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Shioda, Romy 1977. "Restaurant revenue management." Thesis, Massachusetts Institute of Technology, 2002. http://hdl.handle.net/1721.1/28250.
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Thesis (S.M.)--Massachusetts Institute of Technology, Sloan School of Management, Operations Research Center, 2002.Includes bibliographical references (p. 59-60).
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 operation of a restaurant that does not accept reservations. In a computational study with simulated data, we show that optimization based methods enhance revenle relative to the industry practice of FCFS by 0.11% to 2.22% for low load factors, by 0.16% to 2.96% for medium load factors, and by 7.65% to 13.13% for high load factors, without increasing and occasionally decreasing waiting times compared to FCFS. The second class of models addresses reservations. We propose a two step procedure: use a stochastic gradient algorithm to decide a priori how many reservations to accept for a future time and then use approximate dynamic programming methods to decide dynamically when, if at all, to seat an incoming party during the day of operation. In a computational study involving real data from an Atlanta restaurant, the reservation model improves revenue relative to FCFS by 3.5% for low load factors and 7.3% for high load factors.
by Romy Shioda.
S.M.
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Nordström, Philip, and Karl Lundqvist. "Insikter om intäkter : En studie i Restaurant Revenue Management på restaurang." Thesis, Umeå universitet, Enheten för restauranghögskolan, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-121309.
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Hotellbranschen och flygbranschen har länge använt sig av Revenue Management för att kartlägga sin efterfrågan för att på så sätt öka sina intäkter samtidigt som de ökar värdet för sina kunder och gäster. Då restaurangbranschen på många sätt liknar dessa två branscher kan det anses förbryllande och problematiskt att strategin inte implementerats i lika stor omfattning på restaurang. Denna studie undersöker ur ett Revenue Management-perspektiv hur en medelstor restaurang belägen centralt i en medelstor svensk stad skapar och styr intäkter för att undersöka och föreslå implementering av strategier för bättre lönsamhet. Detta undersöks genom kvantitativa observationer av restaurangens gäster samt en kvalitativ intervju med vd:n för restaurangen och restaurangchefen. Resultatet visar att restaurangens gäster erbjuds mer tid än de behöver för sitt besök, personalen kontrollerar gästers sittid genom arbetsrutiner och bokningssystem samt att ägarna gör ytliga analyser av data för att öka beläggning. Vi ser att restaurangen använder sig av RRM-tekniker som paketering, kontroll och spridning av beläggning och sittid. De har också skapat en framgångsrik kampanj genom ytlig analys av beläggningsdata. Vi ser möjligheter för förbättring i restaurangens bordsval och användning av borden och föreslår därför att restaurangen byter ut några av sina bord samt ändrar personalens arbetsrutiner kring hur de avgränsar sina bord. Vi anser att det kan vara problematiskt att de inte analyserar all den data deras kassa- och bokningssystem erbjuder och föreslår därför att de försöker ta till vara denna för att lättare förstå sina gästers behov och beteende. På så vis kan de möjliggöra en segmentering av sina gäster som de kan skapa riktade erbjudanden till och således öka gästens uppfattade värde på restaurangbesöket. Detta för att RM bygger på att erbjuda rätt produkt, till rätt person, till rätt pris, vid rätt plats och vid rätt tillfälle.
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Hernandez, Nanishka. "Restaurant Revenue Management: Examining Reservation Policy Implications at Fine Dining Restaurants." ScholarWorks, 2015. https://scholarworks.waldenu.edu/dissertations/1283.
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In the restaurant industry, some patrons do not honor their reservations, especially on holidays. Grounded in postpositivism and system theories, the purpose of this comparative study was to examine the impact of implementing a credit card payment policy for fine dining restaurants reservations and no shows after implementation of a credit card guarantee policy at a high-end hotel located in the southeast United States. Data were collected from archival records provided by the hotel executives. According to the results of a Wilcoxon Signed Rank test, there was a statistically significant decrease in the number of no shows, p < .001, after the implementation of the credit card guarantee policy. In a paired sample t-test, there was a statistically significant decrease in the number of reservations, p < .001, after implementation of the credit card guarantee policy. The implications for positive social change include the potential to increase understanding of payment policies as they relate to the restaurant industry. Service industry managers can benefit from implementing payment policies that can vary from specific dates, seasons, and type of services. Customers will also benefit by being able to make reservations not originally possible due to demand. The current study adds to service industry knowledge, increasing the understanding of payment policies as they relate to restaurant industry. Conducting a similar study in other service industries in the future may lead to a better understanding of the nature of policies and customers' traits and behaviors.
