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A crisis caused by COVID-19 pandemic affected the whole world leaving long-lasting effects on almost every aspect of human lives. The aim of this study was to test how different effects of COVID-19, expressed through job insecurity, employees' health complaints occurred during isolation, risk-taking behavior at workplace and changes in the organization, may impact work-related attitudes (job motivation and job satisfaction) and turnover intentions of the employees in hospitality industry. Based on the data collected from 624 hospitality workers from Serbia, the results indicated that job insecurity and changes in the organization were predictors of all outcomes, in a negative direction, while risk-taking behavior acted as a predictor of job satisfaction only, also in a negative direction. The significance of demographic characteristics, as control variables, showed that age and marital status had significant impact on job motivation and turnover intentions. The theoretical and practical implications were discussed.
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Introduction: Education about food safety is important for public health, and the best place to provide it is a university environment. The aim of the research was to assess food safety knowledge and self-reported food handling practices among students in Serbia. Methods: The research was performed from October to December 2020, using an electronic survey among students at the University of Belgrade, University of Nis, and University of Novi Sad. Results: The average students' age was 21 (SD=1.7), and genderwise the proportion was 54% women and 46% men. The average score for self-reported food handling practices was 45.7% (SD=15.7), and for food safety knowledge 57.9% (SD=15.7). The results showed that students whose field of study is health-related (e.g. nutrition, chemistry, biology, medicine and pharmacy) had the highest score for self-reported food handling practices (48.8%) and for food safety knowledge (57.7%). As for age, the senior students showed the highest score for food safety (57.2%), followed by third-year students (53.8%), second-year (51.9%), and first-year students (49.9%). Conclusions: The first-year students and those whose field of the study was not health-related showed the lowest score in the answers to the questions about food handling practices and food safety knowledge. However, the longer students study, the more knowledge they have, which is not the case for those whose studies are non-health-related.
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The aim of the study was to investigate whether different elements of the work environment (manifested by job demands, job control, and social support) and personal resources were linked to employees' well-being at work. Based on data gathered from 574 employees in the hospitality industry in Serbia, it was also tested if personal resources, expressed through self-efficacy, hope, optimism, and resilience, could moderate the relationship between work environment and employees' well-being at work. Correlation analyses showed that high job demands had negative effects on employees' well-being, causing negative emotional reactions to their job, while job control and social support developed positive relationships with positive employees' well-being. The moderating effect analysis found that personal resources can fully moderate the relationship between job demands and well-being at work, and job control and well-being at work. On the other side, personal resources were not a significant moderator in the relationship between social support and well-being at work, indicating that even when employees have adequate personal resources, they are not enough to decrease the negative effects of lack of social support on employees' well-being at work. This shows how important the support of supervisors and colleagues is for employees in hospitality.