Abstract
ABSTRACT In this paper, we propose a theoretical framework and an empirical construct of organizational food culture. We first conducted a literature review to create a preliminary theoretical framework. Next, we developed a parsimonious empirical construct of organizational food culture and we tested its reliability and construct validity using data collected from the industry. At the end of this research, a two dimension model made up of provision of food and organizational function policy and hierarchical policy was finalized as the preliminary parsimonious construct of organizational food culture. Keywords Organizational Culture; Organizational Food Culture; Health
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