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Journal articles on the topic 'Food service employees'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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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.

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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

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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.

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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

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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.

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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

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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.

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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

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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.

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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

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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.

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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)

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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.

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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

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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.

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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

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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.

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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

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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.

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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

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Menajang, Brenda Anastasya Hariet, Margaretha N. Warokka, Selvi Kalele, and Radjab Djamali. "Performance Analysis of Receiving Staff in the Accounting Department at Manhattan Hotel Jakarta." JOURNAL OF MULTI-DISCIPLINES SCIENCE (ICECOMB) 2, no. 1 (2024): 34–42. http://dx.doi.org/10.59921/icecomb.v2i1.27.

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Hotels provide food and beverage accommodation services and other service facilities intended for the public. The Accounting Department has a vital role in making and receiving reports. This research analyses the performance of receiving employees in the Accounting Department at Manhattan Hotel Jakarta. This study uses a qualitative method. Data was collected using interviews, observation and literature study. This research indicates that employee performance in the employee quality dimension still needs to be of better quality. Furthermore, from the experience dimension, employees need to imp

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ELLIS, JASON D., SUSAN W. ARENDT, CATHERINE H. STROHBEHN, JANELL MEYER, and PAOLA PAEZ. "Varying Influences of Motivation Factors on Employees' Likelihood To Perform Safe Food Handling Practices Because of Demographic Differences." Journal of Food Protection 73, no. 11 (2010): 2065–71. http://dx.doi.org/10.4315/0362-028x-73.11.2065.

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Food safety training has been the primary avenue for ensuring food workers are performing proper food handling practices and thus, serving safe food. Yet, knowledge of safe food handling practices does not necessarily result in actual performance of these practices. This research identified participating food service employees' level of agreement with four factors of motivation (internal motivations, communication, reward-punishment, and resources) and determined if respondents with different demographic characteristics reported different motivating factors. Data were collected from 311 food s

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Iin Indrayani and Mahfud. "THE EFFECT OF LEADERSHIP, WORK DISCIPLINE AND WORK MOTIVATION ON EMPLOYEE PERFORMANCE." Journal Of Resource Management, Economics And Business 1, no. 1 (2022): 14–24. http://dx.doi.org/10.58468/remics.v1i1.8.

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Purpose: To determine and measure the influence of Leadership, Work Discipline, Work Motivation, either partially or jointly on Employee Performance at the Food and Agriculture Security Service. Research Methodology: This type of research is a causal associative research using a quantitative approach with the survey method. The population in this study were 206 agricultural extension workers from the Department of Food Security and Agriculture. The technique used in sampling in this study is by proportionate stratified random sampling using the Slovin formula as many as 68 people.

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Järvensivu, Anu, Ritva Horppu, and Hanna Keränen. "Career paths of multiple jobholders: employers' perspectives and employees' experiences in retail and food service." International Journal of Sociology and Social Policy 44, no. 13/14 (2024): 102–15. http://dx.doi.org/10.1108/ijssp-02-2024-0089.

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PurposeMultiple jobholding (MJH) is assumed to be a growing phenomenon due to working life changes. This study presents new knowledge on the MJH career paths, from the perspectives of both employers and employees.Design/methodology/approachThe qualitative interview study was focused on retail trade and restaurant and food service industries in Finland, where MJH is a quite common work arrangement compared to other European countries. The data were analyzed with the concepts of the chaos theory of careers and with an abductive thematic content analysis.FindingsAccording to the results, several

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Ayu S, Petra Ugahari. "Study on Performance of the Food and Beverage (F&B) Service Employee." Journal of Management and Business Environment (JMBE) 1, no. 1 (2019): 71–91. http://dx.doi.org/10.24167/jmbe.v1i1.2116.

