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Exploring the Relationship Between the Emotional Intelligence of Restaurant Managers and Employee Motivation.

紀錄類型:	書目-語言資料,手稿 : Monograph/item
正題名/作者:	Exploring the Relationship Between the Emotional Intelligence of Restaurant Managers and Employee Motivation./
作者:	Voss, Jacquelyn.
面頁冊數:	1 online resource (107 pages)
附註:	Source: Dissertations Abstracts International, Volume: 85-06, Section: B.
Contained By:	Dissertations Abstracts International85-06B.
標題:	Psychology. -
電子資源:	click for full text (PQDT)
ISBN:	9798381160420

Exploring the Relationship Between the Emotional Intelligence of Restaurant Managers and Employee Motivation.
Voss, Jacquelyn.

Exploring the Relationship Between the Emotional Intelligence of Restaurant Managers and Employee Motivation. - 1 online resource (107 pages)

Source: Dissertations Abstracts International, Volume: 85-06, Section: B.

Thesis (Ph.D.)--Keiser University, 2023.

Includes bibliographical references

This study explores the relationship between servers' perceptions of managers' emotional intelligence (EI) and employee motivation (EM) in the restaurant industry. Drawing upon a sample of 98 employees, aged 18 and older and working as servers in full-service restaurants, this research investigates how employee perceptions of restaurant managers' EI and its facets (self-perception, self-expression, interpersonal skills, decision making, and stress management) influence EM. Participants were recruited online via social media and in person via physical flyers. The Emotional Quotient-inventory 2.0 was used to measure employee perceptions of managers' EI, and the extrinsic regulation scale of the Multidimensional Work Motivation Scale was used to measure EM. Linear regression was used to analyze the associations between the variables. The findings revealed a significant negative linear relationship between employee perceptions of managers' EI and EM, suggesting that as the perceived EI of managers increases, EM decreases. Significant negative relationships were also found between employee perceptions of managers' self-expression, decision making, and stress management and EM. The research contributes to the extant literature by highlighting the importance of EI in managers and its impact on EM within the restaurant industry.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2024

Mode of access: World Wide Web

ISBN: 9798381160420Subjects--Topical Terms:

555998
Psychology.
Subjects--Index Terms:

Emotional intelligenceIndex Terms--Genre/Form:

554714
Electronic books.

Exploring the Relationship Between the Emotional Intelligence of Restaurant Managers and Employee Motivation.
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520 $a This study explores the relationship between servers' perceptions of managers' emotional intelligence (EI) and employee motivation (EM) in the restaurant industry. Drawing upon a sample of 98 employees, aged 18 and older and working as servers in full-service restaurants, this research investigates how employee perceptions of restaurant managers' EI and its facets (self-perception, self-expression, interpersonal skills, decision making, and stress management) influence EM. Participants were recruited online via social media and in person via physical flyers. The Emotional Quotient-inventory 2.0 was used to measure employee perceptions of managers' EI, and the extrinsic regulation scale of the Multidimensional Work Motivation Scale was used to measure EM. Linear regression was used to analyze the associations between the variables. The findings revealed a significant negative linear relationship between employee perceptions of managers' EI and EM, suggesting that as the perceived EI of managers increases, EM decreases. Significant negative relationships were also found between employee perceptions of managers' self-expression, decision making, and stress management and EM. The research contributes to the extant literature by highlighting the importance of EI in managers and its impact on EM within the restaurant industry.
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