성공을 견인하는 긍정의 힘 : 외식경영자의 긍정심리자본과 경영성과 간 구조적 관계 = The Power of Positivity Driving Success: The Structural Relationship Between Restaurant Entrepreneurs’ Positive Psychological Capital and Managerial Performance

다국어 초록 (Multilingual Abstract)

The Power of Positivity Driving Success: The Structural Relationship Between Restaurant Entrepreneurs’ Positive Psychological Capital and Managerial Performance

Kwak, Dae-Hwan

Department of Food Science ＆ Technology
Graduate School
Yeungnam University

（Supervised by Professor, Gwang-In Byun）

Summary

The purpose of this study was to investigate the integrated causal mechanism through which restaurant entrepreneurs’ Positive Psychological Capital influences Managerial Performance through the sequential mediating roles of Entrepreneurial Work Engagement, Entrepreneurial Learning Intensity, and Innovative Behavior under the structural crisis environment of the Korean foodservice industry characterized by market contraction, cost pressure, and intensified competition.
Previous studies on Positive Psychological Capital have mainly focused on organizational members and examined its relationships with organizational behavior variables such as job satisfaction, organizational commitment, and organizational citizenship behavior. However, empirical studies targeting restaurant entrepreneurs as independent decision-making agents have been relatively limited. Therefore, this study established Conservation of Resources Theory, Broaden-and-Build Theory, and Entrepreneurial Resource-Based Theory as integrated theoretical foundations and empirically examined the structural circulation process through which Positive Psychological Capital is translated into Managerial Performance.
For empirical analysis, an online survey was conducted targeting restaurant entrepreneurs directly operating foodservice businesses nationwide from February 1 to February 28, 2026. A total of 302 valid samples were used for the final analysis. The research model was analyzed using PLS-SEM, with Positive Psychological Capital as the independent variable, Entrepreneurial Work Engagement, Entrepreneurial Learning Intensity, and Innovative Behavior as mediating variables, and Managerial Performance as the dependent variable.
The results revealed that Positive Psychological Capital had significant positive effects on Entrepreneurial Work Engagement, Entrepreneurial Learning Intensity, and Innovative Behavior. In addition, Entrepreneurial Work Engagement and Entrepreneurial Learning Intensity both had significant positive effects on Innovative Behavior, while Innovative Behavior showed a strong positive effect on Managerial Performance. However, the simple mediating effects of Entrepreneurial Work Engagement and Entrepreneurial Learning Intensity were not statistically significant, whereas Innovative Behavior significantly mediated the relationship between Positive Psychological Capital and Managerial Performance. Furthermore, both sequential mediating paths of Positive Psychological Capital → Entrepreneurial Work Engagement → Innovative Behavior → Managerial Performance and Positive Psychological Capital → Entrepreneurial Learning Intensity → Innovative Behavior → Managerial Performance were statistically significant. In particular, the cognitive path through Entrepreneurial Learning Intensity showed a stronger mediating effect than the motivational path through Entrepreneurial Work Engagement.
These findings suggest that restaurant entrepreneurs’ Positive Psychological Capital does not remain merely as a psychological resource but operates through a gain spiral process in which motivational and cognitive resources are transformed into behavioral resources and ultimately converted into Managerial Performance. In particular, the finding that motivational and cognitive resources influence performance only through Innovative Behavior supports the resource investment principle of Conservation of Resources Theory in the context of restaurant entrepreneurs.
This study has academic significance in that it extends Positive Psychological Capital research to restaurant entrepreneurs as independent decision-making agents and verifies the integrated sequential mediating structure of Entrepreneurial Work Engagement, Entrepreneurial Learning Intensity, and Innovative Behavior. In addition, the study provides practical implications for restaurant entrepreneur education, consulting, and small business support policies by empirically demonstrating the process through which psychological resources are translated into Innovative Behavior and Managerial Performance.

Keywords: Positive Psychological Capital, Entrepreneurial Work Engagement, Entrepreneurial Learning Intensity, Innovative Behavior, Managerial Performance, Restaurant Entrepreneurs, PLS-SEM

목차 (Table of Contents)

• 제1장 서론 1
• 제1절 연구의 배경 및 필요성 1
• 제2절 연구의 목적 6
• 제3절 연구의 범위 및 방법 8
• 제2장 이론적 배경 11
• 제1절 긍정심리학과 긍정심리자본의 연구 흐름 11
• 제2절 핵심 이론 14
• 제3절 구성 개념의 이론적 배경 27
• 제3장 연구모형 및 가설 51
• 제1절 연구모형 설정 51
• 제2절 연구가설 54
• 제4장 연구방법 61
• 제1절 측정도구 61
• 제2절 자료수집 방법 69
• 제3절 분석 방법 72
• 제5장 연구결과 77
• 제1절 표본의 일반적 특성 77
• 제2절 측정모형 81
• 제3절 구조모델 91
• 제6장 결론 97
• 제1절 연구 결과 논의 97
• 제2절 연구의 시사점 100
• 제3절 연구의 한계점 및 연구방향 103
• 참고문헌 106
• 설문지 126
• ABSTRACT 132