Award Date

5-1-2012

Degree Type

Dissertation

Degree Name

Doctor of Philosophy (PhD)

Department

Hotel Administration

First Committee Member

Clark S. Kincaid

Second Committee Member

Gail Sammons

Third Committee Member

Ashok Singh

Fourth Committee Member

Lori Olafson

Number of Pages

105

Abstract

This study examined the organizational commitment levels between 207 restaurant service employees from 11 restaurants working in different types of gratuity distribution environments, those sharing (or pooling) gratuities and those retaining their own gratuities. Identifying differences in organizational commitment levels between employees can assist managers in selecting which gratuity distribution environment, shared or individual, to utilize in their restaurant operations. No statistically significant differences were found in organizational commitment or organizational justice levels between restaurant employees in the differing gratuity environments. Differences in organizational commitment were found among employee types. Restaurant service staff preference for type of gratuity distribution system is also presented.

Keywords

Fairness; Gratuity; Justice; Organizational commitment; Pool; Restaurants – Employees; Shared; Tip; Tipping; Work environment

Disciplines

Business | Food and Beverage Management | Hospitality Administration and Management

Language

English


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