Relevant bibliographies by topics / Restaurant employees

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Restaurant employees'

Author: Grafiati
Published: 4 June 2021
Last updated: 26 July 2025

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Journal articles on the topic "Restaurant employees"

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HASSANIN, Mostafa A., Amany E. SALEM, Mohamed Y. HELAL, Nabila N. ELSHAWARBI, Insaf S. AHMED, and Neveen MANSOUR. "THE POWER OF INTEGRATION TOWARDS SUSTAINABLE PERFORMANCE: A MODEL TO MINIMIZE TECHNOSTRESS AMONG FRONTLINE RESTAURANT EMPLOYEES BY COMBINING JOB AND EMPLOYEE RESOURCES." GeoJournal of Tourism and Geosites 49, no. 3 (2023): 934–45. http://dx.doi.org/10.30892/gtg.49310-1094.

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To develop a model that integrates restaurant and employee resources to overcome technostress and achieve sustainable performance. This qualitative study is based on twenty-two semi-structured interviews with restaurant managers and frontline employees (FLEs) to comprehensively understand how restaurant resources and personnel can be employed to combat technostress and achieve sustainable performance. Restaurant FLEs experience technostress from multiple sources, including unclear work-life boundaries, complex new systems, job insecurity, and the frequent use of new technologies. In addition,
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Cahaya, Yohanes Ferry, Nadya Fitrimady, Ch Endah Winarti, and Annathasia Puji Erasashanti. "Factors Affecting the Performance of Sederhana Restaurant Employees in Bekasi." Enrichment : Journal of Management 12, no. 6 (2023): 5267–74. http://dx.doi.org/10.35335/enrichment.v12i6.1205.

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With this intense competition in the culinary industry which forces various culinary companies to continue to improve the performance of their employees, including PT. Sederhana Abadanmitra. This study has purpose to identify and investigate further towards the factors which affecting the performance of Sederhana Restaurant employees that located in Bekasi area. These research objects were 3 restaurants of Sederhana which located in Bekasi such as Sederhana restaurant at Bekasi town Square, Sederhana Restaurant at Harapan Indah and Sederhana Restaurant at Caman with total respondents of 96 peo
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Dharma, Ida Bagus Putra Satya, and I. Gusti Made Suwandana. "The Influence Of Transformational Leadership, Job Satisfaction, And Work Motivation On Organizational Commitment (Study On Bendega Restaurant Employees)." Edunity Kajian Ilmu Sosial dan Pendidikan 3, no. 8 (2024): 747–65. http://dx.doi.org/10.57096/edunity.v3i8.295.

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The culinary industry is currently growing rapidly in Indonesia, especially in restaurants that are easily found with a variety of dishes. One of them is Bendega Restaurant, which emerged along with the growth of the culinary business in the city of Denpasar. The existence of Bendega Restaurant stalls continues to survive amid the onslaught of the emergence of many restaurants. This study aims to determine whether work motivation can affect organizational commitment at Bendega Restaurant. The sample in this study was 54 respondents obtained based on the total employees of Bendega restaurant as
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ALFEHAID, Muhannad M., Thowayeb H. HASSAN, Ahmad A. ALFISAL, Mahmoud I. SALEH, Silviu Vasile BUMBAK, and Mohamed Y. HELAL. "POST-PANDEMIC DIGITAL TRANSFORMATION: MITIGATING TECHNOSTRESS AND INCREASING WELL-BEING IN THE HOSPITALITY INDUSTRY VIA THE PERSON-TECHNOLOGY FIT MODEL." GeoJournal of Tourism and Geosites 53, no. 2 (2024): 388–99. http://dx.doi.org/10.30892/gtg.53202-1214.

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Understanding how to reduce employee tech stress is crucial for improving workforce well-being and maximizing operational efficiency in the tourism and hospitality sectors due to the post-COVID-19 digital transformation. Therefore, this study aims to investigate the impact of enhancing restaurant employees' digital transformation readiness and technological device readiness on reducing employees' technostress. The study employed a qualitative methodology of semi-structured interviews, primarily addressing the paucity of scholarly investigations within this specific research area. The interview
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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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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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Cho, Meehee, and Joanne Jung-Eun Yoo. "Customer pressure and restaurant employee green creative behavior: serial mediation effects of restaurant ethical standards and employee green passion." International Journal of Contemporary Hospitality Management 33, no. 12 (2021): 4505–25. http://dx.doi.org/10.1108/ijchm-06-2021-0697.

