Exploring the impact of restaurants' physical environment on kitchen employees' creativity

Shih Shuo Yeh; Ku Ho Lin; Tai Ying Chiang; Cheng Fa Lin; Tzung Cheng Huan

doi:10.1016/j.tmp.2022.101023

Exploring the impact of restaurants' physical environment on kitchen employees' creativity

Shih Shuo Yeh, Ku Ho Lin, Tai Ying Chiang, Cheng Fa Lin, Tzung Cheng Huan

Department of Business Administration

Research output: Contribution to journal › Article › peer-review

3 Citations (Scopus)

Abstract

This study examines the effect of the physical environment on the social dynamics of employees and their perception of resource adequacy, which eventually leads to their creative performance. The subjects are kitchen employees who are regularly required to invent new dishes to offer restaurant customers so there is a sense of novelty. Data were collected from 425 kitchen employees who worked in ten Taiwanese restaurants. The study uses AMOS to perform structural equation modeling to analyze the data. The results show that the physical environment's functionality does not affect employees' social dynamics. However, spatial efficiency does. This study provides evidence that differences in the physical environment change the perceived adequacy of facilities and social dynamics and affect creativity.

Original language	English
Article number	101023
Journal	Tourism Management Perspectives
Volume	44
DOIs	https://doi.org/10.1016/j.tmp.2022.101023
Publication status	Published - 2022 Oct

All Science Journal Classification (ASJC) codes

Tourism, Leisure and Hospitality Management

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10.1016/j.tmp.2022.101023

Cite this

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abstract = "This study examines the effect of the physical environment on the social dynamics of employees and their perception of resource adequacy, which eventually leads to their creative performance. The subjects are kitchen employees who are regularly required to invent new dishes to offer restaurant customers so there is a sense of novelty. Data were collected from 425 kitchen employees who worked in ten Taiwanese restaurants. The study uses AMOS to perform structural equation modeling to analyze the data. The results show that the physical environment's functionality does not affect employees' social dynamics. However, spatial efficiency does. This study provides evidence that differences in the physical environment change the perceived adequacy of facilities and social dynamics and affect creativity.",

author = "Yeh, {Shih Shuo} and Lin, {Ku Ho} and Chiang, {Tai Ying} and Lin, {Cheng Fa} and Huan, {Tzung Cheng}",

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AU - Lin, Cheng Fa

AU - Huan, Tzung Cheng

N1 - Funding Information: This study was supported by the National Science and Technology Council, Taiwan (No. NSTC 111-2410-H-415-030 to Tzung-Cheng Huan and Shih-Shuo Yeh). Publisher Copyright: © 2022 Elsevier Ltd

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AB - This study examines the effect of the physical environment on the social dynamics of employees and their perception of resource adequacy, which eventually leads to their creative performance. The subjects are kitchen employees who are regularly required to invent new dishes to offer restaurant customers so there is a sense of novelty. Data were collected from 425 kitchen employees who worked in ten Taiwanese restaurants. The study uses AMOS to perform structural equation modeling to analyze the data. The results show that the physical environment's functionality does not affect employees' social dynamics. However, spatial efficiency does. This study provides evidence that differences in the physical environment change the perceived adequacy of facilities and social dynamics and affect creativity.

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Exploring the impact of restaurants' physical environment on kitchen employees' creativity

Abstract

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