Does transformational leadership style influence employees’ attitudes toward food safety practices?

Citation data:

International Journal of Hospitality Management, ISSN: 0278-4319, Vol: 33, Issue: 1, Page: 282-293

Publication Year:
2013
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Repository URL:
http://stars.library.ucf.edu/ucfscholar/283; http://stars.library.ucf.edu/facultybib2010/4279
DOI:
10.1016/j.ijhm.2012.09.004
Author(s):
Lee, Ji-Eun; Almanza, Barbara A.; Jang, SooCheong (Shawn); Nelson, Douglas C.; Ghiselli, Richard F.
Publisher(s):
Elsevier BV
Tags:
Business, Management and Accounting; transformational leadership style; organizational climate; employees' attitudes; employees' intentions to follow food safety practices; Transformational leadership style; Organizational climate; Employees'; attitudes; Employees' intentions to follow food safety practices; ORGANIZATIONAL-CLIMATE; PLANNED BEHAVIOR; PERFORMANCE; CULTURE; IMPACT; Hospitality; Leisure; Sport & Tourism; transformational leadership style, organizational climate, employees' attitudes, employees' intentions to follow food safety practices; Hospitality Administration and Management; Tourism and Travel
article description
The objectives of this study were to examine whether transformational leadership style (TL) and organizational climate (OC) impact employees’ attitudes and intentions to follow safe food handling practices. We also set out to investigate the moderating effect of food safety certification on the relationships among TL, OC, and employees’ attitudes and intentions to follow food safety practices in restaurants. Questionnaires were distributed to restaurants in one state. Structural equation modeling techniques and multiple group analysis were used. The results of this study indicate that TL did not impact employees’ attitudes and intentions. However, TL significantly impacted OC, and OC significantly impacted employees’ attitudes and intentions to follow safe food handling practices; additionally, employees’ attitudes significantly impacted intentions to perform safe food handling practices. Furthermore, the moderating effect of food safety certification on the relationships among TL, OC, and employees’ attitudes and intentions was also significant. The results of this study not only provide a theoretical framework but also present more detailed diagnostic information regarding the impact of TL and OC on employees’ attitudes and intentions to follow safe food handling practices.