Bibliografías temáticas / Foodservice industry

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Literatura académica sobre el tema "Foodservice industry"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 2 de febrero de 2022

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Artículos de revistas sobre el tema "Foodservice industry"

Barrows, Clayton W. "The International Foodservice Industry". International Journal of Hospitality & Tourism Administration 6, n.º 4 (12 de enero de 2006): 1–2. http://dx.doi.org/10.1300/j149v06n04_01.

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Kim, Soyoung, Jihyun Yoon y Joongwon Shin. "Sustainable business-and-industry foodservice". International Journal of Contemporary Hospitality Management 27, n.º 4 (11 de mayo de 2015): 648–69. http://dx.doi.org/10.1108/ijchm-09-2013-0400.

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Purpose This study aimed to investigate consumers’ perception on sustainable business-and-industry (B&I) foodservice and their willingness to pay a premium for it. Design/methodology/approach An online survey was conducted. Among the 978 respondents, a total of 548 respondents who used B&I foodservice equal to or more than five times a month on an average were included for analyses. Findings The result revealed that consumers tended to perceive the concept of sustainability as “equivalent to (32 per cent) or beyond (28 per cent) being green or eco-friendly”. Consumers appeared to perceive the need for and the quality of sustainable B&I foodservice highly, but their awareness was comparatively low. Consumers’ awareness was significantly different across all demographic and food-related lifestyle variables. However, significant differences in the need and perceived quality were found only among food-related lifestyle variables. The result also indicated that 66 per cent of consumers were willing to pay a premium average of USD 0.72, 21 per cent of the reference meal price (USD 3.53) proposed in the survey. Consumers’ gender and eco-friendly dietary lifestyles were the significant determinants in predicting consumers’ willingness to pay a premium. Originality/value With concerns over environmental crisis, sustainable development has been a mainstream agenda across the world. However, the issue of sustainable development appears to be relatively overlooked in the field of foodservice research. This study is meaningful, in that it calls attention to the importance and potential of realizing sustainable foodservice and provides a starting point in relevant researches.

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Adelaja, Adesoji O., Rodolfo M. Nayga, Karen Tank y Brian J. Schilling. "Challenges Facing the Foodservice Industry". Journal of Restaurant & Foodservice Marketing 3, n.º 3-4 (17 de diciembre de 1999): 123–38. http://dx.doi.org/10.1300/j061v03n03_09.

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Kim, Eun-Jung y Loren V. Geistfeld. "Research Methods in Foodservice Industry". Journal of Foodservice Business Research 7, n.º 2 (13 de octubre de 2005): 87–101. http://dx.doi.org/10.1300/j369v07n02_06.

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Gheribi, Edyta y Nataliya Voytovych. "IMPACT OF SOCIO-ECONOMIC CHANGES FOR COMPETITIVENESS IN THE FOODSERVICE INDUSTRY". Acta Scientiarum Polonorum. Oeconomia 17, n.º 1 (30 de marzo de 2018): 23–32. http://dx.doi.org/10.22630/aspe.2018.17.1.3.

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The development of the foodservice industry is related to the social and economic changes taking place in last three decades. The sector is sensitive to economic and social trends. The author’s main aim is to define the most important socio-economic changes which took place in Poland as a result of the political and economic transformation after 1989 and the impact which took place in competitiveness in the foodservice industry. The paper used secondary sources of information such as: data of the Główny Urząd Statystyczny (CSO), business reports, and industry newsletters and publications. The research period was the years 1988–2016. A comparative method was applied for the analysis of collected data and materials. Analysis shows that gastronomic business is one of the most vigorous sectors in Poland. Foodservice enterprises show a significant improvement in the quality and variety of services. Social and demographic trends as well as changing values in society and consumer perceptions promote the development of new opportunities and products in the foodservice industry. The foodservice industry is highly competitive.

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DiPietro, Robin. "Restaurant and foodservice research". International Journal of Contemporary Hospitality Management 29, n.º 4 (10 de abril de 2017): 1203–34. http://dx.doi.org/10.1108/ijchm-01-2016-0046.

