Exploring the impact of restaurants' physical environment on kitchen employees' creativity |
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| Affiliation: | 1. Department of Business Administration, National Cheng Kung University, No. 1, University RD, Tainan City 701401, Taiwan;2. Department of Business Administration, National Chung Hsing University, No. 145 Xingda Rd., South Dist., Taichung City 402202, Taiwan;3. Department of Product Design, Tainan University of Technology, No. 529, Zhongzheng Rd., Yongkang District, Tainan City 710302, Taiwan;4. Department of Marketing and Tourism Management, National Chiayi University, Postal address: No. 580, Sinmin Rd., Chiayi City 600023, Taiwan |
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| Abstract: | This study examines the effect of the physical environment on the social dynamics of employees and their perception of resource adequacy, which eventually leads to their creative performance. The subjects are kitchen employees who are regularly required to invent new dishes to offer restaurant customers so there is a sense of novelty. Data were collected from 425 kitchen employees who worked in ten Taiwanese restaurants. The study uses AMOS to perform structural equation modeling to analyze the data. The results show that the physical environment's functionality does not affect employees' social dynamics. However, spatial efficiency does. This study provides evidence that differences in the physical environment change the perceived adequacy of facilities and social dynamics and affect creativity. |
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