Spor Merkezi Çalışanlarının Öğle Yemeği Kalitesinin İş Performansı ve İş Tatminine Etkisi

Year 2025, , 76 - 92, 31.01.2025

Güven Dere

https://doi.org/10.33459/cbubesbd.1549162

Abstract

Çalışanlarının performanslarını artırma arayışında olan işletmeler en değerli sermayesi olan çalışanlarına etki eden bütün unsurlarla ilgilenmektedirler. Bu araştırmanın amacı, işletmelerin çalışanlarına sundukları yemek hizmeti kalitesinin, çalışanların iş tatmin ve performanslarına etkilerinin tespit edilerek değerlendirilmesidir. İstanbul'da faaliyet gösteren özel spor merkezleri çalışanları bu araştırmanın çalışma grubunu oluşturmuştur. Araştırmanın örneklem büyüklüğü “n=384” belirlenmiş, 162 kadın ve 331 erkek gönüllü olarak katılmıştır. Araştırmada nicel veri toplama yöntemlerinden olan anket tekniği kullanılmıştır. Kişisel Bilgi Formu, İşyerinde Verilen Yemek Hizmetinin Kalitesi (İVYHK) Ölçeği, Minnesota İş Tatmini Ölçeği ve İş Performansı Ölçeği olmak üzere dört bölümden oluşmaktadır. Analizler SPSS (Sosyal Bilimler için İstatistik Paketi) kullanılarak yapılmıştır. Araştırma sonucunda; işletmeler tarafından sunulan yemek hizmetinin kalitesinin iş tatmini (β =0,957) ve iş performansı (β =0,891) üzerinde anlamlı ve pozitif etkisi tespit edilmiştir. Araştırma sonucunda, örgütler tarafından sağlanan yemek hizmeti kalitesinin çalışanların iş performansını ve iş tatminini anlamlı bir şekilde artırdığı tespit edilmiştir. Araştırmanın diğer sektörlere ilişkin yapılması halinde daha net sonuçların elde edilebileceği değerlendirilmektedir. Spor merkezleri özelinde tespit edilen bu sonuçlara göre; çalışanlarının iş tatmin ve performanslarını artırmayı hedefleyen işletmeler çalışanların tercih ve yapılarına uygun lezzet ve çeşitlilik, sağlıklı alternatifleri içeren menüleri çalışanlarına uygun ortamlarda sunmalıdırlar. Bu bağlamda araştırma sonucu elde edilen bilgiler ile toplu yemek hizmeti sunan işletme ve kurumların ilgisinin çekilmesi hedeflenmektedir.

Keywords

İş tatmini, İş performansı, Yemek hizmeti kalitesi, Spor merkezi

The Impact of Lunch Quality on Job Performance and Job Satisfaction Among Sports Center Employees

Abstract

Businesses striving to enhance employee performance focus on all factors influencing their most valuable asset: their workforce. This study aims to assess the impact of meal service quality businesses provide on employees' job satisfaction and performance. Employees of private sports centers in Istanbul were selected as the study group. The sample size was determined to be “n=384,” with 162 female and 331 male volunteers participating. A quantitative data collection method, the survey technique, was employed in the research. The survey consisted of four parts: a Personal Information Form, the Workplace Meal Service Quality (WMSQ) Scale, the Minnesota Job Satisfaction Scale, and the Job Performance Scale. Data were analyzed using SPSS (Statistical Package for the Social Sciences). The results revealed a significant and positive effect of meal service quality on job satisfaction (β =0.957) and job performance (β =0.891). It was found that higher meal quality significantly enhances both employee job satisfaction and performance. The study suggests replicating this research in other sectors could yield more comprehensive results. Based on these findings, businesses seeking to improve employee satisfaction and performance should offer menus that include a variety of healthy alternatives and flavors tailored to employee preferences, served in a conducive environment. The study aims to draw the attention of catering companies and institutions offering group meal services with these findings.

Keywords

Job satisfaction, Job performance, Quality of meal services, Sports center

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