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Journal articles on the topic 'Restaurant and Institutional Management'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Schmelzer, Claire D., Patricia S. Costello, S. Lynn Blalock, and Peggy S. Meszaros. "Baccalaureate Hotel, Restaurant, and Institutional Management Programs in Home Economics Units." Home Economics Research Journal 18, no. 1 (September 1989): 53–60. http://dx.doi.org/10.1177/1077727x8901800106.

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Park, Sungbeen, Sujin Song, and Seoki Lee. "The influence of CEOs’ equity-based compensation on restaurant firms’ CSR initiatives." International Journal of Contemporary Hospitality Management 31, no. 9 (September 9, 2019): 3664–82. http://dx.doi.org/10.1108/ijchm-03-2018-0221.

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Purpose Based on the agency theory and risk management perspective, this study aims to examine the relationship between CEOs’ pay schemes and corporate social responsibility (CSR) activities in the restaurant industry. Specifically, the authors propose that CEOs with a higher proportion of equity-based compensation (EBC), which induces a greater propensity for risk-taking, are prone to indulge less in CSR. In addition, the authors investigate how institutional ownership moderates the proposed main relationship. Design/methodology/approach This study performs two-way fixed-effects models and clustered standard errors to test the proposed hypotheses. Findings The results of the panel analysis show a significant negative effect of CEOs’ EBC on CSR. Also, the authors found a significant positive moderating effect of institutional ownership between CEOs’ EBC and CSR. Originality/value Given the lack of empirical studies that incorporate both agency theory and the risk management perspective, and given the importance of understanding the determinants of restaurant firms’ CSR activities, this study expands upon the existing literature by showing the relationship between CEOs’ compensation schemes and restaurant firms’ CSR activities.

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González-García, Sara, Rebeca González-García, Luz González Vázquez, Maria Teresa Moreira, and Rosaura Leis. "Tracking the environmental footprints of institutional restaurant service in nursery schools." Science of The Total Environment 728 (August 2020): 138939. http://dx.doi.org/10.1016/j.scitotenv.2020.138939.

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4

Maclaurin, Don. "2003 Annual International Council on Hotel, Restaurant and Institutional Education (CHRIE) Conference." Journal of Teaching in Travel & Tourism 4, no. 2 (October 25, 2004): 89–92. http://dx.doi.org/10.1300/j172v04n02_07.

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Gunning, Sarah K. "Fostering Inter-Departmental Institutional Memory in the Nonprofit Sector: Borrowing Microtransaction Knowledge Strategies from a Successful U.S. Restaurant Chain." Journal of Organizational Knowledge Communication 2, no. 1 (December 14, 2015): 41. http://dx.doi.org/10.7146/jookc.v2i1.20959.

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<p>The purpose of this paper is to describe practices used for knowledge storing, sharing, and gathering across a shift-based organization where narratives may not overlap among other employees. The paper uses a case study to identify nine best practices used in a successful, family-owned chain restaurant in the southern United States, and illustrate how those practices might be useful in a nonprofit organization. These practices include consistent training procedures, routine plans for mundane work, cross-cultural/departmental communication strategies, staggered cross-staff notifications, visual conveyance of information, shift reports, and weekly management meetings.</p><p>While the connection between a restaurant and a nonprofit organization may not seem readily apparent, a U.S. survey of fundraisers (n = 580) revealed the two industries have many traits in common. Both industries struggle with employee turnover, work with time-sensitive materials that require rapid turnaround, and act in highly competitive markets. I argue that the nonprofit sector may benefit from the procedures that this restaurant had in place to share the outcomes of their accomplishments and failures, and that a restaurant shift serves as a hyper-speed version of daily processes found in any organization, and that outcomes may be more readily observed due to the nature and number of events that occur between the business’s open and close. This paper aims to provide suggestion for issues of handling employee training amidst turnover, creating usable institutional memory, and building interpersonal trust among employees. </p>

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Hatjiathanassiadou, Maria, Sthephany Rayanne Gomes de Souza, Josimara Pereira Nogueira, Luciana de Medeiros Oliveira, Virgílio José Strasburg, Priscilla Moura Rolim, and Larissa Mont’Alverne Jucá Seabra. "Environmental Impacts of University Restaurant Menus: A Case Study in Brazil." Sustainability 11, no. 19 (September 20, 2019): 5157. http://dx.doi.org/10.3390/su11195157.

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The production of collective meals in institutional restaurants demands a great use of natural resources. The search for strategies to reduce negative environmental impacts in this sector is essential to offer meals that are not only healthy but also sustainable. In this study the evaluation of water footprint (WF) of menus offered in a public university restaurant located in the northeast of Brazil and the verification of the origin of foodstuff purchased to compose the menus in 2 months were carried out. The study is transversal, descriptive, and exploratory and the data were collected between March and April 2018. Water footprint of 112 traditional and vegetarian menus was calculated and the results showed that the WF of traditional menus was higher (p < 0.0001) than the vegetarian menus. Weekly average per capita of WF was 2752.0 L for traditional menus and 1113.9 L for the vegetarian option, with animal protein intake in the traditional version being the main factor for this difference. It was identified that 49.47% of the foods used in the studied period originated from the same state where the restaurant is located, with fresh vegetables being the food group with the highest contribution. Thus, we conclude that although the restaurant purchases local food products, the environmental impact of the choice of foods that is included in the menus must be taken into account. The utilization of local foodstuff and the decrease of animal protein in the menus can be a good strategy to encourage sustainable actions in food services meal production.

