Ethics in Action: Ethical Considerations in Management Practice

Sauer, Kevin

doi:10.1016/j.jand.2015.10.032

Cited by 3 publications

(1 citation statement)

References 4 publications

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“…Ethics is not just an abstract idea, or a philosophical placeholder, but a shaper of human actions and reactions (Kung and Huang, 2013). It, according to Aristotle, presupposes the shared knowledge, experience and values with public as well as private purposes (Sauer, 2016). Ethical climate determines individuals' attitude to work, contributions to the collective, group success and communication and cooperation in both external and internal environments (Pircher Verdorfer et al , 2015).…”

Section: Theoretical Backgroundmentioning

confidence: 99%

The impacts of ethical climate on knowledge contribution loafing among designers in engineering design firms: mediated effect of knowledge leadership

Zhang

Hui

2020

ECAM

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PurposeKnowledge contribution loafing as one of the major obstacles to knowledge sharing among designers in engineering design firms impedes better achievement of engineering design. The purpose of this paper is to examine different types of ethical climate impacts on knowledge contribution loafing among designers through the mediating effect of knowledge leadership.Design/methodology/approachBy adopting a quantitative research design, data were collected using a survey questionnaire from 352 designers in engineering design firms. The data were analyzed using the partial-least squares structural equation modeling approach to test hypotheses.FindingsEthical climate is an important factor to affect knowledge contribution loafing among designers, and three types of ethical climate (self-interest, social responsibility and law/professional codes) have different degrees of influence on knowledge contribution loafing. In addition, knowledge leadership can alleviate knowledge contribution loafing, and it is a mediator between ethical climate and knowledge contribution loafing.Practical implicationsEngineering design firms should cultivate and strengthen the role of social responsibility, law/professional codes and knowledge leadership and reduce the influence of self-interest to mitigate the negative of knowledge contribution loafing among designers.Originality/valueBy identifying ethical climate as a novel influence factor for knowledge contribution loafing, this research further highlights the role of different types of ethical climate in an engineering design context. Moreover, it delves deeply into the issue around different types of ethical climate affect knowledge contribution loafing among designers through the role of knowledge leadership. This broadens the understanding of how ethical climate affects knowledge contribution loafing among designers in the engineering design organizations and enriches knowledge management literatures in engineering design industry.

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Section: Theoretical Backgroundmentioning

confidence: 99%

The impacts of ethical climate on knowledge contribution loafing among designers in engineering design firms: mediated effect of knowledge leadership

Zhang

Hui

2020

ECAM

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Academy of Nutrition and Dietetics: Revised 2019 Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Clinical Nutrition Management

Doley¹,

Clark²,

Roper³

2019

Journal of the Academy of Nutrition and Dietetics

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Clinical nutrition management (CNM) encompasses the varied roles of registered dietitian nutritionists (RDNs) with administrative responsibilities for clinical nutrition services within an organization. Although RDNs in CNM are typically employed in acute care, they are also employed in settings where management of nutrition services is required, such as foodservice departments, ambulatory clinics, telehealth services, public health organizations, post-acute and long-term care, rehabilitation, and correctional facilities, or specialty departments, for example, dialysis units or cancer centers. RDNs in CNM aim to create work environments that support high-quality customer-centered care, attract and retain talented staff, and foster an atmosphere of collaboration and innovation.

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Academy of Nutrition and Dietetics: Revised 2021 Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Management of Food and Nutrition Systems

Roseman

Miller

2021

Journal of the Academy of Nutrition and Dietetics

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Management of food and nutrition systems (MFNS) encompasses the varied roles of registered dietitian nutritionists (RDNs) with administrative responsibilities for food and nutrition services within an organization. RDNs in MFNS are frequently employed in acute care, but also expand into a multitude of other settings in which management of nutrition and foodservice is required, for example, foodservice departments in assisted living and post-acute and long-term care; colleges and universities, kindergarten through grade 12 and pre-kindergarten schools and childcare; retail foodservice operations; correctional facilities; and companies that produce, distribute, and sell food products. RDNs in MFNS aim to create work environments that support high-quality customer-centered care and services, attract and retain talented staff, and foster an atmosphere of collaboration and innovation.

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Ethics in Action: Ethical Considerations in Management Practice

Cited by 3 publications

References 4 publications

The impacts of ethical climate on knowledge contribution loafing among designers in engineering design firms: mediated effect of knowledge leadership

The impacts of ethical climate on knowledge contribution loafing among designers in engineering design firms: mediated effect of knowledge leadership

Academy of Nutrition and Dietetics: Revised 2019 Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Clinical Nutrition Management

Academy of Nutrition and Dietetics: Revised 2021 Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Management of Food and Nutrition Systems

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