Microsoft Word 2007 ichrie conference Proceedings Final-Final 06-06-07. doc

CONCLUSIONS 
This study suggests that there are several compelling reasons to conduct further research, which 
investigates the relationship between intrinsic motivators, specifically the creativity construct and turnover 
behaviour. Clearly, this study highlights that both the SEQ club sector and the occupation of cookery are vulnerable 
to skills shortages – both from intraoccupational turnover, and from attrition, or a shrinking labour pool. If one 
accepts the premise that only so much can be done to ameliorate the working conditions and pay of hospitality 
workers, including chefs, then alternative motivators of job satisfaction need exploring. Whether the widely 
presumed notion, that females are more right-side of the brain thinkers (creativity), is a moot point. Certainly, 
research has been inconclusive (Chusmir & Koberg, 1986). However, this study suggests that females register lower 
intention to quit scores, yet seem to report higher scores for creativity measures. At the same time, females appear 
less sensitive to the widely negatively reported constructs of working conditions and pay affected both the 
hospitality industry generally, but also the occupation of cookery (Wood, 1997). The data also suggest that those 
individuals, regardless of gender, with higher creativity scores indicated less likelihood to leave both their current 
jobs and their occupation. In short, there is some justification for pursuing research that might further investigate the 
relationship between creativity constructs specific to the occupation of cookery and job satisfaction. Moreover, 
research efforts may focus on the young/ junior female cohorts. 
This study, though, has limitations. While it could be argued that it has successfully indicated that intrinsic 
and extrinsic motivators are not static across career phases, has vindicated the approach of distinguishing between 
job and occupation and justified the customisation of the instrument to allow for occupational idiosyncrasies, more 
precision is required to pinpoint specific constructs within career phases. Particularly when examining the creativity 
construct, the literature suggests that it has complex and diffuse dimensions with various antecedents and 
determinants (Unsworth et al., 2005). Further research could build on the theoretical developments and research 
instruments to more deeply probe these in the context of the occupation of cookery, and in its relationship with job 
satisfaction and turnover.
REFERENCES 
Amabile, T.M. (1997). Motivating creativity in organisations: On doing what you love and loving what you do. 
California Management Review, 
40(1): 39-58.
Botterill, D. (2000). Social scientific ways of knowing. In C. Lashley, and Morrison, A. (Ed.), 
In Search of 
Hospitality: Theoretical perspectives and debates
. Oxford: Butterworth Heinemann. 
Buultjens, J. (1996). Casual employment in the Hospitality Industry: A situational analysis. In P. Brosnan (Ed.), 
Precarious Employment
(pp. 93-106). Brisbane: Centre for Research on Employment and Work. 

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