Relevant bibliographies by topics / Restaurant service

Contents

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

Academic literature on the topic 'Restaurant service'

Author: Grafiati
Published: 4 June 2021
Last updated: 7 February 2022

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Journal articles on the topic "Restaurant service"

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Lin, Shin-Yi, and Chia-Chi Chang. "Tea for Well-Being: Restaurant Atmosphere and Repurchase Intention for Hotel Afternoon Tea Services." Sustainability 12, no. 3 (January 21, 2020): 778. http://dx.doi.org/10.3390/su12030778.

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Afternoon tea has become a popular leisure activity in Taiwan. Most hotels, restaurants, and cafes have started to provide an afternoon tea service in addition to their regular menus. Restaurant atmosphere research has largely focused on single environmental factors in upscale restaurants. Several studies have indicated that a restaurant’s atmosphere influences the degree of customer satisfaction, thereby affecting their well-being and repurchase intention. However, the relationships between a restaurant’s overall atmosphere, its degree of service performance, and customer well-being have rarely been explored. This study utilized the Mehrabian–Russell environmental psychology model to investigate the relationships between hotel restaurant atmosphere, service performance, customer well-being, and repurchase intention for afternoon tea services. The results indicated that a hotel restaurant’s atmosphere and service performance influence customer well-being, which can positively affect customers’ repurchase intentions.
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Kotliarov, Ivan. "Monetization Management in Restaurant Business." Food Processing: Techniques and Technology 51, no. 1 (March 25, 2021): 146–58. http://dx.doi.org/10.21603/2074-9414-2021-1-146-158.

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Introduction. The traditional model of restaurant business demonstrates an asymmetry between the structure of the complex service provided by restaurants and the structure of the customer payments, as restaurants normally charge only the price of meals while providing customers with a place for eating and offering them waiter services. This asymmetry creates mutual misunderstanding between restaurants and customers and undermines the performance of restaurants. Therefore, it creates a demand for a new model of monetization of restaurant service that would take into account the complex nature of these services. Study objects and methods. The paper reviews the existing practice of restaurant business. It focuses on the case study of the True Cost restaurant chain (Moscow, Russia), which is a typical example of the “true cost” model. Models of monetization are structured on the basis of strategic matrices method. Results and discussion. The author described the non-economic and economic tools that can be used to capture the value created by the complex restaurant service and built a hierarchical model of monetization system. The “true cost” monetization model sets up separate prices for meals and dining room. The economic nature of this model presupposes a direct link between elements of customers’ payments, elements of the complex service provided by restaurants, and elements of cost – fixed and variable. The author defined advantages and disadvantages of the “true cost” model and assessed the possibility of using it in other sectors of service industry. The paper also introduces a structured system of monetization models in restaurant business. Conclusion. The tradition monetization model blurs the nature of the restaurant services and reduces the financial results. Restaurants should implement monetization models that valorize all elements of the complex service. This goal can be chieved by pricing different elements of the complex service separately.
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Sun, Wan Lu, Hyesun Hwang, and Ji Hyung Hong. "Effect of Consumption Value of Restaurant Service on Consumer Satisfaction: Focusing on Consumer Experiences at a Chinese Franchise Restaurant." Family and Environment Research 58, no. 2 (May 21, 2020): 177–86. http://dx.doi.org/10.6115/fer.2020.013.

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This study examined consumer experiences on consumption value for the restaurant service and the effect of consumption value on consumer satisfaction. Consumption value was composed of four values: functional, social, emotional, and epistemic. Participants consisted of 407 consumers who live in Shanghai and have experience eating at Haidilao restaurant. The results of this study suggested that the perceived consumption value of the restaurant service varies by the socio-demographic backgrounds of consumers. Consumer satisfaction is affected by the epistemic, emotional, and functional values of the restaurant service. The effect of epistemic value on consumer satisfaction with restaurant service was the highest among all consumption values followed by emotional and functional values. There was no significant effect of social value on consumer satisfaction. This study showed that consumers pursue various values in the restaurant services which had a greater influence on consumer satisfaction than the functional value related to the primary purpose of restaurant services. As the consumer experience diversifies along with the globalized food service industry, it is necessary to improve the consumer satisfaction of restaurant services by investigating what values and experiences consumers pursue. The results of this study contribute to a consumer-oriented service design of restaurants by illuminating consumers’ experiences with consumption values that influence consumers’ satisfaction with the overall restaurant service.
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Cant, Michael Colin, and Cindy Erdis. "Incorporating customer service expectations in the restaurant industry: The guide to survival." Corporate Ownership and Control 8, no. 1 (2010): 485–93. http://dx.doi.org/10.22495/cocv8i1c4p7.

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With the remarkable growth and economic contributions of the services industry, companies are finding that they need to focus on service to keep up with rising customer expectations and to compete effectively. Thus excellent customer service in a restaurant has the potential of differentiating the restaurant from competing ones and could lead to creating a competitive advantage. Thus, if a restaurant becomes well known for its superior customer service, this can be used as a way of outmanoeuvring competing restaurants. This article examines customer service in selected restaurants in the Tshwane area. It is aimed at establishing criteria for excellent customer service in restaurants, which can serve as the basis for building good relationships with customers. An empirical study was conducted to namely to investigate customer service in selected restaurants in the Tshwane Area, with the aim to establish criteria for excellent customer service as a benchmark for establishing relationships with customers, by means of an exploratory study. A self-administered survey was conducted whereby questionnaires were handed to restaurant patrons with the restaurant bill folder. Based on the research results, criteria were developed for excellent customer service which can be used as a benchmark for establishing relationships with customers, by providing customer satisfaction, which leads to customer retention, loyalty and ultimately profitability for an organisation.
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Liu, Chih-Hsing, Sheng-Fang Chou, Bernard Gan, and Jin-Hua Tu. "How “quality” determines customer satisfaction." TQM Journal 27, no. 5 (August 10, 2015): 576–90. http://dx.doi.org/10.1108/tqm-01-2013-0004.

