Title Employee responsibility and basic human values in the hospitality sector
Authors ARIZA MONTES, JOSÉ ANTONIO, ARJONA FUENTES, JUAN MANUEL, Han, Heesup, Law, Rob, ARJONA FUENTES, JUAN MANUEL, ARIZA MONTES, JOSÉ ANTONIO
External publication No
Means Int. J. Hosp. Manag.
Scope Article
Nature Científica
JCR Quartile 1
SJR Quartile 1
JCR Impact 3.44500
SJR Impact 2.02700
Area International
Web https://www.scopus.com/inward/record.uri?eid=2-s2.0-85007489088&doi=10.1016%2fj.ijhm.2016.12.001&partnerID=40&md5=faf6d7e394bf0fb5020739e7b5119347
Publication date 01/04/2017
ISI 000398753700008
Scopus Id 2-s2.0-85007489088
DOI 10.1016/j.ijhm.2016.12.001
Abstract This study attempts to investigate the connection between the personal value profile of different groups of hospitality employees (i.e., restaurant managers, chefs/cooks, waiters/bartenders, and kitchen helpers) and the magnitude of authority and responsibility in theit positions using the analytical aspect of Schwartz's (1992) theory in basic human values as the basis. A set of logistic regression models are created to provide support for the hypotheses related to such jobs with self-transcendence, self enhancement axis, and openness to change-conservation axis of Schwartz's theory of basic human values and to achieve the objectives of the study. Our findings generally supported the hypothesized relationships between personal values and professional status of hospitality employees. Distinct relationships are manifested in jobs with higher professional status such as restaurant managers and chefs/cooks. The study aims to expand on the existing literature by exploring the human values in the hospitality sector. (C) 2016 Elsevier Ltd. All rights reserved.
Keywords Human values; Hospitality employees; Authority; Responsibility; Employee responsibility
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