The Importance of Social Equity and Exchange to Achieve Food Safety Compliance During a Food Safety Crisis in the Restaurant Environment

References

• Adams, J. S. (1963). Towards an understanding of inequity. The Journal of Abnormal and Social Psychology, 47(5), 422–436. https://doi.org/10.1037/h0040968
   Google Scholar
• Akinwande, M. O., Dikko, H. G., & Samson, A. (2015). Variance inflation factor: As a condition of suppressor variable (s) in regression analysis. Open Journal of Statistics, 5(7), Article ID: 62189, 14. https://doi.org/10.4236/ojs.2015.57075
   Google Scholar
• Akremi, A. E., Gond, J. P., Swaen, V., De Roech, K., & Igalens, J. (2015). How do employees perceive corporate responsibility? Development and validation of a multidimensional corporate stakeholder responsibility scale. Journal of Management, 44(2), 619–657. https://doi.org/10.1177/0149206315569311
   Google Scholar
• Alam, M. N., & Alias, R. (2018). The mediating role of employee work motivation in the relationship between social compliance and employee productivity: A conceptual framework. International Journal of Development and Sustainability, 7(6), 2528–2540. ISDS Article ID: IJDS18050801.
   Google Scholar
• Ali, F., Ciftci, O., Nanu, L., Cobanoglu, C., & Ryu, K. (2021). Response rates in hospitality research: An overview of current practice and suggestions for future research. Cornell Hospitality Quarterly, 62(1), 105–120. https://doi.org/10.1177/1938965520943094
   Web of Science ®Google Scholar
• Ali, F., Kim, W. G., Li, J. J., & Cobanoglu, C. (2018). A comparative study of covariance and partial least squares based structural equation modeling in hospitality and tourism research. International Journal of Contemporary Hospitality Management, 30(1), 416–435. https://doi.org/10.1108/IJCHM-08-2016-0409
   Web of Science ®Google Scholar
• Ariza-Montes, A., Arjona-Fuentes, J. M., Han, H., & Law, R. (2017). Employee responsibility and basic human values in the hospitality sector. International Journal of Hospitality Management, 62(April), 78–87. https://doi.org/10.1016/j.ijhm.2016.12.001
   Google Scholar
• Bell, R. L., & Martin, J. S. (2012). The relevance of scientific management and equity theory in everyday managerial communication situations. Journal of Management Policy and Practice, 13(3), 106–115. https://ssrn.com/abstract=2372166
   Google Scholar
• Blau, P. (1964). Exchange and power in social life. Wiley.
   Google Scholar
• Brookes, M., Altinay, L., & Aktas, G. (2015). Opportunistic behavior in hospitality agreements. International Journal of Hospitality Management, 46, 120–129. https://doi.org/10.1016/j.ijhm.2015.02.001
   Web of Science ®Google Scholar
• Buhrmester, M. D., Talaifar, S., & Gosling, S. D. (2018). An evaluation of Amazon’s Mechanical Turk, its rapid rise, and its effective use. Perspectives on Psychological Science, 13(2), 149–154. https://doi.org/10.1177/1745691617706516
   Web of Science ®Google Scholar
• Charlebois, S., & Hielm, S. (2014). Empowering the regulators in the development of national performance measurements in food safety. British Food Journal, 116(2), 317–336. https://doi.org/10.1108/BFJ-05-2012-0124
   Web of Science ®Google Scholar
• Chen, C. C., & Chiu, S. F. (2009). The mediating role of job involvement in the relationship between job characteristics and organizational citizenship behavior. The Journal of Social Psychology, 149(4), 474–494. https://doi.org/10.3200/SOCP.149.4.474-494
   PubMed Web of Science ®Google Scholar
• Coglianese, C., & Nash, J. (2020). Compliance management systems: Do they make a difference? In D. Daniel Sokol & Benjamin van Rooij, (Eds.), Cambridge Handbook of Compliance (pp. 20–35). Cambridge University Press, University of Penn, Institute for Law & Econ Research Paper. https://ssrn.com/abstract=3598264
