prusak, 1998). In this study leisure participation is treated as a mediator that can regulate the effects over the relationships between overtime, job stress, and knowledge sharing
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