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Articles 1 - 7 of 7
Full-Text Articles in Business
An Evaluation Of Three Nutrition Labeling Formats For Restaurant Menus, Li Ge, Carl Behnke, Barbara Almanza
An Evaluation Of Three Nutrition Labeling Formats For Restaurant Menus, Li Ge, Carl Behnke, Barbara Almanza
Hospitality Review
This study evaluated three menu nutrition labeling formats: calorie only information, a healthy symbol, and a nutrient list. Daily sales data for a table-service restaurant located on a university campus were recorded during a four-week period from January to February 2013 to examine changes in average nutritional content of the entrees purchased by customers when different nutrition labels were provided. A survey was conducted to assess the customers’ use of nutrition labels, their preferences among the three labeling formats, their entree selections, their cognitive beliefs with regard to healthy eating, and their demographic characteristics. A total of 173 questionnaires were …
Qualitative Responses To Pre-Employment Drug Testing In The Foodservice Industry, Miranda Kitterlin, Lisa Moll
Qualitative Responses To Pre-Employment Drug Testing In The Foodservice Industry, Miranda Kitterlin, Lisa Moll
Hospitality Review
Employee substance abuse has long time been a topic of concern for the hospitality industry. Operating under the assumption that drug-users, and associated undesirable behavior, can be eliminated from the hiring process, many operations have adopted pre-employment drug-testing policies. Despite being represented across the industry as a major target of effort and resources, it is suggested that the perceived sensitive-nature of the subject has somewhat hindered access to qualitative information. The purpose of this research was to assess and explore the attitudes, beliefs and perceptions of both management and employees in the foodservice industry regarding pre-employment drug-testing and its impact …
Generational Differences In Work Attitudes: Evidence From The Hospitality Industry, David Solnet, Anna Kralj
Generational Differences In Work Attitudes: Evidence From The Hospitality Industry, David Solnet, Anna Kralj
Hospitality Review
Our understanding of employee attitudes and their impact on business outcomes has been further complicated in recent years by the newest cohort of service workers. Known as Generation Y (Gen Y), they appear to approach employment in a manner different to that of their predecessors. A review of the academic literature reveals little empirical evidence to support an appropriate understanding of the impact of such difference. This paper provides an overview of a large-scale study into generational differences in employee attitudes and reports on the preliminary data analysis of a survey of over 900 hospitality employees. The most important initial …
Role Stress, Emotional Exhaustion, And Job Satisfaction In The Hotel Industry: The Moderating Role Of Supervisory Support, Osman M. Karatepe
Role Stress, Emotional Exhaustion, And Job Satisfaction In The Hotel Industry: The Moderating Role Of Supervisory Support, Osman M. Karatepe
Hospitality Review
The purpose of this study is to investigate supervisory support as a moderator of the effects of role conflict and role ambiguity on emotional exhaustion and job satisfaction. This study also examines the moderating role of supervisory support on the relationship between emotional exhaustion and job satisfaction. Data were collected from a sample of frontline hotel employees in Northern Cyprus. The aforementioned relationships were tested based on hierarchical multiple regression analysis. The results demonstrate that supervisory support mitigates the impact of role conflict on emotional exhaustion and further reveal that supervisory support reduces the effect of emotional exhaustion on job …
The Foodservice Industry's Social Responsibility Regarding The Obesity Epidemic, Part Ii: Incorporating Strategic Corporate Social Responsibility Into Foodservice Operations, Audrey C. Mccool, Barent N. Mccool
The Foodservice Industry's Social Responsibility Regarding The Obesity Epidemic, Part Ii: Incorporating Strategic Corporate Social Responsibility Into Foodservice Operations, Audrey C. Mccool, Barent N. Mccool
Hospitality Review
Just as all types of business firms are now expected to go beyond their profit-oriented activities in boosting the well-being of the community, so, too, is corporate social responsibility (CSR) expected from foodservice firms. The significance of the obesity epidemic, combined with the foodservice industry's role in the development of this epidemic, suggests that the industry has an ethical responsibility to implement CSR activities that will help reduce obesity, particularly among children. CSR should be seen as an efficient management strategy through which a firm voluntarily integrates social and environmental concerns into its business operations and its interactions with stakeholders. …
Restaurant Dining Strategies: Attracting Nutrition-Conscious Future Seniors, Elizabeth B. Pederson, Frederick J. Demicco
Restaurant Dining Strategies: Attracting Nutrition-Conscious Future Seniors, Elizabeth B. Pederson, Frederick J. Demicco
Hospitality Review
Senior Customers pose some unique challenges to operators due to some of the physiological changes associated with aging. In an effort to make food and beverage managers more cognizant of these changes, the authors examine these areas and also discuss strategies to attract and enhance the dining experience of the viable senior market segment.
Impact Of Substance Abuse: Human Resource Strategies For The Hospitality Industry, Patricia J. Silfies, Frederick J. Demicco
Impact Of Substance Abuse: Human Resource Strategies For The Hospitality Industry, Patricia J. Silfies, Frederick J. Demicco
Hospitality Review
No hospitality organizations are immune from the negative effects of substance abuse in the workplace. Ownters and managers must confront the problem head on and, in order to accomplish this, they must be in possession of the facts regarding the problem, and regarding options for dealing with the problem in the most appropriate manner for their individual organizations. The authors include an assessment of this problem as well as a summary review of procedures for positive management of a potentially negative situation.