Businesses are encouraged to differentiate in today’s economic conditions. Especially in the service sector, differentiation can ocur through innovation. In this sector, human resources represent the most essential production factor that can serve the goals of the organization. Businesses aim to utilize this production factor effectively to increase productivity and eventually profitability. The commitment to the business is thought to stimulate innovation and efforts related to innovation. The main objective of this work is to evaluate the relationship between the innovation management and the organizational commitment of the kitchen employees in the food and beverages sector. The target population of the study is the members of the Confederation of All Cooks and Confectioners (Tüm Aşçılar ve Pastacılar Konfederasyonu). A survey has been administered to 388 employees and the data has been analyzed by using the statistical software IBM SPSS Statistic20.0. The results of the analysis show that there is a moderate positive correlation (r=0,483; p=0,000<0,05) between organizational loyalty and innovation.
organizational commitment, innovation management, food and beverage, kitchen personnel.
|Author :||Ünal GÜRSEL - & Sibel SÜ ERÖZ|
|Number of pages:||109-132|