Relevant bibliographies by topics / Restaurant management education

Contents

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

Academic literature on the topic 'Restaurant management education'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Restaurant management education"

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Kiger, Jack E., and Anna M. Rose. "Internal Control Evaluation of a Restaurant: A Teaching Case." Issues in Accounting Education 19, no. 2 (May 1, 2004): 229–37. http://dx.doi.org/10.2308/iace.2004.19.2.229.

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This case provides you with an opportunity to gain an understanding of internal control in a practical setting—a restaurant. The case requires you to (1) obtain a restaurant as a client, (2) develop an understanding of the restaurant's processes for recording sales, (3) identify internal control strengths and weaknesses, and (4) explain the importance of each weakness and state how it may be eliminated. In addition, Version A of the case requires you to prepare a flowchart and write an internal control narrative, while Version B requires you to identify tests of controls. Restaurants must follow procedures to ensure that sales are recorded for all food served; otherwise, the food may be given away. Students must arrange to meet with a manager to inquire about the restaurant's internal control procedures in much the same way an auditor must meet with the management of a client.
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Yildirim, Kemal, Nazlı Nazende Yildirim Kaya, and Ferdi Olmus. "The effects of indoor plants on customers' shopping decisions in a restaurant environment." International Journal of Retail & Distribution Management 48, no. 12 (July 14, 2020): 1301–14. http://dx.doi.org/10.1108/ijrdm-02-2020-0053.

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PurposeThe purpose of this paper is to focus on the effects of indoor plants on customers' shopping decisions in the restaurant environment.Design/methodology/approachThe assumption of the research is that there is a relationship between restaurants where indoor plants are used and the customers' shopping decisions (restaurant entry and purchase). A hypothetical study was performed to test this assumption that was based on the digital images of two different restaurants (restaurant with and restaurant without indoor plants) modelled in a virtual environment. The Likert scale questionnaire used in this study was completed by 335 participants.FindingsResults indicated that restaurants designed with indoor plants had a more positive effect on the shopping decisions of participants than restaurants designed without indoor plants. The statistically significant results between evaluations of customers and their demographic backgrounds were determined. The male participants with a 26–35 age range showed more positive opinions about the plant designed restaurants than female participants with a 36–55 age range. Also, higher education graduate participants showed more positive opinions about the plant designed restaurant than secondary education graduate participants.Originality/valueThis paper reveals a significant relationship between restaurant design and shopping decisions. Results of the study suggest that retailers and designers may be able to make easily stores more appealing for customers by designing them with indoor plants.
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Namkung, Young, and Soocheong (Shawn) Jang. "Are Consumers Willing to Pay more for Green Practices at Restaurants?" Journal of Hospitality & Tourism Research 41, no. 3 (July 27, 2016): 329–56. http://dx.doi.org/10.1177/1096348014525632.

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This study examines customers’ willingness to pay more for green practices in restaurants using hypothetical scenarios. The objective of this study is to investigate the characteristics of consumers with a higher willingness to pay more and examine the relationship between consumers’ perceptions of green brand image and their willingness to pay more for a restaurant’s green practices. A total of 334 responses showed that more than two-thirds of restaurant customers would be willing to pay extra money for green restaurant practices. Age, previous experience, involvement, and self-perception were found to be significant in accessing consumers’ willingness to pay more for green practices in restaurants. In addition, the results showed that customers with a strong likelihood to pay more for green practices had higher perceptions of green brand image than those who were less likely to pay extra.
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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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Assaf, A. George, Margaret Deery, and Leo Jago. "Evaluating the Performance and Scale Characteristics of the Australian Restaurant Industry." Journal of Hospitality & Tourism Research 35, no. 4 (October 20, 2010): 419–36. http://dx.doi.org/10.1177/1096348010380598.

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This article adopts a data envelopment analysis (DEA) bootstrap approach to measure the technical efficiency and scale properties of Australian restaurant operations. Four inputs and two outputs are used in the analysis, covering 105 restaurants. The results show that Australian restaurants incorporated in this study are operating at a low level of efficiency, with an average of around 46.17%. Inferences from the returns to scale are also in line with the efficiency results and indicate that most restaurants need to expand their production outputs in order to reach an optimum level of production. The article highlights and tests the important impact of factors such as restaurant size and management experience on the efficiency results. Other potential factors related to the external environment, as well as policy implications of the study, are also discussed.
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Dennington, Lloyd J., Linsley T. DeVeau, and Robert H. Wilson. "Financial Management Education Taught in Hotel and Restaurant Management Schools." Journal of Hospitality Financial Management 1, no. 1 (September 1991): 25–30. http://dx.doi.org/10.1080/10913211.1991.10653613.

