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Dissertations / Theses on the topic 'Restaurant management'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

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

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Thesis (S.M.)--Massachusetts Institute of Technology, Sloan School of Management, Operations Research Center, 2002.<br>Includes bibliographical references (p. 59-60).<br>We develop two classes of optimization models in order to maximize revenue in a restaurant, while controlling average waiting time as well as perceived fairness, that may violate the first-come-first-serve (FCFS) rule. In the first class of models, we use integer programming, stochastic programming and approximate dynamic programming methods to decide dynamically when, if at all, to seat an incoming party during the day of ope

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2

Nordström, Philip, and Karl Lundqvist. "Insikter om intäkter : En studie i Restaurant Revenue Management på restaurang." Thesis, Umeå universitet, Enheten för restauranghögskolan, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-121309.

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Hotellbranschen och flygbranschen har länge använt sig av Revenue Management för att kartlägga sin efterfrågan för att på så sätt öka sina intäkter samtidigt som de ökar värdet för sina kunder och gäster. Då restaurangbranschen på många sätt liknar dessa två branscher kan det anses förbryllande och problematiskt att strategin inte implementerats i lika stor omfattning på restaurang. Denna studie undersöker ur ett Revenue Management-perspektiv hur en medelstor restaurang belägen centralt i en medelstor svensk stad skapar och styr intäkter för att undersöka och föreslå implementering av strate

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3

Hernandez, Nanishka. "Restaurant Revenue Management: Examining Reservation Policy Implications at Fine Dining Restaurants." ScholarWorks, 2015. https://scholarworks.waldenu.edu/dissertations/1283.

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In the restaurant industry, some patrons do not honor their reservations, especially on holidays. Grounded in postpositivism and system theories, the purpose of this comparative study was to examine the impact of implementing a credit card payment policy for fine dining restaurants reservations and no shows after implementation of a credit card guarantee policy at a high-end hotel located in the southeast United States. Data were collected from archival records provided by the hotel executives. According to the results of a Wilcoxon Signed Rank test, there was a statistically significant decre

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4

Huber, Marsha M. "Measurement of Restaurant Manager Perceptions of Restaurant Management Information Systems." The Ohio State University, 2003. http://rave.ohiolink.edu/etdc/view?acc_num=osu1046698635.

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5

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

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Background: Innovation is an important aspect of business today. It is important for companies to be innovative in order to stay competitive with their competitors. During the last couple of decades, technology has become more and more common both in our daily life, as well as in businesses. This has lead to an increase in technology implementation, especially within the service industry, where customers now can use self-service technologies in order to receive the service on their own. However, a lack of self-service technologies was discovered within the fast food industry. Since these types

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6

Ishak, Nor K. "An exploratory study of human resource management and business strategy in multiunit restaurant firms." Diss., This resource online, 1990. http://scholar.lib.vt.edu/theses/available/etd-08232007-112005/.

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7

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

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8

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

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This project focused on restaurant industry analysis, start-up requirements, planning decisions, human resource management and restaurant marketing strategies. A marketing plan has been developed for the purposes of opening Studio Thai in the near future.

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9

Andersson, Karl, and Henrik Wittgren. "Restaurangbesökarens inställning till Restaurant Revenue Management." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-51732.

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10

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

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

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11

Akrapp, Robin, and Linus Larsson. "Restaurant Revenue Management : En fallstudie i att optimera en restaurangs resultat med menyanalyser." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-52681.

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12

Mack, Corina Joy. "Leadership styles of restaurant managers." Menomonie, WI : University of Wisconsin--Stout, 2005. http://www.uwstout.edu/lib/thesis/2005/2005mackc.pdf.

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13

Choi, Jihee. "Brand Crisis Management in the Restaurant Industry." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1502924048683273.

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14

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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15

Kanyaboina, Rajanikanth. "E-staurant a software infrastructure for restaurant management /." [Gainesville, Fla.] : University of Florida, 2001. http://etd.fcla.edu/etd/uf/2001/anp1605/finaldoc.pdf.

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Thesis (M.S.)--University of Florida, 2001.<br>Title from first page of PDF file. Document formatted into pages; contains x, 65 p.; also contains graphics. Vita. Includes bibliographical references (p. 63-64).