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Purpose The purpose of this paper is to present a review of the foodservice and restaurant literature that has been published over the past 10 years in the top hospitality and tourism journals. This information will be used to identify the key trends and topics studied over the past decade, and help to identify the gaps that appear in the research to identify opportunities for advancing future research in the area of foodservice and restaurant management. Design/methodology/approach This paper takes the form of a critical review of the extant literature that has been done in the foodservice and restaurant industries. Literature from the past 10 years will be qualitatively assessed to determine trends and gaps in the research to help guide the direction for future research. Findings The findings show that the past 10 years have seen an increase in the number of and the quality of foodservice and restaurant management research articles. The topics have been diverse and the findings have explored the changing and evolving segments of the foodservice industry, restaurant operations, service quality in foodservice, restaurant finance, foodservice marketing, food safety and healthfulness and the increased role of technology in the industry. Research limitations/implications Given the number of research papers done over the past 10 years in the area of foodservice, it is possible that some research has been missed and that some specific topics within the breadth and depth of the foodservice industry could have lacked sufficient coverage in this one paper. The implications from this paper are that it can be used to inform academics and practitioners where there is room for more research, it could provide ideas for more in-depth discussion of a specific topic and it is a detailed start into assessing the research done of late. Originality/value This paper helps foodservice researchers in determining where past research has gone and gives future direction for meaningful research to be done in the foodservice area moving forward to inform academicians and practitioners in the industry.

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Bilska, Beata, Marzena Tomaszewska y Danuta Kołożyn-Krajewska. "Managing the Risk of Food Waste in Foodservice Establishments". Sustainability 12, n.º 5 (6 de marzo de 2020): 2050. http://dx.doi.org/10.3390/su12052050.

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Although it is difficult to clearly identify the extent to which the foodservice industry contributes to food waste, its share is undoubtedly significant. As the hospitality and foodservice industry develops, more and more food waste is produced. The reduction of food waste is a key challenge for the sustainable development of the foodservice industry as it has negative economic and environmental impacts and is ethically reprehensible. The objectives of the study were to develop a risk management model of food waste based on the ISO 31000 standard for foodservice establishments, to learn the causes of food waste, and, on this basis, to estimate the risk of food waste in foodservice establishments. The survey was conducted in 130 foodservice establishments located in Poland using a specially designed questionnaire. The risk of food waste was identified in the studied foodservice establishments, manifested by throwing away of semi-finished products, hot and cold served dishes, bread, vegetables and fruit, expired products, products with signs of spoilage, and products with no visible signs of spoilage. Two risk levels were identified: medium risk for fruits and vegetables, and bread, and high (not acceptable) for the other six foodstuffs. Two risk treatment options were identified: prevention and tolerance.

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Kim, Hyeon-Ju y Eun-Soon Lyu. "Relationship Between Foodservice Satisfaction and Customer Loyalty in Industry Contracted Foodservice". Journal of the Korean Society of Food Science and Nutrition 42, n.º 8 (31 de agosto de 2013): 1318–24. http://dx.doi.org/10.3746/jkfn.2013.42.8.1318.

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Gheribi, Edyta. "The foodservice business in big Polish cities". Urban Development Issues 53, n.º 1 (20 de enero de 2018): 57–63. http://dx.doi.org/10.1515/udi-2017-0006.

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Abstract The article presents the development of the foodservice industry in major cities in Poland. The paper uses secondary sources of information such as data of the Central Statistical Office (CSO), business reports, and industry newsletters and publications. The research period was the years 2000–2015. A comparative method was applied to the analysis of the data and material collected. Analysis shows that foodservice businesses form one of the most vigorous sectors in Poland. The number of foodservice enterprises changed in every year since the start of analysis in 2000. Also in more recent years the revenue from foodservice activity grew significantly. The development of foodservice enterprises differs between cities in Poland, and is affected by various factors whose interrelations with it are correlated in different ways. Intensive development is particularly often found in major cities (metropolises), where residents earn higher than average incomes, and in attractive tourist destinations. The geographic distribution of foodservice enterprises in the regions of Poland is uneven: the highest concentration of enterprises is in the Mazowieckie voivodeship. Warsaw, capital of Poland takes first place in the country in terms of the number of foodservice enterprises. Foodservice enterprises have shown a significant improvement in quality and variety of services.

