scholarly journals E-BUSINESS PROCESSES IN FOOD SERVICES

2021 ◽  
Vol 9 (10) ◽  
pp. 821-829
Author(s):  
Dsouza Prima Frederick ◽  
◽  
Krithi a ◽  
Priyanka Nayak ◽  
Bhuvana R. ◽  
...  
Keyword(s):  
Food Security ◽  
Business Process ◽  
Business Processes ◽  
Positive Impact ◽  
Food Service ◽  
Secondary Data ◽  
Theoretical Background ◽  
Production Cycle ◽  
Food Services ◽  
Service Market

Purpose: The core aim of this article is to study the influence of E-Business Processes of foodservice companies on increasing food security. Objectives: To study the theoretical background of the creation of foodservice business processes describe their function in the production cycle evaluate foodservice predictors to understand the framework on how the business processes grounded on digital technologies which have positive impact on food security. Methodology: This paper is based on a variety of existing research on E-Business Processes in the Food Service Industry. The research employed secondary data from a literature analysis of journal publications. Findings: The development and modernisation of digital business process management principle, as well as the intricate performance of all structural elements of the food business, including information and computer technological progressions, all helps in contributing to the firms catering processes that are carried out efficaciously. Originality: In the concept of production and management, the paper mentions the business process and its attributes. The study analyses the various forms and attributes of business processes in the sphere of food services, as well as their content and objectives. The researcher aims to investigate the role of modernization of business processes in the system and management process, as well as the influence on the key outcomes that define successful service market activity. The study contains foodservice industry information with its trends and issues. Value: The study proposes a series of tech methods to enhance the business processes of foodservice companies, with a beneficial influence on food security. Type of paper: Conceptual Research Paper.

Dynamic capabilities for digitalisation in the AECO sector – a scientometric review

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Douglas Aghimien ◽  
Clinton Ohis Aigbavboa ◽  
Ayodeji Emmanuel Oke ◽  
David Edwards ◽  
Wellington Didibhuku Thwala ◽  
...  
Keyword(s):  
Dynamic Capabilities ◽  
Business Processes ◽  
Industrial Revolution ◽  
Secondary Data ◽  
Business Environment ◽  
Theoretical Background ◽  
Market Demand ◽  
Content Type ◽  
Future Studies ◽  
Industrial Management

PurposeA scientometric review of extant literature is conducted to define and delineate upon the enabling dynamic capabilities required to engender the digitalisation of organisations operating in the architecture, engineering, construction and operations (AECO) sector. A secondary aim sought to provide direction for future studies and theories to be tested in this novel field of investigation as well as stimulate wider polemic debate amongst industry stakeholders.Design/methodology/approachAn interpretivist philosophical stance and inductive approach was undertaken in this study, using a grounded theory strategy. Secondary data used was sourced from the Scopus journal database using specific related keywords. VOSviewer was used to prepare co-occurrence maps based on the bibliographic data gathered.FindingsAECO organisations that seek digitalisation must possess the capability to sense and seize opportunities and threats within the business environment and reconfigure their business processes to best meet their market demand. This can be achieved by improving on attributes relating to industrial management and strategic planning, organisational learning, enterprise resource management and innovative information technology. Future studies should target novel areas such as AECO organisations' ambidexterity and service innovation.Originality/valueThis is the first study to explore the dynamic capabilities of AECO organisations in relation to digitalisation adoption. Therefore, the research serves as a robust theoretical background for signposting AECO organisations who seek to transition to digital solutions in the fourth industrial revolution.

scholarly journals Digital disruption: the hyperlocal delivery and cloud kitchen driven future of food services in post-COVID India

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Kishore Thomas John
Keyword(s):  
News Coverage ◽  
Food Service ◽  
Secondary Data ◽  
Primary Data ◽  
Food Services ◽  
Content Type ◽  
Consumer Responses ◽  
Services Sector ◽  
Digital Disruption

