Linkages between creativity and intention to quit: An occupational study of chefs

Tourism Management

Volumn 31, Issue 6, 2010, Pages 765-776

  Robinson, Richard N S ^a   Beesley, Lisa G ^b  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Chefs; Creativity; Job satisfaction; Occupational culture; Turnover and attrition

Indexed keywords

FOOD MARKET; HUMAN RESOURCE; OCCUPATION; SERVICE PROVISION; TOURISM MANAGEMENT; TOURIST ATTRACTION; TOURIST DESTINATION; WORKING CONDITIONS; WORKPLACE;

AUSTRALIA;

EID: 77955427209     PISSN: None     EISSN: 02615177     Source Type: Journal    
DOI: 10.1016/j.tourman.2009.08.003     Document Type: Article

References (91)

1. Australasian Gaming Council Tourism 2008, (AGC FS 15/07), AGC, Melbourne.
2. Australian Bureau of Statistics (ABS) (2009). Labour Force, Australia (6202.0). Canberra: Commonwealth of Australia.
3. Amabile T.M. Motivating creativity in organisations: on doing what you love and loving what you do. California Management Review 1997, 40(1):39-58.
4. Creativity and its cultivation: Addresses presented at the interdisciplinary symposia on creativity Michigan State University 1957, Harper & Brothers, New York. H.H. Anderson (Ed.).
5. Bagguley P. Flexibility, restructuring and gender: Changing employment in Britain's hotels 1987, University of Lancaster, Lancaster Regional Group, Lancaster.
6. Ballantyne R., Packer J., Axelsen M. Trends in tourism research. Annals of Tourism Research 2009, 36(1):149-152.
7. Baum T. Human resources in tourism: still waiting for change. Tourism Management 2008, 28(6):1383-1399.
8. Beesley L.G., Cooper C. Defining knowledge management (KM) practices: towards consensus. Journal of Knowledge Management 2008, 12(3):48-62.
9. Birdir K., Pearson T.E. Research chefs' competencies: a Delphi approach. International Journal of Contemporary Hospitality Management 2000, 12(3):205-209.
10. Birrell B., Healy E., Kinnaird B. The cooking-immigration nexus. People and Place 2009, 17(1):63-75.
11. Botterill D. Social scientific ways of knowing. In search of hospitality: Theoretical perspectives and debates 2000, Butterworth Heinemann, Oxford. C. Lashley, A. Morrison (Eds.).
12. Burgess C. Hotel accounts - do men get the best jobs?. International Journal of Hospitality Management 2000, 19:345-352.
13. Buultjens J. Casual employment in the hospitality industry: a situational analysis. Precarious employment 1996, 93-106. Centre for Research on Employment and Work, Brisbane. P. Brosnan (Ed.).
14. Cameron D. Chefs and occupational culture in a hotel chain: a grid-group analysis. Tourism and Hospitality Research 2001, 3(2):103-114.
15. Cameron D., Gore J., Desombre T., Riley M. An examination of the reciprocal affects of occupational culture and the organisation culture: the case of chefs in hotels. International Journal of Hospitality Management 1999, 18:225-234.
16. Casey D. Workforce development project - Hospitality and tourism 2003, Regency Institute of TAFE, Adelaide.
17. Chivers, T. S. (1971). Chefs and Cooks. Unpublished Ph.D thesis, University of London, London.
18. Chuang N.-K., Yin D., Dellman-Jenkins M. Intrinsic and extrinsic factors impacting casino chefs' job satisfaction. International Journal of Contemporary Hospitality Management 2008, 21(3):323-340.
19. Chusmir L.H., Koberg C.S. Creativity differences among managers. Journal of Vocational Behavior 1986, 29(2):240-253.
20. Coakes S.J. SPSS: Analysis without Anquish 2005, Wiley, Milton.
21. Conti R., Collins M.-A., Picariello M.L. The impact of competition on intrinsic motivation and creativity: considering gender, gender segregation and gender role orientation. Personality and Individual Differences 2001, 30:1273-1279.
