Journal articles: '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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Roberts, Chris, and Linda J. Shea. "Dining Behaviors: Considering A Foodservice Theory Of In-Home, Local Community, And Eating While Traveling." Journal of Hospitality & Tourism Research 41, no. 4 (February 1, 2017): 393–97. http://dx.doi.org/10.1177/1096348017693053.

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The often-repeated layout of restaurants adopted by the majority of foodservice firms appears to represent the best practice for restaurant design and is viewed as the most common operational model in the field. What appears to vary, though, are the observed patterns of human behavior regarding dining when it occurs in different venues. These venues include in-home dining, “eating out” in local community restaurants, and dining while traveling. Some diners may behave differently depending on the setting, making novel choices about food selections. Do these differences in behavior present the opportunity to develop a theory of dining?

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Ryu, Kisang, and Jin-Soo Lee. "Examination of Restaurant Quality, Relationship Benefits, and Customer Reciprocity From the Perspective of Relationship Marketing Investments." Journal of Hospitality & Tourism Research 41, no. 1 (July 27, 2016): 66–92. http://dx.doi.org/10.1177/1096348013515919.

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The current study adopted cluster and discriminant analyses to investigate how differentially upscale restaurant customers view (a) the four dimensions of restaurant quality (price fairness, food quality, service quality, and physical environment), (b) the three dimensions of relational benefits (confidence benefits, social benefits, and special treatment benefits), and (c) revisit intentions and favorable reciprocal behaviors as proxies for customer reciprocity when customers perceive different levels (high vs. low) of relationship marketing investment (RMI). When customers perceived high RMI, they (high-RMI customers) evaluated all the aforementioned factors positively. By contrast, customers who experienced low RMI (low-RMI customers) rated the same factors negatively. High- and low-RMI customers were best distinguished by service quality, confidence benefits, and favorable reciprocal behaviors. Understanding the distinction between high- and low-RMI customers will shed light on how operators of upscale restaurants develop and reinforce perceived RMI to achieve favorable customer reciprocity.

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Moreo, Andrew, Cihan Cobanoglu, and Frederick DeMicco. "A Comparative Analysis of Restaurant Websites and Hospitality School Restaurant Websites." Journal of Hospitality & Tourism Education 19, no. 3 (July 2007): 40–47. http://dx.doi.org/10.1080/10963758.2007.10696896.

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Impraim, Evelyn Catherine, Priscilla Osae Akonnor, and Emmanuel Kwesi Nyantakyi. "Evaluation of Food Safety and Hygienic Practices in the Tourism Industry: A Case Study of Some Selected Restaurants in the Kumasi Metropolis, Ghana." Restaurant Business 117, no. 11 (November 21, 2018): 34–46. http://dx.doi.org/10.26643/rb.v117i11.3882.

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In Ghana, although a number of regulations are in place to guide caterers in their operations, hygienic practices among restaurants in the Kumasi Metropolitan area are inadequate. The hospitality industry alone accounts for about 44% of all the reported food-borne illness outbreaks. The main objective of the study was to assess and evaluate the extent at which licensed restaurants in the Kumasi Metropolis observe food safety and hygienic practices regulations in food provision. Fifty (50) respondents were drawn from the population under study, specifically from staff, managers and regulatory bodies including the Metropolitan Assembly. Primary data was collected from the three groups. Questionnaires were administered and in-depth interview was conducted. The Statistical Package for Social Sciences (SPSS) was used to analyze data collected from the respondents in the survey. The study showed that customers in the selected restaurants were very much satisfied at the extent by which restaurants in the Kumasi Metropolis observe and apply the food safety and hygienic practices. It was also revealed that there is adequate evidence to show that formal education and professional training have a significant impact on food safety and hygienic practices of caterers and restaurant managers in the tourism industry in the Kumasi Metropolis. The study recommends that restaurants in the metropolis should be encouraged to sponsor their workers to enroll in some professional programmes to acquire more knowledge for the purpose of practicing food safety and hygiene in the restaurant business. It is further recommended that regulatory bodies should improve their performance by maintaining high standard of food hygiene.

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Esfahani, Saba Salehi, and Ahmet Bulent Ozturk. "The influence of individual differences on NFC-based mobile payment adoption in the restaurant industry." Journal of Hospitality and Tourism Technology 10, no. 2 (June 11, 2019): 219–32. http://dx.doi.org/10.1108/jhtt-01-2018-0009.

