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Artículos de revistas sobre el tema "Foodservice industry"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 2 de febrero de 2022

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Hart, Christopher W. L., Gary S. Spizizen y Christopher C. Muller. "Management Development in the Foodservice Industry". Hospitality Education and Research Journal 12, n.º 1 (febrero de 1988): 1–20. http://dx.doi.org/10.1177/109634808801200102.

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12

Sun, Lou-Hon. "Pay Equity in the Foodservice Industry". Journal of College & University Foodservice 2, n.º 1 (8 de noviembre de 1994): 59–65. http://dx.doi.org/10.1300/j278v02n01_06.

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13

WILLIAMS, S. E., L. P. JOHNSON, S. W. NEEL y J. O. REAGAN. "FOODSERVICE INDUSTRY MARKET PROFILE STUDY: PALATABILITY CHARACTERISTICS OF U.S. FOODSERVICE BEEF STEAKS1". Foodservice Research International 9, n.º 3 (marzo de 1997): 193–210. http://dx.doi.org/10.1111/j.1745-4506.1997.tb00319.x.

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14

Патрушева, А. В. "ФРАНЧАЙЗИНГОВАЯ МОДЕЛЬ ВЕДЕНИЯ БИЗНЕСА В ОБЩЕСТВЕННОМ ПИТАНИИ". ТЕХНИКА И ТЕХНОЛОГИЯ ПИЩЕВЫХ ПРОИЗВОДСТВ 1, n.º 44 (21 de marzo de 2017): 137–43. http://dx.doi.org/10.21179/2074-9414-2017-1-137-143.

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15

Ramli, Rafidah A., Azila Azmi, Noorsa R. Johari y Syuhirdy M. Noor. "Minimally Processed Jackfruit: Opportunity for the Foodservice Industry". Journal of Food Research 6, n.º 1 (6 de diciembre de 2016): 1. http://dx.doi.org/10.5539/jfr.v6n1p1.

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Jackfruit is found in abundance in Malaysia. However the use of jackfruit as fresh dessert or in fruit platter has not been fully utilized in the foodservice industry due to the short shelf life of fresh jackfruit. The aim of this paper is to compare two simple calcium-infusion methods in ripe jackfruit pulps. Calcium is infused into the jackfruit pulps through immersion and vacuum-infusion techniques. The addition of calcium into the jackfruit enhanced the firmness and textural integrity of the fruit, thus prolonging the shelf life to 10 days. The minimally processed jackfruit exhibit fresh-like quality and longer shelf stability. It provides a variation in the fruits offered in foodservice establishment.

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16

Woods, Mike, Natasa Christodoulidou, Burhan Yavas y Demos Vardiabasis. "Unethical Business Practices in the Foodservice Industry". Journal of Foodservice Business Research 16, n.º 4 (septiembre de 2013): 407–19. http://dx.doi.org/10.1080/15378020.2013.824284.

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17

Fareed Ismail, Ahmad, Steffen Frank Zorn, Huey Chern Boo, Sambasivan Murali y Jamie Murphy. "Information technology diffusion in Malaysia's foodservice industry". Journal of Hospitality and Tourism Technology 4, n.º 3 (27 de septiembre de 2013): 200–210. http://dx.doi.org/10.1108/jhtt-06-2011-0020.

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18

NEEL, S. W., S. E. WILLIAMS, L. P. JOHNSON y J. O. REAGAN. "FOODSERVICE INDUSTRY MARKET PROFILE STUDY: BEEF MARKETING". Foodservice Research International 7, n.º 4 (junio de 1994): 217–32. http://dx.doi.org/10.1111/j.1745-4506.1994.tb00222.x.

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19

Kim, Min-Seong, Brijesh Thapa y Stephen Holland. "Drivers of perceived market and eco-performance in the foodservice industry". International Journal of Contemporary Hospitality Management 30, n.º 2 (12 de febrero de 2018): 720–39. http://dx.doi.org/10.1108/ijchm-07-2016-0361.

