Intrinsic or extrinsic motivations for hospitality employees’ creativity: The moderating role of organization-level regulatory focus
By Jung-Hua Chang, C. Teng. 2017
131 citations recorded by the source corpus.
Subfields: Applied Psychology, Experimental and Cognitive Psychology, Organizational Behavior and Human Resource Management
View Paper: https://www.semanticscholar.org/paper/aa615d6ebf7c6f7559901e64d634bb04375a30e3
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Applied Psychology
In Experimental and Cognitive Psychology
In Organizational Behavior and Human Resource Management
- Chi-Min Wu
- Tso-Jen Chen
- F. J. García-Rodríguez
- Laura Romero-Domínguez
- Daniel Dorta-Afonso
- A. Grobelna
- Ceylan Alkan
- Yilmaz Akgunduz
Citations in the corpus
- Emotional exhaustion and its consequences for hotel service quality: the critical role of workload and supervisor support (2020, result): “Moreover, data collected from various departments may reduce a single-department bias, further supporting the external validity of the study (Chang & Teng, 2017).”
- Perceived organizational support, employee creativity and proactive personality: The mediating effect of meaning of work (2018, background): “Recruiting creative personalities or improving the creativity of employees are two ways of promoting creativity in the workplace (Kandampully, Bilgihan, & Zhang, 2016: 158; Chang & Teng, 2017: 134).”
- Effects of High-Performance Work Systems (HPWS) on Hospitality Employees’ Outcomes through Their Organizational Commitment, Motivation, and Job Satisfaction (2021, background): “Employees can be effectively motivated to perform well in their roles both extrinsically and intrinsically [62,63].”
- Collective psychological capital: Linking shared leadership, organizational commitment, and creativity (2018, background): “In response to the trend toward a more dynamic hospitality business environment and rapid changes in market needs (Chiang and Hsieh, 2012), we have recognized that employee creativity and innovation are key sources of a hospitality organization’s competitive advantage that help the organization to d”