Author(s): Atınç OLCAY, Müjdat ERTÃRK, Cihan GEYLAN
Social loafing is defined as the phenomenon of a person exerting less effort during working in a group. Research on social loafing began with rope pulling experiments by Ringelmann in 1880s, who found that members of a group tended to exert less effort in pulling a rope than did individuals alone. Deindividuation, abundant number of people in the group, the idea of not being recognized about his self-struggle, and the idea of loafing of other group members are among the consequences of social loafing. This study examined the level of perceived social loafing of employees, who work as desk-clerks, housekeepers, and service attendants in four- and five-star hotels in Gaziantep and the effects of control variables on the level of perceived social loafing. Data collected from 263 participants via questionnaires were analyzed by utilizing SPSS 21.0. Normality test showed that the data were normally distributed. Independent-Samples t-test and One Way ANOVA were conducted to analyze the relationships between control variables and the level of perceived social loafing of employees. The findings showed that the level of perceived social loafing of employees was medium level and there were significance differences between the level of perceived social loafing and age, education, and income level of participating employees.
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