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Purpose To foster environmental and sustainable practices, foodservice enterprises should exhibit a high degree of corporate social responsibility (CSR), ecological consciousness and innovation in green initiatives. This study examines the influences of CSR practices (i.e. economic, legal, ethical and philanthropic), environmental marketing activities (i.e. strategic and tactical) and innovation (i.e.technological and organizational) as drivers of market and eco-performance in the foodservice industry. Design/methodology/approach Based on an established framework of CSR, environmental marketing and innovation, an exploratory conceptual model was formulated and empirically assessed. Survey data were collected from representatives of the Korean foodservice franchise industry. Data analysis consisted of frequency analysis, reliability analysis, confirmatory factor analysis, correlation analysis and path analysis. Findings Market performance was influenced by tactical environmental marketing, as well as technological and organizational innovation. Eco-performance was affected by tactical environmental marketing and technological innovation. However, technological innovation and organizational innovation were influenced by tactical environmental marketing, but were not significantly affected by strategic environmental marketing. Additionally, strategic environmental marketing was influenced by economic, legal, ethical and philanthropic CSR. Last, tactical environmental marketing was affected by economic, ethical and philanthropic CSR. Practical implications CSR, environmental marketing activities and innovation provide numerous benefits to businesses. Such benefits include enhanced market and eco-performance, both of which create competitive advantages. Originality/value There is a paucity of research on the effects of environmental marketing and innovation on corporate performance in the foodservice industry. The findings provide greater insights into the impacts of CSR, environmental marketing and innovation on corporations’ desired outcomes.

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20

Johnson, L. P., S. E. Williams, S. W. Neel y J. O. Reagan. "Foodservice industry market profile study: nutritional and objective textural profile of foodservice ground beef". Journal of Animal Science 72, n.º 6 (1 de junio de 1994): 1487–91. http://dx.doi.org/10.2527/1994.7261487x.

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21

Martin-Rios, Carlos, Christine Demen-Meier, Stefan Gössling y Clémence Cornuz. "Food waste management innovations in the foodservice industry". Waste Management 79 (septiembre de 2018): 196–206. http://dx.doi.org/10.1016/j.wasman.2018.07.033.

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22

Dan Reid, R. y Carl D. Riegel. "Supplier Relations and Selection in the Foodservice Industry". Hospitality Education and Research Journal 13, n.º 2 (mayo de 1989): 51–62. http://dx.doi.org/10.1177/109634808901300207.

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23

FOX, MORTON y PAULINE J. SHELDON. "FOODSERVICE, A VITAL PART OF THE TOURIST INDUSTRY". Foodservice Research International 4, n.º 4 (diciembre de 1987): 259–75. http://dx.doi.org/10.1111/j.1745-4506.1987.tb00114.x.

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24

HIEMSTRA, STEPHEN J. "ECONOMIES OF SCALE IN THE US FOODSERVICE INDUSTRY". Foodservice Research International 12, n.º 2 (octubre de 2000): 109–17. http://dx.doi.org/10.1111/j.1745-4506.2000.tb00008.x.

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da Cunha, Diogo Thimoteo. "Improving food safety practices in the foodservice industry". Current Opinion in Food Science 42 (diciembre de 2021): 127–33. http://dx.doi.org/10.1016/j.cofs.2021.05.010.

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26

Smith, Ruth A., Miranda Kitterlin-Lynch, Yselande Pierre y Andrew Moreo. "Exploration of workplace bullying in the foodservice industry". Journal of Human Resources in Hospitality & Tourism 20, n.º 2 (5 de febrero de 2021): 299–317. http://dx.doi.org/10.1080/15332845.2021.1872271.

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27

C. Broz, Charles y Rhonda K. Hammond. "Dysphagia". Nutrition & Food Science 44, n.º 5 (2 de septiembre de 2014): 407–13. http://dx.doi.org/10.1108/nfs-03-2013-0035.

