主管自主支持、创造力与员工服务绩效之间的关系：来自米其林餐厅的证据

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2024-08-14 DOI:10.1016/j.ijgfs.2024.100999

İbrahim AKÇA , Özkan DEMİR

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引用次数: 0

摘要

本研究旨在探讨米其林餐厅厨师的主管自主支持、创造力和服务绩效之间的关系。为此，研究人员从土耳其的高级料理餐厅收集数据。数据来自 26 家米其林餐厅的 322 名厨师。所获数据通过 PROCESS Macro（模型 4）进行了检验。研究结果表明，创造力在一定程度上调节了经理自主支持与服务绩效之间的关系。

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The relationship between supervisor autonomy support, creativity, and employee service performance: Evidence from Michelin restaurants

This study aims to examine the relationship between supervisor autonomy support, creativity, and service performance of chefs in Michelin restaurants. In this context, data was collected from haute cuisine restaurants in Türkiye. Data was obtained from 322 chefs in 26 restaurants on the Michelin list. The data obtained was tested through PROCESS Macro (Model 4). According to the findings, creativity partially mediates the relationship between manager autonomy support and service performance.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.