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Artykuły w czasopismach na temat „Restaurant staff motivation”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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1

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

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The article raises the question of studying the motivation of restaurant employees by the ex-ample of the development of a motivation system for the staff of the restaurant “Adam and Eve”. Significant indicators of the features of the motivational sphere of staff, both having direct contact with visitors and working in offices, have been identified. A comparative analysis was carried out, the features of the motivational sphere of the restaurant staff's personality, their impact on labor productivity were determined. The result of the anal-ysis of the restaurant's personnel management system i

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Lopatiuk, R. I. "Staff Management as an Effective Instrument for Improving the Hospitality Industry." Business Inform 12, no. 527 (2021): 277–82. http://dx.doi.org/10.32983/2222-4459-2021-12-277-282.

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The article is aimed at studying the issues that determine the relationship between the management function and its instrumental apparatus to improve the efficiency of the functioning of enterprises in the food organization industry. The article analyzes the relationships in the team, which form the basis for staff management in restaurant facilities, since in the conditions of constant socioeconomic changes and dynamic development of market relations, the need for effective and professional management staff increases. Socioeconomic approaches to improving the efficiency of human resource mana

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Romero, Isidoro, Igone Porto Gómez, and Jon Mikel Zabala-Iturriagagoitia. "‘Cookpetition’: Do restaurants coopete to innovate?" Tourism Economics 25, no. 6 (2018): 904–22. http://dx.doi.org/10.1177/1354816618811551.

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This article studies the influence of ‘coopetition’, that is, cooperation between competitors, on the innovative behaviour of restaurant firms. The analysis is based on data gathered from a representative survey conducted on Spanish small and medium-sized enterprises operating in the restaurant industry. A binary logistic regression specification is used to test the core hypotheses in the article. The results confirm that coopetition fosters product innovation in restaurant companies. Coopeting restaurants also introduce more process innovations, although this effect is not found to be statist

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Watson, Alastair W., Babak Taheri, Steven Glasgow, and Kevin D. O’Gorman. "Branded restaurants employees’ personal motivation, flow and commitment." International Journal of Contemporary Hospitality Management 30, no. 3 (2018): 1845–62. http://dx.doi.org/10.1108/ijchm-02-2017-0075.

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Purpose Augmenting employees’ commitment is of important interest to hospitality managers, particularly in the branded restaurant industry where the workforce is often transient. This paper aims to identify and analyse if levels of personal motivation and flow are drivers of commitment, and if the relationship between the variables is moderated by length of service, age and gender. Design/methodology/approach The study is a large-scale empirical investigation of hospitality staff in the UK branded restaurants through 1,133 survey responses, measuring levels of personal motivation, flow and com

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Garasymliuk, Mariia, and Olga Datsiv. "WAYS TO INCREASE THE EFFICIENCY OF PERSONNEL MANAGEMENT OF THE RESTAURANT ENTERPRISE." HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 298, no. 5 Part 1 (2021): 47–51. http://dx.doi.org/10.31891/2307-5740-2021-298-5(1)-8.

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The article is devoted to outlining ways to improve the personnel management system in the field of corporate development of restaurant enterprises, which includes the introduction of innovative technologies of restaurant service, employee training programs to grow professional competencies and personal psychological characteristics, career advancement for the best employees. It is determined that the basic principle of personnel management in restaurants is systemic, so the search for ways to improve management should include consideration of this process as a holistic system, taking into acc

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Yerdavletova, Farida, and Temirkhan Mukhambetov. "Restaurant Market in Kazakhstan: A Portrait in Comparison with the US Market." Business: Theory and Practice 15, no. (3) (2014): 269–78. https://doi.org/10.3846/btp.2014.27.

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Market for restaurant services is one of the leading providers in terms of employment, scope of provided services and impact on the quality of life. At the same time, it remains as one of the closed and unexplored markets in terms of analysis of its problems and emerging trends. The aim of this article is a comprehensive analysis of industries in Kazakhstan by comparing it to the US market of restaurant industry. Furthermore, to improve management efficiency in restaurants, a research was conducted on behavioral differences of customers and level of management in restaurant industry, giving fe

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Semykina, Maryna, Hryhorii Savelenko, and Anna Semykina. "Management of Business Culture in Trade and Restaurant Business from the Perspective of Motivational Management and Social Responsibility." Central Ukrainian Scientific Bulletin. Economic Sciences, no. 12(45) (2024): 137–48. https://doi.org/10.32515/2663-1636.2024.12(45).137-148.