   Google Scholar
• Contreras, T. (2018). Breaking down language barriers in foodservice. Retrieved November 15, 2021, from https://www.smartbrief.com/original/2018/09/breaking-down-language-barriers-foodservice
   Google Scholar
• Cosier, R. A., & Dalton, D. R. (1983). Equity theory and time: A reformulation. Academy of Management Review, 8(2), 311–319. https://doi.org/10.2307/257759
   Web of Science ®Google Scholar
• Dhar, R. L. (2015). Service quality and the training of employees: The mediating role of organizational commitment. Tourism Management, 46, 419–430. https://doi.org/10.1016/j.tourman.2014.08.001
   Web of Science ®Google Scholar
• Dietz, G., & Den Hartog, D. N. (2006). Measuring trust inside organizations. Personnel Review, 35(5), 557–588. https://doi.org/10.1108/00483480610682299
   Web of Science ®Google Scholar
• DiPrete, L., Garza, T., & Spinrad, M. (2023, December). Focus groups among retail food establishment staff and management reveal obstacles and promoters of food good safety culture. Food and Humanity, 1, 880–886. https://doi.org/10.1016/j.foohum.2023.07.022
   Google Scholar
• Dong, Y., Bartol, K. M., Zhang, Z. X., & Li, C. (2017). Enhancing employee creativity via individual skill development and team knowledge sharing: Influences of dual-focused transformational leadership. Journal of Organizational Behavior, 38(3), 439–458. https://doi.org/10.1002/job.2134
   Web of Science ®Google Scholar
• El-Manstrly, D., Ali, F., & Steedman, C. (2020). Virtual travel community members’ stickiness behaviour: How and when it develops. International Journal of Hospitality Management, 88, 102535. https://doi.org/10.1016/j.ijhm.2020.102535.
   Web of Science ®Google Scholar
• Etienne, J. (2011). Compliance theory: A goal framing approach. Law & Policy, 33(3), 305–333. https://doi.org/10.1111/j.1467-9930.2011.00340.x
   Web of Science ®Google Scholar
• Evans, M. G. (1970). The effects of supervisory behavior on the path-goal relationship. Organizational Behavior & Human Performance, 5(3), 277–298. https://doi.org/10.1016/0030-5073(70)90021-8
   Web of Science ®Google Scholar
• Fields, D. L. (2002). Taking the measure of work: A guide to validated scales for organizational research and diagnosis. SAGE Publications.
   Google Scholar
• Food and Drug Administration. (2020). FDA issues best practices on safe food handling and employee health in retail food settings during COVID-19 pandemic. Food Safety magazine. April 10, 2020. Retrieved March 4, 2023, from https://www.food-safety.com/articles/1279-fda-issues-best-practices-on-safe-food-handling-and-employee-health-in-retail-food-settings-during-covid-19-pandemic
   Google Scholar
• Fornell, C., & Larcker, D. F. (1981). Evaluating structural equation models with unobservable variables and measurement error. Journal of Marketing Research, 18(1), 39–50. https://doi.org/10.1177/002224378101800104
   Web of Science ®Google Scholar
• Foss, N. J., & Lindenberg, S. (2013). Micro foundations for strategy: A goal-framing perspective on the drivers of value creation. The Academy of Management Perspectives, 27(2), 85–102. https://doi.org/10.5465/amp.2012.0103
   Web of Science ®Google Scholar
• Gatling, A., Shum, C., Book, L., & Bai, B. (2017). The influence of hospitality leaders’ relational transparency on followers’ trust and deviance behaviors: Mediating the role of behavioral integrity. International Journal of Hospitality Management, 62, 11–20. https://doi.org/10.1016/j.ijhm.2016.11.010
   Web of Science ®Google Scholar
• Glavas, A., & Kelly, K. (2014). The effects of perceived corporate social responsibility on employee attitudes. Business Ethics Quarterly, 34(2), 165–202. DOI: https://doi.org/10.5840/beq20143206