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A favourable service quality depends on the individual employee performance. The better the employee performance, the more favourable the service quality. This study underlined the Food and Beverage (FB) service employee performance of CC Club and the factors influence it which cover job stress, leadership style and training. A regression and significance tests are used to see relationship of employee performance to job stress, leadership style and training. The study discovered that the performance of FB service employee of CC Club is 84.4% affected by job stress, leadership style and trainin

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Thomas, A., and D. Lindsay. "Organisational culture at a South African food service company." South African Journal of Business Management 34, no. 4 (2003): 45–52. http://dx.doi.org/10.4102/sajbm.v34i4.691.

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The aim of the present exploratory study was to examine whether congruence exists between the organisational culture perceived to be evident at Compass, South Africa and the strategic objectives of the company. Information from the administration of the Harrison and Stokes (1992) instrument to measure existing and preferred organisational culture orientations was obtained from a sample of 86 employees representing two employee groupings at the company. The findings indicate that a difference in perception of the existing culture is evident between the CEO and the two employee groups and that t

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Rana, Asif Mehmood, Muhammad Bilal, Muhammad Maroof Ajmal, Muhammad Asif Zaheer, and Muhammad Zia-ur-Rehman. "A design of turnover intention antecedents and their relation on work design for firms." Revista Amazonia Investiga 10, no. 37 (2021): 24–33. http://dx.doi.org/10.34069/ai/2021.37.01.2.

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Most of the time Employees turnover intentions has been examined with the level of Human Resource Practices (HRP) in previous studies. Present study added social and Job characteristic study of 214 employees and managers from a fast food – outlet of Pakistan retail food service. Employee’s turnover intention was significantly associated at firm level and individual level factors and demonstrates the upgrading of food quality and service in the chain. The regression analysis was used to measure the relationship and significance among the observed constructs using SPSS 26. Job characteristics ex

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Sinclair-Maragh, Gaunette, Noriel Jacobs-Gray, and Norene Brown-Roomes. "A case of talent management practices in motivating fast food service employees." Emerald Emerging Markets Case Studies 7, no. 3 (2017): 1–16. http://dx.doi.org/10.1108/eemcs-07-2016-0153.

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Subject area Food service management, human resource management, hospitality strategic management and, international business and management. Study level/applicability Graduate students. Case overview The purpose of this case study is to determine whether the practice of talent management serves to motivate fast food service employees. It aims to determine employees’ perceived level of awareness and importance of talent management practices; current practice of talent management within the fast food service sector; and to assess the level of motivation of employees from talent management pract

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McAdams, Bruce, Allison Deng, and Tanya MacLaurin. "Food allergy knowledge, attitudes, and resources of restaurant employees." British Food Journal 120, no. 11 (2018): 2681–94. http://dx.doi.org/10.1108/bfj-01-2018-0028.

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Purpose Restaurants are unique and challenging environments for accommodating food allergies. The purpose of this paper is to evaluate food allergy knowledge, attitudes and resources among restaurant employees, and identify differences based on restaurant mode of operation. Design/methodology/approach A total of 209 food-service workers were surveyed in full-service restaurants across Southern Ontario, Canada. A paper-based questionnaire was used to evaluate participants’ food allergy knowledge, attitudes toward handling food allergy requests and emergencies, and the availability of food aller

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JIANU, CĂLIN, and IONUŢ GOLEŢ. "Food Allergies: Knowledge and Practice among Food Service Workers Operating in Western Romania." Journal of Food Protection 82, no. 2 (2019): 207–16. http://dx.doi.org/10.4315/0362-028x.jfp-18-170.

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ABSTRACT The purpose of our study was to determine the knowledge and practices regarding food allergies among food service workers operating in western Romania (Timiş, Arad, and Caraş-Severin counties). A self-administered, multiple-choice questionnaire was completed by 121 Romanian food service workers from 23 food service units from July to September 2016. The food service workers interviewed had a moderate level of knowledge and practices regarding food allergies. The results highlight knowledge gaps in the areas of cross-contact and control of anaphylaxis emergencies, indicating the need

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Amrizal Akmul, Yudi Rafial Hadi, and Hasfikah Hasfikah. "Pengaruh Kompetensi Sumber Daya Manusia Terhadap Kualitas Pelayanan Pada Dinas Pertanian Dan Ketahanan Pangan Kabupaten Wajo." Jurnal Ilmu Administrasi Negara 20, no. 1 (2023): 20–35. http://dx.doi.org/10.59050/jian.v20i1.199.

