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Dergiler / GSI Journals Serie A: Advancements in Tourism Recreation and Sports Sciences / 2026 / Cilt: 9 Sayı: 2

Turizm Destinasyonlarında Mutfak Çalışanlarının İş Motivasyonu ile Yenilikçi İş Davranışı İlişkisinde Mesleki Öz-Yeterliliğin Aracı Rolü

Gastronomic Creativity in Tourism Destinations: The Mediating Role of Professional Self-Efficacy in the Relationship Between Kitchen Staff's Job Motivation and Innovative Work Behavior

Uğur Lokman(Dokuz Eylül Üniversitesi)0009-0005-5220-5360
Rıdvan Solmaz(NECMETTİN ERBAKAN ÜNİVERSİTESİ)0000-0003-0138-0810
Vedat Kayış(DÜZCE ÜNİVERSİTESİ)0000-0002-9026-5955
Sayfa
851–870
Yayın Tarihi
2026-07-31
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Bulgulara göre, kendini gerçekleştirme ve yönetici yaklaşımı mesleki öz-yeterliliği pozitif yönde etkilemektedir.

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Amaç & Hipotez:Bu çalışma, iş motivasyonunun yenilikçi iş davranışı üzerindeki etkisinde mesleki öz-yeterliliğin aracılık rolünü incelemektir.
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Temel Bulgular & Veri:Araştırma kapsamında İzmir’de faaliyet gösteren otel, restoran ve catering işletmelerinde çalışan 398 mutfak personelinden anket yoluyla veri toplanmıştır.
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Sonuç & Katkı:Bulgulara göre, kendini gerçekleştirme ve yönetici yaklaşımı mesleki öz-yeterliliği pozitif yönde etkilemektedir.
🔬Tür:Uygulamalı Anket & Alan Araştırması
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Gastronomik deneyim · turizm destinasyonu · iş motivasyonu

Özet

Bu çalışma, iş motivasyonunun yenilikçi iş davranışı üzerindeki etkisinde mesleki öz-yeterliliğin aracılık rolünü incelemektir. Araştırma kapsamında İzmir’de faaliyet gösteren otel, restoran ve catering işletmelerinde çalışan 398 mutfak personelinden anket yoluyla veri toplanmıştır. Veriler, kısmi en küçük kareler yapısal eşitlik modellemesi (PLS-YEM) ile SmartPLS 4 yazılımı kullanılarak analiz edilmiştir. Bulgulara göre, kendini gerçekleştirme ve yönetici yaklaşımı mesleki öz-yeterliliği pozitif yönde etkilemektedir. Mesleki öz-yeterliliğin hem araştırma hem de geliştirme boyutları üzerinde anlamlı ve güçlü etkiler oluşturduğu belirlenmiştir. Yönetici yaklaşımının geliştirme boyutu üzerinde doğrudan etkisi bulunurken, kendini gerçekleştirmenin araştırma boyutu üzerindeki doğrudan etkisi anlamlı bulunmamıştır. Kendini gerçekleştirme ile araştırma boyutu arasında tam aracılık, yönetici yaklaşımı ile geliştirme boyutu arasında ise kısmi aracılık ilişkisi olduğunu tespit edilmiştir. Elde edilen sonuçlar, mesleki öz-yeterliliğin çalışanların motivasyonunu yenilikçi davranışlara dönüştüren önemli bir unsur olduğunu ortaya koymaktadır. Sonuçlar, sosyal bilişsel kuram ve öz belirleme kuramının gastronomi alanındaki açıklamalarını desteklemektedir. Ayrıca çalışma, turizm işletmelerinde çalışanların öz-yeterlilik düzeylerini geliştirmeye yönelik uygulamaların yenilikçi davranışları artırabileceğini göstermektedir.

Abstract

This study examines the mediating role of professional self-efficacy in the effect of work motivation on innovative work behavior. Data was collected through surveys from 398 kitchen staff working in hotels, restaurants, and catering businesses in İzmir. The data was analyzed using partial least squares structural equation modeling (PLS-SEM) with SmartPLS 4 software. The findings indicate that self-actualization and managerial approach positively influence professional self-efficacy. Professional self-efficacy was found to have significant and strong effects on both the research and development dimensions. While managerial approach had a direct effect on the development dimension, self-actualization did not have a significant direct effect on the research dimension. A full mediation relationship was found between self-actualization and the research dimension, and a partial mediation relationship between managerial approach and the development dimension. The results demonstrate that professional self-efficacy is a crucial element in transforming employee motivation into innovative behaviors. These findings support the explanations of social cognitive theory and self-determination theory in the field of gastronomy. The study also shows that practices aimed at improving the self-efficacy levels of employees in tourism businesses can increase innovative behaviors.

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Bu Makaleye Atıf Yap

Lokman, U., Solmaz, R., Kayış, V. (2026). Turizm Destinasyonlarında Mutfak Çalışanlarının İş Motivasyonu ile Yenilikçi İş Davranışı İlişkisinde Mesleki Öz-Yeterliliğin Aracı Rolü. GSI Journals Serie A: Advancements in Tourism Recreation and Sports Sciences, Cilt: 9 Sayı: 2, 851–870. https://doi.org/10.53353/atrss.1977597

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