Abstract
In this study the focus is on single form of temporary work in order to create added value in comparison to previous well-being research in the temporary work context. Very little research has been conducted on temporary agency work in restaurants. An extensive survey is planned to be conducted in Finland. This study shows the pilot tests results of the survey. Examining the differences and similarities of work commitment between different worker groups in restaurants give insight for planning and targeting measures needed to increase well-being at work and productivity. Data is collected through a questionnaire, which is based, on the Organizational Commitment and QPS Nordic questionnaires, both of which focus on psychological and social factors at work. The data collection for pilot study was conducted as an online survey during a two weeks period. Link to questionnaire was published on a Facebook page for local restaurant workers in the Northern Ostrobothnia area with 130 members. In total 53 workers responded. It was possible to divide the workers into groups by their form of working. Four distinct groups were found, each with their own combination of commitment modes and features. A clear baseline was established by the normal full-time workers against which other groups (temporary agency workers) were compared. There were also controversial findings that should not be legally present in temporary agency work. Being just a pilot study, it is expected that this study has several limitations; sample size was limited, parts of the data were fragmented, many questions were left unanswered, translation problems and locally homogenous participants. However, this pilot test provided important information for a larger questionnaire that will be aimed to a larger audience nationwide in Finland later 2019-2020.
Highlights
As its name already suggests temporary work only lasts for the duration stated in the contract and there is no explicit agreement to become permanent
As a contribution to science, this study focuses on temporary agency work in restaurants in order to add new knowledge, value and insights
Regular full-time workers have it best, they are at the core of work organization
Summary
As its name already suggests temporary work only lasts for the duration stated in the contract and there is no explicit agreement to become permanent. Temporary work is done by outside workers which are rarely included in the core of many work organizations (Håkansson & Isidorsson, 2012). The term “temporary work” is used in a great variety of circumstances and different forms of temporary work with divergent characteristics. This leads to ignoring of employment-specific characteristics and makes it harder for the comparability of previous results of various researches (De Cuyper et al, 2008; Imhof & Andresen, 2018). There is other meaning for temporary work. Often term “temporary work” means rented workforce that is mediated by temporary work agencies. The general characteristics of temporary work mentioned before applies. There are three parties to this type of temporary work employment relationship: the worker, the temporary work rental company ( called temporary agency) and the end user company
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