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Kitterlin, Miranda, Mary Tanke y David P. Stevens. "Workplace bullying in the foodservice industry". Journal of Foodservice Business Research 19, n.º 4 (3 de junio de 2016): 413–23. http://dx.doi.org/10.1080/15378020.2016.1185874.

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Tesis sobre el tema "Foodservice industry"

Lee, Myung Ja. "Job satisfaction, labor turnover : implications for the foodservice industry". Kansas State University, 1987. http://hdl.handle.net/2097/18415.

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Kaminski, Kristen. "A Quantitative Investigation Exploring Illicit Drug Use Inside and Out of the Foodservice Industry". FIU Digital Commons, 2016. http://digitalcommons.fiu.edu/etd/3036.

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The primary purpose of this study was to perform a follow-up quantitative investigation of foodservice employees’ illicit drug use behaviors, experiences with illicit drug use prevention efforts, and perceived negative outcomes associated with illicit drug use as compared to the non-foodservice labor force. An online survey was designed for this study to collect data and independent t-tests were conducted to analyze the data and test the hypotheses. Results indicated foodservice employees are more likely to use illicit drugs and are more concerned with short-term negative outcomes as a result of illicit drug use than the non-foodservice labor force. Furthermore, illicit drug use prevention efforts are less prominent in the foodservice industry than in other workplaces. This study provides foodservice industry professionals with further insight regarding illicit drug use, and offers practical implications that may help mitigate this phenomenon.

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Garofola, Theodore. "A study of the factors used by foodservice brokers in the qualification of sales leads /". Online version of thesis, 1992. http://hdl.handle.net/1850/10869.

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Andersson, Elin. "Developing a transfer pricing system : A case study of a company in the marine foodservice industry". Thesis, Jönköping University, JIBS, Commercial Law, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-11056.

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Marine Food group is active within the marine foodservice industry and is established in Finland, Sweden, USA and Singapore. The group both sells galley equipment and spare parts as well as carrying out installation of the marine foodservice areas in both new build vessels and in vessels where an old galley is changed into a new one. The group also provides its customers with turnkey deliveries, which are when the supplier has the overall responsibility for the delivery of a marine foodservice area. Marine Food group transfers goods and services between the enterprises situated in Finland, Sweden and the US and has not established a transfer pricing system for these transactions. The company located in Singapore was recently established and any intra-group transactions have not been conducted yet. This master’s thesis aims at developing a transfer pricing system that could be applicable on these transactions and acceptable to the tax authorities in Finland, Sweden and the US.

The elements that should be included when developing a transfer pricing system is functional analysis, economic analysis, an analysis of transactions, selection of transfer pricing method and comparables. The Marine Food group is therefore analyzed based on these elements in order to be successful in developing a transfer pricing system. Furthermore, the transfer pricing rules in Finland, Sweden and USA is examined in order to develop a transfer pricing system that is acceptable to the tax authority in respective country. The Organization for Economic Co-operation and Development has issued Transfer Pricing Guidelines, which are another significant source that are examined when establishing a transfer pricing system for Marine Food group.

Spare parts are transferred between the Swedish company, Marine Food AB and the US based company, Marine Food LLC. The transfer pricing method that should be applied in Sweden is the resale price method since Marine Food LLC operates like a reseller for the spare parts. Internal comparables exist and comparability for the purposes of resale price method can be established with reference to both internal and external data. In the US, the comparable profit method should be applied given that it meets the best method rule.

