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Full-Text Articles in Business
Conditions Associated With Increased Risk Of Fraud: A Model For Publicly Traded Restaurant Companies, Elizabeth Yost
Conditions Associated With Increased Risk Of Fraud: A Model For Publicly Traded Restaurant Companies, Elizabeth Yost
Electronic Theses and Dissertations
The central focus of this dissertation study is to understand the impact of the Sarbanes-Oxley Act and the factors that contribute to increased risk of fraud in order to determine why fraud may occur despite the imposed regulation of the Sarbanes-Oxley Act. The main premise of the study tests the application of the fraud triangle framework constructs to publicly traded restaurant companies during the time period of 2002-2014, using proxy variables defined through literature. Essentially, the study seeks to identify the factors that may provide the optimal criteria to engage in fraudulent or opportunistic behavior. The fraud triangle theoretical framework …
A Sustainability "Green" Certification Audit Of Food Service Operations And The Development Of A Restaurant Sustainability Instrument, Hans Hagglund
A Sustainability "Green" Certification Audit Of Food Service Operations And The Development Of A Restaurant Sustainability Instrument, Hans Hagglund
Electronic Theses and Dissertations
This study investigates current green restaurant certifications as well as developing a new more user certification. First, a fact finding investigation to find the most established and commonly utilized green restaurant certifications were compared. Second, a new green certification was developed. Third, chosen green restaurant certifications were compared. Lastly, the new green certification analyzed whether restaurants in the central Florida area utilized green practices. Data were collected in face to face sessions with restaurant managers during nonpeak hours of operation. There were numerous surveys utilized in this research study. The statistical methodology utilized in this study was average means and …
The Development Of An Eco-Gastronomic Tourism (Egt) Supply Chain-Analyzing Linkages Between Farmer, Restaurants, And Tourists In Aruba., Marcelino Kock
The Development Of An Eco-Gastronomic Tourism (Egt) Supply Chain-Analyzing Linkages Between Farmer, Restaurants, And Tourists In Aruba., Marcelino Kock
Electronic Theses and Dissertations
Purpose of this study is to holistically analyze existing linkages between Aruba’s tourism industry, restaurants and local farmers, by examining strategies that constrain the development of linkages between these stakeholders. Previous research indicated that tourism development is often accompanied with increased demand for imported food, which results in foreign exchange leakages, inflation and competition with local production. This phenomenon is very common in the Caribbean, where Aruba, with its heavy reliance on imported goods and services, is no exception to this occurrence. To comprehend potential problems associated with linking both sectors, these in-depth case study addresses three fundamental questions: a) …
Why Do Restaurants Fail? Part Iii: An Analysis Of Macro And Micro Factors, H.G. Parsa, Amy Gregory, Michael "Doc" Terry
Why Do Restaurants Fail? Part Iii: An Analysis Of Macro And Micro Factors, H.G. Parsa, Amy Gregory, Michael "Doc" Terry
Dick Pope Sr. Institute Publications
Restaurants are a significant part of American life. According to the National Restaurant Association (2009), total revenues for the restaurant industry exceed $580 billion with nearly 1,000,000 operating restaurants in the US; providing jobs for over 13 million people. The sizeable economic impact of the restaurant industry can be measured by the 4% contribution it makes to the Gross Domestic Product in the United States. In addition, the restaurant industry has been expanding at a steady rate of 2 to 4 % over the past three decades. In 2009, despite the economic downturn, the restaurant industry grew by 2.5% (NRA, …
Employee Motivation: A Comparison Of Tipped And Non-Tipped Hourly Restaurant Employees, Catherine Johnson
Employee Motivation: A Comparison Of Tipped And Non-Tipped Hourly Restaurant Employees, Catherine Johnson
Electronic Theses and Dissertations
Employee motivation shall be defined by Robbins (as cited in Ramlall, 2004) as: "the willingness to exert high levels of effort toward organizational goals, conditioned by the effort's ability to satisfy some individual need." To engage in the practice of motivating employees, employers must understand the unsatisfied needs of each of the employee groups. This study desires to provide practitioners in the restaurant industry the ability to recognize motivators for these different employment groups and their relationship to organizational commitment. The restaurant industry consists of two types of employees: salaried and hourly. This study focuses on hourly employees, and their …