Relevant bibliographies by topics / Restaurant management

Contents

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

Academic literature on the topic 'Restaurant management'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Restaurant management"

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Chen, Huiyu, and Huihui Wang. "Management of Dual-Channel Pricing Strategies for Restaurants Introducing Food Delivery Services." E3S Web of Conferences 565 (2024): 02007. http://dx.doi.org/10.1051/e3sconf/202456502007.

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In recent years, with the rapid development of mobile internet and the widespread application of online payment technologies, an increasing number of brick-and-mortar restaurants are willing to join food delivery platforms to provide consumers with new purchasing channels. However, for these restaurants, offering food delivery services represents both opportunities and challenges. On the one hand, introducing food delivery services can expand the market coverage of restaurants, providing consumers with more purchasing channels. However, due to the limited capacity of restaurant kitchens, an in
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Calinao, Ryan, and Lorenze Lasugo. "The mediating effect of resturant attributes on motivation and dinning experience in Japanese resturants in the Philippines." مجلة بيت المشورة, no. 5 (February 1, 2024): 53–81. http://dx.doi.org/10.33001/18355/imjct0512.

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This research is anticipated to contribute to the field of hotel and restaurant management, as well as Japanese restaurant operators, by providing them with information about this study on the impact of Japanese restaurants on customers’ dining experience. Filipinos select Japanese Restaurants based on ambiance, value, authenticity, quality, and menu variety. A descriptive research design indicates that as the level of push and pull increases, the level of DINESERV as a factor affecting the dining experience in the Japanese restaurant would also tend to increase, and vice versa. The result rev
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Kotliarov, Ivan. "Monetization Management in Restaurant Business." Food Processing: Techniques and Technology 51, no. 1 (2021): 146–58. http://dx.doi.org/10.21603/2074-9414-2021-1-146-158.

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Introduction. The traditional model of restaurant business demonstrates an asymmetry between the structure of the complex service provided by restaurants and the structure of the customer payments, as restaurants normally charge only the price of meals while providing customers with a place for eating and offering them waiter services. This asymmetry creates mutual misunderstanding between restaurants and customers and undermines the performance of restaurants. Therefore, it creates a demand for a new model of monetization of restaurant service that would take into account the complex nature o
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Chen, Beverly Shih-Yun. "What makes restaurants successful?" Hospitality Insights 2, no. 1 (2018): 10–12. http://dx.doi.org/10.24135/hi.v2i1.22.

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Independent restaurants face multiple challenges to their survival, including low entry barriers that create intense competition, industry norms of low pay, long working hours and a hard-working environment that can render it hard to recruit suitable employees, and a lack of support from the industry to the restaurateurs. Evidence shows that independent restaurants suffer from higher failure rates when compared to franchise restaurants [1, 2]. This has been attributed to a lack of resources, especially when compared to the chained or franchised restaurants that have financial, technical and ma
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Liu, Chih-Hsing, Sheng-Fang Chou, Bernard Gan, and Jin-Hua Tu. "How “quality” determines customer satisfaction." TQM Journal 27, no. 5 (2015): 576–90. http://dx.doi.org/10.1108/tqm-01-2013-0004.

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Purpose – The purpose of this paper is to develop a research framework to explain the relationship between overall restaurant quality and customer satisfaction. Design/methodology/approach – To test this model, the authors deploy 48 mystery shoppers to evaluate 496 Taiwanese restaurants. Further, the authors performed two different regression models and performing the Baron and Kenny (1986) procedure to test the hypotheses. Findings – This study investigates whether restaurants are susceptible to the quality and level of restaurant service, and the restaurant’s physical atmosphere. Further, th
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Chang, Ya-Yuan, and Ching-Chan Cheng. "New insights into the measurement model of a new scale for evaluating restaurant service quality during major infectious disease outbreaks." International Journal of Contemporary Hospitality Management 34, no. 5 (2022): 1629–48. http://dx.doi.org/10.1108/ijchm-06-2021-0772.

