leadership and motivation in hospitality

To employ a scale used in previous hospitality-specific work, the choice is, then,
between Borchgrevink and Boster (1994) and Susskind et al. (2000a). The four-
item scale used by Borchgrevink and Boster was chosen based on the following
rationale:

 the four-point scale demonstrated better psychometric properties:
o reliability α = 0.81 compared with α = 0.75 in Susskind et al.; and
o higher factor loadings in Borchgrevink and Boster.
 the four-item scale is more succinct (versus six items in Susskind et al.); and
 Borchgrevink and Boster’s survey was targeted at foodservice employees
compared with mangerial staff from a variety of departments in hospitality
organisations in Susskind et al..

Details of the Social Support scale are provided in Figure 5 - 5.

Construct name Social Support (SS)

Definition The degree to which respondents feel that they are supported (at work) by co-workers

Understanding of
concept

Social support can enhance employees’ work motivation and

service standards

Inclusion
rationale

Is included in three separate hospitality leadership studies
(Borchgrevink and Boster 1994; Ross and Boles 1994;
Susskind et al. 2000a). Also included/discussed in a number
of hospitality motivation studies and broader hospitality
studies. Simons’ (2004: 348) hospitality motivation review
recommends work on relationships between social contexts
and performance outcomes.
Scale source/s Borchgrevink and Boster (1994)

Scale semantic Agreement

Thinking about your current job, please tick a box to
indicate how much you agree or disagree with each of
the following statements

Level of agreement

Strongly

disagree

Strongly

agree

SS1 It is easy to talk with my co-workers. 1 2 3 4 5

SS2 My copersonal problems.-workers are willing to listen to my 1 2 3 4 5

SS3 My coeasier for me.-workers go out of their way t o make life 1 2 3 4 5

SS4 My coget tough for me at work.-workers can be relied on when things 1 2 3 4 5

Figure 5-5 The Social Support construct