Relevant bibliographies by topics / Waiters

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

Academic literature on the topic 'Waiters'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 August 2024

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Journal articles on the topic "Waiters"

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Witarsa, Witarsa, I. Made Darsana, I. Made Sudjana, and Wamaungo Juma Abdu. "Performance of Organizational Staff and Guest Satisfaction in the Tourism Industry in Indonesia." Society 10, no. 1 (June 30, 2022): 157–65. http://dx.doi.org/10.33019/society.v10i1.372.

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The waiter’s role is of great importance in the smooth operation of a restaurant business within the tourism industry. Thus, it is necessary to critically examine the waiter’s performance concerning guest satisfaction in a tourism organization. In the case of this study, a waiter not only performs the role of a waitress but is also tasked to become an ambassador within the sector. Taking Warung Mesari in the context of this study, waiters must display good hospitality in welcoming visitors and introducing and preserving the restaurant’s image. Based on this view, the present study looks at the performance of waiters as a way to contribute to the increament in the number of guests satisfied with the services provided by warung Mesari. The research method used is descriptive-qualitative, with data collection techniques in the form of interviews, documentation studies, and observations. This study revealed that: the waiters were able to provide good service and establish good relationships with guests who visited the restaurant; the waiters have done their job successfully; the restaurant has received many positive guest comments from guests; the restaurant also gets repeater guests; and guests who have visited again invite their friends to visit the Warung Mesari restaurant.
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Nugraha, Syahrul. "THE MODELS OF TRAINING BASED ON TRAINING NEEDS ANALYSIS FOR WAITERS/SS IN REGENCY OF SAMOSIR." Jurnal Akademi Pariwisata Medan 10, no. 2 (December 21, 2022): 107–24. http://dx.doi.org/10.36983/japm.v10i2.315.

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This research aims to know the performances of waiters in restaurants of star hotels in Regency Of Samosir, and the models of trainings for waiters in the hotels. Data processed by quantitative approach to get the mean of each variable and aspects of competencies. The results of observations and interviews are described using qualitative method. Then, the results of questionnaires and interviews processings are analysed by qualitative approach. This is a descriptive research aims to get the descriptions of the performances of the waiters/ss in hotels of the research location and the model of trainings for waiters/ss in the hotel The respondents in this research are the waiters/ss of star hotels restaurants in The Regency Of Samosir, they are 80 persons. The results show that the waiter/ss are low categorized for skill, and knowledge aspects, whilst for attitude aspect, they are good category, but generally, the waiters/ss do not reach the performances expected. The model for trainings can be used for the waiters/ss are the combinations of on the job training and off the job training models. The best training for the waiters/ss for the model of on the job training is couching/understudy. For the model of off the job training, the most suitable trainings for the waiters/waitress are vestibule training and role playing combined with lecturing.
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Kemala, Zia, Khoirul Fajri, and Sophia Nurhalida Maulani. "Communication in the Hospitality Industry: Azzuma Korean Restaurant in Malaysia." Tourism and Sustainable Development Review 1, no. 1 (March 31, 2020): 49–56. http://dx.doi.org/10.31098/tsdr.v1i1.11.

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The restaurant is one of the important facilities in the hospitality industry. It supports the guest's comfort when staying at a hotel. The restaurant serves to provide food and drinks for guests who stay and visit the hotel. The waiter served this service. The role of the waiter is one of an influential factor in bridging between guests and food providers. Therefore, waiters are required to be good in communication, whether in national or international languages. Language skills are important to support the work of waiters or waitresses because language is the ability possessed by humans to communicate with other humans. Hence, the research was conducted to found out the obstacles faced by waiters when served Korean guests and how to overcome the obstacles of waiters when served Korean guests. This research was conducted for five months at Azzuma Restaurant in Nilai Springs Resort Hotel, Negeri Sembilan Malaysia. This research applied a qualitative research design. The data collection was collected through observation, interviews, and literature study. Based on the research, there were two findings related to communication skills in the hospitality industry. First, the waiters faced several obstacles when served Korean guests at Azuma Fusion restaurant. Therefore the information can not be transferred well from the customer to the waiter. Second, it was found that there are several ways to overcome the obstacles when served Korean guests at Azuma Fusion restaurant.
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Yani, Ni Wayan Mega Sari Apri, and Putu Eka Wirawan. "Performance Optimization of Staff in Improving Guest Satisfaction." International Journal of Social Science and Business 6, no. 4 (November 10, 2022): 452–61. http://dx.doi.org/10.23887/ijssb.v6i4.52067.