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Purpose Today’s consumers are aware of restaurants’ effects on the environment and pressure them to implement green practices. As restaurant success largely depends on how employees meet customer expectations, employee green creative behavior (EGCB) is critical. Therefore, this study aims to investigate how to enhance EGCB by integrating a comprehensive set of three-dimensional components: external, organizational and individual factors. Design/methodology/approach Data analysis was conducted using responses from full-time employees in the US restaurant industry. The PROCESS macro was used to
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Baig, Benazir, Sohail Kamran, and Fozia Malik. "EFFECT OF UNETHICAL CUSTOMER BEHAVIOR ON RESTAURANT FRONTLINE EMPLOYEE’S PERCEIVED SERVICE QUALITY." Pakistan Journal of Social Research 04, no. 02 (2022): 234–50. http://dx.doi.org/10.52567/pjsr.v4i2.471.

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This paper investigates how unethical customer behavior affects restaurant service employee’s emotions and, in turn, how these emotions affect their desired service quality? The data from 247 restaurant frontline employees were collected through questionnaires to evaluate the effects of unethical customer behavior, emotional exhaustion and perceived service quality. Data were analyzed by using SPSS and mediation analysis was done to assess the overall relationship between unethical customer behavior, emotional exhaustion and perceived service quality dimensions. Five dimensional SERVQUAL model
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Herniwanti and Dwi Jayanti. "HYGIENE SANITATION AND FOOD SAFETY IN EMPLOYEE RESTAURANTS." Muhammadiyah International Public Health and Medicine Proceeding 2, no. 1 (2022): 130–39. http://dx.doi.org/10.61811/miphmp.v1i2.288.

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Restaurants is a food processing place that produces and sells various types of food and beverages for the wider community. With the development of restaurants, it is necessary to make food and beverage health efforts with the aim that people's ability to manage can be increased so that people avoid health problems or food poisoning. One of the efforts that can be done is to check the feasibility of the restaurant's hygiene and sanitation. The purpose of this study was for this examination to determine hygiene and sanitation in employee restaurants from 4 factors, employee, equipment, food, an
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Ding, Li. "Employees’ challenge-hindrance appraisals toward STARA awareness and competitive productivity: a micro-level case." International Journal of Contemporary Hospitality Management 33, no. 9 (2021): 2950–69. http://dx.doi.org/10.1108/ijchm-09-2020-1038.

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Purpose This study aims to examine the effect of restaurant employees’ challenge-hindrance appraisals toward smart technology, artificial intelligence, robotics and algorithms (STARA) awareness on individual competitive productivity (ICP) and explore the mediating roles of employees’ work engagement and organizational commitment on the relationship between challenge-hindrance appraisals and ICP. Design/methodology/approach Data were collected through an online survey. One hundred and ninety employees who worked at full-time and non-management positions in the USA quick-service restaurants part
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Dissertations / Theses on the topic "Restaurant employees"

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Johnson, Catherine. "EMPLOYEE MOTIVATION: A COMPARISON OF TIPPED AND NON-TIPPED HOURLY RESTAURANT EMPLOYEES." Master's thesis, University of Central Florida, 2005. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/2981.

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Employee motivation shall be defined by Robbins (as cited in Ramlall, 2004) as: "the willingness to exert high levels of effort toward organizational goals, conditioned by the effort's ability to satisfy some individual need." To engage in the practice of motivating employees, employers must understand the unsatisfied needs of each of the employee groups. This study desires to provide practitioners in the restaurant industry the ability to recognize motivators for these different employment groups and their relationship to organizational commitment. The restaurant industry consists of two type
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Padron, Thomas C. "Retention of employees in the Wisconsin restaurant industry." Menomonie, WI : University of Wisconsin--Stout, 2004. http://www.uwstout.edu/lib/thesis/2004/2004padront.pdf.

