PERSON ORGANIZATION FIT IN THE RESTAURANT INDUSTRY. THE EFFECT OF PERSONAL VALUES, ORGANIZATIONAL CULTURE, AND PERSON ORGANIZATION FIT ON INDIVIDUAL OUTCOMES IN THE RESTAURANT INDUSTRY

PERSON ORGANIZATION FIT IN THE RESTAURANT INDUSTRY. THE EFFECT OF PERSONAL VALUES, ORGANIZATIONAL CULTURE, AND PERSON ORGANIZATION FIT ON INDIVIDUAL OUTCOMES IN THE RESTAURANT INDUSTRY

Mustafa Tepeci

     

бумажная книга



Издательство: Книга по требованию
Дата выхода: июль 2011
ISBN: 978-3-6391-2343-2
Объём: 140 страниц
Масса: 233 г
Размеры(В x Ш x Т), см: 23 x 16 x 1

This study developed the Hospitality Industry Culture Profile (HICP), an instrument to assess organizational culture, individual values, and person organization (P-O) fit in hospitality organizations. The instrument was administered to a sample of 326 employees representing 34 restaurants in USA. A seven-factor structure of organizational culture was identified. A .67 correlation among culture profiles of 26 restaurants suggests an industry-wide restaurant culture exists. Then, perceived organizational culture, preferred organizational culture, and the P-O fit were assessed as predictors of job satisfaction, intent to remain,and willingness to recommend the organization. Perceived and calculated P-O fit were assessed. Mixed and limited results in correlating the measures indicate continuing questions about measurement of P-O fit. Perceived fit was found to explain variance in the outcomes beyond that explained by organizational culture and individual values, but calculated fit did not. Perceived and calculated P-O fit explained significant variance in the outcomes when perceived and preferred culture were not in the model.

Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.