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The Influence Of Warmth And Competence Perceptions On Employees’ Attitudinal And Behavioral Responses In Casual Dining Restaurants, Diego Riva Humbert Bufquin

Theses and Dissertations

Employees in the hospitality industry continuously judge their peers and leaders in order to evaluate their work environment. Group and individual evaluations are systematic, as the restaurant industry is characterized by high labor intensiveness that typically involves substantial social interactions and task interdependence. As a consequence, employees come up with quick and broad conclusions about the characteristics of the people that they work with or for.

Along these lines, two of the most significant constructs that govern the social perceptions or evaluations of individuals and groups are people’s perceived warmth and competence. The warmth construct informs people whether a person …