Date
6-2022
Department
Graduate School of Business
Degree
Doctor of Business Administration (DBA)
Chair
Melissa Connell
Keywords
failure, restaurants, leadership, workplace culture
Disciplines
Business | Entrepreneurial and Small Business Operations
Recommended Citation
Brown-Crawford, Damon, "The Effects of Leadership Organizational Culture on Employee Performance Resulting in High Turnover, Low Morale, and Decreased Productivity" (2022). Doctoral Dissertations and Projects. 3676.
https://digitalcommons.liberty.edu/doctoral/3676
Abstract
The restaurant industry continues to lose billions of dollars in revenue due to the failure of leadership to develop and establish strong working cultures which has led to high employee turnover, low morale, and a decreased productivity. A major leadership problem exists in the restaurant industry in the Southeastern United States as strategies, theories, and cases have impacted the applications applied in the restaurant business world. The study has been purposed and influenced by a qualitative approach, utilizing a case study to gain knowledge of the reasons for the failure of leadership in establishing a strong working culture in restaurants in the Southeastern United States. Building a strong core of leaders and developing a solid organizational culture will come through purposeful training and development of leaders. Participant responses revealed these discovered themes to include (a) general problem in organization, (b) leadership change is necessary, (c) employee turnover is affecting restaurants, (d) low morale must be controlled, (e) employee productivity, and (f) leadership theories.
