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Full-Text Articles in Business
Management Retention Factors In The School Foodservice Industry, Robin B. Dipietro
Management Retention Factors In The School Foodservice Industry, Robin B. Dipietro
Hospitality Review
Management retention in the school foodservice industry has been a growing concern for school district decision makers due to the large numbers of managers reaching retirement age and the shortage of qualified people to fill the positions. As with other foodservice positions, turnover rates and the shortage of service employees will continue to be challenges well into the 21st centery. The current study employed by a self-administered questionnaire and asked 101 school foodservice managers in Central Florida to rate their perceived importance of and their perceived experience with 20 employment characteristics of their job. There were significant differences in 17 …
Agency Costs, Bankruptcy Costs And The Use Of Debt In Multinational Restaurant Firms, Arun Upneja, Michael C. Dalbor
Agency Costs, Bankruptcy Costs And The Use Of Debt In Multinational Restaurant Firms, Arun Upneja, Michael C. Dalbor
Hospitality Review
The purpose of this paper is to understand whether multinational restaurant firms (MNRF’s) have higher agency and expected bankruptcy costs. Given this expectation, this may have an impact on the amount of debt incurred by MNRF’s. Overall, the findings are consistent with the existing literatue in terms of the positive relationship between MNRF’s and agency and bankruptcy cost. However, it was found that MNRF’s also have more total debt. This is surprising given the higher agency and bankruptcy costs. The importance of this research is that there may be considerations other than agency and bacnkruptcy costs affecting the capital structure …
Global Pricing Strategy For A Quick-Service Restaurant Chain, David C. Bojanic
Global Pricing Strategy For A Quick-Service Restaurant Chain, David C. Bojanic
Hospitality Review
The purpose of this paper is to compare prices for a popular quick-service restaurant chain (i.e. McDonalds’) across countries throughout the world using the “Big Mac Index” published by “The Economist.” The index was originally developed to measure the valuation of international currencies against the U.S. dollar. The analysis in this study examines the relationship between the price of a Big Mac and other variables such as the cost of beef, price elasticity, and income. Finally, these relationships are reviewed to draw inferences concerning the use of demand, costs, and competition in setting prices.
Vegetarians: A Typology For Foodservice Menu Development, Amir Shani, Robin B. Dipietro
Vegetarians: A Typology For Foodservice Menu Development, Amir Shani, Robin B. Dipietro
Hospitality Review
There is currently a lack of research about the needs of vegetarians, from a practitioner or academic perspective. This paper contributes to filling this research gap, by discussing the needs of vegetarians who dine out and their current difficulties in participating in the dining experience, in the present context. Specifically, it is argued that the typology of vegetarians presented in this paper, based on their motivations to adopt the chosen diet, might prove useful for restaurants in order to understand the vegetarian guest and develop menu items and services that will better cater to their needs. Recommendations for practitioners and …
Menu Analysis: A Review Of Techniques And Approaches, James J. Taylor, Denise M. Brown
Menu Analysis: A Review Of Techniques And Approaches, James J. Taylor, Denise M. Brown
Hospitality Review
This review discusses menu analysis models in depth to identify the models strengths and weaknesses in attempt to discover opportunities to enhance existing models and evolve menu analysis toward a comprehensive analytical model.