JOB CREATION AND QUALITY OF WORK LIFE OF QUICK SERVICE RESTAURANT IN OBIO AKPOR L.G.A

CHAPTER ONE

INTRODUCTION

1. 1. BACKGROUND OF THE STUDY

All over the world, there is an increasing demand for food away outside the home due to higher incomes, alteration in consumption patterns, alteration in household composition, and the time pressures established by dual working families. The quick service restaurant has become highly competitive as the number of food service restaurant has increased to suit the demand. For the success in such a competitive industry, restaurant operators need to know the factors and their relative importance that determines restaurant patrons’ decision. The rapid spread in the number of quick service restaurants that crop up in every city and township in Nigeria ascertain that the sector is gaining acceptance among customers (Salami and Ajobo, 2012). Supporting this assertion, Akinbola, Ogunnaike and Ojo (2013) noted that quick service restaurants in Nigeria today is a cluster of activities and is gaining a lot of relevance both within and outside the country. Similarly, Adiele andNne (2017) posited that the fast food restaurant is important and growing aspect of the overall hospitality industry. For long-term success, fast food restaurants must be seen as offering job creation in the country. Organizations trends such as speedy outlet expansion, strategic alliances (especially with organizations in downstream sector of the oil and gas industry), and emergence of foreign players amongst others lends credence to the perceived phenomenal increase in the number of fast food restaurants. Mustapha, Fakokunde and Awolusi (2014) also posited that the number of fast food outlets in Nigeria is increasing at a geometric rate and it is expected to double in five years. This proliferation is not unconnected with the general upsurge in social and economic activities. The popularity of fast food restaurant in every growing city of the world is a product of the effect of globalization. Thus, every segment of the society now consumes fast food. Ahmed, Hossain, Malek& Begum (2008), opined that consuming fast foods has become a recent trend among upper society, teenagers and youths have also increased and the fast food has won the palate of those groups. Fast food restaurants not only help customers to satisfy their hunger, but it also leads to job creation in the country. Quality of Work life refers to the quality of relationship between employees and the total working environment which includes, adequate and fair compensation, safe and healthy working conditions, opportunity to use and develop human capacities, opportunity for career growth, social integration in the work force, work-life balance, participative management style, reward and recognition. The phrase “Quality of Work Life” (QWL) is in use to evoke a broad range of working conditions and the related aspirations and expectations of the employees. The Quality of Work Life can be explained as the subjectively perceived satisfaction in different aspects of work life as reported by the individual. It is an index of what people find interesting and satisfying at their work. As a result, one needs to be sensitive to the factors related to performance, recognition, work content, responsibility, promotion, pay, organizational policies, working conditions. Quality of Work Life is a concern not only to improve life at work, but also life outside work. Hence it cuts across a wide variety of activities and techniques that have been designed to ensure to reconcile the twin goals of an individual and the industry. The Quality of Work Life has, therefore become key area of consideration now a days. Chelte (2014) defines quality of work life as, quality of relationship between employees and the total working environment with human dimensions, technical and economic consideration. Many researchers have tried to identify the different kinds of dimensions that determine quality of work life. Mirvis and Lawler (2013) pointed out the indicators such as satisfaction with wages, hours and working conditions, safe work environment, equitable wages, equal employment opportunities and opportunities for advancement are the basic elements of a good quality of work life. Baba and Jamal (2011) listed the indicators of quality work life such as job satisfaction, job involvement, work role ambiguity, work role conflict, work role overload, job stress, organizational commitment and turn-over intentions. Interest in the area of QWL got a major boost due to its importance as panacea for organizational problems related to people in the organization (Che Rose, et.al, 2012). Quality of work life sustained its importance from the fact that organizations started focusing on certain social responsibilities and realized that focus on profit alone is not sufficient to encounter the organizational issues. Improvement in QWL is considered necessary because it contributes to organizational efficiency, helps to reduce negative employee behavior and also justice & fair play demand. Moreover, the discharge of this social responsibility by organizations is not merely a means to some end but is an end in itself Mullins, (2015).  Against this background, this study investigates job creation and quality of work life of quick service restaurant in Obio Akpa L.G.A, River State, Nigeria.

