The impact of transformational leadership and commitment to change on restaurant employees’ quality of work life during a crisis

Haemi Kim, Jinyoung Im, Yeon Ho Shin

Research output: Contribution to journalArticlepeer-review

Abstract

Employees' quality of work life is a significant issue during a crisis since employees are made vulnerable due to the significant changes in their work conditions. Based on the conservation of resources theory, this study proposed the model that introduces employees' commitment to change as a personal coping resource during a crisis and transformational leadership as a social resource that contributes to the commitment to change and quality of work life. An online survey was conducted among full-service restaurant employees in the United States. The results indicated that transformational leadership increases the commitment to change and quality of work life. Moreover, employees' commitment to change mediates the relationship between transformational leadership and employees' quality of work life. The study findings propose ways in which restaurant practitioners can support employees’ quality of work life during a crisis.

Original languageEnglish (US)
Pages (from-to)322-330
Number of pages9
JournalJournal of Hospitality and Tourism Management
Volume48
DOIs
StatePublished - Sep 2021

All Science Journal Classification (ASJC) codes

  • Tourism, Leisure and Hospitality Management

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