   Google Scholar
• Gomes de Freitas, R. S., da Cunha, D. T., & Stedefeldt, E. (2020). Work conditions, social incorporations, and foodborne diseases risk: Reflections about the (non) compliance of food safety practices. Risk Analysis, 40(5), 926–938. https://doi.org/10.1111/risa.13453
   PubMed Web of Science ®Google Scholar
• Gomes de Freitas, R. S., & Stedefeldt, E. (2022). Why do kitchen workers not practice what they learn about food safety? Food Research International, 55, 111114. https://doi.org/10.1016/j.foodres.2022.111114
   Google Scholar
• Gouthier, M. H. J., Rhein, M., & Goudarzi, K. (2011). Organizational pride and its positive effects on employee behavior. Journal of Service Management, 22(5), 633–649. https://doi.org/10.1108/09564231111174988
   Web of Science ®Google Scholar
• Gu, Y., Yang, Y., & Wang, J. (2020). Research on employee sense of gain: The development of scale and influence mechanism. Frontiers in Psychology, 11, 568609. https://doi.org/10.3389/fpsyg.2020.568609
   PubMed Web of Science ®Google Scholar
• Guchait, P., Neal, J. A., & Simons, T. (2016). Reducing food safety errors in the United States: Leader behavioral integrity for food safety, error reporting, and error management. International Journal of Hospitality Management, 59, 11–18. https://doi.org/10.1016/j.ijhm.2016.08.008
   Web of Science ®Google Scholar
• Guchait, P., Neal, J. A., & Simons, T. (2016). Reducing food safety errors in the United States: Leader behavioral integrity for food safety, error reporting, and error management. International Journal of Hospitality Management, 59, 11–18.
   Web of Science ®Google Scholar
• Haas, E. J. (2019). The role of supervisory support on workers’ health and safety performance. Health Communication, 35(3), 364–374. https://doi.org/10.1080/10410236.2018.1563033
   PubMed Web of Science ®Google Scholar
• Hahang, E., Bayraktar, S., & Jimenez, A. (2022). Early evidence of leadership skills and strategies in managing the impact of COVID-19 pandemic in the hospitality industry. Cross Cultural & Strategic Management, 29(3), 493–515. https://doi.org/10.1108/CCSM-03-2021-0041
   Web of Science ®Google Scholar
• Harris, K. J., DiPietro, R. B., Line, N. D., & Murphy, K. S. (2019). Restaurant employees and food safety compliance: Motivation comes from within. Journal of Foodservice Business Research, 22(1), 98–115. https://doi.org/10.1080/15378020.2018.1547037
   Google Scholar
• Harris, K. J., Taylor, S., Jr., & DiPietro, R. B. (2021). Antecedents and outcomes of restaurant employees’ food safety intervention behaviors. International Journal of Hospitality Management, 94, 102858. https://doi.org/10.1016/j.ijhm.2021.102858
   Web of Science ®Google Scholar
• He, H., & Brown, A. D. (2013). Organizational identity and organizational identification: A review of the literature and suggestions for future research. Group & Organization Management, 38(1), 3–35. https://doi.org/10.1177/1059601112473815
   Web of Science ®Google Scholar
• Hofeditz, M., Neinaber, A., Dysvik, A., & Schewe, G. (2017). “Want to” versus “have to”; Intrinsic motivators as predictors of compliance behavior intention. Human Resource Management, 56(1), 25–49. https://doi.org/10.1002/hrm.21774
   Web of Science ®Google Scholar
• Hu, X., Yan, H., Casey, T., & Wu, C. H. (2021). Creating a safe haven during the crisis: How organizations can achieve deep compliance with COVID-19 safety measures in the hospitality industry. International Journal of Hospitality Management, 92, 102662. https://doi.org/10.1016/j.ijhm.2020.102662
   PubMed Web of Science ®Google Scholar
• Iqbal, S., Farid, T., Khan, M. K., Zhang, Q., Khatak, A., & Ma, J. (2020). Bridging the gap between authentic leadership and employees’ communal relationships through trust. International Journal of Environmental Research and Public Health, 17(1), 250. https://doi.org/10.3390/ijerph17010250
