Group diversity and employee service innovative behavior in the hospitality industry: a multilevel model

被引:25
|
作者
Yang, Mingjun [1 ,2 ]
Tuan Trong Luu [1 ]
Qian, David [1 ]
机构
[1] Swinburne Univ Technol, Swinburne Business Sch, Hawthorn, Vic, Australia
[2] Deakin Univ, Sch Psychol, Burwood, Australia
关键词
Creative self-efficacy; Developmental culture; Employee service innovative behavior; Group diversity; CREATIVE SELF-EFFICACY; DEEP-LEVEL DIVERSITY; TRANSFORMATIONAL LEADERSHIP; MEDIATING ROLE; DEVELOPMENTAL CULTURE; LEARNING ORIENTATION; KNOWLEDGE; PERFORMANCE; MANAGEMENT; EXTROVERSION;
D O I
10.1108/IJCHM-06-2021-0822
中图分类号
F [经济];
学科分类号
02 ;
摘要
Purpose Service innovative behavior from employees helps hospitality organizations gain a competitive advantage and sustain business flourishment. Although group diversity has been demonstrated as a predictor of employee outcomes, whether group diversity in terms of extraversion and openness enhances employee service innovative behavior remains a gap. This study aims to fill this gap by developing a multilevel model of the direct relationship between group diversity in terms of extraversion and openness and employee service innovative behavior and also the mediations and moderations behind the relationship. Design/methodology/approach The authors collectd data from 44 Chinese hospitality teams. The research model was validated by multilevel structural equation modeling. Findings Results showed that both group extraversion diversity and group openness diversity fostered employee service innovative behavior via creative self-efficacy. Developmental culture strengthened the effectiveness of group openness diversity on creative self-efficacy and the effectiveness of creative self-efficacy on employee service innovative behavior. Nevertheless, developmental culture did not strengthen the effectiveness of group extraversion diversity on creative self-efficacy. Practical implications Findings suggest that managers and team leaders from hospitality organizations can elicit employee service innovative behavior through increasing group diversity in terms of extraversion and openness. Hospitality practitioners also should understand that employees' confidence for creativity is able to channel group diversity into employee service innovative endeavors. Moreover, building developmental culture is essential for hospitality teams to strengthen the effect of group diversity on innovating services. Originality/value This study expands the diversity-innovation research through unfolding both the mediations and the moderations behind the link between group diversity in terms of extraversion and openness and employee service innovative behavior.
引用
收藏
页码:808 / 835
页数:28
相关论文
共 50 条
  • [1] Can group diversity translate adhocracy culture into service innovative behavior among hospitality employees? A multilevel study
    Yang, Mingjun
    Luu, Tuan Trong
    Qian, David
    [J]. INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT, 2022, 107
  • [2] Antecedents for Employee Helping Behavior in the Hospitality Industry
    Luo, Zhenpeng
    Marnburg, Einar
    Ogaard, Torvald
    Larsen, Svein
    [J]. JOURNAL OF CHINA TOURISM RESEARCH, 2013, 9 (04) : 395 - 412
  • [3] Antecedents of Employee Green Behavior in the Hospitality Industry
    Khan, Noor Ullah
    Cheng, Jie
    Yasir, Muhammad
    Saufi, Roselina Ahmad
    Nawi, Noorshella Che
    Bazkiaei, Hanieh Alipour
    [J]. FRONTIERS IN PSYCHOLOGY, 2022, 13
  • [4] The influence of inclusive leadership on hospitality employees' green innovative service behavior: A multilevel study
    Asghar, Muhammad
    Gull, Nida
    Xiong, Zhengde
    Shu, Ao
    Faraz, Naveed Ahmad
    Pervaiz, Khansa
    [J]. JOURNAL OF HOSPITALITY AND TOURISM MANAGEMENT, 2023, 56 : 347 - 355
  • [5] Employee-customer identification and service quality in the hospitality industry
    Schwepker Jr, Charles H.
    Dimitriou, Christina K.
    [J]. AMERICAN JOURNAL OF BUSINESS, 2024, 39 (04) : 211 - 227
  • [6] Hospitality employee knowledge-sharing behaviors in the relationship between goal orientations and service innovative behavior
    Kim, Taegoo Terry
    Lee, Gyehee
    [J]. INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT, 2013, 34 : 324 - 337
  • [7] Green inclusive leadership and hospitality employees' green service innovative behavior in the Chinese hospitality context: The roles of basic psychological needs and employee traditionality
    Zhao, Hongdan
    Chen, Yuanhua
    Zhao, Siyong
    Wang, Bin
    [J]. INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT, 2024, 123
  • [8] Employee engagement, its antecedents and effects on business performance in hospitality industry: a multilevel analysis
    Liu, Xiaoming
    Yu, Jing
    Guo, Qiang
    Li, Jun
    [J]. INTERNATIONAL JOURNAL OF CONTEMPORARY HOSPITALITY MANAGEMENT, 2022, 34 (12) : 4631 - 4652
  • [9] Improving frontline service employees' innovative behavior using conflict management in the hospitality industry: The mediating role of engagement
    Jung, Hyo Sun
    Yoon, Hye Hyun
    [J]. TOURISM MANAGEMENT, 2018, 69 : 498 - 507
  • [10] Illegitimate Customer Complaining Behavior in Hospitality Service Encounters: A Frontline Employee Perspective
    Huang, Zhuowei
    Miao, Li
    [J]. JOURNAL OF HOSPITALITY & TOURISM RESEARCH, 2016, 40 (06) : 655 - 684