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Modified scales for organizational identification and organizational disidentification for the foodservice industry.
Int J Hosp Manag
October 2020
Conrad N. Hilton Hotel College, University of Houston, 4450 University Dr. Houston, TX, United States.
Article Synopsis
- This study explores the application of social identity theory specifically within the foodservice industry.
- Modified measures of Organizational Identification (OI) and Organizational Distinctiveness (ODI) were developed, tested, and validated for reliability and validity.
- The research involved reviewing previous studies, gathering data from foodservice workers, and conducting expert reviews and surveys, leading to the conclusion that the final OI and ODI measures are one-dimensional and reliable.