This study aims to explore the impact of thriving at work, characterized by learning and vitality traits, on knowledge hiding among chefs and investigates the moderating role of stressors (challenging and hindrance) on these effects.
A purposive sampling method was used, distributing 600 questionnaires to chefs in five-star hotels and chain restaurants across six Taiwanese cities, with 100 questionnaires in each city. Ultimately, 303 valid responses were obtained, resulting in a 50.5% response rate. Multiple regression analysis was conducted to examine the hypotheses.
The study reveals that learning reduces knowledge hiding, whereas vitality increases it. Challenging stressors weaken the negative relationship between learning and knowledge hiding, while hindrance stressors strengthen it. Additionally, hindrance stressors positively moderate the link between vitality and knowledge hiding, whereas challenging stressors do not have a significant moderating effect.
This study benefits the hospitality industry by informing recruitment and training strategies that value learning and vitality in chefs. It supports developing culinary training programs and helps organizations understand how stressors affect knowledge hiding, enabling a more supportive work environment that fosters chef performance and potential.
This study explores the underexamined link between chefs’ thriving at work and knowledge hiding, offering fresh insights into how workplace stressors influence behavior in hospitality settings using self-determination theory.
