Chefs and creativity: An empirical study

Robinson, R. N. S. (2007). Chefs and creativity: An empirical study. In: D. Lee-Ross, Proceedings of Hospitality and Associated Services Symposium. Hospitality and Associated Services Symposium, Cairns, (36-51). 26 October, 2007.

Author Robinson, R. N. S.
Title of paper Chefs and creativity: An empirical study
Conference name Hospitality and Associated Services Symposium
Conference location Cairns
Conference dates 26 October, 2007
Convener Lee-Ross, D.
Proceedings title Proceedings of Hospitality and Associated Services Symposium
Place of Publication Queensland
Publisher James Cook University
Publication Year 2007
Sub-type Fully published paper
ISBN 978-086-443-791-4
Editor D. Lee-Ross
Volume 1
Issue 1
Start page 36
End page 51
Total pages 16
Collection year 2008
Language eng
Abstract/Summary This article reports on selected findings of an exploratory job satisfaction survey of club chefs working in Australia’s hospitality. This study’s aim is to empirically determine whether there is a positive relationship between creativity and job and occupational satisfaction. This paper focuses on identifying a range of dimensions of job satisfaction and occupational attributes connected to creativity and its associated dimensions. For purposes of investigation, a number of reliability and grouping analyses are conducted to validate the construction of composite ‘creativity’ variables for the basis of further comparisons. The findings indicate that the sample ranks creativity more highly than working conditions and is a source of job and occupational satisfaction.
Subjects E1
350601 Hospitality Management
710602 Hospitality services
Keyword creativity
artistry
chefs
occupational culture
job satisfaction
Q-Index Code E1
Q-Index Status Confirmed Code

 
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Created: Wed, 07 May 2008, 15:43:51 EST by Belinda Brownlie on behalf of School of Tourism