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

Öz

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.

Anahtar Kelimeler

• Gastronomic experience
• Tourism destination
• Job motivation
• Innovative work behavior
• Professional self-efficacy

Etik Beyan

The data collection process was ethically approved by the decision of Düzce University Scientific Research and Publication Ethics Committee dated 05.05.2026, meeting number 07, and decision number 2026/225.

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

Öz

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.

Anahtar Kelimeler

• Gastronomik deneyim
• turizm destinasyonu
• iş motivasyonu
• yenilikçi iş davranışı
• mesleki öz-yeterlilik

Etik Beyan

Veri toplama süreci, Düzce Üniversitesi Bilimsel Araştırma ve Yayın Etik Kurulu’nun 05.05.2026 tarihli, 07 sayılı toplantısında alınan 2026/225 numaralı kararıyla etik açıdan onaylanmıştır.

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