The price of success: A study on chefs’ subjective well-being, job satisfaction, and human values

Antonio Ariza-Montes, Juan M. Arjona-Fuentes, Heesup Han, Chun Hung Roberts Law

Research output: Journal article publicationJournal articleAcademic researchpeer-review

30 Citations (Scopus)

Abstract

That there exists a reciprocal relationship of influence among the experiences, roles, and attitudes that a worker has in his/her personal life and work environment is widely known. However, few studies in the existing hospitality literature have examined this issue. This work examines the findings of a study that identifies the factors influencing the relationship between job satisfaction and subjective well-being. Based on the data collected from a sample of chefs in Europe, the findings offer a good understanding of the relationship as a central part of chefs’ life satisfaction. Chefs are selected to be part of the sample because of the nature of their work, which largely involves work overload, excessive stress, and limited public recognition.

Original languageEnglish
Pages (from-to)84-93
Number of pages10
JournalInternational Journal of Hospitality Management
Volume69
DOIs
Publication statusPublished - 1 Jan 2018

Keywords

  • Basic human values
  • Chefs
  • Job satisfaction
  • Subjective well-being

ASJC Scopus subject areas

  • Tourism, Leisure and Hospitality Management
  • Strategy and Management

Cite this