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Purpose Consumers prefer to choose restaurants that value hygiene and safety; therefore, appropriate epidemic prevention measures could restore 30% of lost customers and enhance a restaurant’s reputation during infectious disease outbreaks. Providing customers with safe epidemic prevention service quality is an important mission of the restaurant industry during an epidemic. This study aims to construct an epidemic prevention service quality scale for restaurants (REP-SERV scale). Design/methodology/approach The REP-SERV scale was constructed through internet big data analytics and qualitative
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Nathalia, Theodosia C., Vriandi Hapsara, and Rudy Pramono. "Food Waste Management on Restaurants in Jakarta." Revista de Gestão Social e Ambiental 18, no. 5 (2024): e05169. http://dx.doi.org/10.24857/rgsa.v18n5-049.

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Objective: The purposes of this study were to explain restaurant’s policy on its procedure of food waste, to identify whether restaurant has policy of donating leftover food, to explore how restaurant train and communicate to their employees about restaurant waste disposal standard, and to understand what chefs consider to be the toughest challenges in reducing food waste. Theoretical Framework: The theoretical framework used by the restaurant operational control cycle and Waste Reduction Method Method: In this research the approach used is a qualitative approach. Data collection in this study
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Stryzhak, Olena, and Nataliia Pohuda. "Restaurant brand management in wartime." Economics of Development 22, no. 3 (2023): 21–31. http://dx.doi.org/10.57111/econ/3.2023.21.

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Full-scale military operations taking place since 2022 in Ukraine have had a negative impact on all sectors of the economy, including the restaurant business. An important factor that helps Ukrainian restaurants to work and develop is the brand. Therefore, the issues of restaurant brand management taking into account wartime conditions are gaining relevance. The purpose of the research is to determine the characteristic features of branding of restaurant business entities in the context of military operations. The article used such scientific methods as: bibliographic analysis, analysis and sy
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Hoki, Leony, and Suriaty Suriaty. "Penerapan Metode Supply Chain Management Sistem Informasi Restoran." Jurnal Sistem Komputer dan Informatika (JSON) 3, no. 3 (2022): 260. http://dx.doi.org/10.30865/json.v3i3.3718.

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One of the trending business opportunities and much in demand by the public is in the culinary business. Many people are competing to open a restaurant because food is a basic need that must be met by humans, so opening a restaurant will certainly provide many benefits for restaurant owners. In a restaurant business process, of course, it involves many roles such as the role of a waiter, the role of a chef, the internal role of the raw material stock section, and so on are interrelated and must be synchronized. However, in practice, restaurants still use conventional methods that are inefficie
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Adisurya, Susy Irma, Elda Franzia Jasjfi, Resky Annisa Damayanti, and Mukamilatun Nisa. "RAGAM HIAS DAN WARNA TRADISI MINANGKABAU PADA DESAIN INTERIOR RESTORAN PADANG DI JAKARTA." Jurnal Dimensi Seni Rupa dan Desain 18, no. 2 (2022): 249–64. http://dx.doi.org/10.25105/dim.v18i2.12772.

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AbstractRestaurants with Indonesian cuisine commonly exist in Jakarta, one of them is Padang restaurant that comes from Minangkabau culture and tradition in West Sumatra. Padang restaurant visited by various consumers, including Jakarta residents, local and international travelers. To be recognized by consumers and prospective consumers, Padang restaurants have a unique characteristic in their design. This research focused on three restaurants as research objects which are Sederhana Padang Restaurant, Pagi Sore Restaurant, and Padang Merdeka Restaurant. The research was conducted to understand
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Dissertations / Theses on the topic "Restaurant management"

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Shioda, Romy 1977. "Restaurant revenue management." Thesis, Massachusetts Institute of Technology, 2002. http://hdl.handle.net/1721.1/28250.

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Thesis (S.M.)--Massachusetts Institute of Technology, Sloan School of Management, Operations Research Center, 2002.<br>Includes bibliographical references (p. 59-60).<br>We develop two classes of optimization models in order to maximize revenue in a restaurant, while controlling average waiting time as well as perceived fairness, that may violate the first-come-first-serve (FCFS) rule. In the first class of models, we use integer programming, stochastic programming and approximate dynamic programming methods to decide dynamically when, if at all, to seat an incoming party during the day of ope
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Nordström, Philip, and Karl Lundqvist. "Insikter om intäkter : En studie i Restaurant Revenue Management på restaurang." Thesis, Umeå universitet, Enheten för restauranghögskolan, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-121309.

