Título Employee responsibility and basic human values in the hospitality sector
Autores ARIZA MONTES, JOSÉ ANTONIO, ARJONA FUENTES, JUAN MANUEL, Han, Heesup, Law, Rob, ARJONA FUENTES, JUAN MANUEL, ARIZA MONTES, JOSÉ ANTONIO
Publicación externa No
Medio Int. J. Hosp. Manag.
Alcance Article
Naturaleza Científica
Cuartil JCR 1
Cuartil SJR 1
Impacto JCR 3.44500
Impacto SJR 2.02700
Ámbito Internacional
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
Fecha de publicacion 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.
Palabras clave Human values; Hospitality employees; Authority; Responsibility; Employee responsibility
Miembros de la Universidad Loyola

Change your preferences Gestionar cookies