Relevant bibliographies by topics / Restaurant staff motivation

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

Academic literature on the topic 'Restaurant staff motivation'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Restaurant staff motivation"

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Velikova, S. A. "THE STUDY OF EMPLOYEE MOTIVATION IS THE BASIS OF THE MOTIVATION (USING THE EXAMPLE OF THE ADAM AND EVE RESTAURANT)." EKONOMIKA I UPRAVLENIE: PROBLEMY, RESHENIYA 2, no. 12 (2021): 15–20. http://dx.doi.org/10.36871/ek.up.p.r.2021.12.02.003.

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The article raises the question of studying the motivation of restaurant employees by the ex-ample of the development of a motivation system for the staff of the restaurant “Adam and Eve”. Significant indicators of the features of the motivational sphere of staff, both having direct contact with visitors and working in offices, have been identified. A comparative analysis was carried out, the features of the motivational sphere of the restaurant staff's personality, their impact on labor productivity were determined. The result of the anal-ysis of the restaurant's personnel management system i
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Lopatiuk, R. I. "Staff Management as an Effective Instrument for Improving the Hospitality Industry." Business Inform 12, no. 527 (2021): 277–82. http://dx.doi.org/10.32983/2222-4459-2021-12-277-282.

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The article is aimed at studying the issues that determine the relationship between the management function and its instrumental apparatus to improve the efficiency of the functioning of enterprises in the food organization industry. The article analyzes the relationships in the team, which form the basis for staff management in restaurant facilities, since in the conditions of constant socioeconomic changes and dynamic development of market relations, the need for effective and professional management staff increases. Socioeconomic approaches to improving the efficiency of human resource mana
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Romero, Isidoro, Igone Porto Gómez, and Jon Mikel Zabala-Iturriagagoitia. "‘Cookpetition’: Do restaurants coopete to innovate?" Tourism Economics 25, no. 6 (2018): 904–22. http://dx.doi.org/10.1177/1354816618811551.

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This article studies the influence of ‘coopetition’, that is, cooperation between competitors, on the innovative behaviour of restaurant firms. The analysis is based on data gathered from a representative survey conducted on Spanish small and medium-sized enterprises operating in the restaurant industry. A binary logistic regression specification is used to test the core hypotheses in the article. The results confirm that coopetition fosters product innovation in restaurant companies. Coopeting restaurants also introduce more process innovations, although this effect is not found to be statist
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Watson, Alastair W., Babak Taheri, Steven Glasgow, and Kevin D. O’Gorman. "Branded restaurants employees’ personal motivation, flow and commitment." International Journal of Contemporary Hospitality Management 30, no. 3 (2018): 1845–62. http://dx.doi.org/10.1108/ijchm-02-2017-0075.

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Purpose Augmenting employees’ commitment is of important interest to hospitality managers, particularly in the branded restaurant industry where the workforce is often transient. This paper aims to identify and analyse if levels of personal motivation and flow are drivers of commitment, and if the relationship between the variables is moderated by length of service, age and gender. Design/methodology/approach The study is a large-scale empirical investigation of hospitality staff in the UK branded restaurants through 1,133 survey responses, measuring levels of personal motivation, flow and com
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Garasymliuk, Mariia, and Olga Datsiv. "WAYS TO INCREASE THE EFFICIENCY OF PERSONNEL MANAGEMENT OF THE RESTAURANT ENTERPRISE." HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 298, no. 5 Part 1 (2021): 47–51. http://dx.doi.org/10.31891/2307-5740-2021-298-5(1)-8.

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The article is devoted to outlining ways to improve the personnel management system in the field of corporate development of restaurant enterprises, which includes the introduction of innovative technologies of restaurant service, employee training programs to grow professional competencies and personal psychological characteristics, career advancement for the best employees. It is determined that the basic principle of personnel management in restaurants is systemic, so the search for ways to improve management should include consideration of this process as a holistic system, taking into acc
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Yerdavletova, Farida, and Temirkhan Mukhambetov. "Restaurant Market in Kazakhstan: A Portrait in Comparison with the US Market." Business: Theory and Practice 15, no. (3) (2014): 269–78. https://doi.org/10.3846/btp.2014.27.

