Food and Beverage Management Commons^™

Turning The Tables On Covid-19, Wei Wei

Rosen Research Review

The COVID-19 pandemic all but eviscerated the restaurant industry. Around the world, businesses shut doors. For some this would prove to be forever, and those that did reopen were stifled by strict social-distancing regulations and the challenge of how best to rearrange their servicescapes to meet regulations and still provide an enjoyable dining experience. The big question: how best to do this? Dr. Wei Wei from UCF Rosen College of Hospitality Management and her collaborators examined the issues of built density and customer power to uncover a vital piece of the puzzle.

Restaurants Post Covid-19, Elizabeth Yost, Murat Kizildag, Jorge Ridderstaat

Rosen Research Review

When you’re suddenly forced to close 1,800 restaurant dining rooms without any certainty of being able to reopen them any time soon, you need to act decisively and prioritize if you plan to be around for a grand reopening. For Darden Restaurants and their market-leading US brands, those priorities during lockdown were ‘look after the people – look after the cash!’ Dr. Elizabeth Yost, Dr. Murat Kizildag and Dr. Jorge Ridderstaat of UCF Rosen College of Hospitality Management investigate the company’s achievement.

The Impact Of Covid-19 On Restaurant Workers, Diego Bufquin, Jeong-Yeol Park, Robin Back

Rosen Research Review

The COVID-19 pandemic has hit many business sectors hard, none more so than the hospitality industry. Restaurant employees were already known to report high levels of depression and anxiety, as well as alcohol and drug use. How has the pandemic contributed to these problems? In the first study of its kind, Dr. Diego Bufquin, Dr. Jeong-Yeol Park and Dr. Robin Back from UCF Rosen College of Hospitality Management, along with two collaborators, examine the relationships between restaurant employees’ work status, mental health, substance use, and career turnover intentions during the pandemic.

Can Training Restaurant Servers On Managing Customer Harassment Influence Turnover Intentions?, Mariza Budri

Honors College

This pilot study seeks to answer if customer harassment training can influence server's turnover intentions. My research question was formed from the lack of literature surrounding customer-perpetrated sexual harassment. The articles that do address this phenomenon explain the disruptions it causes in the workplace along with the detrimental effects it has on the employees. Through this research I came up with the question: Can training restaurant servers on managing customer harassment influence turnover intentions? This was a mixed-method study that included five semi-structured interviews and a questionnaire. The women I interviewed dealt with customer sexual harassment either daily or weekly …

The Role Of Fairness, Job Satisfaction, And Co-Worker Cohesiveness In Influencing The Desire For Unionization Among Polish Cooks, Piotr Zientara, Anna Zamojska, Monika Bak

ICHRIE Research Reports

Hotel work is characterized by long and unsocial shifts, and many hotel employees feel tired, treated unfairly, and dissatisfied with their jobs. There is a high incidence of part-time and temporary employment that translates into low pay, job insecurity, and limited access to training. Hotels in some countries – notably, Poland – are practically without collective representation leaving hotel workers with a weak bargaining position. This study aimed to find out whether hotel employees might be interested in unionization and whether, in the absence of unions in the workplace, staff can count on their co-workers for support and, whether this …

Do Part-Time Employees Matter In The Restaurant Industry?, Jangwoo Jo, Hyun-Woo Joung

ICHRIE Research Reports

There has been a substantial increase of non-standard work arrangements such as part-time, contingent, and temporary work in the restaurant industry. According to the National Restaurant Association, the overall turnover rate in the restaurant industry was 72.9% in 2016 and this rate has been increasing since 2010. The findings clearly indicated that part-time employees were less satisfied with their current job situations as compared to their counterparts. This study also found that none of the predictors of employee turnover intention in the part-time employee group had any impact on lowering turnover intention, implying that the high turnover intention of part-time …

Reflective Practice Series: Selected Instructional Models Using Synchronous Video Conferencing Software, Martin W. Sivula

