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dc.contributor.authorC.G. Davidson, Michael
dc.contributor.authorL. Manning, Mark
dc.date.accessioned2017-05-03T12:03:28Z
dc.date.available2017-05-03T12:03:28Z
dc.date.issued2003
dc.date.modified2009-11-11T05:25:19Z
dc.identifier.issn15256480
dc.identifier.doi10.1300/J149v04n04_05
dc.identifier.urihttp://hdl.handle.net/10072/26600
dc.description.abstractSeven dimensions of organizational climate and measures of perceived customer satisfaction were gathered from food and beverage employees of 14 hotels. Regression analysis revealed organizational climate to explain 26.9% of the variance in customer satisfaction with food and beverage and only two organizational climate dimensions, professional and organizational esprit, and conflict and ambiguity, displaying a unique relationship to customer satisfaction with food and beverage. Customer satisfaction with food and beverage was found to explain 18.45% of the variation in RevPAR among the hotels. Recommendations are made as to which dimensions of organizational climate should be targeted for intervention programs attempting to increase hotel financial performance.
dc.description.peerreviewedYes
dc.description.publicationstatusYes
dc.languageEnglish
dc.language.isoeng
dc.publisherRoutledge
dc.publisher.placeUnited States
dc.relation.ispartofpagefrom85
dc.relation.ispartofpageto100
dc.relation.ispartofissue4
dc.relation.ispartofjournalInternational Journal of Hospitality and Tourism Administration
dc.relation.ispartofvolume4
dc.subject.fieldofresearchCommercial Services
dc.subject.fieldofresearchTourism
dc.subject.fieldofresearchcode1504
dc.subject.fieldofresearchcode1506
dc.titleOrganizational Climate of Food and Beverage Employees: Its Impact Upon Customer Satisfaction in Hotels
dc.typeJournal article
dc.type.descriptionC1 - Articles
dc.type.codeC - Journal Articles
gro.date.issued2003
gro.hasfulltextNo Full Text
gro.griffith.authorDavidson, Michael C.


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