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Hotellbranschen och flygbranschen har länge använt sig av Revenue Management för att kartlägga sin efterfrågan för att på så sätt öka sina intäkter samtidigt som de ökar värdet för sina kunder och gäster. Då restaurangbranschen på många sätt liknar dessa två branscher kan det anses förbryllande och problematiskt att strategin inte implementerats i lika stor omfattning på restaurang.   Denna studie undersöker ur ett Revenue Management-perspektiv hur en medelstor restaurang belägen centralt i en medelstor svensk stad skapar och styr intäkter för att undersöka och föreslå implementering av strate
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Hernandez, Nanishka. "Restaurant Revenue Management: Examining Reservation Policy Implications at Fine Dining Restaurants." ScholarWorks, 2015. https://scholarworks.waldenu.edu/dissertations/1283.

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In the restaurant industry, some patrons do not honor their reservations, especially on holidays. Grounded in postpositivism and system theories, the purpose of this comparative study was to examine the impact of implementing a credit card payment policy for fine dining restaurants reservations and no shows after implementation of a credit card guarantee policy at a high-end hotel located in the southeast United States. Data were collected from archival records provided by the hotel executives. According to the results of a Wilcoxon Signed Rank test, there was a statistically significant decre
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Huber, Marsha M. "Measurement of Restaurant Manager Perceptions of Restaurant Management Information Systems." The Ohio State University, 2003. http://rave.ohiolink.edu/etdc/view?acc_num=osu1046698635.

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Antonsson, Henrik, Lukas Engström, and Vytautas Verbus. "Innovation within Fast Food Restaurants : The role of the local restaurant management." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-15527.

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Background: Innovation is an important aspect of business today. It is important for companies to be innovative in order to stay competitive with their competitors. During the last couple of decades, technology has become more and more common both in our daily life, as well as in businesses. This has lead to an increase in technology implementation, especially within the service industry, where customers now can use self-service technologies in order to receive the service on their own. However, a lack of self-service technologies was discovered within the fast food industry. Since these types
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Ishak, Nor K. "An exploratory study of human resource management and business strategy in multiunit restaurant firms." Diss., This resource online, 1990. http://scholar.lib.vt.edu/theses/available/etd-08232007-112005/.

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Eleazar, Rosanne Nicollette M. "Restaurant families in Manila : lessons in restaurant longevity /." Title page, table of contents and abstract only, 2004. http://web4.library.adelaide.edu.au/theses/09ARM/09arme381.pdf.

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Pitisom, Yingluck. "Restaurant industry and marketing plan for Studio Thai restaurant." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2603.

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This project focused on restaurant industry analysis, start-up requirements, planning decisions, human resource management and restaurant marketing strategies. A marketing plan has been developed for the purposes of opening Studio Thai in the near future.
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Andersson, Karl, and Henrik Wittgren. "Restaurangbesökarens inställning till Restaurant Revenue Management." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-51732.

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Chen, Yaming. "Chinese Restaurant Online System." CSUSB ScholarWorks, 2005. https://scholarworks.lib.csusb.edu/etd-project/2833.

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Chinese Restaurant Online System was designed to allow customers to view information about the restaurant over the Web and order some dishes online. It allows employees to login to do their work, depending on their sponsored rights.
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Books on the topic "Restaurant management"

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Garvey, Michael. Running a restaurant for dummies. 2nd ed. John Wiley & Sons, 2011.

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H, Brezinski Mark, ed. The complete restaurant management guide. Sharpe Professional, 1999.

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Martin, William B. Quality service: The restaurant manager's bible. Cornell University, School of Hotel Administration, 1986.

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Lundberg, Donald E. The restaurant: From concept to operation. Wiley, 1985.

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Lundberg, Donald E. The restaurant: From concept to operation. 2nd ed. Wiley, 1993.

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K, Hayes David, and Ninemeier Jack D, eds. Restaurant financial management basics. John Wiley & Sons, 2002.

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Simon, Lee. The restaurant dream? Atlantic Pub. Group, 2006.

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Zimmerman, Steve. Restaurant dealmaker: An insider's trade secrets for buying a restaurant,bar or club. Steve Zimmerman, [Restaurant Realty Company], 2013.

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Malaga, Steve. How to open and operate a profitable restaurant: A complete guide to starting, managing and improving your profitable restaurant = Guía de negocios para restaurantes : como mantener un restaurante rentable. AuthorHouse, 2010.