The transactions from the Finnish Company, Marine Food Oy and the Swedish company, Marine Food AB consist of installation works and stainless steel furniture. Hence, the transactions both involve goods and services and should be looked at separately. The transfer price for the installation works should be set by using the transactional net margin method. In order to determine the transfer price under the transactional net margin method both internal and external comparables can be used in this case. The transfer price for the stainless steel furniture should on the other hand be established using the resale price method. In order to determine comparability external comparables are used due to lack of internal data.

Marine Food AB sells galley equipment and spare parts to Marine Food Oy. The transfer pricing method that should be applied on these transactions is the resale price method since the least complex party in the transaction, Marine Food Oy, act like a reseller of the galley equipment and spare parts. Comparability is to be established with reference to external comparables since internal comparables do not exist.

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Lee, Soo Bum. "An Investigation of Factors Affecting the Quality of the Relationship between Franchisee and Franchisor and its Impact on Franchisee's Performance, Satisfaction, and Commitment: A Study of the Restaurant Franchise System". Diss., Virginia Tech, 1999. http://hdl.handle.net/10919/27390.

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The growth of franchising has been an important trend in the hospitality industry, since it was introduced into the restaurant sector by Howard Johnsons in the 1930s. In recent years, because of intense competition quick service restaurants have experienced significant external and internal pressures. Such pressures have caused disputes and abuses of the system and have affected external suppliers, customers, and suppliers, as well as franchisees within the franchise system. Because the franchisor-franchisee relationship has yet to be fully explored, knowledge of the factors that produce a high-quality relationship between franchisor and franchisee are critical to the advancement of knowledge in the hospitality industry. Leader-Member Exchange (LMX) theory is offered of an effective theoretical model of antecedents that can predict the effectiveness the franchisor-franchisee relationship. This study presents a model based on a subset of the Leader-Member Exchange theory. Using the survey responses of franchisees in the restaurant industry, this study identifies the key factor that affect the franchisee's commitment, the franchisee's satisfaction with purchasing or operating franchise outlets, the effects of the franchisor's brand name on the quality of the relationship, the franchisee's perception of the franchisor's support, the franchisee's motivation to become a franchisee, and the franchisee's performance. The results of this study generally support the hypothesized model and provide strong support for the idea that the quality of the relationship between franchisee and franchisor plays a role in ensuring that the contractual relationship will lead to franchisee job satisfaction and financial success for both. The proposed model provides franchisors with valuable information for establishing an effective management strategy to improve the relationship between franchisor and franchisee and thus improve the rate of success of both franchisor and franchisee. Similarly, the model can assist both the franchisor and franchisee in understanding their policies in strategic terms and in integrating their different activities to provide the firm with the quality relationship required for maintaining advantage.
Ph. D.

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Reid, Robert D. "An assessment of the relationship between unit managers' attitudes and practices and the employment status of older workers in the foodservice industry". Diss., Virginia Polytechnic Institute and State University, 1985. http://hdl.handle.net/10919/76482.

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The purpose of this study was to: (1) describe the relationship between unit managers' attitudes and practices and the employment status of older workers in a segment of the foodservice industry; and (2) derive implications about the educational and training interventions necessary to facilitate the increased labor force participation of older workers in the industry. Demographic trends influenced the development of this study. The foodservice industry’s heavy reliance on younger workers and reports of potential labor shortages were reasons the study was undertaken. The population consisted of the membership of the National Restaurant Association. From this group a stratified random sample of 480 foodservice units was selected. Data were collected via questionnaires sent to the identified unit managers. The results indicated positive relationships between the employment of older workers and the following variables: establishment of a formal training program; the use of self-paced training methods; and the availability of employment alternatives. Older workers were most frequently employed in the institutional segment of the foodservice industry and in units in which a larger percentage of older managers were employed. Educational and training interventions which would facilitate the employment of older workers were presented. These included: training for managers; training programs for older workers; and employment alternatives.
Ed. D.

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Sriwongrat, Chirawan. "Consumers' choice factors of an upscale ethnic restaurant". Diss., Lincoln University, 2008. http://hdl.handle.net/10182/893.

