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Özellikle hizmet sektöründe ve insanlarla yüz yüze ilişkilerin yoğun olarak yaşandığı meslek gruplarında daha çok görülen tükenmişlik sendromu, bireyde ruhsal ve fiziksel olarak enerjinin tükenmesi olarak ifade edilmektir. Otel işletmelerinin emek yoğun, dinamik, yorucu ve sistemin her alanında yoğun insan ilişkilerini gerektiren yapısından dolayı otel işletmeleri çalışanları tükenmişlik sendromu ile karşı karşıya kalmaktadırlar. Bu çalışmanın amacı, otel işletmelerinin yiyecek içecek bölümü çalışanlarının tükenmişlik düzeylerinin; duygusal tükenme, duyarsızlaşma ve kişisel başarı boyutlarında belirlenmesidir. Ayrıca yiyecek içecek bölümü çalışanlarının demografik özelliklerine göre tükenmişlik düzeylerinin farklılaşıp farklılaşmadığını belirlemeye yönelik analizler yapılmıştır. İzmir il merkezinde bulunan beş yıldızlı otel işletmelerinde gerçekleştirilen alan araştırmasında anket tekniği kullanılmıştır. 230 geçerli anketin analizi sonucunda, yiyecek içecek bölümü çalışanlarının duygusal tükenme, duyarsızlaşma ve kişisel başarı boyutlarında tükenmişlik düzeylerinin orta düzeyde olduğu belirlenmiştir. Ayrıca çalışanların; yaşı, eğitim durumu, turizm sektöründeki mesleki deneyimleri, işletmedeki pozisyonları, işletmedeki ve mevcut pozisyondaki çalışma süreleri, günlük çalıştıkları saat süreleri, aylık kazanç durumları ve iş değiştirme istekleri ile tükenmişlik boyutları puan ortalamaları arasında istatiksel olarak anlamlı bir farklılık gözlemlenmiştir. Fakat cinsiyet, medeni durum, turizm eğitimi durumu, haftada çalışılan gün sayısı, işletmede çalışma şekli ve çalışanların ek gelir durumları arasında istatistiksel olarak anlamlı bir farklılık gözlemlenmemiştir.
Burnout syndrome has been defined as a mental and physical energy exhaustion observed more commonly in the service industry and among occupational groups where intense face to face relationship with individuals is necessary. Due to the labor- intensive and dynamic nature, and tiresome structure of hotel operations with the need for intensive human relationships in all areas, hotel employees face burnout syndrome. Burnout syndrome results negative impact on the productivity of employees as well as on service quality and success of July. For this reason; hotel companies must investigate the factors that cause burnout syndrome on their employees. The aim of this research is to determine the emotional exhaustion, depersonalization and personal accomplishment dimensions of burnout levels of food and beverage department employees in hotel operations. It is also analyzed whether the demographics of food and beverage employees differentiate the burnout levels significantly. Field study has been conducted at five star hotels in Alicante and survey technique has been used. As a result of analysis of 230 valid questionnaires, it has determined that food and beverage employees’ dimensions regarding burnout level of emotional exhaustion, depersonalization and personal accomplishment are at medium levels. Besides, statistically significant differences have been observed between food and beverage employees' average scores of burnout dimensions according to betveen demographics such as; age, educational background, professional experience in the tourism industry, position in the company, working period in the company and position, hours they work per day, monthly income status and desire to change job. But no statistically significant difference has been observed between the gender, marital status, number of working days per week, type of operation in the enterprise, additional income status of employees and the status of tourism education
Burnout syndrome has been defined as a mental and physical energy exhaustion observed more commonly in the service industry and among occupational groups where intensive face to face relationship with individuals is necessary. Due to the labor- intensive and dynamic nature, and tiresome structure of hotel operations with the necessity of intensive human relationships in all areas, hotel employees face burnout syndrome. Burnout syndrome results negative impact on productivity of employees as well as on service quality and success of businesses. For this reason; hotel companies must investigate the factors that cause burnout syndrome on their employees. Aim of this research is to determine the emotional exhaustion, depersonalization and personal accomplishment dimensions of burnout levels of food and beverage department employees in hotel operations. It is also analyzed whether demographics of food and beverage employees differentiate the burnout levels significantly. Field study has been conducted at five star hotels in Izmir city center and survey technique has been used. As a result of analysis of 230 valid questionnaires, it has determined that food and beverage employees’ dimensions regarding burnout level of emotional exhaustion, depersonalization and personal accomplishment are at medium levels. Besides, statistically significant differences have been observed between food and beverage employees’ average scores of burnout dimensions according to betveen demographics such as; age, educational background, professional experience in the tourism industry, position in the company, working period in the company and position, hours they work per day, monthly income status and desire to change job. But no statistically significant difference has been observed between the gender, marital status, number of working days per week, type of operation in the enterprise, additional income status of employees and the status of tourism education
Field : Sosyal, Beşeri ve İdari Bilimler
Journal Type : Ulusal
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