Liderança em restaurantes e seus desfechos organizacionais: uma revisão sistemática
DOI:
https://doi.org/10.33448/rsd-v11i8.30975Palavras-chave:
Liderança; Gestão; Comportamento organizacional; Restaurante; Serviços de alimentação; Revisão sistemática.Resumo
O serviço oferecido pelos restaurantes é considerado parte do estilo de vida da população e contribui para a empregabilidade e crescimento econômico dos países. A liderança é uma variável que influencia tanto os resultados organizacionais positivos quanto os negativos. O objetivo desta Revisão Sistemática foi identificar as principais variáveis organizacionais que a liderança influencia em restaurantes. Os autores desenvolveram estratégias de busca específicas para as bases de dados PsycInfo, Pubmed, Web of Science, Scopus, Embase, Lilacs, Spell, Google Scholar, ProQuest Global e BDLTD. Os autores avaliaram a qualidade metodológica dos estudos incluídos usando MASTARI. Foram analisados 81 estudos, 75 estudos utilizaram dados quantitativos e seis estudos qualitativos, entre 1996 e 2020. Os estilos de liderança que apresentaram resultados mais favoráveis foram Liderança Transformacional (20,9%), Intercâmbio Líder-Membro (14,8%), Supervisor Apoio (13,6%) e Liderança Servidora (11,1%), e os resultados organizacionais mais pesquisados associados à liderança foram Intenção de Rotatividade e Rotatividade (31,9%), Comprometimento Organizacional (22,2%), Desempenho no Trabalho (17,2%) e Satisfação no Trabalho (15,8%). As variáveis mais investigadas nas pesquisas sobre liderança em restaurantes foram focadas principalmente no liderado, indicando que pesquisadores da área ainda veem a relação líder-liderado em restaurantes como o tema de trabalho mais necessário, ao invés de variáveis de nível organizacional.
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