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Dennington, Lloyd J., Linsley T. DeVeau, and Robert H. Wilson. "Financial Management Education Taught in Hotel and Restaurant Management Schools." Journal of Hospitality Financial Management 1, no. 1 (September 1991): 87. http://dx.doi.org/10.1080/10913211.1991.10653627.

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Lu, Lu, Laurie Wu, and Zeya He. "Is Your Restaurant Worth the Risk? A Motivational Perspective on Reviews’ Rating Distribution and Volume." Journal of Hospitality & Tourism Research 44, no. 8 (July 24, 2020): 1291–317. http://dx.doi.org/10.1177/1096348020944537.

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This research aims to understand diners’ risk-taking tendencies when referring to online reviews to make restaurant decisions as a function of dining motivations (i.e., intrinsic vs. extrinsic motivations). Two experiments jointly reveal that given a positive valence, restaurants with a centralized rating distribution are preferred over those with a polarized rating distribution, and such a preference is accounted for by perceived risk. The preference for restaurants with a centralized (vs. polarized) rating distribution is more pronounced among customers exhibiting extrinsic motivation compared with those exhibiting intrinsic motivation. In addition, a high rating volume can temper the negative effects of polarized reviews on dining decisions among intrinsically motivated consumers but not extrinsically motivated consumers. Consistent with our theorization, the dining motivation– and rating volume–conditioned effects of rating distribution on restaurant visit intention are also mediated by perceived risk. These findings provide important insights for academic researchers and managerial practitioners.
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Susskind, Alex M., K. Michele Kacmar, and Carl P. Borchgrevink. "Guest–Server Exchange Model and Performance: The Connection Between Service Climate and Unit-Level Sales in Multiunit Restaurants." Journal of Hospitality & Tourism Research 42, no. 1 (December 20, 2016): 122–41. http://dx.doi.org/10.1177/1096348016683512.

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Using a sample of 51 full-service restaurants from three competing full-service restaurant companies, we extended the research on service process management by connecting the reactions of service-based employees to guests’ satisfaction with their service experience and firm-level performance. We replicated and confirmed previous tests of the existing guest–server exchange model connecting frontline-level employees’ attitudes toward their work as service providers to guests’ satisfaction in the restaurants. Most notably, we extended the guest–server exchange model by including the relationship between guests’ reports of satisfaction with service and firm performance, bringing together three unique sources of data. The findings from the test of our structural equation model revealed that 26% of the variance in firm performance was accounted for by guest satisfaction, showing that organizational policies and support for employees, are connected to a positive service climate, guest satisfaction, and firm performance, measured as sales per available seat in each restaurant.
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Kukanja, Marko, and Tanja Planinc. "Efficiency Analysis of Restaurants in a Small Economy after the Implementation of Fiscal Cash Registers: The Case of Slovenia." Organizacija 51, no. 4 (December 1, 2018): 239–53. http://dx.doi.org/10.2478/orga-2018-0022.

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AbstractBackground and purpose: The aim is to analyse the efficiency of small and medium-sized (SMEs) restaurant enterprises in Slovenia after the government’s implementation of fiscal cash registers in January 2016. Strict financial supervision and the introduction of fiscal cash registers resulted in increased officially registered sales revenues, higher taxes, and more available and reliable financial data. No previous study has analysed restaurants’ efficiency in the country, as, due to fiscal malpractice, accounting data have not provided a reliable source for accurate efficiency evaluation.Design/Methodology/Approach: Efficiency was assessed using Data Envelopment Analysis (DEA), based on secondary-financial data provided by the national tax authorities. Data were gathered from 142 independently run restaurant SMEs in 2017.Results: The average efficiency score of Slovene restaurant SMEs is 85%, which indicates that, on average, restaurants have to increase their efficiency level by 15% in order to improve their efficiency according to the most efficient (best-performing) units under comparison. Our research results indicate a relatively successful and comparable level of efficiency performance in comparison to those found in previous international studies. The results also reveal that the patterns of conducting business operations in terms of efficient management are relatively similar across the restaurant sector. Surprisingly, in terms of determining the influence of different groups of operational variables on restaurants’ efficiency performance, the research results indicate that only operational financial variables (costs of goods sold, labour costs, and depreciation) influence efficiency performance, while managers’ demographic characteristics (gender, age, education, years of experience) and restaurants’ physical characteristics (size, number of competitors, location) have no statistically significant influence on restaurants’ efficiency in achieving net sales revenues.Conclusion: Secondary-financial data represent a valuable source of information for restaurant companies’ efficiency analysis. The use of selected variables enables an internationally comparable benchmarking process and facilitates the improvement of restaurants’ efficiency performance. It is suggested that future research include longitudinal data and focus on the systematic analysis of other variables (e.g., managers’ psychographic characteristics) that might influence restaurants’ efficiency performance.
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Dissertations / Theses on the topic "Restaurant management education"

