Linkages between creativity and intention to quit: An occupational study of chefs

Human resource issues persist as a vexation for tourism managers. Foodservice is a core component of many tourism destinations and attractions yet the foodservice labour market is historically volatile. This article reports on the findings of a job satisfaction survey of chefs working in Australia's tourism and hospitality industry. This study's aim is to determine empirically whether there is a positive relationship between creativity and job and occupational satisfaction. A customised instrument is designed to mitigate the shortcomings of generalising scale items and findings of generic job satisfaction surveys to a single occupation. This paper focuses on identifying a range of dimensions of job satisfaction and occupational attributes connected to creativity and its associated dimensions. Reliability and data reduction analyses were conducted to validate the construction of composite ‘creativity’ variables for the basis of further comparisons. The findings indicate that the sample ranks creativity more highly than working conditions and that there is a clear relationship between creativity and both organisational and occupational satisfaction. Results vary as a function of gender. In conclusion, theoretical and practical implications for occupational and tourism management are discussed.