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Purpose – The purpose of this study was to survey current culinary, hospitality and nutrition students to determine their level of knowledge about dysphagia, or swallowing impairment, and the dysphagia diet. In addition, the study provided a means by which to gauge current students’ awareness of health-care foodservice as a career option. Design/methodology/approach – A pilot study conducted in 2009 indicated that health-care foodservice workers were unaware of many of the risks associated with the dysphagia diet. A second study was conducted in 2012 to obtain an idea of the perceptions and knowledge levels of culinary, hospitality and nutrition students about dysphagia. Subjects included students across the three disciplines at two large universities in the Midwestern USA, and a private culinary school on the east coast of the USA. The instrument consisted of a traditional paper survey containing 18 questions. A total sample size of n = 139 surveys was collected and analyzed. Findings – Results of the survey suggests that current university students are lacking in some areas of knowledge concerning dysphagia patients and their dietary needs. Education and training are indicated, as the number of patients suffering from some degree of dysphagia is only going to increase as the US population ages. Findings also indicate that many introductory-level students are unaware of health-care foodservice as a viable career choice in industry. Research limitations/implications – The primary limitations to this research were the relatively small sample size, and the fact that most students surveyed were not interested or aware of health-care foodservice as a viable industry career choice. This study would be greatly enhanced by contacting professors/instructors at several universities representing the Northeast, Midwest, and east and west coasts of the USA. Educating future foodservice professionals at the introductory level would allow industry leaders to make students aware of this large and necessary sector of the foodservice industry. Likewise, there is no doubt that food preparers, food deliverers and foodservice managers in health care will come in contact with a patient with some level of dysphagia as our population ages. More research to strengthen this body of data is indicated, as are similar studies across broader ranges of the population. Practical implications – The occurrence of dysphagia is growing as the US population ages. That fairly little research has been done is somewhat alarming. There is a need for standardization of recipe formulas, benchmarking viscosities of dietary liquids and solids and training of food preparers. The symptom is found in very large populations in the USA, as well as in Europe. Also, the fact that dysphagia has so many potential causes makes the symptom that much more of a health issue. More research is certainly called for to better prepare potential institutional foodservice employees for the next 20 years. Originality/value – Millions of Americans currently suffer from at least some degree of dysphagia. This number is expected to increase as the Baby Boomer generation reaches retirement age. The USA will be populated by more elderly people than ever before, and will thus host more individuals suffering from swallowing impairment. Health-care foodservice, including hospital and long-term care foodservice will certainly become a viable career choice for current students of culinary arts, nutrition and hospitality.

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Kim, Min-Seong, Dong-Jin Shin y Dong-Woo Koo. "The influence of perceived service fairness on brand trust, brand experience and brand citizenship behavior". International Journal of Contemporary Hospitality Management 30, n.º 7 (9 de julio de 2018): 2603–21. http://dx.doi.org/10.1108/ijchm-06-2017-0355.

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Purpose Service fairness has been conceptualized as a major part of the foodservice industry due to the intangibility of foodservice, which is difficult to be evaluated by customers. Considering this challenge, this study investigates the impacts of perceived service fairness dimensions in encouraging brand citizenship behaviors (i.e. brand enthusiasm and brand endorsement) along with the mediating roles of brand trust and brand experience in the foodservice industry. Design/methodology/approach Based on an established framework of perceived service fairness, brand trust, brand experience and brand citizenship behavior, an exploratory conceptual model was formulated and empirically assessed. Survey data were collected from customers of casual dining franchise restaurants in Korea. Data analysis consisted of frequency analysis, reliability analysis, confirmatory factor analysis, correlation analysis and structural equation modeling. Findings The empirical results indicated that brand trust was significantly influenced by price, procedural, outcome and interactional fairness, while brand experience was significantly affected by price, outcome and interactional fairness. Additionally, brand trust and brand experience had positive influences on brand enthusiasm and brand endorsement, respectively. Practical implications A foodservice enterprise’s violation of customers’ fundamental need for fairness leads to negative outcomes, such as customers voicing the undesirable situation and/or leaving the restaurant. Thus, this study provides a strategy for maintaining service fairness to better develop brand relationships with customers in the restaurant industry. Originality/value There is a paucity of research on the effect of perceived service fairness on brand development in the restaurant industry. The findings provide greater insights into the impacts of perceived service fairness, brand trust and brand experience on customers’ brand citizenship behaviors.