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PurposeThis study aims to identify the relationship between individual differences of customers and their intention to use Near Field Communication (NFC)-based mobile payment (MP) technology in restaurants.Design/methodology/approachAmazon’s Mechanical Turk (MTurk) was used to collect the data of this study. A brief demonstration video of a NFC-MP system on how to use the technology was included at the beginning of the survey to make sure that all respondents had a sufficient understanding of the technology. A total of 410 valid online questionnaires were collected. ANOVA with Dunnett’s C post hoc analysis was used to compare the groups’ mean differences of gender, age, prior experience, income and education.FindingsThe findings indicated that there are significant differences in customers’ intention to use NFC technology in restaurants for past experience, age and gender. However, unlike previous studies’ statements, education and income did not play a significant role in restaurant customers’ NFC MP adoption behavioral intention.Research limitations/implicationsThis study investigated the restaurant customers’ NFC “intention to use” and did not observe the restaurant consumers’ actual behavior. A longitudinal study measuring actual behavior would be more beneficial to support the result of this study. Likewise, this study did not include the potential differences that might exist between various restaurant segments and ownerships (e.g. franchise vs chain or fast food vs fine dining). Accordingly, future studies should take this factor into account and replicate the study to detect any potential differences in restaurant customers’ behavioral intention.Practical implicationsSegmenting the market according to customers’ demographics could be a competitive advantage for the company. Based on the findings of this study, technology vendors and restaurant operators can define and design more effective strategies that are compatible with various market segments to increase the adoption of NFC-MP technology.Originality/valueFood and travel experts believe that mobile payment will soon become the preferred method of payment in near future. Moreover, many restaurants in the USA are currently utilizing NFC-based MP systems because of its benefits. However, recent market research shows that NFC-based MP is still not popular among restaurant customers, as its rate of adoption is low. As little research has been conducted on MP in general and on consumers’ NFC-based MP adoption behavior in particular, a better understanding of individual differences influencing the adoption of mobile payments should be acquired.

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Ozdemir, Ozgur. "The Effect Of Geographic Dispersion On The Initial And Long-Run IPO Performance." Journal of Hospitality & Tourism Research 41, no. 7 (August 12, 2017): 869–97. http://dx.doi.org/10.1177/1096348014563395.

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This study examines the effect of geographic dispersion on the short-run and long-run initial public offering (IPO) performance of restaurant firms. Sample of the study consists of 103 restaurant IPOs conducted between 1981 and 2011. The study finds that being geographically dispersed or concentrated in a small area does not lead to a significant difference in the initial returns of restaurant IPOs. Yet the analysis shows that restaurant firms with geographically dispersed operations have significantly higher long-run returns in the post-IPO period compared with their local counterparts. This is evidenced by the significantly larger cumulative abnormal returns for geographically dispersed restaurant firms in the post-IPO period.

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Kang, Jee-Won, and Young Namkung. "The Effect of Corporate Social Responsibility on Brand Equity and the Moderating Role of Ethical Consumerism: The Case of Starbucks." Journal of Hospitality & Tourism Research 42, no. 7 (August 19, 2017): 1130–51. http://dx.doi.org/10.1177/1096348017727057.

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This study investigates the effects of customers’ perceptions of multidimensional corporate social responsibility (philanthropic, ethical, legal, and economic) on brand equity in the restaurant industry, specifically by examining the case of Starbucks in Korea. Furthermore, this study examines whether consumers with a high degree of ethical consumerism form more positive brand equity perceptions of restaurants than other consumers do. The results showed that ethical, legal, and economic aspects of corporate social responsibility had a significant influence on consumers’ perceptions of brand equity, while philanthropic corporate social responsibility did not. The analysis of moderating effects showed that consumers with high levels of ethical consumerism exhibit stronger relationships between economic corporate social responsibility and restaurants’ positive brand equity. Theoretical and managerial implications are discussed.

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Rahman, Noushi. "Toward a Theory of Restaurant Décor: An Empirical Examination of Italian Restaurants in Manhattan." Journal of Hospitality & Tourism Research 34, no. 3 (October 21, 2009): 330–40. http://dx.doi.org/10.1177/1096348009350635.

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Singh, Amrik. "Proposed Lease Accounting Changes." Journal of Hospitality & Tourism Research 36, no. 3 (November 19, 2010): 335–65. http://dx.doi.org/10.1177/1096348010388659.

