The effect of perceived organizational support and organizational commitment on the creativity skills of kitchen staff: The moderator role of the culture of collectivism

The creativity of kitchen staff contributes to the development of new products and the competitive advantage of organizations. Therefore, the main purpose of this study is to determine the impact of perceived organizational support and organizational commitment levels of kitchen employees on their creativity, and to examine whether collectivism culture plays a moderator role in this relationship. In line with the aim of the research, the correlational research method was used. Partial Least Squares Structural Equation Modeling (PLS-SEM) technique was employed to test the research model. The population of the study consists of kitchen department employees of five-star hotels within the borders of Manavgat district. Due to the scope of data collection being dependent on permissions that can be obtained from businesses, convenience sampling method was preferred among non-probability sampling methods. In data collection, besides the form prepared by the researcher to determine various demographic characteristics and personal traits of kitchen employees, "Perceived Organizational Support", "Organizational (Emotional) Commitment", "Creativity", and "Individual Cultural Values" scales obtained from the literature were used. All scales used in the research were acquired from studies whose validity and reliability had been proven in previous research. Data were obtained from a total of 472 kitchen department employees of five-star hotels in Manavgat district of Antalya through face-to-face survey method. According to the results obtained in the research, it was determined that perceived organizational support has a significant and direct effect on organizational commitment and creativity. It was observed that organizational commitment has a statistically significant and positive effect on creativity. However, it was found that collectivism plays a moderating role in the relationship between organizational commitment and creativity. Keywords: Gastronomy, Food and Beverage Management, Perceived Organizational Support, Organizational Commitment, Creativity, Collectivism