Business Commons^™

The Effect Of The Minimum Server Wage On Restaurant Guest Tipping Behavior And Perceptions, Jason Tang

UNLV Theses, Dissertations, Professional Papers, and Capstones

Restaurant server income is predominantly composed of tips received from guests and the minimum server wage received from restaurants. Grounded in equity theory, this dissertation investigated the effect of the minimum server wage, in combination with established antecedents of voluntary tipping, on tipping rate and examined guest perceptions of fairness of the minimum server wage and three prevalent tipping policies (voluntary tipping, automatic service charge, and service inclusive pricing). Two experiments were conducted, a 2 (minimum server wage) x 2 (service quality) experimental design, and a 2 (minimum server wage) x 3 (tipping policy) experimental design. The results revealed that …

Minimum Wage Change Effects On Restaurant Pricing And Employment, Toni Repetti, Susan Roe

Hospitality Faculty Research

Purpose State and local governments are considering large increases to the minimum wage. As restaurants employ many individuals paid at or below minimum wage, these changes may affect their businesses. The purpose of this study is to evaluate the anticipated effects of minimum wage growth on employment and pricing in US food and beverage operations. Design/methodology/approach The study utilizes an experimental design where restaurant owners and managers are presented with scenarios of differing levels of potential minimum wage increases and are asked to anticipate changes to employment and pricing. Findings Restaurant owners and managers involved in the study indicate the …

Chinese Outbound Tourists Food Consumption In The U.S.: An Extension Of The Theory Of Planned Behavior, Kaiyang Wu

UNLV Theses, Dissertations, Professional Papers, and Capstones

Although Chinese outbound tourists made enormous economic contribution to the U.S. restaurant industry, they seem to have the tendency to consume Chinese cuisine solely during their international trips. This study applies structural equation modeling (SEM) to evaluate different behavioral beliefs' impact on the intentions of Chinese outbound tourist unfamiliar ethnic food consumption in the U.S. Additionally, this research combines the Theory of Planned Behavior (TPB) and food neophobia, a food-related personality trait to better explain Chinese outbound tourists' food rejection behavior in the U.S.

Results of this study showed safety concern, acceptance of table manners, perceived communication gap and food …

Casino Gaming From A Border State Perspective: Impact On The Hospitality Industry, Claire D. Schmelzer, Damon Revelas, Desmond O. Brown

UNLV Gaming Research & Review Journal

Stakeholders of the hospitality industry, defined as owners and managers of hotels and restaurants, from a state contiguous to states where casino gaming is legalized were questioned regarding their attitudes toward the legalization of casino gaming and their perceptions of its impact on business currently and if gaming were legalized in the state. The data were analyzed using frequency distributions, cross tabulations, and Chi Square statistics. Results included the following: Opinions about legalizing gaming in the state were evenly divided between favor and disfavor. Based on region, organizational structure and job title, observable differences in opinion were noted concerning the …

Training And Development Guide For A Culinary Department In A Private University, Kimberly Rosenbaum

UNLV Theses, Dissertations, Professional Papers, and Capstones

In an online study of the Council of Hotel and Restaurant Trainers (CHART), 53% of respondents reported their budgets for training were being carefully looked at. From this scrutiny, training budgets in the past 18 months have significantly decreased (Bertra, 2009, p. 1). Slashed training budgets have become another sign of the recessionary times, forcing operators to direct their funds to customer service, hoping to set them apart in the competitive environment known as hospitality (Bertra, 2009, p. 1).

A Business Plan For Grass Fed Restaurant, Joshua Schonfeld

UNLV Theses, Dissertations, Professional Papers, and Capstones

This paper will present a business plan for a grass fed steakhouse concept in Chicago. After having spent the past year researching the grass fed meat market, meeting with grass fed farmers and looking for restaurant locations in three different markets (Los Angeles, San Francisco and Chicago) it has become apparent that Chicago is going to be the best market for this type of concept. In the restaurant industry, contacts and word of mouth are two huge players in success in the restaurant business and this is definitely a connection that the partners have in Chicago.

Why grass fed? As …

Pyramids Of Pink Shrimp: A Brief History Of Las Vegas Dining, 1940s-1970s, Su Kim Chung

Library Faculty Publications

Restaurant dining has always been one of the great attractions of Las Vegas. From its budget buffets and 99 cent shrimp cocktails, to the showrooms of yesterday's production shows, and today's haute cuisine restaurants run by celebrity chefs, dining has added a rich and tasty dimension to the Las Vegas tourist experience. Local residents have also long been attracted to the wide variety of restaurants that have grown along with the city since the construction of the first hotel/casino resort (El Rancho Vegas) on old Highway 91 in 1941. Hotels along the Las Vegas Strip (and a few downtown) have …

The Impact Of Magnitude Salience On Prix Fixe Menu Price Judgment, Shuo Wang, Michael Lynn

Caesars Hospitality Research Summit

The flat price structure of prix fixe menus (i.e., fixed food prices and fixed service gratuities) affords restaurant operators the opportunity to present the same menu price in different ways. This report examined customers’ responses to financially equivalent prix fixe menu prices with a built-in gratuity (i.e., all-inclusive prices), a separately listed percentage gratuity and a separately listed dollar gratuity in terms of deal perception. Through an online experiment, we found that prix fixe menu prices with a percentage gratuity below (above) the conventional 15% were perceived more (less) favorably than their all-inclusive counterparts. However, there was no significant difference …

Illegal Substance Abuse In The Full-Service Restaurant Industry: An Evaluation Of Pre-Employment Drug-Testing, Miranda Kitterlin

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of this research is to assess the effect of pre-employment drug-testing policies on employee attitudes and aspects of work performance in the full-service restaurant industry. Specifically, this study attempts to compare the rate of absenteeism, turnover, and work-related accidents and injuries in full-service restaurants with pre-employment drug-testing policies against the aforementioned aspects of work performance in full-service restaurants without pre-employment drug-testing polices. This research also attempts to explore the perceptions, attitudes, and beliefs of full-service restaurant hourly employees and management staff in regards to pre-employment drug-testing policies in the full-service restaurant industry. For the purpose of this study, …

Examining The Influence Of Restaurant Green Practices On Customer Return Intention, Audrey L. Szuchnicki

UNLV Theses, Dissertations, Professional Papers, and Capstones

In recent years there has been an increased awareness of how the actions of the foodservice industry are effecting the environment. With this awareness we have begun to see a change in priorities for both new and existing businesses. At the forefront of this change in the "green" direction is the GRA who certifies how eco-friendly an establishment is based on its' environmental guidelines. This study will examine the correlation between customer return intention and the institution of green practices within a restaurant setting. The expected outcome would be that a restaurant that is certified green or, implementing measures to …