Ethical Orientation of Hospitality Educators

The effects of employees’ business ethical value on person–organization fit and turnover intent in the foodservice industry

“…While there is a lack of scholarly research on ethical values or climates in the food service industry, this issue has been a topic of interest to scholars and practitioners in the hospitality industry (Enghagen, 1990;Damitio et al, 1992). For example, Whitney (1990) demonstrated that hotel industry employees need a higher ethical consciousness compared to other industries, as well as the ability to judge ethical issues according to the principles of the organization.…”

Hospitality ethics curriculum: an industry perspective

“…Therefore, there is strong support for the need of ethical leaders. However, most past studies (Damitio et al , 1992; Enghagen, 1990; Stevens, 1997) on hospitality ethics are based on qualitative studies on specific issues such as the codes, the orientation and the problems in ethics education. At present, only a limited number of studies have used quantitative tools to determine the degree of importance of various ethical issues in the industry.…”

Designing a Hospitality Ethics Course Content from the Students' Perspective

“…In view of the strategic role played by the hospitality industry in the economies of many countries, quite a number of researchers have expressed their interests in discussing the ethical aspect of the industry (Whitney, 1990;Damitio, Whitney, & Schmidgall, 1992;Stevens, 1997;Yeung, 2002). It is claimed that the industry is particularly prone to ethical dilemmas due to its unique characteristics, such as the diverse backgrounds and cultures of employees and guests as well as the odd working hours in the industry.…”