Authors : Jennifer R. Arevalo; Manuel V. Estera

Volume/Issue : Volume 11 - 2026, Issue 7 - July

Google Scholar : https://tinyurl.com/3d7tsymb

Scribd : https://tinyurl.com/5n6jf3zc

DOI : https://doi.org/10.38124/ijisrt/26jul1105

Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.

Abstract : This study examined stress among hospitality professionals by determining their stress levels, identifying the perceived causes of stress, assessing its effects on work performance, identifying stress-reduction activities implemented in the workplace, and proposing preventive intervention strategies. The study employed a mixed-methods research design integrating quantitative and qualitative approaches. Quantitative data were gathered using a modified stress assessment questionnaire based on the HSE Management Standards Indicator Tool, while qualitative data were obtained through open-ended responses from hospitality professionals working in front desk, housekeeping, and food and beverage departments. Data were analyzed using weighted mean, frequency count, ranking, and thematic analysis. The findings revealed that hospitality professionals experienced a moderate level of stress in terms of work demands, while stress levels related to role clarity, support, and workplace relationships were generally low. The primary causes of stress were multitasking during peak hours, aggressive customer behavior, frequent schedule changes, and difficult customer interactions. The findings further showed that stress affects work performance through service delivery challenges, reduced motivation and work engagement, workplace strain and interpersonal difficulties, intentions to leave the workplace, and productivity challenges during peak operations. In terms of stress management, shift rotations, time-off policies, and team-building activities were the most commonly implemented interventions, while counseling services and mental health awareness programs were the least implemented. The study concludes that operational demands and customer-related pressures are the major contributors to stress among hospitality professionals. It is recommended that hospitality organizations strengthen employee support systems, improve workload management practices, promote workplace well-being, and implement comprehensive stress management programs to enhance employee performance and service quality.

Keywords : Stress, Hospitality Professionals, Work Performance, Stress Management, Employee Well-Being, Hospitality Industry.

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