Browsing by Author "Yu, H."

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    The differential effects of leader Food safety priority and ethical leadership on food safety promotive and prohibitive voices: A socially desirable responding theory perspective
    (Taylor & Francis, 2023) Yu, H.; Guchait, P.; Achyldurdyyeva, J.; Paşamehmetoğlu, Ayşın; Hotel Management; PAŞAMEHMETOĞLU, Ayşın
    Studies on impact of different leadership styles on the promotive and prohibitive forms of food safety voices are limited. Therefore, drawing on socially desirable responding theory, this study examined the differential effects of leader food safety priority and ethical leadership on food handlers’ promotive and prohibitive forms of food safety voices. We found that leader food safety priority and ethical leadership influence employee voice through different mechanisms. Moreover, the indirect impact of leader food safety priority on promotive voices was stronger, while ethical leadership had a stronger indirect effect on prohibitive voice. Finally, leader–member exchange strengthened the indirect effects of leadership antecedents on both forms of food safety voices. This study provides theoretical and practical contributions to food safety voice literature.
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    A multilevel investigation of the leadership factors on food safety promotive and prohibitive voices through food safety consciousness
    (Elsevier, 2021-06) Yu, H.; Guchait, P.; Achyldurdyyeva, J.; Paşamehmetoğlu, Ayşın; Hotel Management; PAŞAMEHMETOĞLU, Ayşın
    Little research has empirically examined how leadership factors influence food safety promotive and prohibitive voice differently. Also, little research has examined the moderating effects of leadership on the relationship between individual antecedents and promotive and prohibitive voice as contextual factors. The current study developed and tested a multilevel model regarding how leaders' food safety orientation and authentic leadership influence employees' food safety-related prohibitive and promotive voices. The results showed that leaders' food safety orientation is an important antecedent of employees' food safety prohibitive and promotive voices and both relationships are partially mediated by employees' food safety consciousness. Additionally, the results suggested that authentic leadership works as a contextual factor that moderates the relationship between employees' food safety consciousness and food safety prohibitive voice, but the moderating effect is not significant in the relationship between employees’ food safety consciousness and promotive voice. The results of this study provide meaningful insights for researchers by empirically examining how leadership factors influence food safety prohibitive and promotive voice differently as antecedent and moderator.