An examination of social support and social identity factors and their relationship to certified chefs’ burnout

Kang, Bomi; Twigg, Nicholas W.; Hertzman, Jean

doi:10.1016/j.ijhm.2009.08.004

Cited by 69 publications

(56 citation statements)

References 42 publications

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“…However the length of time employees had been working in the industry was much longer. In Zopiatis' study (2010) the majority of chefs in Cyprus had been working more than 20 years, with a similar picture in America where chefs had been working on average 24.8 years (Kang et al, 2010). While in Spain managers had managerial experience for an average of 16 years previously (Agut et al, 2003).…”

Section: Career Datamentioning

confidence: 93%

“…Previous research shows that the majority of top managerial positions in the culinary industry are filled by men rather than women (Zopiatis, 2010;Agut et al, 2003;Hertzman & Maas, 2012;Kang et al, 2010;Wang et al, 2011;Chuang et al, 2009;Raybould & Wilkins, 2005). These studies show that 95.7% of Cypriot chefs, 84% of Spanish participants, 85% of US chefs and head cooks and 83% of certified chefs of the American Culinary Federation, and 59% of senior food and beverage managers in Taiwan, were male.…”

Section: Gendermentioning

confidence: 99%

“…The average age of managers in China is 37 years (Tu et al, 2006). In Spain (Agut et al, 2003) the mean age of hotel and restaurant managers was 41 years while in America members of the American Culinary Federation of certified chefs had a mean age of 45-54 years (Kang et al, 2010). Chefs in Cyprus (Zopiatis, 2010) had a range of ages between 20-50 years.…”

Section: Agementioning

confidence: 99%

“…Job tenure was an average of 7 years in the Spanish hospitality industry (Agut et al, 2003), 7.4 years in America (Kang et al, 2010) and 8.5 years for managers in China (Tu et al, 2006). However the length of time employees had been working in the industry was much longer.…”

Section: Career Datamentioning

confidence: 99%

“…Similarly only one third of hospitality workers in Australia held a degree (Raybould & Wilkins, 2005). In America 44.7% of the surveyed members of the American Culinary Federation held a degree (Kang et al, 2010) while the majority of supervisors in the casino hotels in LA only had secondary school education. There is a difference though between the two year Associate Degrees and a three or four year BA or B.Sc.…”

Section: Educationmentioning

confidence: 99%

See 4 more Smart Citations

“Against all odds”: Head chefs profiled

Allen¹,

Iomaire²

2016

Journal of Culinary Science & Technology

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Section: Career Datamentioning

confidence: 93%

Section: Gendermentioning

confidence: 99%

Section: Agementioning

confidence: 99%

Section: Career Datamentioning

confidence: 99%

Section: Educationmentioning

confidence: 99%

See 3 more Smart Citations

“Against all odds”: Head chefs profiled

Allen¹,

Iomaire²

2016

Journal of Culinary Science & Technology

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Workplace‐related determinants of mental health in food and bar workers in Western, high‐income countries: A systematic review

Grimmond,

King,

LaMontagne

et al. 2024

American J Industrial Med

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BackgroundThis review synthesizes evidence from etiologic and intervention studies of workplace‐related determinants of mental health in workers in food and bar workers in the hospitality industry in Western high‐income countries.MethodsPeer‐reviewed literature published between January 2000 and August 2023 was gathered from five bibliographic databases. Any study design was eligible. Study quality was assessed using the Joanna Briggs Institute tools for appraisal.ResultsA narrative analysis was conducted for 26 included studies (total n = 15,069 participants) across Australia (3), Ireland (1), Norway (1), Spain (2), the United States (17) and the United Kingdom (2).Individual and task‐related factors such as high emotional job demands and low job control were associated with high burnout and depression. Uncivil and hostile interpersonal interactions with customers, management, and colleagues were found to contribute to poor mental health outcomes, including depression, anxiety, and burnout.ConclusionFindings from included studies highlight the impact of workplace culture, including management practices and workplace social support, on mental health. Organization‐level interventions may therefore be most effective for addressing individual, interpersonal, and organizational determinants of mental health in food and bar occupations, particularly when implemented as part of broader organizational efforts to support health and wellbeing. Industry‐wide policy changes may also be necessary to address structural concerns, including job and financial insecurity, job strain and access to benefits, such as secure sick leave and minimum contract hours.

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Perceived organizational support and well‐being of tour guides: The mediating effects of quality of work life

Alrawadıeh

2022

Journal of Tourism Research

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The reciprocity norm theory suggests that individuals develop a sense of obligation and indebtedness to reciprocate the favorable treatment they receive. Rooted in the notion of reciprocity norm, organizational support is regarded as essential for organizations to maintain long-term relationships with their employees. Despite an established academic discussion on organizational support and its outcomes in behavioral and applied psychology research, a comprehensive understanding of its role in enhancing employees' well-being is surprisingly limited in the field of tourism.Drawing on the organizational support theory and theoretical conceptualizations on well-being, the present study proposes a conceptual model linking perceived organizational support (POS) with quality of work life, life satisfaction, and burnout. Using data from 301 tour guides, the results show that POS enhances tour guides' quality of work life and reduces their levels of burnout. The findings also show that while POS does not have a direct effect on life satisfaction, this effect emerges mediated by the quality of work life. As predicted, quality of work life was found as a key antecedent of life satisfaction. The current study highlights the role of POS in enhancing the well-being of tour guides and shows how well-being at the workplace is associated with well-being in life.

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An examination of social support and social identity factors and their relationship to certified chefs’ burnout

Cited by 69 publications

References 42 publications

“Against all odds”: Head chefs profiled

“Against all odds”: Head chefs profiled

Workplace‐related determinants of mental health in food and bar workers in Western, high‐income countries: A systematic review

Perceived organizational support and well‐being of tour guides: The mediating effects of quality of work life

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