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Meyer, Robert. "The Hospitality Industry Entering The Life Care Market: Implications for Hotel Restaurant And Institutional Management Curricula." Hospitality Education and Research Journal 12, no. 2 (February 1988): 241–47. http://dx.doi.org/10.1177/109634808801200224.

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The hotel industry is entering the life care market. The basis for this decision is the expanding aging market in America. These new housing units are the result of earlier studies and models. The new breed of management needs education on the aging resident. There are clear implications for future curriculum offerings in the H.R.I program.

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Tsai, Henry, and Zheng Gu. "Institutional Ownership and Firm Performance: Empirical Evidence from U.S.-Based Publicly Traded Restaurant Firms." Journal of Hospitality & Tourism Research 31, no. 1 (February 2007): 19–38. http://dx.doi.org/10.1177/1096348006296056.

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9

Hendrawati, Erna. "PENGARUH CORPORATE GOVERNANCE TERHADAP MANAJEMEN PAJAK." Equilibrium: Jurnal Ekonomi-Manajemen-Akuntansi 14, no. 2 (October 31, 2018): 77. http://dx.doi.org/10.30742/equilibrium.v14i2.469.

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This research aims to explain about an influence of corporate governance to tax management. Tax management was measured by effective tax rate, whereas corporate governance was shown by variable, such as size of commissioner, percentage of independent commissioner, institutional ownership, managerial ownership, and audit committee. A sample of this study consists of companies which are listed in wholesale trade sector, retail trade sector, tourism, restaurant, and hotel sector during the year 2014 to 2016. Determination of the sample chosen from purposive sampling method and accomplished a sample of 33 companies based on certain criteria. The data are collected from Indonesia Stock Exchange and used Eviews 8 to analyse multiple regression. The result showed that size of commissioner, percentage of independent commissioner, managerial ownership has influence on tax management. Based on this research, institutional ownership and audit committee has no influence on tax management.Keywords: corporate governance, tax management, effective tax rate

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Adeola, Ogechi, and Kennedy Ezenwafor. "The hospitality business in Nigeria: issues, challenges and opportunities." Worldwide Hospitality and Tourism Themes 8, no. 2 (April 11, 2016): 182–94. http://dx.doi.org/10.1108/whatt-11-2015-0053.

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Purpose This paper aims to advance cooperation and collaboration as solutions to problems in the Nigerian hospitality industry. The issues and challenges plaguing the hospitality industry in Nigeria are discussed in the context of the case company, a small independent restaurant in Lagos. Design/methodology/approach Phenomenological research strategies guided the approach to this study. The authors identified a specific problem and gathered information, primarily through one-on-one interviews and a focus group, to learn how individuals within a defined industry experienced the ramifications of the phenomenon. Findings The operating environment of the hospitality sector in Nigeria has an effect on the supply of skills and the financial performance of the case restaurant and similar hospitality businesses. To improve overall performance of the industry, private-public partnerships between government agencies, hospitality colleges and hospitality businesses, strategic partnerships between expert hospitality institutions and business schools, cooperation among hospitality business owners and improvement in managerial practices could be strategic moves for an industry operating under heavy institutional hindrances peculiar to Nigeria. Research limitations/implications The authors analysed the environmental trickle-down effect that could impact the profits of the restaurant. Organisational qualities such as leadership styles, the psychology of employment and the operations or policies of the company are not viewed in this context. The issues of the restaurant and a few hospitality businesses in Lagos were flagged as a representation for the industry in Nigeria. Practical implications Predisposing factors contributing to the attributed negative trickle-down effect on the enabling business environment for the industry, strategic partnerships, attaining high standards for curriculum development at educational institutions and enhanced training, with the goal of assuring creditable skills within the hospitality industry. Originality/value This paper is among the first to examine the critical issues, challenges and opportunities facing the hospitality industry in Nigeria.

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Draper, Jason. "The International Council of Hotel, Restaurant, and Institutional Education (iCHRIE) New Orleans, Louisiana July 24–26, 2019." Journal of Convention & Event Tourism 20, no. 5 (August 13, 2019): 421–23. http://dx.doi.org/10.1080/15470148.2019.1652126.

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Chan, Mei Yuit, and Uma Chandra-Sagaran. "Scripted communication for service standardisation? What analysis of conversation can tell us about the fast-food service encounter." Discourse & Communication 13, no. 1 (October 3, 2018): 3–25. http://dx.doi.org/10.1177/1750481318801625.

