Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Faculty Publications Book Chapter Faculty Publications- Book Chapter Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Creator An entity primarily responsible for making the resource Nigli, Kerwin Savio; Dishanth, B.K. Title A name given to the resource The Impact of Virtuous Organizational Practices on Flow at Work Among Kitchen Employees in Bengaluru Date A point or period of time associated with an event in the lifecycle of the resource 01-01-2025 Source A related resource from which the described resource is derived Beyond the Smile: The Happiness Equation in Context, Work, and Practice;pp.167-177 Identifier An unambiguous reference to the resource within a given context <a href="https://doi.org/10.1007/978-981-96-6759-8_13" target="_blank" rel="noreferrer noopener">https://doi.org/10.1007/978-981-96-6759-8_13</a> <br /><br /><a href="https://www.scopus.com/pages/publications/105037778913?origin=resultslist" target="_blank" rel="noreferrer noopener">https://www.scopus.com/pages/publications/105037778913?origin=resultslist</a> Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Nigli K.S., Department of Hotel Management, CHRIST University, Bengaluru, India; Dishanth B.K., Department of Hotel Management, CHRIST University, Bengaluru, India Description An account of the resource 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. Subject The topic of the resource Bengaluru; Flow; Kitchen employees; Virtuous organizational practices; Well-being Publisher An entity responsible for making the resource available Springer Nature Relation A related resource ISBN: 978-981966759-8; 978-981966758-1; Language A language of the resource English Type The nature or genre of the resource Book chapter Rights Information about rights held in and over the resource Restricted Access; Hardcopy may be available in the library Format The file format, physical medium, or dimensions of the resource online