Bibliografías temáticas / Catering organisations

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Literatura académica sobre el tema "Catering organisations"

Autor: Grafiati

Publicado: 7 de junio de 2025

Última modificación: 2 de agosto de 2025

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Artículos de revistas sobre el tema "Catering organisations"

Ncube, Blessing, Mlisa Jasper Ndlovu, Loveness Paulos, and Thulisile Ronney. "The Impact of Key Account Management Practices on Customer Purchase Intentions Amongst Food Catering Enterprises in Bulawayo, Zimbabwe." Indiana Journal of Economics and Business Management 5, no. 2 (2025): 57–73. https://doi.org/10.5281/zenodo.15367595.

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Abstract: The purpose of the study is to assess the impact of key account management practices on customer purchase intentions through a case study of selected food catering enterprises in Bulawayo. The objectives of the study were to: examine the importance of key account management amongst catering organisations in Bulawayo, ascertain key account management strategies that are being used by catering organisations in Bulawayo, analyse customers’ perceptions regarding their purchase intentions after experiencing the key account management strategies, investigate the bene

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Savanevičienė, Asta, Rūta Salickaitė-Žukauskienė, Violeta Šilingienė, and Svitlana Bilan. "Ensuring sustainable human resource management during the COVID-19 pandemic: The case of Lithuanian catering organisations." Economics & Sociology 15, no. 3 (2022): 121–42. http://dx.doi.org/10.14254/2071-789x.2022/15-3/7.

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The COVID-19 pandemic-induced work challenges have hit the catering organisations particularly hard worldwide. Lockdown suspended business activities, and uncertainty about the future alarmed both catering companies and their employees. The principles of sustainable human resource management (HRM) declared by the organisations have been put to test in critical conditions. The aim of the paper was to reveal the challenges faced by the catering organisations during the COVID-19 pandemic in the field of sustainable HRM and the way they were addressed. Qualitative in-depth interviews with the repr

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J. du Plessis, Andries, Nalinh Douangphichit, and Patrick Dodd. "HRM in Relation To Employee Motivation and Job Performance in the Hospitality Industry." Journal of International Business Research and Marketing 1, no. 4 (2015): 12–21. http://dx.doi.org/10.18775/jibrm.1849-8558.2015.14.3002.

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The hospitality industry refers to organisations that provide accommodation and food services for people when they travel. The hospitality industry is also known as a “people business”. The hotels and catering organisations underperform, still deliver inadequate services, and provide limited facilities compared to similar businesses in the same region. This can have a negative impact on the tourism industry in Laos. HRM potentially contributes to employee work performance in the organisation. The performance of employees in hotel organisations can be judged or measured by their attentiveness,

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Dr., SANDILYAN RAMANUJAM PAGALDIVITI, and PATHAK DHIRAJ. "INDUSTRIAL CATERING - ECONOMICS BEHIND THE SCENES." Seybold Report 17, no. 03 (2022): 12–23. https://doi.org/10.5281/zenodo.6553434.

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Abstract The tourism industry has grown in leaps and bounds globally. In India also the growth has been significant. This has led to development of various service providers across the industry. All metros are now home to multinational organisations and large IT companies, who have numerous offices in each city. The numbers of employees in such offices are usually over thousands and hence need catering services from professional service providers. While the requirements vary, the prime focus is on costs and quality and hygienic. This study explores the scenario at Bangalore fr

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Saliba, Michael. "Critical Success Factors in Lean Implementation – A Maltese Context." MCAST Journal of Applied Research & Practice 5, no. 1 (2021): 81–103. http://dx.doi.org/10.5604/01.3001.0015.0186.

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For the past 30 years, Lean has become popular throughout organisations across the globe. Based on the Toyota Production System (TPS), Lean is a proven systematic methodology to reduce waste in processes, optimise efficiency and ensure quality in the end products. Although Lean has been proven to be a successful methodology, it also has a high failure rate. Research has identified a range of critical success factors (CSF) that are crucial towards the successful implementation of Lean. This research endeavour takes a qualitative approach, using Grounded Theory (GT) to investigate Lean implement

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Kulbert, Gábor, and Astrid Ionescu. "Conduct analysis of hospitality organisations." Észak-magyarországi Stratégiai Füzetek 21, no. 4 (2024): 52–66. https://doi.org/10.32976/stratfuz.2024.41.

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Tourism and the hospitality industry that organically joins it are of decisive economic importance worldwide, about 10% of the Hungarian working population works in this sector. The aim of our research is to present the structure of the organizations in the sector, focusing on the different perspectives of managers and subordinates in relation to decision-making, responsibility issues, subordination relations and sustainability. Decision making during operation is important for the successful operation of organizations, so it is necessary for managers to understand the factors that influence t

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MacDonald, Catherine, Bill Genat, Sharon Thorpe, and Jennifer Browne. "Establishing health-promoting workplaces in Aboriginal community organisations: healthy eating policies." Australian Journal of Primary Health 22, no. 3 (2016): 239. http://dx.doi.org/10.1071/py14144.

