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Assessing the impact of work environment factors on employee creative performance of fine-dining restaurants

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  • Yeh, Shih-Shuo
  • Huan, Tzung-Cheng

Abstract

The purpose of this study is to examine the factors that influence the creativity of restaurant employees. Postulates are that work environment, specifically social support within an organization, resources, freedom, and regulations, strongly impact the creativity of employees in terms of their ability to create new dishes. Creative performance is treated as having both quantity and quality dimensions. This allows the study to observe how antecedent factors interact with different types of the performance measures. A model is developed and tested. Using a questionnaire, data were collected from 304 full-time employees working in the kitchens of four-star and five-star hotels in Taiwan. To test the hypotheses, the data were analyzed using structural equation modeling (SEM). Resources can greatly improve the quantity, but less so the quality aspect of creative performance. For creative performance, freedom is more important than regulations. The findings provide insights that help organizations facilitate creativity of employees.

Suggested Citation

  • Yeh, Shih-Shuo & Huan, Tzung-Cheng, 2017. "Assessing the impact of work environment factors on employee creative performance of fine-dining restaurants," Tourism Management, Elsevier, vol. 58(C), pages 119-131.
    • Handle: RePEc:eee:touman:v:58:y:2017:i:c:p:119-131
    DOI: 10.1016/j.tourman.2016.10.006
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    References listed on IDEAS

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    1. Adler, Paul S. & Chen, Clara Xiaoling, 2011. "Combining creativity and control: Understanding individual motivation in large-scale collaborative creativity," Accounting, Organizations and Society, Elsevier, vol. 36(2), pages 63-85, February.
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    3. Leong, Aliana Man Wai & Yeh, Shih-Shuo & Hsiao, Yu-Chen & Huan, Tzung-Cheng T.C., 2015. "Nostalgia as travel motivation and its impact on tourists' loyalty," Journal of Business Research, Elsevier, vol. 68(1), pages 81-86.
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    5. Chen, Hung-Bin & Yeh, Shih-Shuo & Huan, Tzung-Cheng, 2014. "Nostalgic emotion, experiential value, brand image, and consumption intentions of customers of nostalgic-themed restaurants," Journal of Business Research, Elsevier, vol. 67(3), pages 354-360.
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    Cited by:

    1. Ladkin, Adele & Mooney, Shelagh & Solnet, David & Baum, Tom & Robinson, Richard & Yan, Hongmin, 2023. "A review of research into tourism work and employment: Launching the Annals of Tourism Research curated collection on tourism work and employment," Annals of Tourism Research, Elsevier, vol. 100(C).
    2. Yohannes Mekonnen Yesuf & Demis Alamirew Getahun & Asemamaw Tilahun Debas, 2024. "Determinants of employees’ creativity: modeling the mediating role of organizational motivation to innovate," Journal of Innovation and Entrepreneurship, Springer, vol. 13(1), pages 1-25, December.
    3. Bei Lyu & Weilin Su & Qian Qi & Fujun Xiao, 2023. "The Influence of Performance Appraisal Justice on Employee Job Performance: A Dual Path Model," SAGE Open, , vol. 13(3), pages 21582440231, August.
    4. Rawan Abukhait & Faridahwati Mohd. Shamsudin & Shaker Bani-Melhem & Mohd Ahmad Al-Hawari, 2023. "Obsessive–compulsive personality and creative performance: the moderating effect of manager coaching behavior," Review of Managerial Science, Springer, vol. 17(1), pages 375-396, January.

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