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Voytovych, N. y Y. Polyak. "The marketing innovation and the innovation technology in food industry enterprises". Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, n.º 92 (11 de mayo de 2019): 9–14. http://dx.doi.org/10.32718/nvlvet-e9202.

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Growing competition in the world determines the importance of innovation technology between countries. High-tech markets encourage the inventors to apply their inventions to commercial project. Many new trends on the world markets depend on factors that generate the ideas and their capacity to be absorbed. Development of new technologies in foodservice is considered a luxury as the sector is comprised predominantly by small and medium size businesses that may not be able to afford the heavy costs involved. However, rapid advancements in information technology have allowed dedicated suppliers to foodservice businesses to develop such innovative products or services which help to be successful on the market. Such hardware or software developments enable food and beverage outlets to increase quality of product, productivity and profitability. This review attempts to provide in-depth discussion and enhance understanding on innovation technology in foodservice enterprises. An article was conducted of a detailed analysis for EU countries food service industry. Analysis shows that international chains have a very strong position in the quick service segment. Technology is developing at an ever-increasing pace and dramatically changes business models in the hospitality industry. In the new economy, organizations that have the ability to develop and adopt the invention in a short period of time and profitably apply it in all areas of business reach competitive advantage over the competition in time. The growing importance of innovation in function of achieving a sustainable competitive advantage determined a brand new concept and innovation classification. Nowadays, the term innovation means not only a significant improvement in process and product technology, but it refers more to the innovation process in the field of human resources, especially in marketing management. For the above mentioned reasons, the paper pays special attention to the marketing innovation analysis and the increasingly significant impact it has on the process of achieving sustainable competitive advantage. The main goal of this article is analysis the theoretical and practical contexts concerning marketing innovation, innovation technology in foodservice enterprises.

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서경화, Soo-Bum Lee y 전유정. "Development of A Performance Model of the Foodservice Industry". Culinary Science & Hospitality Research 22, n.º 6 (septiembre de 2016): 132–44. http://dx.doi.org/10.20878/cshr.2016.22.6.014.

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서경화, Soo-Bum Lee y 전유정. "Development of A Performance Model of the Foodservice Industry". Culinary Science & Hospitality Research 22, n.º 6 (septiembre de 2016): 132–44. http://dx.doi.org/10.20878/cshr.2016.22.6.014014014.

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INOUE, Yoshiyuki. "Symposiums/Measures of Foodservice Industry Toward Recent Labor Shortage". Journal of Food System Research 26, n.º 3 (2019): 190–93. http://dx.doi.org/10.5874/jfsr.26.3_190.

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Abdullah, Firdaus, Abang Zainoren bin Abang Abdurahman y Jamil Hamali. "The Dimensions of Customer Preference in the Foodservice Industry". Verslas: teorija ir praktika 14, n.º 1 (5 de marzo de 2013): 64–73. http://dx.doi.org/10.3846/btp.2013.08.

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Mason, D. M. y C. W. Shanklin. "An Environmental Issues Impacting the Foodservice Industry Resource Manual". Journal of the American Dietetic Association 95, n.º 9 (septiembre de 1995): A40. http://dx.doi.org/10.1016/s0002-8223(95)00495-5.

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Harris, Kimberly J. y Mark A. Bonn. "Training Techniques and Tools: Evidence from the Foodservice Industry". Journal of Hospitality & Tourism Research 24, n.º 3 (agosto de 2000): 320–35. http://dx.doi.org/10.1177/109634800002400302.

