호텔 조리 부서장의 리더십 유형이 조리사의 정서적 몰입에 미치는 영향

• 영문명: The Effects of Hotel Kitchen Department Head's Leadership Style on Chef's Affirmative Involvement: Focusing on Moderation Effect of Personality
• 발행기관: 관광경영학회
• 저자명: 유은영 이희찬
• 간행물 정보: 『관광경영연구』제24권 제4호, 319~339쪽, 전체 21쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2020.07.31

영문 초록

The purpose of this study is understanding the effects of hotel kitchen department head's leadership style on chef's affirmative involvement and providing effective human resources management data of hotel restaurant kitchen organization by examining the moderating effects of chef's personality type (A type / B type) in leadership style and affirmative involvement relationship. The targets of this study were 391 chefs who worked for 1 year and longer at a five-star hotel in Seoul and questionnaire survey was conducted in February 2020. First, hotel kitchen department head's leadership styles had been classified based on the theory of transformational leadership, transactional leadership, and servant leadership and all three leadership styles have been found to have significant influence on affirmative involvement. Second, the moderating effects of personality type in the influencing relationship between hotel kitchen department head's leadership style and chef's affirmative involvement have been found as the following. Transformational leadership and servant leadership have influence on affirmative involvement of both personality types and transactional leadership has been found to influence the affirmative involvement of B personality type. As a result of verifying the moderating effects of personality type, the moderating effects of personality type have been found to play the role of meaningful moderating variable in the influencing relationship between leadership style and affirmative involvement

목차

Ⅰ. 서 론

Ⅱ. 이론적 배경

Ⅲ. 연구설계

Ⅳ. 실증분석

Ⅴ. 결 론

참고문헌

키워드

Leadership style Affirmative Involvement Personality type LR-test Verification