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WORK IDENTITY OF FOOD-SERVICE WORKERS.

BUTLER, BARBARA MAY.

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WORK IDENTITY OF FOOD-SERVICE WORKERS.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	WORK IDENTITY OF FOOD-SERVICE WORKERS./
作者:	BUTLER, BARBARA MAY.
面頁冊數:	141 p.
附註:	Source: Dissertation Abstracts International, Volume: 44-07, Section: A, page: 2125.
Contained By:	Dissertation Abstracts International44-07A.
標題:	Education, Vocational. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=8321707

WORK IDENTITY OF FOOD-SERVICE WORKERS.
BUTLER, BARBARA MAY.

WORK IDENTITY OF FOOD-SERVICE WORKERS. - 141 p.

Source: Dissertation Abstracts International, Volume: 44-07, Section: A, page: 2125.

Thesis (Educat.D.)--The University of Rochester, 1983.

Foodservice workers comprise one of the largest and fastest growing occupations in the nation's labor force. The importance and meaning of work for this group of workers has virtually been ignored in the research literature. The primary purpose of this study was to investigate the importance of work in the foodservice worker's life in relation to gender, sex-role orientation, and occupational classification.Subjects--Topical Terms:

1017499
Education, Vocational.

WORK IDENTITY OF FOOD-SERVICE WORKERS.
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500 $a Source: Dissertation Abstracts International, Volume: 44-07, Section: A, page: 2125.
502 $a Thesis (Educat.D.)--The University of Rochester, 1983.
520 $a Foodservice workers comprise one of the largest and fastest growing occupations in the nation's labor force. The importance and meaning of work for this group of workers has virtually been ignored in the research literature. The primary purpose of this study was to investigate the importance of work in the foodservice worker's life in relation to gender, sex-role orientation, and occupational classification.
520 $a The importance of work was measured by assessing the degree to which work experiences contribute to the adult's self-definition or "identity." Work Identity was assessed by the Work Identity Interview (Whitbourne, 1981). Sex-role orientation was determined by the short form of the personal Attributes Questionnaire (Spence, et al., 1975). Respondents were categorized as either sex-typed or non-sex-typed. Sex-typed respondents defined themselves as endowed with either masculine or feminine personality attributes depending upon their actual gender. Non-sex-typed respondents possessed both masculine and feminine components. Occupational classification included front house workers (waiters, waitresses, bartenders) and back house workers (cooks, bakers, salad makers).
520 $a The sample consisted of 40 men and 40 women mostly in their 30's and 40's employed an average of 15 years as foodservice workers at privately owned restaurants in Rochester, New York. Men and women were nearly comparable in age and educational status. Eighty percent of the respondents had a high school education.
520 $a A 2(gender) x 2(occupation) x 2(sex-role orientation) 3-way analysis of variance was performed. A qualitative content analysis was conducted to specify topics or themes of the dimensions of Work Identity in relation to gender, occupation, and sex-role orientation.
520 $a The expectation that Work Identity would be more salient for women than men was not supported. Contrary to the hypothesis, non-sex-typed respondents, M = 91.64 (SD = 11.18) were significantly more satisfied with intrinsic aspects of the job than sex-typed respondents, M = 81.l6 (SD = 17.75). Front house respondents were significantly more negative about the intrinsic qualities of their work, M = 8.11 (SD = 14.30) than back house respondents, M = 2.58 (SD = 8.21).
520 $a Foodservice work was a major source of satisfaction and identity for respondents in this study. The work itself, creativity, challenge, and responsibility were important sources of work satisfaction. . . . (Author's abstract exceeds stipulated maximum length. Discontinued here with permission of author.) UMI
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