호텔 식음료 부서 종사원의 혁신행동 향상을 위한 선행요소

Abstract

This study aims to enhance the innovative behavior of hotel food and beverage department employees, who are emotional laborers, and to understand the relationship between employees' organizational adaptation and innovative behavior by exploring the application of managers' empathetic leadership in food and beverage departments. The empirical results are as follows. First, the manager's empathetic leadership was found to significantly and positively affect organizational adaptation. Second, empathetic leadership was found to have a significant and positive effect on the innovative behavior of hotel members. Lastly, organizational adaptation was found to have a significant and positive effect on innovative behavior. These findings imply that it is necessary to have the empathetic leadership of a mature leader who embraces the emotions of the members, fosters mutual empathy, and respects each individual, rather than relying on traditional leadership that merely directs the department in order to enhance organizational adaptation and innovative behavior among hotel members through the empathetic leadership of the hotel F&B department manager.