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The background of this research is because the quality of services provided to the Agriculture and Food Security Service of Wajo Regency is not yet optimal, as there are still some employees who lack technical skills in carrying out their duties. The purpose of this study was to determine the effect of Human Resource Competence on Service Quality at the Agriculture and Food Security Office of Wajo Regency. The population in this study were the people who received services from the Wajo District Agriculture and Food Security Service for the last 2 months, totaling 28 people, all of whom w

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Batilmurik, Wisye Sarfi, and Nelson Mansoara. "The Study of the Role of Knowledge Management, Skills, and Attitudes on Employee Performance at the Department of Food Security, West Papua Province." Eduvest - Journal of Universal Studies 4, no. 3 (2024): 1332–44. http://dx.doi.org/10.59188/eduvest.v4i3.1095.

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This research aims to analyze the role and influence of Knowledge Management, Skill and Attitude simultaneously and partially on the performance of West Papua Province Food Security Service Employees. This research was conducted at the West Papua Province Food Security Service for one month, with a sample of 75 respondents. Data collection used a questionnaire and analysis used multiple linear regression. Based on the results of hypothesis testing, especially the F test, it was found that the research model consisting of knowledge management, skills and attitude has a positive and significant

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Chante’ Miller, Olivia Patrice, and Regina Banks-Hall. "Human Capital Strategies to Reduce Employee Turnover in the Food Service and Automotive Industries." International Journal of Business and Management Research 8, no. 3 (2020): 84–90. http://dx.doi.org/10.37391/ijbmr.080304.

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High voluntary employee turnover in service industries often exceeds 60%, negatively affecting profitability due to employee replacement costs. In studies conducted with multinational corporate leaders, they acknowledged a lack of business direction resulting in a 68% failure to implement organizational strategies. Through a multiple case study, we aimed to explore the human capital strategies utilized in the automotive and food service industries to reduce voluntary employee turnover. We analyzed the responses of twenty-four service leaders in the Eastern and Midwest regions of the United Sta

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Lavretsky, L. M. "Empowering a Pediatric Hospital's Food Service Employees through Nutrition Education." Journal of the Academy of Nutrition and Dietetics 115, no. 9 (2015): A54. http://dx.doi.org/10.1016/j.jand.2015.06.192.

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Huneke, Tabea, Sabine Benoit née Moeller, Poja Shams, and Anders Gustafsson. "Does Service Employees’ Appearance Affect the Healthiness of Food Choice?" Psychology & Marketing 32, no. 1 (2014): 94–106. http://dx.doi.org/10.1002/mar.20765.

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Puspitasari, Ni Made Ega, and Made Widya Paramitha. "Persepsi Karyawan Food and Beverage Service Terhadap Program Pelatihan di Hotel Fairmont Sanur Beach." Jurnal Ilmiah Pariwisata dan Bisnis 2, no. 6 (2023): 1458–70. http://dx.doi.org/10.22334/paris.v2i6.465.

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Dalam sebuah perusahaan SDM merupakan salah satu aset penting didalamnya. Pengembangan SDM melalui pelatihan sangat penting untuk menunjang keberlangsungan dari suatu perusahaan. Persepsi karyawan mengenai pelatihan juga tidak kalah penting, untuk mengetahui apa yang karyawan pikirkan tentang pelatihan tersebut dan apakah karyawan mendapatkan feedback dari perusahaan setelah mendapatkan pelatihan. Tujuan dari penelitian ini adalah untuk mengetahui persepsi karyawan food and beverage service terhadap program pelatihan yang diterapkan di hotel Fairmont Sanur Beach Bali. Penulis melakukan penelit

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Juddin, Muhammad Nasir Mi'raj. "THE JARGON USED BY EMPLOYEES OF FOOD AND BEVERAGE SERVICE (FBS DIVISION) AT HOTELS." LET: Linguistics, Literature and English Teaching Journal 7, no. 1 (2017): 93. http://dx.doi.org/10.18592/let.v7i1.1514.