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16

Liu, Lu, and Yi Ding. "Supply chain management risks in a sushi restaurant." Thesis, Högskolan i Gävle, Avdelningen för bygg- energi- och miljöteknik, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-16352.

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17

Chen, Kai Wei Kevin. "Korean restaurant business plan in Taiwan." Thesis, Massachusetts Institute of Technology, 2013. http://hdl.handle.net/1721.1/81071.

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Thesis (S.M. in Management Studies)--Massachusetts Institute of Technology, Sloan School of Management, 2013.<br>Cataloged from PDF version of thesis.<br>Includes bibliographical references (p. 43).<br>Taiwan's food and beverage business has been one of the main drivers of the country's economic growth for the past several years. As Taiwan becomes more prosperous and grows beyond the traditional OEM/ODM businesses, citizens start to value eating as an important part of everyday lifestyles. Many restaurant brands have captured the trend and have expanded very successfully both in Taiwan and oth

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18

Olds, F. Ray. "Intellectual Ability, Personality, and Vocational Interest as Predictors of Successful Job Performance in Restaurant Managers." Thesis, University of North Texas, 1993. https://digital.library.unt.edu/ark:/67531/metadc500960/.

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The history and use of tests of intellectual ability, personality, and vocational interest is briefly discussed as background for an exploratory study in the use of these instruments in predicting successful restaurant manager performance. Most previous research regarding managerial potential has focused on perceptions of managerial ability rather than on performance issues. Sixty-eight restaurant managers were tested in order to assess general intellectual ability, personality traits, and vocational interests as predictors of performance criteria. Based on previous research, it was hypothesiz

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19

Johnson, Brandon W. "Analysis of the factors involved in restaurant management job satisfaction and retention for Famous Dave's of America." Online version, 2000. http://www.uwstout.edu/lib/thesis/2000/2000johnsonb.pdf.

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20

Karunamoothei, V. "Restaurant food waste management using microwave plasma gasification technology." Thesis, Liverpool John Moores University, 2018. http://researchonline.ljmu.ac.uk/8723/.

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The novelty of this research is that it investigates an on-site solution for the treatment of restaurant waste using a microwave generated plasma for pyrolysis and gasification. The developed system has been used to treat waste from a city centre fast food restaurant. The system was designed with the aim of reducing the amount of waste being sent to landfill by approximately 94%. The waste is mostly food based but also includes paper waste such as napkins. It was separated into three categories: mixed food, paper and fries. Samples of the mixed food and paper waste were analysed for chemical c

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21

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<br>Department of Hospitality Management<br>Kevin Roberts<br>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

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22

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 entrepreneur

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23

Schaible, Elizabeth. "Teaching moments of truth in dining room management and operations /." Online version of thesis, 1993. http://hdl.handle.net/1850/11579.

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24

Hirsch, Gregory S. (Gregory Seymour). "The Motivational Impact of Incentive Programs on Young Adult Employees in Corporate Casual Restaurants." Thesis, University of North Texas, 1996. https://digital.library.unt.edu/ark:/67531/metadc278724/.

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This study was conducted to determine which incentive programs best influence young workers in corporate casual restaurants. The server and bar staff of the Chili's division of Brinker International, Inc. were surveyed in 18 stores in the Dallas area. From the sample. 356 usable surveys were received. The study was designed to obtain feedback about existing and future incentive programs that will enhance development of a positive working environment, along with higher productivity and a lower turnover rate.

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25

Han, Heesup. "Restaurant customers' emotional experiences and perceived switching barriers : a full-service restaurant setting." Diss., Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/438.

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26

Sriwongrat, Chirawan. "Consumers' choice factors of an upscale ethnic restaurant." Diss., Lincoln University, 2008. http://hdl.handle.net/10182/893.

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Globally, there is a growing demand for food away from home as a result of higher incomes, changes in consumption patterns, changes in household composition, and the time pressures created by dual-working families. The foodservice industry has become highly competitive as the number of foodservice outlets has increased to meet the demand. In order to succeed in such a competitive industry, restaurant operators need to understand the factors (and their relative importance) that influence restaurant patrons’ decision when selecting a restaurant. The demand for ethnic foods has also increased, in

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27

Phillips, Roberta Annette. "Evaluation of the undergraduate restaurant management program at Kansas State University." Thesis, Kansas State University, 1986. http://hdl.handle.net/2097/9946.

