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Abstract

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.

Keywords

Key Words: Burnout MBI Foodservice Stress Depersonalization.

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References

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A Conceptual and Empirical Investigation of Workplace Burnout in Foodservice Management

Abstract

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References