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Title: Work values of Chinese food service managers
Authors: Wong, CKS
Chung, KHM
Keywords: Work ethic
Food industry
Management culture
Hotel and catering
Hong Kong
Issue Date: 2003
Publisher: Emerald Group Publishing Limited
Source: International journal of contemporary hospitality management, 2003, v. 15, no. 2, p. 66-75 How to cite?
Journal: International journal of contemporary hospitality management 
Abstract: The purpose of this study is to provide relevant information for non‐Chinese hoteliers and caterers who plan to engage in the Chinese food service industry within or beyond China's boundaries. A total of 152Chinese restaurant managers working in Hong Kong hotels were surveyed. Factor analysis revealed five underlying dimensions: congenial job context, desirable job content, job status and prospects, self‐fulfilment and accountability, and Confucian work dynamism. Chinese restaurant managers were found to valuesecure employment, pleasant physical working conditions, high earning and good co‐operation with superiors and peers. Recommendations are made to the concerned government and hotel senior management including: the gender diversity for managerial workforce; managerial competence enhancement for female managers; adoption of unified strategies and plans for the joint ventures or wholly owned foreign hotel companies; introduction of formal vocational education and technical training system forChinese food service personnel; and, restoration of Chinese ethics through public education and hotel internal training programs.
ISSN: 0959-6119
EISSN: 1757-1049
DOI: 10.1108/09596110310462913
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