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Crafts, Dan y Loanna Thompson. "Career Advancement Obstacles for Women in the Foodservice Industry". Journal of College & University Foodservice 2, n.º 3 (8 de enero de 1996): 5–14. http://dx.doi.org/10.1300/j278v02n03_03.

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MENDENHALL, TOBY J., TOMBOSSA D. NEGUSSE, STANLEY G. SOLOMON y RANDY R. PRICE. "DESIGN OF A VEGETABLE WASHER FOR THE FOODSERVICE INDUSTRY". Foodservice Research International 5, n.º 1 (febrero de 1988): 43–65. http://dx.doi.org/10.1111/j.1745-4506.1988.tb00119.x.

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MARTIN, ROY E. "NEW SEAFOOD PRODUCTS FOR THE FOODSERVICE INDUSTRY: TECHNOLOGICAL CONSIDERATIONS". Foodservice Research International 5, n.º 2 (mayo de 1988): 125–37. http://dx.doi.org/10.1111/j.1745-4506.1988.tb00125.x.

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HUDSPETH, JOE PHIL. "NEW POULTRY PRODUCTS FOR THE FOODSERVICE INDUSTRY: TECHNOLOGICAL CONSIDERATIONS1". Foodservice Research International 5, n.º 2 (mayo de 1988): 139–43. http://dx.doi.org/10.1111/j.1745-4506.1988.tb00126.x.

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MANDIGO, ROGER W. "NEW PORK PRODUCTS FOR THE FOODSERVICE INDUSTRY: TECHNOLOGICAL CONSIDERATIONS". Foodservice Research International 5, n.º 2 (mayo de 1988): 145–50. http://dx.doi.org/10.1111/j.1745-4506.1988.tb00127.x.

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Lim, Soon Chow. "FOODSERVICE WAGING WAR AGAINST COVID-19 CRISIS AND THE OPPORTUNITY". Journal of Tourism, Hospitality and Environment Management 5, n.º 19 (10 de junio de 2020): 41–49. http://dx.doi.org/10.35631/jthem.519004.

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COVID-19 outbreak is threatening the foodservice industry that caused the foodservice operators to shoulder the double burden of fixed cost and zero footfall during the pandemics episode. This best practice review is a simple and effective shortcut for food operators and worth adopting; meanwhile, all these practices provide food for thought by demonstrating what can be done and how to avoid any harm coming to individuals. This bird’s eye view cultivates tactical ideas to policymaker and researcher in dealing with the epidemic episode.

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Zakaria, Zainuddin, Wan Ramlah Wan Nawang, Zuraini Jusoh y Mohamad Ariff Kamaludin. "The Influence of Job Demand, Respect, and Rapport on Work Engagement of Employees in the Foodservice Sector". Environment-Behaviour Proceedings Journal 4, n.º 12 (31 de diciembre de 2019): 367. http://dx.doi.org/10.21834/e-bpj.v4i12.1933.

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Many foodservice operators in Malaysia depend on superior services to entice customers to keep visiting their business. The researchers chose a purposive convenience sampling, and questionnaires were distributed to 303 employees in the foodservice industry in three selected districts in Terengganu, Malaysia. Results of the inferential analysis revealed that there are positive relationships between two of the independent variables, respects, and Rapport with the dependent variable, job engagement. Job demand, however, has no significant impact on Job Engagement. We proposed that trust, efficient communication, mutual respect, and the honest relationship has a strong impact on employees’ engagement with their job.Keywords: Job Engagement; Job Demand; Rapport; Foodservice Industry eISSN: 2398-4287 © 2019. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open-access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.DOI: https://doi.org/10.21834/e-bpj.v4i12.1933

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43

Liu-Lastres, Bingjie y Han Wen. "Are we missing the boat? Examining managers’ perspectives on employee wellbeing in the foodservice industry". Journal of Qualitative Research in Tourism 2, n.º 1 (21 de mayo de 2021): 60–67. http://dx.doi.org/10.4337/jqrt.2021.01.04.