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Purpose – The purpose of this paper is to develop a research framework to explain the relationship between overall restaurant quality and customer satisfaction. Design/methodology/approach – To test this model, the authors deploy 48 mystery shoppers to evaluate 496 Taiwanese restaurants. Further, the authors performed two different regression models and performing the Baron and Kenny (1986) procedure to test the hypotheses. Findings – This study investigates whether restaurants are susceptible to the quality and level of restaurant service, and the restaurant’s physical atmosphere. Further, this study investigates whether these two constructs are likely to improve customers’ perception of restaurant quality, and whether such a strategy may also lead to customers’ satisfaction and facilities word-of-mouth recommendations. Practical implications – The evidence suggests that the construct of “restaurant service” and “physical atmosphere” are strong determinant of improving customers’ perception of overall quality of restaurant. That is, there is a tendency to innovate when restaurant managers prioritize customers’ satisfaction. Further, managers who believe that service and physical atmosphere issues are top priorities will also improve the overall quality in their restaurants. Originality/value – Measuring the relationships between Michelin star evaluation criteria via a large observation sample is rare in the present literature. As far as the authors know, this is the first paper to exam the relationships between Michelin star evaluation criteria.
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Dr. Raheem Bux, Soomro, Brohi Noor Ahmed, Memon Khair Muhammad, and Gilal Rehman Gul. "Measuring Customer Satisfaction When Dining at a Casual Restaurant: An Application of Kisang's Model." Sukkur IBA Journal of Management and Business 6, no. 2 (January 22, 2020): 1. http://dx.doi.org/10.30537/sijmb.v6i2.485.

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The culinary business is being increased rapidly in Pakistan. Usually, Pakistani consumers prefer to eat meals at homes cooked by female members owing to cultural, social and religious reason. In order to bridge up the gap in existing hospitality literature, the objective of this research manuscript is to find out the relation among dimensions of quality (food quality, service quality and quality of physical environment), customer satisfaction, restaurant image, behavioral intentions and customer perceived value in casual restaurants in Sukkur city. Data for this research study have been collected from customers of restaurants located in Sukkur city through convenience sampling. SPSS (24) and Smart PLS (3.0) versions were used for data analysis. Service quality dimensions of causal restaurant were found important determinants of the restaurant image and customer perceived value followed by physical environment and service quality; whereas, the physical environment quality was not found to be a significant factor of perceived value of customer. Additionally, food quality is measured as an important restaurant’s product. Another outcome of the present study exhibited that quality of physical environment holds a substantial positive effect on restaurant image. The findings indicate quality in food and service is highly important to satisfy customers and make their behavior positive about casual restaurant. Further, as an average temperature remains above 400 in Sukkur city, internal environment of the restaurant is significant as it will affect the mood and perception of customers when they dine in the casual restaurant.
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Reddy, Kothapally Nithesh, and Dr B. Indira Reddy. "Restaurant Review Classification Using Naives Bayes Model." Journal of University of Shanghai for Science and Technology 23, no. 08 (August 19, 2021): 646–56. http://dx.doi.org/10.51201/jusst/21/08443.

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Numerous restaurants fight for the best quality for clients in the increasingly competitive restaurant sector. A restaurant is a business that demands more attention to customer care through continually enhancing customer service. The situation has an effect on the restaurant’s brand image, which is shaped by whether or not consumers are happy. Restaurant patrons may choose to benefit from others’ experiences by evaluating restaurants based on a range of factors, including meal quality, service, ambience, discounts, and deservingness. Users may leave reviews and ratings of companies and services, or just comment on other reviews. From one standpoint, bad (negative) reviews may influence how potential consumers make purchasing decisions. Sentiment analysis is a technique for determining the emotional content of a text that may be used to evaluate product/service reviews. Additionally, we may categorise them as positive or negative emotions. Understanding how the general public feels about various entities and products enables more relevant marketing, recommendation systems, and market trend research. Prepossessed data is collected, and then categorization is performed using a confusion matrix. This study enables us to create a report on the public’s perception of a particular restaurant. We developed a machine learning model and trained it using Bernoulli’s Naive Bayes classifier. Additionally, we evaluated the classifier’s performance on the test sample using evaluation matrices such as prediction, accuracy, recall, and F1 score. Customer review research has a significant influence on a business’s growth strategy.
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Jung, SoYeon, Michael Dalbor, and Seoki Lee. "Internationalization as a determinant of systematic risk: the role of restaurant type." International Journal of Contemporary Hospitality Management 30, no. 8 (August 13, 2018): 2791–809. http://dx.doi.org/10.1108/ijchm-06-2017-0321.

