Abstract:
The motivation of employees, whether professional, skilled or unskilled, is a major issue in all Hospitality organizations. Employee motivation is a big challenge facing businesses today. The fundamental question to address is what exactly to do, to motivate employees to do their job the way it is supposed to be done and enjoy it too. The objective of this study was to find out the effects motivation has on the performance of employees in the hotel industry. The quantitative research design was used for the study. The main data for the study was primary data which was gathered in the selected hotels under study using structured questionnaires. A convenient sampling method was used to select 144 respondents comprising of 24 management staff (employers) and 120 employees of the eight hotels used in the study. The study results indicated that motivating staff of an organisation should not be centered on only management decision. The study revealed empathy, recognition, promotion and gifts as a promotional technique used by the hotel industry. It was interesting to note that motivation can influence employees’ performance or output and this was affirmed by both employers and employees with 100% responding confidently to it in the questionnaire. It is recommended to management that, salaries/wages, gifts and bonuses in the industry should be improved upon as employees believe this is one of the factors which affect their performance most. The attitude of employees to motivational strategies proved employees responded positively to factors of motivation to increase output and the relationship between employers and employees motivational impact with output revealed productivity increases when workers in the hotels are motivated. In conclusion, the study affirms that productivity surely increases if workers in the hotels are motivated by management.
Description:
A Dissertation in the Department of HOSPITALITY AND TOURISM EDUCATION, Faculty of VOCATIONAL/TECHNICAL EDUCATION, submitted to the School of Graduate Studies, University of Education, Winneba, in partial fulfilment of the requirements for award of the Master of Technology (Hospitality and Tourism) degree