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Regulators have proposed changes to the existing lease accounting rules that will require the capitalization of all operating leases as assets and liabilities. This study investigated the impact of operating lease capitalization on the financial statements and 11 financial ratios in restaurant and retail firms from 2006 to 2008. Significant absolute and relative differences were found across and within the two industries. All 11 financial ratios related to interest coverage, leverage, and profitability will change significantly and dramatically for both industry sectors. The findings indicate that retail firms will be affected to a greater extent than restaurant firms. Within the restaurant industry, small restaurant firms will face significantly higher debt-related ratios than medium or large restaurant firms. Reconciling previous research, this study found firm size to be an important factor in explaining operating lease usage with small firms likely to use more operating leases than large firms. Restaurant and retail firms should evaluate the impact of the proposed standard on debt agreements and executive compensation contracts and plan for operating under the new rules.

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Brewster, Zachary W., and Sarah N. Rusche. "The Effects of Racialized Workplace Discourse on Race-Based Service in Full-Service Restaurants." Journal of Hospitality & Tourism Research 41, no. 4 (June 8, 2014): 398–414. http://dx.doi.org/10.1177/1096348014538051.

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Existing studies have found that restaurant servers sometimes deliver service that is informed by their customers’ race. However, we know considerably less about the causes underlying such discriminatory behaviors within the restaurant context. In this study, we advance this literature by analyzing data derived from a survey of restaurant servers (N = 195) to assess the effects of working in a racialized workplace environment, characterized by racist and stereotypical discourse, on servers’ reports of providing race-based service. Our findings reveal a strong statistically significant positive relationship between observing racialized workplace discourse and servers’ self-professed discriminatory behaviors. Furthermore, we find that these effects are not mediated or moderated by servers’ willingness to participate in the discursive spreading of racial stereotypes by discussing their customers’ race with peers. We conclude by identifying suggestions that restaurant leaders might consider to reduce racial discrimination within the restaurant industry.

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Khan, Mahmood A. "Technological Disruptions in Restaurant Services: Impact of Innovations and Delivery Services." Journal of Hospitality & Tourism Research 44, no. 5 (February 26, 2020): 715–32. http://dx.doi.org/10.1177/1096348020908636.

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This qualitative exploratory study assesses the technological disruptions in restaurant services caused by innovations in food delivery. A systematic review of the restaurant classification for the past two decades showed that the use of the term “restaurant delivery service” increased significantly since 2014 and is now used as often as “fast food service.” An improved typology of services as affected by technology is presented. A hypothetical model was developed to show the hierarchical progression of restaurant services as affected by technological innovations. Technological disruptions were categorized at different stages. The theory of disruptive innovation was assessed, and a hypothesis is presented to relate the impact on delivery services. Major disruptions identified are in the restaurant terminology/classification, widening of the distance between the service provider and customer contact points, and the potential collateral disruption to the service quality. Opportunities and challenges related to disruptions are identified.

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Koh, Yoon, Yinyoung Rhou, Seoki Lee, and Manisha Singal. "Does Franchising Alleviate Restaurants’ Vulnerability to Economic Conditions?" Journal of Hospitality & Tourism Research 42, no. 4 (December 2, 2015): 627–48. http://dx.doi.org/10.1177/1096348015619411.

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Although the implications of adopting a franchising strategy in the restaurant industry have been examined in previous literature, the role of franchising has mostly been viewed as a means of growth, without much attention paid to its role in reducing risk via alleviating earnings volatility. In this study, we examine whether, and to what extent, franchising in restaurant firms can reduce earnings volatility occurring due to fluctuating economic conditions. Our longitudinal analysis of publicly traded restaurant firms from 1994 to 2012 shows that, during changes in economic conditions, firms adopting a high degree of franchising face lower earnings volatility than firms that adopt a restricted degree of franchising. Our article contributes to the literature on restaurant franchising as a risk-management strategy while providing avenues for future research.

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Naude, Petro, and Sharon Rudansky-Kloppers. "Perceptions Of Customers Regarding Their Expectations Of Service Quality In South African Full-Service Restaurants." International Business & Economics Research Journal (IBER) 15, no. 2 (February 24, 2016): 55. http://dx.doi.org/10.19030/iber.v15i2.9609.

