호텔 레스토랑의 서번트 리더십이 주방 구성원의 태도에미치는 영향에 관한 연구

Today's Hotel Kitchen System has transformed into a highly complex and specialized structure. As recent society is confronted with the change from industrial society to knowledge-information society, organizations face the new paradigm that organizational systems should serve to their members. As a result, there is increased importance and necessity for the effective leader and leadership upon the new paradigm, as a factor for the accomplishment of the organizational mission, objective, and growth in the hotel restaurant organizations. The servant leadership measurement, this study used a total of 12 questionnaires base on the study of Lube(1999). For the organizational commitment survey used 5 questionnaires generated by Drury(2004) and Boshoff(2006). The turnover intention used a total of five questionnaires generated by Mayer and Allen(1984). The leader commitment measurement survey used a total of five questionnaires which were developed by winston(2003) and Tocobs (2006). The reliability--Chronbach’s Alpha value--of the above stated i ndividual instrument was .940 .859, .736 and .827, respectively. The target group was 300 hotel chef who are currently employed at Hotel restaurant (which are categorized as 1st and 2nd cook) that are located in Seoul. The survey period was one month weeks from August 1th to August 31th of 2009. The hundred and eighty-eight documents were collected, and the statistical results were generated by the SPSS WIN 12.0 program. The results can be summed up as the influence of servant leadership in the are positively related to organizational commitment and leader commitment of hotel restaurant's kitchen members. This will contribute to more efficient human resource management in hotel restaurant setting.