Title The price of success: A study on chefs' subjective well-being, job satisfaction, and human values
Authors ARIZA MONTES, JOSÉ ANTONIO, ARJONA FUENTES, JUAN MANUEL, Han, Heesup, Law, Rob, ARJONA FUENTES, JUAN MANUEL, ARIZA MONTES, JOSÉ ANTONIO
External publication No
Means Int. J. Hosp. Manag.
Scope Article
Nature Científica
JCR Quartile 1
SJR Quartile 1
JCR Impact 4.46500
SJR Impact 1.99900
Area International
Web https://www.scopus.com/inward/record.uri?eid=2-s2.0-85032298905&doi=10.1016%2fj.ijhm.2017.10.006&partnerID=40&md5=99ed899c43a7d81ef42b4659c7493441
Publication date 01/01/2018
ISI 000423639900011
Scopus Id 2-s2.0-85032298905
DOI 10.1016/j.ijhm.2017.10.006
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.
Keywords Chefs; Subjective well-being; Job satisfaction; Basic human values
Universidad Loyola members