Yiyecek İçecek İşletmelerinde Çalışanların Stres Ve İşkoliklik Düzeylerinin İş Performanslarına Etkisi
The Effect of Stress and Workatholic Levels of Employees on Work Performance in Food and Beverage Businesses

Summary/Abstract: Purpose – In this study, it is aimed to examine the relationship between workaholism and stress levels of food and beverage workers and their job performance. Design/methodology/approach – Quantitative research method was used in this study. For the purpose of the research, a research was conducted on the employees of the food and beverage business operating in Eskişehir. Questionnaire technique was used as the data collection method in the application phase. With the convenience sampling method, 410 food and beverage business employees were reached. Explanatory factor analysis and confirmatory factor analysis were applied to the obtained data, and then hypotheses were tested through structural equation modeling (SEM). Results – In line with the findings obtained as a result of the research, it was observed that overwork, which is the sub-dimension of workaholism, affected work stress in a statistically significant way, but it did not affect work performance in a statistically significant way. However, compulsive (obsessive) work, which is the sub-dimension of workaholism, seems to affect both work stress and work performance in a statistically significant way. Discussion – It is thought that the implementation of stress-reducing measures and practices may have a performance-enhancing effect for businesses. It is thought that encouraging businesses to work with rewards such as choosing the employee of the month, shopping checks, extra leave, gift holidays and therapy sessions within the framework of the reward system to motivate their employees to work can both reduce stress and increase the performance of the employee.

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