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The purpose of this research note was to examine managers’ perspectives on employee wellbeing in the foodservice industry. Particularly, this study conducted 14 semi-structured individual interviews with upper-level managers of various organizations within the foodservice industry. Thematic analyses were employed to analyze the data. The overall findings addressed the essence of considering employee wellbeing in the industry. Particularly, this study revealed managers’ interpretation of employee wellbeing, identified major influences on employee wellbeing, reported the current measures, and presented the major challenges facing most organizations regarding improving employee wellbeing. From a theoretical point of view, this study used a qualitative approach and reflected managers’ perspectives on the concept of employee wellbeing. Building on those findings, this study provides practical implications, which mainly involves using a forward-thinking, top-down approach to enhance employee wellbeing, and highlights the roles of organizational support and organizational culture. Based on the findings, this study also discusses future research directions and limitations.

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44

Firdaus, Abdullah y Agnes Kanyan. "Managing relationship marketing in the food service industry". Marketing Intelligence & Planning 32, n.º 3 (29 de abril de 2014): 293–310. http://dx.doi.org/10.1108/mip-10-2012-0116.

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Purpose – The purpose of this paper is to propos a new measuring instrument for relationship marketing which is uniquely designed for the foodservice industry. In particular, the underlying dimensions of relationship marketing as perceived by customers are identified, and strategies for the enhancement of relationship marketing program are put forward. Design/methodology/approach – The proposed 31-item instrument has been empirically tested for unidimensionality, reliability and validity using both exploratory and confirmatory factor analysis Findings – A factorial analysis suggests that relationship marketing is a multidimensional construct consisting of four key dimensions namely communication, trust, empathy and commitment. Practical implications – Communication emphasizes the necessity to communicate in understandable way; trust refers to the ability to inspire confidence; empathy stresses on the importance of exhibiting sympathy and reassurance; and commitment describes the desire to provide excellent service. A subsequent multiple regression analysis reveals that all the dimensions are positively correlated with customer loyalty and trust was the most important dimension. Originality/value – Building strong relationships with customers to gain competitive advantage and customer loyalty is crucial for survival and success in today's business environment. As competition is becoming more intense, customers are increasingly demanding and price sensitive. Although the relationship marketing discipline is relatively well researched, the measuring instrument is limited and practically non-existent in the foodservice industry.

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Scarpatl, Stan y Frank Lattuca. "Training the Handicapped as a Resource for the Foodservice Industry". Hospitality Education and Research Journal 13, n.º 1 (febrero de 1989): 37–46. http://dx.doi.org/10.1177/109634808901300105.

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QU, HAILIN y STEPHEN J. HIEMSTRA. "ECONOMIC INTERDEPENDENCE AND STRUCTURE OF THE FOODSERVICE INDUSTRY 1977-1991". Foodservice Research International 7, n.º 4 (junio de 1994): 199–216. http://dx.doi.org/10.1111/j.1745-4506.1994.tb00221.x.

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Kitterlin, Miranda, Lisa Moll y Gabriela Moreno. "Foodservice employee substance abuse: is anyone getting the message?" International Journal of Contemporary Hospitality Management 27, n.º 5 (13 de julio de 2015): 810–26. http://dx.doi.org/10.1108/ijchm-11-2013-0522.

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Purpose – The purpose of this study is to investigate foodservice industry employees’ experiences and perceptions related to substance abuse prevention measures in the workplace. Design/methodology/approach – A qualitative approach was used for this foundational study, and data collection occurred by conducting in-depth interviews with 30 foodservice employees. Findings – Participants reported that, in their perceptions, substance abuse prevention measures were virtually non-existent at their places of employment. The few participants that were aware of such policies indicated that they had never seen the policy actually enforced. Practical implications – The results of this exploratory study suggest that foodservice employees may not be receiving adequate messages about workplace substance abuse prevention policies nor are they developing an adequate awareness of such policies. Further, where such policies are in place, they may not being adequately enforced, implying negligent business practices. Failure to display a presence and communication of workplace substance abuse policies and prevention efforts for this potentially high-risk population is both organizationally and socially irresponsible. Suggestions for the implementation of such harm reduction strategies are also provided, as is a call for further research conducted in a quantifiable method to offer more generalizable results. Originality/value – No previous study has investigated employee awareness of substance abuse policies and prevention measures or harm reduction strategies in the foodservice workplace. This study provides a step toward understanding foodservice employee substance abuse and prevention that was previously lacking in the literature.