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28

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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29

Filler, Eunice Jeraldine. "Strategic Alliance Between a Bed & Breakfast Inn and a Restaurateur: Impact on Net Income of the Bed & Breakfast Inn." Thesis, University of North Texas, 2000. https://digital.library.unt.edu/ark:/67531/metadc2644/.

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This study was conducted to investigate the impact of restaurant facilities, belonging to a B&B and leased to a professional restaurateur, upon the revenue of the B&B. This study assessed the physical demands placed on the B&B operator by an on-premises restaurant. Lack of sufficient data precluded proving the premise that an on-premises restaurant leased to a restaurateur would increase the income of the B&B without placing undue physical demands on the B&B operator. However, many contributing factors support the importance of a B&B having an on-premises restaurant that is leased to a profess

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30

Williams, Alisa. "Sustainability Strategies for Small Business Restaurant Owners." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4579.

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Half of new businesses in the United States cease to exist after the first 5 years of operations, and the failure rate continues to increase after the first 10 years. The study was grounded on von Bertalanffy's systems theory to explore business strategies that small business restaurant owners use to sustain their business beyond 5 years. Data were collected by engaging 3 small restaurant business owners in the Little Rock, Arkansas metropolis who sustained their business beyond 5 years. Information obtained from face-to-face interviews and data mining organizational document were analyzed wit

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31

Ando, Doris. "Gestão do comportamento humano: um estudo realizado na cozinha de um restaurante localizado no estado do Rio de Janeiro." Niterói, 2016. https://app.uff.br/riuff/handle/1/1703.

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Submitted by Coordenação Hotelaria (hotelaria@vm.uff.br) on 2016-05-04T18:14:46Z No. of bitstreams: 1 TCC Doris Leina.pdf: 674411 bytes, checksum: 7fd0ecf6f488e787600addf26b5c5929 (MD5)<br>Made available in DSpace on 2016-05-13T13:27:33Z (GMT). No. of bitstreams: 1 TCC Doris Leina.pdf: 674411 bytes, checksum: 7fd0ecf6f488e787600addf26b5c5929 (MD5)<br>O presente trabalho tem por objetivo investigar as políticas de gestão de pessoas na cozinha de um restaurante no estado do Rio de Janeiro. O empreendimento escolhido faz parte de uma rede conceituada no mercado de restauração, de porte médio,

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32

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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33

Chia, Michael Chien-Chung. "A study to determine if any significant difference exists in net profitability between restaurant operations which engage in accepted methods of menu planning and restaurant operations which do not." FIU Digital Commons, 1986. http://digitalcommons.fiu.edu/etd/2162.

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The objective of this study is to find out if any significant difference exists in net profitability between restaurant operations which engage in accepted methods of menu planning and restaurant operations which do not. Also to develop a checklist of menu planning methods for restaurant operations to follow in order to avoid menu errors. The goal of this study is to help restaurant operations to be successful and profitable.

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34

Wade, Richard Barry. "Modeling and analysis of scheduling restaurant personnel." Thesis, Virginia Tech, 1993. http://hdl.handle.net/10919/41407.

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35

Johnson-Tate, Dawn Renita. "Effective Strategies Used by Restaurant Managers to Reduce Employee Absenteeism." ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/5089.

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Employee absenteeism costs organizations in the U.S. restaurant industry more than 15% of profits each year. Some restaurant managers lack strategies to reduce employee absenteeism. Using the expectancy theory, the purpose of this single case study was to explore effective strategies that restaurant managers use to reduce employee absenteeism. The target population was managers of a single restaurant, known for successfully implemented strategies to reduce employee absenteeism, located in the Baltimore-Washington, DC, metropolitan area. Data collection included semistructured face-to-face inte

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36

Gunden, Nefike. "How Online Reviews Influence Consumer Restaurant Selection." Scholar Commons, 2017. http://scholarcommons.usf.edu/etd/6707.

