Employee responsibility and basic human values in the hospitality sector

Abstract

This study attempts to investigate the connection between the personal value profile of different groups of hospitality employees (i.e., restaurant managers, chefs/cooks, waiters/bartenders, and kitchen helpers) and the magnitude of authority and responsibility in their positions using the analytical aspect of Schwartz’s (1992) theory in basic human values as the basis. A set of logistic regression models are created to provide support for the hypotheses related to such jobs with self-transcendence, self enhancement axis, and openness to change-conservation axis of Schwartz’s theory of basic human values and to achieve the objectives of the study. Our findings generally supported the hypothesized relationships between personal values and professional status of hospitality employees. Distinct relationships are manifested in jobs with higher professional status such as restaurant managers and chefs/cooks. The study aims to expand on the existing literature by exploring the human values in the hospitality sector.