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This article focuses on identifying ways to improve business culture management through the integration of motivational management and social responsibility. Scientific approaches to the study of business culture management have been researched and systematized. From the perspective of the comprehensive approach developed by the author, the advantages of the proposed definition of business culture management are substantiated: it is a purposeful process of creating, maintaining and developing a system of values, behavioral norms, beliefs and symbols shared by the organization's employees and a

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Lopatiuk, Ruslana. "IMPROVING THE METHODS OF PERSONNEL MANAGEMENT OF THE RESTAURANT CHAIN." Three Seas Economic Journal 3, no. 3 (2022): 42–48. http://dx.doi.org/10.30525/2661-5150/2022-3-7.

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The aim of the article is to study the issues that determine the relationship between the management function and its instrumental apparatus to improve the efficiency of enterprises in the field of catering. Methodology. The management system used and inherent in the network of restaurants in Vinnytsia is investigated in order to identify their effectiveness and determine their strengths and weaknesses. The article analyzes the relationships in the team, which form the basis of personnel management at restaurant business enterprises, because in the conditions of constant socio-economic changes

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Davydova, Oksana Yu, Nataliia I. Cherevychna, and Anna A. Grechko. "The Role of HR-Management in the Hotel and Restaurant Industry." Business Inform 2, no. 565 (2025): 262–69. https://doi.org/10.32983/2222-4459-2025-2-262-269.

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The aim of the article is to explore the functioning of the HR management service of hotel and restaurant enterprises using the example of the «Baden-Baden» hotel in the city of Kharkiv, to identify its expediency and necessity for ensuring the competitiveness of the enterprise, and to form potential opportunities to increase the efficiency of staff and the enterprise as a whole. The article examines the peculiarities of organizing HR management in the hospitality industry using the example of the «Baden-Baden» hotel located in the city of Kharkiv. The defining aspects of personnel management

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10

Shtangeeva, Nadiya. "RATIONAL ORGANIZATION OF WORK OF RESTAURANT STAFF: PROBLEMS AND SOLUTIONS." Economies' Horizons, no. 2(31) (May 20, 2025): 110–17. https://doi.org/10.31499/2616-5236.2(31).2025.330806.

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

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Suryawan, Ian Nurpatria. "The Seafood Restaurant Industry's Big Success?" Jurnal Ekonomi 29, no. 2 (2024): 300–316. http://dx.doi.org/10.24912/je.v29i2.2285.

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Innovative performing behaviour depends on the employee's personality; becoming innovative is the behaviour of an employee to create, recognise, and implement something new and bring profit to the company. Leaders' styles can be essential to increasing innovation in their work. This study was conducted at five seafood restaurants in North Jakarta with 60 respondents. Purposive sampling was the method of sampling. The questionnaires were distributed from early January 2024 to the end of January 2024. data were analysed using path analysis statistical tools. The target criteria for this research

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Levytska, Inna V., Alona O. Klymchuk, and Svitlana P. Kozhushko. "THE PROBLEMS WITH THE PAY LEVEL AS A FACTOR OF STAFF MOTIVATION IN THE HOSPITALITY INDUSTRY OF UKRAINE." Academic Review 1, no. 58 (2023): 148–59. http://dx.doi.org/10.32342/2074-5354-2023-1-58-11.

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The issues of motivation, satisfaction and engagement of employees of the hospitality industry are central to management in the specified area, since business performance in the hospitality industry is characterized by a high level of dependence on the available human capital and, in particular, its personal qualities, skills, professionalism and administrative abilities. That is why it is vitally important for any business entity in the specified field to ensure effective personnel management and the formation of effective systems for its stimulation. The factor of remuneration of the personn

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Kotsakov, Valentin, Vasil Marinov, Mariana Assenova, and Rumen Minkovski. "Dimensions of employability in the hospitality industry at destination level—the case of a spa destination in Bulgaria." Journal of the Bulgarian Geographical Society 50 (March 22, 2024): 1–19. https://doi.org/10.3897/jbgs.e113933.

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The paper presents the results from the application of the holistic approach to employability based on secondary data and a questionnaire survey of the human resources employed in the hotel and restaurant sector (198) and semi-structured interviews with tourism sector employers (11) in the municipality of Devin, Bulgaria. The results outline some of the dimensions of employability, existing problems of employability and their potential solutions. It is typical for the municipality of Devin that a large part of the local population in the region is directly dependent on tourism. This leads to r

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14

Nikolaichuk, О. А., and А. S. Badega. "FEATURES OF ASSESSMENT OF PERSONNEL BEHAVIOR MANAGEMENT AND FORMATION OF ORGANIZATIONAL CULTURE IN HOTEL AND RESTAURANT ENTERPRISES: THEORETICAL AND PRACTICAL ASPECTS." TRADE AND MARKET OF UKRAINE, no. 2(54) 2023 (December 30, 2023): 53–70. http://dx.doi.org/10.33274/2079-4762-2023-54-2-53-70.

