Factors related to job satisfaction and intent to turnover of part-time student employees in three university dining services in Iowa

Choi, Woo-Sik
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The purpose of this study was to measure the relationship between supervision quality, orientation and training, and feedback and job satisfaction and between job satisfaction and intent to turnover. This was an empirical study to measure job satisfaction and its relationship with factors affecting job satisfaction and intent to turnover as a source to overcome the labor shortage problem in university and college dining services. Antecedents and consequence of job satisfaction were identified based on previous studies. Supervisor quality, orientation and training, feed back (job characteristics), and demographics were identified antecedents. All these antecedents were measured as variables affecting part-time student employee job satisfaction. Intent to turnover was the consequence of this study. The survey was done in three university dining services in Iowa: Iowa State University, University Northern Iowa, and University of Iowa. The samples were the part-time student employees working in dining services. A total 657 questionnaires were distributed and returned 133 as a response rate of 20%. Data were analyzed using SPSS 9.0 for Windows. Mean ratings of job satisfaction showed that student employees were less satisfied with promotion, pay, and work itself than for supervision, people whom they work with, and flexible schedule. Regression model were shown that factors were related to job satisfaction of student employees. Among work-related characteristics, supervision quality and orientation and training were shown to be related to job satisfaction. Gender and nationality were demographic variables showing significance as antecedents. Job Satisfaction was shown to be related to intent to turnover negatively. These results suggest that there is a significant relationship between work-related characteristics and job satisfaction, and job satisfaction and intent to turnover. These relationships should be considered to establish plans to overcome the labor shortage. Regarding work-related characteristics, managers in university dining services have to be more concerned about supervision quality, well-developed orientation and training, and feedback as ways to improve job satisfaction. Improving student employees' job satisfaction may be one way to decrease turnover.

Hotel, restaurant, and institution management