Liderazgo en restaurantes y sus resultados organizativos: una revisión sistemática
DOI:
https://doi.org/10.33448/rsd-v11i8.30975Palabras clave:
Liderazgo; Administración; Comportamiento organizacional; Restaurante; Servicios de Alimentación; Revisión sistemática.Resumen
El servicio que ofrecen los restaurantes es considerado parte del estilo de vida de la población y contribuye a la empleabilidad y al crecimiento económico de los países. El liderazgo es una variable influyente para los resultados organizacionales tanto positivos como negativos. El objetivo de esta Revisión Sistemática fue identificar las principales variables organizacionales en las que influye el liderazgo en los restaurantes. Los autores desarrollaron estrategias de búsqueda específicas para las bases de datos PsycInfo, Pubmed, Web of Science, Scopus, Embase, Lilacs, Spell, Google Scholar, ProQuest Global y BDLTD. Los autores evaluaron la calidad metodológica de los estudios incluidos mediante MASTARI. Se analizaron 81 estudios, 75 estudios utilizaron datos cuantitativos y seis estudios cualitativos, entre 1996 y 2020. Los estilos de liderazgo que mostraron resultados más favorables fueron Liderazgo Transformacional (20,9%), Intercambio Líder-Miembro (14,8%), Supervisor Apoyo (13,6 %) y Liderazgo de servicio (11,1 %), y los resultados organizacionales más investigados asociados con el liderazgo fueron Intención de Rotación y Rotación (31,9 %), Compromiso Organizacional (22,2 %), Desempeño Laboral (17,2 %) y Satisfacción laboral (15,8%). Las variables más investigadas en las encuestas sobre liderazgo en restaurantes se centraron principalmente en el liderado, lo que indica que los investigadores en el campo aún ven la relación líder-liderado en restaurantes como el tema de trabajo más necesario, en lugar de las variables de nivel organizacional.
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