The Effects of Trait Anxiety on the Intention of Leaving and Burnout of Restaurant Employees

Yıl 2018, Cilt: 5 Sayı: 1, 238 - 250, 28.06.2018

İrfan Yazıcıoğlu M. Murat Kızanlıklı

Öz

In the hospitality industry, employees play a crucial
role in customer experiences. The impacts of workplace stress are significant
factor for employees’ dissatisfaction and job stress is a major cause of
anxiety. So, the aim of the paper is to determine the effect of the trait anxiety
on intention of leaving and burnout of restaurant employees. The population of
the study consists of the employees of food and beverage establishments in
Ankara, the capital city of Turkey. A random sampling method is used for
collecting data, and voluntary businesses were included and 284 questionnaires
were used for analyses. The questionnaire was consisted of four parts, which
are demographic questions, trait anxiety, job burnout and intention leaving
scales. The correlation between the trait anxiety, job burnout and intention of
leaving was found by simple correlation analysis, and the Pearson correlation
coefficient was estimated. According
to the findings, trait anxiety is significantly and positively related to
intention of leaving. Also, the trait
anxiety affects the intention of leaving and burnout of employees. And,
according to the simple linear regression analysis, trait anxiety has
more predictive effect on emotional exhaustion than whole burnout and other
sub-dimensions.  

Anahtar Kelimeler

Trait anxiety, intention of leaving, burnout, restaurants, hospitality industry

The Effects of Trait Anxiety on the Intention of Leaving and Burnout of Restaurant Employees

Öz

Ağırlama sektöründe, işgörenler müşteri
deneyimlerinde oldukça önemli bir role sahiptirler. İş stresinin etkileri
çalışanların memnuniyetsizliğinde etkili olmakla birlikte, aynı zamanda iş
stresi kaygının başlıca nedenidir. Bu nedenle, bu araştırmanın amacı restoran
çalışanlarının sahip olduğu sürekli kaygının işten ayrılma niyeti ve
tükenmişlik üzerindeki etkisini ortaya koymaktır. Araştırmanın evrenini
Ankara’daki yiyiecek-içecek işletmelerinde çalışanlar oluşturmaktadır. Basit tesadüfi
örnekleme yöntemine göre araştırmaya katılmayı kabul eden işletmelerde
çalışanlardan veriler toplanmış ve geri dönüşümü sağlanabilen 284 anket formu
analize dahil edilmiştir. Veri toplama aracı demografik özelliklere ilişkin
sorular ile sürekli kaygı, iş tükenmişliği ve işten ayrılma niyeti ölçekleri
olmak üzere dört bölümden oluşmaktadır. Sürekli kaygı, tükenmişlik ve işten
ayrılma niyeti arasındaki ilişki basit korelasyon analizi ile test edilmiş ve
değişkenler arasındaki korelasyon katsayısı hesaplanmıştır. Bulgulara göre,
sürekli kaygı ile işten ayrılma niyeti arasında önemli düzeyde ve pozitif yönde
ilişki olduğu, basit doğrusal regresyon analizine göre ise sürekli kaygının
çalışanların işten ayrılma niyeti ve tükenmişlikleri üzerinde etkili olduğu ortaya
çıkmıştır. Ayrıca, sürekli kaygının genel tükenmişlik ve tükenmişliğin diğer
alt boyutlarına kıyasla duygusal tükenmişlik üzerinde daha belirgin bir etkiye
sahip olduğu tespit edilmiştir.

Anahtar Kelimeler

Sürekli kaygı, işten ayrılma niyeti, tükenmişlik, restoranlar, ağırlama sektörü

Kaynakça

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