Ayşe Kuruüzüm, Emre Ipekçi Çetin and Sezgin Irmak
This paper aims to determine the structural relationships between job involvement, job satisfaction, and three dimensions of organizational commitment (i.e. affective commitment…
Abstract
Purpose
This paper aims to determine the structural relationships between job involvement, job satisfaction, and three dimensions of organizational commitment (i.e. affective commitment, normative commitment, and continuance commitment) in the Turkish hospitality industry.
Design/methodology/approach
A questionnaire survey was conducted among the full‐time employees of five‐star hotels in the Antalya region, which is an important tourism destination especially for Europeans and Russians in Turkey.
Findings
The research model, which was structured by taking related literature as the base, was revised and a new path model was gathered as a result of this study. Results showed that job involvement, affective commitment, and normative commitment increase job satisfaction, and job involvement affects affective and normative commitment.
Practical implications
Job involvement is more stable than organizational commitment, and it might be difficult to increase job involvement. Therefore, attempts to build organizational commitment (especially affective commitment) become important in increasing job satisfaction of the employees in the hospitality industry.
Originality/value
The results of the present study revealed that affective commitment and normative commitment were related to job involvement and job satisfaction but continuance commitment was not related to these concepts in the hospitality industry.
Details
Keywords
Ayşe Kuruüzüm, Nilgün Anafarta and Sezgin Irmak
The purpose of this paper is to examine the effects of job satisfaction, job characteristics and demographics on levels of burnout among middle managers in the Turkish hospitality…
Abstract
Purpose
The purpose of this paper is to examine the effects of job satisfaction, job characteristics and demographics on levels of burnout among middle managers in the Turkish hospitality industry.
Design/methodology/approach
Using a questionnaire survey of 139 middle managers in four‐ and five‐star hotels in a major tourist destination of Turkey, data were collected on: the Turkish version of the Maslach Burnout Inventory; job satisfaction; job characteristics; and demographic characteristics. These data were then analysed for evidence of relationships among the variables.
Findings
The burnout levels of the middle managers are found to be moderate. Job satisfaction and job characteristics are found to be important predictors of burnout. Certain job characteristics (such as excessive workload, lack of support from senior management, task complexity, and role ambiguity) increase the emotional exhaustion of middle managers and decrease their performance levels. Burnout levels among managers of food and beverage and front‐office operations are found to be greater than those of other middle managers.
Research limitations/implications
The factor of “job characteristics” was assessed according to the perceptions of the respondents, rather than by objective quantitative assessment.
Practical implications
Job satisfaction and job characteristics are clearly identified as strong predictors of burnout among middle managers in the hotel industry. The practical implication is that senior management should support middle managers by relieving them of task complexity, role ambiguity, and excessive workload.
Originality/value
The study identifies some important predictors of burnout, thus facilitating the development of strategies to reduce burnout and its adverse consequences in the hospitality industry.
Details
Keywords
Egem Zağralı Çakır and Aydan Bekar
Transitional periods are important for people, such as birth, marriage and death, are important times when ceremonial meals are prepared and served and certain practices are…
Abstract
Purpose
Transitional periods are important for people, such as birth, marriage and death, are important times when ceremonial meals are prepared and served and certain practices are carried out. These periods and the practices constitute our gastronomic cultural heritage. In order to keep our cultural heritage alive and pass it on to future generations, existing values must first be identified and recorded. For this reason, in this study, gastronomic practices of Mentese's transitional periods were examined within the scope of intangible cultural heritage.
Design/methodology/approach
In this research, data was collected using ethnographic design, which is one of the qualitative research methods, and document analysis, interviews and focus group studies, as well as participant observation techniques and image/audio materials. The sample was determined using snowball sampling, convenience sampling and maximum diversity sampling methods. In the analysis of the data, themes and codes related to gastronomic practices in transitional periods were created and direct quotations were included with a descriptive approach.
Findings
It has been found that traditions are kept more alive in rural areas, while those living in the city centres no longer perform these practices dating back to the ancient times. Participants attribute the main reason for this to the fact that economic conditions are not favourable and that some traditional practices are “unnecessary” today. While wedding meals, which are the main part of the weddings, used to be made by women in the past, they are now mostly made by catering companies.
Research limitations/implications
It was accepted that some of the participants started to give short answers as the duration of the interview increased and that the answers given were limited to what the participants could remember.
Originality/value
This study reveals special day meals and practices, rituals and traditions related to food within the scope of Mentese's culinary culture, which has a very deep-rooted history. In this regard, in addition to making an important contribution to the literature, the study also contributes to the articles about “recording and promoting the culture” mentioned in the Intangible Cultural Heritage convention.