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Green, Deirdre Renee. "Occupational noise exposures of college town restaurant employees." Thesis, University of Iowa, 2014. https://ir.uiowa.edu/etd/1330.

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Previous research evaluating restaurant worker exposure used environmental sound levels, but this does not take into account the temporal variability of restaurant worker exposure. To determine the actual personal exposure of restaurant workers, Quest Noise-Pro or Quest Edge dosimeters were placed on restaurant workers at six downtown Iowa City restaurants. At each participating locally-owned restaurant, workers classified as cooks, counter attendants, bartenders, and waiters participated. A time-weighted average (TWA) exposure per participant per shift was computed using both OSHA and NIOSH c
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Hirsch, Gregory S. (Gregory Seymour). "The Motivational Impact of Incentive Programs on Young Adult Employees in Corporate Casual Restaurants." Thesis, University of North Texas, 1996. https://digital.library.unt.edu/ark:/67531/metadc278724/.

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This study was conducted to determine which incentive programs best influence young workers in corporate casual restaurants. The server and bar staff of the Chili's division of Brinker International, Inc. were surveyed in 18 stores in the Dallas area. From the sample. 356 usable surveys were received. The study was designed to obtain feedback about existing and future incentive programs that will enhance development of a positive working environment, along with higher productivity and a lower turnover rate.
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Carter, Danon R. "The influence of servant leadership on employee engagement| A qualitative phenomenological study of restaurant employees." Thesis, University of Phoenix, 2013. http://pqdtopen.proquest.com/#viewpdf?dispub=3570203.

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<p> Servant leadership is one leadership philosophy, which addresses the concerns of ethics, customer experience, and employee engagement while creating a unique organizational culture where both leaders and followers unite to reach organizational goals without positional or authoritative power. With employees viewed as one of the greatest assets for organizations, maintaining loyal, productive employees while balancing profits becomes a challenge for leaders, and drives the need to understand employee engagement drivers. The experiences of 11 employees and two managers from Celebration Restau
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Vlisides, C. E. (Constantine Eleas). "Personal Values Systems of Senior Corporate and Partnership Restaurant Managers and Higher Education Programs Implications." Thesis, University of North Texas, 1993. https://digital.library.unt.edu/ark:/67531/metadc278837/.

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The purpose of this study is to determine the personal values systems of senior restaurant managers and what differences there are among the following values; gender, marital status, level of education, country awarding the highest degree, major field of study, income and size of organization.
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Olds, F. Ray. "Intellectual Ability, Personality, and Vocational Interest as Predictors of Successful Job Performance in Restaurant Managers." Thesis, University of North Texas, 1993. https://digital.library.unt.edu/ark:/67531/metadc500960/.

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The history and use of tests of intellectual ability, personality, and vocational interest is briefly discussed as background for an exploratory study in the use of these instruments in predicting successful restaurant manager performance. Most previous research regarding managerial potential has focused on perceptions of managerial ability rather than on performance issues. Sixty-eight restaurant managers were tested in order to assess general intellectual ability, personality traits, and vocational interests as predictors of performance criteria. Based on previous research, it was hypothesiz
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Fauvelle, Céline. "Perceived servant leadership and job satisfaction among culturally diverse restaurant employees." Thesis, Stockholms universitet, Företagsekonomiska institutionen, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-191176.

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High employee turnover is a costly problem for the restaurant industry. Previous research has shown that job satisfaction is one factor that is negatively associated with employee turnover in different fields and that the leadership style servant leadership is positively related to job satisfaction. Servant leadership is a management style where the leader shares power, puts the needs of others first and helps employees develop and perform as highly as possible. The relationship between job satisfaction and servant leadership had not previously been examined among culturally diverse restaurant
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Hancer, Murat. "An analysis of psychological empowerment and job satisfaction for restaurant employees." The Ohio State University, 2001. http://rave.ohiolink.edu/etdc/view?acc_num=osu1231520235.

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Piazza-Waggoner, Carrie. "Burn prevention knowledge an assessment of restaurant servers /." Morgantown, W. Va. : [West Virginia University Libraries], 2001. http://etd.wvu.edu/templates/showETD.cfm?recnum=2128.