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In highly routinised service encounter interactions, communication is often guided by service scripts that are the material embodiment of institutional expectations of how the service interaction is to be conducted. However, counter to common belief that scripted communication is well-controlled and homogeneous in its execution, observation of actual talk reveals interesting patterns and variations that reflect the ways in which participants make meaning of and perform their respective roles within the interaction towards achieving the overall goal of the service communication. Applying the analysis of speech functions and sequential order of talk in audio-recorded verbal exchanges between servers and customers at the service counter of a fast-food restaurant, acts in the fast-food service interaction are interpreted and explained in relation to management-prescribed service script, servers’ script-in-use and customers’ script within an institutional discourse framework. Findings from the study have important implications for service management and training as it addresses the tension between the practices on the ground and those sanctioned by the organisation.

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Cobanoglu, Cihan, Patrick J. Moreo, and Bill Warde. "A Comparison of Mail, Fax and Web-Based Survey Methods." International Journal of Market Research 43, no. 4 (July 2001): 1–15. http://dx.doi.org/10.1177/147078530104300401.

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This study compares mail, fax and web-based surveys in a university setting for response speed, response rate and costs. The survey was distributed to 300 hospitality professors randomly chosen from the Council on Hotel, Restaurant, and Institutional Education members listed in the organisation's online directory as of April 2000. It was found that the fastest method was fax, with an average of 4.0 days to respond, followed by web surveys with 5.97 days. The slowest method, as expected, was mail surveys, with 16.46 days to respond. On average, the response rate was 28.91%: 26.27% for mail, 17.0% for fax, and 44.21% for web surveys. An LSD-type z-test shows significant differences between mail and email/web and between fax and email/web, but no significant difference between mail and fax. In addition, data were analysed for data consistency and cost.

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Īriste, Sandra, and Irēna Katane. "Cooperation Principle as Competitiveness Promoter of Prospective Hospitality Business Managers." SOCIETY, INTEGRATION, EDUCATION. Proceedings of the International Scientific Conference 1 (July 24, 2015): 93. http://dx.doi.org/10.17770/sie2014vol1.767.

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<p><em>I</em>n the article the cooperation principle, highlited by authors as fundamental, has been justified. The aim of the research carried out was to analyze and evaluate different theorethical aspects of cooperation principle in promoting the competitiveness of the hospitality business managers in the environment of higher vocational education and professional activity. The cooperation must take place through a two levels dialogue: inter-institutional level and inter-personal level. Dyads interaction forms and/or stages reveal during students’ practices in 2<sup>nd</sup> study year in the Hotel Practice, in 3<sup>rd</sup> study year in the Restaurant Practice and in 4<sup>th</sup> study year in the Management Practice as different difficulty grades of professional activity and the level of responsibility.</p>

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Souza, Leticia de Oliveira Gago Ramos de, Douglas Vieira Barboza, Marcelo Jasmim Meiriño, and Fábio Aquino da Silva. "Sustainable management of food waste in federal universities: a documentary analysis of strategies in Brazilian Southeast." Research, Society and Development 9, no. 8 (July 5, 2020): e292985763. http://dx.doi.org/10.33448/rsd-v9i8.5763.

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Due to increased consumption and inadequate waste disposal, causing environmental damage for present and future generations, it is necessary to change from a linear economy to a circular economy, where what is “garbage” in a production process becomes matter press on the other. This article aims to identify strategies used for the management of food waste in university restaurants, in Brazilian public higher education institutions. A sample of 19 federal universities in southeastern Brazil was chosen. The data on the management of food waste residues from these institutions were collected in the Institutional Development Plans, Sustainable Logistics Plans and the Institutions website. The research showed that despite 73.68% of the sample talking about waste in their Institutional Development Plan and or Sustainable Logistics Plan, only three universities disclose on their websites information about treatments and / or research carried out by them in the scope of waste management food. The data indicate the need to weave institutional policies and strategies for the theme.

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Lee, Rennie. "Who does the dishes? Precarious employment and ethnic solidarity among restaurant workers in Los Angeles’ Chinese enclave." Ethnicities 19, no. 2 (July 26, 2018): 433–51. http://dx.doi.org/10.1177/1468796818789455.

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Large-scale immigration to the US from Asian and Latin American countries has garnered much scholarly attention on immigrants’ economic integration. To enhance their economic prospects, newly arrived immigrants with limited English skills who face discrimination may rely on other immigrants with shared national origins to form businesses and find jobs. Ethnic enclave economy model describes a mutually beneficial relationship between coethnic employers and employees that relies on shared ethnicity and ethnic solidarity. However, employers are increasingly hiring non-coethnics, indicating a change in the ethnic economy and questions the role of ethnic solidarity. This study examines the consequences of hiring non-coethnic labor by focusing on Chinese and Latino employees in Chinese-owned restaurants in Los Angeles. Drawing on interviews and ethnographic fieldwork, this study examines the reasons for hiring Latinos, the role of ethnic solidarity in job allocation and pay practices, and how Chinese employers manage the two groups of workers. In general, this study finds that despite sharing ethnic solidarity with employers, Chinese workers experience worse treatment than non-coethnics via complaint management, off-the-clock violations, and wage theft. In contrast, Latino workers do not share ethnic solidarity with their employers, but still receive more favorable treatment because Chinese employers are concerned that Latino workers will use institutional means to file formal complaints and report labor violations. This study’s findings contribute to a larger discussion about whether the obligations associated with ethnic solidarity outweigh the benefits and whether ethnic enclave employment provides pathways for upward mobility among coethnics.

