Food for Thought: The Effect on Employee Relations on Employee Performance with Special Reference to Food and Beverage Operations in Hotel Industry

Hospitality industry has become turbulent and dynamic exposing to externalities whereas human resources in hospitality organizations have emerged as a significant area to achieve corporate goals and objectives. Food and beverage operations contribute the highest productivity in this sector by directly interacting with guests making satisfied employees as an integral component to deliver the expected customer value. Hence, this study examines the effect of employee relations on employee performance in food and beverage operations. Five-star hotels in Colombo district being the research site for the study, and from them a sample of 150 employees from six hotels in the food and beverage operations were chosen using convenience sampling technique. Adopting mixed method approach, the primary data was collected through self-administered questionnaire and in-depth interviews. Primary data was analysed using descriptive analysis, Pearson’s correlation and regression analysis through SPSS software. Qualitative data was analysed using the content analysis. The results revealed that employee relations have a significant positive relationship with employee performance. Further, it showed that, the strategies such as training and development programmes, leadership programmes, reward and recognition schemes are predominantly practiced by employers to improve relationship with employees for better performance. Based on the findings, the study recommends that immediate supervisors have to be more concerned about employees’ motivational factors. Furthermore, the management should ensure transparent and open communication channels, and mutual respect among employees that ultimately creates a positive work environment.