Gastronomi ve Mutfak Sanatları Alanındaki Akademisyenlerin Örgütsel Bağlılıklarının İş Tatminleri Üzerindeki Etkisi

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Ülker M. , Kılıçhan R.

Yönetim, Ekonomi ve Pazarlama Araştırmaları Dergisi, vol.1, no.4, pp.13-30, 2017 (Other Refereed National Journals)

  • Publication Type: Article / Article
  • Volume: 1 Issue: 4
  • Publication Date: 2017
  • Title of Journal : Yönetim, Ekonomi ve Pazarlama Araştırmaları Dergisi
  • Page Numbers: pp.13-30


This research was conducted to investigate the relationship between job satisfaction and organizational commitment of academicians working in the field of Gastronomy and Culinary Arts. This research is important as there is no similar research in the related literature. Survey method was used as the data collection method in this study. For measuring the organizational commitment, a three dimensional organizational commitment scale was used and for measuring job satisfaction, the Minnesota Job Satisfaction scale was used. Survey questions were sent to academicians working in schools with Gastronomy and Culinary Arts departments which were determined by looking at university preference guide prepared by Assessment Selection and Placement Center in 2015. E-mails for asking participation from academicians were sent two times, on 8 July 2015 and on 15 July 2015. Those who did not participate were called and requested to fill the survey. 89 of the 147identified academicians participated in the research. Data was analyzed with an appropriate statistical program after the surveys were gathered. The correlation analysis has proved that there is a weak and linear relationship between organizational commitment dimensions (affective commitment, continuance commitment, and normative commitment) and job satisfaction. According to the results of the regression analysis, it is possible to state that 39,6% of the total change in job satisfaction can be explained by emotional commitment, whereas 21,2% can be explained by normative commitment. Keywords: Job Satisfaction, Organizational Commitment, Gastronomy and Culinary Arts, Academicians.