Log in

Relevant bibliographies by topics / Food service employees

Contents

Journal articles

Academic literature on the topic 'Food service employees'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Food service employees.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Food service employees"

1

Redzuan, Nursyuhada, Aslinda Shahril, Tamby Chik, and Abdul Aziz. "The Impact of Verbal abuse and Vindictive Customer Behaviors on Food Rider Job S tress: The Moderating of Social Support to Employee Job Stress." GLOBAL BUSINESS FINANCE REVIEW 28, no. 5 (2023): 137–59. http://dx.doi.org/10.17549/gbfr.2023.28.5.137.

Full text

Abstract:

Purpose: This study investigated whether food delivery riders experienced stress due to verbal abuse and vindictive customer behavior in food delivery services. Furthermore, moderating effects of social support were tested to see whether they decreased the job stress caused by verbal abuse and vindictive customer behaviors. This study exam-ined if real-time feedback can reduce employee job stress. Finally, this study evaluated whether real-time feedback influences employee engagement. Design/methodology/approach: The paper presented descriptive research to examine the relationship betwee

APA, Harvard, Vancouver, ISO, and other styles

2

Hamzah, Muhtar, Abdul Khalik, and Haeruddin Haeruddin. "The Effect Of Communication, Organizational Innovation and Motivation On Employee Job Satisfaction in The Agriculture and Food Service Of North Morowali Regency." Syntax Literate ; Jurnal Ilmiah Indonesia 7, no. 11 (2022): 16415–33. http://dx.doi.org/10.36418/syntax-literate.v7i11.11445.

Full text

Abstract:

The purpose of this study was to determine and analyze (1) the influence of communication on employee job satisfaction at the North Morowali Regency Agriculture and Food Service, (2) the influence of organizational innovation on employee job satisfaction at the North Morowali Regency Agriculture and Food Service, (3) the influence of motivation on job satisfaction of employees at the North Morowali Regency Agriculture and Food Service. This study uses a quantitative approach using a population of 75 employees with sampling using a saturated sample using all members of the population as a sampl

APA, Harvard, Vancouver, ISO, and other styles

3

Ridhwan, Ridhwan, Rukhayati Rukhayati, and Abdul Rahman. "Analysis of Employee Workload at the Regional Food Service of Central Sulawesi Province." International Journal of Health, Economics, and Social Sciences (IJHESS) 2, no. 2 (2020): 105–7. http://dx.doi.org/10.56338/ijhess.v2i2.1257.

Full text

Abstract:

The formulation of the problem in this study is whether the workload of employees at the Central Sulawesi Province Food Service is by government regulation No. 46 of 2011, as for this study is to find out how to analyze the workload of employees at the regional food office of Central Sulawesi Province based on regulations government No. 46 of 2011. This research uses a qualitative descriptive method which is carried out through observation, interviews, and documentation—data collection. The results of this study indicate that the employees at the Central Sulawesi Provincial Food Service have o

APA, Harvard, Vancouver, ISO, and other styles

4

Kashif, Muhammad, Anna Zarkada, and Ramayah Thurasamy. "Customer aggression and organizational turnover among service employees." Personnel Review 46, no. 8 (2017): 1672–88. http://dx.doi.org/10.1108/pr-06-2016-0145.

Full text

Abstract:

Purpose The episodes of customer rage with employees during service encounters are common and adversely affect the long-term commitment of employees with an organization. The service organizations, in an effort to control employee turnover, are striving hard but have failed. There are a wide variety of studies that address employee turnover but the research which encapsulates a combined effect of perceived justice and organizational pride to study exhaustion-turnover path are almost scant. The purpose of this paper is to explore the effects of customer aggression on the frontline food service

APA, Harvard, Vancouver, ISO, and other styles

5

VERRILL, L., M. BOYER, L. WILLIAMS, et al. "Hand Washing Observations in Fast-Food and Full-Service Restaurants: Results from the 2014 U.S. Food and Drug Administration Retail Food Risk Factors Study." Journal of Food Protection 84, no. 6 (2021): 1016–22. http://dx.doi.org/10.4315/jfp-20-412.

