Work-related values and satisfactions. A cross-occupational analysis of professionals vs. non-professionals in hospital dietetic services.

Job satisfaction and work values of hospital dietitians were studied and compared with those of non-professional hospital foodservice personnel. The instrument was distributed to dietitians in nine Midwestern states. Dietitians had higher job satisfaction than foodservice employees on four components: The work itself, supervision, earnings, and compatibility with co-workers. Satisfaction increased with years in the profession, with directors of dietetics being more satisfied than staff dietitians. On the work value measures, dietitians scored higher on drive, ambition, and self-concept, whereas non-professional employees tended to attribute success to luck and "knowing the right people."