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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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Soumphonphakdy, Vongphet. "The potential use and value of distance education by Wisconsin restauranteur(s)." Online version, 1999. http://www.uwstout.edu/lib/thesis/1999/1999soumphonphakdyv.pdf.

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Lonam, Matthew W. "Hospitality education 2010 : a delphi study /." free to MU campus, to others for purchase, 1999. http://wwwlib.umi.com/cr/mo/fullcit?p9953878.

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Vega, Daniel. "Present and future restaurant management competencies: an industry perspective." Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/34508.

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Master of Science
Department of Hospitality Management
Kevin Roberts
Restaurant managers are responsible for the daily operation, coordination of staff, and profitability in the one million plus restaurants in the United States. However, the restaurant industry has a high management turnover rate and the identification of any process that may help restaurant owners identify, hire, and retain qualified managers is vital to the success of any operation, and the industry as a whole. Clearly identifying competencies that are needed for a manager to be successful might help in lowering the turnover rate and ensure that operations are successful. Not only will the identification of competencies benefit operators, it will also provide information for faculty in hospitality programs to build and adapt curriculum to meet the demands of industry. Few studies have focused on restaurant manager competencies and most are over 20 years old, and no studies have explored future competencies. Thus, the purpose of this study is to determine present and future restaurant management competencies. Specific questions include: 1. Which competencies are necessary for entry-level restaurant managers? 2. How will entry-level management competencies change in the next 10 years? 3. What is the magnitude of change between current and future restaurant manager competencies? The sample for this study included 123 restaurant managers in the United States, and yielded a 21.9% response rate. Most of the highest ranked competencies are soft skills. Managers ranked leadership skills as the most important competency, while education was ranked lowest. Interestingly, when exploring individual competencies, results of present compared to future competencies showed a slight decrease in mean score. Paired Samples T-tests were used to explore differences between present and future competencies and between the different domains. Few significant differences were found, though education was the only competency with a significantly higher future mean. Managerial implications, limitations, and directions for future studies are discussed.
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Calcador, Dr Carlos Juan. "Restaurant Management Strategies to Comply With Food Safety Regulations." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4129.

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The recent economic crisis in Puerto Rico has created decreased health department fiscal capabilities, adding more responsibilities to health department officials in charge of restaurant inspections without adding more operational funds, which in turn led to less regulatory capacity. This situation instigated increased food safety regulation violations, and food safety legislation changes, imposing more economic pressure to restaurant owners, which leads to a lack of restaurant sustainability. The purpose of this case study was to explore strategies six business visionaries, smart entrepreneurs, who have positioned themselves as successful restaurateurs, in the restaurant industry in Puerto Rico. They were key factors in the understanding of the business strategies applied to comply with food safety regulations for the sustainability of their business. The study was grounded in the socio-economic theory of compliance. Semistructured interviews and company documents provided the data for the study. Through thematic analysis, 4 themes emerged, legislative impact and food safety regulations, reducing economic stress and cost controls, customer conduct, and employee knowledge transfer. Although, the fiscal crisis has severely affected the entire restaurant industry and the economy in general, also undoubtedly holds great opportunities for developing new strategies appropriate to the fiscal situation. One recommendation is to build cooperative relations with government agencies such as the CDC, or the state health department, use of mystery shopper programs, and embrace social impact strategies to improve food service practices that may optimize healthier food consumption for restaurant patrons and increase profitability.
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Dahl, Joanne L. "Hospitality Education Programs in Senior Colleges and Universities in the United States." Thesis, University of North Texas, 1992. https://digital.library.unt.edu/ark:/67531/metadc332618/.

