What is it about?
The purpose of this paper is to provide guidance regarding the satisfaction of customer needs in the competitive restaurant industry. Restaurants have seen a transformation in employees’ labor, changing from primarily physical and mental to emotional and aesthetic dimensions. In this study, the effect of managers’ emotional and social competence (ESC) on the aesthetic labor of service and kitchen employees has been investigated.
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Why is it important?
This is the first study of this kind to include kitchen employees while considering the effects of restaurant managers’ ESC on aesthetic labor. The findings indicate the importance of the ESC of managers in improving the aesthetic labor of employees
Perspectives
This is the first study of this kind to include kitchen employees while considering the effects of restaurant managers’ ESC on aesthetic labor.
Dr VOLKAN GENC
Batman Universitesi
Read the Original
This page is a summary of: Emotional and social competence in the aestheticization of labor in the restaurant industry, International Journal of Contemporary Hospitality Management, March 2020, Emerald,
DOI: 10.1108/ijchm-01-2019-0011.
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