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Full-service restaurants serve different types of customers with preconceived ideas about what they want and expect to receive from the restaurant. During the dining experience, each customer experiences the service differently and subconsciously evaluates the experience differently. The purpose of this research is to determine the expectations and perceptions of customers regarding service quality sub-dimensions at Full-Service Restaurants (FSRs). A self-administered survey of employees at a tertiary academic institution revealed that waiter professionalism, lack of individual attention, long waiting periods and stock-outs in FSRs are the most important concerns when it comes to the expectations of service quality. The findings of this study analysed a demographic profile (gender, age, home language, highest education qualification, LSM groups) and it was found that demographic category groups differ in the way that they perceive service quality. The study reveals that males tend to be less critical than women, LSM 9 respondents are less critical than LSM 10 respondents and respondents with an undergraduate degree or less are less critical than respondents with a post-graduate degree. The study also reveals a strong correlation between service quality and customer satisfaction. Recommendations include that management must focus on pricing strategies, strategic marketing, waiter training and the flow of communication between the restaurant and the customer. The recommendations made in this study will assist management of FSRs to understand the significance of high-quality service and to implement the required levels of service quality. With this knowledge, the management of FSRs can be assured of a satisfied customer and a competitive offering.

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Lin, Michael S., Amit Sharma, and Yuxia Ouyang. "Role of Signals In Consumers’ Economic Valuation of Restaurant Choices." Journal of Hospitality & Tourism Research 44, no. 7 (May 31, 2020): 1080–100. http://dx.doi.org/10.1177/1096348020926238.

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While businesses provide “signals” related to products/services to alleviate information asymmetry and facilitate consumers’ economic valuation of their offerings, it is not always clear which of these signals is more effective. This study investigated the comparative effectiveness of signals on influencing consumers’ choices and their willingness to pay (WTP) for a restaurant meal. Results of an online stated choice experiment (N =328) suggest that local independent ownership, local sourcing, and food quality significantly influenced individuals’ choices and increased WTP for a meal. Higher food quality signal in a local and independently owned restaurant was associated with a 40% WTP price premium than in a national chain restaurant. Findings of this study contribute to our understanding of signaling factors’ relative influence on an individual’s decision. The study also offers management implications for restaurant owners on how to effectively align signals to target potential consumers.

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Sfenrianto, Lorio Purnomo,. "Customer Relationship Management (CRM) Analysis and Design to Provide Customer Service in The Culinary Field (Case Study Restaurant XYZ)." Turkish Journal of Computer and Mathematics Education (TURCOMAT) 12, no. 6 (April 5, 2021): 2785–809. http://dx.doi.org/10.17762/turcomat.v12i6.5787.

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There has been a lot of discussion regarding Customer Relationship Management (CRM) in recent years, where the CRM function to provide customer service in the culinary field has been widely applied by culinary business entrepreneurs. Restaurant XYZ, which started the culinary business in 2018, will design a CRM system to improve service to its customers, this is because it has not been optimal in the process of providing services to its customers. Before doing the design, an analysis phase is needed which is carried out using the Fishbone Method, this method is expected to help in analyzing the constraints and needs of the Restaurant XYZ in the best CRM design. The design using the Diagram Unified Modeling Language (UML) and User Centered Design (UCD) approach, is expected to create a CRM system as expected by the owner of Restaurant XYZ. The CRM that has been planned is expected to help the owner in providing services to Restaurant XYZ customers.

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Dow, Kevin E., Vincent J. Shea, and Bobby E. Waldrup. "Daytona Dreams Restaurant: Linking Accounting Systems with Business Valuation." Journal of Information Systems 23, no. 1 (March 1, 2009): 119–36. http://dx.doi.org/10.2308/jis.2009.23.1.119.

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ABSTRACT: A problem encountered in accounting information systems (AIS) education is that students sometimes do not understand how organizational risks affect firm value. This case presents a privately held restaurant that is currently under acquisition consideration by a publicly traded restaurant group that follows internal control guidance as stipulated by the Committee of Sponsoring Organizations (COSO) guidelines. The objective of this case is to present students with a causal link among (1) internal control weaknesses of a restaurant, (2) financial statement assertions, and (3) management decisions that can impact firm value. Students must identify and translate control weaknesses into the case's business valuation decision. The case is appropriate for undergraduate and graduate AIS and audit classes.

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Chia-Hsin, Cheng. "The Satisfaction Study of People with Disabilities Regarding the Restaurant with Barrier-Free Environment in Taiwan Tourism Area." International Business Research 13, no. 4 (March 6, 2020): 1. http://dx.doi.org/10.5539/ibr.v13n4p1.

