Hospitality management student work aspect preferences and reinforcers in the quick service restaurant industry

The purpose of this study was to identify the relationship between hospitality management students' willingness to accept a position in the quick service restaurant industry with student and academic program characteristics. A second purpose was to identify differences in work aspect preferences of hospitality management students with work aspect reinforcers in the quick service restaurant manager position.;Students in baccalaureate hospitality management programs in the Central Region of the United States comprised one population for the study, a second population was multi-unit and unit managers of quick service restaurants operating in the Central Region. Random samples were drawn and 314 students in 12 hospitality programs and 63 multi-unit and unit managers supplied data.;Work aspect preferences and reinforcers were measured with the Work Aspect Preference Scale (WAPS). Multiple standard regression was utilized to identify relationships between student/program characteristics and student willingness to accept a position in quick service management. Multiple analysis of variance and post hoc tests were utilized to determine differences in work aspects among students willing to work in quick service, students not willing to work in quick service, and quick service managers.;Findings included: (1) There was a significant relationship between the selected variables and student willingness to accept a managerial position in quick service. Significant variables were student managerial experience in quick service, non-managerial experience in quick serve, and academic level in the program. (2) There was a significant difference between student work aspect preferences and work aspect reinforcers in the quick service manager position. Significant differences were found for Independence, Co-Workers, Money, Life Style, Prestige, Management, Detachment, and Physical Activity.