Akademik Veri Yönetim Sistemi
Journal of gastronomy, hospitality and travel (Online), cilt.8, sa.3, ss.1140-1151, 2025 (TRDizin)
The aim of this study is to evaluate work-life balance and performance of employees of food and beverage businesses in Kütahya. This research is a qualitative research and semi-structured interview technique was used in line with the purpose of the research. Accordingly, the findings were analyzed and interpreted through descriptive analysis. Accordingly, it has been observed that the most basic problem in establishing work-life balance is due to long and tiring working hours. Food and beverage businesses are an area where the relational communication model is more active than other service areas. For this reason, food and beverage businesses, which have a service-intensive and fast-paced working environment, need active employees very much. On the other hand, it has been determined that the intense efforts of employees to create work-life balance cause a decrease in performance. In this context, suggestions are presented to identify and prevent the problems faced by employees in food and beverage businesses who have difficulty in establishing a work-life balance. In a relational work environment such as a food and beverage business, it is thought that the study will benefit the sector in the direction of economic development, depending on the literature and the increase in the power of providing employment and the increase in employee performance, since the negative situations caused by conflict and lack of internal motivation are heard firsthand and the deficiencies are expressed by the employees themselves.