   Web of Science ®Google Scholar
• Jaiswal, N. K., & Dhar, R. L. (2017). The influence of servant leadership, trust in leader and thriving on employee creativity. Leadership & Organization Development Journal, 38(1), 2–21. https://doi.org/10.1108/LODJ-02-2015-0017
   Web of Science ®Google Scholar
• Jamali, D. R., & Caldwell, C. (2023). Leadership, commitment, and the failure of trust: What companies must do to thrive. Business and Management Research, 12(3), 13–20. https://doi.org/10.5430/bmr.v12n3p13
   Google Scholar
• Jeon, S., Son, I., & Han, J. (2021). Exploring the role of intrinsic motivation in ISSP compliance: Enterprise digital rights management systems case. Information Technology & People, 34(2), 599–616. https://doi.org/10.1108/ITP-05-2018-0256
   Web of Science ®Google Scholar
• Johanson, G. A., & Brooks, G. P. (2010). Initial scale development: Sample size for pilot studies. Educational and Psychological Measurement, 70(3), 394–400. https://doi.org/10.1177/0013164409355692
   Web of Science ®Google Scholar
• Jones, C. (2022). The great resignation: What, why? How? How to overcome it. ProQuest Dissertations Publishing.
   Google Scholar
• Jun, T. (2017). Let the people have more sense of gain in participation and sharing, IMPORTANT ISSUES. Institute of Sociology, Chinese Academy of Social Sciences. https://www.cnki.net/kcms/doi/10.16619/j.cnki.rmltxsqy.2017.02.005
   Google Scholar
• Jung, H. S., & Yoon, H. H. (2016). What does work meaning (sic) to hospitality employees? The effects of meaningful work on employees’ organizational commitment: The mediating role of job engagement. International Journal of Hospitality Management, 53, 59–68. https://doi.org/10.1016/j.ijhm.2015.12.004
   Web of Science ®Google Scholar
• Kettunen, K., Pesonen, S., Lunden, J., & Nevas, M. (2018). Consistency and risk-basis of using administrative enforcement measures in local food control. Food Control, 85, 199–211. https://doi.org/10.1016/j.foodcont.2017.09.023
   Web of Science ®Google Scholar
• Ko, W. H., & Kang, H. Y. (2019). Effect of leadership style and organizational climate on employees’ food safety and hygiene behaviors in the institutional food service of schools. Food Science and Nutrition, 7(6), 2131–2143. https://doi.org/10.1002/fsn3.1056
   Google Scholar
• Kwok, L. (2022). Labor shortage: A critical reflection and a call for industry-academia. International Journal of Contemporary Hospitality Management, 34(11), 3929–3943. https://doi.org/10.1108/IJCHM-01-2022-0103
   Web of Science ®Google Scholar
• Kwon, S., & Jang, S. (2012). Effects of compensation for service recovery: From the equity theory perspective. International Journal of Hospitality Management, 31, 1235–1243. https://doi.org/10.1016/j.ijhm.2012.03.002
   Web of Science ®Google Scholar
• Lamperski, R. J. (2018). Work Namaste: The importance of mattering at work, and how a leader can create an environment where employees feel they are their work matter, Master of Applied Positive Psychology (MAPP) capstone projects. https://respository.upenn.edu/mapp_capstone/148
   Google Scholar
• Lee, S., Singal, M., & Kang, K. H. (2013). The corporate social responsibility-financial performance link in the US restaurant industry: Do economic conditions matter? International Journal of Hospitality Management, 32, 2–10. https://doi.org/10.1016/j.ijhm.2012.03.007
   Web of Science ®Google Scholar
• Lévi-Strauss, C. (1966). The scope of anthropology. Current Anthropology, 7(2), 112–123. https://doi.org/10.1086/200687
   Web of Science ®Google Scholar