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Thesis (M.A.)--West Virginia University, 2001.<br>Title from document title page. Document formatted into pages; contains v, 42 p. Vita. Includes abstract. Includes bibliographical references (p. 25-26).
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Books on the topic "Restaurant employees"

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Litrides, Carol A. Restaurant service: Beyond the basics. Wiley, 1994.

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Edwards-Jones, Imogen. Restaurant Babylon. Clipper Large Print, 2014.

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Mill, Robert Christie. Restaurant management: Customers, operations, and employees. Prentice Hall, 1998.

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Drummond, Karen Eich. The restaurant training program. J. Wiley, 1992.

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S, Jones Barbara. Helping employees grow: A guide for restaurant managers. Chain Store Pub., 1987.

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), National Restaurant Association (U S. Model position descriptions for the restaurant industry. National Restaurant Association, 2000.

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Dept, National Restaurant Association (U S. ). Research. Business culture's impact on restaurant performance. The Association, 1995.

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Sasaki, Noriko. Heaven?: Hebun : gokuraku resutoran. Shōgakkan, 2003.

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Sasaki, Noriko. Tian guo can guan: You xiao you lei de can ting wu yu. Dong li chu ban she you xian gong si, 2001.

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Sasaki, Noriko. Tian guo can guan: You xiao you lei de can ting wu yu. Dong li chu ban she you xian gong si, 2002.

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Book chapters on the topic "Restaurant employees"

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Tuomi, Aarni, Brana Jianu, Maartje Roelofsen, and Mário Passos Ascenção. "Riding Against the Algorithm: Algorithmic Management in On-Demand Food Delivery." In Information and Communication Technologies in Tourism 2023. Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-25752-0_3.

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AbstractIn many countries, on-demand food delivery platforms (e.g. Deliveroo, Wolt, Uber Eats) have become an inseparable part of the hospitality and tourism ecosystem. A key area of interest in technology research has been how platforms algorithmically manage the interaction between task requesters (e.g. customers, tourists) and task fulfillers (e.g. restaurants and delivery couriers). However, there is a lack of research on how such algorithmic management practices impact workers and what strategies workers adopt to counteract the algorithm. To that end, this qualitative study explores forms
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Sato, Koya, Mizuki Oka, and Kazuhiko Kato. "Early Turnover Prediction of New Restaurant Employees from Their Attendance Records and Attributes." In Lecture Notes in Computer Science. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27615-7_21.

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Masa’deh, Ra’ed, and Omar Jawabreh. "Organizational Citizenship Behavior and Employee Performance: A Moderating Effect of Work Status in Restaurant Employees in Aqaba Special Economic Zone Authority (ASEZA)." In Studies in Big Data. Springer Nature Switzerland, 2024. https://doi.org/10.1007/978-3-031-73632-2_63.

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Margulis, Alexander R. "Entertaining Employees, Equals, Prominent Guests Either at Home, in the Office or Institution, or in a Restaurant." In How to Rise to the Top...and Stay There! Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-7503-4_46.

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Westerlaken, Rodney, and Lily Rodriguez Solorzano. "Employer engagement with human trafficking." In Conflict and Hostility in Hotels, Restaurants, and Bars. Routledge, 2024. http://dx.doi.org/10.4324/9781003364030-8.

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Ding, Li, Angel F. González, and Muhammet Kesgin. "The effect of employer branding on job-seeking intention." In Conflict and Hostility in Hotels, Restaurants, and Bars. Routledge, 2024. http://dx.doi.org/10.4324/9781003364030-9.

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Giovanni, Giovanni, Nadia Beatrice Thamrin, Tifanny Ting, Dendy Rosman, and Tri Wiyana. "The Impact of Employee Satisfaction on Loyalty, Employee Retention, and Customer Satisfaction in Restaurant Industry." In Studies in Systems, Decision and Control. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-65203-5_71.

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Nonaka, Tomomi, Toshiya Kaihara, Nobutada Fujii, et al. "Employee Satisfaction Analysis in Food Service Industry – Resultant of Questionnaire to the Restaurant Staff." In Serviceology for Designing the Future. Springer Japan, 2016. http://dx.doi.org/10.1007/978-4-431-55861-3_2.

