部门经理领导力模型对奢华酒店餐饮部基层员工离职率控制的构建与应用研究-英文.docxVIP

部门经理领导力模型对奢华酒店餐饮部基层员工离职率控制的构建与应用研究(英文) A study on the construction and application of model of leadership of department manager to control the separation rate of grass-roots staff in food and beverage department of luxury hotel Abstract In recent years, the high separation rate of grass-roots staff in food and beverage department has attracted the attention of the managers of hotel, and the main reason is that most of the managers of hotel are lacking in leadership on their posts. This paper attempts to investigate the current situation of high separation rate of grass-roots staff in food and beverage department of luxury hotel by means of theoretical research, the analysis of case and in-depth interview, and designs the model of leadership of department manager in food and beverage department of luxury hotel by means of BAI, questionnaire survey and discussion of panel of experts to help improve the leadership of department managers in food and beverage department of luxury hotel. Introduction The worlds economic recovery in 2008 ushered in a revival of hotel industry in China. Olympic games in 2008 promote the development of hotel industry in China. The data of shows that at the end of December 2015, there were 5 million catering enterprises in China, and the revenue of catering increased from 2 trillion yuan in 2010 to 3.5 trillion yuan, almost maintaining a steady growth rate of about 10% a year [1]. The rapid development of the catering industry has attracted more and more employed persons to choose the catering industry and hotel industry. The level of development of luxury hotels should be proportional to the influx of talent, but the results of annual China Human Capital Survey published by Yian Hewitt in 2016, the world-famous human resources consulting firm, show that separation rate of staff in hotel is 43.3%, compared with the average rate of this industry which is only 20.8%[2], which has led a growing number of hotel’s management to consider how to