In particular, the issue of ethics in the foodservice industry has
become increasingly important, as eating out has become an
integral part of our daily lives. Due to the inherent industry
characteristics of inseparability and intangibility, hospitality
industry management must attend to ethical issues more carefully
than other industries (Stevens and Fleckenstein, 1999). Since
employees in the foodservice industry directly affect customers’
health and hygiene through the foods they make and serve,
companies must carry out their social responsibilities and duties
faithfully (McCabe et al., 2006). Whether or not the foodservice
industry emphasizes ethical practices, restaurant employees’
behavior is important due to the possibility of threatening
customers’ health through unethical decision-making in terms
of food stability (Walczak and Reuter, 2004). Schwepker and
Hartline (2005) emphasized that unethical behavior generally
occurred in order to correct or hide a mistakes or, in the case of
employees in contact with customers, to promote corporate
performance. Although the ethical climate of an organization
significantly influences a service provider’s attitudes