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The Effects of the Emotional Leadership Perceived by Hotel Cuisine Employees on Empowerment, Trust and Innovative Behavior  

Choi, Won-Sik (Dept. of Culinary Science and Food Service Management, Graduate School, Kyung Hee University)
Lee, Soo-Bum (Dept. of Culinary Service Management, Kyung Hee University)
Publication Information
Culinary science and hospitality research / v.20, no.2, 2014 , pp. 1-15 More about this Journal
Abstract
This study aims to empirically analyze the influence of emotional leadership of hotel cuisine employees on empowerment, trust and innovative behavior. Selecting cooks working for ten five-star hotels in Seoul for empirical analysis, total 500 copies of questionnaire (50 copies to each hotel) were distributed for 30 days from September $23^{rd}$ to October $22^{nd}$, 2013. Excluding the ones with missing values or too much weighted tendency, total 426 copies(85.2%) were used as the final data for statistical analysis. As a result of the analysis, the verification of causal relationships between hotel cuisine employees' perceived emotional leadership and empowerment, trust and innovative behavior within organizations is valuable enough to be used as the theoretical foundation in the future. Based on the results of such in-depth analysis, hotel cuisine employees' perceived emotional leadership can be shown through interactions between leaders and employees. The effectiveness of leadership can be maximized only when leaders and employees maintain the mutual cooperative partnership to lead employees' innovative behavior by implanting empowerment and trust in employees.
Keywords
emotional leadership; empowerment; trust; innovative behavior;
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