Duyệt Quản trị Nhà hàng & Dịch vụ ăn uống theo Năm xuất bản
Đang hiển thị mục 1-20 trong tổng 47
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Competency needs among managers from Spanish hotels and restaurants and their training demands
(Elservier, 2003)This study aims to: (1) identify managerial competency needs in the Spanish hospitality industry, (2) to differentiate present and future training demands requested by managers, and (3) to identify the relationship between ... -
Managers’ perceptions of older workers in the hotel and restaurant industry
(Elservier, 2005)The purpose of the study was to investigate how managers direct issues of an aging workforce, and whether this has implications for the hospitality industry. Further, managers’ experiences with managing age-mixed workforces ... -
The relationship between brand equity and firms’performance in luxury hotels and chain restaurants
(Elservier, 2005)There is a growing emphasis on building and managing brand equity as the primary drivers of a hospitality firm’s success. Success in brand management results from understanding brand equity correctly and managing them to ... -
Minimum wages and employment in Swedish hotels and restaurants
(Elservier, 2006)This paper considers the effects of union-bargained minimum wages on transitions into and out of employment in the hotels and catering industry over the period 1979–99. This industry is characterised by a high fraction ... -
Effect of experiential value on customer satisfaction with service encounters in luxury-hotel restaurants
(Elservier, 2009)Exactly how the restaurant industry creates good quality service experiences has attracted the attention of scholars and practitioners. Some scholars advocate creating high quality service encounters to enhance customer ... -
Corporate social responsibility and customer satisfaction among US publicly traded hotels and restaurants
(Elservier, 2009)This study, by performing a path regression analysis, examines a mediating effect of customer satisfaction between corporate social responsibility (CSR) activities and firm value for US hotels and restaurants. Further, ... -
The relationships between food-related personality traits, satisfaction, and loyalty among visitors attending food events and festivals
(Elservier, 2010)This study applies the concept of food-related personality traits to hospitality and tourism and identifies relationships between personality, satisfaction, and loyalty. An on-site survey was carried out with 335 visitors ... -
AUTHENTICITY AND FESTIVAL FOODSERVICE EXPERIENCES
(Pergamon, 2011)This paper investigates how the medieval festival visitor’s foodservice experience might augment negotiated aspects of event authenticity and prompt revisitation intent. A dualistic authenticity framework is applied to ... -
The Myth and Reality of Hotel Brand and Food Quality: The Case of Hotel Restaurants in Malaysia
(Elservier, 2016)This study is to investigate the relationship between hotel brand attributes and food quality using the Brand Identity Prism model in the context of food service industry that has never been directly tested before. The ... -
Impact of hotel-restaurant image and quality ofphysical-environment, service, and food on satisfaction and intention
(Elservier, 2017)tThis study developed a theoretical framework in which overall image, image congruence, and quality ofphysical environment, service, and food affect guests’ satisfaction and intentions to revisit a luxury hotelrestaurant ... -
Understanding the dimensions of customer relationships in the hoteland restaurant industries
(Elservier, 2017)tThe purposes of this research were, first, to examine the dimensionality of hospitality customer rela-tionships and, second, to develop a multi-dimensional customer relationship scale validated with bothantecedent measures ... -
Responsible Beverage Service Practices: Comparison between India and Australia
(2018)Sale and consumption of alcoholic beverages have been rising globally. This is making the alcohol industry worth over $1344 billion today. This rise in alcohol consumption has not been without its gray shades in the form ... -
The Value of Timing Flexibility in Restaurant Reservations
(The Author(s), 2018)A recent paper presented and evaluated 10-integer programming models for restaurant reservations, finding that the models that pooled reservations by same-size tables were superior to models that matched reservations to ... -
Managing Restaurant Attributes for Destination Satisfaction: What Goes beyond Food?
(MDPI, 2019)Local cuisine has increasingly become one of the crucial factors contributing to how tourists experience a destination. As such, understanding which attributes affect travelers’ experience of the local food is especially ... -
Food Image and Acceptability of Local Cuisine: Exploring Culinary Tourism in Delhi
(2020)Culinary tourism has the potential for being an essential source for destination promotion in India. One of the primay assumptions of this concept is the acceptability of local cuisine by tourists.The current paper explores ... -
From farm to fork: Is food tourism a sustainable form of economic development?
(Elservier, 2020)Food tourism events have become a large focus for economic development in rural and regional areas. Tourism has been a key driver of food festivals, where they play a role in attracting visitors and generating expenditure ... -
Embedding food in place and rural development: Insights from the Bluefin Tuna Cultural Festival in Donggang, Taiwan
(Elservier, 2020)This paper examines the role of the “Bluefin Tuna Cultural Festival” in developing and sustaining regional identities within the context of rural regeneration, sustainability, and the creation of closer relationships ... -
The Impact of the Public Disclosure of Curved Inspection Scores Using Emojis on Hygiene Violations in Food Establishments
(The Author(s), 2020)Policymakers increasingly develop initiatives to influence business and consumer behavior. Among the initiatives to increase the compliance of food establishments to hygiene standards is the public disclosure of hygiene ... -
Customer mistreatment and employee well-being: A daily diary study of recovery mechanisms for frontline restaurant employees in a hotel
(Elservier, 2020)Research on customer mistreatment towards frontline service employees in the hospitality industry has been steadily rising in recent years, but little is known about the mechanism underlying its detrimental impact on ... -
On the challenges of making a sustainable kitchen: experimenting with sustainable food principles for restaurants
(The Authors, 2020)Concerns with the sustainability of food have moved from the margins of the gastronomy world to a much more central stage, mirroring a growing concern by citizens around food origins, carbon footprint and social practices ...