Investigating occupational burnout of food and beverage employees: The case of Cyprus

Abstract

Purpose

The purpose of this research is to investigate the burnout phenomenon in the food and beverage industry of Cyprus. The researchers aim to utilize the findings, first, to inform, thus educate, industry stakeholders as to the current status of the burnout phenomenon, and second, to develop and propose specific practical preventive measures that mitigate the burnout effects.

Design/methodology/approach

Following a comprehensive literature review, a questionnaire was developed and administered to a randomly identified sample of 1,000 food and beverage professionals in Cyprus. These included individuals currently holding full time positions, both at an operational and managerial level, in licensed food and beverage establishments in Cyprus.

Findings

It was found that food and beverage employees in Cyprus score slightly higher in the dimension of emotional exhaustion (34.3 percent), slightly higher in the diminished level of personal accomplishment (29.0 percent) and similar in the depersonalization dimension (25.1 percent) compared with their American counterparts.

Originality/value

The findings of this research activity may serve as a guide to others outside of the Cyprus specific environment, to investigate burnout within distinct hospitality environments.

Citation

Zopiatis, A. and Orphanides, N. (2009), "Investigating occupational burnout of food and beverage employees: The case of Cyprus", British Food Journal, Vol. 111 No. 9, pp. 930-947. https://doi.org/10.1108/00070700910992853