|Appears in Collections:||Management, Work and Organisation Journal Articles|
|Peer Review Status:||Refereed|
|Title:||Biting the hand that feeds: Social identity and resistance in restaurant teams|
|Keywords:||social identity approach|
hotel and catering
|Citation:||Richards J & Marks A (2007) Biting the hand that feeds: Social identity and resistance in restaurant teams. International Journal of Business Science and Applied Management, 2 (2), pp. 42-57. http://www.business-and-management.org/paper.php?id=14|
|Abstract:||Groups and teams have been a major focal point of psychological and sociological theory and research. An understanding of groups is necessary for almost every analysis of social behaviour, including, leadership, majority-minority relations, status, role dierentiation and socialisation (Levine and Moreland, 1998). Furthermore, small groups provide important contexts within which other behaviour occurs e.g. attraction, aggression and altruism (Geen 1998; Batson 1998). At a functional level, people spend much of their lives in collectives of some kind; e.g. families, school classes and sports teams, and these groups provide members with vital material and psychological resources.|
|Rights:||This paper is published under a Creative Commons (Attribution 2.0 UK: England & Wales) licence (https://creativecommons.org/licenses/by/2.0/uk/)|
|2_2_42_57_Richards_Marks.pdf||Fulltext - Published Version||108.94 kB||Adobe PDF||View/Open|
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