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Purpose The purpose of this study is twofold: to investigate the relationship between restaurant firms’ internationalization and systematic risk, and to further examine the relationship between internationalization and systematic risk based on the type of restaurant firm (i.e. limited-service vs full-service restaurants). Design/methodology/approach This study analyzes data from US-based publicly traded restaurant firms by estimating systematic risk based on the Carhart four-factor model and by performing a two-way random-effects model. Findings Findings support not only the risk-reduction effect of internationalization on systematic risk but also the moderating effect of the role of restaurant type on the relationship between internationalization and systematic risk. More specifically, the risk-reduction effect of internationalization on systematic risk is greater for limited-service than full-service restaurants. Practical implications The findings of this study can provide restaurant executives with more confidence in pursuing internationalization as part of their risk management strategy, acknowledging that more international operations could mitigate restaurant firms’ systematic risk. More specifically, limited-service restaurants can more significantly enjoy the risk-reduction benefits by increasing their international operations than full-service restaurants based on the findings of this study. Furthermore, risk-averse investors could consider purchasing shares of limited-service multinational restaurants’ stocks to enjoy more risk-reduction benefits. Originality/value By focusing on the restaurant industry with consideration for the restaurant type, this study provides more tailored recommendations for implementing internationalization strategies with regard to risk management.
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Suleman, Dede. "PERAN PAJAK RESTORAN TERHADAP PENERIMAAN DAERAH ADMINISTRASI JAKARTA TIMUR." Moneter - Jurnal Akuntansi dan Keuangan 6, no. 1 (April 1, 2019): 7–12. http://dx.doi.org/10.31294/moneter.v6i1.4703.

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one of the local taxes is restaurant tax. in this research, it will give a big picture of contributing restaurant tax to Jakarta Timuel's original revenue. Regional taxes are divided into three types, taxes levied by local governments, taxes collected based on national regulations, but income tariffs made by local governments. Restaurant tax is a service provided by payment, a service provided by a restaurant called service includes the sale of food and / or drinks consumed by the buyer, whether consumed at the service place or elsewhere. The subject of restaurant tax is an individual or entity that makes payments to restaurants or restaurants, cafes, bars and the like, while taxpayers are individuals or entities that run restaurants. The restaurant tax rate set is 10%. restaurant tax revenue increases every year and can exceed the target set only in 2014 restaurant tax revenue is only 82%. restaurant tax contribution increases every year for East Jakarta administrative city tax revenues, which has a significant influence in 2014 amounting to 46.78% and 2015 at 50.19% and 2016 at 55.69%
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Trafialek, Joanna, Ewa Czarniecka-Skubina, Jurgita Kulaitiené, and Nijolė Vaitkevičienė. "Restaurant’s Multidimensional Evaluation Concerning Food Quality, Service, and Sustainable Practices: A Cross-National Case Study of Poland and Lithuania." Sustainability 12, no. 1 (December 27, 2019): 234. http://dx.doi.org/10.3390/su12010234.

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The purpose of this study was to identify and analyze consumer choices and evaluate the restaurant service quality, including quality of meals and services, and sustainability practices in restaurants in Warsaw and Kaunas. Our research was conducted using a sample of 1200 adult Poles and Lithuanians. Polish and Lithuanian consumers used catering services with varying frequencies. Different elements influenced their choice of restaurant. However, the common feature was the quality of meals, which in Lithuania was compared only with the price of meals, and with other elements in Poland. In the context of restaurant’s sustainable practices, it has been revealed that surveyed consumers had only partially fit into the contemporary consumption trends. In both countries, consumers have appreciated the use of reusable cutlery and crockery, as well as local and seasonal ingredients, while they did not pay attention to sustainable restaurant practices, such as the use of alternative sources of protein, environmentally friendly forms of energy, and reducing waste and minimization of food losses. The use of cluster analysis and principal component analysis (PCA) allowed a comprehensive assessment of consumer opinions on restaurants in terms of meal quality and service as well as sustainable practices. Restaurateurs should monitor the satisfaction of their customers and recognize the changing needs and habits of consumers.
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Dissertations / Theses on the topic "Restaurant service"

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Torres, Bryan C. "Examining Self-Service Kiosks in Quick-Service Restaurant Settings." Thesis, University of North Texas, 2019. https://digital.library.unt.edu/ark:/67531/metadc1505242/.

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Research is needed that examines the effects of kiosk technology on restaurant operational performance measures, such as total sales. The study employs a 2X2 between-subjects field experimental design to empirically test the hypothesized relationships proposed in the research model. The data collection site was Burger King located in the student union of a large Tier 1 research university in southwest USA. The independent variables included ordering method (kiosk vs. cashier) and operational volume (peak vs. off-peak). The dependent variables were cognitive and affective attitudes, behavioral intention, satisfaction, sales per person, and order time. Consumers at Burger King were approached before they started ordering their meal to ask for voluntary participation. If they agreed to participate, they were randomly assigned into two test groups. Participants in one test group used kiosk technology to order their meals, while those in the other test groups spoke with a cashier to order their meals. The same number of participants were recruited from peak and non-peak volumes. The seconds used to order was observed and recorded after consumer engagement with the ordering method. After participants ordered, they completed a paper survey that measured their behaviors while ordering with each method and asked participants to indicate total purchase amount. Results of 192 surveys indicated to different extents that consumer behaviors were more positive with kiosk technology. Affective attitude results, however, were insignificant. On average, kiosk technology was found to be a faster method of ordering in quick-service restaurants, but it yielded less sales than when the consumer ordered from a cashier.
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Tao, Chen-Wei. "Development of restaurant service sabotage scale." Diss., Kansas State University, 2017. http://hdl.handle.net/2097/36211.