• Liu, C., Wang, N., & Liang, H. (2020). Motivating information security policy compliance: The critical role of supervisor-subordinate guanxi and organizational commitment. International Journal of Information Technology, 54, 102152. https://doi.org/10.1016/j.ijinfomgt.2020.102152
   Google Scholar
• Malek, K., Kline, S. F., & DiPietro, R. (2018). The impact of manager training on employee turnover intentions. Journal of Hospitality and Tourism Insights, 1(3), 203–219. https://doi.org/10.1108/JHTI-02-2018-0010
   Google Scholar
• Mariani, J. (2023). The US restaurant industry has bounded back from covid at every level from fast food to fine dining. https://www.forbes.com/sites/johnmariani/2023/03/27/
   Google Scholar
• Maslow, A. H. (1943). A theory of human motivation. Psychological Review, 50(4), 370–396. https://doi.org/10.1037/h0054346
   Web of Science ®Google Scholar
• Mas-Machuca, M., Berbegal-Mirabent, J., & Alegre, I. (2016). Work-life balance and its relationship with organizational pride and job satisfaction. Journal of Managerial Psychology, 32(2), 586–602. https://doi.org/10.1108/JMP-09-2014-0272
   Google Scholar
• Murphy, K. S., DiPietro, R., Kock, G., & Lee, J. (2011). Does mandatory food safety training and certification for restaurant employees improve inspection outcomes? International Journal of Hospitality Management, 30(1), 150–156. https://doi.org/10.1016/j.ijhm.2010.04.007
   Web of Science ®Google Scholar
• Nakat, Z., & Bou-Mitri, C. (2021). COVID-19 and the food industry: Readiness assessment. Food Control, 121, 107661. https://doi.org/10.1016/j.foodcont.2020.107661
   PubMed Web of Science ®Google Scholar
• Namasivayam, K., Guchait, P., & Lei, P. (2014). The influence of leader empowering behaviors and employee psychological empowerment on customer satisfaction. International Journal of Contemporary Hospitality Management, 26(1), 69–84. https://doi.org/10.1108/IJCHM-11-2012-0218
   Web of Science ®Google Scholar
• Newman, K. L., & Nollen, S. D. (1996). Culture and congruence: The fit between management practices and national culture. Journal of International Business Studies, 27(4), 753–779. https://doi.org/10.1057/palgrave.jibs.8490152
   Web of Science ®Google Scholar
• Nhamo, G., Dube, K., & Chikodzi, D. (2020). Restaurants and COVID-19: A focus on sustainability and recovery pathways. In Counting the cost of COVID-19 on the Global tourism industry (pp. 205–224). Springer. https://doi.org/10.1007/978-3-030-56231-1_9
   Google Scholar
• Orlowski, M., Bufquin, D., & Nalley, M. E. (2020). The influence of social perceptions on restaurant employee work engagement and extra-role customer service behavior: A moderated mediation model. Cornell Hospitality Quarterly, 62(2), 261–275. https://doi.org/10.1177/1938965520910119
   Web of Science ®Google Scholar
• Pearce, J. L., & Gregersen, H. B. (1991). Task interdependence and extra-role behavior: A test of the mediating effects of felt responsibility. Journal of Applied Psychology, 76(6), 838–844. https://doi.org/10.1037/0021-9010.76.6.838
   Web of Science ®Google Scholar
• Peer, E., Vosgerau, J., & Acquisti, A. (2014). Reputation as a sufficient condition for data quality on Amazon Mechanical Turk. Behavioral Research Methods, 46(4), 1023–1031. https://doi.org/10.3758/s13428-013-0434-y
   PubMed Web of Science ®Google Scholar
• Pendergast, D. (2021). Food Safety and Hygiene. In J. Wilks, D. Pendergast, P. A. Leggat, & D. Morgan (Eds.), Tourist health, safety and wellbeing in the new normal. Springer. https://doi.org/10.1007/978-981-16-5415-2_6
   Google Scholar
• Peredes, S. L., Salomon, J. O., & Camino, J. R. (2021). Impact of authentic leadership on work engagement and organizational citizenship behavior: The mediating role of motivation for work. International Journal of Economics & Business Administration, 9(3), 3–31. https://doi.org/10.35808/ijeba/716