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The number of people with disabilities (PWDs) is expected to increase over years due to the increase of human lifespan and accidents. However, the PWDs as a result of some social factors, such as environment inaccessibility, insufficient job opportunity, inadequate education aids, etc. are excluded from participating their leisure activities or dining out in the society. This study aims to investigate and evaluate the design of barrier-free environment of restaurants in Taiwan famous tourism areas via the restaurant customer satisfaction of PWDs regarding the barrier-free facility and service quality. The results show that the qualified percentage of barrier-free physical environment design is only 44%, and PWDs are not satisfied with the barrier-free physical environment including the space allotted in parking lots, restroom accessibility for PWDs, as well as the slipperiness of floors. The regression analysis shows the barrier-free physical environment and service quality aspect with respect to post-purchase intentions reach statistical significance indicating the environment design for the PWDs is critical to the restaurant management especially in a tourism area.

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Peripolli, Angelica, Bruna Gregory Palm, Caroline Pafiadache da Silva Piekala, Laís Helen Loose, Rafael Piaia, Vinícius Teodoro Scher, and Fernando De Jesus Moreira Junior. "Satisfação dos usuários de um Restaurante Universitário: adaptação de uma escala a partir da Teoria da Resposta ao Item." Ciência e Natura 42 (December 29, 2020): e54. http://dx.doi.org/10.5902/2179460x40413.

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The client’s opinion is one of the most accurate way to evaluate the performance of an organization. The university restaurants play an important role in public institutions of undergraduate education, representing the democratization of the university space, contributing to dropout rate reduction, and improving living conditions for the clients. Item response theory has been presenting good performance in different management applications, including customer satisfaction assessment. Thus, the goal of this paper is to create a scale to evaluate the user satisfaction level of the Universidade Federal de Santa Maria (UFSM) restaurant considering the two-parameter logistic model (2PL) and item response theory (IRT). The data were obtained based on a form prepared using the Google Docs program, in a total of 1.855 respondents. A descriptive analysis of the considered data is presented and the 2LM model was fitted. The results show at what level of the satisfaction assessment the clients of the UFSM university restaurant are situated and the interpretation of the levels. The 2PL and IRT are identified as suitable tools for the data analysis.

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Wahyuningtyas, Bhernadetta Pravita, and Maria Anggia Widyakususmastuti. "Impression Management of the Taste and Ambience of Traditional Indonesian Restaurant." Advanced Science Letters 21, no. 4 (April 1, 2015): 882–84. http://dx.doi.org/10.1166/asl.2015.5913.

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This research aims to find out how the traditional restaurant owners present the authenticity of flavor and culture through the atmospherics elements and what challenges that are faced by them in bringing the authenticity flavor and culture. This research is a descriptive study with a qualitative approach. This study will provide a conceptual contribution to the study of the introduction of communication science and to contribute the thought on how to convey the authenticity of Indonesian traditional flavor and culture, considering that the authenticity cannot be determine objectively. The validity of the study uses a standard of credibility with its own specifications. Presenting the authenticity flavor is not an easy task to do. Restaurant owners should present the elements of atmospherics that emphasize the ability of the senses of visual, aural, and olfactory, that would be capture the stimuli in both the interior and exterior of the restaurant, music, as well as the scent of the fragrance of flowers and food. In addition to the atmospherics elements, traditional restaurant owners specially bring and use certain ingredients, such as soy, rice, tofu, crackers, and tea, to keep the authenticity of the taste of Indonesian cuisine.

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Seo, Kwanglim, and Amit Sharma. "CEO Overconfidence and the Effects of Equity-Based Compensation on Strategic Risk-Taking in the U.S. Restaurant Industry." Journal of Hospitality & Tourism Research 42, no. 2 (December 11, 2014): 224–59. http://dx.doi.org/10.1177/1096348014561026.

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The purpose of this study was to investigate (a) the moderating effect of CEO overconfidence on the relationship between equity-based compensation and strategic risk-taking and (b) the relationship between franchising and strategic risk-taking in the U.S. restaurant industry. Given wide use of a franchise system among U.S. restaurant firms, an understanding of the association between equity-based compensation and strategic risk-taking relative to CEOs’ risk behaviors seems particularly important. We conducted our empirical analysis in the U.S. restaurant industry using a sample of 659 firm-year observations from 1992 to 2013. Our findings showed that (a) overconfident CEOs, while holding equity-based compensation, tended to take on more strategically risky investments, and (b) there was a positive relation between franchising and risk-taking. Considering the behavioral and industry-specific characteristics, study findings could provide a more comprehensive understanding of how equity-based compensation influences strategic risk-taking in the U.S. restaurant industry.