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

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Book chapters on the topic "Restaurant management"

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Swart, William. "Restaurant Management." In Data Analytics. Auerbach Publications, 2019. http://dx.doi.org/10.1201/9781315267555-5.

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Vinay, Shivam Tyagi, Shivam Bhardwaj, et al. "Food restaurant management system." In Advances in AI for Biomedical Instrumentation, Electronics and Computing. CRC Press, 2024. http://dx.doi.org/10.1201/9781032644752-24.

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Pullman, Madeleine, and Zhaohui Wu. "Restaurant & Hospitality Industry." In Food Supply Chain Management, 2nd ed. Routledge, 2021. http://dx.doi.org/10.4324/9780429329883-7.

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Rohlfs, Kristin V. "Restaurant Revenue Management: Basic Concepts." In Hospitality Revenue Management. Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003019923-9.

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Solozhentsev, E. D. "Risks Management Technologies of Restaurant." In Risk Management Technologies. Springer Netherlands, 2012. http://dx.doi.org/10.1007/978-94-007-4288-8_19.

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Rohlfs, Kristin V. "Restaurant Revenue Management: Advanced Demand Management Concepts." In Hospitality Revenue Management. Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003019923-10.

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Rohlfs, Kristin V. "Restaurant Revenue Management: Advanced Supply Management Concepts." In Hospitality Revenue Management. Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003019923-11.

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Dahlan, Irvan, Mohd Suffian Yusoff, Christopher Oluwakunmi Akinbile, Lawrence K. Wang, and Mu-Hao Sung Wang. "Restaurant Waste Recycle and Disposal." In Solid Waste Engineering and Management. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-89336-1_7.

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Taricska, Jerry, Jaclyn Taricska, Yung Hung, and Lawrence Wang. "6 Restaurant Waste Treatment and Management." In Advances in Industrial and Hazardous Wastes Treatment. CRC Press, 2017. http://dx.doi.org/10.1201/9781315164199-7.

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Singh, Charanpreet, Yohjit Chopra, Ishaan Gupta, Harshdeep Singh, Amit Kumar, and Imali Dias. "IoT-Enabled Smart Restaurant Management System." In Lecture Notes in Networks and Systems. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-60935-0_36.

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Conference papers on the topic "Restaurant management"

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Sailasuta, Pakhawat, and Hatairat Viwatronakit. "Multifaceted Regression Analysis on the Impact of Restaurant Payment Methods." In 2024 8th International Conference on Business and Information Management (ICBIM). IEEE, 2024. https://doi.org/10.1109/icbim63313.2024.10823597.

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Lee, Carmen Kar Hang. "Uncovering Insights from Restaurant Health Inspection Records to Enhance Public Food Safety." In 2024 IEEE International Conference on Industrial Engineering and Engineering Management (IEEM). IEEE, 2024. https://doi.org/10.1109/ieem62345.2024.10856955.

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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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Carrasco, Paulo, and Sandra Dias. "Exploring Natural Language Processing and Sentence Embeddings for Sentiment Analysis of Online Restaurant Reviews." In 23ª Conferência da Associação Portuguesa de Sistemas de Informação. Associação Portuguesa de Sistemas de Informação, APSI, 2023. http://dx.doi.org/10.18803/capsi.v23.85-98.

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This paper explores the application of Natural Language Processing (NLP) methods in sentiment analysis of restaurant reviews available online, for a sample of restaurants in the Algarve region. The primary objective was to develop an automated method that could efficiently extract and categorize relevant sentiments relating to five key attributes of customer satisfaction, namely food quality, service, ambient, price and restaurant’s location. Using the F1 Score the proposed method was compared against human classification benchmarks. The results showed that Universal Sentence Encoding (USE) wa
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Marković, Suzana, Jelena Dorčić, Dora Rašan, Bruna Bucić, and Marko Blažić. "CONTENT ANALYSIS OF MICHELIN RESTAURANTS ONLINE REVIEWS IN CROATIA." In 5th International Scientific Conference – EMAN 2021 – Economics and Management: How to Cope With Disrupted Times. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2021. http://dx.doi.org/10.31410/eman.2021.381.