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Doctor of Philosophy
Department of Hospitality Management and Dietetics
Junehee Kwon
Service sabotage refers to employees' deliberate actions that negatively affect service, functional quality, employee-customer rapport, and company performance. Almost all frontline employees in the hospitality industry have witnessed service sabotage behaviors, and 85% admitted to engaging in such misbehaviors. Despite the prevalence and profound impact of service sabotage, it has been a challenge for researchers to measure the construct and understand specific and contextualized restaurant service sabotage behaviors. Thus, the purpose of this dissertation was to develop a reliable and valid scale to measure restaurant service sabotage. A mixed methods research design was applied. A qualitative study was conducted to explore prevalent restaurant service sabotage behaviors and to generate an item pool for the initial scale, followed by two quantitative studies with two different groups of non-managerial frontline employees in full-service restaurants to refine and validate the scale. Guided by critical incident technique, 243 critical incidents were derived from the in-depth interviews (n = 26). Of those, 28 explicit types of restaurant service sabotage behaviors were identified and further categorized into three behavioral groups: targeting customers, colleagues, and restaurants. In conjunction with scale items extracted from related measures, an initial instrument consisting of 39 items was developed and administered to an online restaurant employee panel by hiring a professional research firm. A total of 419 usable responses were collected and analyzed using principal axis factoring with a promax rotation. Results revealed a 13-item scale with three dominant factors. To validate the scale, 463 usable responses were gathered for data analyses. Results of the confirmatory factor analyses indicated a good model fit of the three-factor model, Chi-square/df=3.15, GFI=.96, CFI=.97, NFI=.95, and RMSEA=.07 while reducing the scale items from 13 to 10 and supporting the scale's dimensionality. Tests for validating construct validity were all fully supported. Cronbach’s alpha coefficients were all greater than .70, showing internal consistency of the scale. This psychometrically valid and conceptually sound scale may be applied in future restaurant service sabotage research and may stimulate additional studies to advance the theory and explore the criterion network. Implications, limitations, and direction for future research are discussed.
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Njite, David. "Examining brand associations that influence consumers' restaurant preferences." Columbus, Ohio : Ohio State University, 2005. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1133251880.

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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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Blansett, Karen D. (Karen Day). "Prediction of the Job Performance of Restaurant Workers Using a Service Orientation Measure." Thesis, University of North Texas, 1990. https://digital.library.unt.edu/ark:/67531/metadc501115/.

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Service orientation has been suggested to be a work-related behavioral trait that contributes toward overall job performance in certain occupations. Therefore, the Batrus Hollweg Service Questionnaire (SQ), a personality inventory, was hypothesized to predict performance in a sample (N=55) of fast-food restaurant workers whose jobs were primarily composed of service-related elements. A performance evaluation form was created for use as the criterion measure. An alternative scoring system for the SQ was developed, and showed it to be significantly correlated with the criterion. The potential for use of the alternative scoring procedure is discussed.
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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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Nizam, Haitham. "Survival Strategies for Small Independent Full-Service Restaurants." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4162.

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Small businesses play a vital role in the modern economy. They represent the main catalyst for economic development. However, small businesses fail at a high rate, especially small independent restaurants. Around 25% of small independent restaurants fail within the first year of operation, and around 60% do not survive for more than 3 years. The purpose of this multiple case study was to explore what strategies small independent full-service restaurant owners in the Al Rehab District, Cairo, Egypt implemented to sustain operations for more than 5 years. The restaurant viability model provided the conceptual framework for this study. The population of this study comprised of 14 owners of small independent full-service restaurant with less than 50 employees in the Al Rehab District, Cairo, Egypt, who sustained their businesses operations for more than 5 years. The data sources included semistructured interviews, restaurant review websites, and social media platforms. Based on methodological triangulation of the data sources, open coding, analyzing the data using qualitative data analysis software, and member checking, 5 themes emerged: restaurant infrastructure strategies, marketing strategies, operations strategies, management strategies, and emotive strategies. The potential implications for positive social change include increasing the success rate of small independent restaurant owners, which in return will create wealth for the owners, generate employment opportunities, increase the government tax revenues, and contribute to the growth of the Egyptian economy.
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Hugol-Gential, Clémentine. "Le service au restaurant : analyse linguistique et multimodale des interactions entre personnel de service et clients." Thesis, Lyon 2, 2012. http://www.theses.fr/2012LYO20011.

