Título The price of success: A study on chefs' subjective well-being, job satisfaction, and human values
Autores ARIZA MONTES, JOSÉ ANTONIO, ARJONA FUENTES, JUAN MANUEL, Han, Heesup, Law, Rob, ARJONA FUENTES, JUAN MANUEL, ARIZA MONTES, JOSÉ ANTONIO
Publicación externa No
Medio Int. J. Hosp. Manag.
Alcance Article
Naturaleza Científica
Cuartil JCR 1
Cuartil SJR 1
Impacto JCR 4.46500
Impacto SJR 1.99900
Ámbito Internacional
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
Fecha de publicacion 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.
Palabras clave Chefs; Subjective well-being; Job satisfaction; Basic human values
Miembros de la Universidad Loyola

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