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Ranjit, Amit Shankar, Ronish Shakya, Sushila Gwachha, Razim Ganesh, Meera Prajapati, Puna Bhaila, and Indu Duwal. "Assessment of Solid Waste Management in Bhaktapur Municipality." Journal of Science and Engineering 7 (December 20, 2019): 10–19. http://dx.doi.org/10.3126/jsce.v7i0.26781.

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Bhaktapur Municipality has been performing better to keep the city clean. However, scarcity of space for the land filling of the solid waste and proper segregation of waste at the source has been a hurdle for the Municipality. This paper aims to determine solid waste generation rate and to analyze overall situation of solid waste management of Bhaktapur Municipality. However, the data will not represent the seasonal and occasional variations. Additionally, waste from street-sweeping and large-scale institutional and commercial components of the Municipality has not been assessed. Arkin and Colton (1963) was referred for the sample size determination. Sample of 376 households were taken accordingly. Twenty representative samples each for commercial and institutional establishments were selected, and one each for special cases such as hospital, slaughter house and poultry has been assessed. Municipal household waste generation was found to be 0.093kg per capita per day which was chiefly composed of 77% organic, 18% plastic and 3% paper. Organic waste has been a major waste for institutions such as schools whereas at governmental and public offices, paper is the predominantly generated waste. Among commercial establishments, shops and restaurants mostly generate organic waste and that for departmental stores has been paper. Though collection system was found to be satisfactory, treatment and final disposal have been unsustainable. Available treatment facilities have been shut down whereas other infrastructural components have been lacking.

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Novita, Ita, and Nur Rochman. "SUPPLY CHAIN PARTNERSHIP INSTITUTIONAL ANALYSIS ON BROILER PRODUCTION." JURNAL PERTANIAN 10, no. 1 (June 12, 2019): 32. http://dx.doi.org/10.30997/jp.v10i1.1621.

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Livestock sub-sector is an important part of agricultural development which in addition aims to meet the needs of food and nutrition of the wider community in order to improve the quality of human resources, it must also be able to improve the welfare of farmers. In the livestock sub-sector, many partnership models have been developed including partnerships in broiler business. In order to improve the welfare of farmers, especially broiler breeders in Bogor regency, good structuring is needed in an effective and efficient supply chain partnership institution. Thus, it can increase farmers' income, and ensure the sustainability of people's livestock business, especially broiler business. This study aims to: 1) Identify institutional supply chain management of broiler businesses; 2) Analyze the performance of supply chain partnership institutional broiler businesses in Bogor regency, West Java province. Primary data is obtained through observation and in-depth interviews (in-depth interviews, while secondary data is obtained from related institutions and literature. Collected data is processed quantitatively and qualitatively descriptive. The results of the study conclude: (1) Broiler breeders, namely: Farmers Mandiri, and partnership breeders, which are divided into partnerships on the basis of verbal agreements and officially partnered farmers in partnership. Independent breeders are those who manage and finance all production input needs needed during the production process and are free to market their products. Partner farmers are farmers who have been bound by cooperation both verbally and in writing with companies supplying DOC, feed, vaccines and medicines, so that these farmers only prepare pens, labor and livestock equipment, because all the needs of DOC, feed and medicine and vaccines have been provided by companies that partner with a. (2) Forms of cooperation in marketing live chicken and meat, namely breeders selling live chickens to traders / brokers who then market to retailers in conventional markets. Marketing in the form of broiler is aimed at consumers (restaurants / restaurants. Independent farmers generally market products through traders), independent farmers are free to market to any collector, while farmers in partnership are obliged to market their products to the core. get higher profits compared to breeders partnering verbally and independently.

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Campos Soria, Juan Antonio, and Luis Robles Teigeiro. "The employment multiplier in the European hospitality industry: a gender approach." International Journal of Contemporary Hospitality Management 31, no. 1 (January 14, 2019): 105–22. http://dx.doi.org/10.1108/ijchm-10-2017-0675.

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Purpose The purpose of this study was to estimate the capacity of the predominant activity of the Hotel and Restaurant (H&R) sector to create female employment in European Union (EU) countries. Design/methodology/approach The methodology used was conducted in two stages. First, a branch employment multiplier was calculated using the Leontief input-output tables (IOTs), which show the direct and indirect capacity of the activity to generate female employment. Second, a regression model was estimated to explain the determinants of the female employment multiplier in the H&R sector. It should be noted that the reliability and simplicity of the proposed model allows countries without IOTs, but with gender-disaggregated labor statistics, to easily estimate their own female employment multiplier. Findings The results show that the job-creation capacity of the H&R sector significantly varies across the EU countries, especially in relation to the female employment multiplier. Although international differences in gender wage gaps help to explain such multipliers, institutional factors and feminization rate also play a key role. Research limitations/implications The results may contribute to improving the actions of member states to stimulate the sustainable development of the tourism sector. Originality/value Based on previous literature, the finding that higher tourism expenditure may result in increases in tourism employment gives rise to another set of interesting questions. The most fundamental of these may concern the nature of the economic underpinnings of the growth of female employment. This paper contributes to this issue by conducting a specific analysis across EU countries using a homogenous and comparable methodology.

