Please use this identifier to cite or link to this item: http://hdl.handle.net/1893/29524
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
Author(s): Richards, James
Marks, Abigail
Contact Email: abigail.marks@stir.ac.uk
Keywords: social identity approach
labour process
resistance
teamwork
ethnography
hotel and catering
Issue Date: 2007
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.
URL: http://www.business-and-management.org/paper.php?id=14
Rights: This paper is published under a Creative Commons (Attribution 2.0 UK: England & Wales) licence (https://creativecommons.org/licenses/by/2.0/uk/)

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