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- Affective organizational commitment (1)
- Appraising Work Group Performance: New Productivity Opportunities in Hospitality Management (1)
- Autonomy (1)
- CDC (1)
- Casual-dining restaurant employees (1)
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- Drug Testing (1)
- Foodservice (1)
- Fulltime (1)
- Leadership (1)
- Legal (1)
- Leslie Edwards Cummings (1)
- Libel/Slander (1)
- Management concern (1)
- Mark R. Edwards (1)
- Non-Traditional Rewards (1)
- Ovesity (1)
- Part-time (1)
- Promotion (1)
- Recruitment (1)
- Restauratns (1)
- Sandra Strick (1)
- Selection and Retention of Managers in the Hotel and Restaurant Industry (1)
- Tom Van Dyke (1)
- Turnover intention (1)
Articles 1 - 4 of 4
Full-Text Articles in Labor Relations
Perceived Work Status And Turnover Intentions Of Casual-Dining Restaurant Employees, Robin B. Dipietro, Brumby Mcleod
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 …
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. …
Recruitment, Selection And Retention Of Managers In The Hotel And Restaurant Industry, Tom Van Dyke, Sandra Strick
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.
Appraising Work Group Performance: New Productivity Opportunities In Hospitality Management, Mark R. Edwards, Leslie Edwards Cummings
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 …