Full text

Abstract:

ABSTRACT Properly executed hand washing by food service employees can greatly minimize the risk of transmitting foodborne pathogens to food and food contact surfaces in restaurants. However, food service employee hand washing is often not done correctly or does not occur as often as it should. The purpose of this study was to assess the relative impact of (i) the convenience and accessibility of hand washing facilities; (ii) the maintenance of hand washing supplies, (iii) multiunit status, (iv) having a certified food protection manager, and (v) having a food safety management system for compl

APA, Harvard, Vancouver, ISO, and other styles

6

Gomez, Denise Monique R., and Darwin G. Quintos. "Workplace Bullying: Impact on Productivity, Teamwork, Sales and Income among Food Service Industry." Journal of Business and Management Studies 5, no. 5 (2023): 78–96. http://dx.doi.org/10.32996/jbms.2023.5.5.6.

Full text

Abstract:

For decades, workplace bullying has brought the attention of every organization’s Human Resource Management Department. Several research studies uncovered that workplace bullying is a constant problem in working life that is often ignored and even tolerated in organizations. This study is descriptive-correlational, and survey questionnaires were disseminated through Google forms as the primary data gathering tool. The respondents of the study were the service crews of five (5) different quick-service restaurants at Barangay Tikay, Malolos, Bulacan. The findings of the study revealed that: (1)

APA, Harvard, Vancouver, ISO, and other styles

7

Viljoen, A., S. Kruger, and M. Saayman. "Understanding the role that Quality of Work Life of food and beverage employees plays in perceived service delivery and productivity." Southern African Business Review 18, no. 1 (2019): 27–52. http://dx.doi.org/10.25159/1998-8125/5644.

Full text

Abstract:

The purpose of this article is to determine the role that Quality of Work Life plays in the perceived service delivery and productivity of food and beverage employees in Potchefstroom, South Africa. The questionnaires were distributed at selected food and beverage establishments, and a total of 224 questionnaires were included in the statistical analysis. The data analysis consisted of a demographic profile, a factor analysis and a structural equation model. The results indicated that job, creativity and aesthetics, actualisation, organisational support and employee commitment attributes each

APA, Harvard, Vancouver, ISO, and other styles

8

Bednarska, Marlena A., and Paweł Łuka. "Employees’ Responses to Customer Mistreatment – Evidence from the Hospitality Industry in Poland." Folia Turistica 58 (June 30, 2022): 35–50. http://dx.doi.org/10.5604/01.3001.0016.0332.

Full text

Abstract:

Purpose. The purpose of the paper is twofold: to examine the frequency at which dysfunctional behaviours of customers and employees occur, and to investigate the linkage between customer mistreatment and service sabotage in hospitality organisations. Method. The study is based on data collected through administration of an online questionnaire from 153 food service employees in Poland. To achieve the posed objectives, descriptive statistics, repeated measures analysis of variance (ANOVA) and hierarchical multiple regression analysis were employed. Findings. In the research, it was discovered t

APA, Harvard, Vancouver, ISO, and other styles

9

Azzahra, Hasna Rahmi, and Nur Arief Rahmatsyah Putranto. "Assessing Employee Engagement Level in FnB Service Industry: Case Study PT XYZ Indonesia." Journal Integration of Social Studies and Business Development 1, no. 2 (2023): 80–90. http://dx.doi.org/10.58229/jissbd.v1i2.101.

Full text

Abstract:

The food and beverage service industry has grown rapidly in Bandung region over the past ten years. The industry itself is a customer-focused industry. In this regard, employees are a valuable asset for a company. Therefore, a company needs to have employees engaged in their workplace. The ability of engaged employees to assist the business in numerous ways, particularly concerning sustainability, has also been demonstrated. As a holding company founded in 2017, PT XYZ manages six cafe branches in Bandung and Cimahi. During an interview, the human resources manager stated that in 2022, the tur

APA, Harvard, Vancouver, ISO, and other styles

10

Akou, Heather Marie. "Food service uniforms and the symbolism(s) of wearing a mask." Clothing Cultures 7, no. 2 (2020): 147–63. http://dx.doi.org/10.1386/cc_00033_1.

Full text

Abstract:

When the COVID-19 pandemic began, ‘essential workers’ in the United States ‐ including nurses, delivery drivers, grocery clerks and waitresses ‐ bore the brunt of extreme scepticism over public health measures such as lockdowns and wearing facemasks. Conflicting messages from the president, the Centers for Disease Control and state and local governments turned mask mandates into political battles. Some businesses chose to require masks for employees and/or customers, but others refused to allow them as part of the uniform. This article focuses on a specific category of employees ‐ food service

APA, Harvard, Vancouver, ISO, and other styles

More sources

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!