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Weber, J., Kurke, L. B., & Pentico, D. W. (2003). Why Do Employees Steal? Assessing Differences in Ethical and Unethical Employee Behavior Using Ethical Work Climates. Business & Society,  42(3), 359-380

Summary: This study is examined data from two matched health care providers managed by an insurance company where auditors had discovered theft by employees in one of the matched organizations. Data were gathered about the organizations' ethical work climates (EWCs). Analysis revealed statistically significant differences in EWCs across the two organizations. As predicted, the organization with the morally preferred EWCs did not have theft. Both macro- and micro-organizational influences are explored to explain these differences, along with implications for practitioners and academic research. This is the first study to suggest that a priori EWCs can be useful in predicting observable behavior.

Questions to consider:

1. Why is the health care industry particularly susceptible to unethical employee behaviors?
    
2. How did the organization with ethical work climates (EWCs) compare to those without EWCs in regards to unethical behaviors in the workplace?
    
3. Based on the findings of this study would you adopt an EWC? Why or why not?
    

Ghiselli, R. & Ismail, J. A. (1998). Employee theft and efficacy of certain control procedures in commercial food and service operations. Journal of Hospitality & Tourism Research, 22(2), 174-187.

Summary: Estimates suggest that theft is responsible for one third of business failures and may be quite prevalent in food service. This study examined employee deviance and theft in food service operations and, in a limited number of settings, the efficacy of certain managerial policies and procedures in reducing or preventing the incidence of theft. Results indicate that older employees were less likely to participate in theft-related activities. Also, employees were more likely to engage in unacceptable activities that were more likely to be within the context of their job and where more of an opportunity was perceived. In most cases the respondents believed they were less involved than other employees. The amount reported to be stolen by employees was more than twice that estimated by managers. Some of the policies and procedures designed to control and safeguard the assets offer service operations do not appear to have the desired effect.

Questions to consider:

1. What were the three most common types of theft reported by food service employees in this study?
    
2. How is age related to employee theft?
    
3. What are some of the theft prevention measures recommended by the authors?