Measuring tourism and hospitality employee workplace perceptions

Manning, Mark; Davidson, Michael; Manning, Rana L.

doi:10.1016/j.ijhm.2004.05.001

Cited by 34 publications

(21 citation statements)

References 16 publications

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“…Organizational climate is considered a collective attitude of employees toward the organization (Burton, Lauridsen, & Obel, ). Organizational climate is also formed through interactions between employees and affects the behavior of employees within the organization (Manning, Davidson, & Manning, ). Pragle et al () suggested that an organization's goals and expectations must be expressed clearly to employees, food safety training must be provided, strict regulations on food safety handling behaviors must be in place, and proper education must be provided to new employees so that the employees can become accustomed to food safety regulations upon entering the organization.…”

Section: Literature Reviewmentioning

confidence: 99%

Effect of leadership style and organizational climate on employees' food safety and hygiene behaviors in the institutional food service of schools

Kang

2019

Food Science & Nutrition

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This study took the employees working in the institutional food service of schools in northern Taiwan as subjects to explore the influences of leadership style and organizational climate on food safety and hygiene behaviors. In this study, 400 questionnaires were distributed and 324 valid questionnaires were collected, for a valid return rate of 81%. The results showed that leadership style and organizational climate positively correlate with employees' behaviors with respect to food safety and hygiene. Transactional and transformational leadership have a significantly positive effect on organizational climate. Organizational climate has a significantly positive impact on employees' food safety and hygiene behaviors. Transactional and transformational leadership have a significantly positive effect on employees' food safety and hygiene behaviors, but the difference between the two factors is not obvious. Organizational climate has a complete mediating effect on the process of transactional and transformational leadership affecting food safety and hygiene behaviors.

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Section: Literature Reviewmentioning

confidence: 99%

Effect of leadership style and organizational climate on employees' food safety and hygiene behaviors in the institutional food service of schools

Kang

2019

Food Science & Nutrition

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“…Participants found this attitude and the resulting behavior as exhibiting a negative image of their work environment and working conditions. Some participants reported that in spite of their negative attitudes toward their working conditions, they were compensated by a feeling of "togetherness" hotels' profitability (Baum, 2002;Baum, Amoah, & Spivack, 1997;Bloemer & Schroder, 2006;Connolly, 2000;Gustafson, 2002;Ladki, 2000;Manning, Davidson, & Manning, 2005;Pizam, 1982;Pizam & Thornburg, 2000;Walmsley, 2004;Wood, 1997). However, none of these studies addressed the occupational self-perception and self-image of hospitality employees, whose voice is crucial to the investigation of this topic.…”

Section: Working Conditionsmentioning

confidence: 99%

Occupational Self-Perceptions of Hotel Employees: An Exploratory Study

Reichel¹,

Fuchs²,

Pizam³

et al. 2014

Tourism Analysis

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faces is a shortage in quality rank-and-file employees (Morgan, 1982). Research indicates that the problematic image of hotel rank-and-file occupations and the poor and difficult work conditions have a great impact on employment prestige, attractiveness, level of employee pride, organizational citizenship, and eventually on loyalty, turnover, and profitability. Consequently, in numerous cases the hotel industry has high recruitment and training costs as well as poor service quality impacting This study aimed to reveal the occupational self-perceptions of rank-and-file employees in the Israeli hotel industry. Due to the exploratory nature of the study a qualitative research approach was adopted. The findings are based on 40 semistructured interviews with current and former Israeli hotel employees. The results revealed that almost all participants had disconcerting negative perceptions of rank-and-file occupations in the Israeli hotel industry. The themes emerged as relevant to the understanding of employees' occupational self-perception were classified into four groups: working conditions, occupational profile, job characteristics and requirements, and moderating factors linked with the reputation of the hotel and hospitality industry as a work environment.

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“…Davidson et al (2001) studied organizational climate in the hospitality industry by means of seven global-climate dimensions, namely: leader facilitation and support; professional and organizational esprit; conflict and ambiguity; regulations, organization, and pressure; job variety, challenge, and autonomy; job standards; and workgroup cooperation, friendliness, and warmth. Organizational global climate was found to be related to employees' turnover intentions and perception of customer satisfaction in the hospitality industries (Manning et al, 2005), while customer satisfaction was related to the financial performance of hotels (Davidson et al, 2002). Organizational climate thus provides significant guidelines for service-providers' behavior and the consequent customer-related outcomes.…”

Section: Introductionmentioning

confidence: 98%