The Implementation of Theory X and Theory Y Managements in Restaurant Leadership

• Main Authors: Fung, Kin-Kei, 馮建基
• Other Authors: Wang, Kuo-Ching
• Format: Others
• Language: en_US
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/24588307162361094405

碩士 === 國立臺灣師範大學 === 運動休閒與餐旅管理研究所 === 103 === Both Cross-strait and North America have a flourishing economic growth in the restaurant industry, and would be likely to expand their operations in the foreseeable future. Restaurant dining nowadays has become a common routine in the world of food and beverage industry. It is convenient, practical and inexpensive to dine out in Cross-strait, and as for living in North America, that has become part of a social norm in working and schooling lives. Thus, the purpose of this research focuses on analyzing and implementing Theory X and Theory Y from the three successful Eastern franchises: Din Tai Fung, Wowprime, and Haidilao, and three successful Western franchises: T.G.I Fridays, Outback Steakhouse, and McDonald’s into any restaurant or catering business. By distinguishing each of its own characteristic approach on leadership when applying both theories to lead the employees in the organization will realize how effective their approaches can be when adapting them into practice. Methodology relies on literary analysis and online questionnaire survey filled out by nine scholars and practitioners. The results were most of these restaurant chains are Theory Y oriented due to its greatly appraised instrumental effects that could offer to the catering businesses. In conclusion, laying out each managerial practice to the corresponding category of Theory X and Theory Y will exhibit a much clearer perspective, enabling both practitioners and scholars to apply further knowledge in their fields of interests.