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Le service, basé sur de nombreuses ressources verbales et multimodales, est déterminant dans l’organisation de la prise de repas au restaurant. Dans le cadre de ce travail de recherche, nous nous sommes particulièrement intéressée aux interactions se déroulant entre le personnel de service et la clientèle grâce à la collecte d’un corpus d’enregistrements vidéo réalisée en situation naturelle, au sein de plusieurs restaurants. Ce travail empirique, mené dans une perspective praxéologique et interactionnelle, nous a permis de dégager plusieurs phénomènes interactionnels constitutifs des pratiques professionnelles de service. Les phénomènes dégagés nous permettent de souligner l’importance et la complexité des différentes ressources mises en œuvre par les participants dans l’organisation et l’ordonnancement de leurs activités. L’analyse se focalise tout d’abord sur les pratiques par lesquelles le personnel de service ouvre régulièrement l’interaction avec les clients, puis aux différents usages de la carte, et enfin à l’organisation du choix et à l’emploi de catégories ad hoc lors de la prise de commande des plats et des vins. L’enjeu de ce travail est de comprendre l’organisation détaillée des interactions entre personnel de service et clients et ainsi, de souligner leurs caractères fondamental et structurant dans l’expérience de restauration
Based on a rich array of verbal and multimodal resources, the service is crucial in the organization of the meal at restaurant. Within this study, we are particularly interested in the interactions taking place between service staff and customers. On the basis of a corpus of video recordings realized in natural settings within several restaurants, the empirical analyses have been carried out within a praxeological and interactional perspective. Several interactional patterns within professional practices of service have been identified. These phenomena allow us to underline the importance and the complexity of various multimodal resources implemented by the participants in the organization and the coordination of their activities. This study is interested first of all in the practices by which service staff opens regularly the interaction with customers, then in the various uses of menu, and finally in the organization of the choice and the use of ad hoc categories during the order-taking of dishes and wines. The issue is to understand the detailed organization of the interactions between service staff and customers and so, to underline their fundamental and structuring character for the dining experience
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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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Jiranyakul, Pattaraporn, and Chitraporn Yoksvad. "Consumer attitudes toward Quick Service Restaurants in Thailand: the study of influencing factors affecting purchase making decision." Thesis, Mälardalens högskola, Akademin för hållbar samhälls- och teknikutveckling, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-12578.

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Abstract Date:                                 May 11, 2011 Program:                        MIMA-International Marketing Course name:                        Master Thesis (EFO705) Title:                                  Consumer attitudes toward Quick Service Restaurants in Thailand: The study of influencing factors affecting purchase                                        making decision Authors:                         Miss Pattaraporn Jiranyakul                                       Miss Chitraporn Yoksvad Tutor:                                Johan Grinbergs Problem statement:         “What is the driving force or the reason behind the fast food consumption of the Thai consumers?”  Purpose:                         The purpose of this paper is to “investigate Thai consume attitude toward Quick Service Restaurant (QSR) on Thai                                       consumer choice and the most impportant marketing factors." Method:                          This paper has applied for the quantitative method with questionnaires survey. The hypothesis testing has been                                       fomulating in analyzing the most important factors towards Thai consumers attitudes as well as the marketing mix                                       elements. The information of this paper is collected from the data of Malardalen University database. Conclusion:                       Age and income in term of demographic variable are considered to be the most significant factors of Thai consumer                                       choice on fast food consumption. Place element of the marketing mix has come to be the major factor among Thai                                       consumers followed by product, price and promotion respectively. Keywords:                       Quick Service Restaurant, Consumer Behavior, Culture, Demographics, and Marketing Mix (4’Ps)
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Books on the topic "Restaurant service"

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Cracknell, H. L. Mastering restaurant service. London: Macmillan Educational, 1989.

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Cracknell, H. L., and G. Nobis. Mastering Restaurant Service. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-19827-6.

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W, Kahl Kurt, ed. Restaurant service basics. 2nd ed. Hoboken, N.J: J. Wiley, 2009.

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W, Kahl Kurt, ed. Restaurant service basics. New York: Wiley, 2002.

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

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Restaurant food service equipment. Upper Saddle River, N.J: Pearson Prentice Hall, 2010.

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

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Controlling restaurant & food service food costs. Ocala, Fla: Atlantic Pub. Group, 2003.

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1960-, Brown Douglas Robert, ed. Controlling restaurant & food service operating costs. Ocala, Fla: Atlantic Pub. Group, 2003.

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Controlling restaurant & food service labor costs. Ocala, Fla: Atlantic Pub. Group, 2003.

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Book chapters on the topic "Restaurant service"

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Cracknell, H. L., and G. Nobis. "Restaurant Staff." In Mastering Restaurant Service, 43–61. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-19827-6_4.

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Cracknell, H. L., and G. Nobis. "Restaurant Organisation." In Mastering Restaurant Service, 85–100. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-19827-6_6.

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Cracknell, H. L., and G. Nobis. "Service Procedures." In Mastering Restaurant Service, 101–15. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-19827-6_7.

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Cracknell, H. L., and G. Nobis. "The Evolution of Restaurant Service." In Mastering Restaurant Service, 1–7. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-19827-6_1.

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Cracknell, H. L., and G. Nobis. "Service of Poultry, Game and Meat Dishes." In Mastering Restaurant Service, 170–95. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-19827-6_10.

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Cracknell, H. L., and G. Nobis. "Service of Desserts, Fruits, Savouries, Cheese and Coffee." In Mastering Restaurant Service, 196–218. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-19827-6_11.

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Cracknell, H. L., and G. Nobis. "Lamp Work." In Mastering Restaurant Service, 219–31. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-19827-6_12.

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Cracknell, H. L., and G. Nobis. "Service of Breakfast, Afternoon Tea, and Supper." In Mastering Restaurant Service, 232–49. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-19827-6_13.

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Cracknell, H. L., and G. Nobis. "Function Catering." In Mastering Restaurant Service, 250–65. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-19827-6_14.

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Cracknell, H. L., and G. Nobis. "Service of Liquid Refreshment." In Mastering Restaurant Service, 266–95. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-19827-6_15.

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Conference papers on the topic "Restaurant service"

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Fedorova, A. "Research and analysis of business processes in a catering enterprise." In International Conference "Computing for Physics and Technology - CPT2020". ANO «Scientific and Research Center for Information in Physics and Technique», 2020. http://dx.doi.org/10.30987/conferencearticle_5fd755c0127bd9.87408786.

