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The purpose of this study is to seek how Transformation leadership style of a chef to Influence on the toward personnel trust and the group cohesive power. The survey was conducted on 500 culimary employees who work at super deluxe hotel restaurants located in seoul. The major findings are as follows First, the most effective leadership type has become clear to charismatic leadership which exercises its influence over management of kitchen in food-service that is administrated by specialist group. And it had the most enormous effect on cohesive power to goal which was established on direct or indirect trust. Second, it has turned out that the leadership which considers each individuals affects cohesive power to goal through direct or emotional trust. Third, one is intellectual stimulation that affects directly only to the cohesive power to goal based on emotional trust. Food-service businesses have to accomplish their target figure gradually to exist for a long time. Based on it, we can find that the most important leadership types are charismatic, individually consideration, intellectual stimulation leadership. In case of trust type, which are parameters on cohesive power to goal have been examined to active, emotional, cognitive trust by turns. So, it has become clear that charismatic leadership based on active trust is the most efficient way to reach the cohesive power to goal in food-service business that is administrated by specialist group.


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Transformation leadership, Toward personnel trust, Group cohesive power