Abstract
M.Comm. (Industrial Psychology)
There is ample evidence to suggest that optimal experience (flow), happiness and life satisfaction are related to one another in the creative culinary training environment. In this study, the effect of time management behaviour on these relationships was investigated within the hospitality training environment. Furthermore, the mediating role of perceived control of time on flow was explored, as well as the direct effect of happiness and life satisfaction on flow, among the different demographic groups. A quantitative research design was used and data were gathered with the use of an online questionnaire (cross-sectional survey). The sample consisted of n=229 students within the culinary training environment, in a tertiary institution spanning across different gender, age, racial groups and educational levels. Significant results were found for mechanics of time management that mediated fully through the perceived control of time on flow; goals and priorities mediated partially through the perceived control of time on flow. Happiness, however, had a direct link on flow. The practical implications of this study are that time management behaviour training should become more prominent in the culinary studies practical training for hospitality students. Successful time management behaviour skills may be beneficial in increasing the flow, happiness and life satisfaction outcomes of the students. This research further contributes to the body of knowledge of positive psychology, particularly within a South African vocational training context.