   Google Scholar
• Philip, K., & Arrowsmith, J. (2020). The limits to employee involvement? Employee participation without HRM in a small not-for-profit organization. Personnel Review, 50(2), 401–419. https://doi.org/10.1108/PR-08-2019-0457
   Web of Science ®Google Scholar
• Plaskoff, J. (2017). Employee experience: The new human resource management approach. Strategic HR Review, 16(3), 136–141. https://doi.org/10.1108/SHR-12-2016-0108
   Google Scholar
• Robinson, S. L. (1996). Trust and breach of the psychological contract. Administrative Science Quarterly, 41(4), 574–599. https://doi.org/10.2307/2393868
   Web of Science ®Google Scholar
• Schaefer, S. D., Cunningham, P., Diehl, S., & Turlutter, R. (2024). Employees’ positive perceptions of corporate social responsibility create beneficial outcomes for firms and their employees: Organizational pride as a mediator. Corporate Social Responsibility & Environmental Management, 31(3), 2574–2587. https://doi.org/10.1002/csr.2699
   Web of Science ®Google Scholar
• Self, T. T., & Gordon, S. (2019). The impact of coworker support and organizational embeddedness on turnover intention among restaurant employees. Journal of Human Resources in Hospitality and Tourism, 18(3), 394–423. https://doi.org/10.1080/15332845.2019.1599789
   Google Scholar
• Seyitoglu, F., Atsiz, O., & Acar, A. (2023). The future of restaurant labour (sic): Evidence from the US restaurants. Current Issues in Tourism, 1–18. https://doi.org/10.1080/13683500.2023.2280150
   Web of Science ®Google Scholar
• Sheehan, K. B. (2018). Crowdsourcing research: Data collection with Amazon’s Mechanical Turk. Communication Monographs, 85(1), 140–156. https://doi.org/10.1080/03637751.2017.1342043
   Web of Science ®Google Scholar
• Shierholz, H. (2014). Low wages and few benefits mean many restaurant workers can’t make ends meet. Economic policy institute, briefing paper. Retrieved April 17, 2021, from https://www.epi.org/publication/restaurant-workers/
   Google Scholar
• Sihombing, S., Astuti, E. S., Al Musadieq, M., Hamied, D., & Rahardjo, K. (2018). The effect of servant leadership on rewards, organizational culture, and its implication for employee’s performance. International Journal of Law and Management, 60(2), 505–516. https://doi.org/10.1108/IJLMA-12-2016-0174
   Google Scholar
• Steyn, H., Vos, D., & de Beer, L. (2018). Education in a modern society. BCES Conference Books, Vol. 16, Sofia: Bulgarian Comparative Education Society, Sofia, Bulgaria.
   Google Scholar
• Stone, K. V. W., & Arthurs, H. (2013). Rethinking workplace regulation: Beyond the standard contract of employment. Russell Sage Foundation.
   Google Scholar
• Tangirala, S., Kamdar, D., Venkataramani, V., & Parke, M. R. (2013). Doing right versus getting ahead; the effects of duty and achievement orientations on employees’ voice. Journal of Applied Psychology, 98(6), 1040–1050. https://doi.org/10.1037/a0033855
   PubMed Web of Science ®Google Scholar
• Thibaut, J. W., & Kelly, H. H. (1959). The social psychology of groups. John Wiley and Sons.
   Google Scholar
• Trmcic, A., Demmings, E., Kniel, K., Wiedmann, M., & Alcaine, S. (2021). Food safety and employee health implications of COVID-19: A review. Journal of Food Protection, 84(11), 1973–1989. https://doi.org/10.4315/JFP-21-201
   PubMed Web of Science ®Google Scholar
• Turker, D. (2009). Measuring corporate social responsibility: A scale development study. Journal of Business Ethics, 85(4), 411–427. https://doi.org/10.1007/s10551-008-9780-6
   Web of Science ®Google Scholar
• Vargo, S. L., & Lusch, R. F. (2004). Evolving to a new dominant logic for marketing. Journal of Marketing, 68(1), 1–17. https://doi.org/10.1509/jmkg.68.1.1.24036
   Web of Science ®Google Scholar