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During the Covid-19 pandemic, Bali tourism experienced difficult times, so that many businesses in the tourism accommodation sector were destroyed. Various efforts were made, so that they could survive in difficult times, one of which was strict financial arrangements, reduction of employees, laying off and laying off employees. The performance of the waiter plays an important role in the smooth operation of a restaurant, so it is necessary to optimize the performance of the waiter so that guest satisfaction increases. At the Warung Mesari restaurant, the waiter is not only a waiter for visiting guests, but also an ambassador in introducing and maintaining the restaurant's image. This study looks at the performance of waiters in an effort to increase guest satisfaction and what efforts are made by the Warung Mesari restaurant in optimizing the performance of the waiters. The research method used is descriptive-qualitative with data collection techniques in the form of interviews, documentation studies, and observations. This study resulted in the following findings: the waiters were able to provide good service and establish good relationships with guests who visited the restaurant; the waiters have done their job successfully; the restaurant has received many positive guest comments from guests; the restaurant also gets repeater guests; and guests who have visited again invite their friends to visit the Warung Mesari restaurant.
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Baker, Mike. "By a Waiter, for Waiters and Managers, Too." Hospitality & Tourism Educator 4, no. 3 (May 1992): 79–80. http://dx.doi.org/10.1080/23298758.1992.10685458.

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Sunil Bhutada, Chandana Kavuri, Sanjana Marru, and Anusha Tanniru. "Predicting waiters prompt service by analyzing restaurants rating and other factors using machine learning." World Journal of Advanced Research and Reviews 15, no. 1 (July 30, 2022): 064–47. http://dx.doi.org/10.30574/wjarr.2022.15.1.0552.

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This project aims to predict waiters prompt service and analyze how other factors like Restaurant’s ranking, Ambience, customers finance etc., effect waiters small incentive. Major reasons were analyzed so, that restaurant brings some changes to increase waiter’s service along with restaurant’s reputation and it’s like giving good reward for their appreciative service. Not only waiters service effect their incentive but also restaurants ambience, ranking, food quality also because some effect. Some models were proposed to predict the tip these shows the result with all the factors involved and helps to predict the expected result. The proposed model is validated against techniques like Random forest Regressor Using Hyper tuning, Bayesian Ridge Regressor, Elasticnet Regressor. Along with good visualization for better analysis using Mat plot, seaborn. They are particularly suited to predicting exact output as expected. For implementation purposes, choose features like total_bill, tip, sex, smoker, day, time, etc., the proposed model is evaluated with a waiter’s tip data set along with some changes to dataset based on various performance to show its effectiveness.
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Zhang, Yucheng, and Stephen J. Frenkel. "Employee indifference and inaction against abusive supervision." Employee Relations 40, no. 6 (October 1, 2018): 981–98. http://dx.doi.org/10.1108/er-07-2017-0169.

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PurposeThe purpose of this paper is to investigate how part-time waiters perceive and respond to abusive supervision by the owner-manager of a small restaurant.Design/methodology/approachAn ethnographic approach was used to collect data. One of the authors worked as a participant observer for three months. In addition, 13 interviews and three focus group discussions were conducted.FindingsData analysis showed how neutral identification based on a primary identity—liu xu sheng(overseas student)—overshadows employees’ occupational identity (waiter), which helps waiters to cope with abusive supervision.Originality/valueDevelopment and application of the concept of neutral organizational identification orientation encourages emotional suppression and reframing, leading to waiters’ indifference and acquiescence in abusive supervision. Implications are drawn for theory and the practice of managing part-time and temporary workers.
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Yusup, I. Wayan Edi, I. Gst Made Suka Arnawa, and Ni Putu Isha Aprinica. "Pengaruh standar operasional prosedur terhadap kinerja pramusaji di puri santrian resort and spa." Jurnal Ilmiah Pariwisata dan Bisnis 2, no. 1 (January 30, 2023): 210–23. http://dx.doi.org/10.22334/paris.v2i1.293.

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Meningkatnya pendirian Hotel dan restoran di berbagai tempat merupakan hasil dari permintaan pasar yang memang meningkat juga. Oleh karena itu, untuk tetap dapat bersaing dengan restoran-restoran lainnya, setiap restoran harus dapat meningkatkan kinerja waiter/pramusaji mereka untuk dapat menciptakan kepuasan pelanggan yang dapat berpengaruh terhadap loyalitas pelanggan. Tujuan penelitian ini adalah untuk mengetahui tingkat pengaruh standar operasional prosedur terhadap kinerja waiter/pramusaji di beach club restaurant puri santrian resort and spa. Penelitian ini dilaksanakan pada Mei 2020. Penentuan sampel pada penelitian ini adalah secara disproportionate stratified random sampling dengan jumlah data di olah dengan menggunakan analisis deskriptif dan analisis regresi linear sederhana. Metode yang digunakan dalam penelitian ini adalah deskriptif dan kuantitatif, yang menggambarkan bahwa standar operasional prosedur mempengaruhi kinerja waiter/pramusaji. Hasil penelitian ini menunjukan pengaruh implementasi standar operasional prosedur terhadap kinerja waiter/pramusaji yang dibagi dengan tiga dimensi yaitu efesien, efektif dan konsisten. Ini berarti bahwa terdapat hubungan positif yang kuat antara standar operasional prosedur (X) dengan kinerja waiter/pramusaji (Y). Nilai koefisien determinasi penelitian ini yaitu sebesar 84,0% yang berarti variasi standar operasional prosedur terhadap kinerja waiter/pramusaji sebesar 84,0% sedangkan sisanya 16,0% ditentukan oleh variabel lain diluar standar operasional prosedur yang tidak dibahas di dalam penelitian ini. The increase in the establishment of hotels and restaurants in various places is the result of market demand is indeed increasing as well. Therefore, in order to remain competitive with other restaurants, every restaurant should be able to improve the performance of their waiter/waitress to be able to create customer satisfaction which can affect customer loyalty. The purpose of this study was to determine the level of influence of standard operating procedures on the performance of the waiter/waitress at the beach club restaurant puri santrian resort and spa. This research was carried out in May 2020. The determination of the sample in this study was disproportionately stratified random sampling with the amount of data processed using descriptive analysis and linear regression analysis simple. The method used in this research is descriptive and quantitative, which illustrates that standard operating procedures affect the performance of waiters/waitresses. Results This study shows the effect of implementing standard operating procedures on performance waiter/waitress divided by three dimensions, namely efficient, effective and consistent. This means that there is a strong positive relationship between standard operating procedures (X) and performance waiter/waitress (Y). The value of the coefficient of determination in this study is 84.0%, which means the variation standard operating procedures on the performance of waiters/waitresses by 84.0% while the remaining 16.0% determined by other variables outside of standard operating procedures that are not discussed in the study this.
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Andriani, Dewi, Riska Veronika, and Nila Sartika Achmadi. "The Implementation of Waiters And Waitresses’ Upselling Techniques At Ticket’s Cafe of Horison Ultima Makassar Hotel." PUSAKA (Journal of Tourism, Hospitality, Travel and Business Event) 2, no. 1 (January 31, 2020): 59–65. http://dx.doi.org/10.33649/pusaka.v2i1.41.

