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Full-Text Articles in Business
Manager's Perspectives On The Provision Of Healthy Meals In Resort Hotels, Joseph S. Chen, Willy Legrand, Philip Solan
Manager's Perspectives On The Provision Of Healthy Meals In Resort Hotels, Joseph S. Chen, Willy Legrand, Philip Solan
Hospitality Review
This research aimed to understand hotel managers’ attitudes toward the provision of healthy meals. The study deployed a mailing survey to assess the managers’ perceptions. A closed-ended questionnaire was developed evaluating the role of healthy food choices in Mediterranean resort hotels. The findings showed that (1) atmosphere in the restaurant, (2) appealing display of food, and (3) eating habits and lifestyle were more important than personal health when selecting a meal. In addition, this study suggested that the managers were not ready to promote healthy eating because their customers would have been critical of this new service concept
Management Retention Factors In The School Foodservice Industry, Robin B. Dipietro
Management Retention Factors In The School Foodservice Industry, Robin B. Dipietro
Hospitality Review
Management retention in the school foodservice industry has been a growing concern for school district decision makers due to the large numbers of managers reaching retirement age and the shortage of qualified people to fill the positions. As with other foodservice positions, turnover rates and the shortage of service employees will continue to be challenges well into the 21st centery. The current study employed by a self-administered questionnaire and asked 101 school foodservice managers in Central Florida to rate their perceived importance of and their perceived experience with 20 employment characteristics of their job. There were significant differences in 17 …
Agency Costs, Bankruptcy Costs And The Use Of Debt In Multinational Restaurant Firms, Arun Upneja, Michael C. Dalbor
Agency Costs, Bankruptcy Costs And The Use Of Debt In Multinational Restaurant Firms, Arun Upneja, Michael C. Dalbor
Hospitality Review
The purpose of this paper is to understand whether multinational restaurant firms (MNRF’s) have higher agency and expected bankruptcy costs. Given this expectation, this may have an impact on the amount of debt incurred by MNRF’s. Overall, the findings are consistent with the existing literatue in terms of the positive relationship between MNRF’s and agency and bankruptcy cost. However, it was found that MNRF’s also have more total debt. This is surprising given the higher agency and bankruptcy costs. The importance of this research is that there may be considerations other than agency and bacnkruptcy costs affecting the capital structure …
Global Pricing Strategy For A Quick-Service Restaurant Chain, David C. Bojanic
Global Pricing Strategy For A Quick-Service Restaurant Chain, David C. Bojanic
Hospitality Review
The purpose of this paper is to compare prices for a popular quick-service restaurant chain (i.e. McDonalds’) across countries throughout the world using the “Big Mac Index” published by “The Economist.” The index was originally developed to measure the valuation of international currencies against the U.S. dollar. The analysis in this study examines the relationship between the price of a Big Mac and other variables such as the cost of beef, price elasticity, and income. Finally, these relationships are reviewed to draw inferences concerning the use of demand, costs, and competition in setting prices.
Vegetarians: A Typology For Foodservice Menu Development, Amir Shani, Robin B. Dipietro
Vegetarians: A Typology For Foodservice Menu Development, Amir Shani, Robin B. Dipietro
Hospitality Review
There is currently a lack of research about the needs of vegetarians, from a practitioner or academic perspective. This paper contributes to filling this research gap, by discussing the needs of vegetarians who dine out and their current difficulties in participating in the dining experience, in the present context. Specifically, it is argued that the typology of vegetarians presented in this paper, based on their motivations to adopt the chosen diet, might prove useful for restaurants in order to understand the vegetarian guest and develop menu items and services that will better cater to their needs. Recommendations for practitioners and …
Would A Restaurant Menu Item By Any Other Name Taste As Sweet?, Tim Lockyer
Would A Restaurant Menu Item By Any Other Name Taste As Sweet?, Tim Lockyer
Hospitality Review
The purpose of this paper is to examine the use of words on a restaurant menu, and to evaluate the impact that they have on the selection of menu items. The research comprised two distinct parts. First, four focus groups were held examining responses to five menus, each with the same menu items but using different wording. The results from the focus group analysis were used to develop a survey which was more widely distributed. From the focus group it was revealed that the occasion and participants in the dining experience influence the wording for menu item selection. Respondents discussed …
Restaurant Customer Loyalty: A Qualitative Assessment Of Niche Brands, Billy Bai, Matthew Buxton, Gail Sammons, Stowe Shoemaker
Restaurant Customer Loyalty: A Qualitative Assessment Of Niche Brands, Billy Bai, Matthew Buxton, Gail Sammons, Stowe Shoemaker
Hospitality Review
Using the Loyalty Triangle framework developed by Lewis and Shoemaker (1999) and focus group methodology, the study examined how a niche brand restaurant best achieved long-term loyalty. Results indicate that customers are loyal to a niche brand because of the unique characteristics inherent to the brand. Customers have higher perceptions of such qualities as the presentation of service, consistency of product, and the benefits offered by the loyalty program than characteristics that are shared across all brands. Niche brand restaurants can be more effective in developing these qualities to promote customer loyalty.