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The purpose of this study was to describe senior-level hospitality programs and assess hospitality administrators' opinions concerning specialized accreditation during the 1990-91 academic year. Overall, administrators characterized the typical full-time faculty member as: being in a small program (1-3 members); being a non-ethnic minority; having a minimum four years industry work experience; having attained a doctoral degree; and holding the rank of associate professor. Part-time faculty members were described as: being in a small program (1-3 members); being a non-ethnic minority; having at leas one to three years industry work experience; having attained a master's degree; and holding the rank of instructor. Administrators characterized their programs as: located at public institutions; beginning after 1970; requiring graduates to acquire work experience; expecting increased enrollments; having placement services available; and not offering continuing education courses. Administrators indicated they were seeking accreditation or were accredited currently. They agreed slightly that accreditation would improve program image, help them meet their programs' missions and objectives, and provide assistance in planning.
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Kirby, Allison D. (Allison Dawn). "Characteristics of Four-Year Baccalaureate Hotel, Restaurant and Institutional Management Programs." Thesis, University of North Texas, 1996. https://digital.library.unt.edu/ark:/67531/metadc277939/.

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The research questions of this study were to determine the specific hotel, restaurant and institutional management courses offered as required and elective courses, to determine which hospitality management courses were taught by faculty members in the hospitality management program versus being taught by faculty in other programs, to determine the teaching methods used to present hospitality curriculum, and to determine the distance learning methods currently used.
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Gehrels, Sjoerd A. "The contextual characteristics of successful small upper segment culinary restaurant owners and their potential influence on hospitality management education." Thesis, University of Stirling, 2012. http://hdl.handle.net/1893/11011.

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The aim of this research is to explore the contextual characteristics of a particular group of Dutch restaurant owner’s (SSUSCROs) and practitioners, to examine how these contextual characteristics might be used in a professional hospitality education programme. This very small segment of the Dutch restaurant business (0,2-0,5% of the total restaurants) is known for its strong commitment to competitiveness, in delivering quality service and products. No previous research in The Netherlands had embarked on a search for connecting this specific category of practitioners to education. As owners of their restaurants, the SSUSCROs were aware of the potential contribution that participating in this research would make. The research was designed from a constructionist epistemological point of view. This means that the data supplied by the respondents, and the background and vision of the researcher provided an interplay. By using grounded theory methodology, theory is constructed from the empirical data. The main instrument for the primary research was in-depth, interviewing. Six retired and four practising restaurant owners, and a connoisseur of the business were interviewed in one to three hour depth interviews that were digitally recorded. The transcripts of the recorded interviews were analysed, applying the specific constructivist version of grounded theory methodology as described by Charmaz’s (2006). The research generated a grounded theory in the form of a narrative about the SSUSCRO social construct and its central theme ‘Living the business’. The narrative informs future practitioners i.e. students, about how they can prepare for possible future business ventures in the culinary restaurant business. Furthermore, it confronts future practitioners with the notion of particular contextual characteristics and value systems that need to be incorporated in order to successfully engage in and sustain a career in the culinary restaurant sector. Elements of the narrative, connected to Covey’s 7-Habits of Highly Effective People framework for personal leadership. The findings from this research confirmed the importance of providing students in hospitality management education with a approach towards professional development that is grounded in the social construct of a remarkable group of entrepreneurs such as the SSUSCROs. The conclusions suggested that faculty and academic management of hospitality management programmes need to become more knowledgeable about the particular nature of the discipline, and the specific category of practitioners researched here.
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Feerasta, Jamal. "Critical Personal Attributes for Successful Employment Outcome of Individuals with Intellectual Disabilities Working in the Restaurant Business: A Qualitative Case Study." University of Akron / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=akron1415636242.

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Wen, Han. "Risk communication when serving customers with food allergies in restaurants in the United States." Diss., Kansas State University, 2015. http://hdl.handle.net/2097/20109.

