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자료유형
학술저널
저자정보
전상경 (영산대학교)
저널정보
한국외식산업학회 한국외식산업학회지 한국외식산업학회지 제17권 제4호(통권 제53호)
발행연도
2021.12
수록면
185 - 200 (16page)

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연구방법
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이 논문의 연구 히스토리 (8)

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The purpose of this study is to investigate the effect of perceived hotel chef"s shared leadership on cook"s job performance and collective efficacy and whether collective efficacy is effective as a parameter. In addition, based on the empirical analysis results of the research model presented in this study, it is intended to present recognized shared leadership in effectively managing human resources differentiated from other occupations in the hotel culinary department and various culinary organizations in the future and enhancing the collective efficiency. And it is to provide basic data for the development of job performance management program. In this study, hotel cook"s working at a total of 8 hotels in Seoul and Busan (2 regional franchise hotels and 2 regional hotels) were defined as the research sample group and samples were extracted. A total of 400 questionnaires were distributed and 330 questionnaires were retrieved. And a total of 312 cases were analyzed using SPSS 23.0, excluding 18 cases judged to be insincere. In conclusion, it was found that shared leadership recognized in the hotel culinary department where collaboration and division of labor are important is an essential factor. It also suggests that it plays a role in enhancing job performance by establishing a culture of sharing and communication, sharing information, knowledge, vision, and goals, and linking this with the performance of the culinary department working in the hotel. To this end, the cook"s must be able to recognize the chef"s shared leadership and improve their performance together. In addition, it suggests that a differentiated and efficient manpower management plan is required for a cooking organization that is an organization with a strong individual tendency and performs group work as a factor of collective efficacy.

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Abstract
I. 서론
II. 이론적 배경
III. 연구방법
IV. 실증분석
V. 결론 및 제언
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