Microsoft Word 2007 ichrie conference Proceedings Final-Final 06-06-07. doc

 
2007 Annual International CHRIE Conference & Exposition 
237
WHAT MOTIVATES FOOD SERVICE EMPLOYEES? PERSPECTIVES FROM EMPLOYEES 
AND THEIR SUPERVISORS 
 
Janelle Mercurio 
Lamar University 
Beaumont, Texas, USA 
Molly J. Dahm 
Lamar University 
Beaumont, Texas, USA 
Connie S. Ruiz 
Lamar University 
Beaumont, Texas, USA 
and 
Amy R. Shows 
Lamar University 
Beaumont, Texas, USA 
 
 
ABSTRACT
The purpose of this study was to determine if hourly hospital food service employees ranked the factors 
that motivated them differently than their supervisors, using Kovach’s (1995) list of ten motivating factors. English 
and Spanish-speaking supervisors (
n=
61) and hourly employees (
n=
168) from 24 hospitals in Southeast Texas were 
surveyed. Results indicated an overall significant difference in rankings (
χ
2
= 12.75, 
p 
= .01). However, “full 
appreciation of work done” was the only individual factor found to be significantly different in ranking between 
supervisors and employees. Both hourly employees and supervisors ranked “good wages” as the most important 
motivating factor.