The intertwinement of professional knowledge culture, leadership practices and sustainability in the restaurant industry

The issues of implementation of the project "Engineering class in Moscow school" are discussed. The results of the pre-professional examination in three areas of training are presented, the low level of pre-professional knowledge was noted. The research course of solving applied problems of engineering practice with the use of modern software has not been studied. Based on the analysis of the results of pre-professional examinations in the areas of research, technology and programming, conclusions about the weak information support of the project and the unwillingness of school graduates to expand the fields of training are obtained.

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A Study of the Effects of Knowledge Transfer on the Franchisee’s Satisfaction in Restaurant Industry: focusing on the mediating effect of willingness to acquire knowledge and the moderating effect of franchise duration

Journal of Korea Service Management Society ◽

10.15706/jksms.2015.16.3.013 ◽

2015 ◽

Vol 16 (3) ◽

pp. 299-317

Author(s):

Hyeyoung Moon ◽

Seung-Chul Kim

Keyword(s):

Knowledge Transfer ◽

Moderating Effect ◽

Restaurant Industry ◽

Mediating Effect

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THE IMPACT OF LEADERSHIP PRACTICES TO TEAM MEMBERS’ SATISFACTION

Journal of Management and Business ◽

10.24123/jmb.v8i1.132 ◽

2009 ◽

Vol 8 (1) ◽

Author(s):

Chalimah .

Keyword(s):

Conflict Resolution ◽

Leadership Practices ◽

Hotel Industry ◽

Leader Behavior ◽

Team Leader ◽

Shop Floor ◽

Team Members ◽

Top Executives ◽

Wide Range ◽

The Impact

eamwork is becoming increasingly important to wide range of operations. It applies to all levels of the company. It is just as important for top executives as it is to middle management, supervisors and shop floor workers. Poor teamwork at any level or between levels can seriously damage organizational effectiveness. The focus of this paper was therefore to examine whether leadership practices consist of team leader behavior, conflict resolution style and openness in communication significantly influenced the team member’s satisfaction in hotel industry. Result indicates that team leader behavior and the conflict resolution style significantly influenced team member satisfaction. It was surprising that openness in communication did not affect significantly to the team members’ satisfaction.

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Classifying quality attributes of self-service kiosk in the restaurant industry using Kano model

Korean Journal of Hospitality & Tourism ◽

10.24992/kjht.2018.12.27.08.263. ◽

2018 ◽

Vol 27 (8) ◽

pp. 263-279 ◽

Cited By ~ 1

Author(s):

Jee-Won Kang ◽

Young Namkung

Keyword(s):

Quality Attributes ◽

Restaurant Industry ◽

Kano Model ◽

Self Service

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The Factors Affecting the Business Expectation of Human Resources in Entertain and Event Management

VNU Journal of Science Economics and Business ◽

10.25073/2588-1108/vnueab.4378 ◽

2020 ◽

Vol 36 (3) ◽

Author(s):

Do Huy Thuong ◽

Nguyen Thi Phuong Hong

Keyword(s):

Human Resources ◽

Human Resource ◽

Professional Knowledge ◽

Event Management ◽

Factors Affecting ◽

Research Results ◽

Fundamental Knowledge

This research analysizes the factors affecting the business expectations of human resources in entertainment and event management. The research results have showed that of the 5 factors affecting the human resource expectations of businesses in entertainment and event management, the factor “professional knowledge” has the biggest impact on the expectations of the businesses. Next to it are “attitude”, “skill” and “ability”. The factor “fundamental knowledge” has the least influence on the expectations of the businesses.

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SCIENTIFIC AND METHODOLOGICAL ASPECTS OF THE STRATEGY OF MANAGEMENT OF SUSTAINABLE ECONOMIC DEVELOPMENT OF THE SERVICE ENTERPRISE

International scientific journal Internauka Series Economical Sciences ◽

10.25313/2520-2294-2020-4-6662 ◽

2017 ◽

Author(s):

Petro Makarenko ◽

◽

Olena Judina ◽

Keyword(s):

Economic Development ◽

Regression Models ◽

Performance Indicator ◽

Restaurant Industry ◽

Capital Investments ◽

Progressive Development ◽

Sustainable Economic Development ◽

Commercial Activities ◽

Marketing Activities ◽

Methodological Aspects

The article substantiates the methodological tools for the formation of the mechanism for implementing the strategy of sustainable economic development of the hotel and restaurant industry. To ensure the operation of the mechanism, a system of indicators and criteria for assessing the process of sustainable economic development, based on accelerating the growth of efficiency and reducing operating costs through reserve and progressive development of resource potential of the enterprise. The paper identifies the stages of sustainable economic development of the enterprise, which include: identification, grouping and analysis of factors of progressive and reserve development, their classification and determining the degree of influence on the growth of operational (production and administrative and marketing) activities, progressive development of resource potentials; development of regression models and indicators of progressive, reserve and sustainable (static and dynamic) economic development, which explain the patterns of influence of factors on performance indicators; forecasting the parameters of efficiency and cost of production and commercial activities; formation of the volume and structure of investments by types of capital investments that ensure the progressive development of resource potentials, economic growth and sustainability of the enterprise. A methodology for creating regression models and indicators was developed, which provided an opportunity to assess and predict the ratio of resource costs and the level of operational efficiency, as well as change the performance indicator by changing the values of factor parameters or their total value in different combinations. The algorithm of the organizational and economic mechanism of realization of strategy of management of steady economic development of the enterprise of hotel and restaurant sphere is constructed. This algorithm provided the ability to determine the reserves of available resources, as well as to establish the required size and structure of capital investments that reduce costs and increase the efficiency of production and administrative activities.

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Encounters Across Borders. Modernist Ideas and Professional Practices in the 1970s Romania

Philobiblon Transylvanian Journal of Multidisciplinary Research in Humanities ◽

10.26424/philobib.2020.25.2.13 ◽

2020 ◽

Vol 25 (2) ◽

pp. 399-420

Author(s):

Mara Mărginean

Keyword(s):

Urban Space ◽

Knowledge Production ◽

Power Relations ◽

Third World ◽

Professional Knowledge ◽

Knowledge Flows ◽

Professional Practices ◽

Totalitarian Regime ◽

Urban Policies ◽

European Culture

Building on several international professional meetings of architects organized in Romania or abroad, this article details how various modernist principles, traditionally subsumed to Western European culture, were gradually reinterpreted as an object of policy and professional knowledge on urban space in the second and third world countries. The article analyses the dialogue between Romanian architects and their foreign colleagues. It highlights how these conversations adjusted the hierarchies and power relations between states and hegemonic centres of knowledge production. In this sense, it contributes to the recent research on the means by which the "trans- nationalization of expertise" "transformed various (semi)peripheral states into new centres of knowledge and thus outlines a new analytical space where domestic actions of the Romanian state in the area of urban policies are to be analysed not as isolated practices of a totalitarian regime, but as expressions of the entanglements between industrialization models, knowledge flows and models of territoriality that were not only globally relevant, but they also often received specific regional, national and local forms.

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