1. 1. STATEMENT OF PROBLEM

Quality of work life in the hospitality industry especially in the food service firms is very pivotal to their overall business performance. A good display of quality of work life can impact significantly on employee productivity, loyalty and positive word of-mouth for an eatery. Quality of work life sustained its importance from the fact that organizations started focusing on certain social responsibilities and realized that focus on profit alone is not sufficient to encounter the organizational issues. Improvement in QWL is considered necessary because it contributes to organizational efficiency, helps to reduce negative employee behavior and also justice & fair play demand. The rapid spread of quick service restaurant leads to job creation in Nigeria. Hence, the study examines job creation and quality of work life of quick service restaurant in Obio Akpor L.G.A.

1. 1. AIMS OF THE STUDY

The major aim of the study is to examine job creation and quality of work life of quick service restaurant in Obio Akpa L.G.A, River State, Nigeria. Other specific objectives of the study include;

1. To examine the level of job creation among quick service restaurant in Obio Akpor L.G.A
2. To examine quality of work life of quick service restaurant in Obio Akpor L.G.A
3. To examine the impact of job creation on quality of work life of quick service restaurant in Obio Akpor L.G.A
4. To examine the evolution of the Nigerian quick service restaurant industry
5. To examine the relationship between job creation and quality of work life of quick service restaurant in Obio Akpor L.G.A
6. To examine the service reliability and patronage of quick-service restaurants j in Obio Akpor L.G.A

1.4 RESEARCH QUESTIONS

1.  What is the level of job creation among quick service restaurant in Obio Akpor L.G.A
2. What is the quality of work life of quick service restaurant in Obio Akpor L.G.A
3. What is the impact of job creation on quality of work life of quick service restaurant in Obio Akpor L.G.A
4. What is the evolution of the Nigerian quick service restaurant industry
5. What is the relationship between job creation and quality of work life of quick service restaurant in Obio Akpor L.G.A
6. What is the service reliability and patronage of quick-service restaurants j in Obio Akpor L.G.A

1.5 RESEARCH HYPOTHESES

Hypothesis 1

H0: There are is no significant impact of job creation on quality of work life of quick service restaurant in Obio Akpor L.G.A

H1: There is a significant impact of job creation on quality of work life of quick service restaurant in Obio Akpor L.G.A

Hypothesis 2

H0: There is no significant relationship between job creation and quality of work life of quick service restaurant in Obio Akpor L.G.A.

H1: There is a significant relationship between job creation and quality of work life of quick service restaurant in Obio Akpor L.G.A.

1.5 SIGNIFICANCE OF THE STUDY

The study will be of profound benefits to enlighten the people as one of the fastest growing businesses in the country today is the fast food industry. This is evident in various types and categories springing up at every street corner in the urban and semi-urban centers in the country. Thus, this study will provide understanding on job creation and quality of work life of quick service restaurant. This study would also be of immense benefit to students and scholars who are interested in developing further studies on the subject matter.

1.7 SCOPE AND LIMITATION OF THE STUDY

The study is restricted to job creation and quality of work life of quick service restaurant in Obio Akpa L.G.A, River State, Nigeria.

LIMITATION OF THE STUDY

Financial constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet, questionnaire and interview)

Time constraint: The researcher will simultaneously engage in this study with other academic work. This consequently will cut down on the time devoted for the research work.

1.8 OPERATIONAL DEFINITION OF TERMS

Job creation: often refers to government policies intended to reduce unemployment. Job creation programs may take a variety of forms. For example, a government may lower taxes and reduce regulation to make hiring less expensive. On the other hand, a government may hire workers itself, for example, to build a road.

Quick service restaurant or QSR : is a restaurant which offer certain food items that require minimal preparation time and are delivered through quick services. Typically, quick service restaurants cater to fast food items over a limited menu as they can be cooked in lesser time with minimum possible variation.