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Perceived Quality of Meal Service Provided by Organization and Job Performance of Employees

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Abstract

Employers’ efforts for satisfying employees are gaining importance in contemporary business life in which increasing competition is becoming commonplace. It is recurred to the mind that perceived quality of meals provided by organization to employees can be a measure in order to increase individual job performance. In this paper we explore the impact of perceived quality of meals on individual job performance based on the data collected from security companies in the eastern part of Turkey. Consequently, we find that individual job performance is positively sensitive to three emerging factors of perceived quality of meals namely appeal, hygiene and managerial issues. The paper will be of interest to the key stakeholders: the state owned or private organizations, labor organizations and the media.

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  1. Industrial Engineering Department, Turkish Military Academy, Ankara, Turkey

    Ufuk Türen & Asil Çamoğlu

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  1. Ufuk Türen
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  2. Asil Çamoğlu
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Türen, U., Çamoğlu, A. Perceived Quality of Meal Service Provided by Organization and Job Performance of Employees. Applied Research Quality Life 10, 77–93 (2015). https://doi.org/10.1007/s11482-014-9301-y

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