PurposeThe pervasive impact of the COVID-19 virus on the food services sector in India has created conditions for fundamentally altering the structure of the industry. This paper offers a nuanced evaluation of the transfiguration of the market, explaining descriptive views supported by numerous secondary data sources.Design/methodology/approachThis is a self-driven study grounded in secondary data. Qualitative and quantitative assessments are assimilated from credible market research reports of multiple agencies in the Indian context, as well as news developments during the pandemic period.FindingsDigitally pivoted platforms such as cloud kitchens and delivery aggregators will eclipse all other formats due to the potential long-term prevalence of the COVID-19 virus. These formats would rise to a dominant position in the Indian food services sector in the coming decade.Research limitations/implicationsThis study is entirely driven by secondary data due to the inherent difficulties of collecting sizeable and good quality primary data as a result of the lengthy and stringent lockdowns imposed across India. Future studies should consider collecting consumer responses to get a better picture of changing dining habits in the post-pandemic scenario.Practical implicationsThe dynamic and evolving food services in India, catalyzed by the Internet and digital technologies will help academicians study the long-term implications of this change, and how it would impact society at large. The paper provides a rich body of contemporary data and analysis in the food services sphere.Social implicationsThe COVID-19 pandemic and its long-term persistence would dramatically alter food service consumption across India. This will not only change how the industry is structured, but will reshape how food is consumed into the future.Originality/valueThe study is a holistic examination of the relationship between the coronavirus pandemic and the food services industry in India. The macro perspectives aided by news coverage and industry research would help generate potential research questions on its own merits.

scholarly journals Ambidextrous IT capabilities and business process performance: an empirical analysis

2018 ◽  
Vol 24 (5) ◽  
pp. 1077-1090 ◽  
Author(s):  
Alberto Ferraris ◽  
Filippo Monge ◽  
Jens Mueller
Keyword(s):  
Organizational Performance ◽  
Business Process ◽  
Business Process Management ◽  
Process Management ◽  
Business Processes ◽  
Positive Impact ◽  
Content Type ◽  
It Capabilities ◽  
The Impact ◽  
Process Level

Purpose In several studies, it has been found that organizational performance is affected by ambidextrous IT capabilities. Nevertheless, business processes are essential to the value generation conversion of IT investment into performance. In the literature, this focus on the impact of IT capabilities at the business process level is still under investigated. So, the purpose of this paper is to test the effects of explorative and exploitative business process IT capabilities on business process performances (BPP) and the positive moderator role of business process management (BPM) capabilities. Design/methodology/approach This analysis has been done through a quantitative study in the Italian hotel industry. An OLS regression analysis has been carried out on a sample of 404 firms. Findings The study identifies distinct effects related to exploration and exploitation and finds a moderating effect of BPM capabilities, explaining their positive impact on BPP. Originality/value The main purpose of the paper is to contribute to the area of business process management by demonstrating the importance of both explorative and exploitative IT capabilities for a business process as well as the managerial capabilities at the process level. Furthermore, this focus at the process level allows us to add original insights into research on ambidexterity by expanding existing works.

Trends in the development of the food sector in tourist-recreational complex of the Krasnodar region

2016 ◽  
Vol 10 (2) ◽  
pp. 26-39
Author(s):  
Денис Кружков ◽  
Denis Kruzhkov ◽  
Татьяна Джум ◽  
Tatyana Dzhum ◽  
Марина Ксенз ◽  
...  
Keyword(s):  
Service Quality ◽  
Customer Service ◽  
Positive Impact ◽  
Food Service ◽  
Food Services ◽  
Market Strategy ◽  
Krasnodar Krai ◽  
Service Companies ◽  
National Cuisine ◽  
The One

This article describes the specifics of enterprises functioning of tourist-recreational complex, which includes food service companies of Krasnodar Krai. The authors analyze and illustrate by the examples the main trends in the food industry of the region, the most promising among which are: healthy eating growth in popularity, increasing the interest of the population in the national cuisine, more precise positioning of enterprises in their market segments, development of market of corporate food companies through extending the range of catering services. The authors place greater focus on the need to diversify the catering services, taking into account the variety of forms of customer service, enterprise-type specificity, accounting the subjectivity of assess of service quality that in totality defines the market strategy. The authors define the specific feature of the regional restaurant business, which is based mainly on the small business, but at the same time tends towards consolidation of enterprises and the creation of restaurant chains. Coordination of enterprise activities with educational institutions and training centers for the address training of the contact personnel and improving the quality of service in the field is the one of the key factors of optimization of. food services development in Krasnodar Krai. The appearance on the market of new players from other types of businesses intensifies competition, which has a positive impact on the industry development as a whole, and contributes to increasing the indicators of service quality and makes them closer to the world standards.

