TO SEEK ONE’S FORTUNE: LABOUR MIGRANTS FROM THE WESTERN BALKANS IN NORWEGIAN HOSPITALITY INDUSTRY
Keywords:
Labour migration, restaurant, catering, South-eastern Europe, Western Balkans
Abstract
The hospitality industry is known for the large fluctuation of labour. The subject of this study is hospitality workers from the countries of the Western Balkans. The task was to investigate the reasons for their coming to the northern regions, as well as the experience and knowledge gained while working in their restaurant facilities. The aim of the paper was to obtain information on the reasons for the selection of these sites, differences in work and experiences, as well as future plans. The results showed that there is considerable satisfaction with the work in the Scandinavian countries. The key item in easy adjustment and destination selection is played by living standards i.e. income, which is the focus of the interest of migrant workers from the Western Balkan countries.
References
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38. Thulemark, M., Ludmark, M., Heldt-Cassel, S. (2014): Tourism Employment and Creative In-migrants. Scandinavian Journal of Hospitality and Tourism, 14(4), 403-421.
39. Tuulentie, S., Heimtun, B. (2014): New Rural Residents or Working Tourists? Place Attachment of Mobile Tourism Workers in Finnish Lapland and Northern Norway. Scandinavian Journal of Hospitality and Tourism, 14(4), 367-384.
40. Underthun, A., Jordhus-Lier, D.C. (2017): Liminality at work in Norwegian hotels. Tourism Geographies, 20(1), 11-28.
41. Wellton, L., Jonsson, I.M., Svingstedt, A. (2017): “Just trained to be a chef, not a leader”: A study of head chef practices. International Journal of Hospitality and Tourism Administration, Published online: 15 Nov 2017, In Press.
42. Wildes, V., Parks, S. C. (2005): Internal service quality: Marketing models can help to reduce employee turnover. International Journal of Hospitality and Tourism Administration, 6(2), 1–27.
43. Wildes, V., Parks, S.C. (2005): Internal service quality: Marketing models can help to reduce employee turnover. International Journal of Hospitality and Tourism Administration, 6(2), 1–27.
44. Wildes, V.J. (2008): Should I stay or should I go? Motivation to work in foodservice. Journal of Foodservice Business Research, 11(3), 286–294.
45. Zampoukos, K., Ioannides, D. (2011): The tourism labour conundrum: agenda for new research in the geography of hospitality workers. Hospitality and Society, 1(1), 25–45.
46. Zopiatis, A., Theodosiou, P., Constanti, P. (2014): Quality and satisfaction with culinary education: Evidence from Cyprus. Journal of Hospitality and Tourism Education, 26(2), 87–98.
2. Allen, H., Mac Con Iomaire, M. (2017): Secrets of a Head Chef: Exploring Factors Influencing Success in Irish Kitchens. Journal of Culinary Science and Technology, 15(3), 187-222.
3. Alverén, E., Andersson, T., Eriksson , K., Sandoff, M., Wikhamn, W. (2012): Seasonal employees' intention to return and do more than expected. The Service Industries Journal, 32(12), 1957-1972.
4. Bosworth, G., Farrell, H. (2011): Tourism entrepreneurs in Northumberland. Annals of Tourism Research, 38(4), 1474–1494.
5. Brotherton, B. (2015): Researching Hospitality and Tourism. SAGE.
6. Bubalo-Živković, M., Đerčan, B., Stojisavljević, R. (2017): Geography of Serbia. University in Novi Sad, Faculty of Sciences, Department of Geography, Tourism and Hotel Management.
7. Bufquin, D., DiPietro, R., Orlowski, M., Partlow, C. (2016): The influence of restaurant co-workers’ perceived warmth and competence on employees’ turnover intentions: The mediating role of job attitudes. International Journal of Hospitality Management, 60, 13–22.
8. Bufquin, D., DiPietro, R., Orlowski, M., Partlow, C. (2017): The influence of restaurant co-workers' perceived warmth and competence on employees' turnover intentions: the mediating role of job attitudes. International Journal of Hospitality Management, 60, 13–2.
9. Carson, D.A., Carson, D.B. (2017): International lifestyle immigrants and their contributions to rural tourism innovation: Experiences from Sweden's far north. Journal of Rural Studies, Published online: 12 August 2017, In Press.
10. Carson, D.A., Carson, D.B., Eimermann, M. (2017): International winter tourism entrepreneurs in northern Sweden: understanding migration, lifestyle, and business motivations. Scandinavian Journal of Hospitality and Tourism, Published online: 09 Jun 2017, In Press.
11. Chan, J., Wang, W. (2015): Foreign labours in Arctic destinations: seasonal workers' motivations and job skills. Current Issues in Tourism, 18(4), 350-360.
12. Choi, J.-G., Woods, R., Murrmann, S. (2000): International labour markets and the migration of labour forces as an alternative solution for labour shortages in the hospitality industry. International Journal of Contemporary Hospitality Management, 12(1), 61-67.
13. Commissariat for Refugees and Migration, Migration Profile for 2016. The government of Republic of Serbia (http://www.kirs.gov.rs/docs/migracije/migracioni%20profil%202015.pdf) (in Serbian)
14. Devine, F., Baum, T., Hearns, N., Devine, A. (2007): Cultural diversity in hospitality work: the Northern Ireland experience. The International Journal of Human Resource Management, 18(2), 333-349.
15. Fine, A. (1990): Organizational Time: Temporal Demands and the Experience of Work in Restaurant Kitchens. Social Forces, 69(1), 95–114.
16. Fraser, S., Lyon, P. (2017): Chef Perceptions of Modernist Equipment and Techniques in the Kitchen. Journal of culinary science and technology, 16(1), 88-105.