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Lee, Chai Har, Nabsiah Abdul Wahid, and Yen Nee Goh. "Perceived Drivers Of Green Practices Adoption: A Conceptual Framework." Journal of Applied Business Research (JABR) 29, no. 2 (February 11, 2013): 351. http://dx.doi.org/10.19030/jabr.v29i2.7643.

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With respect to the rapidly increasing importance of environmental issues, there is a need for businesses from various industries, including the food service industry, to implement initiatives to go green. In Malaysia, green fast-food restaurants are a growing niche. Being green is a strategy to differentiate a business from other competitors in the industry. Being green also indicates a positive response to consumers demand for environmentally friendly organizations. The food service industry, however, appears to be less inclined to adopt green practices than other industries. Most of the literature on green practices investigates the subject matter from consumers perspective, rather than from organizations perspective. This paper provides a conceptual framework on the adoption of the drivers of green practices for fast-food restaurants, with institutional theory as its underlying base. In this paper, perceived internal (i.e., normative pressure) and external drivers (i.e., coercive pressure and mimetic pressure) are considered to be the drivers. Normative pressure is represented by pressure from employees and managers attributes; coercive pressure is represented by regulatory pressure and customer pressure; and mimetic pressure is pressure from competitors. The results of the findings are expected to indicate whether internal and external factors drive the adoption of green practices for fast-food restaurants in Malaysia.

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Ali, Muhammad, Sudharto P. Hadi, and Maman Soemantri. "Utilization of Information Technology for Non Domestic Waste Management in Semarang City." E3S Web of Conferences 31 (2018): 09014. http://dx.doi.org/10.1051/e3sconf/20183109014.

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Garbage problem is often very complex in urban areas. The handling pattern of collecting, transporting and disposing that has been applied up to this day has not yet produced an appropriate solution. This is evident from the data of statistic centre institution in 2015 that 76.31% of the existing waste in the community has not been sorted, while 10.28% sorted to be used and 13.41% sorted to be discarded, showing the community amount of unsorted garbage large enough to necessitate managerial efforts at the waste sources. In designing a systematic and structured waste management system, the generations, compositions, and characteristics of the waste are indispensable. Therefore, a research is conducted on these three dimensions to the non-domestic waste in Semarang City, which involves commercial waste (from the markets, restaurants, and hotels), institutional waste (from the offices and schools). From the research result the average of 0,24kgs/person/day in weight unit of the City’s non-domestical waste generation is derived. The waste composition is dominated by organic waste of around 61.95%, while the rest percentage is inorganic. The management policy is directed with the application of Management Information System model based on Information Technology because of the system’s abilities to effectuate the waste management.

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Superina, Mariella, Alexandra Cortés Duarte, and Fernando Trujillo. "Connecting research, management, education and policy for the conservation of armadillos in the Orinoco Llanos of Colombia." Oryx 53, no. 1 (November 12, 2018): 17–26. http://dx.doi.org/10.1017/s0030605318000790.

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AbstractSuccessful conservation actions require strategies that combine research, policy formulation and enforcement, practical interventions and education. Here we review the Armadillo Conservation Programme, which was initiated in 2012 as a pioneering multidisciplinary programme for the conservation and management of five armadillo species in the Orinoco Llanos of Colombia. It is led by a multi-institutional alliance that ensures active participation of stakeholders during all stages of the programme. Six main threats affecting armadillo populations in the Llanos were identified, and these were addressed in the first joint action plan of two Colombian environmental authorities. Scientific research facilitated an increase in the knowledge available about the armadillos of the Llanos, and the recategorization of the northern long-nosed armadilloDasypus sabanicolaon the IUCN Red List. Threat evaluation and mitigation included the assessment of illegal bushmeat trade and consumption in local restaurants and the establishment of a certification label for restaurants that do not sell wild meat. Multiple strategies were used to raise awareness about armadillos and position them as flagship species for the Llanos, including education programmes in schools, travelling exhibitions, talks at universities, and the publication of several books. The local communities were actively involved through a network of private reserves committed to the conservation of armadillos, in which armadillos are protected from poaching and monitored by farmers. Breeding and rehabilitation facilities were established that can host confiscated armadillos and raise awareness among the local communities. This case study shows that conservation programmes targeted at inconspicuous and poorly known species can be successful.

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Antonov, Oleksandr. "The organizational and economic mechanism of development of small enterprises of rural green tourism on the principles of competitiveness." University Economic Bulletin, no. 47 (December 17, 2020): 7–12. http://dx.doi.org/10.31470/2306-546x-2020-47-7-12.

