Motivating Hotel Employees: Beyond the Carrot and the Stick

Cornell Hotel and Restaurant Administration Quarterly

Volumn 36, Issue 1, 1995, Pages 20-27

  Simons, Tony ^a   Enz, Cathy A ^b  

^a 335 Statler Hall   (United States)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000661864     PISSN: 00108804     EISSN: 15523853     Source Type: Journal    
DOI: 10.1177/001088049503600114     Document Type: Article

References (10)

1. See: Frank Landy and Wendy Becker, “Motivation Theory Reconsidered,” Research in Organizational Behavior, Vol. 9 (1987), pp. 1–39;
2. Ruth Kanfer,“Motivation Theory and Industrial/Organizational Psychology,”in Handbook of Industrial and Organizational Psychology, second edition, ed. M.D. Dunnette,Vol. 1 (Palo Alto: Consulting Psychologists Press, 1990), pp. 75–170.
3. Abraham Maslow, Motivation and Personality (New York: Harper, 1954).
4. Kenneth Kovach,“What Motivates Employees? Workers and Supervisors Give Different Answers,”Business Horizons, Sept.—Oct. 1987, pp. 58–65.
5. Kwame Charles and Lincoln Marshall,“Motivational Preferences of Caribbean Hotel Workers: An Exploratory Study,”International Journal of Contemporary Hospitality Management, Vol. 4, No. 3 (1992), pp. 25–29.
6. Richard Darder,“Six Steps to Creating a Positive Motivational Working Environment,”International Gaming and Wagering Business, Vol. 15 (March 1994), pp. 17–18.
7. For another viewpoint, see the guest editorial in this issue of the Cornell Quarterly, p. 80.
8. Kovach, 1987.
9. Kovach, p. 58.
10. Saul Gellerman, Motivation in the Real World (New York: Penguin, 1992), p. 154.