Modified scales for organizational identification and organizational disidentification for the foodservice industry.

Abstract

This study is to test whether social identity theory can be applied to employees in the foodservice industry. Modified measures of OI and ODI using a mixed-method developed and tested and presented empirical evidence for the reliability and validity of the scales. To specify the domain of construct, the existing measures of social identification varied across studies were reviewed. A preliminary list of OI and ODI measurement scales were generated based on previous measures and data from personal interviews with foodservice workers. An expert group reviewed items and removed irrelevant and redundant ones. Also, two online surveys were conducted to validate the measurements and identify the underlying structures of the constructs. The findings of this study suggest that the final measures of OI and ODI using the categorical dimension approach are one-dimensional, reliable, and valid.