The effects of perceived quality of organizationally provided meal service on employees’ job performance and mediating role of organizational identification

Contemporary managers are developing alternative ways to sustain their competitive advantages. Motivation-enhancing features such as high-quality meal service provided by organizations can be thought of as one of these methods. The effect of the perceived quality of meal service provided by organizations on the job performance of employees and the mediating role of organizational identification during this process is studied. Private security-sector employees working in Turkey (N?=?597) are being focused in this study. As a result of analyses (correlation and regression analyses, structural equation model), the authors find that the perceived quality of meal service provided by organizations improves employees’ job performance significantly and organizational identification has a partial mediating role on this association. The findings of this study will be of interest to key stakeholders such as public or private organizations, labor unions and the media.     

A Taguchi-based Kansei engineering study of mobile phones at product design stage

This article is aimed at applying Taguchi method in Kansei engineering and explores a way to integrate it into an industrial product design stage. Emotional customer needs are derived using Kansei image word pairs. The Taguchi-based approach is validated by a case study with mobile phones. Experimental work in implementing the proposed approach was able to suggest design attributes of a mobile phone that are essential to be considered at the product design stage to satisfy the customers’ expectations and hence to increase the company's sales.