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This study aims to analyze the use of upselling techniques among waiters and waitresses at the Ticket’s Café in Hotel Horison Ultima Makassar. This analysis includes the answer to whether or not they use upselling techniques, how they use it, and what the result is. The data in this research are collected during observation and interview. This research studies the waiters and waitresses along with their superiors. The data are then analyzed with descriptive qualitative method which includes data reduction, presentation and conclusion drawing. The result of this research is that the waiter and waitresses have been proven to use some upselling techniques; however the implementation is not as effective as expected because the number of waiters and waitresses is not enough to deliver the best impacts of the techniques and not all of them use the right upselling techniques.
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Tanovic, Ema, Greg Hajcak, and Jutta Joormann. "Hating waiting." Journal of Experimental Psychopathology 9, no. 1 (January 1, 2018): 204380871877898. http://dx.doi.org/10.1177/2043808718778982.

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Difficulty tolerating uncertainty has been linked to heightened negative affect and risk for various forms of psychopathology. Willingness to tolerate uncertainty is usually assessed by self-report but investigating behavior under uncertainty may be particularly informative. This study examined whether willingness to wait in uncertainty is related to individual differences in impulsivity, anxiety, and emotion regulation. Students ( n = 56) completed an uncertain gambling task in which they chose between a small, low-probability reward available immediately and a larger, higher probability reward available after an uncertain delay. The distribution of the data indicated two groups: those who always waited and those who did not. Non-waiters compared to waiters were characterized by higher levels of delay discounting, neuroticism, inhibitory intolerance of uncertainty, and worry. They also reported more tension following the task than did waiters. Among non-waiters, greater delay discounting was associated with less willingness to wait in uncertainty. These findings suggest a link between compromised decision-making under uncertainty and heightened risk for psychopathology.
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More sources

Dissertations / Theses on the topic "Waiters"

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Eberly, Andrew. "Songs For Waiters: A Lyrical Play in Two Acts." University of Dayton / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=dayton1335635480.

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King, Lindsey M. Kalleberg Arne L. "Are front-line service occupations transitional or dead-end? the case of waiters and waitresses /." Chapel Hill, N.C. : University of North Carolina at Chapel Hill, 2007. http://dc.lib.unc.edu/u?/etd,878.

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Thesis (M.A.)--University of North Carolina at Chapel Hill, 2007.
Title from electronic title page (viewed Dec. 18, 2007). "... in partial fulfillment of the requirements for the degree of Master of Arts in the Department of Sociology." Discipline: Sociology; Department/School: Sociology.
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Lerum, Kari A. "Doing the dirty work : emotion work, professionalism, and sexuality in a customer service economy /." Thesis, Connect to this title online; UW restricted, 2000. http://hdl.handle.net/1773/8904.

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Willemse, Sharron Ann. "Burnout, coping and engagement in the hospitality industry / Sharron A. Willemse." Thesis, North-West University, 2006. http://hdl.handle.net/10394/1285.

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MacAodha, Patricia Louise. "Waitperson/customer interaction as an example of community." PDXScholar, 1991. https://pdxscholar.library.pdx.edu/open_access_etds/4330.

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This thesis draws from research done in a particular urban setting, and illustrates the foundations of a type of social structure called "respite community". "Respite community" is a specifically urban phenomenon which can be defined as temporal, ad hoc, face to face, an aggregate of people who seek temporary relief from social stresses and support through socialized interaction.
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Rusche, Sarah E. "Unpredictable Bar and Grille: It’s Got Nothing to Do With Food An Exploratory Study of the Subculture of Restaurant Workers." Ohio University / OhioLINK, 2003. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1059514132.

