Abstract:

Purpose - This study aims to study the relationship between employment and stress levels of food and beverage business employees and work performance. Method - Quantitative research method is used in the research. Research has been conducted on the employees of the food and beverage enterprise operating in the province of Eskişehir. In the application phase, the survey technique was used as a method of data collection. With the easy sampling method, 410 food and beverage business employees were reached. The hypotheses have been tested through structural equality modeling (YEM) after the implementation of the explicative factor analysis and verifying factor analysis. The findings - The findings obtained in the research resulted in the conclusion that overworking, which is the low dimension of employment, has been shown to have a statistically significant impact on work stress, while the work performance has not been statistically significantly affected. However, compulsive work, which is the low dimension of employment, significantly affects both work stress and work performance. Discussions - The implementation of stress-reducing measures and practices is believed to have a performance enhancing effect in terms of. It is believed that in the framework of a reward system aimed at motivating employees to work, encouraging the month to work with rewards such as selection of employees, shopping checks, excess holidays, gift holidays and therapeutic sessions can both reduce stress and benefit in improving the performance of the employee.

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