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Objective. The objective of the present article is analysis of the theoretical and practical principles of evaluating the management of personnel behavior and the formation of the organizational culture of a hotel and restaurant enterprise. Methods. The following research methods and techniques were used in the research process: analysis, synthesis, generalization, induction, deduction, abstract-logical method, graphical and tabular methods (for a visual representation of the analyzed material). The results. For the development of hotel and restaurant establishments, the management of staff be

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Yakymenko-Tereshchenko, Natalіia, Kateryna Kunitsia, and Maryna Karminska-Bielobrova. "PERSONNEL MANAGEMENT AS THE MAIN RESOURCE OF THE ACTIVITY OF THE FIELD OF SERVICES." Bulletin of the National Technical University "Kharkiv Polytechnic Institute" (economic sciences), no. 2 (April 5, 2024): 77–82. https://doi.org/10.20998/2519-4461.2024.2.77.

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Labor resources, which belong to the socio-economic category, are one of the most important aspects of the theory and practice of management at enterprises of any industry, including the hotel and restaurant industry. The specificity of the hotel and restaurant industry is that this type of activity is, first of all, the sale of services, the quality of which depends on the performer, that is, on the hotel staff. Resource management of personnel management in a hotel and restaurant enterprise includes various aspects covering planning, recruitment, development, motivation and retention of pers

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Ніфатова, Олена М., та Катерина Л. Ковальова. "ШЛЯХИ ПІДВИЩЕННЯ ЕФЕКТИВНОСТІ УПРАВЛІННЯ ПЕРСОНАЛОМ ГОТЕЛЬНО-РЕСТОРАННОГО БІЗНЕСУ". Bulletin of the Kyiv National University of Technologies and Design. Series: Economic sciences 119, № 1 (2018): 45–54. http://dx.doi.org/10.30857/2413-0117.2018.1.5.

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The paper discusses the ways to enhance the personnel management efficiency in hotel and restaurant business by suggesting an integrated method of traditional personnel management and new strategies and techniques affecting the employee motivation in the hotel and restaurant sector. The relevance and the need to implement the key personnel management tools in the hotel and restaurant business to increase its competitiveness in the services market have been grounded. It has been estimated that human resources management in the hotel and restaurant business employs a range of methods and manager

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Yakubiv, Valentyna, and Iryna Boryshkevych. "Forming the strategy to increase the competitiveness of the restaurant business enterprises." Regional Economy, no. 1(95) (2020): 144–53. http://dx.doi.org/10.36818/1562-0905-2020-1-15.

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The development of a modern restaurant business depends to a large extent on the adaptation of the enterprises to the new conditions of management in market conditions. This process involves increasing the competitiveness of restaurants and ensuring the creation of competitive advantages in times of market volatility. Enterprise competitiveness management is a set of measures aimed at systemic improvement of the production process, constant search for new sales channels, new customer groups, service improvement, advertising. It should be considered as an integral part of the enterprise managem

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Nguyen, Bao Trung. "Courage, the Career Adaptability and Employee Engagement of Hotel Service Staff at HCM in the Context of the COVID-19 Epidemic." INTERNATIONAL JOURNAL OF SOCIAL SCIENCE HUMANITY & MANAGEMENT RESEARCH 03, no. 10 (2024): 1298–306. https://doi.org/10.5281/zenodo.13903016.

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The author combines descriptive statistics with document collection methods. By using these two methods, the authors can better understand the job satisfaction and courage of hospitality employees during the COVID-19 epidemic. Adaptation at work is a very important thing that managers are very concerned about. Many studies have found a major impact of job adaptation on the motivation and courage of workers. Motivation for adaptability and courage at work will impact labor productivity and, moreover, the performance of business organizations. Wear however, this issue still does not receive enou

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А.А., Сидоров. "Способы повышения и ключевые показатели эффективности персонала в ресторанном бизнесе". Industrial Economics, № 6 (26 листопада 2024): 98–107. https://doi.org/10.47576/2949-1886.2024.6.6.015.

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В статье представлена конкретизация способов повышения эффективности персонала в ресторанном бизнесе, а также выделяются ключевые показатели для их оценки. Описываются особенности управления человеческими ресурсами в ресторанном бизнесе, их специфические особенности и характерные сложности (текучесть кадров, нехватка квалифицированных работников, переменность занятости и др.). Оценивается влияние персонала на функционирование ресторанов и достижение ими стратегических целей развития. Анализируются характерные проблемы и закономерности, связанные с управлением персоналом, которые проявляются не

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Kotsakov, Valentin, Vasil Marinov, Mariana Assenova, and Rumen Minkovski. "Dimensions of employability in the hospitality industry at destination level—the case of a spa destination in Bulgaria." Journal of the Bulgarian Geographical Society 50 (March 22, 2024): 1–19. http://dx.doi.org/10.3897/jbgs.e113933.

