Work-Life Balance, Experience and Organizational Commitment among Restaurant Employees in Central Luzon Region: Basis for Proposed Framework

The restaurant industry in Central Luzon is rapidly growing. Employees in the food industry must be empowered and emotionally comfortable due to the frequent changes, from which it assesses employees’ job acuities and experiences, which may lead to organizational loyalty. As a result, complete employee job evaluations are necessary for DOT-recognized restaurants. The primary goal of this study was to evaluate the Work-Life Balance, Work Experience, and Organizational Commitment of restaurant employees in Central Luzon. The researcher employed the descriptive method of research that affords a precise representation of characteristics of an individual, situation, or group. The sample for the study included the employees of DOT accredited restaurants in Central Luzon. In analyzing the data gathered, a survey questionnaire was distributed and retrieved. The needed data were tallied, encoded, and interpreted. Using different statistical tools. The majority of the restaurant employees on Central Luzon were classified as employee and staff, age bracket ranges 28-23, Single, Female and at least 5-9 years in service. It was found out that the restaurant employees are emotionally secure, committed, and have a high organizational commitment that comes from secured employees with attributes to healthy WLB. It was revealed that there. is higher turnover leading to lower WLF, higher job security leading to higher WLB. The higher organizational commitment the higher the WLB; A Prosed framework. It was recommended for the Employers to provide a more conducive environment and HR may address employee concerns.

Keywords – organizational commitment, work experience, work-life balance