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این مقاله ISI به زبان انگلیسی از نشریه الزویر مربوط به سال ۲۰۱۹ دارای ۱۱ صفحه انگلیسی با فرمت PDF می باشد در ادامه این صفحه لینک دانلود رایگان مقاله انگلیسی و بخشی از ترجمه فارسی مقاله موجود می باشد.
کد محصول: M843
سال نشر: ۲۰۱۹
نام ناشر (پایگاه داده):الزویر
نام مجله: International Journal of Hospitality Management
نوع مقاله: علمی پژوهشی (Research articles)
تعداد صفحه انگلیسی: ۱۱ صفحه PDF
عنوان فارسی:
مقاله انگلیسی ۲۰۱۹ : ویژگی های رهبری کسب و کار کوچک از دیدگاه کارکنان: یک مطالعه کیفی
عنوان انگلیسی:
Characteristics of small business leadership from employees’ perspective: A qualitative study
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چکیده فارسی:
رهبری موضوعی است که بسیار مورد مطالعه قرار گرفته است و هنوز هم محققان را جذب می کند. به عنوان یک عامل ضروری در هر سازمان، رهبری به طور قابل توجهی در شکست کسب و کار، به ویژه در کسب و کارهای رستورانی مستقل تاثیر می گذارد و این می تواند به دلیل عملیات های منحصر به فرد در صنعت و فقدان مطالعات رهبری در مورد کسب و کار گردشگری کوچک باشد. این مطالعه با هدف پر کردن این شکاف به بررسی ویژگی های ایده آل برای رهبران رستوران های کوچک مستقل برای تبدیل شدن به یک رهبر موثر با استفاده از رویکرد کیفی از منظر کارکنان خود، می پردازد. داده های کیفی از طریق چهار گروه هدف(کانونی) و یک مصاحبه دو طرفه جمع آوری شد. یافته های تحلیل داده های کیفی ۹ موضوع را نشان داد: رفتار محترمانه ، دلسوز، ارتباط موثر،با تجربه، تفویض اختیار موثر، به رسمیت شناختن، اجتماعی بودن، کنترل کردن احساس، سازمان یافته. این مقاله مفاهیم یافته های مربوط به کسب و کارهای رستورانی کوچک مستقل و به طور کلی صنعت گردشگری و همچنین مفاهیم تئوری مربوط را مورد بحث قرار داد.
کلید واژه ها: رهبری، کسب و کار کوچک، گردشگری، رستوران ها
Abstract
Leadership is a much-studied topic, and yet, the topic still attracts researchers. As an essential factor in every organization, however, leadership contributes significantly to a business failure, especially in small independent restaurant businesses and this could be due to the unique operations of the industry and the lack of leadership studies on small hospitality businesses. This study aims to fill the gap by exploring the ideal characteristics for small independent restaurant leaders to become an effective leader using a qualitative approach from their employees’ perspectives. Qualitative data were collected through four focus groups and one dyadic interview. The findings of the qualitative data analysis revealed nine themes: respectful, compassionate, effective communicator, experienced, effective delegator, gives recognition, sociable, emotionally controlled, organized. The paper discussed implications of the findings for small independent restaurant businesses and the hospitality industry in general as well as implications for theory.
Keywords: Leadership,Small business,Hospitality,Restaurants
Introduction
As a sector comprised of small businesses that employs the largest number of workers in Western countries (Wagener et al., 2010), the restaurant industry contributes significantly to the U.S. economy. According to the National Restaurant Association, the industry was expected to contribute $798.7 billion in sales to the economy in 2017 (National Restaurant Association, 2017). In addition, the restaurant sector is one of the fastest growing sectors in the U.S. economy and employs approximately 14.7 million people or about 10% of the total U.S. workforce and it is the second largest employer after the government (Batt et al., 2014; National Restaurant Association, 2017). Recent data have shown that the restaurant industry remains one of the steadiest contributors to private sector growth, with 40,200 new jobs in February 2016, and total restaurant employment is expected to reach 16.3 million by 2027, which includes approximately 1.6 million new jobs provided by the restaurant industry (National Restaurant Association, 2017).
However, restaurants are vulnerable to failure. Previous studies have shown that about 30% of restaurant businesses fail during their first year of operations and, among many other problems, leadership has been held accountable as one of the roots of these problems and failures (Everett and Watson, 1998; Parsa et al., 2011, 2005; Valdiserri and Wilson, 2010). Parsa et al. (2011) reported that approximately 9000 or, as mentioned earlier, 30% of independent restaurants fail during their first year. This failure rate contributes to a potential loss of $5.20 billion in restaurant revenue from the U.S. economy.
Despite numerous studies of leadership, especially in hospitality industry contexts, previous studies have shown that no single leadership style can be applied to all situations and not all leaders employ the same leadership style for successfully achieving organizational goals (Valdiserri and Wilson, 2010; Zenger and Folkman, 2009). In addition, most leadership studies have been conducted using the employees of large companies such as hotels or chain restaurants, neglecting the employees of small businesses, especially of small independently owned restaurants owned by an individual(s) who work at the property daily. As a result, the development of leadership practices among small restaurant businesses is limited because considerably less time has been spent discussing leadership approaches within a small business setting, including of these small independently owned restaurants. According to the NPD Group (2016), 630,511 restaurants were operating in the United States in spring 2015 with 340,135 counted as independents.
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