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The subject of the research is the theoretical, methodological and practical aspects of the formation and use of the organizational and economic mechanism of the socio-economic development of small enterprises in rural green tourism based on competitiveness. The purpose of the work is to form the structure and components and use the organizational and economic mechanism for the development of rural green tourism enterprises, taking into account the factors of competitiveness, competitive advantages, competition. The methodological basis of the article is both general scientific and special methods of scientific knowledge. Methods were used: historical, dialectical, system-structural analysis and synthesis, statistical and economic, SWOT-analysis, groupings, problem-target approach. Results of work. The article defines the features of the formation of the structure and components of the organizational and economic mechanism of the functioning and development of rural green tourism enterprises, taking into account the requirements of the competitiveness of the factors of competitive advantages and competition in the market of tourist services. The field of application of results. The materials, results and conclusions of the article can be used in the activities of rural territorial communities, local authorities, enterprises and agro-estates, higher educational institutions of the corresponding specialization, faculties of economics and management, financial and humanitarian, tourism and hotel and restaurant industry. Conclusions. Taking into account that the organizational and economic mechanism of functioning of small enterprises of rural green tourism provides for their various types and forms of associations, in its formation it is advisable to take into account the requirements of competitiveness. Institutional and innovative investment support, tactical and strategic planning, marketing tools, integration associations, instruments of public-private partnership may be relevant among the components. Also progressive is the use of methods for creating rural green tourism clusters, alliances, associations, centers, ecovillages, cells, networks on the basis of cooperation and integration when using the common tourist and resource potential of the territories where business entities are located.

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Utama, I. Gusti Bagus Rai. "Integrasi Daya Tarik Wisata Kota Denpasar Bali." Jurnal Perkotaan 9, no. 1 (June 26, 2017): 48–66. http://dx.doi.org/10.25170/perkotaan.v9i1.285.

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The model of the development of an integrated city tourism urgently to be done for the short- term and long-term. Develop urban area is an attempt to increase revenue through taxes hotels, restaurants, and simultaneously increase the economic activity in urban areas. The good management of the city tourism will realize the satisfaction of all parties. Some of the cities in Indonesia deserves to be developed as a city tourism when viewed from multiple components as tourism attractions. These components are like: the town hall, roads that meaningful myth, historical monuments, culinary, college or university, shopping malls, traditional markets, squares, parks, museums, fairs, and other attractions. To be able to make it as a tourist product, the necessary integration related aspects comprising aspects of the attraction of the city, the transportation aspect, the aspect of main and supporting facilities, and institutional aspects such as the attributes of human resources, systems, and other related institutions. The city of Denpasar as as a business center of the activity in case the tourists both domestic and foreign tourists, require restructuring. Structuring urgent to do is structuring the local community business centers, the arrangement of lodges or hotels, and the area attractions management.

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Julian, Scott D., Joseph Ofori-Dankwa, and Agnieszka Shepard. "Cognitive Antecedents of Highlighting and Decoupling in Response to Social Pressure." Group & Organization Management 44, no. 3 (March 1, 2017): 652–84. http://dx.doi.org/10.1177/1059601117696679.

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Firms can engage social pressures in a variety of substantive and symbolic ways, such as highlighting (pursuing both substantive and symbolic activities) and decoupling (pursuing only symbolic appearance while avoiding substantive action). To better understand such responses to social pressures, we offer an integrative institutional-cognitive model suggesting that publicly traded status, certainty regarding the social pressure itself and perceived threats in the firm’s issue array predict firms’ highlighting and decoupling. We test these ideas using data on how restaurants responded to a major nutritional pressure campaign. Our findings suggest that when firms face social pressures, managers’ perception regarding issue certainty and perceived threats in the firm’s issue array positively affects a highlighting response. Furthermore, both the managerial accountability associated with publicly traded status and issue array threats negatively affects response decoupling. Taken together, these results suggest that cognitive elements are the more consistent drivers of response to social pressures, and we discuss these findings in light of their theoretical relevance and suggest future directions for research.

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Kimes, Sheryl E. "Restaurant Revenue Management." Cornell Hotel and Restaurant Administration Quarterly 45, no. 1 (February 2004): 52–67. http://dx.doi.org/10.1177/0010880403260107.

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Thompson, Gary M. "Restaurant Profitability Management." Cornell Hospitality Quarterly 51, no. 3 (May 11, 2010): 308–22. http://dx.doi.org/10.1177/1938965510368653.

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Bertsimas, Dimitris, and Romy Shioda. "Restaurant Revenue Management." Operations Research 51, no. 3 (June 2003): 472–86. http://dx.doi.org/10.1287/opre.51.3.472.14956.

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M., C. C. "Multiunit Restaurant Management." Cornell Hotel and Restaurant Administration Quarterly 35, no. 3 (June 1994): 22. http://dx.doi.org/10.1177/001088049403500310.