Service Quality And Black Customer Satisfaction - A Perspective On The United States Restaurant Industry, Ivan B. Turnipseed, Karl J. Mayer
Service Quality And Black Customer Satisfaction - A Perspective On The United States Restaurant Industry, Ivan B. Turnipseed, Karl J. Mayer
Hospitality Review
This paper examines the issue of racial discrimination of Black United States (U.S.) restaurant patrons from a service quality and customer satisfaction perspective. In spite of the progress the industry has made in recent years to alleviate this problem, many contemporary examples clearly demonstrate that racial discrimination is still of great concern. The articles stresses the importance of an ethical approach in human resource management-intensive and offers suggestions for reducing discriminatory practices in U.S. restaurant service delivery.
Bankruptcy Situation Model In Small Business: The Case Of Restaurant Firms, Yang Hwae Huo
Bankruptcy Situation Model In Small Business: The Case Of Restaurant Firms, Yang Hwae Huo
Hospitality Review
The purpose of this paper is to describe and discuss the current bankruptcy prediction models. This is done in the context of pros and cons of proposed models to determine the appropriate factors of failure phenomenon in cases involving restaurants that have filed for bankruptcy under Chapter 11. A sample of 11 restaurant companies that filed for bankruptcy between 1993 and 2003 were identified from the Form 8-K reported to the Securities and Exchange Commission (SEC). By applying financial ratios retrieved from the annual reports which contain, income statements, balance sheets, statements of cash flows, and statements of stockholders’ equity …
Management Compensation As A Value-Added Competitive Method For Casual Theme Restaurants, Kevin S. Murphy, Robin B. Dipietro
Management Compensation As A Value-Added Competitive Method For Casual Theme Restaurants, Kevin S. Murphy, Robin B. Dipietro
Hospitality Review
The primary purpose of this study is to propose that the management compensation package at Outback Steakhouse is a value-adding competitive method. Specifically the research focused on a survey of general manager's altitudes in regards to their intentions to seek out new employment and the effect of the compensation plan provided by Outback Steakhouse on the managers' intentions. This research will provide insight into the use of compensation packages and programs as proactive, value-adding competitive methods in retaining good quality managers it casual theme restaurants.
Fresh Food Vending Trends And Practices, Ronald F. Cichy, Jeffery D. Elsworth, Larry M. Eils
Fresh Food Vending Trends And Practices, Ronald F. Cichy, Jeffery D. Elsworth, Larry M. Eils
Hospitality Review
Fresh food vending represents $1.5 billion in sales each year in the United States. The implications for a better understanding of fresh food vending are significant in terms of profitability and improved market share for vending operators. Of equal importance is a better understanding of the significance of the route driver on the overall fresh food vending operation. Developing a better understanding of this area of the food service industry will help vending operators increase profits and provide better product choices to consumers
Electronic Perception Technology Applications In Food Service, Michael L. Kasavana, Bonnie J. Knutson, Hee S. Lee
Electronic Perception Technology Applications In Food Service, Michael L. Kasavana, Bonnie J. Knutson, Hee S. Lee
Hospitality Review
Electronic Perception Technology (EPT) enables automated equipment to gain artificial sight commonly referred to as "machine-vision” by employing specialty software and embedded sensors to create a “Visual" input field that can be used as a front-end application for transactional behavior. The authors review this new technology and present feasible future applications to the food service industry in enhancing guest services while providing a competitive advantage.
