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題名:Relationships among Social Loafing, Negative Mood, Emotional Exhaustion and Service Performance: Transformational Leadership as Moderators
書刊名:人力資源管理學報
作者:葉晶雯
作者(外文):Yeh, Ching-wen
出版日期:2015
卷期:15:1
頁次:頁55-86
主題關鍵詞:社會賦閒負面心情情緒耗竭服務績效轉換型領導Social loafingNegative moodEmotional exhaustionTransformational leadershipService performance
原始連結:連回原系統網址new window
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  • 被引用次數被引用次數:期刊(1) 博士論文(0) 專書(0) 專書論文(0)
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  • 點閱點閱:3
本研究旨在檢視知覺社會賦閒、負面心情、情緒耗竭、轉換型領導與服務績效的關係。以台灣 國際觀光旅館的前線服務人員與其團隊的組長為問卷調查的對象,發出884 份員工問卷,回收515 份有效問卷,問卷有效回收率58.26%;發出116 份團隊組長問卷,回收91 份有效問卷,問卷有效 回收率78.45%。結果顯示:(1) 社會賦閒正向影響負面心情;(2) 轉換型領導調節社會賦閒與負面心 情的關係;(3) 負面心情正向影響情緒耗竭;(4) 負面心情負向影響服務績效;(5) 情緒耗竭負向影響 服務績效;(6) 情緒耗竭部分中介負面心情和服務績效之間的關係;(7) 轉換型領導調節情緒耗竭與 服務績效的關係。最後,依據研究結果提出服務管理的建議,以供觀光旅館業者參考。
This study sets out to examine supervisors and employees in the international tourism hotels, utilizing information from various sources to facilitate a discussion on the relationship among perceived social loafing, negative mood, emotional exhaustion, transformational leadership, and service performance. In total, 884 questionnaires were distributed to hotel personnel who deal with travelers. The valid response rate was 58.26% as 515 valid questionnaires were returned. Additionally, 116 questionnaires were distributed to team leaders; out of these, 91 valid questionnaires were returned, for a valid response rate of 78.45%. The research results reveal that: (1) Perceived social loafing has a positive influence on negative mood; (2) Transformational leadership moderates the relationship between perceived social loafing and negative mood; (3) Negative mood has a positive influence on emotional exhaustion; (4) Negative mood has a negative influence on service performance; (5) Emotional exhaustion has a negative influence on service performance; (6) Emotional exhaustion partially mediates the relationship between negative mood and service performance; (7) Transformational leadership moderates the relationship between emotional exhaustion and service performance. Based on these results, suggestions regarding service management are presented as a reference for international tourism hotels.
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