Degree Type

Dissertation

Date of Award

1980

Degree Name

Doctor of Philosophy

Department

Education

Abstract

The purpose of this study was to assess job satisfaction levels of residence halls food service workers at Iowa's three state-supported universities: Iowa State University, the University of Iowa, and the University of Northern Iowa;There were 246 blue collar and 40 management personnel participating in the survey. The Minnesota Satisfaction Questionnaire was used to assess levels of extrinsic, intrinsic, and general job satisfaction. The survey was completed in January, 1980;Ten selected personal characteristics were used to measure satisfaction levels. Using single analysis of variance, the five characteristics of age, years of education, job level, job function, and sex were found significant for measuring extrinsic job satisfaction. The seven characteristics of employment location, age, years of education, job level, job function, years in food service, and sex were observed as significant for measuring intrinsic job satisfaction;The expected relationship between the selected characteristics was measured. Regression analysis was used to simultaneously consider these characteristics including their relationship with each other and to develop models to estimate extrinsic and intrinsic job satisfaction;The model for estimating extrinsic job satisfaction included the significant variables: years of education (linear and quadratic), job function, and years of age (linear only). The model for estimating intrinsic job satisfaction included the significant variables: years of education (linear and quadratic), years in food service (linear and quadratic), years of age (linear and quadratic), job level, employer location, and the interaction terms of job level and education (linear and quadratic);The models were developed as management tools to enable management in the evaluation of candidates for a position and to explain extrinsic and intrinsic job satisfaction in measurable terms using significant personal and work characteristics considered simultaneously rather than individually;Finally, the results of the study revealed that the food service workers expressed higher levels of job satisfaction on all three satisfaction measures than their supervisors and managers perceived. These findings were consistent for all three university locations.

DOI

https://doi.org/10.31274/rtd-180813-5940

Publisher

Digital Repository @ Iowa State University, http://lib.dr.iastate.edu/

Copyright Owner

Thomas Edmund Walsh

Language

en

Proquest ID

AAI8106067

File Format

application/pdf

File Size

97 pages

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