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


Annual International CHRIE Conference & Exposition



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CONSUMERS ENVIRONMENTAL CONCERN IN THE L

 
2007 Annual International CHRIE Conference & Exposition 
372
Cameron, D. (2001). Chefs and occupational culture in a hotel chain: A grid-group analysis. 
Tourism and 
Hospitality Research, 
3(2): 103-114. 
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Workforce Development Project - Hospitality and Tourism
. Adelaide: Regency Institute of TAFE. 
Chivers, T.S. (1971). 
Chefs and Cooks.
Unpublished Ph.D thesis, University of London, London. 
Chusmir, L.H. and Koberg, C.S. (1986). Creativity differences among managers. 
Journal of Vocational Behavior, 
29(2): 240-253. 
Deery, M. (2006). 
Inquiry into Workforce Challenges in the Australian Tourism Sector
, Submission to the 
Parliament of Australia House of Representatives Sustainable Tourism CRC, Gold Coast. 
Feinstein, A.H. and Vondrasek, D. (2001). A study of the relationship between job satisfaction and organizational 
commitment among restaurant employees. 
Journal of Hospitality, Tourism, and Leisure Science, 
(1): 1-26. 
Ferreira, R.R. and Gustafson, C.M. (2006). Declining memberships during an economic downturn in U.S. private 
clubs
. International Journal of Hospitality & Tourism Administration, 
7(2/3): 1-7. 
Fine, G.A. (1996). Justifying work: Occupational rhetorics as resources in restaurant kitchens. 
Administrative 
Science Quarterly, 
41(1): 90-116. 
Gomez-Mejia, L.R. (1984). Effect of occupation on task related, contextual, and job involvement orientation: A 
cross-cultural perspective. 
The Academy of Management Journal, 
27(4): 706-720. 
Gustafson, C.M. (2002). Employee turnover: A study of private clubs in the USA. 
International Journal of 
Contemporary Hospitality Management, 
14(3): 106-113. 
Hancer, M. and George, R. Thomas. (2003). Job satisfaction of restaurant employees: An empirical investigation 
using the Minnesota Satisfaction Survey. 
Journal of Hospitality and Tourism Research, 
27(1): 85-100. 
Hing, N., Breen, H. and Weeks, P. (2002). 
Club Management in Australia: Administration, Operations and Gaming

Frenchs Forest: Hospitality Press. 
Holland, J.L. (1976). Vocational preferences. In M. D. Dunnette (Ed.), 
Handbook of Industrial and Organizational 
Psychology
(pp. 521-570). Chicago: Rand McNally. 
HospitalityMagazine.com.au
(2006).http://www.hospitalitymagazine.com.au/default.asp. Visited 12 June, 2006.
Ibrahim, A. and Wason, G. (2002). 
HR Opportunities and Challenges
. Paris: Human Resource Task Force - World 
Travel and Tourism Council. 
Lee-Ross, D. (1999). A comparative survey of job characteristics among chefs using large and small-scale hospital 
catering systems in the UK. 
Journal of Management Development, 
18(4): 342-349. 
Mobley, W. H. (1977). Intermediate linkages in the relationship between job satisfaction and employee turnover. 
Journal of Applied Psychology, 
62: 237-240. 
Mortimer, J.T. and Lorence, J. (1979). Work experience and occupational socialisation: A longitudinal study. 
The 
American Journal of Sociology, 
84(6): 1361-1385. 
Oldham, G.R. and Cummings, A. (1996). Employee creativity: Personal and contextual factors at work. 
Academy of 
Management Journal, 
39(3): 607-634.
Pratten, J.D. (2003). The training and retention of chefs. 
International Journal of Contemporary Hospitality 
Management, 
15(4): 237-242. 
Riley, M.J., Lockwood, A., Powell-Perry, J. and Baker, M. (1998). Job satisfaction, organisational commitment and 
occupational culture: A case study from the UK pub industry. 
Progress in Tourism and Hospitality Studies, 
4: 159-168. 
Shalley, C.E., Gilson, L.L. and Blum T.C. (2000). Matching creativity requirements and the work environment: 
Effects on satisfaction and intentions to leave. 
Academy of Management Journal, 
43(2): 215-223. 
Tan, G. (1998). Managing creativity in organizations: A total systems approach. 
Managing Creativity in 
Organizations, 
7(1), 23-31.
Unsworth, K.L., Wall, T.D. and Carter, A. (2005). Creativity requirement: A neglected construct in the study of 
employee creativity? 
Group & Organization Management, 
30(5): 541-560. 
Weeks, P. and Adams, J. (2006). Clubs and Hallmark Events: Two Australian Cases.
 International Journal of 
Hospitality & Tourism Administration, 
7(2/3): 177-194. 
Wong, S. and Pang, L. (2003). Motivators to creativity in the hotel industry - perspectives of managers and 
supervisors. 
Tourism Management, 
24: 551-559. 
Wood, R.C. (1997). 
Working in Hotels and Catering
. London: Thomson Business Press. 
Wright, T. A. and Bonett, D. G. (1992). The effect of turnover on work satisfaction and mental health: Support for a 
situational perspective. 
Journal of Organizational Behavior, 
13: 603-615. 



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