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The restaurant business is currently experiencing a noticeable rise. The recent trend towards an increase in the standard of living of the population increases the demand for the services of enterprises in the hospitality industry, far from the last role in which restaurant-type catering enterprises play. A modern restaurant serves not only as a catering enterprise, but also as an entertainment center, where people come not only to satisfy their hunger, but also to relax, to get positive emotions from the atmosphere of hospitality. The most important aspect in the restaurant business is the quality of the services provided to the consumer. The modern Russian market of restaurant services is saturated with catering establishments that meet the tastes of a wide variety of consumers, the dynamism of the external business environment is causing a tougher competition in today's difficult conditions. In this regard, the search and formation of reserves for increasing the efficiency and development of enterprises in the sphere of restaurant services becomes especially urgent. In the most advantageous position are those enterprises that strive to constantly improve their activities, using various innovative approaches that give the institution uniqueness, originality, the ability to meet changing consumer needs and requirements. The primary task of the restaurateur is to win the favor of the guests, the successful completion of which leads to profit. The efficiency of the restaurant's business depends on the availability of good management, modern cuisine, impeccable service, interior design and reasonable pricing policy. One of the problems facing the catering industry is finding ways to improve the efficiency of promoting restaurant services, the analysis of which is an integral part of marketing. Effective quality management of services contributes to raising the status of the enterprise.
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Chochiang, Kitsiri, Pkaypreak Ung, and Narongrit Bunsaman. "One Stop Restaurant Service Application." In 2020 17th International Conference on Electrical Engineering/Electronics, Computer, Telecommunications and Information Technology (ECTI-CON). IEEE, 2020. http://dx.doi.org/10.1109/ecti-con49241.2020.9158070.

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Zhang, Jinglin, Yongsheng Ou, Guolai Jiang, and Yimin Zhou. "An approach to restaurant service robot SLAM." In 2016 IEEE International Conference on Robotics and Biomimetics (ROBIO). IEEE, 2016. http://dx.doi.org/10.1109/robio.2016.7866643.

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Sun, Ge. "System Design of Service Robot for Restaurant Service with STC89C51." In 2017 International Conference on Computer Technology, Electronics and Communication (ICCTEC). IEEE, 2017. http://dx.doi.org/10.1109/icctec.2017.00182.

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Wang Huan and Shi Yu-Qiang. "Simulation and optimization of service system for restaurant." In EM 2011). IEEE, 2011. http://dx.doi.org/10.1109/icieem.2011.6035415.

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Jurgena, Inara, Aina Muska, and Elina Jurjane. "Reduction of non-value added activities in restaurant services: the case of BBS-Dizain Ltd." In 21st International Scientific Conference "Economic Science for Rural Development 2020". Latvia University of Life Sciences and Technologies. Faculty of Economics and Social Development, 2020. http://dx.doi.org/10.22616/esrd.2020.53.021.

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In order to ensure the development and competitiveness of an organization, it is essential to continuously enhance processes, particularly those that generate revenue, i.e. business processes, as well as to introduce innovations. One of the business processes at BBS-Dizain Ltd that needs to be enhanced is the catering service. The aim of the research is to examine possibilities for shortening order processing times at BBS-Dizain Ltd. The research concluded that the average rating of order processing time at the restaurant given by the employees of BBS-Dizain Ltd (internal customers) was higher (4 points) than the rating given by visitors (external customers) (3.49 points). A contingency analysis showed that there was no correlation between the ratings given by external and internal customers; therefore, the restaurant’s personnel did not critically assess their performance in terms of order processing time. Since changes in the demand for the dishes on the menu of the restaurant exceeded 25%, and none of the dishes on the menu was a leader in terms of revenue generated, there were no dishes, the cooking process of which BBS-Dizain Ltd needed to optimize. The chefs of BBS-Dizain Ltd could enhance their skills in preparing Group AY meals, as the demand for them was relatively steady. Rearranging the workplace of a chef, using the 5S methodology, and replacing the worktop for the chef with a freezer allows significantly – two-fold – reducing the number of the steps made during the shift. However, rearranging the restaurant’s storeroom, using the 5S methodology, allows saving 95 % time spent on searching for things needed. Therefore, the possibilities to reduce order processing times at the restaurant of BBS-Dizain Ltd involve decreasing unnecessary movements of chefs at their workplaces and reducing the time spent on searching for things in the storeroom.
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Chen, Jue, and Yunhong Hao. "Layout Design For Service Operation Of Mass Customization: A Case Of Chinese Restaurant." In 2006 International Conference on Service Systems and Service Management. IEEE, 2006. http://dx.doi.org/10.1109/icsssm.2006.320542.

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Intal, Grace Lorraine, Jan Daryll Payas, Louise Mae Fernandez, and Blanca Marie Domingo. "Restaurant Information System (RIS) with QR Code to Improve Service Operations of Casual Fine Dining Restaurant." In 2020 IEEE 7th International Conference on Industrial Engineering and Applications (ICIEA). IEEE, 2020. http://dx.doi.org/10.1109/iciea49774.2020.9102036.

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Hung-Wen Tung and Von-Wun Soo. "A personalized restaurant recommender agent for mobile e-service." In IEEE International Conference on e-Technology, e-Commerce and e-Service, 2004. EEE '04. 2004. IEEE, 2004. http://dx.doi.org/10.1109/eee.2004.1287319.

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Noor, M. Z. H., A. A. A. Rahman, M. F. Saaid, M. S. A. M. Ali, and M. Zolkapli. "The development of Self-Service Restaurant Ordering System (SROS)." In 2012 IEEE Control and System Graduate Research Colloquium (ICSGRC). IEEE, 2012. http://dx.doi.org/10.1109/icsgrc.2012.6287190.

