Browsing Quản trị Nhà hàng & Dịch vụ ăn uống by Title
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A reflection on the story, current positioning, offerings and the darker side of the luxury gastronomy book, the Michelin Guide
(The Authors, 2021)This article gives some personal reflections on the luxury status of the most famous gastronomic bible — The Michelin Guide. The question being addressed — Is the Guide still considered a luxurious commodity? By using ... -
Analysis of the structure of scientific knowledge on wine tourism: A bibliometric analysis
(Heliyon, 2023)This research offers a bibliometric analysis of 588 publications on wine tourism published between 1998 and 2021, highlighting the years of publication, the publication format, the fields of research, the authors, the ... -
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 ... -
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 ... -
Contemporary dining room professionals: towards a “hip” style of hospitality identity
(The Author(s), 2023)Interest in having an occupation that connects with consumption practices of taste has increased in the contemporary creative economy. In addition, the restaurant scene in Sweden as well as globally has recently been ... -
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, ... -
Crisis management research (1985–2020) in the hospitality and tourism industry: A review and research agenda
(Elservier, 2021)The global tourism industry has already suffered an enormous loss due to COVID-19 (Coronavirus Disease 2019) in 2020. Crisis management, including disaster management and risk management, has been becoming a hot topic ... -
Customer behaviour in restaurants before and during COVID-19: A study in Vietnam
(The Authors, 2021)The foodservice industry is one of the fastest-growing industries in the world and it contributes to the development of the Vietnamese economy. However, with the appearance of COVID-19, this industry has been affected. The ... -
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 ... -
Disrupted dining: decline of the premium food services segment in India due to the COVID-19 pandemic
(The Authors, 2022)This review article analyses the premium “fine dining” segment of the Indian food services sector, examining trends during the COVID-19 pandemic. Specifically, we discuss the challenges encountered and initiatives taken ... -
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 ... -
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 ... -
Ethnic Restaurants: Bringing Uniqueness to the Table Through Handwriting
(The Author(s), 2021)While the restaurant industry is seeing an unprecedented rise of ethnic restaurants, the existing hospitality literature provides little guidance on how to enhance perceived uniqueness of ethnic menu offerings through ... -
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 ... -
Hospitality in and outside of prisons: prison restaurants and cafés
(The Author(s), 2023)“Hospitality” is certainly not a word that comes to mind when one thinks of a prison, and neither does the phrase “award-winning restaurant”. But there are now several hospitality establishments that have opened inside ... -
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 ... -
Investigating Motivators for Managing Customers with Food Allergies in Ethnic Restaurants
(International Association for Food Protection, 2022)Food allergic reactions frequently occur in ethnic restaurants. However, effective training materials specific to food allergies have not been readily available to employees. The objectives of the study were to investigate ... -
Laughing it off: How does leader humor alleviate employees’ compassion fatigue in service failure?
(Elservier, 2022)Compassion fatigue, which results from empathy, is associated with many negative consequences. However, limited attention has been devoted to the compassion fatigue of employees in the tourism and hospitality sector, p ... -
Local food consumption and practice theory: A case study on guests’ motivations and understanding
(2021)This study explores the relationship between guests’ perceptions of local food and the motivations leading to its consumption at restaurants. Applying practice theory to consumption studies, the research draws on the ...