X理論和Y理論在餐廳領導的應用

Abstract

海峽兩岸和北美的餐飲業正蓬勃發展，而在不久的將來也會持續興榮。外食已成為現代社會不可或缺的一部份，因其便利、經濟、實惠等特質，不僅是台灣和內地的民眾是外食族，就連北美的學生和上班族也奉外食為圭臬。外食已經不只是每天的例行公事，更是文化潮流的一環。本研究運用X理論和Y理論分析「鼎泰豐」、「王品」、和「海底撈」三家等級相近且經營成功的中式餐飲連鎖店，以及「星期五餐廳」、「澳美客牛排館」、和「麥當勞」等三家西式餐廳連鎖店。研究目的為辨識上述幾間企業的領導特質，並探討X理論與Y理論實際應用在管理上的成效。最後依照理論將各餐廳分類，讓餐廳持有人能夠將本研究之結果套用在經營管理上。本研究方法採用大量的文獻分析與線上問卷調查是由九位學者與就業者填寫。最後，本研究的主要發現是大部分的餐飲連鎖店是導向於Y理論。因為它對企業者和學者都有正面的發展空間。因此從這項研究結果有助於從業者和學者在他們的領域範圍之應用。

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.