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Doctor of Philosophy
Hospitality Management and Dietetics
Junehee Kwon
Food allergies affect nearly 15 million Americans, and accommodating customers with food allergies has become a challenge for the restaurant industry. One third of the fatal food allergy reactions occurred in restaurants, and it is important for the restaurant industry to properly communicate and manage the food allergy risks. This study explored perceived risks and risk communication related behaviors of restaurant staff when serving customers with food allergies by using both qualitative (interviews) and quantitative (online survey) approaches. Telephone interviews with 16 restaurant managers were audio-recorded, transcribed verbatim, and organized to identify themes. Most participants were aware of the severity of food allergy reactions but perceived that it was the customers’ responsibilities communicating their food allergies with restaurant staff before placing their orders. Training for service staff on food allergies and risk communication topics were limited, and some managers perceived such training unnecessary for restaurant business. Findings from interviews were used to develop an online survey instrument. The survey instrument was pilot-tested and distributed to restaurant employee panels by an online survey research firm. Of 1,328 accessed the survey, 316 usable survey responses (23.8%) were collected from full-service restaurant service staff. Data analyses included descriptive statistics, independent samples t-test, ANOVA, and regression analyses. Results indicated that limited information about food allergies was provided on printed (35.1%) or online menus (28.2%), and very few restaurants had separate menus (8.5%) or complete ingredient lists (14.6%) for customers with food allergies. Meanwhile, restaurant servers lacked knowledge about common food allergens (12.7% correct), differences between food allergies and intolerances (34.2% correct), and government regulations related to food allergies (15.5% correct). Most restaurant servers (82.0%) agreed or strongly agreed that initiating communication and preventing food allergy reactions were responsibilities of customers with food allergies. Perceived severity of food allergy reactions, previous communication training, sources of media exposure, and perceived responsibilities of preventing food allergy reactions were found to influence restaurant servers’ risk reduction and communication behaviors (R²=0.367, p<0.001). Restaurateurs, foodservice educators, food allergy advocates, and policy makers may use these findings when developing food allergy training and strategies to prevent food allergy reactions in restaurants.
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Books on the topic "Restaurant management education"

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Illinois. Dept. of Employment Security. La Hospitalidad. Springfield, Ill.]: Illinois Dept. of Employment Security, 2001.

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Illinois. Dept. of Employment Security. Hospitality. Springfield, Ill.]: Illinois Dept. of Employment Security, 2001.

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Chandana, Jayawardena, ed. Tourism and hospitality education and training in the Caribbean. Kingston, Jamaica: University of the West Indies Press, 2002.

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Philippine Tourism Laws. philippines: Rex Book Store, Inc., Philippines, 2008.

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Inside the Minds: The Restaurant Business - Industry Leaders Offer up a Behind the Scenes Glimpse into the Dynamic World of Food Service (Inside the Minds). Aspatore Books, 2004.

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Nogueira, Maria Aparecida Farias de Souza, Rosemar José Hall, and Vera Luci de Almeida. Gestão pública em perspectivas práticas. Brazil Publishing, 2021. http://dx.doi.org/10.31012/978-65-5861-445-6.

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The book comes from the work of students and professors of the Master's Program in Public Administration in the National Network (PROFIAP), with the objective of bringing reflections on the practical perspectives of application of public management in different institutional environments, even considering different levels of public spheres, thus consolidating their concepts. Thus, the work is structured in 7 chapters that cover different subjects of public management, namely: training policy in brazilian federal universities, public purchases in the electronic auction mode and for family farming, and also considering the bias in the sustainable area, as instrument it; it also addresses the importance of satisfaction surveys in IFES university restaurants as a tool for improving public policy, creating an efficiency index for the inspection teams of the military fire department in Mato Grosso do Sul and finally, the management audit with focus on the performance of brazilian higher education institutions.
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Book chapters on the topic "Restaurant management education"

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Teixeira, Roberta Arlêu, Adriana M. Nicolau Korres, Raquel Machado Borges, Livia Luchi Rabello, Isael Colonna Ribeiro, and Jacqueline R. Bringhenti. "Sustainable Practices for the Organic Waste Management Generated in an Educational Institution Restaurant." In World Sustainability Series, 803–20. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-15604-6_49.

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Hussain, Sharafat. "Multisensory Digital Experiences." In Handbook of Research on Future Opportunities for Technology Management Education, 371–86. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-8327-2.ch022.

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Whether we go to a restaurant or jogging, almost all the experiences in our daily lives consist of what we see, hear, smell, taste, and feel. Lately, especially in the COVID-19-affected world, many of these multisensory experiences have been transformed and capitalized through invents in technology. This chapter looks at the technological advancements in the area of new interactive technologies and multisensory experiences. This chapter describes the basics of multisensory experiences, the relationship between the human senses and technologies. It discusses the concepts that help analyze and explain how the senses interact with each other. Further, this chapter highlights the difference between virtual reality, augmented reality, and mixed reality using the reality-virtuality continuum. In the end, this chapter underscores some ethical concerns, our responsibility towards it, and what the future of those multisensory experiences may hold for us.
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Conference papers on the topic "Restaurant management education"

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Gao, Bo, Xinjian Qiang, and Shuyu Chen. "How Low-rating Restaurant Crack Business." In 2017 7th International Conference on Education and Management (ICEM 2017). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/icem-17.2018.13.

