Start Date
6-1-2011 1:00 PM
End Date
6-1-2011 2:15 PM
Track
1. Track 1 – Formal Paper Presentation
Subject Area
Food Service
Faculty Member
Dr. Susan W. Arendt - sarendt@mail.iastate.edu Dr. Catherine Strohbehn - cstrohbe@mail.iastate.edu
Abstract
The current study investigated the role of organizational influencers on motivating foodservice employees to follow safe food handling practices. Data were collected from 311 employees (60% response rate) in either commercial or non-commercial foodservice organizations with no supervisory responsibilities. This research identified employee’s level of agreement with eight organizational influencers that motivate them to follow safe food handling practices and determined if employees of different demographics reported different levels of agreement. Results showed facilities (providing needed resources) and value (placing value on food safety) were the most important organizational influencers motivating employees in both commercial and non-commercial foodservice operations. Age, work status, and years of foodservice experience significantly impacted which organizational influencers motivated commercial employees. However, all eight organizational influencers motivated non-commercial employees irrespective of demographic differences. Future research could test a comprehensive measure of organizational influencers to investigate the role of organization on employee safe food handling practices.
Keywords
Organization, motivation, safe food food handling practices, foodservice, commercial and non-commercial
An Exploratory Investigation on the Role of Organizational Influencers in Motivating Employees to Follow Safe Food Handling Practices
The current study investigated the role of organizational influencers on motivating foodservice employees to follow safe food handling practices. Data were collected from 311 employees (60% response rate) in either commercial or non-commercial foodservice organizations with no supervisory responsibilities. This research identified employee’s level of agreement with eight organizational influencers that motivate them to follow safe food handling practices and determined if employees of different demographics reported different levels of agreement. Results showed facilities (providing needed resources) and value (placing value on food safety) were the most important organizational influencers motivating employees in both commercial and non-commercial foodservice operations. Age, work status, and years of foodservice experience significantly impacted which organizational influencers motivated commercial employees. However, all eight organizational influencers motivated non-commercial employees irrespective of demographic differences. Future research could test a comprehensive measure of organizational influencers to investigate the role of organization on employee safe food handling practices.