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PART-1 Group Poster

Introduction

Identifying those factors that are driving these precarious working conditions at on-campus
restaurants of UK universities is not a easy task. This needs a good understanding of
managerial sentiments of managers or HRs of those restaurants (Taslacı et al. 2017).

Discussion

However, a most potential factor that is driving this hazardous working situation in those
sectors is signing of temporary contract (Jones, 2017). Students from universities that accept
spend summer vacation with a “zerohour” or perhaps even short contract (Industriall-
union.org, 2020). Assume this pupil does not rely on this employment to fulfil its
fundamental needs. With sufficient student funds or even a rich family's compassion, this
student takes job as just a method to create more funds, meet different individuals and build
his professional experience.

Conclusion

Restaurant managers are noticed to take advantage of this thought of students

(Researchgate.net, 2021). This prevails for all students those who actually need that money
for their family.

PART- 2 Individual evaluation of assigned task in poster

Introduction

Many students are doing there under graduation or post graduation from several universities
in UK. Among all students of UK population 65% of them are doing part time job according
to their needs while studying (Roberts, 2017). These students are allowed mostly 20 hours a
week for investing their time for any job. There are various opportunities to earn money
while doing part-time job in several sectors. However, students mostly prefer on-campus jobs
such as cafeteria, restaurants and many more. This preference is most efficient as it saves
more time during travelling to reach out their workplace from their classroom.

Factors of working in on-campus restaurants

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Students work there, as waiter, cashier or it may be a cook, if they have knowledge about
cooking. These restaurants provide flexible hours to work and are ready to work within
class schedule most all of time (Jones, 2017). However, this is not a overall scenario of
working environment in those restaurants, it have more negative impact of students life and
their working experience. Late payment, poor management, drastic clientele, over working
without incentives or extra pay is most potential challenges that they have to face. Working in
a on-campus restaurant of UK universities is not a simple task to complete as it has shown
their negative nature of work experience to students.

Strategy of restaurants

Restaurant managers are mostly dependent on these student workers as they are the only
consumer of their business. Gatherings of classmates in restaurants due to a they’re most of
friends works their help to earn a good revenue for restaurants in university campus. Students
join this job by signing in a short term contract. The difficulty is that majority of university
students do not really want to give up their vacations to engage in work in these professions.
However, there are some students those who retain for work while vacation as they need that
money according to their priorities. These take it to precarious working environment within
that university restaurant.

Forms such casual, part-time or temporary employment or occupations which do not give a
liveable salary or status of an employee might include precarious employment. However,
unstable employment arrangements produce further kinds of reliance beyond the realm of
employment. Indeed, they have witnessed unpredictability of insecure job incomes that may
render employees dependent upon the generosity of property owners, payroll loans, families
or welfare state administration. College students now face exceptionally tough times during
and after their education as a result of 2008 financial crisis and future budgetary problems
confronting nations throughout EU (Kalleberg, 2018).

Use of short employment agreements for young adults has increased in several countries
before the crisis started at the end of 2008 and indicates firms' desire to adjust their personnel
better as the dynamics of their markets have changed. In addition, provisional contracts may
offer a lower salary and not necessarily give equal benefits, that are sometimes time-
consuming as well as directly related to working situation. As a contrary, pupils are unable to
plan their career and lack safety of some social protection measures (Courtois, 2019).

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Challenges faced by restaurants

Restaurants had to answer need from consumers not just for increased food and beverage
quality, as well as for a greater quality of overall "restaurant experience." Nutritious food
alternatives, non-alcoholic beverage and ecologically responsible and efficient cuisine are
becoming alternatives that are more popular for some customers. The competitiveness and
problems facing industry have been heightened by three main price increases: higher property
cost, higher cost of food plus growing labour prices (Maury, 2017). Finally, firms were
hesitant to pass on this increased cost to customers, and as a result, many industry employees
have had to work longer hours for less pay than they had previously.

