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Journals / Journal of Tourism Leisure and Hospitality / 2023 / Cilt: 5 Sayı: 1

The nature of working in the hospitality industry: Evidence from 3S tourism in Turkiye

Bariş ÇIVAK
Pages
30–41
Publication Date
2023-06-30
DOI
—
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AI Summary & Key Takeaways

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

In addition, it has been determined that due to standardization and simplification in hotel businesses with an all-inclusive system, employees are deprived of their qualifications and become unqualified.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The main purpose of the study is to reveal the nature of working in the field of hospitality by examining employment forms and working conditions.
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Key Findings & Data:For this purpose, the phenomenology approach was used and interviews were conducted with 32 hotel employees.
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Conclusion & Impact:In addition, it has been determined that due to standardization and simplification in hotel businesses with an all-inclusive system, employees are deprived of their qualifications and become unqualified.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Employment pattern · working conditions · labor process

Abstract

The main purpose of the study is to reveal the nature of working in the field of hospitality by examining employment forms and working conditions. For this purpose, the phenomenology approach was used and interviews were conducted with 32 hotel employees. According to the findings, it has been seen that temporary and precarious forms of employment are common in tourism. It is seen that the employees are kept under strict control for efficiency and productivity and the managerial hegemony is at a significant level. In addition, it has been determined that due to standardization and simplification in hotel businesses with an all-inclusive system, employees are deprived of their qualifications and become unqualified.

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Cite This Article

ÇIVAK, B. (2023). The nature of working in the hospitality industry: Evidence from 3S tourism in Turkiye. Journal of Tourism Leisure and Hospitality, Cilt: 5 Sayı: 1, 30–41. https://ajindex.com/articles/957538

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