Impact to culinary chefs' individual innovativeness levels on service innovation performance

Abstract

Today, the development of new services due to globalization and competition has a direct impact on hotel businesses. Successful service innovations depend on service innovation performance. At this point, the most important factor affecting service innovation performance is the level of individual innovativeness of employees. The aim of the study is to discover the impact of individual levels of innovation on service innovation performances of culinary chefs working in five-star hotel establishments in Istanbul province. Accordingly, between 01.2020 and 04.2020, a survey has been carried out with easy sampling method for culinary chefs working in hotel businesses. As a result of the research; it has been revealed that resistance to change and openness to change from individual innovativeness components has a significant impact on employee collaboration, process and resource creation behavior, innovative service behavior of employees and new service development from the sub-dimensions of service innovation performance. In addition, risk-taking from individual innovativeness components has a significant impact on employee innovative service behavior and new service development. It is very important for culinary chefs to support their individual innovativeness and reflect their innovative behavior to the service offered, in order to improve the service innovation performance of hotel businesses.