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Huber, Marsha M. "Measurement of Restaurant Manager Perceptions of Restaurant Management Information Systems." The Ohio State University, 2003. http://rave.ohiolink.edu/etdc/view?acc_num=osu1046698635.
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Antonsson, Henrik, Lukas Engström, and Vytautas Verbus. "Innovation within Fast Food Restaurants : The role of the local restaurant management." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-15527.
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Background: Innovation is an important aspect of business today. It is important for companies to be innovative in order to stay competitive with their competitors. During the last couple of decades, technology has become more and more common both in our daily life, as well as in businesses. This has lead to an increase in technology implementation, especially within the service industry, where customers now can use self-service technologies in order to receive the service on their own. However, a lack of self-service technologies was discovered within the fast food industry. Since these types of innovations increased the service efficiency and decreased the waiting-time for customers, the authors believed that this would be very interesting for local managers within the fast food industry. Therefore, the authors began to investigate how much power local management has over these types of new innovations. Purpose: The purpose of this thesis is to explore how local management affects the innovation process, within fast food restaurant chains. Method: By conducting a cross-case study with the two fast food companies Subway and Max, the authors interviewed local fast food managers in order to explore the effect local management have on the innovation process. These two cases were selected since Subway fully consists of franchisees, while Max is almost completely company owned. Therefore, the two most common organizational structures within the fast food industry are included which will provide a more fair view of the industry. Conclusion: The effect of the innovation process has a positive relationship with the amount of power distributed to the local management. However, these areas differ depending on the organizational structure, with franchisees achieving their highest amount of power within medium-sized innovations and managers in company-owned outlets maintain their highest amount of power within minor innovations. Even though the overall communication was perceived as satisfying and efficient, large opportunities for improvements occur. By implementing more horizontal communication within the local management, it is in the belief of the authors that the entire internal communication will benefit. Especially this would benefit the franchise system where an increased local communication and collaboration would lead to more efficient communication throughout the entire organization.
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Ishak, Nor K. "An exploratory study of human resource management and business strategy in multiunit restaurant firms." Diss., This resource online, 1990. http://scholar.lib.vt.edu/theses/available/etd-08232007-112005/.
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Eleazar, Rosanne Nicollette M. "Restaurant families in Manila : lessons in restaurant longevity /." Title page, table of contents and abstract only, 2004. http://web4.library.adelaide.edu.au/theses/09ARM/09arme381.pdf.
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Pitisom, Yingluck. "Restaurant industry and marketing plan for Studio Thai restaurant." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2603.
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This project focused on restaurant industry analysis, start-up requirements, planning decisions, human resource management and restaurant marketing strategies. A marketing plan has been developed for the purposes of opening Studio Thai in the near future.
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Andersson, Karl, and Henrik Wittgren. "Restaurangbesökarens inställning till Restaurant Revenue Management." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-51732.
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Chen, Yaming. "Chinese Restaurant Online System." CSUSB ScholarWorks, 2005. https://scholarworks.lib.csusb.edu/etd-project/2833.
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Chinese Restaurant Online System was designed to allow customers to view information about the restaurant over the Web and order some dishes online. It allows employees to login to do their work, depending on their sponsored rights.
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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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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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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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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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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.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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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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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.Cataloged from PDF version of thesis.
Includes bibliographical references (p. 43).
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 other parts of the world. Specifically, local cuisines as well as cuisines from Japan, Italy, France, and the US have exploded in popularity. Interestingly, Korean cuisine has been lackluster in Taiwan, despite the rise of Korean pop culture in general and the proximity of the two countries. My research will focus on the food and beverage industry in Taiwan and the existing opportunities to start a Korean restaurant business. The study includes an overall industry analysis of the food and beverage sector in Taiwan, from the angle of competitive landscape, customer preferences to industry developments and trends. The study also includes my personal business aspirations and strategies that I will take given the food and beverage environment in Taiwan.
by Kai Wei Kevin Chen.
S.M.in Management Studies
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Olds, F. Ray. "Intellectual Ability, Personality, and Vocational Interest as Predictors of Successful Job Performance in Restaurant Managers." Thesis, University of North Texas, 1993. https://digital.library.unt.edu/ark:/67531/metadc500960/.
