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Service orientation has been suggested to be a work-related behavioral trait that contributes toward overall job performance in certain occupations. Therefore, the Batrus Hollweg Service Questionnaire (SQ), a personality inventory, was hypothesized to predict performance in a sample (N=55) of fast-food restaurant workers whose jobs were primarily composed of service-related elements. A performance evaluation form was created for use as the criterion measure. An alternative scoring system for the SQ was developed, and showed it to be significantly correlated with the criterion. The potential for use of the alternative scoring procedure is discussed.

The culinary industry is well known for its unforgiving workplace conditions and precarious employment relationships. Low pay, unpredictable schedules, and workplace harassment are commonplace. However, workers in the industry are often dedicated to their craft and passionate about the industry in which they work. This thesis aims to come to a better understanding of the working lives of young kitchen workers in Toronto. Using a narrative approach to research, this thesis draws on the experiences of nine young kitchen workers. Their narratives are analyzed through examining their participation in communities of practice and their experiences of employment strain. It seeks to answer the question of why these individuals enjoy their work but often hate their jobs. / Thesis / Master of Arts (MA) / The culinary industry is well known for its unforgiving workplace conditions and precarious employment relationships. Low pay, unpredictable schedules, and workplace harassment are commonplace. However, workers in the industry are often dedicated to their craft and passionate about the industry in which they work. This thesis aims to come to a better understanding of the working lives of young kitchen workers in Toronto. Using a narrative approach to research, this thesis draws on the experiences of nine young kitchen workers. Their narratives are analyzed through examining their participation in communities of practice and their experiences of employment strain. It seeks to answer the question of why these individuals enjoy their work but often hate their jobs.

Inledning: Målområdet “Arbete, arbetsförhållande och arbetsmiljö” är ett av Sveriges folkhälsopolitiska målområden som Sverige ska arbeta mot för att uppnå en god och jämlik hälsa. Arbetsplatsen är en arena där vuxna tillbringar mycket tid, vilket gör det viktigt för hälsoskapande insatser. Restaurangbranschen har många riskfaktorer och det kan därför vara bra att istället fundera över vilka resurser som upprätthåller hälsa på arbetsplatsen. Syfte: Syftet var att undersöka upplevelser av arbetsrelaterade resurser som bidrog till hälsa hos restaurangmedarbetare på ett företag i södra Sverige. Metod: Sex intervjuer genomfördes med en kvalitativ metod i form av semistrukturerade intervjuer. Det empiriska materialet har analyserats med en innehållsanalys. Resultat: Kollegorna var den starkaste resursen som bidrog till hälsa som framkom i resultatet där gemenskapen och kommunikationen med kollegorna påtalades. Andra starka resurser som kom upp var det stödjande ledarskapet och kunder som motiverade. Det framkom även förebyggande faktorer. Slutsats: Det fanns många resurser som främjar hälsa men även faktorer som förebygger sjukdom och i relation till dessa kunde två teorier appliceras och skapa en förståelse för det empiriska materialet. Genom att veta vilka resurser som fanns på arbetsplatsen så blir det lättare att sats / Introduction: “Work, working relationship and working environment” is one of the Swedish public health policy goal areas that Sweden must work towards to achieve good and equal health. The workplace is an arena where adults spend a lot of time which makes it important for health promoting efforts. The restaurant industry has many risk factors and therefore it may be good to consider which resources maintain the health. Purpose: To investigate experiences of work-related resources that contribute to health among restaurant employees within a business in southern Sweden. Method: Six interviews were performed with a qualitative approach in form of semi-structured interviews. The empirical material has been analyzed with a content analysis. Results: The colleagues were the strongest resource that contributed to health where the community and communication with colleagues were mentioned. Other strong resources that were brought up included a supporting leadership and customers that motivated them. There were also preventing factors. Conclusion: There were many resources that promote health but also factors that prevent illness. Two theories could be applied to create an understanding of the empirical material. By knowing which resources that exist in the workplace, it can be easier to invest in strengthening them. Good health in the workplace can lead to a sustainable working life and contribute to equal health.