Abstract

Achieving objectives in hospital food service systems is made more critical by the increasing rate of labor turnover. One of the major emphases that seems to offer promise for solving certain current manpower problems is a better understanding of the factors which may contribute to turnover. A quantitative approach to the identification of human needs in the work environment should provide information relevant to more effective planning and utilization of human resources.

The purpose of this research was to determine if by examining the psychological needs of hospital dietary supportive personnel, information could be derived for more objective management of personnel problems which may be one of the causes for high labor turnover, frequently evident in hospital food systems.

The specially designed instrument for the measurements of the psychological needs of dietary supportive personnel was administered to a sample in six selected hospitals.

Investigational findings indicated that with regard to job classification, the mean values among the lower order needs and the self-actualization needs intensified between supervisory and service supportive personnel. The opposite occurred among the autonomy needs. Thus, service supportive personnel expressed the greater lower order needs and among the higher order needs, the self-actualization needs. The greater needs for autonomy were expressed by supervisory supportive personnel.

The data indicated that with regard to educational level, as education increased, the lower order needs decreased in intensity whereas the higher order needs increased in intensity.

With regard to sex, the data indicated that male respondents expressed greater significant mean values both among the lower and higher order needs.

From the findings in this research it was recommended that additional studies be conducted for a means of comparison and from which to substantiate the findings in this study. Further investigation is necessary in refining the instrument's ability to accurately measure the psychological needs.

School

Graduate School

First Advisor

Kathleen K. Zolber

Second Advisor

Peter G. Strutz

Third Advisor

Paul Y. Yahiku

Fourth Advisor

Albert Sanchez

Fifth Advisor

Jere E. Chrispens

Degree Name

Master of Science (MS)

Degree Level

M.S.

Year Degree Awarded

1970

Date (Title Page)

9-1970

Language

English

Library of Congress/MESH Subject Headings

Dietary Services; Personnel Management

Type

Thesis

Page Count

viii; 102

Digital Format

PDF

Digital Publisher

Loma Linda University Libraries

Usage Rights

This title appears here courtesy of the author, who has granted Loma Linda University a limited, non-exclusive right to make this publication available to the public. The author retains all other copyrights.

Collection

Loma Linda University Electronic Theses and Dissertations

Collection Website

http://scholarsrepository.llu.edu/etd/

Repository

Loma Linda University. Del E. Webb Memorial Library. University Archives

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