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The history and use of tests of intellectual ability, personality, and vocational interest is briefly discussed as background for an exploratory study in the use of these instruments in predicting successful restaurant manager performance. Most previous research regarding managerial potential has focused on perceptions of managerial ability rather than on performance issues. Sixty-eight restaurant managers were tested in order to assess general intellectual ability, personality traits, and vocational interests as predictors of performance criteria. Based on previous research, it was hypothesized that general intellectual ability, vocational match, masculinity, ascendance, and sociability would be positively correlated with effective job performance ratings. Results of the study did not confirm these predictions.
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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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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 composition and calorific value. A 2.45GHz magnetron was used to supply 1kW of microwave power to a plasma cavity that had an argon flow rate of 1.5 litre per minute. The design of the microwave plasma cavity was performed using the simulation software, COMSOL. The cavity consists of a tapered waveguide section that is shorted at one end to produce a stationary wave with a large electric field at the gas nozzle. The field is strong enough to produce a self-striking argon plasma when the power is applied. Nitrogen was used to keep the plasma cavity clear of smoke, vapours and other hot gas. The best nitrogen flow rates were found to be around 2 litres/minute, although 5 litres/minute was used in the test to avoid the CO sensor saturating. The combination of the argon and nitrogen was used to purge the gasifier of oxygen. The pressure inside the gasifier was held at 200mbar during the experiments. The resulting plasma jet was used to produce syngas from the waste samples inside a thermally insulated, steel-walled reactor. Temperature profiles were recorded to find the best gas flow rates. 10g samples of the three waste categories were tested in triplicate and the results are presented. Syngas production was recorded using a Quintox gas analyser that measured CO, CO2 and O2. The data was captured every 10s during testing using a PC running a custom-built LabVIEW program. This program was also used to set the microwave output power and record the reflected power and temperatures using National Instruments cDAQ modules with analogue to digital converters. The CO and H2 in syngas can be used as a fuel to offset the cost of running the plasma jet. The results reveal that it is possible to generate the syngas using waste food materials. This study has included an investigation of some of the parameters, including power and flow rates of argon and nitrogen, on the plasma created. Others effects were taken into consideration throughout the research such as the study of the sample moisture levels and the final reduction of mass after the experiment. The ashes produced by the tests were investigated using SEM/EDX analysis. These results are also presented and analysed.
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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 ScienceDepartment 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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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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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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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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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 New Zealand and worldwide, due to the influences of ethnic diversity, overseas food and cultural experiences, and media exposure. Despite the importance of restaurant choice criteria and a growth in popularity of ethnic foods, published research on consumers’ restaurant selection behaviour that focuses on the ethnic segment is relatively limited. Furthermore, there are no published empirical studies on ethnic restaurant choice behaviour in New Zealand. This research aims to fill these gaps in the literature by empirically identifying the factors that influence a decision to dine at an upscale ethnic restaurant, their relative importance, as well as their relationships with dining occasion and consumer characteristics. Focus group discussions and the literature review helped identify a set of restaurant choice factors. A mail survey was used to collect the data. Factor analysis was used to refine the restaurant choice factors, and logistic regression analysis identified the five significant factors that influence consumers’ decision. These are: Dining Experience, Social Status, Service Quality, Food Quality, and Value for Money, listed in order of their importance. The results of t-tests and ANOVA suggested that consumers perceived the restaurant choice factors differently based on their demographic characteristics. The results of this study contribute to the marketing theory by providing an empirical framework of consumer selection behaviour in New Zealand upscale ethnic dining establishments. The study will also assist marketing practitioners and operators of ethnic restaurants to develop their strategies and offer the attributes that attract and retain customers.
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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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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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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 professional restaurateur.
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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 with the support of qualitative software to generate themes. Data analysis included semistructured interviews and review of business documents using data mining and coding keywords for thematic analysis. A total of 5 themes were discovered from the findings, which included formal and informal training, customer relationship, startup resources, capacity building, and consistent quality of food and services. The social change implications of the study include identifying strategies to sustain small restaurant business to create more jobs for local residents, which can positively impact the economic viability of the Little Rock area.