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De, Villiers Charl. "The relationships between emotional labour, the HEXACO personality traits, work engagement and burnout in the hospitality industry." Thesis, Stellenbosch : Stellenbosch University, 2015. http://hdl.handle.net/10019.1/96880.

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Thesis (MCOM)--Stellenbosch University, 2015.
ENGLISH ABSTRACT: The flexible nature of the service delivery environment has had a major impact on the functioning of organisations. Managers realise that they need to be flexible and able to change if they want to survive in the long run. Employees are the tools service organisations utilise to make profit in the hospitality industry. The restaurant industry is a highly competitive environment and managers cannot afford poor service delivery from employees. Employees experiencing high levels of job engagement and low levels of job burnout have indicated superior performance and increased financial returns. The primary objective of this research study was to develop and empirically test a structural model that elucidates the antecedents of variance in job engagement and job burnout among frontline waitrons at franchise x in the Western Cape. In addition, the research study investigated whether employees utilise deep acting or surface acting when faced with emotional labour demands. The study investigated whether certain personality traits are more suitable for the industry by investigating whether certain personality characteristics are related to job engagement or job burnout. In this research study, partial least square (PLS) analyses were utilised to test the formulated hypotheses. Quantitative data was collected from 333 frontline waitrons employed at franchise x in the Western Cape. Data was collected specifically for the purposes of the study and participation was voluntary. The survey was distributed at the branches of franchise x. Managers had a week to facilitate their frontline waitrons in the completion of the surveys. The data was kept confidential and anonymous throughout the study. The survey comprised five sections. The first section asked participants for specific biographical and employment information. Subsequent sections measured specific latent variables applicable to the study utilising reliable and valid measuring instruments. These instruments were the Maslach Burnout Inventory (MBI) (Naude & Rothmann, 2004), Ultrecht Work Engagement Scale (UWES) (Schaufeli & Bakker, 2004), HEXACO-PI-R (Ashton, Lee, Pozzebon, Visser & Worth, 2010) and the Emotional Labour Scale (ELS) (Van Gelderen, Konijn & Bakker, 2011). Data was subjected to a range of statistical analyses. The findings shed light on the importance of job engagement for frontline waitrons at the branches of franchise x in the Western Cape. The results indicate that proactive management of job and personal resources and job demands may result in desirable outcomes such as increased job engagement and financial returns. The study provides South African industrial psychologists with much needed insight into the presenting problem within the hospitality industry. With reference to the managerial implications and the recommended interventions, industrial psychologists can ensure retention of job engagement and decrease of job burnout among frontline waitrons within the hospitality industry.
AFRIKAANSE OPSOMMING: Die buigsame aard van die diensverskaffingsomgewing het ‘n groot impak gehad op die funksionering van organisasies. Bestuurders het tot die besef gekom dat hulle buigsaam moet wees asook bereid wees om te verander indien hulle op die lange duur wil oorleef. Werknemers is die gereedskap wat diensorganisasies gebruik om ‘n wins in die gasvryheidsbedryf te maak. Die restaurantbedryf is ‘n hoogs mededingende omgewing en bestuurders kan nie swak dienslewering deur hul werknemers bekostig nie. Werknemers wat hoë vlakke van werksbetrokkenheid (job engagement) en lae vlakke van werksuitbranding (job burnout) ervaar, toon superieure prestasie en verhoogde finansiële opbrengste. Die hoofdoelwit van hierdie navorsingstudie was om ‘n strukturele model te ontwikkel en empiries te toets om die antesedente van variansie in werksbetrokkenheid en werksuitbranding onder eerstelynkelners by franchise x in die Wes-Kaap te verklaar. Daarbenewens het die navorsingstudie ook ondersoek of werknemers van deep acting of surface acting gebruik maak wanneer hulle deur emosionele arbeidseise gekonfronteer word. Die studie het ondersoek of sekere persoonlikheidseienskappe meer geskik is vir die bedryf deur te kyk of hulle verwant is aan werksbetrokkenheid of werksuitbranding. In hierdie navorsingstudie is gedeeltelike kleinstekwadrate (partial least squares (PLS)) analises gebruik om die geformuleerde hipoteses te toets. Kwantitatiewe data is verkry vanaf 333 eerstelynkelners wat vir franchise x in die Wes-Kaap werk. Die data is spesifiek vir die doelwitte van die studie versamel en deelname was vrywillig. Die opname is in harde kopie onder die bestuurders van franchise x versprei. Bestuurders het ‘n week gehad om die opname onder hulle eerstelynkelners te versprei vir voltooiing. Die data is as vertroulik beskou en anonimiteit is verseker. Die opname is in vyf dele verdeel. Die eerste gedeelte het die deelnemers se biografiese en indiensnemingsinligting gemeet. Die daaropvolgende dele het spesifieke latente veranderlikes gemeet wat van toepassing was op die studie deur van betroubare en geldige meetinstrumente gebruik te maak. Hierdie instrumente was die Maslach Burnout Inventory (MBI) (Naude & Rothmann, 2004), die Ultrecht Work Engagement Scale (UWES) (Schaufeli & Bakker, 2004), HEXACO-PI-R (Ashton, Lee, Pozzebon, Visser & Worth, 2010) en die Emotional Labour Scale (ELS) (Van Gelderen, Konijn & Bakker, 2011). Data is aan ‘n reeks statistiese analises onderwerp. Die bevindinge werp lig op die belangrikheid daarvan dat eerstelynkelners in franchise x se takke in die Wes-Kaap werksbetrokkenheid ervaar. Die resultate toon dat pro-aktiewe bestuur van werk en persoonlike hulpbronne en werk aanvraag kan lei tot gewenste resultate soos hoër werksbetrokkenheid en finansiële groei. Die studie verskaf Suid-Afrikaanse bedryfsielkundiges met belangrike insigte in die presenterende probleem in die gasvryheidsbedryf. Met verwysing na die bestuursimplikasies en die aanbevole ingrypings, kan bedryfsielkundiges die behoud van werksbetrokkenheid en ‘n vermindering van werksuitbranding onder eerstelynkelners in die gasvryheidsbedryf verseker.
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Tan, Wei En. "Waiter-Client and Client-Waiter games." Thesis, University of Birmingham, 2017. http://etheses.bham.ac.uk//id/eprint/7741/.