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Marco-Lajara, Bartolomé, Javier Martínez-Falcó, Eduardo Sánchez-García, and Luis A. Millán-Tudela. "Wine Tourism, Circular Economy Practices and Hospitality in the Spanish Wine Industry: The Case of Bodegas Casa Sicilia Wine Restaurant." In SpringerBriefs in Business. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-49689-9_6.

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AbstractThe objective of this research is to analyze the link between wine tourism, winery restaurant activity, circular economy practices, and sustainable performance in the Spanish wine context. In order to contrast the propositions put forward in the study, the single case method is employed. The results of the research show that wine tourism has a positive influence on the sustainable performance of the winery examined, with circular economy practices and hospitality activities moderating and mediating this link, respectively. The research may be useful, therefore, both for wine profession
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Shimmura, Takeshi, Toshihumi Takahashi, Syuichi Oura, et al. "Enhancing Kitchen Layout and Training to Improve Management and Employee Satisfaction at a Multiproduct Japanese Cuisine Restaurant." In Serviceology for Smart Service System. Springer Japan, 2017. http://dx.doi.org/10.1007/978-4-431-56074-6_16.

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Conference papers on the topic "Restaurant employees"

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Willim, Sherryna Prildesia, Paula Febiriyani, and Dendy Rosman. "The Artificial Intelligence, Robots and Employee Well-Being: An In-Depth Analysis of Job Stress and Job Satisfaction in the Restaurant Industry." In 2024 9th International Conference on Business and Industrial Research (ICBIR). IEEE, 2024. https://doi.org/10.1109/icbir61386.2024.10875980.

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Hock, V. F., H. Cardenas, E. Sear, and R. Knoll. "Experimental Heat Transfer Model for Optimizing Heat Exchanger Tubing." In CORROSION 1993. NACE International, 1993. https://doi.org/10.5006/c1993-93515.

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ABSTRACT Shell-and-tube heat exchangers are frequently employed to supply domestic hot water for large buildings such as hospitals, restaurants, schools, and office complexes. An optimal heat exchanger transfers heat from the source to the target material with minimal losses to the surrounding environment. The actual amount of heat transferred varies with the heat exchanger design, the specific applications desired, the physical limits as directed by thermal efficiency, and finally, with fouling (corrosion bi-product and/or scaling). In order to combat the problems of corrosion and scale build
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Liu, Fenghao, Jiatong Liu, and Soroush Mirzaee. "Enhancing Restaurant Management: A User-Friendly App for Improved Scheduling, Communication, and Operational Efficiency." In 12th International Conference on Computational Science and Engineering. Academy & Industry Research Collaboration Center, 2024. http://dx.doi.org/10.5121/csit.2024.141609.

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Overall, this app was created to solve the challenges of restaurant management [1]. We designed it to be simple and user-friendly for both managers and employees. Key features include secure authentication using Firebase, a weekly scheduling tool for managers, and an emergency contact feature to quickly find available employees [2]. Employees can manage their availability with a week-view calendar. The app's functionalities support check in check out updates for attendance and shift management, improving overall communication and coordination within the restaurant. To test its effectiveness, w
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W Ab Rahman, N. Alia Fahada, Monizaihasra Mohamed, and Farizah Sulong. "SERVICE ROBOT ADOPTION AMONG EMPLOYEES: A CULTURAL PERSPECTIVE." In GLOBAL TOURISM CONFERENCE 2021. PENERBIT UMT, 2021. http://dx.doi.org/10.46754/gtc.2021.11.006.

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This study examines the adoption of service robots by fast-food restaurant employees. Adopting the Unified Theory of Acceptance and Use of Technology (UTAUT), this study proposes four determinants of intention to use: performance expectancy (PE), effort expectancy (EE), social influence (SI) and facilitating conditions (FC). The role of culture was also considered to examine its role in moderating the influencing factors. The data was collected from Malaysian fast-food restaurant employees and analysed using the Statistical Package for Social Sciences (SPSS) and the Smart-PLS software. The fin
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Morokhovych, Vasyl, Ihor Liakh, Vasyl KutKut, Vitalii Petrus, and Bohdan Morokhovych. "Project of an information system for restaurant business management." In IT Project Management 2024. CEUR Workshop Proceedings, 2024. https://doi.org/10.23939/iw_itpm2024.042.