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Evans, Michael R., and John I. Matthews. "An Assessment of Computer-Based Education in Two and Four Year Hotel-Restaurant Management Programs in the United States." Hospitality Education and Research Journal 9, no. 2 (May 1985): 28–45. http://dx.doi.org/10.1177/109634808500900204.

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This research study had two specific purposes. The first was to determine the extent of computer-based education in selected two- and four-year hotel-restaurant programs in the United States. Clock-hours of computer instruction and the number of computer applications being offered students in these programs were identified. The second purpose was to identify the major variables that may be impacting the use of computers in these programs. A Computer-Based Education Model was developed to determine the relationship between faculty resource variables, economic resource variables, and administrative practices on computer instruction. In order to meet the purposes of the study, a questionnaire was developed and sent to 93 four-year and 175 two-year hotel-restaurant programs across the United States. The findings suggested that both two- and four-year programs had limited computer-based education at the time of the study.

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Parsa, H. G. "A Profile of American Restaurant Franchisees." Journal of Hospitality & Tourism Education 11, no. 1 (April 1999): 61–68. http://dx.doi.org/10.1080/10963758.1999.10685225.

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Kim, Jewoo, Jinhyun Jun, Liang (Rebecca) Tang, and Tianshu Zheng. "The Behavioral and Intermediate Effects of Advertising on Firm Performance: An Empirical Investigation of the Restaurant Industry." Journal of Hospitality & Tourism Research 42, no. 2 (July 30, 2015): 319–37. http://dx.doi.org/10.1177/1096348015597031.

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The purpose of this study was to identify tangible and intangible gains resulting from advertising in restaurant businesses from both the marketing and finance/accounting perspectives. Specifically, this study examined both behavioral and intermediate effects of advertising on consumer behavior and firm performance. Annual sales, profit, Tobin’s Q, and advertising expenditure of 119 restaurant firms from 1991 to 2012 were used for data analysis. The findings revealed that advertising led to an immediate increase in consumer demand, but failed to improve profit. The effect of advertising on sales and profit through brand equity was found to be insignificant. This study suggests a new angle on the use of advertising and brand strategies in the restaurant industry and discusses potential directions for future research.

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Lee, Won Seok, Choongbeom Choi, and Joonho Moon. "The upper echelon effect on restaurant franchising: the moderating role of internationalization." International Journal of Culture, Tourism and Hospitality Research 12, no. 1 (March 5, 2018): 15–28. http://dx.doi.org/10.1108/ijcthr-05-2017-0055.

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Purpose This study aims to investigate how upper echelon theory accounts for franchising by selecting the top management team to proxy for the upper echelon and using age, tenure, education, equity ownership and stock options as its main attributes. Design/methodology/approach The sample was drawn from the Execucomp and Compustat databases and from other publicly accessible resources (e.g. LinkedIn and Business Week, in addition to Annual 10-K reports). A total of 29 restaurant companies were used for data collection, which covered the period of 2000-2013. A panel feasible generalized least squares (FGLS) regression was used to analyze the data. Findings The study found a significant moderating effect of the degree of internationalization on the relation between the attributes of the upper echelon (e.g. tenure, education and share ownership) and franchising decisions. Research limitations/implications The results verified that top managers in the restaurant industry with more tenure and share ownership become more risk averse when they operate under riskier conditions, whereas highly educated restaurant top management teams tend to take more risks in strategic decision-making. Originality/value This study expanded internationalization research to upper echelon theory and into the arena of franchising.

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Arifin, Muhammad, and Muh Zainuddin Badollahi. "Relevansi Kurikulum Hospitality Politeknik Pariwisata Makassar Terhadap Restoran Di Sulawesi Selatan." Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan 3, no. 1 (March 5, 2020): 27–40. http://dx.doi.org/10.34013/jk.v3i1.28.