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Aboriginal community controlled health organisations (ACCHOs) and cooperatives function at the centre of community life for local Aboriginal people across Victoria. Local Aboriginal people govern them, work within them as managers and service providers, access health and community services from them and form the constituents who determine their directions. Victorian ACCHOs reflect the unique characteristics of the local Aboriginal community. Thus, potentially, Victorian ACCHOs are key strategic sites for health promotion activities that seek to establish and nurture healthy community, family a

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Martinez, Felipe. "Process excellence the key for digitalisation." Business Process Management Journal 25, no. 7 (2019): 1716–33. http://dx.doi.org/10.1108/bpmj-08-2018-0237.

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Purpose The new digital era brings several opportunities and challenges that accelerate the need to implement digital solutions in organisations. This speed of change creates many questions, but unfortunately, references cases to answer them or general guidelines to succeed are still rare. Therefore, the purpose of this paper is to present four cases that illustrate the procedure followed by companies to introduce digital elements in their operations (automotive industry supplier, toy industry, catering company and circuit trainings company). Each case offers inspiration and knowledge about th

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Soomar, Zaheera. "A framework for building and maintain trust in remote and virtual teams." F1000Research 9 (October 1, 2020): 1187. http://dx.doi.org/10.12688/f1000research.26626.1.

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Trust is an important concept in assessing and measuring business behaviour from an organisational performance and culture lens, and has become a source of competitive advantage for organisations especially within the knowledge economy. Studies show that organizations with a high level of trust have increased employee morale, more productive workers, and lower staff turnover. Most organisations factor and measure trust as part of keeping a pulse on their organisational culture and design their initiatives around building and maintaining trust. While it is not impossible to build trust virtuall

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Karaa, Meriam, Philippe Brest, and Catherine Davies. "Greening institutional catering in the public sector : barriers and drivers affecting the implementation of the French EGalim law." Gestion et management public Vol. 12, no. 4 (2025): 77–97. https://doi.org/10.3917/e.gmp.124.0077.

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Cet article examine des facteurs d’écologisation dans le secteur de la restauration collective publique. Basé sur un modèle général d’écologisation des organisations et sur 32 entretiens dans 10 organisations différentes, le modèle d’écologisation de la restauration collective publique proposé intègre des moteurs et des freins liés à leurs contextes organisationnels et à leurs environnements. Il contribue à montrer que l’écologisation de ce secteur ne peut se réduire à quelques ajustements, en vue de satisfaire a minima à une obligation légale, comme la loi EGalim. Au contraire, l’écologisatio

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Tesis sobre el tema "Catering organisations"

Zhira, Pardon. "An analysis of the business response to HIV/AIDS in the catering industry in Zimbabwe : a case study for organisations affiliated to the National Employment Council for the catering industry." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/86209.

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Thesis (MPhil)--Stellenbosch University, 2014. ENGLISH ABSTRACT: The catering industry by its constituent membership of hotels, restaurants, lodges, bars, night clubs, takeaways and every tourist activity is susceptible and vulnerable to HIV/AIDS. This study analysed the business response to HIV/AIDS by establishments in the catering industry in Zimbabwe. The case study focused on establishments in Harare using a questionnaire with both open-ended and closed questions for data collection. The results of the study acknowledged the impact of HIV/AIDS on human resources capital and the busine

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Egberg, Mikkelsen Bent. "Miljøstyring i catering : teknologi, organisation, medarbejdere /." [København] : Veterinær- og fødevaredirektoratet, Institut for fødevareundersøgelser og ernæring - Storkøkkencentret : Nordisk bogcenter, 1998. http://hdl.handle.net/1800/497.

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Libros sobre el tema "Catering organisations"

Company, Museum Development, ed. Visiting with taste: Successful catering for museums, galleries, historic houses and cultural organisations. Museum Development Company, 1992.

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Tripartite Meeting on the Effects of New Technologies on Employment and Working Conditions in the Hotel, Catering and Tourism Sector (1997 Geneva, Switzerland). Note on the proceedings: Tripartite Meeting on the Effects of New Technologies on Employment and Working Conditions in the Hotel, Catering and Tourism Sector : Geneva, 12-16 May 1997. ILO, 1997.

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Radchenko, Lidya. Manufacturing process management and service organisation in public catering business. KnoRus, 2013. http://dx.doi.org/10.15216/9785406021835.

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Note on the proceedings: Tripartite Meeting on the Effects of New Technologies on Employment and Working Conditions in the Hotel, Catering and Tourism Sector : Geneva, 12-16 May 1997. ILO, 1997.

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Capítulos de libros sobre el tema "Catering organisations"

Taylor, Eunice, and Jerry Taylor. "Kitchen Organisation." In Mastering Catering Theory. Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-20616-2_4.

