Culinary science and hospitality research (한국조리학회지)
- Volume 14 Issue 4
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- Pages.415-426
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- 2008
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
The Effect of Organization Culture and Leadership on Competitive Advantage in Food Service Companies
외식기업 문화와 리더십이 경쟁 우위에 미치는 영향
- Yoo, Taek-Yong (Food Service and Culinary Arts, Eulji University) ;
- Heo, Jun (Dept. of Foodservice Management, Kyonggi University)
- Published : 2008.12.30
Abstract
In order to cope with the severe business environment and possess the competitive advantage in the food service industry, the effect of organization culture and leadership on competitive advantage in food service companies was investigated. The friendly culture was regarded as important in relation between corporate culture and leadership. And the tendency to participate was shown to be highly correlated to leadership. Leadership and competitive advantage were influenced by the tendency to participate, differentiation and competence. The corporate culture and competitive advantage were affected by the friendly culture, differentiation and competence. Especially, the organization culture was more important than leadership. Therefore, it is necessary to execute the tendency to participate, differentiate products, service and management, and attract customers. And the maintenance of competitive power is required to develop a new product, evaluate customer satisfaction, and improve decision making, problem solving and crisis management.