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The paper presents the results from the application of the holistic approach to employability based on secondary data and a questionnaire survey of the human resources employed in the hotel and restaurant sector (198) and semi-structured interviews with tourism sector employers (11) in the municipality of Devin, Bulgaria. The results outline some of the dimensions of employability, existing problems of employability and their potential solutions. It is typical for the municipality of Devin that a large part of the local population in the region is directly dependent on tourism. This leads to r

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Proshkina, E. "Labor cost (in particular, the example of fast–food restaurant): structure and role in the company's production activity and the ways of its optimization." Bulletin of Science and Practice 414, no. 12(13) (2016): 222–27. https://doi.org/10.5281/zenodo.205336.

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The article discusses the role of labor cost in the Russian economy and its structure. The author has analyzed one of the means of a company survival in the period of crisis, labor market trends and proved the importance of labor cost in the structure of total cost of any company. The study was conducted with the help of tutorials and information Internet portals. It was found that in 2015 more than 600 thousand people were reduced. The dismissal of a large number of employees is not an effective method for the economic development of the company. In addition, labor cost should be viewed as an

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Svitlana, Tanana. "The components of formation of communicative competence of the future specialists of service sector and hotel-restaurant business." University Economic Bulletin, no. 50 (August 31, 2021): 12–23. http://dx.doi.org/10.31470/2306-546x-2021-50-12-23.

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The subject of the research is theoretical and practical questions of the components of the formation of communicative competence of the future specialists of the service sector and restaurant business. The purpose of the research is analyzed of the main scientific approaches to the interpretation of the concept of «communicative competence« and its components, and also determined of the content of creative objectives of different aspects, due to which the communicative competence of future specialists of the service sector and hotel-restaurant business are considered in it. Research methods.

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Parwati, Anak Agung Putu, Luh Linna Sagitarini, and I. Nyoman Rajin Aryana. "The implementation of green practices to green consumer behavior in Food & Beverage Department at The ONE Legian." Journal of Applied Sciences in Travel and Hospitality 5, no. 2 (2022): 98–109. http://dx.doi.org/10.31940/jasth.v5i2.98-109.

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This study aimed to determine the application of green practice and the effect of green practice on green consumer behavior in the food & beverage department at The ONE Legian, either partially or simultaneously. The population of this study is guests who stay at The ONE Legian. Data collection techniques in this study were through observation and questionnaires, where data collection was carried out by field observations, and questionnaires with fifty-five respondents. The analysis used in this study is multiple linear regression quantitative analysis using the SPSS 25 program. The result

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Minakov, Andrey, and Aleksandr Suglobov. "IMPROVING STAFF MOTIVATION IN THE CATERING SECTOR." Russian Journal of Management 9, no. 3 (2021): 71–75. http://dx.doi.org/10.29039/2409-6024-2021-9-3-71-75.

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The purpose of the article is to identify areas for improving staff motivation in the field of public catering. Achievement of this goal involves the solution of the following tasks: to carry out a theoretical analysis of existing methodological approaches to understanding staff motivation in the field of public catering; to study the systems of motivation of personnel working in the field of public catering on the example of several restaurants in Moscow; identify motivation problems and develop directions for improving the motivation of personnel working in the field of public catering. The

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Wisnawa, I. Made Bayu, Arief Nugraha Utomo, and Ni Nyoman Rusmiati. "Pengelolaan Kualitas Layanan Di Palms Restaurant Holiday Inn Resort Baruna Bali." Journal Research of Management 6, no. 2 (2025): 330–43. https://doi.org/10.51713/jarma.2025.6251.

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The hospitality industry in Bali continues to experience rapid growth, increasing competition among hotels and restaurants to provide high-quality services that satisfy customers. This study focuses on Palms Restaurant at Holiday Inn Resort Baruna Bali, aiming to identify the challenges faced by management in enhancing waiter service quality and to analyze the strategies implemented to overcome these challenges. Using a descriptive qualitative approach, data were collected through direct observation, interviews with management and staff, and documentation during the period from January to May

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BOVSH, Liudmіla, Larysa HOPKALO, Inna LEVYTSKA, Igor KOMARNITSKYI, and Alla RASULOVA. "Simulation of Behavior of Hotel and Restaurant Business Staff in the Conditions of COVID-19 Viral Pandemic." Journal of Environmental Management and Tourism 12, no. 1 (2021): 186. http://dx.doi.org/10.14505/jemt.12.1(49).16.