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The purpose of this research was to find out the jargon used of phenomenon in the occupation. It focused in employees of Food and Beverage Service (FBS Division) at Hotels. The subjects are fourteen employees consisting of one Food and Beverage Manager, one Food and Beverage Head of Outlets, two Supervisors and ten Waiters/Waitresses at Aria Barito Hotel Banjarmasin. The object is the jargons used while the employees of Food and Beverage Service Division are on duty. The writer uses participant observation, recording or taking note the conversation and documentary techniques. After collected,

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Kim, Do Hoon, and Kyung Tae Kim. "The Influence of Ethical Leadership on Environmental Organizational Culture and Green Performance." Table and Food Coordinate Society of Korea 18, no. 1 (2023): 55–72. http://dx.doi.org/10.26433/tfck.2023.18.1.55.

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The study aims to suggest fundamental alternatives for future research on the eco-friendly performance of employees in food service companies by investigating the relationship between ethical leadership, environmental, organizational culture, and eco-friendly performance in food service companies. Ethical leadership in this study is operationalized as temperance, courage, fairness, and prudence, while environmental, organizational culture, and eco-friendly performance are conceptualized as single factors. The study was limited to employees of food service companies in the Seoul area, and a con

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Lee, Yee Ming, and Erol Sozen. "Who knows more about food allergies – restaurant managerial staff or employees?" British Food Journal 120, no. 4 (2018): 876–90. http://dx.doi.org/10.1108/bfj-07-2017-0387.

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Purpose The purpose of this paper is to compare restaurant managerial staff and employees’ attitudes toward food allergies, their food allergy knowledge and food allergy-related training. Design/methodology/approach An online questionnaire was administered through a market research company (Qualtrics® Inc.). A total of 110 managerial staff and 229 restaurant employees completed this questionnaire. Findings Most restaurants were willing to modify recipes for customers with food allergies. Respondents felt that the customers should be responsible for expressing their food allergy needs. Both gro

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Kim, Jung-A., and Yu-Kyeong Chong. "Position of F&B Service and Customers’ Perception of F&B Service Quality and Revisit Intention in Casino Operations." Tourism Sciences Society of Korea 42, no. 9 (2018): 11–31. http://dx.doi.org/10.17086/jts.2018.42.9.11.28.

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The purpose of this study was to examine the perception of F&B service quality at a foreigners-only casino, which is known as a high value-added industry, and to study how F&B service quality at the casino affects customer satisfaction and revisit intention. In the research results, casino F&B service was recognized as a very important component that was divided into a total of four factors: food service, customized service, service environment, and image of employees. The three factors affecting customer satisfaction were food service, service environment, and image of employees.

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Kolbe, Lloyd J., Gerald N. Tirozzi, Eva Marx, et al. "Health programmes for school employees: improving quality of life, health and productivity." Promotion & Education 12, no. 3-4 (2005): 157–61. http://dx.doi.org/10.1177/10253823050120030115.

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School health programmes in the 21 century could include eight components: 1) health services; 2) health education; 3) healthy physical and psychosocial environments; 4) psychological, counselling, and social services; 5) physical education and other physical activities; 6) healthy food services; and 7) integrated efforts of schools, families, and communities to improve the health of school students and employees. The eighth component of modern school health programmes, health programmes for school employees, is the focus of this article. Health programmes for school employees could be designe

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Yoo, Joanne Jung-Eun, Seo-Young Shin, and Il-Sun Yang. "Key attributes of internal service recovery strategies as perceived by frontline food service employees." International Journal of Hospitality Management 25, no. 3 (2006): 496–509. http://dx.doi.org/10.1016/j.ijhm.2005.01.002.

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Ham, Hyung Man. "A Study on Job Satisfactions and Measures to Improve the Working Conditions of School Food Service Employees : Focused on Gyunggi Province School Food Service Employees." International Journal of Tourism and Hospitality Research 30, no. 2 (2016): 167. http://dx.doi.org/10.21298/ijthr.2016.02.30.2.167.

