Motivating Foodservice Employees to Follow Safe Food Handling Practices: Perspectives from a Multigenerational Workforce

dc.contributor.author Arendt, Susan
dc.contributor.author Arendt, Susan
dc.contributor.author Roberts, Kevin
dc.contributor.author Strohbehn, Catherine
dc.contributor.author Strohbehn, Catherine
dc.contributor.author Paez, Paola
dc.contributor.author Ellis, Jason
dc.contributor.author Meyer, Janell
dc.contributor.department Apparel, Events and Hospitality Management
dc.date 2018-02-15T11:05:53.000
dc.date.accessioned 2020-06-29T22:47:41Z
dc.date.available 2020-06-29T22:47:41Z
dc.date.copyright Wed Jan 01 00:00:00 UTC 2014
dc.date.embargo 2014-11-14
dc.date.issued 2014-01-01
dc.description.abstract <p>Hospitality managers deal with a very diverse workforce, employing workers from up to four different generations, which poses a challenge for managers as they attempt to train and motivate employees. Food safety is of particular concern in foodservice organizations. This study assessed the generational differences related to foodservice employees’ perceptions of their supervisors’ roles in food safety and how supervisors could improve their effectiveness. A mixed methods approach (survey and focus groups) was used. Qualitative data analysis revealed four themes: consistency, training, managers’ behaviors, and employees’ behaviors. Based on these, best practices are suggested for motivating a multigenerational workforce.</p>
dc.description.comments <p>This is an Accepted Manuscript of an article published by Taylor & Francis in <em>Journal of Human Resources in Hospitality and Tourism</em> in 2014, available online: http:// www.tandf.com/10.1080/15332845.2014.888505.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/aeshm_pubs/41/
dc.identifier.articleid 1044
dc.identifier.contextkey 6360429
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath aeshm_pubs/41
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/2279
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/aeshm_pubs/41/2014_Arendt_MotivatingFoodservice.pdf|||Sat Jan 15 00:09:26 UTC 2022
dc.source.uri 10.1080/15332845.2014.888505
dc.subject.disciplines Food and Beverage Management
dc.subject.disciplines Food Science
dc.subject.disciplines Occupational Health and Industrial Hygiene
dc.subject.disciplines Training and Development
dc.subject.keywords Foodservice supervisors
dc.subject.keywords management
dc.subject.keywords food safety
dc.subject.keywords multigenerational workforce
dc.title Motivating Foodservice Employees to Follow Safe Food Handling Practices: Perspectives from a Multigenerational Workforce
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isAuthorOfPublication 87f4760d-3a63-49f0-ae00-2f8945a3d4ba
relation.isAuthorOfPublication b92cb081-0a01-431c-9d8f-69015f7ad396
relation.isOrgUnitOfPublication 5960a20b-38e3-465c-a204-b47fdce6f6f2
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