Please use this identifier to cite or link to this item:
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:
Keywords: social identity approach
labour process
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.
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 (

Files in This Item:
File Description SizeFormat 
2_2_42_57_Richards_Marks.pdfFulltext - Published Version108.94 kBAdobe PDFView/Open

This item is protected by original copyright

Items in the Repository are protected by copyright, with all rights reserved, unless otherwise indicated.

If you believe that any material held in STORRE infringes copyright, please contact providing details and we will remove the Work from public display in STORRE and investigate your claim.