VDM Tepeci, M: Person Organizationfit in The Restaurant Industry

This study developed the Hospitality Industry Culture Profile (HICP), an instrument to assess organizational culture, individual values, and person organization (P-O) fit in hospitality organizations. The instrument was administered to a sample of 326 employees representing 34 restaurants in USA. A seven-factor structure of organizational culture was identified. A .67 correlation among culture profiles of 26 restaurants suggests an industry-wide restaurant culture exists. Then, perceived organizational culture, preferred organizational culture, and the P-O fit were assessed as predictors of job satisfaction, intent to remain,and willingness to recommend the organization. Perceived and calculated P-O fit were assessed. Mixed and limited results in correlating the measures indicate continuing questions about measurement of P-O fit. Perceived fit was found to explain variance in the outcomes beyond that explained by organizational culture and individual values, but calculated fit did not. Perceived and calculated P-O fit explained significant variance in the outcomes when perceived and preferred culture were not in the model.