A pilot test was conducted to fine-tune the survey instrument. Hotel employees in an upper-economy hotel in a city of a Midwestern state in the US and both Hotel and Restaurant Management graduate and undergraduate students in that city who had worked in hotels were asked to participate in the pilot test. One hundred survey questionnaires were distributed, and 49 surveys were returned for pilot test. Wording for the final questionnaire was slightly modified based on the respondent feedback of the pilot test.