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The Mediating Effect of Rapport on the Relationship between Organizational Culture Type and Innovative Behavior of Hotel Chefs

호텔조리사의 조직문화유형과 혁신행동 관계에 라포의 매개효과

  • Park, Jeong-Seop (Dept. of Foodservice & Culinary Management, Kyonggi University) ;
  • Jeon, Jang-Chul (Dept. of Foodservice & Culinary Management, Kyonggi University) ;
  • Kwon, Ki-Wan (Dept. of Hotel Culinary Art, Seoyeong University)
  • 박정섭 (경기대학교 외식조리관리학과) ;
  • 전장철 (경기대학교 외식조리관리학과) ;
  • 권기완 (서영대학교 호텔조리학부)
  • Received : 2018.02.26
  • Accepted : 2018.03.23
  • Published : 2018.03.31

Abstract

The purpose of this study was to examine the mediating effects of rapport on the relationship between type of organizational culture and innovative behavior of hotel chefs. In order to accomplish the research purpose, data were collected from 202 chefs working at five-star hotels located in Gwangju and Jeonnam areas, and SPSS 22.0 Program was used to conduct frequency analysis, reliability analysis, exploratory factor analysis, regression analysis and mediation effect analysis. The results of the study were as follows. Firstly, it was found that innovative behaviors of hotel chefs are significantly affected by three types of organizational culture: rational culture, consensual culture, and developmental culture. Secondly, it was found that rational and consensual culture have significant effect on rapport. Thirdly, it was found that better-formed rapport in hotel chefs significantly remarkably influences their innovative behavior. Fourthly, the study results revealed that rapport has a mediating effect on the relationship between type of organizational culture and innovative behavior of hotel chefs. Thus, in order to induce voluntary innovative behaviors from building rapport in the hotel organization, it is necessary to develop and implement effective strategies which will form a work environment where chefs can freely engage in mutual exchanges and build trust with one another.

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