Business Commons^™

The Influence Of Servicescape And Local Food Attributes On Pleasure And Revisit Intention In An Upscale-Casual Dining Restaurant, Robin B. Dipietro, Jeffrey Campbell

Hospitality Review

The current study looks at the relationship between servicescape, emotional product involvement, perceived quality of local foods, the positive emotion of pleasure, and revisit intention in an upscale buffet style restaurant on a university campus in the Southeastern U.S. Test results show positive relationships between all of the constructs in the proposed conceptual model. The study also gives practitioners and academics insights into practices that can help to market the use of local foods through the restaurant environment in order to engage emotionally involved customers. This marketing can illicit pleasurable feelings and increase perceived product quality of local foods with …

Strategic Human Resources Management Performance Metrics For Unit-Level Managers: An Exploratory Study Of U.S Casual Restaurants, Kevin S. Murphy

Hospitality Review

Many restaurant organizations have committed a substantial amount of effort to studying the relationship between a firm’s performance and its effort to develop an effective human resources management reward-and-retention system. These studies have produced various metrics for determining the efficacy of restaurant management and human resources management systems. This paper explores the best metrics to use when calculating the overall unit performance of casual restaurant managers. These metrics were identified through an exploratory qualitative case study method that included interviews with executives and a Delphi study. Experts proposed several diverse metrics for measuring management value and performance. These factors seem …

Relationship Between Changes In Cash Flow And Investments In Publicy Traded Restaurant Firms In The United States, Arun Upneja, Amit Sharma

Hospitality Review

This research investigated the relationship between investments in fixed assets and free cash flows of U.S. restaurant firms while controlling for future investment opportunities and financial constraints. It also investigated investment and cash-flow sensitivity in the context of economic conditions. Results suggested that investments in small firms (with higher financial constraints) had relatively weaker sensitivity to cash flows than investments in large firms (with higher sensitivity). Controlling for economic conditions did not significantly change results. While the debate over sensitivity of investments to cash flows remains unresolved, it has not been explored widely in industry contexts, especially in services such …

The Use Of Performance Appraisal Systems In Restaurants, Robert H. Woods, Jack D. Ninemeier, Michael P. Sciarini, Misty Johnson

Hospitality Review

Do restaurant managers commonly use performance appraisals and, if so, how frequently anf for what purposes? The authors address these questions and review the restaurant industry in general.

A Study To Determine And Analyze The Attitude Of Restaurant Operators In Miami Beach Toward The Use Of Credit Cards At Their Establishment, Yair Eldar

FIU Electronic Theses and Dissertations

The Statement of the Problem: The purpose of this study is to determine and analyze the attitude of restaurant operators in Miami Beach toward the use of credit cards at their establishment.

Labor Turnover : Its Causes, Consequences, And Control Strategy In Five Selected Restaurants In The Miami Area, Anthony Odey Agbeh

FIU Electronic Theses and Dissertations

The purpose of this study is to identify and analyze the basic causes of food service employee turnover in five selected restaurants in the Miami area. The withdrawal behavior in this study is treated in terms of controllable turnover, for the purpose of management, learning more about what action to take to solve this problem which has eaten into the fabric of the hospitality industry.

The aim is to find out from the food service employees and management view of work for the purpose of identifying the variables which cause an employee to voluntarily leave a job.

The objective is …