Yiyecek İçecek İşletmelerinde Nomofobinin İşgören Verimliliğine Etkisi
The Effect of Nomophobia on Employee Productivity in Food and Beverage Businesses

Summary/Abstract: Purpose – In this study, it is aimed to reveal the effect of nomophobia on employee productivity. Design/Method/Approach – Within the scope of the research, data were collected through face-to-face survey technique by conducting field research in food and beverage businesses operating in Eskişehir. The questionnaire consists of nomophobia and employee productivity scales and demographic questions. Within the scope of the research, data were obtained from 686 people. Frequency distribution, factor analysis and multiple linear regression analysis were performed on the data. Findings – As a result of the multiple linear regression analysis, it was revealed that all sub-dimensions of nomophobia, namely not being able to access information, losing connectedness, not being able to communicate and giving up convenience negatively affect on employee productivity. Discussion – Analyzes based on the data obtained show that the perception of nomophobia negatively affects employee performance. This result is supported by many studies in the literature. On the other hand, contrary to the findings of this study, a study was found that concluded that nomophobia increases productivity. This situation can be understood when the current nomophobia literature is still very untouched, the studies examining the effects of nomophobia on business life are very limited, and the structure of social sciences. At this point, it is thought that more studies should be done on the effects of nomophobia in business life in order to give a clearer idea and strengthen the existing literature.

• Details
• Contents