Identifying core “responsible leadership” practices for SME restaurants
Metadatos
Mostrar el registro completo del ítemEditorial
Emerald
Fecha
2022Referencia bibliográfica
Castañeda García, J. A., Rey Pino, J. M., Elkhwesky, Z., & Salem, I. E. (2022). Identifying core “responsible leadership” practices for SME restaurants. International Journal of Contemporary Hospitality Management, 35(2), 419-450.
Patrocinador
FEDER/Junta de Andalucía-Consejería de Transformación Económica, Industria, Conocimiento y Universidades/Project CV20-09357; PID2019-110941RB-I00/ SRA (State Research Agency/10.13039/501100011033); and the Erasmus Plus program, European Union.Resumen
Purpose – The purpose of this study is to identify the core responsible leadership (RL) practices that are most relevant to small- and medium-sized enterprises (SME) restaurants. Furthermore, the authors adapt scales to measure these practices and conduct a pilot study to evaluate their impact on business performance in such establishments.
Design/methodology/approach – Exploratory sequential mixed methods are used to fulfill the research aims. In the first phase, a set of definitions and practices associated with RL are derived from a systematic literature review. Second, a projective method of data collection is applied, involving a panel of 16 experts. Third, a fuzzy cognitive map is developed, which captures the responses of 40 owners or general managers of SME restaurants.
Findings – Twenty-five practices are identified from the systematic literature review. The results show the five leadership practices that match the order of importance assigned by the experts: societal orientation.