Ethical purchasing perceptions and practices of Oklahoma restaurant managers |
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| Authors: | Jung‐Mao Yeh Jerrold K Leong Lynda Martin Cihan Cobanoglu |
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| Institution: | 1. Ph.D. student in School of Hotel and Restaurant Administration , Oklahoma University , USA E-mail: ronnie‐lin@hotmail.com;2. Assistant professor in School of Hotel and Restaurant Administration , Oklahoma University , USA E-mail: leong@okstate.edu;3. Assistant professor in School of Hotel and Restaurant Administration , Oklahoma University , USA E-mail: lmartin@okstate.edu;4. Assistant professor in Department of Hotel, Restaurant, and Institutional Management , University of Delaware , USA E-mail: cihan@cihan.org |
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| Abstract: | This study examined ethical business perceptions and practices in purchasing dealings between junior and senior managers in the U.S. restaurants. This study investigated the managerial style in the context of business ethics relative to employees’ loyalty, ethical working behavior, attitude, and decision‐making process of restaurant's food purchasing personnel. Additionally, organizational business ethics training for employees is a crucial component to enhance adherence to an ethical code of conduct. The findings revealed that the managers’ ethical purchasing perceptions and practices of their employees’ behaviors were not different in terms of gender, age, and years of experiences as a manager. Corporate ethical standards and managerial ethical practices can guide managers and employees as to how to behave when confronted with a dilemma with regard to ethics and personal interest. Consequently, the prime principle of management or purchasing personnel in terms of ethical dealings has tremendous impact on a firm's operational performance and employees’ morale. |
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| Keywords: | Hospitality business ethics business ethics restaurant business ethics ethical purchasing practices management and leadership |
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