Individual, unit, and organizational-level examination of perceived external prestige, psychological capital, and psychological empowerment in quick service restaurants

Abstract

Scope and Method of Study: The purpose of this dissertation is to present three studies examining perceived external prestige, psychological capital, and psychological empowerment. A quantitative survey completed by quick service restaurant employees formed the basis of the research design.

Findings and Conclusions: This dissertation thoroughly examined the relationships among perceived external prestige, psychological capital and psychological empowerment at the individual, unit and organizational-level context within quick service restaurants. In particular, it was found that perceived external prestige served as an antecedent to psychological capital and psychological empowerment. Psychological capital and psychological empowerment served as predictors of service quality while psychological empowerment was positively related to restaurant revenues. Finally, it was determined that the unit-level quick service restaurant scores higher in perceived external prestige, psychological capital and psychological empowerment versus the organizational, or corporate-level.