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Coping with workplace incivility in the foodservice industry
Malmö University, Faculty of Culture and Society (KS), Department of Urban Studies (US). Malmö University, Centre for Work Life and Evaluation Studies (CTA).ORCID iD: 0000-0002-2077-0243
Lunds Universitet.
Lunds Universitet.
2023 (English)In: Journal of Human Resources in Hospitality & Tourism, ISSN 1533-2845, E-ISSN 1533-2853, Vol. 22, no 3, p. 489-512Article in journal (Refereed) Published
Abstract [en]

The purpose of the study was to explore employees’ appraisals and coping responses to workplace incivility in the foodservice industry. Five group interviews with foodservice workers were conducted. 13 different types of experienced or witnessed incivility were identified. Positive-benign, irrelevant, and negative appraisals were found, as well as four major coping themes. These were active, passive, and proactive coping as well as reappraisal, encompassing twelve forms of coping behaviors. Additionally, workplace incivility was described as a daily stressor which can be expressed as a part of the workplace culture in the foodservice industry.

Place, publisher, year, edition, pages
Taylor & Francis, 2023. Vol. 22, no 3, p. 489-512
National Category
Psychology Work Sciences
Research subject
Organisational studies; Arbete och organisation
Identifiers
URN: urn:nbn:se:mau:diva-58551DOI: 10.1080/15332845.2023.2180964Scopus ID: 2-s2.0-85150341971OAI: oai:DiVA.org:mau-58551DiVA, id: diva2:1741246
Available from: 2023-03-03 Created: 2023-03-03 Last updated: 2023-07-04Bibliographically approved

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Publisher's full textScopushttps://www.tandfonline.com/doi/full/10.1080/15332845.2023.2180964

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Holm, Kristoffer

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CiteExportLink to record
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Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
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Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
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  • Other locale
More languages
Output format
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