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In this thesis, we consider two types of positional games; Waiter-Client and Client-Waiter games. Each round in a biased (a:b) game begins with Waiter offering a+b free elements of the board to Client. Client claims a elements among these and the remaining b elements are claimed by Waiter. Waiter wins in a Waiter-Client game if he can force Client to fully claim a winning set, otherwise Client wins. In a Client-Waiter game, Client wins if he can claim a winning set himself, else Waiter wins. We estimate the threshold bias of four different (1:q) Waiter-Client and Client-Waiter games. This is the unique value of Waiter's bias q at which the player with a winning strategy changes. We find its asymptotic value for both versions of the complete-minor and non-planarity games and give bounds for both versions of the non-r-colourability and k-SAT games. Our results show that these games exhibit a heuristic called the probabilistic intuition. We also find sharp probability thresholds for the appearance of a graph in the random graph G(n,p) on which Waiter and Client win the (1:q) Waiter-Client and Client-Waiter Hamiltonicity games respectively.
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Štankelytė, Dalia. "Visuomeninio maitinimo įmonių darbuotojų darbo, psichosocialinių veiksnių ir sveikatos tyrimas." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2007. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2007~D_20070802.085633-42971.

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Šiame darbe pirmą kartą Lietuvoje kompleksiškai vertinami visuomeninio maitinimo įmonių darbuotojų darbo sąlygos, psichosocialiniai veiksniai bei sveikata. Šis tyrimas galėtų atkreipti atsakingų institucijų dėmesį į sveikatos nusiskundimus susijusius su sveikatos riziką, kurią įtakoja ergonominės, higieninės ir psichosocialinės sąlygos. Tai įgalintų laiku užkirsti kelią profesinių ir neprofesinių ligų išsivystymui. Darbo tikslas - ištirti Kauno miesto visuomeninio maitinimo įmonių darbuotojų (padavėjų, barmenų) darbo sąlygas, veikiančius psichosocialinius veiksnius bei nusiskundimus sveikata, pasiūlyti priemones sveikatos pakenkimų prevencijai. Tyrimo metodika. Tyrimas atliktas 2006 metų birželio – rugpjūčio mėnesiais. Atsitiktine tvarka buvo atrinkta 15 Kauno miesto didžiųjų viešojo maitinimo įmonių. Anoniminės anketinės apklausos būdu ištirta 200 darbuotojų. Atsako dažnis buvo 79,1 proc. Duomenims rinkti buvo naudojami standartizuoto tipo ir negatyvaus elgesio darbe klausimynai. Statistiniams ryšiams įvertinti buvo naudojamas SPSS 12 statistinis paketas. Rezultatai. 67,5 proc. respondentų nurodo, kad jų darbo aplinka yra triukšminga. Viešojo maitinimo įmonių darbuotojai po darbo jaučia fizinį (97,5 proc.) ir psichologinį (93 proc.) nuovargį. 9,5 proc. apklaustųjų patiria psichologinį terorą, 14,0 proc. patiria stresą savo darbo vietoje. Išvados. Respondentai po darbo jaučia fizinį ir psichologinį nuovargį. Viešojo maitinimo įmonių darbuotojai (tiek vyrai, tiek moterys)... [toliau žr. visą tekstą]
This work first time in Lithuania fully analyses working conditions, psychosocial factors and health of public catering companies’ employees. This research should pay attention of responsible institutions to health complaints, involving health risk, which result from ergonomic, hygienic and psychosocial conditions. It could prevent development of professional and non professional diseases. Aim of the study. Analyze working conditions of Kaunas public catering employees (waiters, bartenders), acting psychosocial factors and health complaints; suggest prevention means to health disorders. Methods. The research was carried out in June - August, 2006. 15 public catering companies in Kaunas were randomly chosen. 200 employees were given anonymous questionnaires. Answer response was 79,1 %. We used standard and negative behavior in the work questionnaires to collect the data. To estimate statistical relations we used SPSS 12 statistical packet. Results. 67,5 % of the respondents claim, they have noisy working conditions. Employees of public catering companies feel physical (97,5 %) and psychological (93 %) tiredness. 9,5 % of respondents feel psychological terror, 14,0 % feels stress in their working place. Conclusions. Respondents feel physical and psychological tiredness after work. Employees of public catering companies (both men and women) averagely smoke and use alcohol more often than population in Lithuania. Main health problems are-short sight, headache, cough, sore... [to full text]
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Sjögren, Andreas, and Victor Wolff. "W8ERBOT : Autonomous robot waiter." Thesis, KTH, Skolan för industriell teknik och management (ITM), 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-264473.

