Earticle

The purpose of this study is understanding the effects of hotel kitchen department head's leadership style on chef's affirmative involvement and providing effective human resources management data of hotel restaurant kitchen organization by examining the moderating effects of chef's personality type (A type / B type) in leadership style and affirmative involvement relationship. The targets of this study were 391 chefs who worked for 1 year and longer at a five-star hotel in Seoul and questionnaire survey was conducted in February 2020. First, hotel kitchen department head's leadership styles had been classified based on the theory of transformational leadership, transactional leadership, and servant leadership and all three leadership styles have been found to have significant influence on affirmative involvement. Second, the moderating effects of personality type in the influencing relationship between hotel kitchen department head's leadership style and chef's affirmative involvement have been found as the following. Transformational leadership and servant leadership have influence on affirmative involvement of both personality types and transactional leadership has been found to influence the affirmative involvement of B personality type. As a result of verifying the moderating effects of personality type, the moderating effects of personality type have been found to play the role of meaningful moderating variable in the influencing relationship between leadership style and affirmative involvement

This study is aimed to identify the influencing relationship of Hotel Kitchen Department Head’s Leadership style on chefs’ affirmative involvement, job crafting and also to verify empirically the effects of organizational support perception in the relationship between leadership styles and affirmative involvement. This study had conducted surveys which targets chefs who had worked at a Five-Star Hotel in Seoul, for at least a year or longer. A total of 391 chefs have been used in the study. The following is the summary of the study results. Firstly, the three types of leadership styles, which are, the department head’s transformational leadership, servant leadership and transactional leadership, have been found to influence most chefs’ job crafting and affirmative involvements. It has been identified that job crafting had a mediating effect in the relationship between the leadership styles and affirmative involvement. Secondly, it has been found that the Hotel Kitchen worker ‘s organizational perception had a moderating effect on all three types of leadership styles in the study. Therefore, this study aims to provide measures to effectively conduct personnel management within the Hotel Restaurant Kitchens base on the empirical analysis.