22. Cornford I., Gunn D. Work-based learning of commercial cookery apprentices in the New South Wales hospitalities industry. Journal of Vocational Education and Training 1998, 50(4):549-567.
23. Correia A., Moital M., da Costa C.F., Peres R. The determinants of gastronomic tourists' satisfaction: a second-order factor analysis. Journal of Foodservice 2008, 19:164-176.
24. Csíkszentmihályi M. Beyond boredom and anxiety 1975, Jossey-Bass, San Francisco.
25. Davila T.M., Epstein J., Shelton R. Making innovation work: How to manage it, measure it, and profit from it 2006, Wharton School Publishing, Upper Saddle River, NJ.
26. Department of Education, Training and Youth Affairs (DETYA) A recipe for change: The future of commercial cookery in Australia 2001, The Working Group for the Food Trade Skill Shortages Project, DETYA, Canberra.
27. Department of Training and the Arts Commercial cookery apprenticeship: State-wide commencements and completions 2007, Queensland Government, Brisbane.
28. Deery M. Labour turnover in International hospitality and tourism. Human resource management: International perspectives in hospitality and tourism 2002, Continuum, London. N. D'Annunzio-Green, G.A. Maxwell, S. Watson (Eds.).
29. Deery, M. (2006). Inquiry into Workforce Challenges in the Australian Tourism Sector, Submission to the Parliament of Australia House of Representatives Sustainable Tourism CRC, Gold Coast.
30. Doherty L. Work-life balance initiatives: implications for women. Employee Relations 2004, 26(4):433-452.
31. Drew K. The work and education of chefs. International Journal of Hospitality Management 1987, 6(1):52-55.
32. Ferrone L., Teare R., Jones P.A. Social roles and the chef: a total quality perspective. Services management: New directions and perspectives 1995, 100-103. Cassell:, London. R. Teare, C. Armistead (Eds.).
33. Feinstein A.H., Vondrasek D. A study of the relationship between job satisfaction and organizational commitment among restaurant employees. Journal of Hospitality, Tourism, and Leisure Science 2001, (1):1-26.
34. Fine G.A. The culture of production: aesthetic choices and constraints in culinary work. The American Journal of Sociology 1992, 97(5):1268-1294.
35. Fine G.A. Justifying work: occupational rhetorics as resources in restaurant kitchens. Administrative Science Quarterly 1996, 41(1):90-116.
36. Gillespie C.H. Gastrosophy and nouvelle cuisine: entrepreneurial fashion and fiction. British Food Journal 1994, 96(10):19-23.
37. Gillett S., Whitelaw P.A. When the girls take over. Travel and Tourism Research: Gender in Tourism (Special Edition) 2003, 28(2):41-50.
38. Gomez-Mejia L.R. Effect of occupation on task related, contextual, and job involvement orientation: a cross-cultural perspective. The Academy of Management Journal 1984, 27(4):706-720.
39. Guerrier Y., Adib A. Working in the hospitality industry. In search of hospitality: Theoretical perspectives and debates 2000, Butterworth Heinemann, Oxford. C. Lashley, A. Morrison (Eds.).
40. Guerrier Y., Adib A. Work at leisure and leisure at work: a study of the emotional labour of tour reps. Human Relation 2003, 56(1):1399-1417.
41. Hall C.M., Sharples L. The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. Food tourism around the World: Development, management, and markets 2003, Butterworth Heinemann, Boston. C.M. Hall, L. Sharples, R. Mitchell, N. Macionis, B. Cambourne (Eds.).
42. Food tourism around the World: Development, management, and markets 2003, Butterworth Heinemann, Boston. C.M. Hall, L. Sharples, R. Mitchell, N. Macionis, B. Cambourne (Eds.).
43. Hancer M., George R.T. Job satisfaction of restaurant employees: an empirical investigation using the Minnesota satisfaction survey. Journal of Hospitality and Tourism Research 2003, 27(1):85-100.
