The Effects of Self-Esteem, Virtuousness and Work Values on the Ethical Behaviors: An Empirical Study in the Hotel Industry

This study investigates the impact of self-esteem, virtuousness and work values on ethical behaviors. In literature, studies suggest that individual and organizational factors as an important determinant or precursor of ethical behaviors. However, there has been relatively little substantive research focusing on these issues. In this respect, significant findings have been collected as a result of a research conducted on 174 employees of ten hotel enterprises in Turkey. Based on the findings, significant relationships have been observed among self-esteem, virtuousness, work values and ethical behaviors. Accordingly, one of the dimensions of virtuousness and self-esteem affect ethical behaviors positively. Moreover, dimensions of work values such as influence and advancement, working relationships and financial & working conditions are found out to have effect on ethical behaviors

The Effects of Self-Esteem, Virtuousness and Work Values on the Ethical Behaviors: An Empirical Study in the Hotel Industry

This study investigates the impact of self-esteem, virtuousness and work values on ethical behaviors. In literature, studies suggest that individual and organizational factors as an important determinant or precursor of ethical behaviors. However, there has been relatively little substantive research focusing on these issues. In this respect, significant findings have been collected as a result of a research conducted on 174 employees of ten hotel enterprises in Turkey. Based on the findings, significant relationships have been observed among self-esteem, virtuousness, work values and ethical behaviors. Accordingly, one of the dimensions of virtuousness and self-esteem affect ethical behaviors positively. Moreover, dimensions of work values such as influence and advancement, working relationships and financial & working conditions are found out to have effect on ethical behaviors

Alginate based active edible coating effectiveness in shelf-life enhancement of hot smoked rainbow trout

Alginate based active edible coating have significant potential to develop packaging films and coatings for shelf-life extension of seafood products. In this study hot smoked rainbow trout fillets were separated into two groups: uncoated trout fillet (C) and coated with alginate based active edible materials containing 1 % thyme oil (w/w). The effect of alginate coating enriched with thyme oil on the quality of smoked rainbow trout fillets during refrigerated storage (2 +/- 1 degrees C) over a period of 7 weeks was evaluated. Hot smoked trout fillets were analysed for microbiological (mesophilic aerobic, psychrotrophic, anaerobic bacteria count, mould and yeast, Clostridium spp.) and chemical (Total volatile basic nitrogen, trimethylamine nitrogen and tiobarbituric acid index values) characteristics. This study demonstrates the effectiveness of edible active alginate coating in preserving hot smoked trout fillets from lipid oxidation and microbial growth