Assessment of organizational climate in the restaurant industry
Organizational climate, restaurants
The objectives of this study were to assess organizational climate in restaurants and to examine the impact of the individual-level characteristics of employees on organizational climate based on the well-known 17-dimension-framework. Survey questionnaires were distributed to more than 380 foodservice establishments in the United States. For the data analysis, 418 responses from managers and frontline employees were used. Principal component analysis, factor analysis, and analysis of variance were employed. This study indicated that age, education, work experience, title, and employee status impacted the organizational climate in restaurants. These results will be useful in developing managerial strategies to improve organizational performance in restaurants.
Lee, J. (2016). Assessment of organizational climate in the restaurant industry, Journal of Foodservice Business Research. http://dx.doi.org/10.1080/15378020.2016.1219168
Journal of Foodservice Business Research
Rosen College of Hospitality Management
Lee, Ji-Eun, "Assessment of organizational climate in the restaurant industry" (2016). Rosen Faculty Scholarship and Creative Works. 495.
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