44. Hegarty J.A., O'Mahony B. Gastronomy: a phenomenon of cultural expressionism and an aesthetic for living. International Journal of Hospitality Management 2001, 20(1):3-13.
45. Hing N., Breen H., Weeks P. Club management in Australia: Administration, operations and gaming 2002, Hospitality Press, Frenchs Forest.
46. Tourism and gastronomy 2002, Routledge, London. A.-M. Hjalager, G. Richards (Eds.).
47. Holland J.L. Vocational preferences. Handbook of industrial and organizational psychology 1976, 521-570. Rand McNally, Chicago. M.D. Dunnette (Ed.).
48. Horng J.-S., Lee Y.-C. What does it take to be a creative culinary artist?. Journal of Culinary Science and Technology 2006, 5(2/3):5-22.
49. HospitalityMagazine.com.au. (2006). (Publication Retrieved June 12): http://www.hospitalitymagazine.com.au/default.asp.
50. Ibrahim A., Wason G. HR opportunities and challenges 2002, Human Resource Task Force - World Travel and Tourism Council, Paris.
51. Iverson K. The paradox of the contented female manager: an empirical investigation of gender differences in pay expectation in the hospitality industry. International Journal of Hospitality Management 2000, 19:33-51.
52. Johns N., Menzel P.J. " If you can't stand the heat!" Kitchen violence and culinary art. International Journal of Hospitality Management 1999, 18:99-109.
53. Keegan S.N., Lucas R. Hospitality to hostility: dealing with low response rates in postal surveys. Hospitality Management 2005, 24:157-169.
54. Kivela J., Crotts J.C. Tourism and gastronomy: gastronomy's influence on how tourists experience a destination. Journal of Hospitality and Tourism Research 2006, 30(3):354-377.
55. Kirton M. Adaptors and innovators: a description and measure. Journal of Applied Psychology 1976, 61(5):622-629.
56. KPMG Economic and social impact study of the Queensland club industry 1999, (Report commisioned by Queensland Clubs), KPMG, Brisbane.
57. Kwaniewska J., Necka E. Perception of the climate for creativity in the workplace: the role of the level in the organization and gender. Creativity and Innovation Management 2005, 13(3):187-196.
58. Lee-Ross D. A comparative survey of job characteristics among chefs using large and small-scale hospital catering systems in the UK. Journal of Management Development 1999, 18(4):342-349.
59. Li L., Leung R.W. Female managers in Asian hotels: profile and career challenges. International Journal of Contemporary Hospitality Management 2001, 13(4):189-196.
60. Lin Y.-H. The incidence of sexual harassment of students while undergoing practicum training experience in the Taiwanese hospitality industry-individuals reactions and relationships to perpetrators. Tourism Management 2006, 27:51-68.
61. Maslow A.H. Creativity in self-actualizing people. Creativity and its cultivation: Addresses presented at the interdisciplinary symposia on creativity Michigan state University 1957, 83-95. Harper & Brothers, New York. H.H. Anderson (Ed.).
62. Maertz C.P., Campion M.A. Profiles in quitting: integrating process and content turnover theory. Academy of Management Journal 2004, 47(4):566-582.
63. Middleton G. A preliminary study of chefs' attitudes and knowledge of healthy eating in Edinburgh's restaurants. International Journal of Hospitality Management 2000, 19(4):399-412.
64. Mobley W.H. Intermediate linkages in the relationship between job satisfaction and employee turnover. Journal of Applied Psychology 1977, 62:237-240.
65. Mortimer J.T., Lorence J. Work experience and occupational socialisation: a longitudinal study. The American Journal of Sociology 1979, 84(6):1361-1385.
66. Murray-Gibbons R., Gibbons C. Occupational stress in the chef profession. International Journal of Contemporary Hospitality Management 2007, 19(1):32-42.