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The advent of robotics and automation leaves few industries untouched. Today, robots assist in everything between production lines at automotive manufacturing plants to home cleaning. One area that remains relatively untouched by robotics however, is the restaurant industry. The purpose of this bachelor’s thesis was to develop a prototype designed to assist with one of the tasks a restaurant waiter faces - food delivery. In order to accomplish this the robot must be able to drive and navigate in a restaurant environment and deliver food, all the while communicating with both restaurant staff and guests. The project resulted in a differentially steered robot that navigates using infrared, radio-frequency identification and ultrasonic modules. An elevator mechanism was devised to present the food to the guests. The user interface consists of a screen and a keypad. The prototype was tested successfully on an oval track measuring 3 by 1 meters. The tests showed that such a robot could likely be implemented in most restaurant settings.
Tillkomsten av robotik och automatisering lämnar få industrier orörda. Idag assisterar robotar i allt från produktionslinjer på bilfabriker till hemstädning. Ett område som fortfarande är relativt orört av robotik är dock restaurangbranschen. Således var syftet med detta kandidatexamenarbete att utveckla en prototyp avsedd för att hjälpa till med en av de uppgifter som en restaurangservitör har - leverans av mat. För att uppnå detta måste roboten kunna köra och navigera i en restaurangmiljö och leverera mat, samtidigt som den kommunicerar med både restaurangpersonal och gäster. Projektet resulterade i en differentialstyrd robot som navigerar med hjälp av infraröd-, radiofrekvensidentifierings och ultraljudsmoduler. En hissmekanism konstruerades för att presentera maten för gästerna. Användargränssnittet bestod av en skärm och en knappsats. Prototypen testades framgångsrikt på en oval bana som mäter 3 gånger 1 meter. Testerna visade att en sådan robot troligtvis skulle kunna implementeras i de flesta restaurangmiljöerna.
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Books on the topic "Waiters"

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Dahmer, Sondra J. The waiter and waitress training manual. 4th ed. New York: Van Nostrand Reinhold, 1996.

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Dahmer, Sondra J. The waiter and waitress training manual. 3rd ed. New York, N.Y: Van Nostrand Reinhold, 1988.

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Fielden, Christopher. A dissertation on wine waiters. [London]: International Wine & Food Society, 1996.

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A, Boxill Nancy, ed. Homeless children: The Watchers and the waiters. New York: Haworth Press, 1990.

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Monchatre, Sylvie. Etes-vous qualifié pour servir? Paris: la Dispute, 2010.

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Chŏng, Sang-hŭi. Waiter's story: Weit'ŏ's sŭt'ori. Sŏul-si: Haksan Munhwasa, 2001.

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Dillen, Frederick G. Hero. South Royalton, Vt: Steerforth Press, 1994.

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DeVoss, Lishka. How to be a professional waiter (or waitress): Everything you need to know to get the right job, make good money, and stay sane. New York, N.Y: St. Martin's Press, 1985.

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Bill, Still, ed. The little brown book of restaurant success. Washington, D.C: Customer First, 1994.

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Leōnida, Panikkos. Me gymna podia: Hodoiporiko mias zōēs. Leukōsia: [s.n.], 2000.

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Book chapters on the topic "Waiters"

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Wallwork, Adrian. "Light Bulbs, Waiters, What’s the Difference?" In Jokes, 117–34. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-67247-2_8.

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Flanagan, Kieran. "Altar Servers and Waiters: Serving in Worlds Apart." In Sociology and Liturgy, 207–33. London: Palgrave Macmillan UK, 1991. http://dx.doi.org/10.1057/9780230375383_9.

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Mishra, Neelima, Dinesh Goyal, Ashish Dutt Sharma, and Amit Kumar Gupta. "Robotic Waiters: Detecting Table to Serve Using RFID Tags." In Lecture Notes in Networks and Systems, 585–90. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-15-9689-6_63.

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Bresin, Agnese, John Hajek, and Heinz L. Kretzenbacher. "Transition from V to T address among restaurant customers and waiters in Italy." In It’s not all about you, 222–50. Amsterdam: John Benjamins Publishing Company, 2019. http://dx.doi.org/10.1075/tar.1.09bre.

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Różańska-Walczuk, Monika. "Collaborative Robotics. Safety and Ethical Considerations." In Digital Interaction and Machine Intelligence, 260–69. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-37649-8_26.

