This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Krone, C. Articles by Farber, B. Search for Related Content Social Bookmarking                         What's this?

A Conceptual and Empirical Investigation of Workplace Burnout in Foodservice Management

Cornell University

Mary Tabacchi

Cornell University

Bonnie Farber

Purdue University

The authors conducted a study of burnout within the foodservice environments of five major hotel chains. The Maslach Burnout Inventory, a psychometric instrument, was used to measure three dimensions of burnout:

• Emotional Exhaustion (EE)

• Depersonalization (DP)

• Personal Accomplishment (PA).

Findings show a significant incidence of high burnout according to Maslach's three domains-especially on the emotional exhaustion (28%) and depersonalization (20%) subscales. We have also unequivocally demonstrated that the Maslach inventory is a reliable and valid instrument for measuring burnout in the food-service industry.

Key Words: Key Words: Burnout • MBI • Foodservice • Stress • Depersonalization.

Journal of Hospitality & Tourism Research, Vol. 13, No. 3, 83-91 (1989)
DOI: 10.1177/109634808901300308


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?