67. Oldham G.R., Cummings A. Employee creativity: personal and contextual factors at work. Academy of Management Journal 1996, 39(3):607-634.
68. Peterson Y., Birg L. Top hat: the chef as creative occupation. Free Inquiry in Creative Sociology 1988, 16(1):67-72.
69. Pratten J.D. The training and retention of chefs. International Journal of Contemporary Hospitality Management 2003, 15(4):237-242.
70. Queensland Clubs. (2008). The heart of our community (Publication Retrieved September 28): http://www.loveyourclub.com.au/index.php%3FtgtPage%3Ddidyouknow.
71. Reichler G., Dalton S. Chefs' attitudes toward healthy food preparation are more positive than their food science knowledge and practices. Journal of American Dietetic Association 1998, 98(2):165-170.
72. Riley M., Lockwood A., Powell-Perry J., Baker M. Job satisfaction, organisational commitment and occupational culture: a case study from the UK pub industry. Progress in Tourism and Hospitality Studies 1998, 4:159-168.
73. Robinson R.N.S. Revisiting hospitality's marginal worker thesis: a mono-occupational perspective. International Journal of Hospitality Management 2008, 27(3):403-413.
74. Robinson, R. N. S., Arcodia, C. V., Tian, C., & Charlton, P. (2010). Cookery-related employment vacancy advertisements and skills shortages. International Journal of Contemporary Hospitality Management, 22(4).
75. Robinson R.N.S., Barron P.E. Developing a framework for understanding the impact of deskilling and standardisation on the turnover and attrition of chefs. International Journal of Hospitality Management 2007, 26(4):913-926.
76. Rowley G., Purcell K. As cooks go, she went': is labour churn inevitable?. International Journal of Hospitality Management 2001, 20(2):163-185.
77. Scarpato R. Gastronomy as a tourist product: the perspective of gastronomy studies. Tourism and gastronomy 2002, 51-70. Routledge, London. A.-M. Hjalager, G. Richards (Eds.).
78. Sennett R. The craftsman 2008, Yale University Press, New Haven.
79. Shalley C.E., Gilson L.L., Blum T.C. Matching creativity requirements and the work environment: effects on satisfaction and intentions to leave. Academy of Management Journal 2000, 43(2):215-223.
80. Sutton R.I. The weird rules of creativity. Harvard Business Review 2001, 79(8):94-103.
81. Symons M. The pudding the took a thousand cooks: The story of cooking in civilisation and daily life 1999, Viking, Melbourne.
82. Tan G. Managing creativity in organizations: a total systems approach. Managing Creativity in Organizations 1998, 7(1):23-31.
83. Unsworth K.L., Wall T.D., Carter A. Creativity requirement: a neglected construct in the study of employee creativity?. Group & Organization Management 2005, 30(5):541-560.
84. Vehling J.D. Apicius: Cookery and dining in imperial Rome 1977, Dover Publications, New York.
85. White A., Jones E., James D. There's a nasty smell in the kitchen! Gender and power in the tourism workplace in Wales, Tourism. Culture and Communication 2005, 6:37-49.
86. Wong S., Pang L. Motivators to creativity in the hotel industry - perspectives of managers and supervisors. Tourism Management 2003, 24:551-559.
87. Wood R.C. Working in hotels and catering 1997, Thomson Business Press, London.
88. Wright T.A., Bonett D.G. The effect of turnover on work satisfaction and mental health: support for a situational perspective. Journal of Organizational Behavior 1992, 13:603-615.
89. Yeates H. A reading of Brisbane restaurants. Australian Journal of Communication 1989, 16:195-213.
90. Zetie S., Sparrow J., Woodfield A., Kilmartin T. The tyrannical chef: a barrier to TQM?. International Journal of Contemporary Hospitality Management 1994, 6(7):42-45.
91. Zikmund W.G. Business research methods 2000, The Dryden Press, Orlando.