Mediatory Effect of Technological Acceptance on Relationship between SNS Quality of Food Service industry and Customer Behavior Performances

2019 ◽  
Vol 19 (2) ◽  
pp. 115-131
Author(s):  
Jia Zhao ◽  
Yeonggil Kim ◽  
Jeong Soo Park
Keyword(s):  
Service Industry ◽  
Food Service ◽  
Customer Behavior ◽  
Quality Of Food

scholarly journals Quality Differences of Public, For-Profit and Nonprofit Providers in Scandinavian Welfare? User Satisfaction in Kindergartens

2019 ◽  
Vol 31 (1) ◽  
pp. 153-167
Author(s):  
Håkon Solbu Trætteberg ◽  
Audun Fladmoe
Keyword(s):  
Welfare State ◽  
User Satisfaction ◽  
Large Scale ◽  
Food Service ◽  
Service Area ◽  
For Profit ◽  
Quality Of Food ◽  
Large Scale Survey ◽  
The City

Abstract Research on differences between public, for-profit, and nonprofit providers of welfare services has provided mixed findings, depending on welfare state arrangement, regulation, and service area. This paper’s objective is to study the differences between public, nonprofit (cooperatives and other nonprofits), and for-profit welfare providers from the perspective of the users in the tightly regulated Scandinavian context. We ask how the users perceive the providers from different sectors differently and how this variation can be explained. The study relies on a large-scale survey carried out in 2015 in the city of Oslo, Norway. From the survey, we identify the two main results. First, despite limited differences, users of nonprofit kindergartens are generally more satisfied than users of for-profit and public kindergartens. Second, an important explanation for variations in user satisfaction among kindergartens is identified in a pocket of regulatory leniency: the quality of food service. This is the only expense that varies among kindergartens in Norway. These results indicate that more lenient regulations could potentially increase provider distinctiveness. Based on the existing literature, we discuss why nonprofit providers seem to fare better in the minds of users than public and for-profit providers.

scholarly journals Penerapan Hazard Analysis And Critical Control Point Di Main Kitchen Hotel Ibis Styles Yogyakarta

2018 ◽  
Vol 9 (1) ◽  
Author(s):  
Tri Widianto ◽  
Citra Unik Mayasari
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Food Service ◽  
Main Task ◽  
Literature Study ◽  
Critical Control Point ◽  
Food And Beverage ◽  
Quality Of Food ◽  
Product Department

Abstract - In the hotel business there are many departments that have an important role to support operational activities in it, one of them is the Food and Beverage Product Department. The main task of this department is to provide services in the form of food or beverages, there are various sections in this department one of them is the main kitchen. All the main dishes and hot foods are produced by the main kitchen, to maintain the quality of food is applied to the system of food quality assurance that is Hazard Analysis And Critcial Control Point (HACCP). So is the Ibis Hotel Styles Yogyakarta which applies the HACCP system to the main kitchen, it aims to maintain the quality of food, prevent danger in food safety and provide satisfaction of service for the guest especially in food service. This research the authors use descriptive qualitative methods, with data collection techniques in the form of observations, interviews, documentation and literature study. From the results of research conducted by the author, the application of HACCP is important for the storage and presentation of food at Ibis Hotel Styles Yogyakarta. It aims to maintain the quality of food or food at Ibis Hotel Styles Yogyakarta Keywords: Food And Beverage Product Department. Hazard Analysis And Critical Control Point (HCCP), Main Kitchen. Abstrak - Dalam usaha hotel terdapat banyak dapartemen yang memiliki peranan penting guna mendukung kegiatan operasional di dalamnya, salah satunya adalah Food and Beverage Product Department. Tugas utama dari departemen ini adalah menyediakan layanan yang berupa makanan atau minuman, ada berbagai section dalam departemen ini salah satunya adalah main kitchen. Segala kegiatan produksi hidangan utama dan makanan-makanan panas diproduksi oleh main kitchen, untuk mempertahankan kualitas makanan diterapkan sistem penjamin mutu makanan yaitu Hazard Analysis And Critcial Control Point (HACCP). Begitu juga Hotel Ibis Styles Yogyakarta yang menerapkan sistem HACCP pada main kitchen, hal ini bertujuan untuk menjaga kualitas makanan, mencegah bahaya dalam keamanan pangan dan memberikan kepuasan pelayanan bagi tamu khususnya di pelayanan makanan. Dalam penelitian ini penulis menggunakan metode deskriptif kualitatif, dengan teknik pengambilan data berupa pengamatan, wawancara, dokumentasi dan studi pustaka. Dari hasil penelitian yang dilakukan penulis, penerapan HACCP penting bagi penyimpanan dan penyajian pada makanan di Hotel Ibis Styles Yogyakarta. Hal ini bertujuan untuk menjaga kualitas bahan makanan atau makanan di Hotel Ibis Styles Yogyakarta. Kata Kunci : Food And Beverage Product Department. Hazard Analysis And Critical Control Point (HCCP), dapur.

