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http://dx.doi.org/10.20878/cshr.2017.23.5.020

The Effect of Food Service Organization Employee's Leaderships Type on Organizational Commitment and Managerial Performance: Focused on Busan Haeundae Area  

Ahn, Gee-jung (Dept. of Food Service Management and Culinary, Gyeongju University)
Kim, Dong-gyu (Dept. of Food Service Management and Culinary, Gyeongju University)
Publication Information
Culinary science and hospitality research / v.23, no.5, 2017 , pp. 187-198 More about this Journal
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
Japanese restaurant; Japanese restaurant culinary staff; Affective commitment; Management result;
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