Examination of studies on organizational behavior: The case of food and beverage busineses

Abstract

As a scientific research topic, how organizational employees are affected by which factors was started to be studied in the 1930s (Brieff and Weiss, 2002). In food and beverage businesses, providing service by smiling employees increases service quality and helps to ensure customer satisfaction (Basım and Beğenirbaş, 2012). In today's conditions, employees are affected by various factors. These factors include attitudes and behaviors of organizational managers, attitudes and behaviors of colleagues, working hours, dissatisfaction with the wages they earn, worries and concerns about their careers. In particular, the approaches, attitudes and behaviors of organizational managers affect service quality by affecting employees, who are also called service providers and internal customers of the organization (Sarıkaya, 2018). In the tourism sector and in food and beverage businesses, which are one of the subbranches of tourism, there are problems regarding the continuity of employees (Met and Sarıoğlan, 2010: 201). In food and beverage businesses, managers are required to help employees to ensure adaptation, maintain order with the rules they establish, and provide opportunities for employees to improve themselves (Garipoğlu et al., 2023). The problem of the study is what are the issues studied on employees in food and beverage businesses in the literature. In this context, the aim of the study is to examine the positive and negative organizational behavior issues in the research on food and beverage business employees in the literature.