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Liu, Xiaojun. "Language and Cultural Analysis of Restaurant Names --Take Xinxiang City Restaurant as an example." In 2017 7th International Conference on Education, Management, Computer and Society (EMCS 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/emcs-17.2017.410.

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Xu, Lili, Kexin Xu, and Jin Li. "Research on Service Quality Management Evaluation Taking a Restaurant as an Example." In Proceedings of the 4th International Conference on Contemporary Education, Social Sciences and Humanities (ICCESSH 2019). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/iccessh-19.2019.316.

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Han, Xu, Shuo Xu, Yue Xiong, and Siqi Zhao. "The Relationship between Customer Satisfaction and Location of Restaurant." In IC4E 2020: 2020 the 11th International Conference on E-Education, E-Business, E-Management, and E-Learning. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3377571.3377618.

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Yu, Zhiqiang, Weidong Xu, Chenjie Zhu, Shuai Shi, and Ying Chen. "Present situation and Countermeasures of Shanghai City disposal of restaurant kitchen garbage." In 2017 International Conference on Humanities Science, Management and Education Technology (HSMET 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/hsmet-17.2017.219.

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Zhang, CHunbao. "The application of color and materials in the theme restaurant design of qdesert springq." In 2016 2nd International Conference on Education Technology, Management and Humanities Science. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/etmhs-16.2016.62.

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Siddiqui, Wajiha, M. MutasimBillah Tufail, and Mirza Hammad Ghazanfer. "Integration of Risk Management in Development of Restaurant in Coastal Area ‘Do Darya’ Karachi." In The Fifth Padang International Conference On Economics Education, Economics, Business and Management, Accounting and Entrepreneurship (PICEEBA-5 2020). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/aebmr.k.201126.114.

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Chen, Xiaodan, Siming Li, Hongping Yuan, and Junyan Zhang. "A New Teaching Method of qIntroduction to Computer Scienceq Course Inspired by the Operation Mode of Restaurant." In 2017 2nd International Seminar on Education Innovation and Economic Management (SEIEM 2017). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/seiem-17.2018.66.

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Roosipõld, Anne, Krista Loogma, Mare Kurvits, and Kristina Murtazin. "WORK-BASED LEARNING IN HIGHER EDUCATION: EXPERIENCE AND CHALLENGES OF LEARNERS, WORKPLACES AND INSTITUTIONS OF HIGHER EDUCATION." In NORDSCI International Conference. SAIMA Consult Ltd, 2020. http://dx.doi.org/10.32008/nordsci2020/b1/v3/15.

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In recent years, providing higher education in the form of work-based learning has become more important in the higher education (HE) policy and practice almost in all EU countries. Work-based learning (WBL) in HE should support the development of competences of self-guided learners and adjust the university education better to the needs of the workplace. The study is based on two pilot projects of WBL in HE in Estonia: Tourism and Restaurant Management professional HE programme and the master’s programme in Business Information Technology. The model of integrative pedagogy, based on the social-constructivist learning theory, is taken as a theoretical foundation for the study. A qualitative study based on semi-structured interviews with the target groups. The data analysis used a horizontal analysis to find cross-cutting themes and identify patterns of actions and connections. It appears, that the challenge for HE is to create better cooperation among stakeholders; the challenge for workplaces is connected with better involvement of students; the challenge for students is to take more initiative and responsibility in communication with workplaces.
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Sliburytė, Laimona, and Jérémy Le Ny. "The Influence of Sensory Marketing: a Study of Atmospheric Factors and Consumer Response." In Contemporary Issues in Business, Management and Education. Vilnius Gediminas Technical University, 2017. http://dx.doi.org/10.3846/cbme.2017.109.

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This paper focuses on the sensory marketing that wants to be a marketing tool which influences the mood and consumer behavior. The consumer is not looking only for buying a product or a service alone, but he is seeking an emotional and unique experience around what he buys. In line with previous studies, our survey study reveals how consumers evaluated the atmosphere of restaurants through the cognitive and emotional reactions. A synergy makes the internal response (cognitive and/or emotional) of the customer-facing the stimuli of the atmosphere, superposition of the four senses (sound, sight, touch, smell). According to our survey results, this research highlights the importance of recognizing that the stimuli of the atmosphere of the point of sales influence to emotional (feel more pleasure) and cognitive (perceive a better quality) responses of the customer through the experience of the sensory marketing.
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