지속가능성 리더십 척도 개발: 외식업체 경영자를 대상으로

This study aimed to develop a measurement scale for restaurant managers’ sustainability leadership. Initially, qualitative study was employed to conceptualize sustainability leadership drawing from the Cambridge Sustainability Leadership Model (CSLM). Quantitative study was followed to demonstrate the validity and reliability of the scale. The results identified seven factors classified into four dimensions of restaurant manager’s individual characteristics, with 22 measurement items: “traits (morality, environmental beliefs),” “styles (systemic vision),” “skills (innovative stimulation),” “knowledge (interdisciplinary connections, green human resource management, financial management).” Our study fills the research gap given that there is no measurement scale currently available to measure restaurant managers’ sustainability leadership. The theoretical and practical implications as well as limitation of this study were discussed.