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Would a 4-day work week help solve Canada’s hospitality labour shortage?

Culinary and hospitality students have strong preference for the four-day work week in U of Guelph study


Guelph, Ont. – Mark Holmes and Bruce McAdams of the University of Guelph’s School of Hospitality and Tourism Management recently had an article published in the Journal of Foodservice Business Research. The article – “Is the food-service industry perceived as being palatable by those looking to enter it?” – examines how young people feel about the work-life balance of the industry.

Their research specifically points to a preference among future food-service professionals for a shorter, four-day workweek. This research is critical in understanding how the industry can attract younger professionals as it faces a labour shortage.

Among the interesting findings: “After being presented with three different hypothetical schedules (‘regular work schedule,’ ‘four-day workweek,’ and a ‘compressed work schedule’), there was a strong preference for the “four-day work week” as the preferred schedule, as it was ranked 1st overall while also being ranked 1st by more than half (54%) or second by more than a third (36.6%) of the respondents.”

The researchers, who both have wide experience in food service, took part in a Q-and-A by the university. READ MORE

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