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The curriculum has a position and a very important position in the education process, the curriculum is a requirement and an inseparable part of the education itself. Through the curriculum can provide the competencies needed by the world of work to students, so it is necessary for students to graduate they will be easily absorbed in the world of work in accordance with the competencies that they got during college. The purpose of this research is to see the relevance of the curriculum in the management of study programs for restaurants in South Sulawesi. The method used in this study is a quantitative approach. Based on the results of the study found that the existing curriculum is relevant to restaurants this can be measured by the absorption of alumni who work in the hotel and restaurant sector as much as 98.94%. in addition, the waiting time for alumni to get an average job is 3-6 months. Relevant competence, it is expected that the Department of Hospitality Management Study Program of Makassar Tourism Polytechnic produces good products that are ready for work. Materials that are highly relevant to the needs of work must be maintained or improved because competition in the workforce is very fierce.

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Young, Cheri A., David L. Corsun, Christopher Muller, and Crist Inman. "Using Behavior Modeling To Teach the Interpersonal Elements of Restaurant Management." Journal of Hospitality & Tourism Research 22, no. 4 (November 1998): 395–412. http://dx.doi.org/10.1177/109634809802200405.

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Line, Nathaniel D., and Lydia Hanks. "Boredom-Induced Switching Behavior in the Restaurant Industry: The Mediating Role of Attachment." Journal of Hospitality & Tourism Research 43, no. 1 (March 14, 2018): 101–19. http://dx.doi.org/10.1177/1096348018762579.

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While it is well documented that boredom with a particular product or service can result in switching behavior, the extent to which emotional attachment can affect this relationship is not well understood. The purpose of this research is to address this gap in the literature by exploring the role of place attachment in the relationships among boredom, satisfaction, and switching behavior in the domain of full-service restaurant patronage. The results indicate that while boredom can, in fact, result in switching intentions (particularly to unfamiliar alternatives), the reduction/elimination of boredom can actually lead to feelings of attachment that subsequently translate into lower levels of switching intention. The findings enhance the theoretical understanding of both restaurant switching behavior and hedonic adaptation in several important ways as well as provide meaningful implications for restaurant marketers interested in minimizing switching behavior attributable to repeat visitation and boredom.

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Et al., Jenasama Srihirun. "Guidelines for the Development of Restaurant Businesses: Providing Online Food Delivery Services in Khon Kaen, Thailand." Psychology and Education Journal 58, no. 1 (January 29, 2021): 1412–17. http://dx.doi.org/10.17762/pae.v58i1.922.

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This research aims to find the guidelines for developing the restaurant businesses providing online food delivery services in Muang District, Khon Kaen Province, Thailand. Qualitative research was utilized to conduct the research. There were two techniques: namely, Documentary research and In-depth interviews (IDI) with seventeen key informants with at least five years of business experience. The study found that 9 M (Man, Money, Materials, Management, Morale, Message, Marketing, Menu, and Mindset) led to the business-critical successes. Place or distribution channel was an important factor for service marketing mixed factors. The finding showed three service innovations: 1) New service concepts, 2) New service processes, and 3) New service business models for the guidelines to develop restaurant businesses providing online food delivery services.

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Cahyono, Anam Nur, and Indarto Indarto. "DESIGNING THE INTERIOR OF CANDI LOKA NGAWI RESTAURANT BY APPLYING THE BATIK JAMUS TEA MOTIF THEME." Pendhapa 11, no. 1 (April 16, 2021): 1–8. http://dx.doi.org/10.33153/pendhapa.v11i1.3602.

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The application of the Jamus Tea motif batik theme in the interior design of Candi Loka Restaurant in Ngawi is an effort to accommodate the needs of visitors to the Jamus Tea Plantation tourism object to enjoy the processed tea. This work aims to create a comfortable interior design of Candi Loka Restaurant and apply a contemporary style. In this work, the theme of the Jamus Tea batik motif is applied through the Kurtz programming method. The result of this work is the interior design of Candi Loka Restaurant, which includes lobby facilities, dining area, teashop, workshop and education area, management office, kitchen, rest area, warehouse, prayer room, and toilet. The results of this work can be a reference for interior designers in designing contemporary interior concepts based on local wisdom

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

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Line, Nathaniel D., and Lydia Hanks. "The Social Servicescape: A Multidimensional Operationalization." Journal of Hospitality & Tourism Research 43, no. 2 (April 1, 2018): 167–87. http://dx.doi.org/10.1177/1096348018767948.