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M., C. C. "Multiunit Restaurant Management." Cornell Hotel and Restaurant Administration Quarterly 36, no. 3 (June 1995): 17. http://dx.doi.org/10.1177/001088049503600314.

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M., C. C. "Multiunit Restaurant Management." Cornell Hotel and Restaurant Administration Quarterly 38, no. 3 (June 1997): 35. http://dx.doi.org/10.1177/001088049703800314.

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C.C.M. "Multiunit Restaurant Management." Cornell Hotel and Restaurant Administration Quarterly 39, no. 3 (June 1998): 21. http://dx.doi.org/10.1177/001088049803900306.

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Kimes, Sheryl E., Richard B. Chase, Summee Choi, Philip Y. Lee, and Elizabeth N. Ngonzi. "Restaurant Revenue Management." Cornell Hotel and Restaurant Administration Quarterly 39, no. 3 (June 1998): 32–39. http://dx.doi.org/10.1177/001088049803900308.

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M., C. C. "Multiunit Restaurant Management." Cornell Hotel and Restaurant Administration Quarterly 40, no. 3 (June 1999): 15. http://dx.doi.org/10.1177/001088049904000314.

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Nogueira, Josimara Pereira, Maria Hatjiathanassiadou, Sthephany Rayanne Gomes de Souza, Virgílio José Strasburg, Priscilla Moura Rolim, and Larissa Mont’Alverne Jucá Seabra. "Sustainable Perspective in Public Educational Institutions Restaurants: From Foodstuffs Purchase to Meal Offer." Sustainability 12, no. 11 (May 26, 2020): 4340. http://dx.doi.org/10.3390/su12114340.

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This study aimed to evaluate aspects of sustainable nutrition in Public Educational Institutions Restaurants (PEIR) in a Brazilian state. Cross-sectional descriptive research was conducted in six PEIR. Purchased foodstuffs for a one-month period were investigated from the perspective of their origin (place of production), processing degree and nutritional profile. The presence of Genetically Modified Organisms (GMO) in packaged foodstuffs was also evaluated. Regarding served meals, a four-week period was evaluated in each PEIR considering the Water Footprint (WF) and the nutrient composition of the lunch meals. Results showed that 31.6% of foodstuffs purchased in the period evaluated were from national origin. Analysis of the processing degree of food purchased showed 64.8% unprocessed or minimally processed foods. However, 60.8% of the foodstuffs purchased in a one-month period presented sodium excess, 46.9% had an excess of saturated fat and 40.1% contained an excess of free sugar. The presence of GMO was observed in 9.2% of packed foods. The meals showed a per capita WF average of 2165.8 liters, an energy supply of 834.6 kcal and 1,289.6 mg of sodium per meal served. Foodstuff purchase and menu planning are essential steps towards achieving sustainable meal production and the results showed that foodstuffs purchased in institutional restaurants during the evaluated period was not in line with the precepts of a healthy and sustainable diet. Studies that assess the impact of meal production on the different dimensions of sustainable nutrition are essential to better understand this complex production process.

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McPhail, Ruth, Anoop Patiar, Carmel Herington, Peter Creed, and Michael Davidson. "Development and initial validation of a hospitality employees’ job satisfaction index." International Journal of Contemporary Hospitality Management 27, no. 8 (November 9, 2015): 1814–38. http://dx.doi.org/10.1108/ijchm-03-2014-0132.

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Purpose – The purpose of this study was to develop and validate a self-reporting tool: the hospitality employee’ satisfaction index. Design/methodology/approach – The 15-item instrument presented in this study was developed through an examination of the extant literature and seven focus groups representing the hospitality industry. The instrument was piloted online with 1,000 hospitality employees, refined and then distributed online to 9,000 hospitality employees. Findings – Factor analysis extracted three factors (career advancement, control and variety and relationships), and reliability analysis (Cronbach’s alpha) indicated high internal consistency. A stepwise multiple regression revealed that the control and variety factor related most strongly to overall job satisfaction, followed by relationships and career advancement factors, confirming that in the context of the hospitality industry, these factors were important in the measurement of job satisfaction. Control and variety was significantly related to the intention to stay in the job, and career advancement and control and variety were related to the intention to stay in the hospitality industry. Research limitations/implications – The data were gathered in Australia and were tested nationally to support the robustness of the instrument. Therefore, the hospitality industry can use this instrument as a generic index to evaluate the job satisfaction levels of employees. Originality/value – This specifically designed hospitality job satisfaction instrument can be used to evaluate the job satisfaction of employees at all levels and can be used in the development of a benchmark. This index is the first of its kind to be tested in the broader hospitality context, including accommodation, restaurants, coffee shops, fast food, clubs, hotels, convention, sporting venues, catering and institutional catering.

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Marshall, Laurel A. "Restaurant Management and Operations." Journal of Teaching in Travel & Tourism 1, no. 2-3 (August 17, 2001): 169–82. http://dx.doi.org/10.1300/j172v01n02_10.

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Kimes, Sheryl E. "Implementing Restaurant Revenue Management." Cornell Hotel and Restaurant Administration Quarterly 40, no. 3 (June 1999): 16–21. http://dx.doi.org/10.1177/001088049904000315.