scholarly journals Penerapan Enterprise Resource Planning (ERP) Pengadaan Bahan Baku dan Pengelolaan Produksi Pada Perusahaan Furniture Menggunakan ADempiere (Studi Kasus: CV Roland Kencana)

2016 ◽  
Vol 2 (3) ◽  
pp. 117-128
Author(s):  
Hasdi Putra ◽  
Ravi Azhari
Keyword(s):  
Business Process ◽  
Enterprise Resource Planning ◽  
Information Exchange ◽  
Business Processes ◽  
Raw Materials ◽  
Resource Planning ◽  
Production Cycle ◽  
Test Results ◽  
Manufacturing Companies ◽  
Erp Systems

In this era of global competition, companies need to shorten the production cycle, responsive to market dynamics and customer demand and to strengthen information exchange system. In this competitive environment, Enterprise Resource Planning (ERP) is very helpful in integrating the management of all the company's resources. In manufacturing companies such as furniture, raw materials shall be made available for the production process. Shortages of raw materials can be anticipated early through inventory information that can be accessed quickly and accurately so that the business process is still running. This study aims to assist companies in implementing ERP systems by proposing strategies and tactics to overcome the problems encountered in implementing ERP systems. ADempiere as one ERP applications can help manage the transaction data and inventory business processes to improve corporate performance. The stages are carried out in this research is to identify problems, analyze business processes, election ADempiere application modules, implementation and testing of applications. Business processes are identified consisting of sales, purchasing and production. The results of analysis of business processes described in the Business Process Modeling Notation (BPMN) and a working model of the system is shown by the use case diagram. System test results obtained by comparing the ERP system using the manual system. The test results prove that ADempiere can produce the raw material inventory information in real time, generate transaction reports purchases, sales, production, and financial reports automatically so that it can help company leaders make decisions quickly and accurately. 

Combined approach of COOK CHILL with HACCP

2018 ◽  
Vol 48 (3) ◽  
pp. 468-482 ◽  
Author(s):  
Ana Valéria Toscano Barreto Lyra ◽  
Larissa de Arruda Xavier ◽  
André Philippi Gonzaga de Albuquerque ◽  
Fagner José Coutinho de Melo ◽  
Denise Dumke de Medeiros
Keyword(s):  
Food Security ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Service ◽  
Production Capacity ◽  
Oil Refinery ◽  
Point System ◽  
Food Services ◽  
Content Type ◽  
Critical Control Point

Purpose Food service demands a greater concern with food security, as around two million people in the world, among them the majority of children, die from foodborne diseases. The purpose of this study deals with the adoption of the COOK CHILL system, in the principles of the hazard analysis and critical control point system (HACCP), within a food and nutrition unit of a petroleum refinery, to enable food security and cost reduction operational services in food services by using the traditional method of food production. To do so, hygienic-sanitary diagnosis based on Brazilian ANVISA standards is carried out. Design/methodology/approach The company that served as an object for the case study is an oil refinery located in the northeast region of Brazil, divided into 55 units with a production capacity of 323.000 barrels/day. For reasons of confidentiality, it will be referenced throughout the text of this work as Refinery. Findings With the implementation of the system, it was possible to reduce operational costs, food waste and energy and to provide safe food and increasing customer satisfaction. Originality/value The improvement achieved with the production of food quality was the adoption of the COOK CHILL system in the application of HACCP through the use of value (D) to control the biological CCP and monitoring through the control sheets.

scholarly journals Agritourism: A Hedonic Approach of Quality Tourism Indicators in South Tyrol

2019 ◽  
Vol 11 (13) ◽  
pp. 3747 ◽  
Author(s):  
Katia Laura Sidali ◽  
Anna Spitaler ◽  
Günter Schamel
Keyword(s):  
Positive Impact ◽  
Food Service ◽  
Agricultural Practices ◽  
Food Services ◽  
Wine Production ◽  
South Tyrol ◽  
Quality Of Food ◽  
Quality Rating ◽  
Rating Scheme

