Food and Beverage Management Commons^™

Dine Green, Be Kind: Local Vs. Chain Restaurants In Sustainability, Brand Attachment, And Pro-Social Behaviors, Md Zaker Hossin, Yeasun K. Chung

ICHRIE Research Reports

The restaurant industry is characterized by excessive waste and resource consumption, and it faces a pressing need to adopt environmental sustainability practices (ESPs). This research aims to explore the sequential relationship from ESPs to brand attachment (BA) to pro-environmental behaviors while examining the enhancing role of locally-owned restaurants in strengthening these relationships. The survey used a scenario-based survey of U.S. diners and collected data about waste reduction, recycling, minimum water usage, energy conservation, brand attachment, restaurant ownership (local/chain), pro-environmental patronage behavior, and pro-environmental stewardship behavior, using a seven-point Likert Scale. This study aims to advance our understanding of the potential …

Tourist Behaviors When Dining – Part Two, Joel Reynolds, Mary Jo Dolasinski, Chris Roberts

ICHRIE Research Reports

This series of three reports was developed to discuss tourist behaviors in three key areas of the hospitality industry: lodging, dining, and activities and events. A primary purpose was to provide insights from the user’s perspective, as the majority of content comes from the provider’s point of view. One paper focused on tourist’s behaviors in lodging and another focused on tourist’s behaviors in activities and events. This paper focused on tourist’s dining behaviors. The goal was to provide valuable insights to assist practitioners in better understanding tourist’s behaviors and to develop strategies to provide the best experience possible.

Do All Angry Customers Complain?, Hyounae (Kelly) Min, Hyun Jeong Kim

ICHRIE Research Reports

Customer complaints can shed light on organizations’ key performance practices, providing useful information for organizations to learn from their mistakes Since customer complaints should be regarded as a learning opportunity, it is important to identify what drives customer complaints. Through experimental designs using a failed service in the restaurant, we investigated whether all angry customers complain to the service provider and if not, what prevents them from raising their voice. Results showed that customers who felt powerful complained about a service failure as soon as they were angry; on the other hand, customers who felt powerless were not comfortable making …

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 …

How Clean Is The Food We Eat From Street Vendors In Orlando, Florida?, Bendegul Okumus, Sevil Sonmez

ICHRIE Research Reports

Convenience, low cost, and opportunities to experience unique flavors have led to an increase in street food consumption worldwide. There are approximately 117,000 food trucks in the U.S., representing approximately $857 million in sales annually. Some of these food trucks are unlicensed and some truck vendors are unwilling to comply with requirements for food preparation, permits, parking, and inspection processes. Data were collected from food trucks in Orlando, Florida in order to have a clear understanding of risk factors. Food samples were collected from food trucks and analyzed for microbiological contamination. To investigate possible safety risks, 30 different samples were …

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 …

Alternative Options To Resolve Disputes In Franchised Restaurants, Siti Nurhayatun Khairatun

ICHRIE Research Reports

The number of lawsuits filed by aggrieved parties in franchising contracts indicates that conflicts are not always preventable. This report presents findings from data analyzed from New York State court records arising from franchising contracts from the year 1956 to 2016. Acknowledging the importance of Alternative Dispute Resolution (ADR) in mitigating the tension in franchisor-franchisee relationship, this Research Report recommends that franchising regulations should consider the mandatory inclusion of ADR clauses in franchising contracts. This move will provide a fair balance between the power of the franchisor and the interests of the franchisees.

Millennials And The Experience-Driven Economy

Business Exchange

Millennials expect brands to create authentic, customer-centric experiences for them, no matter whether they are looking for a place to live, eat, visit or shop. This article looks at how businesses are mining data and creating marketing plans and experiences to appeal to this younger demographic.

Decreasing Food Waste Through Increased Awareness At A University’S Dining Facilities, Scott Taylor, Jr., Thomas Pratt

ICHRIE Research Reports

Purpose: The current study was conducted to assess the effectiveness of a semester-long anti-food waste campaign regarding university student diners’ food waste behaviors.

Originality/Value: Food waste and specifically post-consumer food waste has become one of the most critical concerns in recent years. Post-consumer food waste has also become a major concern and area of interest on U.S. college and university campuses, as numerous administrators have started considering the impact of waste within their dining operations. However, there have been limited examples of how to successfully cut down on food waste that is produced by students. Therefore, this study offers insight …

Dispatches From Donut Land

DePaul Magazine

Beavers Coffee & Donuts isn’t the only mobile donut shop in Chicago, but it was the first, and it’s still the only one making its tasty treats fresh to order. Co-owner and co-founder, Gabriel Wiesen's (BUS '08) little donut shop on wheels paved the way for a whole range of related endeavors: catering private events, franchise opportunities and Midwest Food Trucks, another of Wiesen’s ventures, which manufactures nearly half of the licensed food trucks in Chicago. He also launched the Illinois Food Truck Owners Association as a vehicle to amplify owners’ voices and advocate for their rights.