A Model of Excellence for Training Managers And Non-Supervisory Employees In The Food Service Industry

The purpose of this study was to investigate the perceived effectiveness of instructional techniques used when training management and non-supervisory employees in the food service industry. Surveys were sent to 716 training directors of the largest food service organizations in the United States as listed by Dun and Bradstreet. A 72.5 percent response rate was achieved with the use of two follow-up mailings. The results of the factor analysis produced an eight factor structure of effective approaches for training employees in the food service industry.

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Impact of the Menu Labeling Act Upon the Market Value of Foodservice Firms

Journal of Hospitality & Tourism Research ◽

10.1177/1096348020971018 ◽

2020 ◽

pp. 109634802097101

Author(s):

Eojina Kim ◽

Juan Luis Nicolau

Keyword(s):

Service Industry ◽

Food Service ◽

Market Value ◽

The United States ◽

Share Price ◽

Negative Effects ◽

Menu Labeling ◽

Positive Effects ◽

Restaurant Firms ◽

The Impact

The Menu Labeling Act (MLA), which requires restaurants to provide customers with nutritional information, has encountered implementation difficulties for more than 8 years, owing to the imposition of administrative costs on restaurant firms. By investigating the market value of 46 restaurant firms that publicly trade in the United States, this research analyzes the impact of MLA-related announcements on the market value of foodservice firms. Announcements associated with restrictions tend to reduce restaurant market value by 0.29% per day (market value is defined as the number of shares times the share price), whereas announcements related to flexibility increase such market value by 0.80%. The final guideline and compliance date announced by the Food and Drug Administration has provoked significant negative effects on restaurant market value. Meanwhile, the congress’ proposed opposition act has elicited great positive effects. This study provides important implications for policy makers and practitioners in the food service industry.

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Shake Shack IPO Analysis

Journal of Contemporary Educational Research ◽

10.26689/jcer.v5i9.2535 ◽

2021 ◽

Vol 5 (9) ◽

pp. 49-54

Author(s):

Caixia Hu

Keyword(s):

New York ◽

New York City ◽

Fast Food ◽

Service Industry ◽

Food Service ◽

The United States ◽

Restaurant Industry ◽

Fast Food Restaurant ◽

Fast Food Restaurants ◽

Successful Business

The restaurant industry is one of the largest and fastest growing sectors in the economy in the United States. According to the National Restaurant Association (NRA), the food service industry is the third largest industry accounting for more than 4% of the country’s gross domestic product (GDP). Shake Shack is an American fast food restaurant chain based in New York City. It started out as a food cart at Madison Square Park in 2000, and its popularity grew steadily. Shake Shack is currently one of the best fast-food restaurants in the world. This article discusses the successful business model of Shake Shack through IPO analysis.

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Bridges and Barriers: Factors Influencing a Culture of Assessment in Academic Libraries

College & Research Libraries ◽

10.5860/crl.76.2.150 ◽

2015 ◽

Vol 76 (2) ◽

pp. 150-169 ◽

Cited By ~ 14

Author(s):

Meredith Gorran Farkas ◽

Lisa Janicke Hinchliffe ◽

Amy Harris Houk

Keyword(s):

Student Learning ◽

Academic Libraries ◽

Response Rate ◽

The United States ◽

Front Line ◽

Culture Of Assessment ◽

Percent Response ◽

Assessment Of Student Learning ◽

Four Year Institutions ◽

Percent Response Rate

In an environment in which libraries need to demonstrate value, illustrating how the library contributes to student learning is critical. Gathering and analyzing data to tell the library’s story as well as identify areas for improvement require commitment, time, effort, and resources—all components of a culture of assessment. This paper presents the results of a survey designed to understand what factors facilitate the development of a culture of assessment of student learning in academic libraries and what factors may hinder it. Unlike previous research in this area, which has focused on case studies and surveys with nonrepresentative samples, the authors conducted a systematic survey of academic libraries at four-year institutions in the United States and achieved a 42 percent response rate. The results suggest certain factors are highly associated with a culture of assessment and provide guidance to administrators and front-line librarians working to build such a culture.

