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KMID : 0665420080230050563
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Korean Journal of Food Culture
2008 Volume.23 No. 5 p.563 ~ p.571
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The Antecedents and Consequences of Ethical Leadership in the Restaurant Industry -Focused on Ethical Context, Personality, and Job Satisfaction-
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Ha Dong-Hyun
Lim Jung-Woo
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Abstract
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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.
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KEYWORD
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Ethical context, Agreeableness, Conscientiousness, Neuroticism, Ethical leadership, Job satisfaction
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