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Reports on the topic "Restaurant service"

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Zhang, Jian, D. W. Schrock, D. R. Fisher, A. Livchak, D. A. Zabrowski, Rahul A. Athalye, and Bing Liu. Technical Support Document: 50% Energy Savings for Quick-Service Restaurants. Office of Scientific and Technical Information (OSTI), September 2010. http://dx.doi.org/10.2172/990132.

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Thomas, Catherine, and Lynne Koontz. 2020 national park visitor spending effects: Economic contributions to local communities, states, and the nation. National Park Service, May 2021. http://dx.doi.org/10.36967/nrr-2286547.

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The National Park Service (NPS) manages the Nation’s most iconic destinations that attract millions of visitors from across the Nation and around the world. Trip-related spending by NPS visitors generates and supports economic activity within park gateway communities. This report summarizes the annual economic contribution analysis that measures how NPS visitor spending cycles through local economies, generating business sales and supporting jobs and income. In 2020, the National Park System received over 237 million recreation visits (down 28% from 2019). Visitors to national parks spent an estimated $14.5 billion in local gateway regions (down 31% from 2019). The estimated contribution of this spending to the national economy was 234,000 jobs, $9.7 billion in labor income, $16.7 billion in value added, and $28.6 billion in economic output. The lodging sector saw the highest direct effects, with $5 billion in economic output directly contributed to this sector nationally. The restaurants sector saw the next greatest effects, with $3 billion in economic output directly contributed to this sector nationally. Results from the Visitor Spending Effects report series are available online via an interactive tool. Users can view year-by-year trend data and explore current year visitor spending, jobs, labor income, value added, and economic output effects by sector for national, state, and local economies. The interactive tool is available at https://www.nps.gov/subjects/socialscience/vse.htm.
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Restaurant & food services: advancing priorities through research and partnerships. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, November 2011. http://dx.doi.org/10.26616/nioshpub2012105.

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Recomendaciones para minimizar la transmisión de COVID-19 en restaurantes. Inter-American Development Bank, August 2021. http://dx.doi.org/10.18235/0003522.

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La serie de documentos incluye recomendaciones generales para minimizar el riesgo de transmisión de COVID-19 en el sector turístico, así como recomendaciones específicas para diferentes subsectores y espacios turísticos (alojamientos, restaurantes, transporte local, playas, aeropuertos y puertos). Incluye también recomendaciones para gestionar protocolos de prevención y herramientas específicas para minimizar la transmisión. La serie se deriva de un ejercicio de evaluación-diagnóstico que determinó la adecuación de los protocolos de bioseguridad vigentes frente al COVID-19 en un conjunto de subsectores turísticos, identificando los principales nodos de riesgo de contagio a lo largo del proceso de prestación del servicio. La serie está compuesta por 10 documentos: Guía de Lectura, R01 Recomendaciones Generales, R02.1-R02.5 Recomendaciones Específicas por Subsector (alojamientos turísticos, restaurantes, transporte local, playas, puertos y aeropuertos.), R03 Recomendaciones de Gestión de Protocolos de Prevención, y E02.1-E02.2 Herramientas específicas para Minimizar la Transmisión.
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Recomendaciones para minimizar la transmisión de COVID-19 en transporte local. Inter-American Development Bank, August 2021. http://dx.doi.org/10.18235/0003523.

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La serie de documentos incluye recomendaciones generales para minimizar el riesgo de transmisión de COVID-19 en el sector turístico, así como recomendaciones específicas para diferentes subsectores y espacios turísticos (alojamientos, restaurantes, transporte local, playas, aeropuertos y puertos). Incluye también recomendaciones para gestionar protocolos de prevención y herramientas específicas para minimizar la transmisión. La serie se deriva de un ejercicio de evaluación-diagnóstico que determinó la adecuación de los protocolos de bioseguridad vigentes frente al COVID-19 en un conjunto de subsectores turísticos, identificando los principales nodos de riesgo de contagio a lo largo del proceso de prestación del servicio. La serie está compuesta por 10 documentos: Guía de Lectura, R01 Recomendaciones Generales, R02.1-R02.5 Recomendaciones Específicas por Subsector (alojamientos turísticos, restaurantes, transporte local, playas, puertos y aeropuertos.), R03 Recomendaciones de Gestión de Protocolos de Prevención, y E02.1-E02.2 Herramientas específicas para Minimizar la Transmisión.
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Recomendaciones para minimizar la transmisión de COVID-19 en alojamientos turísticos. Inter-American Development Bank, August 2021. http://dx.doi.org/10.18235/0003517.

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La serie de documentos incluye recomendaciones generales para minimizar el riesgo de transmisión de COVID-19 en el sector turístico, así como recomendaciones específicas para diferentes subsectores y espacios turísticos (alojamientos, restaurantes, transporte local, playas, aeropuertos y puertos). Incluye también recomendaciones para gestionar protocolos de prevención y herramientas específicas para minimizar la transmisión. La serie se deriva de un ejercicio de evaluación-diagnóstico que determinó la adecuación de los protocolos de bioseguridad vigentes frente al COVID-19 en un conjunto de subsectores turísticos, identificando los principales nodos de riesgo de contagio a lo largo del proceso de prestación del servicio. La serie está compuesta por 10 documentos: Guía de Lectura, R01 Recomendaciones Generales, R02.1-R02.5 Recomendaciones Específicas por Subsector (alojamientos turísticos, restaurantes, transporte local, playas, puertos y aeropuertos.), R03 Recomendaciones de Gestión de Protocolos de Prevención, y E02.1-E02.2 Herramientas específicas para Minimizar la Transmisión.
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Recomendaciones para minimizar la transmisión de COVID-19 en aeropuertos y puertos. Inter-American Development Bank, August 2021. http://dx.doi.org/10.18235/0003521.

