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Journals / GSI Journals Serie A: Advancements in Tourism Recreation and Sports Sciences / 2026 / Cilt: 9 Sayı: 1

Exploring Part-Time Employee Motivation in The Food and Beverage Organisations: A Case Study Utilizing Herzberg’s Two-Factor Theory

Yiyecek ve İçecek İşletmelerinde Yarı Zamanlı Çalışan Motivasyonu: Herzberg'in İki Faktör Teorisi Bağlamında Bir Vaka Çalışması

Ebru Zencir Çiftçi(Anadolu Üniversitesi)0000-0001-6668-9961
Kübra Aşan(SİNOP ÜNİVERSİTESİ)0000-0002-8739-3585
Pages
261–274
Publication Date
2026-01-28
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

While the mainstream literature predominantly focuses on the experiences of full-time employees, this study offers valuable insights into the rarely examined motivation of part-time employees.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study investigates the motivation of part-time employees in the food and beverage industry.
📊
Key Findings & Data:Following an exploratory design, the study was conducted in a campus café environment and 14 part-time employees were interviewed in the United Kingdom (UK).
💡
Conclusion & Impact:While the mainstream literature predominantly focuses on the experiences of full-time employees, this study offers valuable insights into the rarely examined motivation of part-time employees.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Yarı Zamanlı Çalışan · Motivasyon · Yiyecek ve İçecek Yönetimi

Abstract

This study investigates the motivation of part-time employees in the food and beverage industry. Following an exploratory design, the study was conducted in a campus café environment and 14 part-time employees were interviewed in the United Kingdom (UK). Herzberg’s Two-Factor Theory served as the analytical framework and that the data were analysed using thematic analysis with a deductive approach. According to the findings, economic and administrative factors explain the participants' motivation as hygiene factors, helping to reduce dissatisfaction and maintain a basic level of stability. However, psycho-social factors such as recognition, socialisation, social support, cultural elements, and the work itself—such as flexibility, convenience, and work-life balance—were also found to explain part-time employees' motivation. These elements highlight that motivation is not purely financial but also strongly linked to interpersonal relations, organisational culture, and job design. While the mainstream literature predominantly focuses on the experiences of full-time employees, this study offers valuable insights into the rarely examined motivation of part-time employees.

Özet

Bu çalışma, yiyecek ve içecek sektöründe çalışan yarı zamanlı çalışanların motivasyonunu araştırması amaçlanmaktadır. Keşifsel bir tasarımın izlendiği araştırmada, kampüs kafesinde bir saha araştırması gerçekleştirilmiş ve Birleşik Krallık'ta 14 yarı zamanlı çalışanla görüşme yapılmıştır. Herzberg'in Çift Faktör Teorisi analitik çerçeve olarak kullanılmış ve veriler tümdengelimli bir yaklaşımla tematik analiz kullanılarak analiz edilmiştir. Elde edilen bulgulara göre, ekonomik ve idari faktörler, katılımcıların motivasyonunu hijyen faktörleri olarak açıklamakta ve memnuniyetsizliği azaltmaya ve temel bir istikrar düzeyini korumaya yardımcı olmaktadır. Bununla birlikte, tanınma, sosyalleşme, sosyal destek, kültürel unsurlar ve esneklik, rahatlık ve iş-yaşam dengesi gibi işin kendisi gibi psiko-sosyal faktörlerin de yarı zamanlı çalışanların motivasyonunu açıkladığı bulunmuştur. Elde edilen bu bulgular, motivasyonun sadece finansal değil, aynı zamanda kişilerarası ilişkiler, organizasyon kültürü ve iş tasarımıyla da güçlü bir şekilde bağlantılı olduğunu sonucu göstermektedir. Ana akım literatür ağırlıklı olarak tam zamanlı çalışanların deneyimlerine odaklanırken, bu çalışma nadiren incelenen yarı zamanlı çalışanların motivasyonu hakkında değerli bilgiler sunmaktadır.

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Cite This Article

Çiftçi, E. Z., Aşan, K. (2026). Exploring Part-Time Employee Motivation in The Food and Beverage Organisations: A Case Study Utilizing Herzberg’s Two-Factor Theory. GSI Journals Serie A: Advancements in Tourism Recreation and Sports Sciences, Cilt: 9 Sayı: 1, 261–274. https://doi.org/10.53353/atrss.1759882

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