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Since social media has been growing rapidly, the restaurant industry has been exploring this area extensively. Given that social media provides restaurant consumers with an opportunity to share their dining experiences, several studies have examined the impact of social media on consumer restaurant selection (Tran, 2015). As a part of the social media umbrella, online reviews are significant factors that influence consumer restaurant selection (Park & Nicolau, 2015; Yang, Hlee, Lee, Koo, 2017). However, there is a lack of understanding with regard to which attributes of restaurant online revie

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37

Forsman, Tomas, and Isak Lindstrand. "Restaurant Revenue Management : En studie om hur Revenue Management kan implementeras på restauranger för att öka lönsamhet." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-61243.

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38

Jang, Yisak. "Perceived Value of Fast-food Restaurant Franchises in the USA." FIU Digital Commons, 2015. http://digitalcommons.fiu.edu/etd/1823.

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The main research objective of this study was to find out whether perceived value significantly affects consumers’ purchase intention. Additionally, this study examined if there are any significant differences in perceived value for different fast-food restaurant brands and attempted to identify which fast-food restaurant is perceived to be the industry leader. A total number of six fast-food restaurants (McDonalds, Subway, Starbucks, Wendy’s, Burger King, and Taco Bell) were selected. Findings showed that among the five perceived service value dimensions, Starbucks is the leader in terms of q

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39

Hamdy, Ronald C., Amber Kinser, Tracey Kendall-Wilson, Audrey Depelteau, and Kathleen Whalen. "Impulsive, Disinhibited Behavior—Dining in a Restaurant." Digital Commons @ East Tennessee State University, 2018. https://dc.etsu.edu/etsu-works/2732.

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Dining in a restaurant with a loved one who has dementia can be an ordeal, especially if the expectations of the caregiver do not match those of the patient and the restaurant environment is not suitable for patients with dementia. The size of the dining area, lighting, background music or noise, décor of the room, number of customers, variety of the items on the menu, number of plates and cutlery on the table, in addition to flowers, candles, and other decorations on the table are all potent distractors. There are so many stimuli; the patient can be overwhelmed with information overload and n

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40

Chiu, Esther Y. "An exploratory study of franchisee turnover and its relationship with franchisee satisfaction." Thesis, This resource online, 1992. http://scholar.lib.vt.edu/theses/available/etd-10062009-020109/.

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41

Weinreich, Carrie. "Marketing Strategies Restaurant Leaders Use to Develop Their Customer Base." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/2464.

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Surviving past the first year of operation is a growing concern for independent, full-service restaurants. Some restaurant leaders lack the marketing strategies necessary to develop a loyal customer base and survive beyond the first year of operation. The purpose of this multiple case study was to explore the marketing strategies that independent, family-oriented, full-service restaurant leaders located in the Pittsburgh, PA, metro area in business for at least 5 years have used to develop their customer base during the first year of operation. This study was guided by the 7Ps of marketing the

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42

Welter, Karen. "Sustainability in the restaurant industry : a Cape Town study." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71819.

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Thesis (MPhil)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: The main aims of this thesis were to focus on the restaurant system in Cape Town with a view to creating a support mechanism for a move to more sustainable practices. A review of the literature found that despite a growing global population, the pressure on resources and consumption has been driven by the global middle class. Over half the world lives in cities and dualistic urban systems reinforce access to resources by excluding the poor and favouring the wealthy. Resource flows and consumption have degraded ecosystems, cre

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43

Larrouquet, Estelle, and Alexia Groga-Bada. "“Beyond Goods and Services": an application of the Experience Economy and Strategic Management in the Restaurant Industry : A qualitative study of restaurant professionals." Thesis, Umeå universitet, Företagsekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-172426.

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“In a world saturated with largely undifferentiated goods and services, the greatest opportunity for value creation resides in staging experiences” (Pine & Gilmore, 2011, p. ix). This observation is more than ever actual. Nowadays, organizations must face intense competition and struggle to differentiate themselves. The saturation of the market is due to the decline of the industrial and service economy. This decline is a synonym of high competition and announces the emergence of the next economy, which is, in this case, the experience economy. In the experience economy, experiences are ec

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44

Thomson, Guy. "Franchising a full service restaurant concept : a case study." Thesis, Nelson Mandela Metropolitan University, 2008. http://hdl.handle.net/10948/874.

