Chen Han, Eyoun Khalid
The Lester E. Kabacoff School of Hotel, Restaurant and Tourism Administration, University of New Orleans, Kirschman Hall 462C, 2000 Lakeshore Drive, New Orleans, LA 70148, USA.
Department of Business Administration/Hospitality Management Program, Faculty of Economics and Administrative Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan.
Int J Hosp Manag. 2021 Apr;94:102850. doi: 10.1016/j.ijhm.2020.102850. Epub 2020 Dec 30.
The coronavirus disease (COVID-19) outbreak has impacted the restaurant industry tremendously. Building on the Conservation of Resources Theory, the current study investigates the relationships among U.S. restaurant frontline employees' fear of COVID-19, job insecurity, and emotional exhaustion. The study also examines the moderating role of employee mindfulness and perceived organizational support. SPSS PROCESS macro was used for hypotheses testing. Results suggested that restaurant frontline employees' fear of COVID-19 was positively associated with both job insecurity and emotional exhaustion. Fear of COVID-19 had an indirect effect on restaurant frontline employees' emotional exhaustion via job insecurity. Employee mindfulness buffered the positive relationship between fear of COVID-19 and job insecurity. Perceived organizational support was found to intensify the positive relationship between job insecurity and frontline employees' emotional exhaustion. The research provided useful human resource management practices for U.S. restaurant businesses amid crises such as COVID-19.
冠状病毒病（COVID-19）疫情对餐饮行业产生了巨大影响。基于资源保存理论，本研究调查了美国餐饮行业一线员工对COVID-19的恐惧、工作不安全感和情绪耗竭之间的关系。该研究还考察了员工正念和感知到的组织支持的调节作用。使用SPSS PROCESS宏进行假设检验。结果表明，餐饮行业一线员工对COVID-19的恐惧与工作不安全感和情绪耗竭均呈正相关。对COVID-19的恐惧通过工作不安全感对餐饮行业一线员工的情绪耗竭产生间接影响。员工正念缓冲了对COVID-19的恐惧与工作不安全感之间的正向关系。研究发现，感知到的组织支持强化了工作不安全感与一线员工情绪耗竭之间的正向关系。该研究为COVID-19等危机期间的美国餐饮企业提供了有用的人力资源管理实践。
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