Abstract
The study aims to suggest fundamental alternatives for future research on the eco-friendly performance of employees in food service companies by investigating the relationship between ethical leadership, environmental, organizational culture, and eco-friendly performance in food service companies. Ethical leadership in this study is operationalized as temperance, courage, fairness, and prudence, while environmental, organizational culture, and eco-friendly performance are conceptualized as single factors. The study was limited to employees of food service companies in the Seoul area, and a convenience sampling method was used to conduct an online (Google) survey. The hypothesis was tested through a sequence of statistical analyses, including frequency analysis, confirmatory factor analysis, discriminant validity, and structural equation model analysis. This study contributes to the existing literature by examining the influence of ethical leadership, environmental, organizational culture, and eco-friendly performance in food service companies. The study's results support existing theoretical research and provide practical implications for food service companies' operation plans and employees' eco-friendly performance.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