scholarly journals Contribution of Food Quality Management on the Growth of Food Service Industry in Rwanda: A Case of Lemigo Hotel

2020 ◽  
Vol 1 (3) ◽  
pp. 164-171
Author(s):  
Sylvestre Mbanza ◽  
Reginal Octove Muhoza
Keyword(s):  
Quality Management ◽  
Food Quality ◽  
Service Industry ◽  
Food Service ◽  
Skills Gap ◽  
Descriptive Research ◽  
Handling Practices ◽  
The Right ◽  
Food Handling Practices

The study sought to assess the contribution of food quality management on the growth of food service industry in Rwanda, a case of Lemigo hotel. The study focused on identifying the procedures of food quality management, assessing the contribution of food quality management on the growth of the hotel and finding out the challenges of food quality management and the measures to be taken. By descriptive research design, questionnaires were distributed to 62 participants. The analysis of the data was done through descriptive statistics. The study concluded that the hotel provides some appropriate procedures which are used to maintain the food quality like purchasing the quality of raw food, receiving, storing and issuing the raw food items appropriately and using the right way of cooking method. Further the food quality management contributes to the growth of Lemigo Hotel since providing quality food increases the overall quality, the sales and the competition edge of the hotel. However, there are some challenges in food quality management like skills gap among employees. The study recommends setting up of appropriate standards that reduce risks and maintaining effective quality control on a regular basis among food production staff. Also, there is a need of employees’ periodic training on food handling practices to improve their own knowledge and skills for improving their efficiency and quality products to the customers.

Organization of Healthy Catering in Russian Universities Using Vending Technologies

2018 ◽  
Vol 9 (1) ◽  
pp. 114
Author(s):  
M. A. BELYAEVA ◽  
S. P. BURLANKOV ◽  
A. A. GAJOUR ◽  
V. I. PEROV ◽  
A. Yu. SOKOLOV
Keyword(s):  
Consumer Preferences ◽  
Marketing Research ◽  
Food Service ◽  
Present Moment ◽  
Vending Machines ◽  
Market Situation ◽  
On Line ◽  
Quality Of Food ◽  
Russian Universities

Relevance of the research: at present moment, healthy catering is a relevant issue for higher education institutions; this includes ensuring the quality of food and automating the sale of set lunches through vending machines, thereby providing students with a better access to healthy food and taking into account consumer preferences. The article presents a comparative analysis of the organization of healthy catering by using vending technologies not only in leading Russian universities, but also at the international level. Goal of the research: to develop diets for male and female students, as well as the mechanisms for their implementation, mainly using vending machines for selling set breakfasts and lunches that meet the regulatory requirements for developed diets. Research methods: the study involved using a range of questionnaires and analyzing preferences of students and university staff. Conducting marketing research, the authors applied methods of market analysis, as well as on-line questionnaires. The research sample included 230 students. Results of the study: the article considers in detail catering at the Plekhanov Russian University of Economics. To compare the results, the authors also studied other six leading universities of Moscow and the data from a number of large international universities. It was determined that most universities require the development of healthy catering, as well as improving the service. These problems are especially acute in the sphere of social catering, and namely in the university catering. Therefore, the authors explored the following aspects: the market situation with the demand for catering services in universities (Russian and international); conducting polls, interviewing the youth to assess the quality of food, service, range of meals, ways of selling dishes and others. The best way to improve catering at universities seems to be through using vending machines, pizza mats and other innovations. However, there are some problems associated with the maintenance of vending machines, which implies their rational location. In addition, it is necessary to develop the required product range, and solve the related tasks of batching, packaging, and logistics.

scholarly journals Analisis Kualitas Pelayanan di Restoran Saung Mirah, Bogor

2014 ◽  
Vol 5 (1) ◽  
pp. 49 ◽  
Author(s):  
Agung Gita Subakti
Keyword(s):  
Quality Of Service ◽  
Service Quality ◽  
Service Industry ◽  
Food Service ◽  
Good Service ◽  
Food And Beverage

A restaurant is one of the facilities to carry out Food Service Industry or as a part tourism accommodation that plays a role in fulfilling the needs of tourists or customer. In this case, good service quality will determine the progress of a restaurant beside food and beverage as the offered products. Saung Mirah Restaurant Bogor is a restaurant that has a quality of service that is not as expected, thus causing a lot of complaints from guests. The purpose of this study is to look at the implementation of quality of service performed and what improvements could be given to the management of Saung Mirah Restaurant Bogor, so the quality of the restaurant service can be increased and complaints from customers can be decreased.