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Market for restaurant services is one of the leading providers in terms of employment, scope of provided services and impact on the quality of life. At the same time, it remains as one of the closed and unexplored markets in terms of analysis of its problems and emerging trends. The aim of this article is a comprehensive analysis of industries in Kazakhstan by comparing it to the US market of restaurant industry. Furthermore, to improve management efficiency in restaurants, a research was conducted on behavioral differences of customers and level of management in restaurant industry, giving fe
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Semykina, Maryna, Hryhorii Savelenko, and Anna Semykina. "Management of Business Culture in Trade and Restaurant Business from the Perspective of Motivational Management and Social Responsibility." Central Ukrainian Scientific Bulletin. Economic Sciences, no. 12(45) (2024): 137–48. https://doi.org/10.32515/2663-1636.2024.12(45).137-148.

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This article focuses on identifying ways to improve business culture management through the integration of motivational management and social responsibility. Scientific approaches to the study of business culture management have been researched and systematized. From the perspective of the comprehensive approach developed by the author, the advantages of the proposed definition of business culture management are substantiated: it is a purposeful process of creating, maintaining and developing a system of values, behavioral norms, beliefs and symbols shared by the organization's employees and a
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Lopatiuk, Ruslana. "IMPROVING THE METHODS OF PERSONNEL MANAGEMENT OF THE RESTAURANT CHAIN." Three Seas Economic Journal 3, no. 3 (2022): 42–48. http://dx.doi.org/10.30525/2661-5150/2022-3-7.

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The aim of the article is to study the issues that determine the relationship between the management function and its instrumental apparatus to improve the efficiency of enterprises in the field of catering. Methodology. The management system used and inherent in the network of restaurants in Vinnytsia is investigated in order to identify their effectiveness and determine their strengths and weaknesses. The article analyzes the relationships in the team, which form the basis of personnel management at restaurant business enterprises, because in the conditions of constant socio-economic changes
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Davydova, Oksana Yu, Nataliia I. Cherevychna, and Anna A. Grechko. "The Role of HR-Management in the Hotel and Restaurant Industry." Business Inform 2, no. 565 (2025): 262–69. https://doi.org/10.32983/2222-4459-2025-2-262-269.

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The aim of the article is to explore the functioning of the HR management service of hotel and restaurant enterprises using the example of the «Baden-Baden» hotel in the city of Kharkiv, to identify its expediency and necessity for ensuring the competitiveness of the enterprise, and to form potential opportunities to increase the efficiency of staff and the enterprise as a whole. The article examines the peculiarities of organizing HR management in the hospitality industry using the example of the «Baden-Baden» hotel located in the city of Kharkiv. The defining aspects of personnel management
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Shtangeeva, Nadiya. "RATIONAL ORGANIZATION OF WORK OF RESTAURANT STAFF: PROBLEMS AND SOLUTIONS." Economies' Horizons, no. 2(31) (May 20, 2025): 110–17. https://doi.org/10.31499/2616-5236.2(31).2025.330806.

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The restaurant business is one of the most dynamic and competitive sectors of the economy, where the quality of customer service directly depends on the effective organization of staff labor. Successful operation of a catering establishment is impossible without a well-established system of labor management. Proper planning of work processes, distribution of functional responsibilities, creation of favorable working conditions and motivation of employees contribute not only to increasing productivity, but also to the formation of a positive image of the restaurant among visitors. However, in p
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Dissertations / Theses on the topic "Restaurant staff motivation"

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Ковальова, К. В. "Удосконалення системи мотивації праці на підприємстві ресторанного господарства (на прикладі кіноресторану «Re’Lux»)". Thesis, 2020. http://dspace.oneu.edu.ua/jspui/handle/123456789/11701.