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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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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, localizado em um shopping, com tipologia de um restaurante tradicional e apresenta um cardápio bem diversificado. Com cerca de 60 funcionários, o setor de gestão de pessoas do restaurante torna-se peça chave na dinâmica da empresa. Para realização do presente estudo, adotou-se o método qualitativo, sendo a pesquisa do tipo exploratória. Os instrumentos de coleta de dados foram entrevista semiestruturada aplicada aos funcionários do restaurante estudado, observação participante sistemática a partir da experiência da pesquisadora na empresa e análise documental do material adquirido pela pesquisadora. Das informações obtidas elaborou-se a análise qualitativa dos resultados que originaram quatro categorias, que representam a recorrência dos assuntos observados nos dados coletados, entre elas: Liderança, Elementos (Des) estruturais, Treinamento e Sistema de Recompensas, que apontaram resultados contraditórios ao que se propõe o restaurante estudado.
This study aims to investigate management policies regarding kitchen workers in a restaurant in the state of Rio de Janeiro. The chosen business establishment is part of a prestigious network in the catering market, medium size, located in a shopping Center, categorized as a traditional restaurant featuring a diverse menu. The restaurant's personnel management becomes a key part in the dynamics of the company as it is responsible for approximately sixty full-time employees. To carry out this study, the qualitative method was adopted, along with an exploratory research. The instruments for data collection was a semi-structured interview applied to all kitchen staff of the restaurant, as well as a systematic observation during the researcher's experience inside the company, and the analysis of all the gathered material. From the information obtained it was determined a qualitative analysis that yielded four main categories that represents recurring issues observed within the collected data, including: Leadership, (Un)Structural Elements, Training and Rewards System, pointing to contradictory results regarding the company's purpose.
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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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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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Wade, Richard Barry. "Modeling and analysis of scheduling restaurant personnel." Thesis, Virginia Tech, 1993. http://hdl.handle.net/10919/41407.
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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 interviews with 3 managers and a review of company archival documents such as memorandums, training documents, employee records, and employee performance reviews. Data were analyzed using inductive coding of words and phrases from the interviews and noted from the company archival documents. The findings revealed themes that represented restaurant managers' strategies for reducing employee absenteeism including communication, consistent enforcement of management policies, and a positive environment. Managers who used the strategies of communication, consistent enforcement of management policies, and a positive work environment reduced employee absenteeism, which might increase productivity and profitability in the restaurant industry. The implication for positive social change is that restaurant managers might reduce employee absenteeism through implementation of these effective strategies and, in turn, encourage new or sustained employment opportunities, organizational sustainability in the community, and sustained financial well-being of employees and their families.
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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 reviews are the most influential when it comes to customer decision making. Therefore, this study aims to investigate the relative importance of online review attributes in consumer restaurant selection. Particularly, this study focuses on the number of online reviews, the overall restaurant rating, and the following restaurant attributes: food quality, service quality, atmosphere, and price, to address the purpose of the research.
Based on the recommendation of Orme, (2010), 353 respondents are recruited via Amazon’s Mechanical Turk, and a choice-based-conjoint (CBC) analysis is performed. The CBC analysis reveals the relative importance of each attribute for customer decision making. Based on the CBC analysis, the results confirms that food quality is the most important attribute in consumer restaurant selection. This factor is followed by overall restaurant rating, price, service quality, the number of online reviews, and atmosphere. Additionally, the overall restaurant rating is determined to be a substantially important factor that influences consumer restaurant selection, while the rest of the attributes vary in their rank. The market simulation calculated the preference estimates for the products for each respondent. This approach predicts the impact of each attribute on the market share. Food quality and overall restaurant rating are used for the market simulations. Therefore, it is also found that in relation to the market simulation, the decrease of food quality influenced the market share by about 58.88%. The findings of this study contribute greatly to the knowledge of the importance of food quality, and as a result, an overall restaurant rating. Therefore, restaurant managers should prioritize these key attributes to manage strategies for the restaurant
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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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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 quality, emotional response, and reputation.
Multivariate analysis of variance (MANOVA) and multiple regression analysis were performed to test the study hypotheses. Results indicated that there were significant differences in perceived value for different fast-food restaurant brands. Besides, monetary and behavioral price significantly affects consumers’ purchase intention. Findings are expected to help hospitality marketers to strategically manage their brands.
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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 not able to focus on the main purpose of the event: have dinner and especially enjoy the other person’s company. In this case scenario, we present a 62-year-old man diagnosed with behavioral variant frontotemporal dementia (bvFTD). His daughter “invited” him to have dinner with her at a very fancy restaurant to celebrate her promotion at work. Unfortunately, whereas the evening started very well, it had a catastrophic ending. We discuss what went wrong in the patient/daughter interaction and how the catastrophic ending could have been avoided or averted.