A Conceptual Model of Developing a Measurement Tool for Hospital Food Service Operation in Malaysia

2019 ◽  
Vol 4 (10) ◽  
pp. 49
Author(s):  
Noor Suzana Osman ◽  
Norazmir Md Nor
Keyword(s):  
Empirical Test ◽  
Publishing House ◽  
Food Service ◽  
Measurement Tool ◽  
Service Operation ◽  
International Publishing ◽  
Quality Of Food ◽  
Hospital Food Service ◽  
Open Access Article

This study aims to provide and identify the best tools for measuring the quality of food service in Malaysian hospitals. The discussion focuses on the models used to evaluate the performance of food service operation in hospitals, as well as review critiques, issues, and the latest findings. Many tools have been introduced in the previous studies. However, the decision about the best fit tool to measure the quality of hospital food service is still unclear. Future study should be conducted, and an empirical test that examines various dimensions, such as food and meal service quality, staff/service issues and physical environment must be considered in the evaluation.Keywords: hospital food service; patients’ satisfaction; measurement tool; performanceeISSN: 2398-4287 © 2019. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.DOI: https://doi.org/10.21834/e-bpj.v4i10.1619

Customer Satisfaction Towards Food Service Apps in Indian Metro Cities

2019 ◽  
Vol 8 (3) ◽  
pp. 245-255
Author(s):  
Debarun Chakraborty
Keyword(s):  
Customer Satisfaction ◽  
Consumer Satisfaction ◽  
Information Quality ◽  
Positive Relationship ◽  
Food Service ◽  
Site Quality ◽  
The Internet ◽  
Quality Of Food ◽  
Customer Services

The appearance of the internet, together with the development of related advancements, has made a noteworthy effect on the lives of individuals around the world. For advertisers, a standout among the various effects has been the rise of virtual stores that sell items and administrations online. Consumers are now be able to buy products and ventures for all intents and purposes anywhere, 24 hours daily, 7 days and without land and fleeting limits. While numerous advertisers recognize the significance of utilizing the internet in their promoting blends, little research has exactly tried the basic factors that impact a person’s choice when purchasing items or administrations on the web. This investigation looks at the determinants of the client-requesting knowledge, which incorporates information quality of the app, payment system and design of the app, customer services, customer satisfaction and the quality of food. The levels of determinants are indicated site quality and administration quality. Study information of 369 online sustenance-requesting clients was used to test the examination display, utilizing multiple regression analysis. Results uncover that not exclusively is there a huge positive relationship between customer services and satisfaction, yet additionally a huge positive relationship between quality of food and consumer satisfaction. Moreover, huge positive connections are additionally found not just between the app and consumer satisfaction but in addition between services and satisfaction also. There is a negative and insignificant connection between design of the app and satisfaction. By and large, the examination gives important bits of knowledge for working on web sustenance-requesting administrations effectively.

scholarly journals Factors Affecting the Sales of Airlines in India with Special Reference to Air India

2019 ◽  
Vol 9 (2) ◽  
pp. 3663-3667
Keyword(s):  
Food Service ◽  
Air Transport ◽  
Civil Aviation ◽  
Aviation Industry ◽  
Growth Opportunities ◽  
Policy Makers ◽  
Factors Affecting ◽  
Quality Of Food ◽  
The Cost

India's aviation industry is largely untapped with enormous growth opportunities, provided that air transport is still expensive to most of the country's population, almost 40 per cent of whom are the upwardly mobile middle class. The industry will engage and work with policy makers to adopt effective and rational decisions to improve India's civil aviation industry. The primary aim is to identify the factors responsible for low sales of Air India. Secondly, the aim is to evaluate the causal relationship between factors identified and the dependent variable airline choice. It was found that Air India should reduce the cost of ticket on both domestic and international flights. Customer doesn’t find services delivered up to the mark. The quality of food, service of cabin-crew, lateness of flight and safety should be improved by Air India to remain competitive in the market. It has become and more imperative for the Air India to prove its mettle and not just settle on the taxpayers money bailed out by the exchequer but also on price, service and safety ground.

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