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Об’єктом дослідження у кваліфікаційній роботі є процес організації праці персоналу та мотиваційних механізмів його стимулювання на підприємстві ресторанного господарства. Предмет дослідження – сукупність теоретичних та практичних аспектів, пов’язаних з можливістю удосконалення системи мотивації праці на підприємстві ресторанного господарства. Проаналізовано теоретичні аспекти системи мотивації праці, базові принципи мотивації праці, а також мотиваційні аспекти для персоналу підприємства ресторанного господарства, виробничу діяльність підприємства, структуру персоналу за якісним складом, пров
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Блажко, І. О. "Удосконалення стимулювання праці персоналу підприємства з метою підвищення її ефективності". Thesis, 2018. http://dspace.oneu.edu.ua/jspui/handle/123456789/9887.

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Об’єкт дослідження - діяльність персоналу підприємства, зокрема ресторану «Марсала». У роботі розглядаються теоретичні аспекти стимулювання персоналу в ресторані. Master's qualification work consists of three sections.<br>The object of study is the activity of the personnel of the enterprise, in particular the restaurant «Marsala».
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Books on the topic "Restaurant staff motivation"

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Struggles, Kirstie. An investigation into motivation in particular the affects a management change has had on staff motivation at a Whitbread plc restaurant. Oxford Brookes University, 2002.

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National Restaurant Association (U.S.), ed. Building excellence: Selecting, motivating and retaining a professional foodservice staff : selected articles from NRA news. National Restaurant Association, 1986.

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Prestini, Francesco. Creating a Winning Team: Staff Motivation and Team Building in Restaurant Hotels Catering and Winebar. Lulu Press, Inc., 2023.

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Book chapters on the topic "Restaurant staff motivation"

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Joshi, Satish, Rakesh Dani, and Yashwant Singh Rawal. "A Study on Factors that Influence Job Satisfaction in the Restaurant Industry of Uttarakhand." In Research in Tourism and Hospitality Management. AIJR Publisher, 2022. http://dx.doi.org/10.21467/books.134.2.

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The restaurant industry has distinct attributes that define it apart from many other sectors in terms of product production, delivery, and consumption and employees play a very critical role in any organization. Therefore, the job satisfaction of employees working in this industry is very important. The aim of this chapter is to examine the factors impacting the job satisfaction of restaurant staff at Uttarakhand. Out of total 500 employees, 397 employees from 15 different types of restaurants filled the full questionnaire and the collected data is analyzed through different statistical tools
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Spodar, Kateryna. "THEORETICAL ASPECTS OF IMPROVING THE SYSTEM OF INTER-COMPANY STAFF TRAINING IN HOTEL AND RESTAURANT BUSINESS ENTERPRISES." In Traditions and new scientific strategies in the context of global transformation of society. Publishing House “Baltija Publishing”, 2024. http://dx.doi.org/10.30525/978-9934-26-406-1-30.

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Internal training takes an important place in the personnel management system in organizations, ensuring the necessary level of competence of employees. The set of systems of in-house training of enterprises makes the labor potential of the country more adaptive, which is desirable taking into account the constant changes in market conditions. Society is interested in the constant improvement of working conditions. The increase in the standard of living as a whole determines the increase in the level of demands on the employer from the population, which also affects the organization of work wi
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Güngör, Ozan, Sinan Yilmaz, and Hakan Yılmaz. "Leadership in the Kitchen." In Leadership Approaches in Global Hospitality and Tourism. IGI Global, 2023. http://dx.doi.org/10.4018/978-1-6684-6713-8.ch014.

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Increased competition has made it an imperative for restaurants to have strong management in the kitchen to ensure competitive success. Being good at preparing food doesn't necessarily mean being a successful manager in the kitchen. A good kitchen manager needs to have a wide range of skills, like math and accounting for calculations associated with menu planning and cost management, managerial skills for organization, leading, and control in the kitchen, along with marketing skills for better understanding and responding to customer demands. There is continuous production in the kitchen manag
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Conference papers on the topic "Restaurant staff motivation"

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Hakova, Mira. "MONITORING OF MOTIVATIONAL NEEDS OF MOTIVATIONAL NEEDS OF THE STAFF OF HOTEL AND RESTAURANT ENTERPRISES." In Transformation processes of the economic system in the context of modern challenges. Publishing House “Baltija Publishing”, 2024. http://dx.doi.org/10.30525/978-9934-26-398-9-22.

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