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1989•Journal of Hospitality & Tourism ResearchRequires access

A Conceptual and Empirical Investigation of Workplace Burnout in Foodservice Management

Christopher Krone, Mary Tabacchi, Bonnie M. Farber

Open publisher page 12 citations

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.

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What this paper is about

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.

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OpenAlex reports 12 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available 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.

Key concepts: Depersonalization, Burnout, Emotional exhaustion, Psychology, Occupational burnout, Clinical psychology, Applied psychology

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