The aim of this study is to determine the relationship between the reasons for workers employed in catering and kitchen departments leaving their jobs and their job satisfaction. In accordance with this purpose, data were collected by a convenience sampling method with 244 employees between 10.04.2019-24.04.2019 including food and beverage and kitchen departments in the three, four, and five-star hotels operating in Eskişehir. According to the data obtained, it is concluded that the majority of the hotel employees consider the fact that the wages paid in the enterprises are not satisfactory and that there is not a significant relationship between the reasons for hotel employees' ceasing of employment and their occupational satisfaction levels. It can be stated that employees have a great role in increasing the rate of profit, which is the main purpose of the hotel enterprises, to run the business smoothly, and to ensure customer satisfaction and loyalty. Therefore, it is an important issue to focus on meeting the professional satisfaction levels of the employees and determining the possible factors that may lead to ceasing employment.
PurposeThe purpose of this study aims to examine sports tourism through a conceptual lens. The study offers a deep assessment of the general structure and purpose of sports tourism. Thus, the authors aim to determine the contributions of scientific studies in the field of sports tourism to sports tourism literature.Design/methodology/approachA qualitative research design was created and data collected using document analysis. The research articles were categorized and analyzed according to their objectives, journals of publication, keywords, application areas, research methods used, data collection techniques and findingsFindingsIt was been determined that the research articles in the field of sports tourism contributed significantly to the sports tourism literature and to the cumulative progress of the field.Research limitations/implicationsThe implications of this study is that only publications in the field of sports tourism (in the tourism category) indexed in the Web of Science between 2014 and 2018 were examined.Practical implicationsStudies to be carried out in the field of sports tourism should be seen as continuations, rather than repetitions, of one another. Thus, more information about the field of sports tourism is needed to better articulate the structure of the field for the benefit of future researchers.Social implicationsThere is a need for studies to contribute to the development of sports tourism in the literature. This study aims to take a step in this direction. With the increase of activities to be carried out in both the field and practice of sports tourism, a better relationship will be established between sports, local people and relevant stakeholders.Originality/valueMore theoretical studies in this field (Gibson, 1998a; Soedjatmiko, 2015) suggest that the field of sports tourism can be further developed. In light of this call, the present study will provide an overview of sports tourism research as a whole, thus contributing to future research by its own merits. It will guide the authors to determine how activities in the field of sports tourism have grown and how they are progressing
ÖzStres, birçok sektörde olduğu gibi turizm sektöründe de çalışanların günlük yaşamlarının bir gerçeği haline gelmiştir. Çalışanlar ve yöneticiler, değişimin ve belirsizliğin hâkim olduğu ortamlarda çalışmaktadırlar. Stres yaratan faktörlerin çoğu yöneticilerin kontrol edemeyecekleri nitelikte olduğundan, yöneticiler ve diğer çalışanlar bu ortama uyum göstermekte zorlanmaktadırlar. Özelikle otellerin mutfak bölümünde çalışan aşçılar çoğu zaman çalışma koşulları bakımından yoğun stres altında görevlerini yerine getirmekte, mutfağın sıcak ve boğucu havası bu bölümde çalışan aşçıları ve mutfak personelini asabileştirmekte ve bunun sonucu olarak da diğer işgörenler ile gereksiz tartışmalara girebilmektedirler. Bu gibi durumlarla karşılaşılması ise aşçıların toksik davranışlarının artmasına sebebiyet verebilmektedir. Çalışmanın amacı otel işletmelerinde çalışan aşçıların iş stresi ile toksik davranışları arasındaki ilişkiyi incelemektir. Bu kapsamda, Türkiye'de faaliyet gösteren beş yıldızlı otel işletmelerinde çalışan 449 aşçıya anket uygulanarak veriler toplanmıştır. Yapılan analizler sonucunda iş stresinin toksik davranışlar ile pozitif yönlü anlamlı ilişki içinde olduğu ve iş stresinin toksik davranışlardaki değişimlerin ‰61,0'ını açıkladığı bulgulanmıştır.Anahtar Kelimeler: Aşçı, iş stresi, toksik davranış. AbstractStress, like in many sectors, has become one daily routine of people working in the tourism sector. Employees and managers have been working in changing and uncertain environments. Because most of the factors causing stress are in a nature that managers cannot control, employees and managers have difficulty in adapting to this environment. Especially chefs working in the kitchen of the hotels work under intense stress, hot and stifling atmosphere of the kitchen irritates the chefs and kitchen staff, and so they sometimes quarrel with other employees. Such conditions cause an increase in toxic behaviour of the chefs. The aim of this research is to investigate the relationship between job stress of the hotel chefs and their toxic behaviour. In this context, data has been collected by implementing a survey to 449 chefs working in five-star hotels in Turkey. The analysis showed that job stress has positive relationship with toxic behaviour and job stress explains ‰61,0 of changes in toxic behaviour.
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