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This treatise investigates the restaurant industry, entrepreneurship, franchising and restaurant franchising in order to develop a model that will enable a full service restaurant concept to be converted into a successful franchise system. Restaurants play a significant role in our lifestyle, and dining out is a favoured social activity. The industry plays an important role in the transfer of skills as many people start working in the restaurant industry before moving onto more formal careers. The restaurant industry offers many opportunities for entrepreneurial activity as a result of the rel

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45

Daughtry, Perry. "The Relationship of Selected Personality Factors to Turnover Among Restaurant Managers." Thesis, University of North Texas, 1989. https://digital.library.unt.edu/ark:/67531/metadc500876/.

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This study investigated the relationship between turnover and personality measures through the application of discriminant analysis in a split sample cross validation design. Four personality tests measuring 34 dimensions of personality were administered to 300 Caucasian male job applicants. The tests were the Fundamental Interpersonal Relations Orientation-Behavior, the Vocational Preference Inventory, a shortened version of the DF-Opinion Survey, and the Guilford Zimmerman Temperament Survey. Ten of the dimensions were initially found to be significantly related to turnover. The shrinkage of

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46

Lima, Thiago das Chagas. "A sustentabilidade em unidades de alimentação: estudo sobre um restaurante de cozinha brasileira." Master's thesis, Escola Superior de Hotelaria e Turismo do Estoril, 2012. http://hdl.handle.net/10400.26/2425.

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Neste estudo, apresenta-se uma discussão acerca da sustentabilidade em um restaurante de Cozinha Brasileira tendo como base os três princípios ecogastronômicos desenvolvidos pelo Movimento Internacional Slow Food. A gastronomia, materializada por meio dos restaurantes, vem adquirindo um espaço expresssivo em diversos campos no mundo e no Brasil nos últimos tempos e, mediante as suas características, talvez possa vir a representar e oferecer as ferramentas necessárias para o desenvolvimento sustentável de uma localidade. O arcabouço teórico consultado foi guiado pela discussão acerca da Sustent

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47

Smith, Jaun Derek. "Successful Strategies for Reducing Employee Turnover in the Restaurant Industry." ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/5040.

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Employee turnover remains a ubiquitous phenomenon that could negatively impact the operations and profitability of any business entity. For decades, managers, business leaders, and individuals in academia have devoted considerable time and resources to understanding and reducing the phenomenon. This qualitative multiple case study was conducted to explore the successful strategies that restaurant managers used to reduce employee turnover. The population sample consisted of 4 restaurant managers from Port of Spain, Trinidad and Tobago who had successfully used strategies to reduce employee turn

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48

Cvrček, Josef. "Využití nástrojů projektového managementu ve firmě." Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2013. http://www.nusl.cz/ntk/nusl-224209.

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The thesis deals with application of project management methods in a company. The proposed project focuses on introduction of an interactive menu in the U Koníčka hotel and restaurant. The introductory part of the thesis contains the theoretical base of project management followed by analysis of the existing situation in the chosen business entity. Pre-project study with a proposal for effective elimination of found drawbacks is the output of the thesis.

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49

Ole-Sein, Kone. "Assessment of Essential Competencies in the Hospitality Industry." Thesis, University of North Texas, 1994. https://digital.library.unt.edu/ark:/67531/metadc279381/.

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The hospitality industry in recent years has become intensely competitive. Better communication between industry professionals and educators is important for university programs to provide relevant learning experiences for students. The purpose of this study was to determine competencies that hotel and restaurant professionals deem necessary for the success of graduates in the industry. Thirty supervisors of hotel and restaurant management majors who graduated from the University of North Texas from 1990 through 1992 responded to the research questionnaire. The supervisors were given 36 compet

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Oliver, Laura A. "Work Breaks, Employee Morale, and Satisfaction in the Restaurant Industry." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/3057.

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Work breaks during an individual's shift can be a powerful motivational tool for management; however, not all individuals receive breaks during their shifts. The purpose of this phenomenological, qualitative study was to explore how work breaks affect employee morale and satisfaction in the casual and fine dining restaurant industry. The questions explored in this study were related to the breaks effect employee satisfaction and morale in the casual and fine dining restaurant industry. Thirteen participants with a minimum of 5 years' experience as wait staff who worked more than 6 hours per da

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