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Kim, Minseong y Svetlana Stepchenkova. "Does environmental leadership affect market and eco performance? Evidence from Korean franchise firms". Journal of Business & Industrial Marketing 33, n.º 4 (8 de mayo de 2018): 417–28. http://dx.doi.org/10.1108/jbim-02-2017-0046.

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Purpose External economic and social forces compel foodservice enterprises to be environmentally friendly, bringing environmental issues to the forefront of managerial policies. Reflecting on this phenomenon, this paper aims to investigate the role that the environmental leadership of the top management at the franchise headquarters and the companies’ environmental orientation play in enhancing the company’s market and eco performances. Design/methodology/approach The research model was tested based on responses from 196 regional foodservice franchising headquarters in South Korea. Structural equation modeling, namely, confirmatory and path analysis, was the primary method of data analysis in the study. Findings Results indicate that the top management’s environmental transformational leadership influences the internal and external environmental orientation of a foodservice franchise firm. Also, the two types of environmental orientation improve the market and eco performances of the firm. Finally, two dimensions of environmental orientation, internal and external, act as full mediators of the relationship between environmental transformational leadership and the performance of the firm. Practical implications The positive link between environmental leadership, environmental orientation and market performance seems to indicate that individual franchisees may be receptive to rules and regulations associated with green practices and be willing to incorporate the green business procedures of their franchisor into their day-to-day operations. Originality/value Given the lack of empirical research that investigates environmental policies in the foodservice industry in the international context, this study contributes to an understanding of how foodservice franchising firms view the environmental leadership of the company’s top management and its impact on a company’s environmental orientation and market performance.

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Yoo, Se Ran, Suk Won Lee y Hyeon Mo Jeon. "The Role of Customer Experience, Food Healthiness, and Value for Revisit Intention in GROCERANT". Sustainability 12, n.º 6 (18 de marzo de 2020): 2359. http://dx.doi.org/10.3390/su12062359.

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This study proposes a research model in which food healthiness is considered in addition to the five strategic experiential modules (sense, feel, think, act, and relate) to test the antecedent variables that may enhance customer value and intention to revisit grocerants. For the empirical analysis, consumers with experience of using seven Korean grocerants were surveyed. Grocerant experience and food healthiness were found to be associated with hedonic and utilitarian values and these values were shown to have a significant effect on revisit intention. This study differentiates itself from earlier studies of consumer experience in the foodservice industry that ignore the importance of food healthiness. The presented research model shows the importance of the roles played by food healthiness and the five strategic experiential modules in enhancing customers’ value perception and intention to revisit grocerants. The theoretical framework proposed and tested in the research model of this study is thus expected to serve as the basis for future research on experiential marketing in the foodservice industry.

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DeMicco, Fred J. y Raphael R. Kavanaugh. "The Influence of Age Stereotypes On The Managerial Decision Processes of Hospitality Management Students". Hospitality Education and Research Journal 12, n.º 2 (febrero de 1988): 293–306. http://dx.doi.org/10.1177/109634808801200230.

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The foodservice industry is currently facing serious labor shortages in many segments and areas of the country. To ease the labor shortage, an increasing number of older workers are being recruited into the hospitality industry. Hospitality program graduates will be hiring and managing a greater number of older employees in the future. The overall objective of this study was to determine attitudes of senior level hospitality management students towards older workers.

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