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Gregorash, Bill J. "Restaurant revenue management: apply reservation management?" Information Technology & Tourism 16, no. 4 (September 23, 2016): 331–46. http://dx.doi.org/10.1007/s40558-016-0065-0.

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Jingga, Fredy, and Natalia Limantara. "Pembangunan Model Restaurant Management System." ComTech: Computer, Mathematics and Engineering Applications 5, no. 2 (December 1, 2014): 973. http://dx.doi.org/10.21512/comtech.v5i2.2348.

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Model design for Restaurant Management System aims to help in restaurant business process, where Restaurant Management System (RMS) help the waitress and chef could interact each other without paper limitation. This Restaurant Management System Model develop using Agile Methodology and developed based on PHP Programming Langguage. The database management system is using MySQL. This web-based application model will enable the waitress and the chef to interact in realtime, from the time they accept the customer order until the chef could know what to cook and checklist for the waitress wheter the order is fullfill or not, until the cahsier that will calculate the bill and the payment that they accep from the customer.

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Bryant, Ros. "Restaurant Management — A Working View." Facilities 11, no. 10 (October 1993): 16–19. http://dx.doi.org/10.1108/eum0000000002260.

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Moreo, Patrick J. "The Council on Hotel, Restaurant and Institutional Education: An Evolution from the Foundation to the Promise." Journal of Hospitality & Tourism Research, December 21, 2020, 109634802098081. http://dx.doi.org/10.1177/1096348020980817.

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"Lodging and Restaurant Index, 1990. Judith M. Nixon, ed. Restaurant, Hotel, and Institutional Management Institute, 101 Young Graduate House, Purdue University, West Lafayette, IN 47906-3572. 1989. 486p." Journal of Travel Research 31, no. 2 (October 1992): 62. http://dx.doi.org/10.1177/0047287592031002107.

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"Contemporary Problems in Hotel and Restaurant Law: Innkeepers Bailments. Louis M.Alberto. Hospitality Education and Research Journal, vol. 12, no. 3, 1988, pp. 43-52. Council on Hotel, Restaurant and Institutional Education, 1200 17th Street, N.W., 7th Floor, Washington, D.C. 20036-3097. $50 annual subscription." Journal of Travel Research 27, no. 3 (January 1989): 50. http://dx.doi.org/10.1177/004728758902700323.

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"Autonomous Hotel and Restaurant Schools: An Emerging Model. Patrick J. Moreo. Hospitality Education and Research Journal, vol. 12, no. 3, 1988, pp. 69-86. Council on Hotel, Restaurant and Institutional Education, 1200 17th Street, N.W. 7th Floor, Washington, D.C. 20036-3097. $50 annual subscription." Journal of Travel Research 27, no. 3 (January 1989): 50. http://dx.doi.org/10.1177/004728758902700325.

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"Analyzing Sales-Mix Profitability. William J. Quain. The Cornell Hotel and Restaurant Administration Quarterly, vol. 33, no. 2, April, pp. 56-62. Twenty Thomwood Drive, # 106, Ithaca, NY 14850. $95 annual institutional subscription." Journal of Travel Research 31, no. 2 (October 1992): 59. http://dx.doi.org/10.1177/004728759203100284.

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"An assessment of Computer-Based Education in Two and Four Year Hotel-Restaurant Management Programs in U.S.A. Michael R. Evans and John I. Matthews. Hospitality Education and Research Journal, vol. 9, no. 2, 1985, pp.28-45. Council on Hotel Restaurant and Institutional Education, 208 S. Henderson Bldg., University Park, PA 16802. $20 annual subscription." Journal of Travel Research 24, no. 2 (October 1985): 33. http://dx.doi.org/10.1177/004728758502400241.

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"Japan's Hotel Industry: An Overview. William H. Kaven. The Cornell Hotel and Restaurant Administration Quarterly, vol. 33, no. 2, April, pp. 26-32. Twenty Thomwood Drive, #106, Ithaca, NY 14850. $95 annual institutional subscription." Journal of Travel Research 31, no. 2 (October 1992): 59. http://dx.doi.org/10.1177/004728759203100283.

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"The 1992 Hotel Market: Modest Improvement. Sean F. Hennessey. The Cornell Hotel and Restaurant Administration Quarterly, vol. 33, no. 2, April, pp. 20-25. Twenty Thomwood Drive, #106, Ithaca, NY 14850. $95 annual institutional subscription." Journal of Travel Research 31, no. 2 (October 1992): 59. http://dx.doi.org/10.1177/004728759203100282.

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"Quality Mangement: A Ten-Point Model. Kenneth Heymann. The Cornell Hotel and Restaurant Administration Quarterly, vol. 33, no. 5, October 1992, pp. 50-60. 20 Thornwood Drive, Suite 106, Ithaca, NY 14850-9917. $95 institutional subscription rate." Journal of Travel Research 31, no. 4 (April 1993): 68. http://dx.doi.org/10.1177/004728759303100431.

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