What drives the persistence of presenteeism as a managerial value in hotels?: Observations noted during an Irish work-life balance research project

Cullen, John G.; McLaughlin, Andrew

doi:10.1016/j.ijhm.2004.09.006

Cited by 50 publications

(36 citation statements)

References 7 publications

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“…Mulvaney et al (2007) note that long, irregular hours are commonplace in the hospitality industry, and that partying is pervasive, having a potentially deleterious effect on employees' ability to balance their work and family lives. Cullen and McLaughlin (2006) argue that such practices arise not out of necessity or mandate, but out of the culture of the hotel industry itself. As one employee put it, "[.…”

Section: Macroculturementioning

confidence: 99%

“….] it's not demanded of people, but the culture dictates that it happens that way" (Cullen and McLaughlin, 2006). Cullen and McLaughlin (2006) suggest that such practices become internalized in hotel managers at an early stage through enculturation at work.…”

Section: Macroculturementioning

confidence: 99%

“…it's not demanded of people, but the culture dictates that it happens that way" (Cullen and McLaughlin, 2006). Cullen and McLaughlin (2006) suggest that such practices become internalized in hotel managers at an early stage through enculturation at work. Since organizational culture and macroculture have been extensively studied, and partying has not, the focus of this paper is not broadly on organizational culture/macroculture, but on an area where previous research suggests there to be a link between organizational culture and partying, namely in terms of how an organization's culture related to work and family issues affects partying by organizational members.…”

Section: Macroculturementioning

confidence: 99%

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The determinants of a culture of partying among managers in the hotel industry

O’Neill

2012

International Journal of Contemporary Hospitality Management

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Purpose -The purpose of this paper is to explore the apparent norm of partying that persists in the hotel industry despite evidence suggesting it can negatively affect both employees and organizations. Design/methodology/approach -Telephone surveys of 544 managers from 65 hotels were conducted. Multiple regression analyses and analyses of variance were performed to examine the extent to which differences in hotel organizational culture, hotel classification, hotel corporate organization, hotel size and manager age affect the extent to which employees spend time gathering and partying with their work colleagues outside work. Findings -The paper finds that in hotels with organizational culture oriented towards work and family balance, managers displayed less partying behavior. It also finds that such work and family culture may vary based on certain hotel corporate organizations, hotel location classifications, and hotel sizes, because partying behavior significantly varies based on such corporate, locational and size differences. Findings also indicate that relatively older employees spend less time than younger employees partying with work colleagues outside work. Research limitations/implications -Limitations include the use of self reports of hotel managers from full-service hotels in the USA. Practical implications -A workplace culture oriented towards work and family balance may yield less partying behavior, which may be particularly relevant in certain hotel types and sizes, and may have positive implications for reducing turnover and health care costs. Originality/value -This study explores the common practice, but understudied topic of hotel employees partying with colleagues outside work. In so doing, it provides greater understanding of the phenomenon to researchers and practitioners.

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Section: Macroculturementioning

confidence: 99%

Section: Macroculturementioning

confidence: 99%

Section: Macroculturementioning

confidence: 99%

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The determinants of a culture of partying among managers in the hotel industry

O’Neill

2012

International Journal of Contemporary Hospitality Management

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“…I found the third category puzzling. It encompassed, inter alia, an essay on changes in Soviet psychology on the path of perestroika (Gindis, 1992), social and ethical limitations of psychology (Drenth, 1999), intuition (Lieberman, 2000), mimicry (Lakin, Jefferis, Cheng & Chartrand, 2003;Stel, Dijk & Olivier 2009), status of the pharmacists (White, 2009), application of alternative therapies to children with dyslexia (Bull, 2009) and many others (Norcross & Prochaska, 1983;Malloy, Mitchell & Gordon, 1987;Karniol, 1995;Starker, Pankratz, 1996;Norcross, Hedges & Prochaska, 2002;Cullen & McLaughlin, 2006;Boden & Giaschi, 2007;Abramowitz & Lichtenberg, 2009;Cyna, Andrew & Tan, 2009). Articles not related to the NLP concept account for as much as 25.4%.…”

Section: Journal Of Counseling Psychologymentioning

confidence: 99%

Thirty-Five Years of Research on Neuro-Linguistic Programming. NLP Research Data Base. State of the Art or Pseudoscientific Decoration?

Witkowski¹

2010

Polish Psychological Bulletin

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“…In relation to the hospitality industry many establishments lack family-supportive work environments which are necessary for both the benefit of the employee and the organization (Cullen and McLaughlin, 2006, Deery, 2008, Farrell, 2012. Work-family conflict arises from the nature of the hospitality industry.…”

Section: Introductionmentioning

confidence: 99%

Empirical Study on the Work Life Balance Issues of Chef at Supervisory Level in Hotels of Delhi

2017

IRJMIS

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The objective of the research was to find out work life balance issues for chefs at supervisory level in Hotels of Delhi. The supervisory level chefs are very critical to fulfill the requirement of the smooth operations of the different section of the kitchen or food production department. Supervisors have to monitor, guide and motivate the operative staff of any department or process; this becomes more important if it is food production department of a hotel. The objective of the study was to find out whether there exists a healthy work life balance in lives of supervisory chefs engaged in hotels of Delhi. The paper also try to evaluate the work life balance on the four dimensions of work life balance namely quality time, involvement, satisfaction and health. The study tries to analyze and identify the probable causes for work life imbalance and expected solutions for the improvement of work life balance. The author had devised a questionnaire to gather the data from the respondents, which included a set of statement on which participants agreement or disagreement was recorded. Based on the responses scores for each dimension were calculated and integrating the scores the overall levels for work life balance were ascertained. Study employed SPSS 18 for analysis of data, where data was analyzed using cross tables, descriptive statistics & t test to come to conclusions. The reliability for the questionnaire was ascertained through Cronbach alpha and coefficient of correlations. The results had clearly reflected that chefs at supervisory level have work life balance issues as their mean score is less than the average for all the dimensions also on overall score for work life balance the data clearly proves that the chefs at supervisory levels have low levels. The main causes which were found for work life imbalance were stretched working hours, break shifts, long travelling time and inability to get leaves. The main probable solutions identified to improve the levels of work life balance were increased salary, to compensate for actual hours of work, ease of getting leaves.

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What drives the persistence of presenteeism as a managerial value in hotels?: Observations noted during an Irish work-life balance research project

Cited by 50 publications

References 7 publications

The determinants of a culture of partying among managers in the hotel industry

The determinants of a culture of partying among managers in the hotel industry

Thirty-Five Years of Research on Neuro-Linguistic Programming. NLP Research Data Base. State of the Art or Pseudoscientific Decoration?

Empirical Study on the Work Life Balance Issues of Chef at Supervisory Level in Hotels of Delhi

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