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Human Capital Strategies to Reduce Employee Turnover in the Food Service and Automotive Industries

International Journal of Business and Management Research ◽

10.37391/ijbmr.080304 ◽

2020 ◽

Vol 8 (3) ◽

pp. 84-90

Author(s):

Olivia Patrice Chante’ Miller ◽

Regina Banks-Hall

Keyword(s):

Human Capital ◽

Employee Turnover ◽

Service Industry ◽

Food Service ◽

Employee Motivation ◽

The United States ◽

Service Industries ◽

Organizational Strategies ◽

Capital Theory ◽

Voluntary Employee Turnover

High voluntary employee turnover in service industries often exceeds 60%, negatively affecting profitability due to employee replacement costs. In studies conducted with multinational corporate leaders, they acknowledged a lack of business direction resulting in a 68% failure to implement organizational strategies. Through a multiple case study, we aimed to explore the human capital strategies utilized in the automotive and food service industries to reduce voluntary employee turnover. We analyzed the responses of twenty-four service leaders in the Eastern and Midwest regions of the United States through the process of compiling, disassembling, reassembling, interpreting, and concluding. Vroom’s expectancy theory and G.S. Becker’s human capital theory provided the conceptual framework for the study. Five emergent themes supported positive work relationships with employees through employee motivation, employee selection, and employee incentives: benchmarking, training, communication strategies, organizational change, and integrity. The results support employee development and improved corporate profitability, which increases competitive advantage and economic sustainability within the service industry.

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A Mail/Telephone Technique for Collecting Primary Data

Journal of the Northeastern Agricultural Economics Council ◽

10.1017/s0163548400001977 ◽

1978 ◽

Vol 7 (1) ◽

pp. 51-53

Author(s):

Richard W. Smith ◽

Jon M. Conrad ◽

David A. Storey

Keyword(s):

Response Rate ◽

Response Rates ◽

Primary Data ◽

Face To Face ◽

General Average ◽

Percent Response ◽

Percent Response Rate

A mail/telephone technique is discussed which achieved a 79 percent response rate at a cost per usable survey which was only about 50 percent above the general average costs for using mailed questionnaires. With proper follow-up techniques this method is capable of yielding even higher response rates at a cost far below personal, face-to-face interviews.

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The Impact of the COVID-19 Pandemic on Occupational Stress in Restaurant Work: A Qualitative Study

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph181910378 ◽

2021 ◽

Vol 18 (19) ◽

pp. 10378

Author(s):

Julia F. Lippert ◽

Mackenzie B. Furnari ◽

Charlie W. Kriebel

Keyword(s):

Qualitative Study ◽

Occupational Stress ◽

Service Industry ◽

Job Insecurity ◽

Food Service ◽

The United States ◽

Restaurant Industry ◽

Economic Downturn ◽

Structured Interviews ◽

The Impact

The economic downturn due to the COVID-19 pandemic disproportionately impacted the food service industry—one of the largest workforce sectors in the United States. The purpose of this qualitative study was to explore the occupational stressors experienced by restaurant and food service workers during the COVID-19 pandemic through a detailed assessment of their lived experiences. Thematic analysis was used to identify patterns within data from sixteen semi-structured interviews with people employed or recently employed in the restaurant industry during July of 2020. Five themes were highlighted including fear of being exposed to the COVID-19 virus while working under inadequate safety policies, job insecurity, inconsistent pay and hours and a lack of health benefits and paid time off, all of which increased occupational stress and led to uncertainty if respondents would return to the restaurant industry. Hardships associated with the pandemic were mitigated by the support and connections fostered by the communities built within the restaurants. Results led to several recommendations to address the social and economic contributors to occupational stress at the structural and population levels which can be used in the current and post-pandemic workplace.

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Generation Y's dining out behavior

International Hospitality Review ◽

10.1108/ihr-07-2020-0023 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Bendegul Okumus ◽

Ahmet Bulent Ozturk ◽

Anil Bilgihan

Keyword(s):

United States ◽

Service Industry ◽

Food Service ◽

The United States ◽

Content Type ◽

Gen Y ◽

Customer Group ◽

The Us ◽

Research Findings ◽

Eating Out

PurposeThe purpose of this research is to examine the dining out activities of Gen Y's in the United States. In particular, it focuses on dining frequency, restaurant selection, restaurant segments and demographic features of Gen Yers.Design/methodology/approachEmpirical data for this study were collected from 631 Gen Y's living in the United States.FindingsThe research findings reveal a nascent exploration of eating out preferences of the Gen Y population in an industrialized country in the food service context.Research limitations/implicationsGeneration Y is a lucrative and growing customer group for the US foodservice industry. They dine out more frequently than the rest of the population and their dining out preferences are different from other cohorts.Originality/valueThis study offers some practical implications on Gen Y's dining out behavior for food service industry and restaurateurs.

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