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AbstractEvery year, collaborative robots get closer to humans and cooperation with them takes place not only in industrial spaces, where specialized employees work with them, but also people who do not have knowledge in the field of engineering and robotics. Therefore, great attention is paid to safety in the cooperation of robots and humans. In addition, the aspect of ethics and their ethical behavior towards a human co-worker, companion or petitioner is more and more often taken into account. Knowledge of potential safety hazards is important to secure safety early in robots’ design and development process. Therefore security is one of main issues raised in the article. The most important safety standards from the point of view of collaborative robotics are presented. In the article described example of cobots acting increasingly role as members of our society. Access to them is becoming more and more common - they are household members, waiters or airport staff. Presented in the paper issue of ethics in reference to robots and AI are becoming increasingly significant impact on human. It deals with topics of physical and ethical safety in cooperation between humans and robots. Reference has been made to the safety standards. Due to proximity of technology in humans lives, access to them, and even dependence on them, that issue was particularly emphasized by the author. The paper is source of references to considerations of human safety in robotized environments and ethics in robotics applications.
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"Waiters." In Encyclopedia of Food and Agricultural Ethics, 2455. Dordrecht: Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_301597.

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Ferguson, Trish. "‘Waiters on Chance’." In Thomas Hardy's Legal Fictions, 132–56. Edinburgh University Press, 2013. http://dx.doi.org/10.3366/edinburgh/9780748673247.003.0005.

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"The storm waiters." In Ryan's Daughter, 253–62. The University Press of Kentucky, 2022. http://dx.doi.org/10.2307/j.ctv280b8h2.20.

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"Sailing Academy for Waiters." In Communist Gourmet, 161–67. Central European University Press, 2021. http://dx.doi.org/10.7829/j.ctv1d6q3tw.11.

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"Going Native In Restaurants." In The World of Waiters, edited by Gerald Mars and Michael Nicod, 1–26. Routledge, 2019. http://dx.doi.org/10.4324/9780429397592-1.

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Conference papers on the topic "Waiters"

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Naik, Rasika, Rohan Bhamre, Vignesh Poojary, Paarth Rane, and Niranjan Vajramushti. "A Review on Automated Waiters." In 2023 11th International Conference on Emerging Trends in Engineering & Technology - Signal and Information Processing (ICETET - SIP). IEEE, 2023. http://dx.doi.org/10.1109/icetet-sip58143.2023.10151574.

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Nurwahyuni, Kiki, Oswaldus Wegu, and Ketut Sudrama. "English Function by Waiters and Waitress at Flames Cafe and Restaurant in Sanur Area." In Proceedings of the First International Seminar Social Science, Humanities and Education, ISSHE 2020, 25 November 2020, Kendari, Southeast Sulawesi, Indonesia. EAI, 2021. http://dx.doi.org/10.4108/eai.25-11-2020.2306654.

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Moriello, Lorenzo, Davide Chiaravalli, Luigi Biagiotti, and Claudio Melchiorri. "Toward the Next Generation of Robotic Waiters." In 2018 IEEE/RSJ International Conference on Intelligent Robots and Systems (IROS). IEEE, 2018. http://dx.doi.org/10.1109/iros.2018.8594475.

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Sowmya, Chervu, Akhil S. Menon, Garapati Sri Maanvitha, Sharan Vijayraghavan, and M. Jayakumar. "Fibonacci Path Planning Algorithm for Robotic Waiters." In 2021 IEEE Second International Conference on Control, Measurement and Instrumentation (CMI). IEEE, 2021. http://dx.doi.org/10.1109/cmi50323.2021.9362960.

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Aufa, Nadhia Hila, and Adi Permana Sidik. "POLA KOMUNIKASI BARISTA DENGAN COSTUMER DI COFFE SHOP COCONUDE BEVERAGES SWEETENED BANDUNG." In Seminar Sosial Politik, Bisnis, Akuntansi dan Teknik (SoBAT) ke-3. LPPM USB YPKP, 2021. http://dx.doi.org/10.32897/sobat3.2021.17.

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Penelitian ini dilakukan untuk untuk mengetahui pola komunikasi antara barista dengan customer di Coconude Beverages Sweetened Jalan Wira Angun Angun No. 15 Kota Bandung. Adapun yang mendasari peneliti melakukan penelitian ini karena coffeeshop diseluruh penjuru nusantara, dalam melayani customer mereka menggunakan waiters atau seorang pelayan, jika seorang customer ingin memesan sesuatu, mereka memanggil waiters. Berbeda dengan coffeeshop Coconude Sweetended Beverages, mereka menggunakan Barista untuk melayani atau berkomunikasi langsung dengan customer. Jika para customer ingin memesan sesuatu mereka harus menghampiri bar untuk order menu yang customer inginkan. Penelitian ini menggunakan metode kualitatif dengan jenis penelitian deskriptif. Melakukan teknik pengumpulan data dengan observasi, wawancara mendalam (indepth interview) dan dokumentasi. Teknik analisis data yang digunakan dalam penbelitian ini adalah adalah reduksi data, penyajian data, penarikan kesimpulan. Hasil penelitian ini adalah. (1) Komunikasi yang digunakan oleh barista dengan customer yaitu komunikasi verbal dan nonverbal. (2) Media yang digunakan untuk berkomunikasi ialah pancaindera yang terdiri dari mata dan telinga (3) Effect yang didapatkan oleh barista dan customer adalah kognitif dan konatif.
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Yamamoto, Keiko, Masataka Yoshida, Itaru Kuramoto, and Yoshihiro Tsujino. "Supporting novice waiters by indicating next action based on partial task integration algorithm." In 2017 International Conference on Biometrics and Kansei Engineering (ICBAKE). IEEE, 2017. http://dx.doi.org/10.1109/icbake.2017.8090630.

