Purpose - The purpose of the thesis is to examine, how the interaction between organization culture and management practices can be of importance to the psychosocial work environment in the restaurant industry. Further, the thesis examines how the findings can contribute to the work on improving and preventing initiatives for the particular case as well as selected stakeholders with regard to the psychosocial work environment. Five suggestions on initiatives have been provided. Design, methodology and approach - From a social constructivist- and hermeneutic perspective, the thesis examines the manager’s and the employees’ perceptions of organization culture and management practices as well as how these phenomena interacts and how this interaction can be of importance to the psychosocial work environment in the selected case. The research is based on qualitative methodology and it is conducted as a single case study limited to the kitchen department in Restaurant Bühlmann. Participative observation has been conducted and two qualitative interviews have been performed with the kitchen manager and an employee, and the analysis has been based on relevant theoretical perspectives within organization culture and management. Further, selected stakeholders’ perceptions from two qualitative interviews are included to nuance the case findings and with the purpose of elaborating suggestions to improving and preventing initiatives with regard to the psychosocial work environment. Findings - The thesis presents how the kitchen manager’s management practices are highly influential to the organization culture in the interaction between these phenomena. Based on the manager’s and employee’s perceptions of the management practices, the analysis concludes that the management practices are founded in several assumptions that influence the organization culture in a way that creates adverse conditions to the psychosocial work environment due to mistrust, need of control and lack of leadership skills. Practical implications - The thesis suggests that an increased focus on leadership training for managers, work environment training for apprentices, stakeholder cooperation and revised work environment monitoring methods could serve as preventing initiatives with regard to the stakeholders. Further, the thesis suggests that revised recruiting methods and consultancy can serve as preventing and improving initiatives respectively in the case. Originality - The thesis contributes to the scientific field of psychosocial work environment in the perspective of the restaurant industry. Further, the thesis offers a different perspective compared to traditional research by examining the psychosocial work environment through the perspectives of organization culture and management practices.
|Educations||MSc in Psychology, (Graduate Programme) Final Thesis|
|Number of pages||83|
|Supervisors||Niels Lund Poulsen|