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La serie de documentos incluye recomendaciones generales para minimizar el riesgo de transmisión de COVID-19 en el sector turístico, así como recomendaciones específicas para diferentes subsectores y espacios turísticos (alojamientos, restaurantes, transporte local, playas, aeropuertos y puertos). Incluye también recomendaciones para gestionar protocolos de prevención y herramientas específicas para minimizar la transmisión. La serie se deriva de un ejercicio de evaluación-diagnóstico que determinó la adecuación de los protocolos de bioseguridad vigentes frente al COVID-19 en un conjunto de subsectores turísticos, identificando los principales nodos de riesgo de contagio a lo largo del proceso de prestación del servicio. La serie está compuesta por 10 documentos: Guía de Lectura, R01 Recomendaciones Generales, R02.1-R02.5 Recomendaciones Específicas por Subsector (alojamientos turísticos, restaurantes, transporte local, playas, puertos y aeropuertos.), R03 Recomendaciones de Gestión de Protocolos de Prevención, y E02.1-E02.2 Herramientas específicas para Minimizar la Transmisión.
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Recomendaciones para minimizar el riesgo de transmisión de COVID-19 en el sector turístico de América Latina y el Caribe: guía de lectura. Inter-American Development Bank, August 2021. http://dx.doi.org/10.18235/0003526.

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La serie de documentos incluye recomendaciones generales para minimizar el riesgo de transmisión de COVID-19 en el sector turístico, así como recomendaciones específicas para diferentes subsectores y espacios turísticos (alojamientos, restaurantes, transporte local, playas, aeropuertos y puertos). Incluye también recomendaciones para gestionar protocolos de prevención y herramientas específicas para minimizar la transmisión. La serie se deriva de un ejercicio de evaluación-diagnóstico que determinó la adecuación de los protocolos de bioseguridad vigentes frente al COVID-19 en un conjunto de subsectores turísticos, identificando los principales nodos de riesgo de contagio a lo largo del proceso de prestación del servicio. La serie está compuesta por 10 documentos: Guía de Lectura, R01 Recomendaciones Generales, R02.1-R02.5 Recomendaciones Específicas por Subsector (alojamientos turísticos, restaurantes, transporte local, playas, puertos y aeropuertos.), R03 Recomendaciones de Gestión de Protocolos de Prevención, y E02.1-E02.2 Herramientas específicas para Minimizar la Transmisión.
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Recomendaciones para la gestión de protocolos de prevención de COVID-19 en establecimientos y espacios turísticos. Inter-American Development Bank, August 2021. http://dx.doi.org/10.18235/0003519.

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La serie de documentos incluye recomendaciones generales para minimizar el riesgo de transmisión de COVID-19 en el sector turístico, así como recomendaciones específicas para diferentes subsectores y espacios turísticos (alojamientos, restaurantes, transporte local, playas, aeropuertos y puertos). Incluye también recomendaciones para gestionar protocolos de prevención y herramientas específicas para minimizar la transmisión. La serie se deriva de un ejercicio de evaluación-diagnóstico que determinó la adecuación de los protocolos de bioseguridad vigentes frente al COVID-19 en un conjunto de subsectores turísticos, identificando los principales nodos de riesgo de contagio a lo largo del proceso de prestación del servicio. La serie está compuesta por 10 documentos: Guía de Lectura, R01 Recomendaciones Generales, R02.1-R02.5 Recomendaciones Específicas por Subsector (alojamientos turísticos, restaurantes, transporte local, playas, puertos y aeropuertos.), R03 Recomendaciones para la Gestión de Protocolos de Prevención, y E02.1-E02.2 Herramientas específicas para Minimizar la Transmisión.
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Recomendaciones para minimizar el riesgo de transmisión de COVID-19 en establecimientos y espacios turísticos. Inter-American Development Bank, August 2021. http://dx.doi.org/10.18235/0003524.

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La serie de documentos incluye recomendaciones generales para minimizar el riesgo de transmisión de COVID-19 en el sector turístico, así como recomendaciones específicas para diferentes subsectores y espacios turísticos (alojamientos, restaurantes, transporte local, playas, aeropuertos y puertos). Incluye también recomendaciones para gestionar protocolos de prevención y herramientas específicas para minimizar la transmisión. La serie se deriva de un ejercicio de evaluación-diagnóstico que determinó la adecuación de los protocolos de bioseguridad vigentes frente al COVID-19 en un conjunto de subsectores turísticos, identificando los principales nodos de riesgo de contagio a lo largo del proceso de prestación del servicio. La serie está compuesta por 10 documentos: Guía de Lectura, R01 Recomendaciones Generales, R02.1-R02.5 Recomendaciones Específicas por Subsector (alojamientos turísticos, restaurantes, transporte local, playas, puertos y aeropuertos.), R03 Recomendaciones de Gestión de Protocolos de Prevención, y E02.1-E02.2 Herramientas específicas para Minimizar la Transmisión.
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