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Foucar-Szockl, Reg. "A Model of Excellence for Training Managers And Non-Supervisory Employees In The Food Service Industry." Hospitality Education and Research Journal 12, no. 2 (1988): 319–35. http://dx.doi.org/10.1177/109634808801200232.

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The purpose of this study was to investigate the perceived effectiveness of instructional techniques used when training management and non-supervisory employees in the food service industry. Surveys were sent to 716 training directors of the largest food service organizations in the United States as listed by Dun and Bradstreet. A 72.5 percent response rate was achieved with the use of two follow-up mailings. The results of the factor analysis produced an eight factor structure of effective approaches for training employees in the food service industry.

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Seeholzer, Eileen L., Marielee Santiago, Charles Thomas, et al. "Prevalence of Social Determinants of Health Among Health System Employees." Journal of Primary Care & Community Health 13 (January 2022): 215013192211139. http://dx.doi.org/10.1177/21501319221113956.

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Introduction/Objectives: Many health systems screen patients for social determinants of health and refer patients with social needs to community service organizations for assistance. However, little is known about social determinants of health among health system employees. We sought to examine the prevalence of social determinants among employees of The MetroHealth System, a large safety-net health system in Cleveland, Ohio. Methods: We invited participants in an employee wellness program to answer the same screening questions that patients answer about 9 social determinants of health, includ

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Bidang, Iriany, Elly Noer, and Nurmala Pangaribuan. "Determinant Factors of the Quality of Work of Life of Employees at the Horticulture and Plantation Food Crops Service of Merauke Regency." Technium Business and Management 7 (February 19, 2024): 62–82. http://dx.doi.org/10.47577/business.v7i.10546.

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The performance assessment of the Merauke Regency Horticulture and Plantation Food Crops Service according to the government agency performance accountability system (SAKIP) in 2021 is still low, namely 69.87. Efforts need to be made to improve performance. This research highlights the quality of employees in dividing their time between work in the office and personal life. Improving the quality of employee work and life or Quality Work and Live (QWL) according to the initial survey is known to be possible by improving career development variables, work-life balance, employee attitudes, and co

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Hatuwe, Masna, and Muspiha Muspiha. "The Effect of Career Development, Performance of Buru Regency Food Security Service Government Employees." Sang Pencerah: Jurnal Ilmiah Universitas Muhammadiyah Buton 9, no. 1 (2023): 77–88. http://dx.doi.org/10.35326/pencerah.v9i1.3015.

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Career development can be realized if planned properly, there are opportunities for promotion, motivational support is carried out by the leadership, awards, opportunities for growth and promotion for an employee Career development has an influence relationship with Employee Performance Employee performance can be measured and realized in the target achieved maximally with the support of the ability to complete the work carefully and good cooperation is established in the supervision of the help each other in overcoming various problems and difficulties in an atmosphere family and the support

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Kunis, G. M. "Service sector: how to constantly improve the quality of service." Upravlenie kachestvom (Quality management), no. 2 (January 15, 2023): 20–23. http://dx.doi.org/10.33920/pro-01-2302-03.

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The company itself should be interested in the formation of a high-quality service first of all. A high level of service depends on many factors: the team, an established system of working with clients, the convenience of performing duties for employees. Grigory Kunis, the manager of the igoods food delivery service, shared his recommendations.

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Adriano, Lia Silveira, Brena Barreto Barbosa, Maran Atha Rebelo de Campos, Victoria Maria Ferreira Lima, and Eliane Mara Viana Henriques. "Factors Associated with Adherence to the Brazilian Food Guide in Food Service Workers." International Journal of Environmental Research and Public Health 20, no. 18 (2023): 6765. http://dx.doi.org/10.3390/ijerph20186765.

