Demographic changes are significantly impacting labor availability within the hospitality industry. Older persons are being considered as a labor resource in spite of myths associated with older workers. Although older persons can enhance the work force, their participation is not without a price. Considerable modification of the work environment, employment practices and policies, and retirement policies will be required. The implementation of innovative part-time schedules, creation of a work environment free from age bias, and development of comprehensive benefit packages for part-time employees are key factors for effective employment of older persons.
1986“Foodservice and the Labor Shortage.”NRA Current Issues Report, Washington, D.C.: National Restaurant Association.
12.
1984“Foodservice and the Older Worker.”NRA Current Issues Report, Washington, D.C.: National Restaurant Association.
13.
FormanBernard S.1984“Reconsidering Retirement.”The Futurist, June, p. 289–316.
14.
1987Interview (telephone) with Pat Brophy, McDonald's Corporation, Chicago, Ill.
15.
1987Interviews (personal) with Tom Ginetti, Kentucky Fried Chicken Corp., interviewed 1987 and 1988, Orlando, Fla.
16.
1987Interviews (personal and telephone) with Jeanette Martin, Maryland State Office on Aging, Baltimore, Md.
17.
1988Interviews (personal) with Michael Turner, Restaurant Administration Services, (Wendy's Franchisee), Orlando, Fla.
18.
1986“Jobs for Seniors.” New York Times, Sun. Sept. 28.
19.
KeifferJarold1984“New Roles for Older Workers.”Aging #343, February/March, pp. 11–16,47.
20.
KourlMary K.1984“From Retirement to Re-Engagement.”The Futurist, June, p. 35–42.
21.
LyonsMorgan1982“Employing the Older Worker: Opportunities and Challenges.”Generations: Quarterly Journal of the American Society on Aging..
22.
MorrisRobertBassScott1986“The Elderly as Surplus People: Is There a Role for Higher Education?”The Gerontologist, Vol 26. pp. 12–18.
23.
MorrisonMalcolm H.1983“The Aging of the U.S. Population: Human Resource Implications.”Monthly Labor Review, May, p. 13–19.
24.
MorrisonMalcolm H.1986“Older Workers: Myth and Reality.”Washington, D.C.: U.S. Department of Health and Human Services.
25.
ReidRobert D.1985“Older Workers: Are They a Viable Labor Force for the Foodservice Industry?”Hospitality Education and Research Journal, p. 1–9.
26.
RhodesSusan R.1983“Age-Related Differences in Work Attitudes and Behavior: A Review and Conceptual Analysis.”Psychological Bulletin, Vol 93, no. 3, p. 328–367.
27.
RiggsSylvia1986“Labor Losses: Will the Well Run Dry?”Restaurants and Institutions, May 14, p. 257–268.
28.
RobinsonPauline K.1982“Research Update: The Older Worker.”Generations: Quarterly Journal of the American Society of Aging, Summer, p. 52–53,71.
29.
RootLawrence S.1984“Corporate Programs for Older Workers.”Aging #343, February/March, p. 12–16.
30.
1984“The Costs of Employing Older Workers.” Special Committee on Aging: United States Senate, Washington D.C.: United States Government Printing Office, September, p. 4–7.
31.
WaldmanDavid A.AvoliaBruce J.1986“A Meta-Analysis of Age Differences in Job Performance.”Journal of Psychology, vol. 71, p. 33–38.
32.
1986“Workers 45+: Today and Tomorrow.”Washington, D.C.: American Association of Retired Persons.
33.
1986“Workers Over 50: Old Myths, New Realities.”Washington, D.C.American Association of Retired Persons.
34.
WornePhyllis D.1984“Silver Threads in the Job Market.” Aging #343, February/March, p. 8–10.