MBA Faculty Conference Papers & Journal Articles

With the vast array of resources available to instructors, one would think that instruction and teaching would yield success for all learners. Now, well into the 21^st century has much changed in the classroom? Certainly, movable desks and chairs, advanced audio and visual equipment, and a plethora of all types of technologies which might be able to enhance training and education. Over the last several decades research on individualized instruction, cognitive science, educational psychology, and multimedia instruction (to name a few) have permeated the literature on instruction. With all the research and the vast array of studies on improving …

Glossary Of Business Evidence, Paul C. Boyd

MBA Faculty Conference Papers & Journal Articles

No abstract provided.

Strategies To Retain Millennial Employees At Full-Service Restaurants, Candace A. Ruiz, Anne Davis

International Journal of Applied Management and Technology

Some supervisors lack effective strategies to retain millennial-generation employees. The purpose of this multicase study was to explore effective strategies to retain culinary-educated millennial employees in a full-service restaurant. Nine millennials and three supervisors from three full-service restaurants in Denver, Colorado, consented to semistructured interviews concerning retention strategies. Herzberg’s two-factor theory served to guide the scope and the data analysis for the multicase study. Ten subcategories emerged from the three themes that aligned with Herzberg’s motivation factors, hygiene factors, and millennial values and attitudes. The 10 subcategories were developed suggesting effective strategies differ by supervisor. Among the 10 subcategories, the …

2016 Tacoma Eats - Minimum Wage, Joe Lawless

MICCSR Case Studies

No abstract provided.

Hotel Managers' Motivational Strategies For Enhancing Employee Performance, Vanessa Lizzette Barbosa-Mccoy

Walden Dissertations and Doctoral Studies

More than 600,000 employees depart the hospitality industry for a variety of reasons such as lack of motivational strategies (MS) of hotel general managers (GMs). The purpose of this multiple case study using census sampling was to explore what MS hotel GMs used to enhance employee performance. The 3 GMs of 3 full-service branded hotels with a guest capacity of 160-699 were randomly selected in South Florida. Data were collected from face-to-face interviews with the hotel GMs, employee performance evaluations, and results of guest and employee satisfaction surveys from the hotel GMs. Data analysis involved methodological triangulation to determine how …

Responsible Sales And Service Of Alcohol For The Tourism, Hospitality And Retail Industries, James Peter Murphy

Books/Book Chapters

The safe service of alcohol is of vital importance to those in the food and beverage industry - failure to act responsibly can result in fines, loss of license and the potential closure of the business. Responsible sale and service of alcohol (RSA) is important for all levels of the hospitality, tourism and retail service industries to minimise the risk of alcohol-related problems associated with the use and abuse of alcohol by any person. Management and all staff who sell or supply alcohol must promote and support a safer environment for alcohol to be consumed in a professional and responsible …

A Study On Employee Turnover In Shanghai’S Fine Dining Restaurants, Yang Liu

UNLV Theses, Dissertations, Professional Papers, and Capstones

No abstract provided.

Planning Accessible Meetings And Conferences: A Suggested Checklist And Guide, University Of Maine Center For Community Inclusion And Disability Studies,, Speaking Up For Us Of Maine

Community Living

This checklist was updated in November 2020 to include information for online meetings and conferences.

This checklist is designed to help any person, group, or organization plan a meeting or conference that is inclusive and welcoming for everyone. It offers helpful suggestions in many areas of event planning, including choosing a location, using respectful language for registration questions about accommodations, and tips on refreshments and meals. Its purpose is to provide practical recommendations that promote meaningful participation for everyone.

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 …

F.A.C.E.S. (Faculty Academic Community Education Showcase): Professional Growth Experiences In A Career University, Paul J. Colbert, Ph.D.