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The research views staff behavior as a complex mechanism of motivators through the lens of rationality, which obeys the principles of the transitivity axiom and the law of declining marginal utility in times of crisis, including the quarantine COVID-19 pandemic, budget constraints. The factors which affect the behavior of hotel and restaurant staff form a field for understanding behavioral responses. The interests and motives that regulate the behavior of the staff, in this case, reflect the map of utility, which allows modeling the usefulness of employment in an enterprise. It is substantiate

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Деревянкина, О. М. "THE INFLUENCE OF MASTER CLASSES FROM EMPLOYERS ON THE EFFECTIVENESS OF THE EDUCATIONAL PROCESS OF UNIVERSITY STUDENTS." Человеческий капитал, no. 4(184) (April 23, 2024): 58–70. http://dx.doi.org/10.25629/hc.2024.04.06.

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Как влияет проведение мастер-классов от работодателей на эффективность образовательного процесса студентов вузов? Цель настоящего исследования – определить, как влияют мастер-классы, проводимые экспертами отрасли, на эффективность образовательного процесса в вузе. Исследование проводилось в университете Синергия в г. Москва на кафедре менеджмента в гостиничном и ресторанном бизнесе. В эксперименте принимали участие 308 студентов бакалавров направления Менеджмент, 89 из которых студенты первого курса, 81 студент второго курса, 75 студентов третьего курса и 63 студента четвертого курса. Перед на

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Victor Vardan. "Impact of Employee Training Programs on Service Performance in Restaurants." Journal of Hospitality and Tourism 4, no. 3 (2024): 10–20. http://dx.doi.org/10.47672/jht.2381.

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Purpose: The aim of the study was to assess the impact of employee training programs on service performance in restaurants. Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. Findings: The study indicated that trained employees are more adept at h

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Eden, M., J. Higgerson, K. Payne, W. Whittaker, and S. Verstappen. "AB1603 EVIDENTIAL REQUIREMENTS FOR DECISION-MAKING ABOUT WORKPLACE INITIATIVES TO MITIGATE THE IMPACT OF RHEUMATIC AND MUSCULOSKELETAL DISEASES: QUALITATIVE INTERVIEWS WITH REPRESENTATIVES OF UK ORGANISATIONS." Annals of the Rheumatic Diseases 82, Suppl 1 (2023): 2036.1–2036. http://dx.doi.org/10.1136/annrheumdis-2023-eular.3911.

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BackgroundDecisions about whether to invest in RMD-related workplace initiatives/adaptations can be made by determining, from the relevant perspective, if benefits outweigh the costs of implementation. Little is known about what information organisations need to facilitate these decisions.ObjectivesThis study aimed to explore motivations and evidential requirements for employers to invest in workplace health initiatives.MethodsSemi-structured online interviews with representatives of large UK-based (not-for-profit and for-profit) organisations were audio-recorded. For each organisation, a line

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Alhammoud, Morhaf Farhan, Alexander M. Zobov, and Hassan Almyshrqi. "Labor performance as one of the elements of personnel control and management in hotels in Syria." RUDN Journal of Economics 27, no. 2 (2019): 303–12. http://dx.doi.org/10.22363/2313-2329-2019-27-2-303-312.

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Increased productivity is one of the least studied and challenging aspects of hotel and restaurant business management. The requirement to ensure productivity growth in order to survive and sustain business, including in Syria’s resurgent hospitality industry, is becoming increasingly important for managers. The active work of hotel managers in motivating and controlling staff in hotels should be a relevant and popular element in the development of a modern entrepreneurial culture, and better service. This article discusses what service productivity means, especially in the hospitality industr

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Neill, Lindsay, Ayeesha Taylor, and Nigel Hemmington. "Waiter, there’s a fly in my coffee!" Hospitality Insights 5, no. 2 (2021): 9–12. http://dx.doi.org/10.24135/hi.v5i2.114.

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The hospitality industry is under intense pressure. COVID-19 restrictions and limited trading opportunities have forced restaurateurs to consider their pricing structures. Reflecting those concerns, Richard Corney, MD of the Inigo Coffee Group, proposed that the retail price of a cup of coffee needed to rise to between $6.50 and $7.00 to “take into account all the other cost increases hospitality establishments have experienced in the last decade, not to mention the challenges of the pandemic in the last two years” [1]. Alongside these revenue issues, the industry also needs to move away from

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Kim, Jong-Hyeong, Yuchen Xu, and Seongseop (Sam) Kim. "The role of restaurant diners’ motivations and restaurant attributes in developing customer loyalty in traditional Chinese medicine restaurants." Asia Pacific Journal of Marketing and Logistics, January 15, 2025. https://doi.org/10.1108/apjml-09-2024-1344.