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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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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 theory, which emphasizes how people, including customers and employees, influence the marketing process. Data were collected through in-depth semistructured interviews with 3 restaurant leaders and secondary documentation that included marketing and business strategies, customer base data, and profitability records during the first year of operation. Data were analyzed using a comparison analysis method to establish 3 emergent themes: immediate influence of word of mouth, power of consumer-driven marketing and social media, and the need for an integrated marketing mix. Findings indicate that these family-oriented, full-service restaurants were able to develop a customer base during their first year of business by integrating marketing strategies including word of mouth, social media, and limited print advertising. This study could assist these restaurant leaders in creating best practices for developing a customer base and surviving past the first year of operation. The implications for positive social change include the potential to empower restaurant leaders to engage in cause-related marketing, increase viability in local communities, and promote development of independent restaurants and small businesses.
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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.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, created waste and emissions. We use resources faster than they can be replenished and have exceeded the earth’s regenerative capacity. Counter to this, there is evidence of decoupling resource use from economic growth. Similarly, the industrialised food system has been created on external inputs such as fertiliser and insecticides, largely derived from fossil fuels. Food produced in the system uses energy, produces waste, depletes the soil and thwarts biodiversity. The global food system counters local food economies. This thesis argues that a sustainable system would have the economy as a basis for a better and equitable environment for current and future generations within ecological and regenerative capacity. As a city Cape Town reflects the inequalities and unsustainability of the global system, with vast disparities in wealth and opportunity. Restaurants can control flows of energy, food and waste, support people and the environment, as well as communicate and educate consumers. By collaborative efforts they can lay the basis for local food economies. Restaurants connect consumers to their food and make decisions about where the food comes from, how it will be prepared and disposed of and who will engage in that preparation. The restaurant sector can contribute to sustainability in its use of resources as well as its employment, community engagement and communication practices. This in turn supports local economies and impacts on the broader sustainability of the city. Research into the restaurant system in Cape Town showed that there is consumer interest in sustainability. There is evidence of restaurants making efforts towards sustainable endeavours. Within Cape Town there is the opportunity to look for more sustainable energy, work around local and seasonal menus, support local food economies, and control wastage. Local food economies can be supported while staff can also be treated fairly and given growth opportunities. Endeavours can be communicated as a way of shifting current unsustainable consumption patterns. The conclusions drawn from the thesis suggest that like the Sustainable Restaurant Associations (SRA) and Dinegreen there is space for a support mechanism for the restaurant industry where individual restaurants can be helped to move to sustainability and collaborate with other stakeholders. The recommendations of the thesis are to create an organisation that can evolve into a co-operative that will bring restaurants together and map out the changes they make. They need to be supported with expertise and audits of their current practice so that they can set goals for the future with regard to their environmental and social actions.
AFRIKAANSE OPSOMMING: Die hoof doel van hierdie dissertasie was om die restaurantstelsel in Kaapstad te ondersoek met die oog daarop om ‘n ondersteuningsmeganisme vir meer volhoubare praktyke te skep. ‘n Literatuuroorsig het getoon dat ten spyte van ‘n groeiende wereldbevolking, die druk op natuurlike en ander hulpbronne deur die wereldwye middelklas uitgeoefen word. Meer as die helfte van die wereld woon in stede en dualistiese stedelike stelsels versterk toegang tot sulke hulpbronne deur die armes uit te sluit en voorkeur te gee aan die reikes. Die vloei en verbruik van hulpbronne het ekologiese stelsels gedegradeer en afskeidings en afval vergroot. Ons verbruik hierdie hulpbronne vinniger as wat hulle vervang kan word en het die aarde se herstelkapasiteit oorskry. Aan die ander hand is daar bewyse dat die verbruik van hulpbronne ontkoppel is van ekonomiese groei. Insgelyks is die industrieele voedselstelsel gegrond op externe inset soos kunsmis en insekdoders, wat grootendeels van fossiele brandstof bekom word. Voedsel