MBA Faculty Conference Papers & Journal Articles

Institutes of higher education exist for the purpose of developing, fostering, nurturing, and stimulating the intellectual growth and development of students. The core values of a college education provide students conceptual and practical educational opportunities that focus on improving their skills and knowledge. These skills and knowledge translate into purposeful, real-life learning experiences. However, in the academic community, learning is not restricted to students. Faculty, too, must be supported and provided opportunities for personal and professional growth and development. Although professional development is not a novel concept in the education profession, schools often take up the gauntlet, but fall short …

Who Calls The Shots In Dining Customer Service, Kendi Root

UNLV Theses, Dissertations, Professional Papers, and Capstones

Introduction:

Americans have become impatient with poor dining service standards. Some believe a depressed economy, lack of skilled labor, and even bad customers have contributed to a new epidemic (Kim & Chen, 2010). Bottom line, most paying customers probably prefer a pleasant service staff to an unpleasant one. Service staff with pleasant personalities and positive attitudes impact the customer experience and overall satisfaction (Ryan & Ployhart, 2003; Barrash, & Costen, 2008). Grandey in 2003 coined this “QSD” or quality service delivery.

Case Synopsis:

The case study depicts a critical service incident with a dining service encounter in an upscale, full …

Red Lion Hotel Corporation, Yin-Chia Shao

MBA Student Scholarship

This paper is a strategy executing research project of Red Lion Hotels Corporation. The research content includes the nature of the business, environmental analysis, strategy position within the industry, competitive advantage, strategic history, evaluate strategy and a conclusion. The company grew from a focused differentiation strategy to a broad differentiation diversification. Examining the business environment analysis, the external environment has a moderately strong impact on the company and the internal environment has a moderately weak position. The inferior position is a disadvantage to the Red Lion Hotel Corporation's growth. In addition, compared the company with Choice International Hotels, Inc and …

Perceived Work Status And Turnover Intentions Of Casual-Dining Restaurant Employees, Robin B. Dipietro, Brumby Mcleod

Hospitality Review

The current research examined the effects of perceived work status of hourly employees on the established relationships between turnover intentions and the constructs of autonomy, affective organizational commitment, perceived management concern for employees, and perceived management concern for customers in the casual-dining restaurant industry. Surveys were collected from 296 employees of a multi-unit casual-dining restaurant franchise, part of a large, national, casual-dining restaurant chain. Employeeswith perceived part-time work status revealed a generally negative trend in factors shown to contribute to turnover. Employees who perceived their work status as parttime also showed significantly lower levels of affective organizational commitment than those …

Carnival Corporation & Plc, Ye Zhou

MBA Student Scholarship

Carnival Corporation & plc is a global cruise company and one of the largest vacation companies in the world. This paper researches the company by analyzing environmental factors, strategic position within the cruise industry and competitive advantages. After reviewing company's strategic history, this paper evaluates the effectiveness of the company's present strategies (Carnival Corporation and PLC, 2010b).

Developing A Culturally Responsive Classroom Collaborative Of Faculty, Students, And Institution, Paul J. Colbert

MBA Faculty Conference Papers & Journal Articles

Culture is integral to the learning process. It is the organization and way of life within the community of students and teachers and directs the way they communicate, interact, and approach teaching and learning. Although founded in particular values and principles, the academy, like most organizations, is impacted day-to-day by its culture. Yet, the traditional higher education institution has not been designed to operate within a racially or ethnically diverse student population. The social, political, economic, and cultural forces that support the institution influence the teaching and learning environments. To better address cultural diversity in the classroom, faculty must first …

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. …

Managing A Flexible Workforce, James Peter Murphy

Conference papers

The greatest cost to most Irish Licensed premises is staff. When establishments say that they are ‘people based’ and their important assets are their people they usually mean it, yet very little investment has gone into staff management systems. Effective staff management systems can help to reduce the costs involved in recruiting and training employees and, most importantly, help to reduce the result that absenteeism causes on maintaining quality customer service. This special presentation addresses these issues and offers some practical solutions to these challenges.

Obesity, Educational Attainment, And State Economic Welfare, Martin W. Sivula Ph.D.

