외식기업 관리자의 리더십 유형이 관계품질과 조직성과에 미치는 영향

• 영문명: The Influence of Managers’ Leadership Types in Food Service Business on the Related Relational Quality and Organizational Performance
• 발행기관: 한국외식경영학회
• 저자명: 김영규(Kim, Young-Kyu) 조우제(Cho, Woo-je)
• 간행물 정보: 『외식경영연구』14권 2호, 139~157쪽, 전체 19쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2011.04.30

영문 초록

This study was engaged to provide restaurant managers and marketers in the food service industries with the data and information necessary for establishment of practical strategies through analyzing the relationship between transformational leadership and leaders’ satisfaction, organizational commitment and job satisfaction by studying the employees in the food service industries. As the result of the study, there are suggestions as follow. First, administers in the food service have to recognize that employee satisfaction and trust can be generated by the leader and employees can commit themselves to the organization and be satisfied depending on the leadership. Second, evaluation of employee performance has to be conducted through communication with the employees. It is an important pre-requisition for organizational performance Lastly, managers need to develop right sense of value about leader through varied interaction with employees with continuous self development and education on leadership.

목차

I. 서 론

II. 이론적 배경

III. 연구 설계

IV. 실증분석

V. 결론 및 제언

키워드

Food service industry Leadership Relational quality Organizational performance