Survivorship In International Chain Restaurant In Korea, Woo Gon Kim, Kye-Sung Chon
Survivorship In International Chain Restaurant In Korea, Woo Gon Kim, Kye-Sung Chon
Hospitality Review
Several western chains have done well in Korea, while others have withdrawn from the market. The authors summarize the current operational results of western chain restaurants in Korea, report positive impacts of western foodservice firms, and analyze the key elements leading to their survival and non-survival. Some lessons could be used as tools to establish entrance strategies of western chain restaurants in Korea as well as in other Asian markets
Relationships: Food Safety And Organizational Behavior, David Walczak, Monika Reuter
Relationships: Food Safety And Organizational Behavior, David Walczak, Monika Reuter
Hospitality Review
A growing body of literature explores the relationship between organizational behavior and food safety in restaurants, but most findings are based on two participant observation studies which, while rick with insights, limit the generalizability of the results. This study attempts to overcome this limitation by surveying a sample of student-cooks enrolled in three South Florida culinary schools. Results indicate that restaurant managers must realize that the practice of food safety involves more than microbiology and HACCF!
Food Safety In Restaurants: A Human Relations Model, David Walczak
Food Safety In Restaurants: A Human Relations Model, David Walczak
Hospitality Review
Barry Reece and Rhonda Brandt use a human relations perspective to explain behavior at work. Following a review of the six components of their model, the author presents research to illustrate how it can be used by managers to help them understand why food safety violations occur in restaurants. An additional variable not included in the model is discusses and recommendations for managers are made.
Labor And Menu Category: Effects On Analysis, Brett W. Horton
Labor And Menu Category: Effects On Analysis, Brett W. Horton
Hospitality Review
Menu analysis is the gathering and processing of key pieces of information to make it more manageable and understandable. Ultimately, menu analysis allows managers to make more informed decisions about prices, costs, and items to be included on a menu. The author discusses If labor as well as food casts need to be included in menu analysis and if managers need to categorize menu items differently when doing menu analysis based on customer eating patterns.
Extending Holding Time For Hot Foods, Douglas C. Nelson, Barbara A. Almanza, Jeffery D. Elsworth
Extending Holding Time For Hot Foods, Douglas C. Nelson, Barbara A. Almanza, Jeffery D. Elsworth
Hospitality Review
Humidifying the air inside a hot holding cabinet can greatly extend the holding time for hot foods by retarding the quality degradation of the food due to moisture loss. Not all cabinets are equally effective in maintaining temperature and humidity. A rudimentary understanding of how heat and moisture are transferred to the food will help operators select the cabinet that best meets operation’s needs. The authors address what works and why.
Personal Style Of On-Site Food Service Managers, Judi Brownell, Dennis Reynolds
Personal Style Of On-Site Food Service Managers, Judi Brownell, Dennis Reynolds
Hospitality Review
Myers-Briggs Type Indicators (MBTI) assess preferences based on Carl Jungs theory of psychological types. They are widely used in organizational development, management and leadership training, and team building. This study examines MBTl of food service managers in a single organization to determine whether food service managers have a typical personal style and whether this style varies.
Glove Use In Restaurants: Efficacy Is Questionable, Joseph West
Glove Use In Restaurants: Efficacy Is Questionable, Joseph West
Hospitality Review
Apparently there seems to be a growing consensus on the part of both industry managers and consumers that the use of gloves is an effective barrier to the spread of food-borne illness. However, with more than 13 years’ experience as a food service manager and executive, the author has discovered otherwise.
Organizational Behavior: Forgotten Variable In Safe Food, David Walczak
Organizational Behavior: Forgotten Variable In Safe Food, David Walczak
Hospitality Review
The war on foodborne illness in hotels and restaurants is based on microbiology and critical control points. The author argues that cooks, managers, instructors, researchers, and regulators need to start looking beyond this narrow base to include more organizational behavior processes in their arsenal.
Recreational Food Service: A Growing Employment Option, Susan S. Hubbard
Recreational Food Service: A Growing Employment Option, Susan S. Hubbard
Hospitality Review
The recreational food service industry represents a wealth of potential job opportunities for graduates of hospitality management degree programs. Most hospitality management curricula are saturated with core courses and basic hospitality education course work, leaving little room for additional components. Recreational food service, however, could be easily integrated into an existing pro- gram and made available for students interested in this growing employment option. The author presents one option as a model curriculum approach.
