Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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The Antecedents and Consequences of Ethical Leadership in the Restaurant Industry -Focused on Ethical Context, Personality, and Job Satisfaction-

레스토랑에서의 윤리적 리더십에 관한 연구

  • Ha, Dong-Hyun (Department of Hotel.Convention Management, Dongguk University at Gyeongju) ;
  • Lim, Jung-Woo (Department of Hotel.Convention Management, Dongguk University at Gyeongju)
  • 하동현 (동국대학교 호텔.컨벤션경영학과) ;
  • 임정우 (동국대학교 호텔.컨벤션경영학과)
  • Published : 2008.10.30
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Abstract

The purpose of this study was to investigate how organization's ethical context, leader's agreeableness, conscientiousness and neuroticism affected his (or her) ethical leadership, and how leader's ethical leadership influenced subordinates' job satisfaction in the restaurant industry. The model was tested in hotel restaurants and family restaurants using a sample of employees in Pusan, Daegu and Gyeongsangbukdo. Empirical results confirmed that organization's ethical context, leader's agreeableness, conscientiousness and neuroticism influenced his (or her) ethical leadership, and leader's ethical leadership affected subordinates' job satisfaction. This research findings implied managerially that firstly, top management should establish employees' ethical regulations and motivate them to work ethically through training, incentives and punishment and secondly, should employee agreeable, conscientious and anti-neurotic person through aptitude test, if possible. In the future, restaurant's successful operations and management depends on partly its ethical status.

Keywords

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