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Understanding the role of the servicescape in the consumption process has become an increasingly important topic in hospitality research. However, while a consensus has been reached regarding the conceptual and operational nature of the physical environment, less is understood about the social aspects of the servicescape. Accordingly, the purpose of this research is to operationalize a multidimensional construct that is reflective of the social phenomena in the consumption environment. Defined in terms of the observable characteristics of the other customers and employees in the service environment, the social servicescape is proposed as a third-order construct composed of three distinct latent factors: customers, employees, and social density. An operationalization in the domain of full-service restaurants supports the proposed specification as a reliable and valid operationalization of the social servicescape. On establishing psychometric stability, nomological validity is established via a quantitative demonstration of the construct’s effect on restaurant consumption behavior.

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Hsu, Li-Tzang, SooCheong Jang, and Deborah D. Canter. "Factors Affecting Franchise Decisions in the Restaurant Industry." Journal of Hospitality & Tourism Research 34, no. 4 (January 20, 2010): 440–54. http://dx.doi.org/10.1177/1096348009350647.

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Hsiao, Yu-Hsiang, and Guan-Ting Chen. "Listening to Customer Kansei for Restaurant Location Evaluation." Journal of Hospitality & Tourism Research 44, no. 4 (May 2020): 666–93. http://dx.doi.org/10.1177/1096348020919024.

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Location plays a major role in outdoor atmospherics, which can provide an opportunity for the restaurant owner to create a strong first impression on consumers. This study investigated customer perspectives regarding the placement of cafés by employing a Kansei engineering–based approach. In this approach, the location-related features that are of concern to customers and Kansei words that are used by customers to express their impressions regarding a café’s outdoor atmospherics were identified through a customer survey and feature fatigue analysis. The associations between the location-related features and café impressions and their effects on customers’ visiting intention were also examined based on the stimulus–organism–response model. This approach achieved a customer Kansei–oriented location evaluation for cafés. The findings provide café proprietors a preliminary guideline for using location-related outdoor atmospherics as a strategy to produce the desired customer Kansei and reactions.

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Božić, Aleksandar, and Srđan Milošević. "Contemporary Trends in the Restaurant Industry and Gastronomy." Journal of Hospitality & Tourism Research 45, no. 5 (June 2021): 905–7. http://dx.doi.org/10.1177/10963480211020559.

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Kim, Jewoo, Tianshu Zheng, and Susan W. Arendt. "Identification of Merger and Acquisition Waves and Their Macroeconomic Determinants in the Hospitality Industry." Journal of Hospitality & Tourism Research 43, no. 2 (May 21, 2018): 249–71. http://dx.doi.org/10.1177/1096348018776461.

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This study investigated the occurrence of merger and acquisition (M&A) waves in restaurant and lodging industries. By comparing actual frequency of M&A deals with simulated randomly generated deal frequency distributions, this study proved the presence of restaurant and lodging M&A waves. Macroeconomic determinants of the waves were then identified using factor analysis to extract underlying latent factors from 16 macroeconomic variables and employing a distributed lag model to investigate the effect of the extracted macroeconomic factors on the waves. Results showed that all factors (overall activity, market value, cost of debt, and inflation) significantly affected deal frequency in the hospitality industries studied. Theoretical and practical implications of the findings are presented.

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Groves, James L. "Web-Based Tools in the Hotel and Restaurant Classroom." Journal of Hospitality & Tourism Education 13, no. 3-4 (July 2001): 60–66. http://dx.doi.org/10.1080/10963758.2001.10696700.

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Mattila, Anna S. "The Use of Narrative Appeals in Promoting Restaurant Experiences." Journal of Hospitality & Tourism Research 26, no. 4 (November 2002): 379–95. http://dx.doi.org/10.1177/109634802237485.

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Raab, Carola, Karl Mayer, Yen-Soon Kim, and Stowe Shoemaker. "Price-Sensitivity Measurement: a Tool for Restaurant Menu Pricing." Journal of Hospitality & Tourism Research 33, no. 1 (February 2009): 93–105. http://dx.doi.org/10.1177/1096348008329659.

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Huo, Yang H. "Information Technology and the Performance of the Restaurant Firms." Journal of Hospitality & Tourism Research 22, no. 3 (August 1998): 239–51. http://dx.doi.org/10.1177/109634809802200303.

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Agrusa, Jerome, John Tanner, and Wendy M. Coats. "Hospitality, Restaurant, and Tourism Management Degree Programs and the Issue of Student Preparedness." Journal of Hospitality & Tourism Education 16, no. 1 (January 2004): 56–63. http://dx.doi.org/10.1080/10963758.2004.10696785.

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Journal articles on the topic 'Restaurant management education'

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