wat in hierdie stelsel geproduseer word verbruik energie, skep afval, put die grond uit en werk biologiese verskeidenheid tee. Die globale voedselstelsel is in teenstand teenoor plaaslike voedselekonomiee. Hierdie dissertasie redeneer uit die oogpunt dat ‘n onderhoudbare stelsel die ekonomie as ‘n basis vir ‘n beter en billike omgewing vir huidige en toekomstige geslagte, binne die ekologiese kapasiteit, sou he. Die stad Kaapstad weerkaats die ongelykhede en onvolhoubaarheid van die wereldwye stelsel, met sy ongelykhede in welstand en geleenthede. Restaurante kan beheer uitoefen oor hulle vloei van energie, voedsel en afval, kan mense en die omgewing ondersteun, sowel as verbruikers inlig en oplei. Deur pogings om saam te werk kan hulle die grondslag le vir plaaslike voedselekonomiee. Restaurante kan verbruikers verbind tot hulle voedsel en kan besluite neem oor waarvandaan die voedsel verkry word, asook hoe dit berei en afgedoen sal word en wie dit sal berei. Die restaurantsektor kan bydra tot volhoubaarheid in sy gebruik van hulpbronne sowel as inwerkneming, gemeenskapsbetrokkenheid en kommunikasiepraktyke. Dit sal op sy beurt dan plaaslike ekonomiee ondersteun en ‘n wyer impak he op die volhoubaarheid van die stad. Navorsing oor die restaurantstelsel in Kaapstad het getoon dat die verbruiker belang stel in volhoubaarheid. Daar is tekens daarvan dat restaurante pogings aanwend in die rigting van beter volhoubaarheid. In Kaapstad bestaan die geleentheid om te soek na meer volhoubare energie, rondom seisoenaangepaste spyskaarte, die ondersteuning van plaaslike voedselekonomiee, en die beheer van afval. Plaaslike voedselekonomiee kan ondersteun word terwyl werknemers regverdig behandel word, en moontlikhede tot vooruitgang het. Hierdie pogings kan oorgedra word as ‘n manier om die huidige onvolhoubare verbruikspatrone te verander. Die afleidings wat gemaak word in hierdie dissertasie stel voor dat daar plek is vir ‘n ondersteuningsmeganisme vir die restaurantindustrie, soos die “Sustainable Restaurant Associations” (SRA) en “Dinegreen”, waar die individuele restaurant gehelp kan word in rigting volhoubaarheid te beweeg en om saam te werk met ander belangstellendes. Hierdie dissertasie stel voor om ‘n organisasie te skep wat kan ontwikkel tot ‘n kooperatiewe wat restaurant saam kan bring en die veranderings wat hulle aanbring kan uiteensit. Hulle sal moet ondersteun word met kennis en ouditering van hulle huidige praktyke, sodat hulle doele kan stel vir die toekoms met betrekking tot hulle omgewings en sosiaal gerigte handeling.
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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 economic offerings, in the same way as products and services. The theory of the experience economy is new. It has influenced some theories and concepts but remains understudied. This idea is the starting point of our research gaps. For now, most of the studies concern the hospitality and tourism industry. However, no study deals with the restaurant industry. Besides, most of the research focuses on customer perception of experience. None studies have adopted a management and strategic perspective. That is why we explore the link between strategic management an experience economy through the specific case of restaurants. The purpose of our study is to gain a deeper understanding of the impact of staging experiences on a restaurant’s strategic management. In this way, we conduct qualitative research in which we interview six restaurant professionals. These interviews help us to understand how restaurants adapt themselves to the emerging experience economy. We also gain substantial knowledge about the advantages and drawbacks of the experience economy. To interpret our results, we use a thematic network analysis that generates four themes: coherence, business strategy, management and leadership, and customer relationships. Our findings confirm that customer experience is a strong competitive advantage for restaurants. However, entering in the experience economy necessarily affects the strategic management of the restaurant. Managers must make several strategic choices at different levels of their restaurant. In this way, we found that consistency is a crucial factor when staging experiences. All the decisions and choices, whether in terms of management, food, decoration, marketing, music, and staff, must be in line with the restaurant strategy. The findings also show that the relationship between the manager and the employees can positively or negatively affect customer experiences. Managers must have some leadership skills to foster a respectful and trusting work environment. Lastly, we find that in the experience economy, customer relationship is essential and participate in building a sustainable competitive advantage for the restaurant. The relationship between customers and the staff can have an impact on the experience. Yet, we found that if the experience is successful, customers are likely to talk about it. In this way, they become ambassadors of the restaurant. The four themes that we identified and described are the key elements to stage experience from a strategic management perspective successfully. In this way, our findings suggest that experience economy cannot exist without good strategic management.