17. Hansen, K.V., Jensen, O., Gustaffson, I.B. (2005): The meal experiences of a la carte restaurant customers. Scandinavian Journal of Hospitality and Tourism, 5(2), 135–151.
18. Heimtun, B. (2012): Life in the bubble: The leisure experiences of female Swedish seasonal hospitality workers in Nordkapp, Norway. Hospitality and Society, 2(2), 159-178.
19. Iversen, I., Jacobsen, J.S. (2015): Migrant Tourism Entrepreneurs in Rural Norway. Scandinavian Journal of Hospitality and Tourism, 16(4), 1-16.
20. Janta, H., Ladkin, A., Brown, L., Lugosi, P. (2011): Employment experiences of Polish migrant workers in the UK hospitality sector. Tourism Management, 32(5), 1006-1019.
21. Jupe, M. (2012): Migrant workers: Challenges and opportunities in addressing tourism labour shortages. Tourism Management, 33(3), 662-671.
22. King, H.J., Gatling, A., Kim, J. (2015): The Impact of Supervisory Support on Organizational Commitment, Career Satisfaction, and Turnover Intention for Hospitality Frontline Employees. Journal of Human Resources in Hospitality and Tourism, 14(1), 68-89.
23. Lundberg, C., Gudmundso, A., Andersson, T. (2009): Herzberg's Two-Factor Theory of work motivation tested empirically on seasonal workers in hospitality and tourism. Tourism Management, 30(6), 890-899.
24. Lundmark, L. (2006): Mobility, migration and seasonal tourism employment: Evidence from Swedish mountain municipalities. Scandinavian Journal of Hospitality and Tourism, 6, 197–213.
25. Mac Con Iomaire, M. (2016): Food on the Edge: The future of food is a sustainable future, Research in Hospitality Management, 6(1), 107-111.
26. Magnusson Sporre, C., Johnson, I. M., Ekström, M. P. (2015): The complexity of making a conscious meal: A concept for development and education. Journal of Culinary Science and Technology, 13(3), 263–285.
27. McCabe, R., Nowak, M., Mullen, S. (2005): Nursing Careers: What Motivated Nurses to Choose their Profession?. Australian Bulletin of Labour, 31(4), 384–406.
28. Möller, C., Ericsson, B., Overvåg, L. (2014): Seasonal Workers in Swedish and Norwegian Ski Resorts – Potential In-migrants? Scandinavian Journal of Hospitality and Tourism, 14(4), 385-402.
29. Neobilten, Average earnings per employee in the Republic of Serbia (2017) (http://www.neobilten.com/prosecne-zarade-po-zaposlenom-u-republici-srbiji/ ) (in Serbian)
30. Neuman, N. (2017): An imagined culinary community: stories of morality and masculinity in “Sweden – the new culinary nation”. Scandinavian Journal of Hospitality and Tourism, Published online: 09 Jun 2017, In Press.
31. Neuman, N., Gottzén, L., Fjellström, C. (2016): Masculinity and the sociality of cooking in men’s everyday lives. The Sociological Review, 65(4), 816-831.
32. Paniagua, A. (2002): Urban–rural migration, tourism entrepreneurs and rural restructuring in Spain. Tourism Geographies, 4(4), 349–371.
33. Rye, J. F., Andrzejewska, J. (2010): The structural disempowerment of Eastern European migrant farm workers in Norwegian agriculture. Journal of Rural Studies, 26, 41-51.
34. Skalpe, O. (2003): Hotels and restaurants – Are the risks rewarded? Evidence from Norway. Tourism Management, 24(6), 623–634.
35. StatBank source table 07284 (https://www.ssb.no/en/innvregsys/ )
36. Susskind, A., Kacmar, M., Borchgrevink, C. (2007): How organizational standards and coworker support improve restaurant service. Cornell Hotel and Restaurant Administration Quarterly, 48(4), 370–379.
37. The International Labour Organization (ILO) (http://www.ilo.org/global/topics/labour-migration/lang--en/index.htm)
38. Thulemark, M., Ludmark, M., Heldt-Cassel, S. (2014): Tourism Employment and Creative In-migrants. Scandinavian Journal of Hospitality and Tourism, 14(4), 403-421.
39. Tuulentie, S., Heimtun, B. (2014): New Rural Residents or Working Tourists? Place Attachment of Mobile Tourism Workers in Finnish Lapland and Northern Norway. Scandinavian Journal of Hospitality and Tourism, 14(4), 367-384.
40. Underthun, A., Jordhus-Lier, D.C. (2017): Liminality at work in Norwegian hotels. Tourism Geographies, 20(1), 11-28.
41. Wellton, L., Jonsson, I.M., Svingstedt, A. (2017): “Just trained to be a chef, not a leader”: A study of head chef practices. International Journal of Hospitality and Tourism Administration, Published online: 15 Nov 2017, In Press.
42. Wildes, V., Parks, S. C. (2005): Internal service quality: Marketing models can help to reduce employee turnover. International Journal of Hospitality and Tourism Administration, 6(2), 1–27.
43. Wildes, V., Parks, S.C. (2005): Internal service quality: Marketing models can help to reduce employee turnover. International Journal of Hospitality and Tourism Administration, 6(2), 1–27.
44. Wildes, V.J. (2008): Should I stay or should I go? Motivation to work in foodservice. Journal of Foodservice Business Research, 11(3), 286–294.
45. Zampoukos, K., Ioannides, D. (2011): The tourism labour conundrum: agenda for new research in the geography of hospitality workers. Hospitality and Society, 1(1), 25–45.
46. Zopiatis, A., Theodosiou, P., Constanti, P. (2014): Quality and satisfaction with culinary education: Evidence from Cyprus. Journal of Hospitality and Tourism Education, 26(2), 87–98.