Leisure travel outcomes and life satisfaction: An integrative look

Wang, Suosheng

doi:10.1016/j.annals.2017.01.009

Cited by 40 publications

(28 citation statements)

References 33 publications

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“…There are several studies about the job satisfaction and problems of hotel employees (Lam, Baum, & Pine, 2003;Yang, 2008;Yang, 2010;Yeh, 2013;Lee, Back, & Chan, 2015;McPhail et al, 2015), restaurant employees (Gazzoli, Hancer, & Park, 2010;Chang, 2017;Choi & Joung;, travel agency employees (Pang, Kucukusta, & Chan, 2015), tourist guides (Geva & Goldman, 1991) and tourism product developers (Wang, 2017) and tourism students (Wozencroft & Hardin, 2014), but the number of studies about the job satisfaction of instructors included in tourism education, is relatively limited. Houston et al, (2006) gathered data from academics staff in 3-month intervals and reported that academics staff were less satisfied with external factors such as their salaries, promotion opportunities and gaining a reputation through doing better things, but they were more satisfied with internal factors such as convenience at work place, quantity of responsibilities and job diversity.…”

Section: Literature Reviewmentioning

confidence: 99%

Investigation of Academic Staff in Gastronomy in Terms of Their Satisfaction Level and Adverse Experience

Arman¹,

Özkan²,

Ören³

2018

jotags

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This paper analysis was conducted to determine job satisfaction levels and problems of the instructors employed in gastronomy programs of the universities. The research was structured through qualitative research methods. The research population was constituted with the instructors teaching in gastronomy departments in Turkey and a purposeful sampling strategy was used to determine the research sample. Interview forms were used to collect data and resultant data were subjected to content analysis with the aid of NVIVO software. Kappa analysis was executed to test the data reliability. Present findings revealed that participants were mostly satisfied with the departments or programs, but experienced various problems at work place. Insufficient academic staff, improper curriculums, insufficient budgets, equipment and material supply and poor university-private sector cooperation were indicated as the primary problems experienced by the culinary instructors. The findings cannot be generalized to a larger population because the study is conducted with a case study approach.

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Section: Literature Reviewmentioning

confidence: 99%

Investigation of Academic Staff in Gastronomy in Terms of Their Satisfaction Level and Adverse Experience

Arman¹,

Özkan²,

Ören³

2018

jotags

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“…637) recommend that the adequate congruence between the model and the underlying data should be assessed with a combination of fit statistics, including the chi square (χ2) goodness-of-fit statistic and the degrees of freedom, one absolute fit index such as the goodness-of-fit index (GFI) or the standardised root mean square residual (SRMR), and one incremental fit index, such as the Tucker-Lewis Index (TLI) or the comparative fit index (CFI) whereas, one of these indices should also be a badness-of-fit indicator such as the SRMR or the root mean square error of approximation (RMSEA). Following recent CFA studies (i.e., Boley, McGehee, Perdue, & Long, 2014;Wang, 2017;Yolal, Gursoy, Uysal, Kim, & Karacaog˘lu, 2016) in addition to χ2 and the degree of freedom we assessed model fit using CFI, SRMR and RMSEA. Some of the criteria proposed from methodologists regarding the ideal model fit are a close to 0.95 value for CFI in combination with a cut-off value close to 0.09 for SRMR (Hu & Bentler, 1999;p.…”

Section: Confirmatory Factor Analysismentioning

confidence: 99%

Work values in tourism: Past, present and future

Papavasileiou

Lyons

Shaw

et al. 2017

Annals of Tourism Research

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Although work values are important psychological variables in organisations, little research has been done to clarify the way in which work values are conceptualised. We address the need within the field to understand and engage with wider debates within social science literature by presenting an up-to-date review of work values in tourism research and a synthesis of paradigms pertaining to established value models and theories. We reconceptualise work values as a second-order projection of intrinsic, extrinsic, prestige and social types of values in the work settings of tourism. We then test the conceptual validity of this model through exploratory and confirmatory factor analysis using data from Japanese tourism workers.

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“…However, there is no emotional measurement of life satisfaction, and the time point and interval of life satisfaction measurement have a great impact on the results Sumner (1996), Kahneman et al (1999), Ehrhardt et al (2000), Haybron (2000Haybron ( , 2003Haybron ( , 2005Haybron ( , 2007, Wang (Ehrhardt et al, 2000;Wang, 2017) with various scales. Among these, the Life Satisfaction Scale (LSS) (Diener et al, 1985) is the most widely used in tourism research (Neal et al, 2004;Kim et al, 2013;Woo et al, 2015;Wang, 2017). Life satisfaction reflects the relative stability of the individual's overall quality over a period and is mainly based on personal rational judgment and is not easily disturbed by other external factors.…”

Section: Introductionmentioning

confidence: 99%

The concept of subjective well-being: its origins an application in tourism research: a critical review with reference to China

Liang

Luo

Liu

2020

TRC

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Purpose The subject of “well-being” has attracted a lot attention from tourism scholars, but differences and misuses in approach have meant that academic contributions and knowledge accumulation to the tourism literature remained relatively little. This paper aims to attempt to clarify the theoretical source of subjective well-being, and critically reflect on the problems existing in the study of well-being when applied to tourism. It is suggested that subjective well-being belongs to the category of “quality of life” and has multiple philosophical foundations and theoretical sources including theories of hedonism, expectation, happiness and various itemised lists of emotions. A hybrid research method is suggested when applying the concept to tourism.

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Leisure travel outcomes and life satisfaction: An integrative look

Cited by 40 publications

References 33 publications

Investigation of Academic Staff in Gastronomy in Terms of Their Satisfaction Level and Adverse Experience

Investigation of Academic Staff in Gastronomy in Terms of Their Satisfaction Level and Adverse Experience

Work values in tourism: Past, present and future

The concept of subjective well-being: its origins an application in tourism research: a critical review with reference to China

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