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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 relatively low barriers to entry. Entrepreneurship is the pursuit of opportunity regardless of the resources at hand and it requires a willingness to take calculated risks in order to build something of value from virtually nothing. The success of emerging economies such as China and India has proven that the only growth sectors in these economies are small and medium enterprises, which are driven by entrepreneurs. Franchising is considered to be a viable growth strategy for small business as it provides a means of raising capital and a method of expanding the business in a relatively low risk manner. There are many well established restaurant franchise brands that originated in South Africa, starting out as successful single outlets and then by means of the business format franchise model, developed into multi unit franchise systems. There are certain basic generic steps that must be followed when developing a franchise system. This was verified by the empirical study of this treatise which was conducted as a single unit case study on the Dulce Franchise Group. Finally, as a result of the analysis of the literature study and the findings of the case study, a restaurant franchise conversion model was developed.
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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 the coefficient after cross validation was enough for the loss of statistical significance. It is suggested that personality measures are moderately associated with turnover and that investigations examining methods to reduce turnover should focus on other variables.
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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 Sustentabilidade e Gastronomia Sustentável, Gestão de Restaurantes e Cozinha Brasileira. Considerando o objetivo geral desse estudo e a especificidade do objeto a ser pesquisado, a investigação se caracteriza como um estudo descritivo tendo sido realizado na cidade de Recife, Nordeste do Brasil. Para a coleta de dados foram aplicados questionários eletrônicos em que buscou-se averiguar a relação e a afinidade dos inqueridos com os assuntos propostos e por conseguinte,
identificar a viabilidade de um restaurante de cozinha brasileira sustentável na cidade de Recife.The study presents a discussion about sustainability in a Brazilian Cuisine restaurant based on the three principles “eco gastronomic” developed by the International Slow Food Movement. The gastronomy, materialized through the restaurants, is becoming lately an expressive space around the world and in Brazil by their characteristics, maybe it can come up to represent and offer the necessary sources for local sustainable development. The theoretical framework was guided by discussion about Sustainability, Sustainable Gastronomy, Restaurants Management and Brazilian Cuisine. Considering the general objective of this study the research is characterized as a descriptive one. It was conducted in Recife, located on northeastern of Brazil. For the data collection were applied electronic questionnaires in which it sought to determine the respondents’ affinity and the relationship with the raised issues and therefore to identify the feasibility from a sustainable Brazilian Cuisine restaurant in Recife. The main results from the research are: 1) a high evaluation of restaurants who adopt a sustainability policy in their practices, 2) a good concern and comprehensive knowledge about sustainability, 3) the preference of organic ingredients and ingredients from local communities as the most important elements in the composition of a restaurant menu regarded as sustainable, 4) a Business Plan development for a sustainable brazilian cuisine restaurant based on Slow Food principles.
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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 turnover. The conceptual framework used was the transformational leadership model. Data for the study were gathered using semistructured interviews, employee records, and company documents. The data were analyzed using cross-case synthesis. The findings included 4 emergent themes. Two themes were tethered to the transformational leadership model with the focus on the constituents of individualized consideration, inspirational motivation, and intellectual stimulation. One theme was linked to the transactional leadership style under the element of management by exception active approach. The 4th theme was unexpected and tethered to practice; actions involved the use of various labor configurations to reduce employee turnover. The results of the study might be beneficial to managers not only in the restaurant industry but within the wider business ecology. With the implementation of successful strategies to reduce employee turnover, business operations and profitability could be spared degradation from operational disruptions due to frequent recruitment and labor shortages. The improved margins could be reinvested towards improving the communities and the lives of workers through positive changes in wages, therefore, contributing to positive social change.
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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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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 day were interviewed using semi structured interviews. The results were analyzed using a modified version of van Kaam's method and MAXqda software. The results suggested that breaks did not directly affect employee satisfaction and morale; however, management style directly affected employee satisfaction and morale. The results from this study may help managers have a better understanding of how their interactions and dealings with employees affect employee satisfaction and morale. This research may spur a field-changing management training, which could promote positive social change for employees.
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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 competencies and asked to rate their level of importance. Percentages were used to identify the most important competencies. The skills most frequently identified as important by the industry professionals surveyed were leadership skills, professional ethics, personnel management, and understanding the different laws that affect hospitality operations and management.