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The Michelin Guide is considered by many to be the hallmark of global fine dining and quality cuisine. For five years now, renowned and selected Croatian restaurants have been included in the worldwide Michelin Guide. In the latest edition of Michelin Guide, seventy Croatian restaurants were included. Nowadays, to find the ideal restaurant, diners are increasingly using TripAdvisor and reviews on social media. Online reviews are a great source for capturing unique customer experiences. The purpose of this study is to gain insight into the components of restaurant guest experiences. The most re
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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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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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Massoudi, Aram, and MOHAMED AHMED. "Evaluation of sustainable amenities management at restaurants sector in kurdistan region of iraq." In 3rd International Conference on Administrative & Financial Sciences. Cihan University - Erbil, 2021. http://dx.doi.org/10.24086/afs2020/paper.201.

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Purpose – The topic of sustainability is becoming an essential and concerning issue for organizations in today's business environment. Especially in the food and restaurant industry. Sustainability emphases on satisfying the needs of the current period without conceding the capability of future consumers to meet their desires. Yet, an inclusive adoption of Sustainability is lagging in the restaurant and eatery industry in emerging market such as Kurdistan Region, Iraq. Therefore, this research focuses on the current practices of sustainable amenities in restaurants and lodging businesses in Ku
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Marković, Suzana, Jelena Dorčić, Dora Rašan, Bruna Bucić, and Marko Blažić. "AESTHETIC GUEST EXPERIENCE IN RESTAURANT: A STATE-OF-THE-ART REVIEW." In 5th International Scientific Conference – EMAN 2021 – Economics and Management: How to Cope With Disrupted Times. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2021. http://dx.doi.org/10.31410/eman.s.p.2021.135.

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The concept of customer experience has received considerable attention in various disciplines, particularly in tourism and hospitality research. However, the aesthetic guest experience has hardly been investigated in previous studies. Aesthetics involves what makes an object beautiful and what people feel when they encounter a beautiful object. Dining experience encompasses almost all senses together, which makes it difficult to measure this concept properly. Considering the important role of aesthetics in the dining experience, this study provides a review and synthesis of the literature to e
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Oliveira, Leticia da Silva, Karen de Fátima Saraiva Guimarães Silva, Matheus Kayky Pereira de Souza, Rafael da Silva Chaves, Lais Pinon de Carvalho, and Xaene Maria Fernandes Duarte Mendonça. "PROCESS MANAGEMENT IN A UNIVERSITY RESTAURANT: CASE STUDY." In I Congresso Internacional Multidisciplinar (I CIM). New Science Publishers, 2024. http://dx.doi.org/10.56238/i-cim-023.

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University Restaurants (URs) are units that provide nutritionally balanced and low-cost meals to the university community, contributing to student retention. Managed by nutritionists, URs perform several activities, such as purchasing, storage, input control and hygienic-sanitary management. To ensure operational efficiency, it is essential to align, map and standardize processes. The objective of this study was to analyze the operations management of a University Restaurant in the city of Belém, in the state of Pará. This is a descriptive case study, which offers a detailed view of the practi
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Reports on the topic "Restaurant management"

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Dissanayake, Priyanka, and M. Tennakoon. Guide to on-site wastewater management for industrial and commercial establishments and other institutions: guide for hotel and restaurant owners and managers in Kurunegala, Sri Lanka. International Water Management Institute (IWMI), 2008. http://dx.doi.org/10.5337/2011.0017.

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Mahdavian, Farnaz. Germany Country Report. University of Stavanger, 2022. http://dx.doi.org/10.31265/usps.180.

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Germany is a parliamentary democracy (The Federal Government, 2021) with two politically independent levels of 1) Federal (Bund) and 2) State (Länder or Bundesländer), and has a highly differentiated decentralized system of Government and administration (Deutsche Gesellschaft für Internationale Zusammenarbeit, 2021). The 16 states in Germany have their own government and legislations which means the federal authority has the responsibility of formulating policy, and the states are responsible for implementation (Franzke, 2020). The Federal Government supports the states in dealing with extraor
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Financial Infrastructure Report 2022. Banco de la República, 2023. http://dx.doi.org/10.32468/rept-sist-pag.eng.2022.

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Banco de la República's monitoring of the local financial market infrastructure is an additional contribution to the country's financial stability. One of the products of that monitoring has been the Payment Systems Report, which is now known as the Financial Infrastructure Report. The change in name, as of this edition, is intended to reflect in a broader way the issues that are addressed in the report. The 2022 edition includes several changes that are the result of a comparative study of financial infrastructure reports prepared by other central banks. These changes seek to make the report
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