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Hotel employees' concerns and needs: How they are perceived by management and the hotel and restaurant union.


Scope and method of study. Descriptive cross-sectional survey questionnaires were designed, pilot tested and formulated for interviewing hospitality workers and managers from different culture, levels of education, and work related experiences. The collected research data and subsequent analysis focused on the priorities, i.e. concerns and needs of hospitality employees and their view of management. The sample population consisted of active members of the Culinary Workers Union Local 226 of Las Vegas, Nevada, a chapter of the UNITE-HERE International Union, and 32 human resource directors at major hotel properties within Las Vegas, Nevada.