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PurposeIn a reflection of individuals’ interest in maintaining a healthy lifestyle, nutraceutical restaurants, which provide health benefits, have emerged on the market. However, little is known about the underlying factors and mechanisms of the consumption of nutraceutical foods. Therefore, grounded in an extended cognitive–affective–conative model, this study examines the role of dining motivations and restaurant attributes in explaining an integrated model that focuses on customers’ loyalty formation process.Design/methodology/approachData were collected from 893 Chinese customers who had r

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Корниенко, Е. К. "EMPLOYEES’ STIMULATION IN RESTAURANT BUSINESS." Human Progress 5, no. 5 (2019). http://dx.doi.org/10.34709/im.155.4.

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В статье освещаются вопросы стимулирования труда персонала в ресторанном бизнесе, где успех заведения зависит от мотивированности и вовлеченности персонала, но при этом наблюдается очень высокая текучесть кадров. Автор поднимает вопрос о том, что владельцы ресторанов и кафе часто сами бывают виновны в низкой мотивации работников, поскольку сводят процесс управления персоналом только к контролю и наказаниям. Автор предлагает несколько мер по эффективному стимулированию работников ресторанов, которые непосредственно контактируют с клиентами. В направлении совершенствования материального стимулир

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Nguyen-Viet, Bang, and Phuc Nguyen My. "Customer incivility's antecedents and outcomes: a case study of Vietnamese restaurants and hotels." Journal of Hospitality and Tourism Insights, May 28, 2024. http://dx.doi.org/10.1108/jhti-12-2023-0904.

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PurposeCustomer incivility is a crucial issue that has multiple negative effects on organizations, especially in the hospitality industry. This study identified the antecedents of customer incivility and investigated its outcomes on frontline employees (FLEs) in the emerging market of Vietnam.Design/methodology/approachThis study used a quantitative methodology featuring interviews with 476 FLEs who frequently experienced customer incivility in Vietnamese restaurants and hotels. The data were analyzed using structural equation modeling.FindingsThe findings demonstrated four antecedents of cust

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Stehnei, Marianna, and Nadiia Goblyk-Markovych. "SERVICE AS A KEY TO EFFECTIVE ACTIVITIES OF THE RESTAURANT INDUSTRY." International scientific journal "Internauka". Series: "Economic Sciences", no. 11(43) (2017). http://dx.doi.org/10.25313/2520-2294-2020-11-6571.

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The article is devoted to the topical issue of increasing the efficiency of restaurant enterprises through service and improving service. The article reveals the theoretical aspects of the concept of hospitality and service. Features of services in the sphere of restaurant business and their distinctive characteristics have been unraveled. It has been revealed that the service component of the product of restaurant business has such features as: high level of uncertainty of the result at the time of purchase; production, provision and consumption of services occurs simultaneously; the service

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HUYNH, TAN HOI. "FACTORS INFLUENCING EMPLOYEE SATISFACTION IN THE CATERING DEPARTMENT OF A FIVE - STAR HOTEL IN HO CHI MINH CITY AFTER COVID-19 EPIDEMIC." 17, no. 10 (2022): 617–24. https://doi.org/10.5281/zenodo.7220607.

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<strong>Abstract</strong> Present circumstance although the pandemic remains complex, it has been somewhat managed and stabilized. The hotel and restaurant business has expanded. A growing move since Ho Chi Minh City is one of the main tourist destinations, and hotels need workers to get back up and operating. To be able to provide the finest experience to consumers, it is difficult to overlook the human component at restaurants, which is one of the most crucial factors. As a result, each employee is critical to the operation of the system and creating an atmosphere in which employees are happ

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Trung, Nguyen Bao. "Courage, the Career Adaptability and Employee Engagement of Hotel Service Staff at HCM in the Context of the COVID-19 Epidemic." INTERNATIONAL JOURNAL OF SOCIAL SCIENCE HUMANITY & MANAGEMENT RESEARCH 03, no. 10 (2024). http://dx.doi.org/10.58806/ijsshmr.2024.v3i10n02.

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The author combines descriptive statistics with document collection methods. By using these two methods, the authors can better understand the job satisfaction and courage of hospitality employees during the COVID-19 epidemic. Adaptation at work is a very important thing that managers are very concerned about. Many studies have found a major impact of job adaptation on the motivation and courage of workers. Motivation for adaptability and courage at work will impact labor productivity and, moreover, the performance of business organizations. Wear however, this issue still does not receive enou

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Boryshkevych, Iryna, Oleg Diegtiar, and Mykhailo Podolyan. "EFFECTIVE BRAND IN THE FIELD OF RESTAURANT BUSINESS AS A COMPONENT OF CITY BRANDING: PUBLIC ADMINISTRATION ASPECT." Electronic scientific publication "Public Administration and National Security", no. 5(21) (2018). http://dx.doi.org/10.25313/2617-572x-2021-5-7637.

