Work values of hotel's Chinese restaurant managers in Hong Kong

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Work values of hotel's Chinese restaurant managers in Hong Kong

 

Author: Chung, Kam-ho Manson
Title: Work values of hotel's Chinese restaurant managers in Hong Kong
Degree: M.Sc.
Year: 2000
Subject: Restaurants -- China -- Hong Kong -- Employees -- Attitudes
Executives -- China -- Hong Kong -- Attitudes
Hong Kong Polytechnic University -- Dissertations
Department: Multi-disciplinary Studies
Dept. of Hotel and Tourism Management
Pages: vii, 71, [67] leaves : ill. ; 30 cm
Language: English
InnoPac Record: http://library.polyu.edu.hk/record=b1516314
URI: http://theses.lib.polyu.edu.hk/handle/200/3958
Abstract: The purpose of this dissertation is to study the work values of the hotel's Chinese restaurant managers in Hong Kong. Work values were measured by a self-administered questionnaire based on Hofstede's (1980a) Values Survey Module as well as Bond's (1988) Chinese Value Survey. The data were collected from one hundred and fifty two hotel Chinese restaurant managers working in Hong Kong. Factor Analysis was used to determine the underlying dimensions, and five factors were successfully identified, namely Congenial job context, Desirable job content, Job status and prospect, Self-fulfillment and accountability, and Confucian work dynamism. The findings indicate that hotel Chinese restaurant managers value secure employment, pleasant physical working conditions, high earning and good cooperation with superiors and peers. The same respondents did not put great emphasis on job prospect, external community and traditional Chinese values, e.g. protecting "face". Moreover, significant differences were found in two of the demographic variables, i.e., gender and number of year in attaining education, in relation to the five identified factors. In accordance with the findings of this research, five recommendations were made to the Government of HKSAR as well as hotel senior management for the amelioration of the hotel Chinese restaurant industry in Hong Kong 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 for Chinese foodservice personnel; restoration of Chinese ethic through public education and hotel internal training programs.

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