Analysis and Prediction of Customer Behaviors for Restaurant Management

2020 ◽  
pp. 29-41
Author(s):  
Takeshi Takenaka
Keyword(s):  
Restaurant Management

Managing Service Quality, Food Quality, Price Fairness and Customer Retention: A Holistic Perspective

2020 ◽  
Vol 2 (1) ◽  
pp. 1-5
Author(s):  
Ammar Ahmed ◽  
Rafat Naseer ◽  
Muhammad Asadullah ◽  
Hadia Khan
Keyword(s):  
Service Quality ◽  
Food Quality ◽  
Service Sector ◽  
Customer Retention ◽  
Price Fairness ◽  
Policy Makers ◽  
Restaurant Management ◽  
The Subject ◽  
Research Propositions ◽  
The Impact

In this competitive environment, organizations strive to satisfy their customer by providing best quality service at affordable and fair prices with a view to enhance their revenues. To achieve the objective of revenue maximization, organizations strive to identify the factors that help them in retaining their customers. Drawing from the signalling theory of marketing, the current study proposes a novel conceptual model representing the impact of service quality with food quality and price fairness on customer retention in restaurant sector of Pakistan. The paper underlines an important arena of knowledge for academicians as well as organizational scientists on the subject. On the basis of literature available on the variables understudy, the present study forwards eight research propositions worthy of urgent scholarly attention. The conceptualized model of the present article can also be viewed significant in unleashing further avenues for the restaurant management entities, policy makers and future researchers in the domain of managing in the service sector businesses.

WORK-BASED LEARNING IN HIGHER EDUCATION: EXPERIENCE AND CHALLENGES OF LEARNERS, WORKPLACES AND INSTITUTIONS OF HIGHER EDUCATION

2020 ◽  
Author(s):  
Anne Roosipõld ◽  
Krista Loogma ◽  
Mare Kurvits ◽  
Kristina Murtazin
Keyword(s):  
Higher Education ◽  
University Education ◽  
Structured Interviews ◽  
Policy And Practice ◽  
Constructivist Learning Theory ◽  
Education Experience ◽  
Restaurant Management ◽  
The Social ◽  
The University ◽  
Social Constructivist Learning

In recent years, providing higher education in the form of work-based learning has become more important in the higher education (HE) policy and practice almost in all EU countries. Work-based learning (WBL) in HE should support the development of competences of self-guided learners and adjust the university education better to the needs of the workplace. The study is based on two pilot projects of WBL in HE in Estonia: Tourism and Restaurant Management professional HE programme and the master’s programme in Business Information Technology. The model of integrative pedagogy, based on the social-constructivist learning theory, is taken as a theoretical foundation for the study. A qualitative study based on semi-structured interviews with the target groups. The data analysis used a horizontal analysis to find cross-cutting themes and identify patterns of actions and connections. It appears, that the challenge for HE is to create better cooperation among stakeholders; the challenge for workplaces is connected with better involvement of students; the challenge for students is to take more initiative and responsibility in communication with workplaces.

Restaurant Management

2019 ◽  
pp. 51-67
Author(s):  
William Swart
Keyword(s):  
Restaurant Management

Restaurant and foodservice research

2017 ◽  
Vol 29 (4) ◽  
pp. 1203-1234 ◽  
Author(s):  
Robin DiPietro
Keyword(s):  
Past Research ◽  
Future Research ◽  
Research Papers ◽  
Content Type ◽  
The Past ◽  
Restaurant Management ◽  
Foodservice Industry ◽  
Future Direction

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.

Is it the staff or is it the food? How the attire of restaurant employees affects customer judgments of food quality

2018 ◽  
Vol 120 (6) ◽  
pp. 1223-1235 ◽  
Author(s):  
Yen-Cheng Daniel Chen ◽  
Ching-Sung Lee
Keyword(s):  
Design Methodology ◽  
Consumer Perceptions ◽  
Management Team ◽  
Content Type ◽  
Chinese Restaurant ◽  
International Tourist ◽  
Restaurant Management ◽  
Restaurant Employees ◽  
Research Objects ◽  
Color Combinations

Purpose The purpose of this paper is to investigate how the appearances of Chinese restaurant employees, including gender and the style and color of dress, influence the appetites and additional order intentions of customers. Design/methodology/approach This research implemented questionnaire survey. Consumers in Chinese restaurants of international tourist hotels located in Taipei, Taiwan, were targeted as research objects. After deleting questionnaires with incomplete answers, the researchers obtained 818 valid questionnaires for data analysis. Findings The analysis results indicate that the gender, style of dress and degree of color coordination of a waitperson’s clothing can significantly influence consumer perceptions and feelings. Originality/value The analysis of this study implies that restaurant management should stress professional attendant training. By strengthening training and regulating attendant style, a management team can effectively improve upon their customers’ recognition of a business. This research addresses the influence of different dress style and dress color combinations on consumer appetites and additional order intentions.

Restaurant Management System (RMS) and Digital Conversion

2019 ◽  
pp. 70-98
Author(s):  
Emel Memis Kocaman ◽  
Mehmet Kocaman
Keyword(s):  
Management System ◽  
Maximum Level ◽  
High Standard ◽  
Management Systems ◽  
Management Process ◽  
Digital Conversion ◽  
Customer Expectations ◽  
Professional Management ◽  
Restaurant Management ◽  
Operation And Management

Customers expect a high standard and fast service from enterprises. In addition, competition among enterprises necessitates that enterprises renew themselves, meet customer expectations at maximum level, and raise the standard of products and services. Traditional restaurant management is inadequate to provide all this. This situation led to search, and restaurant management systems (RMS) have been developed. RMS, which emerged in the 1970s, are now much more developed, facilitating both the operation and management process and offering a professional management opportunity. RMS has made it possible for the restaurants to institutionalize and establish chain enterprises. Moreover, income and expense control can be made more effective via RMS. This chapter explains RMS and the operation of RMS via a sample program.

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