臺灣博碩士論文加值系統

近幾年全球越來越關注對於生態環境永續發展的議題，環保意識也已經延伸到綠色餐旅企業的管理，有鑑於”領導”是企業長久經營的重要關鍵。因此，本研究針對台灣行政院環保署星級環保餐館認證通過的北、中、南共10間綠色餐廳的經營者或是高階主管進行訪談，透過新魅力型領導中的三種不同的領導方式(魅力型領導、轉換型領導和願景型領導)來探討綠色企業的領導風格，並嘗試使用量化的方式了解員工對於企業主的領導滿意度衡量。根據研究分析顯示在所有領導者樣本中願景型領導的百分比最高，顯示目前綠色餐廳的領導者都對於綠色企業具備明確的願景，並規劃長遠的綠色目標和員工一起向信念前進；在員工對於領導者滿意度中，願景型領導風格獲得最高的評價，這亦顯示願景型領導有助於使員工更有意願跟隨企業壯大綠色產業。故本研究結果建議，國內的綠色餐廳業者可嘗試多以願景式領導做為其主要領導風格，或能為國內綠色餐飲風氣的推動帶來實質面的幫助。

Global environmental sustainability development has caused serious influence and impact over the past number of years. The environmental awareness has been extended to the green hospitality management. The lead concept is based on the standards of successful business. This survey conducted 10 green restaurants in Taiwanese metropolitan areas and interviews will be completed with government-certified green restaurant operators who are either senior managers or business owners. This study summarizes the types of green restaurant leadership style and analyzes the charismatic leadership, transformational leadership and visionary leadership three attributes of new charismatic leadership theory, and use quantitative methods to understand employee satisfaction with leader’s measure. According to the study the visionary leadership has highest percentage that the leaders for green enterprises have a clear vision and long-term goals with staff to advance to the faith. In the satisfaction, the visionary leadership is the highly leadership style. The results showed the green restaurant is visionary leadership as the main leadership style and employees are more willing to follow the enterprise to expand the green industry. The finding suggest that domestic industry can try the visionary leadership to be the main leadership style to lead the green restaurant or build an ethos driven promote the green restaurant essential support in Taiwan.

第一章 緒論
1.1 研究背景與動機
1.2 研究目的
1.3 研究流程
第二章 文獻探討
2.1綠色餐廳
2.2 領導理論和發展
一、特質理論
二、領導行為理論
三、領導權變理論
四、新領導理論
2.3 領導者方式和風格
2.4 新魅力領導理論
一、魅力型領導
二、轉換型領導
三、願景領導
2.5 員工滿意度
2.6 領導者風格影響員工滿意度
第三章 研究方法
3.1 質性研究設計
3.2 質性研究方法
一、半結構式深度訪談（semistructured interviews）
二、研究和訪談對象
三、質性分析方法
3.3量化研究設計
3.4量化研究方法
一、量化問卷設計
二、量化研究對象和抽樣
三、量化分析方法
第四章 質性分析與討論
4.1 質性分析
4.2 問卷分析
第五章 結論與建議
5.1結論與建議
5.2研究限制
5.3後續研究方向
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附錄一 訪談逐字稿 (關鍵字以陰影表示)

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網站資料
行政院環保署，(2013)，星級環保餐館-102年度環保餐館推廣計畫(線上資料)
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