Abstract
Long-termed continuance of employees in hotel enterprises, especially in kitchen department where standard production is of utmost importance, is critical for organizational success. At this point, how institutionalization, a phenomenon that is usually associated with standardization, effects the organizational commitment (OC) is an important question. Another important question is how commitment to an impressive supervisor such as the chef mediates the relationship between institutionalization and OC in institutionalized hotels where standards become important instead of personal approaches. In this context, the relationship between institutionalization, OC, and commitment to the supervisor (CS), which has not been studied before, has been examined within the framework of hotel businesses. The data were collected with an online survey. The sample consisted of the kitchen staff of a national hotel chain in Turkey. The findings demonstrated that the effects of institutionalization on OC and CS were significant. CS partially mediates the relationship between institutionalization and OC. When considered within the scope of the dimensions, the CS has a partial mediating effect on the relationship between cultural power and all three dimensions of OC (affective, continuance, normative). The effect of formalization and professionalization on affective and normative commitment is partially mediated by CS.
Highlights
One of the most critical issues in hotel enterprises in terms of service quality and customer loyalty is consistent services (Akbaba, 2006)
In businesses that have increased professionalization and formalization and develop a strong organizational culture, practices that differ from person to person or from time to time are replaced by standard quality service production (Apaydın, 2008)
The DFA cutoff values aforementioned for Institutionalization Scale (IS) are valid for Organizational Commitment Scale (OCS) since it has 18 items within the scope of the same sample size
Summary
One of the most critical issues in hotel enterprises in terms of service quality and customer loyalty is consistent services (Akbaba, 2006). Chefs play important roles in the formalization process of both the general organization and the kitchen department (Balazs, 2002: 256) At this point, the question of whether the commitment to the supervisor a mediator role in the effect of formalization on OC has is emphasized in the study, and the following hypotheses are proposed. The main reason for collecting data from kitchen staff is that chefs are ideal supervisors for measurement of CS, since they have strong effects on their team (Balazs, 2002) In this context, it is an important question in hotel businesses where procedures become more important than individuals’ personal preferences with the effect of institutionalization, whether the commitment to an “individual” with a high level of influence like the chef has a mediating effect on the relationship between institutionalization and organizational commitment. It was determined that most kitchen workers were 44 years old or younger, and the rate of the married and single individuals was similar
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
