Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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The Effect of Food Service Organization Employee's Leaderships Type on Organizational Commitment and Managerial Performance: Focused on Busan Haeundae Area

외식업 종사자 리더십 유형이 조직몰입, 경영성과에 미치는 영향: 부산 해운대 지역을 중심으로

  • Ahn, Gee-jung (Dept. of Food Service Management and Culinary, Gyeongju University) ;
  • Kim, Dong-gyu (Dept. of Food Service Management and Culinary, Gyeongju University)
  • 안기정 (경주대학교 외식조리학부) ;
  • 김동규 (경주대학교 외식조리학부)
  • Received : 2017.07.26
  • Accepted : 2017.08.22
  • Published : 2017.08.31
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Abstract

The purpose of the study was to investigate the relationships among leadership, organizational commitment and management performance of restaurant workers from the Busan Haeundae area. Normally, each leadership type(transactional leadership, transformational leadership, servant leadership) effected organizational commitment and management result. For the field test and verification, 200 staffs of the Haeundae restaurant participated in the survey from April 1st to May 30th, 2017. The research result was summarized as follows. First, all leadership types(transformational leadership, transformational leadership, servant leadership) of Haeundae restaurant staffs had a positive impact on affective involvement. Second, transformational leadership and transactional leadership of restaurant staffs had a positive influence on continuous commitment. Lastly, continuous commitment of restaurant staffs in Haeundae affected management result. In conclusion, precedent study explained only hotel investigation.

Keywords

References

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