Liu-Lastres, BingjieWen, Han2021-07-092021-07-092021-03-01Liu-Lastres, B., & Wen, H. (2021). How do ethnic minority foodservice workers perceive employee well-being? An exploratory study. Journal of Hospitality and Tourism Management, 46, 376–383. https://doi.org/10.1016/j.jhtm.2021.01.013https://hdl.handle.net/1805/26247Ethnic minority workers play an essential role in the hospitality workforce, especially in the foodservice industry. Nevertheless, very few studies have focused on this population and explored their needs and work motivations in-depth. Guided by the self-determination theory, the purpose of this study was to examine how ethnic minority foodservice workers perceive employee well-being and investigate the effects of employee well-being on workplace outcomes. This study first interviewed twenty foodservice employees and then conducted a national survey comprising 411 responses from ethnic minority employees. The results revealed the following four dimensions of ethnic minority workers' perceived employee well-being: workplace experience, workplace happiness, creativity and knowledge, and self-actualization. Employee well-being is also found positively related to the sample's organizational commitment and turnover intentions. Based on the findings, this study provided both theoretical and practical implications.en-USEthnic minorityEmployee well-beingSelf-determination theoryTurnover intentionsFoodserviceOrganizational commitmentArticle