Effects of ambidextrous human capital deployment on the performance of haute cuisine restaurants

Susana Fernández-Pérez de la Lastra () and Gonzalo Sánchez-Gardey ()
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Susana Fernández-Pérez de la Lastra: University of Cádiz
Gonzalo Sánchez-Gardey: University of Cádiz

Service Business, 2024, vol. 18, issue 1, No 4, 53-80

Abstract: Abstract This study examines the impact of different types of human capital on the performance (reputation, customer satisfaction and organizational efficiency) of haute cuisine restaurants. The human capital is classified in three types: synchronized specialist human capital, sequential specialized human capital and ambidextrous human capital. The data were collected from 152 Spanish haute cuisine restaurants. Linear regressions were used to test the hypotheses. One of the most revealing results shows that ambidextrous human capital has a significant effect on customer satisfaction. This positive effect is a reaffirmation of the link between innovation and customer satisfaction.

Keywords: Service companies; Human capital; Organizational ambidexterity; Performance; Haute cuisine (search for similar items in EconPapers)
Date: 2024
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DOI: 10.1007/s11628-023-00552-w

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