The Impact of Virtuous Organizational Practices on Flow at Work Among Kitchen Employees in Bengaluru

Title

The Impact of Virtuous Organizational Practices on Flow at Work Among Kitchen Employees in Bengaluru

Creator

Nigli, Kerwin Savio; Dishanth, B.K.

Description

Chefs arent mere cooks; they are culinary artisans who create art in the form of dishes. Flow among kitchen employees enhances creativity, focus, and efficiency where he flourishes at his work. This study on kitchen employees in Bengaluru aims to analyze the organizational practices that have impacted the state of flow and led to employee well-being. A quantitative method was adopted to collect data from the samples. The sample includes kitchen employees at all levels of management and operation from various hotels and stand-alone restaurants. The implications of the findings are discussed in terms of how virtuous practices in the organization lead to the state of immersion. The studys findings contribute to the overall efficiency of human resource management in chefs mainly focusing on employee well-being, performance, and creativity. The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2025.

Source

Beyond the Smile: The Happiness Equation in Context, Work, and Practice;pp.167-177

Date

01-01-2025

Publisher

Springer Nature

Subject

Bengaluru; Flow; Kitchen employees; Virtuous organizational practices; Well-being

Coverage

Nigli K.S., Department of Hotel Management, CHRIST University, Bengaluru, India; Dishanth B.K., Department of Hotel Management, CHRIST University, Bengaluru, India

Rights

Restricted Access; Hardcopy may be available in the library

Relation

ISBN: 978-981966759-8; 978-981966758-1;

Format

online

Language

English

Type

Book chapter

Identifier

https://doi.org/10.1007/978-981-96-6759-8_13

https://www.scopus.com/pages/publications/105037778913?origin=resultslist