Abstract:

Satisfaction of hedonic emotions from food and beverage businesses has become more important than products in the focus of customers who have achieved personal satisfaction. Therefore, not only products but also innovative ideas and practices have gained great importance in ensuring customer satisfaction in food and beverage establishments. It is inevitable for enterprises that want to gain competitive advantage to develop innovative strategies.In order to innovate, it is necessary to have the ability to innovate individually. Because employees who have the ability to innovate are brave, entrepreneurial and independent people who have more original ideas than non-innovators. It is a fact that the innovative personality can provide benefits to the company in various subjects such as the supply of new products, the utilization of new production techniques, the acquisition of new customers and markets, the existence of new service methods.Self-efficacy is the form of innovative personality in the employee. Self-sufficiency: is aware of the knowledge and abilities of the employee to perform the behaviors expected from him in the related field and the ability to apply them. Self-sufficiency; innovative, pioneering, questioning, skeptical and traditionalist. One of the externally reflected states of self-efficacy in food and beverage establishments is innovation and the transformation of innovation into action. In this study, the relationship between individual innovation and self-efficacy was investigated in the kitchen department of 4- and 5- star hotels in Ankara, Bodrum and Mersin.

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