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Cracknell, H. L., and G. Nobis. "Restaurant Organisation." In The New Catering Repertoire. Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-21007-7_5.

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Reynaers, Anne-Marie. "Applying a Qualitative Case Study Approach to Study Values in Public–Private Partnerships." In Researching Values. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-90769-3_15.

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AbstractPublic–private partnerships (PPPs) are used for the provision of public infrastructure such as roads, schools and hospitals and related services such as maintenance, cleaning and catering. They are often considered to be an organisational manifestation of the new public management (NPM) paradigm. Whereas critical scholars suggest that the introduction of private sector management techniques and values into the public sector may harm so-called public values such as accountability, transparency and quality, supporters of the NPM paradigm believe the opposite, even suggesting that public

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Di Cosmo, Roberto. "Should We Preserve the World’s Software History, And Can We?" In Linking Theory and Practice of Digital Libraries. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-16802-4_1.

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AbstractCultural heritage is the legacy of physical artifacts and intangible attributes of a group or society that a re inherited from past generations, maintained in the present and bestowed for the benefit of future generations.What role does software play in it? We claim that software source code is an important product of human creativity, and embodies a growing part of our scientific, organisational and technological knowledge: it is a part of our cultural heritage, and it is our collective responsibility to ensure that it is not lost.Preserving the history of software is also a key enabl

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Cooper, Sophie. "Church and Club: Religious Parish Life." In Forging Identities in the Irish World. Edinburgh University Press, 2022. http://dx.doi.org/10.3366/edinburgh/9781474487092.003.0004.

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While both cities had a thriving secular parish life, the role of religion is a vital consideration in studying the Irish diaspora. The organisation of the Catholic parish system in Melbourne and Chicago transformed the way that Irish identity was understood and presented in each city. Melbourne’s Catholic Church was almost completely Irish in make-up; to be Catholic was to be Irish during the nineteenth century, though to be Irish was not necessarily to be Catholic. In Chicago, however, the Catholic Church was diverse and parishes were organised based on ethnicity with Irish priests and nuns

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Wang, Jun, and Richard Egudo. "Introduce Self-Paced Learning in Military Technical Trades Training." In Research Anthology on Military and Defense Applications, Utilization, Education, and Ethics. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-9029-4.ch002.

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Using a case study, this article identifies the factors that are important in the effective implementation of mixing self-paced and lock-step learning (a specific type of blended learning (BL)) in the context of training military technicians. Due to budget and time constraints, the training authorities in most worldwide organisations, and in military organisations in particular, face a challenge in the increase of training demand to deliver and sustain a qualified workforce. This study explored the advantages of this type of BL to address the challenge. The data was collected by group intervie

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"Flight catering operations and organisation." In Flight Catering. Elsevier, 2004. http://dx.doi.org/10.1016/b978-0-7506-6216-1.50012-x.

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"Flight catering operations and organisation." In Flight Catering. Routledge, 2012. http://dx.doi.org/10.4324/9780080477787-13.

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Bársony, Tamás. "A közétkeztetési konyhák világának néprajzi vizsgálata." In Menzadimenziók. A gyermek-közétkeztetés társadalmi beágyazottsága. HUN-REN Bölcsészettudományi Kutatóközpont Néprajztudományi Intézet, 2023. http://dx.doi.org/10.61380/978-963-567-072-7-14.

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The paper explains the ethnographic methods used to study public catering kitchens and the people who work in them. In general, it outlines the research areas and characteristics involved, such as the use of space, the organisation of the workforce and kitchen equipment, by tracing the characteristics of the kitchens. Finally, it uses a concrete example to illustrate one of the possible roles of ethnography as a practical, applied science in the world of catering kitchens.

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"No. 3792. Convention (No. 68) concerning food and catering for crews on board ship, adopted by the General Conference of the International Labour Organisation at its twenty-eighth session, Seattle, 27 June 1946, as modified by the Final Articles Revision Convention, 1946." In United Nations Treaty Series. UN, 2001. http://dx.doi.org/10.18356/94764842-en-fr.

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Actas de conferencias sobre el tema "Catering organisations"

Lingeberzins, Eriks, and Janis Jenzis. "The role of catering segment for gastronomy tourism development." In 23rd International Scientific Conference. “Economic Science for Rural Development 2022”. Latvia University of Life Sciences and Technologies. Faculty of Economics and Social Development, 2022. https://doi.org/10.22616/esrd.2022.56.050.

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Gastronomy tourism is considered as a tourism type which is characterised by visitor experience of food and related products while travelling. It also includes all related activities such as visiting local farmsteads, participating in gastronomic master classes or gastronomy related events. Tourism destinations and destination management organisations are developing strategies with an aim to stimulate local regional economies by developing them as gastronomy tourism destinations. Targeted attraction of visitors stimulates growth of tourism economic contribution and raise awareness of gastronom

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