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The present study aimed to evaluate factors associated with adherence to the Food Guide for the Brazilian Population (GAPB) among food service workers. A cross-sectional study was conducted with 421 employees from 43 food service establishments located in a capital of Brazil. Health and lifestyle data were collected, including the continuous use of medication, smoking, physical activity, and alcohol consumption. An instrument based on the GAPB was utilized, covering the domains of planning, household organization, eating habits, and food choices, according to GAPB recommendations. The findings

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Wahyuni, A. A. Ayu Oka Mirah, Mahendra Adi Winatha, and Hilda Apriani. "ANALYSIS OF EMPLOYEE JOB SATISFACTION IN FOOD & BEVERAGE SERVICE AT INTERCONTINENTAL BALI RESORT." Barista : Jurnal Kajian Bahasa dan Pariwisata 7, no. 1 (2020): 1–11. http://dx.doi.org/10.34013/barista.v7i1.170.

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Many studies have demonstrated a large impact on the job satisfaction and the way it influences productivity of employee or staff performance in order to increase hotel performance. This research is focused on analyzing employee job satisfaction level at InterContinental Bali Resort using Gruneberg Job Satisfaction Model as main theory. The data on this study gathered by distributing questionnaires and conducting interviews. After that, the result of it will be analyzed in quantitative and qualitative methods. The result from the research is most employees in Food & Beverage Service at Int

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Sung, Yun-Ok. "The Effect of Employees' Social Regard on Service Loyalty: Comparative Approach of Beauty Services and Fast-food Services in Service Settings." Journal of the Korea Contents Association 14, no. 1 (2014): 409–22. http://dx.doi.org/10.5392/jkca.2014.14.01.409.

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Cheruon, Rebecca C., Joan W. Kiboi, Kelly L. Waweru, Prexides M. Mutua, and George K. Jnr Kimani. "Reward systems and employees’ performance in selected star-rated hotels in Nakuru City, Kenya." Journal of Business and Entrepreneurship (JBE) 2, no. 1 (2023): 47–52. http://dx.doi.org/10.51317/jbe.v2i1.455.

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The aim of this study was to evaluate the influence of reward systems on employee performance in the Hospitality Industry. An employee reward system is the structure an organisation puts in place to provide tangible forms of recognition to its employees. Employee performance is driven by reward systems, which provide a framework to inspire, recognise, and retain top talent across industries. Employees are the driving force of exceptional visitor experiences in the vibrant landscape of the hospitality industry. The study was done in star-rated hotels within Nakuru City. Star-rated hotels are an

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Rottie, Ronaldo F. I., Sukapto ., and Hariandja . "Peningkatan Kualitas Pelayanan Rumah Makan X Dengan Integrasi Metode DINESERV, ZOT, dan QFD." SAINTEK : Jurnal Ilmiah Sains dan Teknologi Industri 1, no. 1 (2021): 11–20. http://dx.doi.org/10.32524/saintek.v1i1.89.

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Restaurant X is in mall ambassador food district providing typical Manado food for customers. Complaints of customer cause discomfort and dissatisfaction, consequently, potential reduction in customer loyalty.To cope with customer dissatisfaction, the improvement of service quality is necessary. To improve service the DINESERV method was used serving in appraising customer satisfaction. Integration into Zone of Tolerance was made by choosing Restaurant X customer satisfaction standards to find out critical attributes which is not fulfilling customer satisfaction. The critical attributes was an

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Yu, Heyao, Jay Neal, Mary Dawson, and Juan M. Madera. "Implementation of Behavior-Based Training Can Improve Food Service Employees’ Handwashing Frequencies, Duration, and Effectiveness." Cornell Hospitality Quarterly 59, no. 1 (2017): 70–77. http://dx.doi.org/10.1177/1938965517704370.

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Personal hygiene is a significant risk factor that contributes to foodborne illness. Appropriate handwashing behaviors can significantly reduce this risk; however, knowledge-based training alone may be insufficient to prompt preventive food safety practices. An improved, more effective food safety training approach that can directly influence employees’ behavior is strongly recommended. The main objective of this study was to investigate the effectiveness of behavior-based food safety training on improving food handlers’ handwashing practices and frequency. Four of the nine critical behaviors

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Anaza, Nwamaka A., Edward L. Nowlin, and Gavin Jiayun Wu. "Staying engaged on the job." European Journal of Marketing 50, no. 7/8 (2016): 1470–92. http://dx.doi.org/10.1108/ejm-11-2014-0682.