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Globally, there is a growing demand for food away from home as a result of higher incomes, changes in consumption patterns, changes in household composition, and the time pressures created by dual-working families. The foodservice industry has become highly competitive as the number of foodservice outlets has increased to meet the demand. In order to succeed in such a competitive industry, restaurant operators need to understand the factors (and their relative importance) that influence restaurant patrons’ decision when selecting a restaurant. The demand for ethnic foods has also increased, in New Zealand and worldwide, due to the influences of ethnic diversity, overseas food and cultural experiences, and media exposure. Despite the importance of restaurant choice criteria and a growth in popularity of ethnic foods, published research on consumers’ restaurant selection behaviour that focuses on the ethnic segment is relatively limited. Furthermore, there are no published empirical studies on ethnic restaurant choice behaviour in New Zealand. This research aims to fill these gaps in the literature by empirically identifying the factors that influence a decision to dine at an upscale ethnic restaurant, their relative importance, as well as their relationships with dining occasion and consumer characteristics. Focus group discussions and the literature review helped identify a set of restaurant choice factors. A mail survey was used to collect the data. Factor analysis was used to refine the restaurant choice factors, and logistic regression analysis identified the five significant factors that influence consumers’ decision. These are: Dining Experience, Social Status, Service Quality, Food Quality, and Value for Money, listed in order of their importance. The results of t-tests and ANOVA suggested that consumers perceived the restaurant choice factors differently based on their demographic characteristics. The results of this study contribute to the marketing theory by providing an empirical framework of consumer selection behaviour in New Zealand upscale ethnic dining establishments. The study will also assist marketing practitioners and operators of ethnic restaurants to develop their strategies and offer the attributes that attract and retain customers.

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Flad, Patrick Oliver. "Dienstleistungsmanagement in der Gastronomie und Foodservice-Industrie : Prozessmanagement als Ansatz zur Leistungsoptimierung /". Frankfurt am Main : Dt. Fachbuchverl.-Ges, 2001. http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=009581133&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA.

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Ollinger-Snyder, Patricia. "Food safety concerns for the foodservice industry". 1993. http://catalog.hathitrust.org/api/volumes/oclc/31393829.html.

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Lin, Chih-Hsuan y 林芷瑄. "The Customer Reaction to Over-Service in Foodservice Industry". Thesis, 2016. http://ndltd.ncl.edu.tw/handle/86407698372342189020.

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碩士
國立高雄餐旅大學
餐旅管理研究所
104
The foodservice industry in Taiwan is highly competitive, and service quality has become one of the most important factors to remain and attract customers. A lot of enterprises set the goals as exceed customer expectations; therefore these enterprises try to delight customers as hard as possible. Instead of making customer satisfied, the service resulted in bringing negative effects on customers, which is called over-service. The purpose of this study was to examine customers’ reaction to over-service and whether the past experience of customer would affect the reaction. Experimental method was used in this study, and 2×2 factorial design was adopted. The scenarios included customers who came to the restaurant for the first time × adequate service, customers who have already come to the restaurant for many times × adequate service, customers who came to the restaurant for the first time × over-service, and customers who have already come to the restaurant for many times × over-service, totally 186 questionnaires were distributed through convenience sampling, and 160 questionnaires were valid. The results showed that customers were satisfied with the adequate service, and in over-service scenario most of the customers dislike the service and had negative thoughts. And the past experience of customers did affect customers’ reactions. Those who came for the first time were more sensitive to the service, the adequate service could make them more satisfied, and over-service make them come up with more negative thoughts. Customers who have come for many times have higher tolerance ability to service.

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Libros sobre el tema "Foodservice industry"

National Restaurant Association (U.S.). Research Dept. Foodservice 2050: A glimpse at the future of the foodservice industry. Washington, DC: The Association, 1994.

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inc Specialists in Business Information. SBI market profile: Foodservice equipment. New York, NY: FIND/SVP, 1998.