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The restaurant business is an integral part of the city’s branding, as their activities affect the interests of various stakeholder groups, primarily the authorities, locals and tourists. However, if the formation of the city's brand belongs to the competence of local governments and is part of its long-term development plan, then the branding of catering establishments is the task of the entrepreneurs themselves. The article considers the concepts of “city brand” and “organization brand”. A typical strategy of brand management of restaurant business enterprises using the method of “goal tree”

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Davydova, Oksana, and Svitlana Sysoieva. "CONCEPTUAL DIRECTIONS OF PROVIDING AND IMPROVING THE QUALITY OF SERVICES OF HOTEL AND RESTAURANT BUSINESS." International scientific journal "Internauka". Series: "Economic Sciences", no. 12(68) (2022). http://dx.doi.org/10.25313/2520-2294-2022-12-8475.

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During the provision of hotel and restaurant services, a special place is occupied by the problems of ensuring the quality of services. It is determined that the quality of service for consumers of hotel and restaurant services is influenced by two groups of factors: the requirements established in the regulatory documents and the requirements put forward by the consumer. The components of comfort as a determining factor in the quality of service, as well as the factors of customer satisfaction with the enterprise are determined. It is revealed that the quality of the service in full form can

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Synytsia, Svitlana, and Volodymyr Danylyshyn. "BEHAVIOR MODELS OF MANAGERS IN THE PROCESS OF PERSONAL MANAGEMENT." Black Sea Economic Studies, no. 81 (2023). http://dx.doi.org/10.32782/bses.81-19.

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The article discusses the essence and modern features of personnel management, especially in institutions of the service sector. It was determined that employee management methods differ depending on the country of their application. It is well-founded that the most difficult tasks at the enterprise are those related to employee management. Strong personnel potential is the key to the successful operation of any business entity. Groups of personnel management methods and their role in the effectiveness of personnel policy are characterized. Employee management methods differ depending on the c

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Orlowski, Marissa. "External wine education and certification for restaurant service staff: a mixed-methods evaluation of training effectiveness." International Hospitality Review ahead-of-print, ahead-of-print (2021). http://dx.doi.org/10.1108/ihr-03-2021-0023.

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PurposeThe purpose of this mixed-methods explanatory sequential study was to assess the effects of an external wine education and certification program on trainee reactions, learning, transfer and financial results.Design/methodology/approachThe quantitative phase was a mixed experimental design in which the training intervention was between-subjects and time was within-subjects. The sample comprises 91 employees (NTraining = 43; NControl = 48) from 12 units of a fine dining restaurant group. The qualitative phase, comprised of semi-structured interviews with training group participants (N = 1

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Odarchenko, Dmytro, Kateryna Spodar, and Tetiana Karbivnycha. "ANALYSIS OF THE SYSTEM OF INCENTIVES OF EMPLOYEES OF DOMESTIC ENTERPRISES OF HOTEL AND RESTAURANT BUSINESS." Market Infrastructure, no. 77 (2024). http://dx.doi.org/10.32782/infrastruct77-21.

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The article examines the effectiveness of the incentive system for employees of the domestic hotel chain PJSC "UKRPROFTUR" and analyzes the needs for training and professional development through a sociological survey of the company's personnel. Factors affecting the readiness of personnel to improve their qualifications are considered. It has been established that most employees consider the creative element to be the least developed in the company's work and that this aspect has nothing to do with their work. As part of the experiment, it was determined that staff turnover is a problem due t

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Tang, Patrick Y., Janet Duni, Malinda M. Peeples, et al. "Complementarity of Digital Health and Peer Support: “This Is What’s Coming”." Frontiers in Clinical Diabetes and Healthcare 2 (September 24, 2021). http://dx.doi.org/10.3389/fcdhc.2021.646963.

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PurposeThis study examined integration of peer support and a Food and Drug Administration-cleared, diabetes management app (DMA) in diabetes self-management support as a scalable model for those with type 2 diabetes mellitus (T2DM).MethodsTwo lay health Coaches delivered telephone-based self-management support to adults (N = 43) with T2DM recruited through a primary group practice. Those eligible were offered no-cost access to DMA for the entire 6-month study. Coaches introduced DMA and contacted individuals by phone and text with frequency dependent on participant needs/preferences. DMA suppo

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Debucquet, Gervaise, Mélanie Dugué, and Mireille Cardinal. "Choice for sustainable meals at staff restaurants: influence of at-home food habits and food triggers." British Food Journal, May 18, 2023. http://dx.doi.org/10.1108/bfj-12-2022-1101.

