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Modified scales for organizational identification and organizational disidentification for the foodservice industry

This study is to test whether social identity theory can be applied to employees in the foodservice industry. Modified measures of OI and ODI using a mixed-method developed and tested and presented empirical evidence for the reliability and validity of the scales. To specify the domain of construct,...

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Detalles Bibliográficos
Autores principales: Park, So Hee, Back, Ki-Joon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Ltd. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7536535/
https://www.ncbi.nlm.nih.gov/pubmed/33041427
http://dx.doi.org/10.1016/j.ijhm.2020.102667
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author Park, So Hee
Back, Ki-Joon
author_facet Park, So Hee
Back, Ki-Joon
author_sort Park, So Hee
collection PubMed
description This study is to test whether social identity theory can be applied to employees in the foodservice industry. Modified measures of OI and ODI using a mixed-method developed and tested and presented empirical evidence for the reliability and validity of the scales. To specify the domain of construct, the existing measures of social identification varied across studies were reviewed. A preliminary list of OI and ODI measurement scales were generated based on previous measures and data from personal interviews with foodservice workers. An expert group reviewed items and removed irrelevant and redundant ones. Also, two online surveys were conducted to validate the measurements and identify the underlying structures of the constructs. The findings of this study suggest that the final measures of OI and ODI using the categorical dimension approach are one-dimensional, reliable, and valid.
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spelling pubmed-75365352020-10-06 Modified scales for organizational identification and organizational disidentification for the foodservice industry Park, So Hee Back, Ki-Joon Int J Hosp Manag Article This study is to test whether social identity theory can be applied to employees in the foodservice industry. Modified measures of OI and ODI using a mixed-method developed and tested and presented empirical evidence for the reliability and validity of the scales. To specify the domain of construct, the existing measures of social identification varied across studies were reviewed. A preliminary list of OI and ODI measurement scales were generated based on previous measures and data from personal interviews with foodservice workers. An expert group reviewed items and removed irrelevant and redundant ones. Also, two online surveys were conducted to validate the measurements and identify the underlying structures of the constructs. The findings of this study suggest that the final measures of OI and ODI using the categorical dimension approach are one-dimensional, reliable, and valid. Elsevier Ltd. 2020-10 2020-10-06 /pmc/articles/PMC7536535/ /pubmed/33041427 http://dx.doi.org/10.1016/j.ijhm.2020.102667 Text en © 2020 Elsevier Ltd. All rights reserved. Since January 2020 Elsevier has created a COVID-19 resource centre with free information in English and Mandarin on the novel coronavirus COVID-19. The COVID-19 resource centre is hosted on Elsevier Connect, the company's public news and information website. Elsevier hereby grants permission to make all its COVID-19-related research that is available on the COVID-19 resource centre - including this research content - immediately available in PubMed Central and other publicly funded repositories, such as the WHO COVID database with rights for unrestricted research re-use and analyses in any form or by any means with acknowledgement of the original source. These permissions are granted for free by Elsevier for as long as the COVID-19 resource centre remains active.
spellingShingle Article
Park, So Hee
Back, Ki-Joon
Modified scales for organizational identification and organizational disidentification for the foodservice industry
title Modified scales for organizational identification and organizational disidentification for the foodservice industry
title_full Modified scales for organizational identification and organizational disidentification for the foodservice industry
title_fullStr Modified scales for organizational identification and organizational disidentification for the foodservice industry
title_full_unstemmed Modified scales for organizational identification and organizational disidentification for the foodservice industry
title_short Modified scales for organizational identification and organizational disidentification for the foodservice industry
title_sort modified scales for organizational identification and organizational disidentification for the foodservice industry
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7536535/
https://www.ncbi.nlm.nih.gov/pubmed/33041427
http://dx.doi.org/10.1016/j.ijhm.2020.102667
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