This paper examines the prices of agritourism accommodation that include food services (i.e., the option to have breakfast) and related farm attributes. We analyze what tourists are willing to pay per night for a designated farm holiday stay in South Tyrol offered through the “Red Rooster” brand (n = 367). We first identify factors that may influence tourist decisions to book a holiday at a farm, which include the number of flowers (i.e., the red rooster quality-rating scheme), the type of accommodation, the distance to various leisure activities, and externalities related to agricultural practices. Second, the paper develops two hedonic models to estimate implicit prices for farm holiday accommodation rates. Specifically, the dependent variables are the prices paid by guests during the summer peak and low seasons. Independent variables are various accommodation attributes, the quality of food service, and the range of possible activities in the area surrounding the farm. The results of the study show that the red rooster quality-rating scheme (i.e., the number of flowers) and the quality of food services are highly significant and have a positive impact on guest willingness to pay. Farm types, such as fruit-growing and livestock operations, have a significant but negative effect on accommodation rates at least during the peak season, whilst wine production and organic farming display a positive influence on the accommodation rates during the low season. Implications for practitioners and policy-makers are discussed.

IMPACT OF OUTSOURCING ON ORGANIZATIONAL PERFORMANCE OF LISTED FOOD AND BEVERAGES FIRMS IN NIGERIA

2018 ◽  
Vol 1 (1) ◽  
pp. 156-166
Author(s):  
Afang Andow ANDOW ◽  
Zainab DABO ◽  
Enenche Cletus EJEH
Keyword(s):  
Organizational Performance ◽  
Business Process ◽  
Business Processes ◽  
Stock Exchange ◽  
Secondary Data ◽  
Business Process Outsourcing ◽  
Knowledge Process ◽  
Food And Beverages ◽  
Food And Beverage ◽  
The Impact

The study examines the impact of outsourcing on organizational performance of listed food and beverage firms in Nigeria. In spite of the rapid drift in outsourcing, there are limited published sources of literature related to outsourcing in Nigeria, and also previous studies shows contradictory results. The study uses a correlation design, and used secondary data as the main instrument of data collected from the financial statements of the firms contained in the fact-book of the Nigeria Stock Exchange (NSE). The population and sample of the study includes all the eighteen (18) food and beverages firms listed on the floor of the Nigeria stock exchange between2007-2016. Ordinary Lease square (OLS) regression analysis using statistical package for social science (SPSS) was employed to analyze the data and test the hypotheses. The findings reveal that both business process outsourcing and knowledge process outsourcing have a positive and significant impact on organizational performance of listed food and beverage firms in Nigeria. The study concludes that business process outsourcing and knowledge process outsourcing have significantly impacted on the organizational performance which is profitability and competitive advantage of the listed food and beverages firms in Nigeria. The study recommends that the management of these firms should engage in outsourcing strategy in decision making by outsourcing its business processes and knowledge processes in order to increase their profit and achieve performance.

scholarly journals The Internal Factors to Improve and Accelerate the Cycle Time of Credit Business at Indonesian Commercial Bank

2021 ◽  
Vol 8 (3) ◽  
Author(s):  
Gilang . ◽  
Gilang . ◽  
Gilang . ◽  
Gilang .
Keyword(s):  
Business Process ◽  
Cycle Time ◽  
Business Processes ◽  
Flow Analysis ◽  
Value Added ◽  
Secondary Data ◽  
Commercial Banking ◽  
Primary Data ◽  
Application Process ◽  
Individual Interviews

This research aims at studying the shortcomings of business processes at Bank X Surabaya’s Commercial Banking Center and to accelerate the cycle time of business processes through redesigning processes that remove obstacles and improve service quality. This research examines business processes using a case study method. Its primary data were gathered through individual interviews and focus group. Furthermore, the secondary data were collected from company document investigations and observations of existing business processes. The analysis used Process Flow Diagrams, Cause & Effect Diagrams, Value Added Analysis and Flow Analysis to analyze enabler processes and to improve and redesign existing processes. This study found that the business process at Bank X Surabaya’s Commercial Banking Center requires around 48.85 days completing from the application process to the credit disbursement. Then the To-Be design of business processes is carried out on existing business processes. The proposed process reduces the existing processing time and the calculated cycle time is 30.05 days. The proposed business process effectively reduces cycle times and uses organizational resources to achieve better customer satisfaction.

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