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PurposeCollective catering sector is increasingly offering alternative and more sustainable food propositions, but their success rests on their reception by guests and changes induced in individual behaviors. The authors investigate food-change determinants by examining the relationship between food behavior at staff restaurants and at home.Design/methodology/approachIn an experiment over four days conducted in three staff restaurants, the authors monitored the behavioral changes and motivations of guests (n = 599) offered choices between standard and sustainable options for meat, fish, dairy

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Bruwer, Johan, and Justin Cohen. "Craft beer in the situational context of restaurants: effects of product involvement and antecedents." International Journal of Contemporary Hospitality Management, April 4, 2022. http://dx.doi.org/10.1108/ijchm-08-2021-1037.

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Purpose Craft beer (CB) has gained prominence in the on-premise trade in the USA, which has become the world’s largest market for CB. Academically based research in the hospitality domain examining consumer behavioral psychology-based constructs in the situational consumption context of restaurants has, however, not kept pace with market reality. This study aims to examine how product involvement, knowledge, opinion leadership-seeking, risk perception, information processing and their interactions affect consumption of CB by consumers in the situational context of restaurants in the USA. Desig

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Pohuda, Nataliia. "METHODS OF PERSONNEL EVALUATION AT TOURISM AND HOTEL ENTERPRISES." Market Infrastructure, no. 58 (2021). http://dx.doi.org/10.32843/infrastruct58-15.

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The article is devoted to the research and comparison of modern methods of personnel evaluation at the enterprises of tourism and hotel sphere. The role of personnel as a key resource, the effectiveness of which depends on the effectiveness of entrepreneurial activity is defined. The study provides a comparative assessment of the main innovative methods of personnel evaluation, which are actively implemented in practice among both foreign and domestic enterprises in the service sector. Strengths, weaknesses, expediency and frequency of introduction of such methods as Grading, Balanced scorecar

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"Internal Marketing Elements and Internal Service Quality among Padang Food Restaurants." International Journal of Engineering and Advanced Technology 8, no. 6S3 (2019): 1014–20. http://dx.doi.org/10.35940/ijeat.f1113.0986s319.

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The purpose of this paper is to describe the pilot study as a preliminary study to test questionnaire items related to the topics of the paper. The research about relationship between Internal Marketing (IM) as X variables and Internal. Service Quality (ISQ) as a Y variable and Organization Citizenship Behavior (OCB) as mediating variable on Padang food Restaurants. IM elements consists of (1)IM Employee ( recruitment, motivation, and development), IM Organization ( communication, management support, and coordination) and (3)IM Environment (support system, work environment, and competitor). IS

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Abdallah, Gulbahar, Katherine Dashper, and Thomas Fletcher. "The (in)hospitality of Qatar for migrant women workers: A case study in the hospitality industry." Hospitality & Society, December 14, 2023. http://dx.doi.org/10.1386/hosp_00071_1.

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The hospitality industry in Qatar is rapidly expanding and heavily reliant on migrant labour to staff its hotels and restaurants, with women migrants forming an increasingly important part of the workforce. Global perceptions of Qatar as a location for female migrant workers are ambiguous: it is a patriarchal and traditional country, which limits women’s career opportunities, yet at the same time offers relatively high wages, low taxes and multiple job options for women in the hospitality industry. This study draws on an ethnographic study of migrant women workers in a five-star hotel in Doha

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Kornieiev, Maksym, Marharyta Kucher, and Valeria Tretyakova. "THE IMAGE OF THE HOSPITALITY INDUSTRY AS AN TOOL FOR ENSURING COMPETITIVENESS." Scientific opinion: Economics and Management, no. 2(82) (2023). http://dx.doi.org/10.32782/2521-666x/2023-82-8.

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The article is devoted to the study of the role of the image of a hospitality company in ensuring competitiveness in the services market. The relevance of the problem is determined by the fact that today, in the difficult conditions of recovery of the development of the hospitality industry, each hotel and restaurant enterprise faces the task of maintaining competitiveness and ensuring the competitive advantages of hospitality establishments. The importance of the image of the enterprise in ensuring competitiveness is argued. Building a positive image is vital because it helps ensure a long-te

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Moorthy, Gyan Moorthy. "Humanizing the Physician-Patient Relationship." Voices in Bioethics 8 (July 19, 2022). http://dx.doi.org/10.52214/vib.v8i.9958.

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Photo by National Cancer Institute on Unsplash INTRODUCTION Gift-giving by patients or their families to physicians has happened since there were patients and physicians, and in many places, it’s still quite common. It’s also potentially problematic, and the why and how of it offer important insight into the physician-patient relationship and human relationships more broadly. Yet ethicists, regulators, and the public have not paid much systematic attention. In the United States, no federal or state legislation directly addresses it. Only in the past two decades did the American Med

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