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

dc.contributor.author	Ariza-Montes A.
dc.contributor.author	Arjona-Fuentes J.M.
dc.contributor.author	Han H.
dc.contributor.author	Law R.
dc.date.accessioned	2020-09-02T22:12:27Z
dc.date.available	2020-09-02T22:12:27Z
dc.date.issued	2018
dc.identifier	10.1016/j.ijhm.2017.10.006
dc.identifier.citation	69, , 84-93
dc.identifier.issn	02784319
dc.identifier.uri	https://hdl.handle.net/20.500.12728/3616
dc.description	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. © 2017 Elsevier Ltd
dc.language.iso	en
dc.publisher	Elsevier Ltd
dc.subject	Basic human values
dc.subject	Chefs
dc.subject	Job satisfaction
dc.subject	Subjective well-being
dc.title	The price of success: A study on chefs’ subjective well-being, job satisfaction, and human values
dc.type	Article

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