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Purpose Frontline employees face constant emotional demands in the course of providing services to their customers, which can impact job engagement. This study aims to investigate the influence of emotional labor (surface and deep acting) and job resources (having a mentor and availability of expressive emotional network resources) on employees’ customer orientation and their relationship to three dimensions of job engagement: vigor, absorption and dedication. Design/methodology/approach Using data collected from food service providers, a conceptual model based on the job demands–resources the

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Mende, Martin, Maura L. Scott, Jenny van Doorn, Dhruv Grewal, and Ilana Shanks. "Service Robots Rising: How Humanoid Robots Influence Service Experiences and Elicit Compensatory Consumer Responses." Journal of Marketing Research 56, no. 4 (2019): 535–56. http://dx.doi.org/10.1177/0022243718822827.

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Interactions between consumers and humanoid service robots (HSRs; i.e., robots with a human-like morphology such as a face, arms, and legs) will soon be part of routine marketplace experiences. It is unclear, however, whether these humanoid robots (compared with human employees) will trigger positive or negative consequences for consumers and companies. Seven experimental studies reveal that consumers display compensatory responses when they interact with an HSR rather than a human employee (e.g., they favor purchasing status goods, seek social affiliation, and order and eat more food). The au

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Hubbard, Susan S., and Paulette M. Popovich. "A Model Quality Service Training Program for Recreational Food Service Employees in a University Setting." Journal of College & University Foodservice 3, no. 4 (1998): 39–45. http://dx.doi.org/10.1300/j278v03n04_05.

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Akkus, Gulsah, Aytug Arslan, Merve Iscen, and Burcu Isik. "A heuristic outlook on the occupational accidents of food & beverage staff in hotels." Journal of Global Business Insights 7, no. 2 (2022): 122–39. http://dx.doi.org/10.5038/2640-6489.7.2.1193.

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The labor-intensive structure, 24/7 service availability, diversity of departments including kitchens, housekeeping, and technical services, the high labor turnover ratios, along with the long working hours and shift systems inherent in accommodation establishments all play a role in the occurrence of occupational accidents (OA). Fundamental reasons underlying OA are unsafe behavior and unsafe working conditions. This study analyzes with a qualitative method the OA that occur in the food & beverage (F&B) service department of accommodation establishments from the viewpoint of employees

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RUGE, Paul Marian. "EMPLOYMENT IN ACCOMODATION AND FOOD SERVICE ACTIVITIES. COMPARISON BETWEEN ROMANIA, BULGARIA AND HUNGARY." Annals of the University of Oradea. Economic Sciences 31, no. 31(1) (2022): 112–19. http://dx.doi.org/10.47535/1991auoes31(1)011.

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The aim of this article is to analyze the evolution of some relevant indicators regarding the labor force over the past 10 years that correspond to the accommodation and food service sector. Also, to underpin the impact of the COVID-19 pandemic on the employment part of this area. It would be a comparative study of the countries mentioned that could shed some light on which countries managed to maintain better control regarding the pandemic impact in accommodation and food service activities. So, a first objective is to obtain a measurement of the impact of pandemic in this area in 2020. Some

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Lee, Woo-Jeong, Yoon-Seo Kim, and Hyoung-Chul Shin. "Effect of transformational leadership of food service company managers on job engagement and job performance." Table and Food Coordinate Society of Korea 18, no. 1 (2023): 41–54. http://dx.doi.org/10.26433/tfck.2023.18.1.41.

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This study aims to investigate the effect of transformational leadership by food service company managers on employee job engagement and performance. The study seeks to establish a theoretical foundation for transformational leadership in the restaurant industry, explore future-oriented ways for leaders to interact with organizational members, and enhance the efficiency of food service management. A Google online survey was conducted using a convenience sampling method on employees working at food service companies. The survey was distributed from November 26 to November 29, 2022, and 289 resp

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