Summary of the QWL dimensions and related themes (attributes) for this study.
No. Dimensions Themes (attributes)
1 Job characteristics a. Challenging task
b. Interesting and satisfying work
c. Workload that is manageable
d. Long and unpredictable work hours
e. Autonomy
2 Person-job fit a. Matching qualification
b. Matching individual interest
3 Company image a. In terms of growth and performance
b. Adherence to safety and hygiene standards
c. Image of the organization in the society
4 HR policies a. Adequate and fair compensation
b. Opportunities for training and development
c. Orientation
d. Performance appraisal
e. Fringe benefits
5 Work group relationship a. Team spirit, b. Cooperation, c. Friendly,
d. Trust, e. Responsible, f. Respect,
g. Support, h. Communication
6 Physical working conditions a. Enough working space, better lighting, and good air circulation
b. Ergonomically designed work station and equipments, use of latest technology
7 Work-life balance a. Time for social/family life
8 Interaction with customers a. Customers showing disrespect to hospitality employees and usage of harsh words
b. Customer praising the employee for a good service/food
Table options
Summary of the QWL dimensions and related themes (attributes) for this study.No. Dimensions Themes (attributes)1 Job characteristics a. Challenging taskb. Interesting and satisfying workc. Workload that is manageabled. Long and unpredictable work hourse. Autonomy2 Person-job fit a. Matching qualificationb. Matching individual interest3 Company image a. In terms of growth and performanceb. Adherence to safety and hygiene standardsc. Image of the organization in the society4 HR policies a. Adequate and fair compensationb. Opportunities for training and developmentc. Orientationd. Performance appraisale. Fringe benefits5 Work group relationship a. Team spirit, b. Cooperation, c. Friendly,d. Trust, e. Responsible, f. Respect,g. Support, h. Communication6 Physical working conditions a. Enough working space, better lighting, and good air circulationb. Ergonomically designed work station and equipments, use of latest technology7 Work-life balance a. Time for social/family life8 Interaction with customers a. Customers showing disrespect to hospitality employees and usage of harsh wordsb. Customer praising the employee for a good service/foodTable options
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