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Tanchʻe kŭpsik: Foodservice in institutions. Sŏul Tʻŭkpyŏlsi: Kyomunsa, 2003.

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A, Stadler Judith, ed. Preparing for the foodservice industry: An introductory approach. Westport, CT: AVI Pub. Co., 1986.

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McDowell, M. C. Math workbook for foodservice/lodging. 3^a ed. New York: Van Nostrand Reinhold, 1988.

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Scriven, Carl. Food equipment facts: A handbook for the foodservice industry. New York: Van Nostrand Reinhold, 1989.

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Hart, G. W. The Foodservice industry: A presentation package with supporting text. Palo Alto, CA: Electric Power Research Institute, 1988.

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Scriven, Carl R. Manual of equipment and design for the foodservice industry. New York, N.Y: Van Nostrand Reinhold, 1989.

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Scriven, Carl. Manual of equipment and design for the foodservice industry. New York: Van Nostrand Reinhold, 1989.

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Judy, Richard W. The future of the vending and foodservice industry, 1998-2013. Chicago (Suite 3500, 20 N. Wacker Drive, Chicago 60606-3102): NAMA, 1998.

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Capítulos de libros sobre el tema "Foodservice industry"

How, R. Brian. "The Foodservice Industry". En Marketing Fresh Fruits and Vegetables, 319–27. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4615-2031-3_20.

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Edwards, John S. A. "An Overview of the Foodservice Industry". En Handbook of Eating and Drinking, 1–24. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-75388-1_65-1.

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Edwards, John S. A. "An Overview of the Foodservice Industry". En Handbook of Eating and Drinking, 983–1006. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-14504-0_65.

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Gowland, M. Hazel. "Allergen Management and Control in the Foodservice Industry". En Allergen Management in the Food Industry, 167–204. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470644584.ch7.

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Roberts, Kevin R. y Naiqing Lin. "Food Safety: Integrating Behavior Change and Motivation Design". En Financial Decision-Making in The Foodservice Industry, 175–92. Includes bibliographical references and index.: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429292712-11.

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Chiles, Robert M. "Consumer Agency and the Ethical Obligations of Foodservice Providers in an Era of Cheap Food, Racial Inequality, and Neoliberal Governance". En Financial Decision-Making in The Foodservice Industry, 193–206. Includes bibliographical references and index.: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429292712-12.

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Saulais, Laure, Maurice Doyon y Camille Massey. "Promoting More Sustainable Consumer Decisions in Foodservice Settings: Effectiveness of the “Nudges” Approach". En Financial Decision-Making in The Foodservice Industry, 207–36. Includes bibliographical references and index.: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429292712-13.

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Seo, Kwanglim. "The Influence of Managerial Traits and Behavior in the Foodservice Industry". En Financial Decision-Making in The Foodservice Industry, 237–48. Includes bibliographical references and index.: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429292712-14.

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Ouyang, Yuxia. "Processing Fluency: An Approach to Looking for Nudge Interventions". En Financial Decision-Making in The Foodservice Industry, 249–60. Includes bibliographical references and index.: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429292712-15.

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Soh, Jungtae. "U.S. Trends in Food Away from Home". En Financial Decision-Making in The Foodservice Industry, 41–62. Includes bibliographical references and index.: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429292712-3.

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Actas de conferencias sobre el tema "Foodservice industry"

Nathalia, Theodosia y Yustisia Kristiana. "Understanding Generation Y' Perceptions and Purchase Intentions Related to Green Practice in Foodservice Operations". En Asia Tourism Forum 2016 - the 12th Biennial Conference of Hospitality and Tourism Industry in Asia. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/atf-16.2016.30.

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Kato, Taku y Kyoichi Kijima. "How should service firms develop store networks in domestic market? Analysis of store expansion strategies for Japanese foodservice industry". En 2012 9th International Conference on Service Systems and Service Management (ICSSSM 2012). IEEE, 2012. http://dx.doi.org/10.1109/icsssm.2012.6252282.

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