MBA Faculty Conference Papers & Journal Articles

For the first time in history, estimates of the overweight people in the world rival estimates of those malnourished. The World Health Organization (WHO, 2002) ranked obesity among the top 10 risks to human health worldwide. In the early 1960s, nearly half of the Americans were overweight and 13% were obese. Today some 64% of U.S. adults are overweight and 30.5% are obese. Even more alarming, twice as many U.S. children are overweight than were twenty years ago, a 66% increase. Non-communicable diseases impose a heavy economic burden on already strained health systems. Health is a key determinant of development …

Sampling Concepts, Paul Boyd, Ph.D.

MBA Faculty Conference Papers & Journal Articles

The usefulness of any research is dependent upon how well the group studied represents the group about which decisions are to be made or conclusions drawn. That is, it depends upon how well the sample reflects relevant characteristics of the population. When it is possible to study every member of that group there is no problem, for on these occasions we can easily calculate the exact attribute (parameter) of interest for our population.

For example, if we were interested in determining the average number of gallons of gasoline sold to customers at our service station yesterday, we …

Recruitment, Selection And Retention Of Managers In The Hotel And Restaurant Industry, Tom Van Dyke, Sandra Strick

Hospitality Review

The recruitment, selection, and retention of competent, reliable, and motivated managers has been the cornerstone of any successful organization. This is generally a complex assignment due to the subjectivity involved in determining what traits are needed to make a good manager. In order to determine the status of the hospitality industry with regard to managerial concerns, leaders in the hotel and restaurant industry were surveyed on these issues.

An Evaluation Of The Orientation And Training Programs Of A Fast Food Franchise, Cheryl M. Donahey

Retrospective Theses and Dissertations

Very few attempts have been made to adequately evaluate training programs. The research reported here is an attempt to evaluate the effects of the revised orientation and training programs of a fast food franchise. Subjects consisted of 676 hourly employees of a Central Florida fast food franchise who completed questionnaires soliciting measures of the following perceptions: managements' consideration and structure levels and the effectiveness of the revised orientation and training programs. Modest support was found for the prediction that the revised programs would increase the employees' perception of managements' consideration. No evidence was found to support the hypotheses that employees …

Appraising Work Group Performance: New Productivity Opportunities In Hospitality Management, Mark R. Edwards, Leslie Edwards Cummings

Hospitality Review

In - Appraising Work Group Performance: New Productivity Opportunities in Hospitality Management – a discussion by Mark R. Edwards, Associate Professor, College of Engineering, Arizona State University and Leslie Edwards Cummings, Assistant Professor, College of Hotel Administration University of Nevada, Las Vegas; the authors initially provide: “Employee group performance variation accounts for a significant portion of the degree of productivity in the hotel, motel, and food service sectors of the hospitality industry. The authors discuss TEAMSG, a microcomputer based approach to appraising and interpreting group performance. TEAMSG appraisal allows an organization to profile and to evaluate groups, facilitating the targeting …

Ua37/30/2 Wku Research Notecards - H Topics, Lowell Harrison

Faculty/Staff Personal Papers

Notecards created by Lowell Harrison while researching his book Western Kentucky University. The cards transcribed are for 108 topics beginning with H ranging from Hail Storm to Hundred Club.

Quality Assurance In Hospital Food Service, Carol Henry, Kathleen Zolber, David Abbey, Lydia Sonnenberg, Bertram Connell

Loma Linda University Electronic Theses, Dissertations & Projects

The implementation and maintenance of standards and procedures relevant to quality nutritional service in the hospital food service department is essential to effect optimal patient care. This research was conducted to determine the extent to which selected standards (activity task functions) relevant to quality assurance were being performed by hospital food service departments. The results indicated that only 14 percent of the departments performed more than 75 percent of the activity task functions. A compliance score consisting of the number of tasks performed by each food service department indicated statistically that as the years of employment increased the compliance score …