Resumen

CAMPOS-CORDOVA, Degne Lilian  y  PALACIOS-GOMEZ, Luis Enrique Alva. Transformational leadership in the corporate culture of the gastronomic sector. Gestio et Productio [online]. 2025, vol.7, suppl.1, pp.186-200.  Epub 01-Mayo-2025. ISSN 2739-0039.  https://doi.org/10.35381/gep.v7i1.283.

The general objective of the research was to analyze transformational leadership in the business culture of the gastronomic sector. It used the quantitative methodology which produces descriptive data. In addition, the inductive-deductive method was applied, in addition to the analytical-synthetic method. Those selected by means of the non-probabilistic convenience sampling technique amounted to 151. Two questionnaires were used to collect data on both variables and thus explain the problem posed. The data were processed using descriptive tools of the free software JAMOVI to analyze the causal relationships between the variables and their dimensions. Subsequently, the assumptions of the structural equations were evaluated, starting with the joint skewness and kurtosis index. It is concluded that transformational leadership has an extremely high incidence on the entrepreneurial culture in the gastronomic sector of Trujillo, 2024, explaining 99% of its variability, implying that leadership styles that promote motivation.

Palabras clave : Leadership; motivation; company. (UNESCO Thesaurus)..

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