Background: The social capital, cultural capital and professional ethics are accounted as the ‎essential advantages in achieving success in the organizations. The purpose of this study is to ‎model the relationship between social capital, cultural capital and professional ethics in the ‎commercial companies with an emphasis on the food industry.‎
Method: The present research is an applied and descriptive-correlation research. The ‎statistical population consists of active companies in the food industry. 384 managers and ‎employees were selected as samples using stratified random sampling method and Cochran ‎formula. The instrument for collecting information in this research was Social Capital ‎Inventory of Nahapit and Ghashal, Bourdieu Cultural Capital Inventory and the Professional ‎Ethics Inventory of Kreston et al. After collecting the data from the aforementioned ‎questionnaires it was coded and using from analyzed regression method. Finally, the research ‎model was confirmed using factor analysis.‎
Results: The results of analysis showed that the structural ‎dimension of social capital, the relation dimension of social capital, the cognitive dimension of ‎social capital, the embodied cultural capital, the objective cultural capital, and the ‎institutionalized cultural capital predict the professional ethics variance by 73%, 92%, 93%, ‎‎94%, 965 and 89%, respectively. The total of 6 variables included in the model predict 89% of ‎the amount of professional ethics in the sample
Conclusion: Finally, the results of relationships between variables indicted that the intended ‎model possesses a good fit in the research area.‎