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Yang, Jiaji, and Esyin Chew. "Intelligent Service Robots to enter the Hospitality Industry: Job Termination or Gospel to Waiters." In UKRAS20 Conference: “Robots into the real world”. EPSRC UK-RAS Network, 2020. http://dx.doi.org/10.31256/yo8tk2t.

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Rajkovič, Vladislav. "Zakaj računalnik prekaša človeka v šahu v nogometu pa ne?" In Values, Competencies and Changes in Organizations. University of Maribor Press, 2021. http://dx.doi.org/10.18690/978-961-286-442-2.80.

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Modern information technology (IT), led by artificial intelligence, big data and robotics, have significant influence on our lives and work. Computer algorithms successfully solve logically complex problems, which are also a hard or even too hard nut to crack for humans. Years ago, we were stunned by the news that the computer had beaten the best chess player in the world. A similar thing happened with some challenging games, such as. GO. Many people were already asking themselves the question: What is left for a human being? A life in which we have to find ourselves even in new unpredictable situations is our ecosystem, which is anything but a well-defined game. In this game, IT is an important, sometimes indispensable, tool. The ways in which we operate are changing. That means also our professions. We are talking about job threats. We hear claims that “lower” jobs are more at risk. This is not necessarily true. E.g. the work of a waiter is very complex. It’s not just about food delivery. It's anything more. The work is also accompanied by possible unforeseen events between the waiters and the customer. It’s hard to imagine a robot being able to cope with such situations. On the other hand, the computer often surpasses the radiologist in analysing radiological images. But not always and everywhere. Because the patterns in the pictures can also be new unpredictable situations. For automatic diagnosis, if the algorithms achieve 95% accuracy is very good. They can be a good tool for humans. We know that 95% reliability is not enough for self-driving vehicles. It is therefore about the coexistence of man with computer algorithms, data and robots. In this connection, all jobs are changing. How we experience and survive these changes is primarily up to us humans.
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Nazlan, Nadia Hanin, and Artinah Zainal. "Notice of Retraction The influence of co-worker and supervisor support on waiters' performance in 4 & 5-star hotels in Kuala Lumpur." In 2012 IEEE Symposium on Humanities, Science and Engineering Research (SHUSER). IEEE, 2012. http://dx.doi.org/10.1109/shuser.2012.6268845.

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Hasib, Khan Md, Md Atiqur Rahman, Marzia Tahsin, Asif Karim, Sami Azam, and Friso DeBoer. "LFR Waiter: Arduino Based Android Application Controlled Waiter Robot." In TENCON 2022 - 2022 IEEE Region 10 Conference (TENCON). IEEE, 2022. http://dx.doi.org/10.1109/tencon55691.2022.9977936.

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Reports on the topic "Waiters"

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Pérez, N., D. Criollo, and S. Ospina. Wood density and vessel traits of woody species in Colombian seasonal dry lands as an adaptation to, and resilience mechanism for, livestock systems. Corporación colombiana de investigación agropecuaria - AGROSAVIA, 2019. http://dx.doi.org/10.21930/agrosavia.poster.2019.5.

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In Colombia, as well as in South America, dry seasonal tropics have drought periods that can last for six months with less than 10% of mean annual rainfall (900-1150 mm). For livestock systems, this situation generates constraints in the quantity and quality of forage affecting productivity, protability and causing damage to natural resources (Figure 1). Within vegetative genetic resources, fodder trees are recognized for their adaptation to climate change and because they are a source of nutrients for herbivores, they are a topic that waits for improving knowledge about their contribution to mitigation. This study explores the range and variability patterns of xylem vessel traits and wood density of 24 woody forage species (Table 1) which occur within pastures and semi-natural grasslands in dry seasonal areas of the Tolima and Huila departments of Colombia.
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Mental Health in Lockdown and its Impact on Children, Adolescents and Families – In Conversation with Dr. Polly Waite. ACAMH, August 2021. http://dx.doi.org/10.13056/acamh.16772.

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In this podcast we talk to Dr. Polly Waite about her research on anxiety in adolescents, the Co-Space study on how families are coping during the COVID-19 pandemic, and her recent JCPP Advances paper.
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Young adult female waitress died from an asthma attack while working in a bar. 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 2004. http://dx.doi.org/10.26616/nioshsface04mi223.

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Staff - Social Functions - Head Office - (1960-1969) - Staff Christmas Party - John Northcott, Roy Cooper, Bede Callaghan, Frank Waite, Ken Wiblin - December 1963. Reserve Bank of Australia, March 2023. http://dx.doi.org/10.47688/rba_archives_pn-008999.

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