Prepared for what lies ahead in tourism
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F.acT: How did this study come about?
Dr. Roland Schegg: Our university was contacted by GastroValais, the regional catering industry association, in spring 2022. The industry associations are concerned about the staff shortage situation and the decline in apprenticeship numbers compared to 20-30 years ago and are considering possible solutions in various committees.
The associations would like to get a clearer picture of how young people perceive the professions in the hotel and catering industry. The basic question is therefore "What can be done in the hotel and catering industry to get young people interested in this sector again?".
Q.acT: Who was interviewed about what?
Dr. Roland Schegg: The central element of our study was to conduct a survey among a population of young adults pursuing tertiary education in the canton of Valais. In May 2022, an online questionnaire was sent to HES-SO Valais-Wallis students (across all degree programs) to determine their perception of professions in the hotel and restaurant industry. The aim was to determine young people's interest in these professions and to identify their perceived strengths and weaknesses. A total of 326 people took part in the survey.
F.acT: What do the study results show?
Dr. Roland Schegg: Our study shows that work-life balance, a pleasant working environment and recognition of the work performed are the three most important expectations respondents have of working life in general. The following points are also important:
- being able to identify with the company's values
- being independent
- To enjoy job security
- earning a good salary (although this is not the most important criterion)
- to have the opportunity to develop professionally and have access to further training opportunities
Students therefore want a good work-life balance, i.e. they do not want to work an excessive number of hours per week or devote every day of the week to their work.
The survey revealed that the main perceived disadvantages of the hospitality industry by students are the stressful working environment, the high amount of overtime and the low wages. The other salient elements are the lack of appreciation of these professions in our society and the staggered and sometimes stressful working hours.
F.acT: What measures do you derive from these for the hotel and catering industry?
Dr. Roland Schegg: Apart from the (expected) improvement in salary conditions, the students highlight a number of improvement measures that do not necessarily have a major financial impact on companies:
- Having more planned weekends. Involving employees in duty planning, in particular by introducing a "self-scheduler"
- Have more control over overtime
- Introduce a four-day working week to avoid interruptions and discontinuous working hours
Companies in the sector need to rethink the way they organize work and improve working conditions in general in order to remain competitive compared to other sectors. Any measures that lead to a better work-life balance will therefore meet the main desire of generations Y and Z.