{"title":"隐性偏见:组织认同如何影响组织偏好","authors":"Thais Guisard, William Hebl, Juan M. Madera","doi":"10.1016/j.ijhm.2025.104307","DOIUrl":null,"url":null,"abstract":"<div><div>To explain resistance to DEI efforts, research has primarily focused on demographic factors, such as race and gender, leaving a gap in understanding the role of psychological factors like organizational identification (OID). Using two studies with hospitality professionals, this study addresses this gap by revealing that high levels of OID can lead to an unintended consequence: employees with strong identification with their organization are less likely to recognize workplace inequities. This relationship is mediated by OCB-loyalty, where highly identified employees engage in behaviors that promote the organization externally, reinforcing their positive bias. Perceived workplace inequities was positively related to the perceived utility of DEI. These findings highlight the complexity of OID, while it can enhance loyalty, it may also obscure employees' recognition of the inequities DEI programs aim to address.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"131 ","pages":"Article 104307"},"PeriodicalIF":9.9000,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"A hidden bias: How organizational identification impacts organizational favoritism\",\"authors\":\"Thais Guisard, William Hebl, Juan M. Madera\",\"doi\":\"10.1016/j.ijhm.2025.104307\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>To explain resistance to DEI efforts, research has primarily focused on demographic factors, such as race and gender, leaving a gap in understanding the role of psychological factors like organizational identification (OID). Using two studies with hospitality professionals, this study addresses this gap by revealing that high levels of OID can lead to an unintended consequence: employees with strong identification with their organization are less likely to recognize workplace inequities. This relationship is mediated by OCB-loyalty, where highly identified employees engage in behaviors that promote the organization externally, reinforcing their positive bias. Perceived workplace inequities was positively related to the perceived utility of DEI. These findings highlight the complexity of OID, while it can enhance loyalty, it may also obscure employees' recognition of the inequities DEI programs aim to address.</div></div>\",\"PeriodicalId\":48444,\"journal\":{\"name\":\"International Journal of Hospitality Management\",\"volume\":\"131 \",\"pages\":\"Article 104307\"},\"PeriodicalIF\":9.9000,\"publicationDate\":\"2025-06-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Hospitality Management\",\"FirstCategoryId\":\"91\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0278431925002300\",\"RegionNum\":1,\"RegionCategory\":\"管理学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"HOSPITALITY, LEISURE, SPORT & TOURISM\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Hospitality Management","FirstCategoryId":"91","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0278431925002300","RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"HOSPITALITY, LEISURE, SPORT & TOURISM","Score":null,"Total":0}
A hidden bias: How organizational identification impacts organizational favoritism
To explain resistance to DEI efforts, research has primarily focused on demographic factors, such as race and gender, leaving a gap in understanding the role of psychological factors like organizational identification (OID). Using two studies with hospitality professionals, this study addresses this gap by revealing that high levels of OID can lead to an unintended consequence: employees with strong identification with their organization are less likely to recognize workplace inequities. This relationship is mediated by OCB-loyalty, where highly identified employees engage in behaviors that promote the organization externally, reinforcing their positive bias. Perceived workplace inequities was positively related to the perceived utility of DEI. These findings highlight the complexity of OID, while it can enhance loyalty, it may also obscure employees' recognition of the inequities DEI programs aim to address.
期刊介绍:
The International Journal of Hospitality Management serves as a platform for discussing significant trends and advancements in various disciplines related to the hospitality industry. The publication covers a wide range of topics, including human resources management, consumer behavior and marketing, business forecasting and applied economics, operational management, strategic management, financial management, planning and design, information technology and e-commerce, training and development, technological developments, and national and international legislation.
In addition to covering these topics, the journal features research papers, state-of-the-art reviews, and analyses of business practices within the hospitality industry. It aims to provide readers with valuable insights and knowledge in order to advance research and improve practices in the field.
The journal is also indexed and abstracted in various databases, including the Journal of Travel Research, PIRA, Academic Journal Guide, Documentation Touristique, Leisure, Recreation and Tourism Abstracts, Lodging and Restaurant Index, Scopus, CIRET, and the Social Sciences Citation Index. This ensures that the journal's content is widely accessible and discoverable by researchers and practitioners in the hospitality field.