Thesis (M.S.)--University of Wisconsin--Madison, 1971. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

The subject of my theses is the analysis of employees' satisfaction in a concrete company. The goal is to discover weaknesses in this area through a survey on employees' contentment and consequently creating a concept of how to improve current status in particular areas. The theoretical part includes specification of basic terms, clarifies importance of research of employees' contentment and presents results from other surveys. It also deals with particular elements of staff contentment and specifics of work in restaurant facilities. The practical part shows the application of theory into the business practice through actual research of employees' contentment in the restaurant XY. The survey focuses on employees' reflection in respect of selected areas of their work contentment. It uses a questionnaire and interview as research methods. The final output of the theses consists of recommendations and suggestions which should increase staff contentment in the chosen restaurant.

Bakgrund: Med en fördubbling av antalet anställda, de höga sjukskrivningsdagar samt att arbetet inom restaurang ses som påfrestande är det viktigt och intressant att undersöka den psykosociala arbetsmiljön bland restauranganställda. Syfte: Undersöka restauranganställdas upplevelser av den psykosociala arbetsmiljön i relation till hälsa, välbefinnande och trivsel. Metod: Kvalitativ metod av induktiv karaktär med empiri insamling genom semistrukturerade intervjuer och analys genom kvalitativ innehållsanalys. Resultat/konklusion: Den upplevda psykosociala arbetsmiljön inom restaurang i relation till hälsa, välbefinnande och trivsel påverkas av tre betydelsefulla kategorier: Den betydelsefulla gästen, att känna gemenskap och kärlek till yrket samt systematiskt arbete och kontroll. / Background: With the increasing number of employees, the high sickness absence in the profession and to work in the restaurant seen as stressful it is important and interesting to look into the psychosocial work among restaurant employees. Aim: Investigate restaurant employee perceptions of the psychosocial work environment in relation to health, well-being and job satisfaction. Method: Qualitative method of inductive character with empirical data collection through semi-structured interviews and analysed by qualitative content analysis. Results / conclusion: The perceived psychosocial work environment in a restaurant in relation to health, well-being and job satisfaction is influenced by three major categories: The important guest, feel and love for the profession and systematic work and control.