Another significant problem in field is skill shortages, which are connected to growing
demand for personnel in the industry. However, to meet all these demands of customer and to
achieve sustainability restaurant managers are concentrating more on university students with
signing them in temporary contracts (Pascucci, 2019). Temporary agreements often pay less
and may not necessarily give same benefits that typically accrue over time as well as directly
related to work relationship's position. Therefore, students are unable to prepare for their
career and are denied access to some types of social support.

Student employees on short term agreements in triangular partnerships, those recruited

through organizations or subcontractors, and individuals who are classified as self-employed
but are wholly reliant on or incorporated into  business about which they execute work fall
into category as "contract employee” (Maury, 2020)

Conclusion

After evaluating all factors that are driving precarious work for student of universities in UK
it is noticed unethical employment practice of restaurant managers have a potential impact.
Demands for good quality food, high production rate also drives needs of restaurants to
employ more workforce (McDowell, 2009). However, students of universities are more
interested to assign themselves on that particular on-campus restaurant jobs to make more
money. It has also been noticed that students who actually in need for proper money with
investing more time to work they are not getting fare price for their work. Increase in
unemployment rate among students also helps these restaurant managers to corporate them
according to their job needs, however, when it comes to payment they did not turn up to
satisfy their student employees.

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This report of evaluation has been solely discussed about all these aspects of driving forces or
precarious working in UK on-campus restaurants (Taslacı et al. 2017). Therefore, it needs to
pay more attention to welfare of all students those who are working on those restaurants so
that they can continue their work as well as education. In order to comprehend what they feel
regarding them and handle to integrate them within their professional paths, this should,
lastly, promote qualitative methods of workers involved through flexible agreements.

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References

Journals

Jones, E., 2017. Problematising and reimagining the notion of ‘international student

experience’. Studies in Higher Education, 42(5), pp.933-943.

Jones, E., 2017. Problematising and reimagining the notion of ‘international student

experience’. Studies in Higher Education, 42(5), pp.933-943.

Kalleberg, A.L. and Vallas, S.P., 2018. Probing precarious work: Theory, research, and

politics. Research in the Sociology of Work, 31(1), pp.1-30.

Maury, O., 2017. Student-Migrant-Workers:: Temporal aspects of precarious work and life in

Finland. Nordic Journal of Migration Research, 7(4), pp.224-232.

Maury, O., 2020. Between a promise and a salary: Student-migrant-workers’ experiences of

precarious labour markets. Work, Employment and Society, 34(5), pp.809-825.

McDowell, L., Batnitzky, A. and Dyer, S., 2009. Precarious work and economic migration:

emerging immigrant divisions of labour in Greater London's service sector. International

Journal of Urban and Regional Research, 33(1), pp.3-25.

O'Keefe, T. and Courtois, A., 2019. ‘Not one of the family’: Gender and precarious work in

the neoliberal university. Gender, Work & Organization, 26(4), pp.463-479.

Pascucci, E., 2019. The local labour building the international community: Precarious work

within humanitarian spaces. Environment and Planning A: Economy and Space, 51(3),

pp.743-760.

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Roberts, S. and Li, Z., 2017. Capital limits: social class, motivations for term-time job

searching and the consequences of joblessness among UK university students. Journal of

Youth Studies, 20(6), pp.732-749.

Taslacı, N., Temizkan, R. and Uysal, D., 2017. Interviewing Practices of University Students

in Restaurants and Cafes in Eskişehir: Ethical Perspectives of Restaurant and Cafe Managers

and Student Job Applicants. International Advisory Board, 20, p.307.

Websites

Industriall-union.org, 2020 STOP Precarious Work Viewed on 16/06/2021

<http://www.industriall-union.org/stop-precarious-work-0>

Cbc.ca, 2019 No security, no benefits: A picture of precarious work in Hamilton Viewed on

16/06/2021

<https://www.cbc.ca/news/canada/hamilton/economy/no-security-no-benefits-a-picture-of-
precarious-work-in-hamilton-1.312970>