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23.01.2024 | Empirical article

Effects of ambidextrous human capital deployment on the performance of haute cuisine restaurants

verfasst von: Susana Fernández-Pérez de la Lastra, Gonzalo Sánchez-Gardey

Erschienen in: Service Business | Ausgabe 1/2024

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Abstract

This study examines the impact of different types of human capital on the performance (reputation, customer satisfaction and organizational efficiency) of haute cuisine restaurants. The human capital is classified in three types: synchronized specialist human capital, sequential specialized human capital and ambidextrous human capital. The data were collected from 152 Spanish haute cuisine restaurants. Linear regressions were used to test the hypotheses. One of the most revealing results shows that ambidextrous human capital has a significant effect on customer satisfaction. This positive effect is a reaffirmation of the link between innovation and customer satisfaction.

Vorheriger Artikel Diminishing role of regional uniqueness in preference to shop online amid COVID-19: a longitudinal analysis

Nächster Artikel Validation of a design orientation scale in the trade and tourism sectors and assessment of its impact on firms’ performance

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Titel: Effects of ambidextrous human capital deployment on the performance of haute cuisine restaurants
verfasst von: Susana Fernández-Pérez de la Lastra
Gonzalo Sánchez-Gardey
Publikationsdatum: 23.01.2024
Verlag: Springer Berlin Heidelberg
Erschienen in: Service Business / Ausgabe 1/2024
Print ISSN: 1862-8516
Elektronische ISSN: 1862-8508
DOI: https://doi.org/10.1007/s11628-023-00552-w

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