The Impact Of The Restaurant Critic, Rob L. Heiman
The Impact Of The Restaurant Critic, Rob L. Heiman
Hospitality Review
Restaurant critiques have an effect on the sales volume of restaurants following the publication of the critique in the target markets’ media. The author discusses data from restaurant operations in the greater Cleveland, Ohio, metropolitan area which have had their operations publicly critiqued, and also addresses the credibility of critics.
Genetically Altered Foods: A Policy Issue For Multi-Unit Food Service Operators, Robert R. Nelson, Ali A. Poorani
Genetically Altered Foods: A Policy Issue For Multi-Unit Food Service Operators, Robert R. Nelson, Ali A. Poorani
Hospitality Review
Although it is a substantial issue, the technology behind genetically altered foods and the concerns being raised about them are not well understood by most people. The authors discuss how genetically altered foods might fit into the business strategies of multi-unit food service operators as well as current policies and predispositions of multi-unit food service companies toward the use of genetically altered foods. They also outline the issues surrounding genetically altered food as they relate to the food service industry and provide a picture of where multi-unit food service operators currently stand on the technology
Characterizing Poor Performance In For-Profit And Not-For-Profit Food Service Operations, Richard F. Ghiselli, Joseph A. Ismail
Characterizing Poor Performance In For-Profit And Not-For-Profit Food Service Operations, Richard F. Ghiselli, Joseph A. Ismail
Hospitality Review
In this article the authors explore the performance-related employee behaviors that are the most troublesome in food service. Four subsegments of food service were surveyed and differences in profit and not-for-profit operations analyzed. Significant differences were found between the two groups, with for-profit operations indicating more severe problems in all but one behavior category.
Food Service Operations In The Cruise Industry, Marcel R. Escoffier
Food Service Operations In The Cruise Industry, Marcel R. Escoffier
Hospitality Review
Food service on a cruise ship presents some unique challenges. A review of food service in the cruise industry is presented along with some ideas on the future. The case is made for a change in traditional operations with a move toward greater use of computer-driven management techniques.
Food Service Management: A Case Study In Adaptation, William P. Fisher
Food Service Management: A Case Study In Adaptation, William P. Fisher
Hospitality Review
The rapid growth of the food service industry has redefined the role of the manager today. According to the executive director of the National Restaurant Association, future trends and pressures will accelerate these changes and necessitate a new look at these managers.
Gauging Employee Theft And Other Unacceptable Behaviors In Food Service Operations, Richard F. Ghiselli, Joseph A. Ismail
Gauging Employee Theft And Other Unacceptable Behaviors In Food Service Operations, Richard F. Ghiselli, Joseph A. Ismail
Hospitality Review
Unacceptable employee behavior ultimately results in higher prices for consumers. Members of the Indiana Hospitality and Restaurant Association were surveyed about the practices being used to safeguard their assets and control employee deviance in food service. They were also asked to estimate the losses that result from employee theft. This information was used to investigate whether certain policies and procedures were more effective than others in limiting their losses.
Placement For Profit: Menu Item Arrangement On Customer-Activated Computer Screens, Ken Smith, Susan Gregory, Susan Gould
Placement For Profit: Menu Item Arrangement On Customer-Activated Computer Screens, Ken Smith, Susan Gregory, Susan Gould
Hospitality Review
Can profitable menu items be placed on a computer screen where they will be selected more readily than other items? The author examines whether printed menu theories and techniques can be applied, with the same results, to a computer menu screen
Senior Savvy: Mature Diner's Restaurant Service Expectations, Kimberly J. Harris, Joseph J. West
Senior Savvy: Mature Diner's Restaurant Service Expectations, Kimberly J. Harris, Joseph J. West
Hospitality Review
This article is a reflection of a study conducted with active mature consumers who enjoy dining out, traveling, and patronizing the service industry in general. The goal was to discover their restaurant service expectations in order to provide restaurateurs, hoteliers, educators, and students of hospitality management programs information about this important customer segment so that future plans for improving service would include considerations of their service needs.
Training Methods Utlilized By Independent Restaurant Managers, Christine Lynn
Training Methods Utlilized By Independent Restaurant Managers, Christine Lynn
Hospitality Review
Formal, systematic training has always been cited as a major need for the future success of hospitality operations. However, one other aspect of the job might be the development of a train-the-trainer curriculum for hospitality management students. The author studies the relationship between training preparation and training methods utilized by restaurant managers and explores this need.