Withholding inputs in team contexts: Member composition, interaction processes, evaluation structure, and social loafing

• 成果类型: Article
• 署名作者: Price, Kenneth H.; Harrison, David A.; Gavin, Joanne H.
• 署名单位: University of Texas System; University of Texas Arlington; Pennsylvania Commonwealth System of Higher Education (PCSHE); Pennsylvania State University; Pennsylvania State University - University Park; Marist College
• 刊物名称: JOURNAL OF APPLIED PSYCHOLOGY
• ISSN/ISSBN: 0021-9010
• DOI: 10.1037/0021-9010.91.6.1375
• 发表日期: 2006
• 页码: 1375-1384
• 关键词: loafing; teams; diversity; fairness; member composition

摘要

Social loafing was observed as a naturally occurring process in project teams of students working together for 3-4 months. The authors assessed the contributions that member composition (i.e., relational dissimilarity and knowledge, skills, and abilities; KSAs), perceptions of the team's interaction processes (i.e., dispensability and the fairness of the decision-making procedures), and the team's evaluation structure (i.e., identifiability) make toward understanding loafing behavior. Identifiability moderated the impact of dispensability on loafing but not the impact of fairness on loafing. Perceptions of fairness were neptively related to the extent that participants loafed within their team. Specific aspects of relational dissimilarity were positively associated with perceptions of dispensability and negatively associated with perceptions of fairness, whereas KSAs were negatively associated with perceptions of dispensability.