Date of Conferral
2022
Degree
Ph.D.
School
Management
Advisor
Dale Mancini
Abstract
More than half of U.S. employees will have an abusive manager at some point in their careers. Although the adverse impacts of an abusive leader on organizations have been well established, much less is known about the phenomenon in the culinary industry specifically and how experiences of abusive leadership affect employees in the sector. The purpose of this qualitative interpretative phenomenological study was to understand the lived experiences of culinary employees who are affected by abusive leadership relationships and the impact of such leadership on individual and organizational performance. The conceptual framework used in this study included those pertaining to the problems of poor leadership, which has been found to negatively affect the individual and organizational performance. Ten employees from the culinary industry who either directly experienced or witnessed abusive leadership relationships shared their experiences through in-depth, online interviews. Data were coded and analyzed using hand-coding and computer-assisted software. The four main themes that were identified were the abusive behavior of leaders, the individual effects on employees, the organizational effects sustained by organizations, and the coping strategies that employees used to manage situations. Leaders in the culinary management industry may be able to apply the study findings to decrease turnover rates, increase productivity, and improve working environments, which may promote positive social change.
Recommended Citation
Black, Louise Elizabeth, "Culinary Employees’ Lived Experiences of Abusive Leadership and Perspectives of Its Impact on Individual and Organizational Performance" (2022). Walden Dissertations and Doctoral Studies. 12639.
https://scholarworks.waldenu.edu/dissertations/12639
