Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1010203 | International Journal of Hospitality Management | 2008 | 7 Pages |
Abstract
The purpose of this study was to examine the effect of customer perceptions of control within the dining experience on their perceptions of employee performance. The moderating influence of restaurant type on the relationship between perceived control and evaluations of employee performance was also examined. Results indicate that high perceived control leads to higher perceptions of employee performance than low perceived control. Results also suggest that increased control has a greater positive effect on employee performance ratings in fine dining restaurants than in more casual restaurant environments.
Related Topics
Social Sciences and Humanities
Business, Management and Accounting
Strategy and Management
Authors
Breffni M. Noone,