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

ISBN-13: 9783639123432 / Angielski / Miękka / 2009 / 140 str.

Mustafa Tepeci

Opis

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 andcalculated P-O fit explained significant variance in the outcomes when perceived andpreferred culture were not in the model.

O autorze

Dr.Tepeci got his doctorate in Man-Environment Relations in 2001
at the Pennsylvania State University, USA. He is currently
working in the School of Applied Sciences, Celal Bayar
University, Manisa, Turkey. His research interests are person-
organization fit, organizational culture, job satisfaction, and
teamwork.