Mise en place : time management behaviour and flow within the hospitality training environment

Abstract

Abstract: This study investigated the relationship between time management behaviour (TMB) and flow (optimal experience) which is a psychological well-being construct embedded in subjectivity within in the culinary training environment. Time constraints may have an adverse impact on a culinary student’s personal skill of his/her culinary ability. The construct of flow (optimal experience) refers to the state in which individuals are so intensely involved in an activity that nothing else seems to matter. The activity is so enjoyable that individuals will perform it for the sheer sake of doing it, even at great personal cost. A cross-sectional survey was conducted using a sample of n=229 students at a tertiary institution spanning across different ages, racial groups and education levels. Significant relationships were found between flow and TMB. The dimensions of TMB mediated through perceived control of time on flow. Successful TMB skills may be beneficial for increasing flow experiences within hospitality management which in turn could contribute to better work performance within the hospitality industry and should consequently be embedded in culinary training to enhance subsequent work performance