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Information technologies provide automated systems for enterprises that can help companies track customer interactions and allow employees to quickly process customer data. This concept is known as Customer Relationship Management (CRM), and when properly implemented, it enhances companies’ ability to achieve the ultimate goal of customer retention, thereby achieving strategic improvement in comparison to competitors. The article discusses the main trends in the development of CRM systems for the restaurant business. Implementing specialized software can address the following tasks for restaur
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Bernardo Ferreira, Ian, Marcos Pinheiro Pessanha, Romeu e Silva Neto, and Henrique Rego Monteiro da Hora. "Implementation of Lean methodology in a restaurant in the interior of the state of Rio de Janeiro." In 7th International Congress on Scientific Knowledge. Exatas & Engenharias, 2021. http://dx.doi.org/10.25242/885x331120212434.

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A high level of competitiveness of the market has forced corporations to reinvent themselves in order to survive. From this perspective, the food industry is extremely competitive and requires continuous improvement processes to meet the standards of their consumers. Objectives: This article aims to identify failures in the production line and propose improvements in its process, using the Lean methodology in a restaurant located in the interior of the state of Rio de Janeiro. Through observations of the production process, meetings with managers and interviews with the employees, two Lean too
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Zuraida, R., and H. Iridiastadi. "Evaluation of subjective fatigue tool - a study addressing restaurant employees in Indonesia." In 2015 IEEE International Conference on Industrial Engineering and Engineering Management (IEEM). IEEE, 2015. http://dx.doi.org/10.1109/ieem.2015.7385815.

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M, Rizvana, Yogesh D, Roshan krishvi T, and Santhosh M. "Hotel Management Up-Gradation System." In International Conference on Recent Trends in Computing & Communication Technologies (ICRCCT’2K24). International Journal of Advanced Trends in Engineering and Management, 2024. http://dx.doi.org/10.59544/fkfc1517/icrcct24p144.

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In every aspect of human existence, automation has grown in significance. However, there are also a lot of places where more conventional approaches are being applied. One example of this is the ordering mechanism used in restaurants. Modern technology is developing and expanding at a breakneck pace .Innovation is another name for the technologies we are bringing. Our website is as easy to use as possible, and we are extracting the text from the uploaded image. The website will extract the text, search for the text on Google, and produce two columns for the image and the text name. This is the
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Hidalgo, Alberto, Massimo Riccaboni, and Francisco J. Velázquez. "The effect of peer-to-peer (P2P) accommodations on the local economy: evidence from Madrid." In IX Jornadas Castellano-Leonesas de Ciencia Regional. Universidad de León, 2021. http://dx.doi.org/10.18002/jclcreg/v0i9.

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This paper investigates the effect of P2P accommodations on the local economy of the city of Madrid. We find that the arrival of Airbnb has fostered food and beverage services. We exploit the exogenous variation created by the timing and the unequal distribution of Airbnb listings across the urban geography to identify its effects on the number and employment of food and beverage services. Using an instrumental variable strategy, we find positive effects on both the number of restaurants and their employees: an increase in ten Airbnb rooms in a given census tract translates to one more restaur
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Jurgena, Inara, Aina Muska, and Elina Jurjane. "Reduction of non-value added activities in restaurant services: the case of BBS-Dizain Ltd." In 21st International Scientific Conference "Economic Science for Rural Development 2020". Latvia University of Life Sciences and Technologies. Faculty of Economics and Social Development, 2020. http://dx.doi.org/10.22616/esrd.2020.53.021.

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In order to ensure the development and competitiveness of an organization, it is essential to continuously enhance processes, particularly those that generate revenue, i.e. business processes, as well as to introduce innovations. One of the business processes at BBS-Dizain Ltd that needs to be enhanced is the catering service. The aim of the research is to examine possibilities for shortening order processing times at BBS-Dizain Ltd. The research concluded that the average rating of order processing time at the restaurant given by the employees of BBS-Dizain Ltd (internal customers) was higher
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