Direction of employment according to the segmentation of job perception in the era of the 4th Industrial Revolution: focusing on employment support in Daegu food service industry majors

2020 ◽  
Vol 22 (3) ◽  
pp. 162-175
Author(s):  
Yeon Sung ◽  
Young-Teak Doo
Keyword(s):  
Industrial Revolution ◽  
Service Industry ◽  
Food Service ◽  
Employment Support

scholarly journals MOTIVASI, KOMITMEN ORGANISASIONAL DAN KEPUASAN KERJA KARYAWAN DI WAROENG SPESIAL SAMBAL, JATINANGOR

2019 ◽  
Vol 10 (1) ◽  
pp. 29-42
Author(s):  
Sir Kalifatullah Ermaya ◽  
Siti Mujdalipah
Keyword(s):  
Job Satisfaction ◽  
Organizational Commitment ◽  
Employee Satisfaction ◽  
Industrial Revolution ◽  
Service Industry ◽  
Food Service ◽  
Quantitative Approach

The food service industry has received many challenges in the current era of disruption of the industrial revolution 4.0. Given the urgency of increasing the Motivation and Organizational Commitment in one of the restaurants in Jatinangor, the title of this study is "Motivation, Organizational Commitment and Job Satisfaction in Waroeng Spesial Sambal, Jatinangor". This research belongs to the category of associative causal research using a quantitative approach. The results showed: 1. Motivation partially has a significant effect on the Employee Satisfaction variable; 2. Organizational Commitment partially has no effect and isn’t significant on the Employee Satisfaction variable; 3. Motivation and Organizational Commitment simultaneously have a positive and significant effect on the Employee Satisfaction variable.

scholarly journals Untact: Customer’s Acceptance Intention toward Robot Barista in Coffee Shop

2020 ◽  
Vol 12 (20) ◽  
pp. 8598
Author(s):  
Hye Jin Sung ◽  
Hyeon Mo Jeon
Keyword(s):  
Technology Acceptance ◽  
Perceived Risk ◽  
Industrial Revolution ◽  
Service Industry ◽  
Food Service ◽  
Perceived Usefulness ◽  
Coffee Shop ◽  
Determinant Factors ◽  
Perceived Enjoyment ◽  
Acceptance Model

Restaurants have been using robots to meet the increasing consumer demand for food customization and safety and contactless service operations. This study identified the antecedent factors influencing a customer’s attitude and acceptance intention toward a robot barista. To this end, we conducted a questionnaire survey from 10 to 24 January 2020, on a sample of 317 Korean consumers who purchased coffee prepared by a robot barista. We based the analysis on the following determinant factors of the extension of the technology acceptance model (ETAM): perceived enjoyment, perceived usefulness, need for interaction, perceived risk, and perceived innovativeness. The results showed that perceived usefulness had the highest impact on acceptance intention, followed by perceived enjoyment and the need for interaction. Perceived usefulness and innovativeness positively influenced acceptance intention. These results confirmed the significance of the determinant factors in inducing customers’ attitude and acceptance intention toward a robot barista. This study extends the research on the application of artificial intelligence and the fourth industrial revolution technologies in the food service industry, and hence contributes toward the preparations for the post-Covid-19 period. It also offers practical implications for sustainable coffee shop management.

Effect of minimum wage in the food service industry domain

2019 ◽  
Vol 31 (1) ◽  
pp. 265-278
Author(s):  
Bohyun Yoon ◽  
Joonho Moon ◽  
Won Lee
Keyword(s):  
Minimum Wage ◽  
Service Industry ◽  
Food Service

Environmental innovation and the food, energy and water nexus in the food service industry

2021 ◽  
Vol 166 ◽  
pp. 105350
Author(s):  
Fabricia Silva da Rosa ◽  
Rogério João Lunkes ◽  
Francesca Spigarelli ◽  
Lorenzo Compagnucci
Keyword(s):  
Service Industry ◽  
Food Service ◽  
Environmental Innovation ◽  
Food Energy

scholarly journals The Overview of the Conservation and Renewal of the Industrial Belgian Heritage as a Vector for Cultural Regeneration

Information ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 27
Author(s):  
Jiazhen Zhang ◽  
Jeremy Cenci ◽  
Vincent Becue ◽  
Sesil Koutra
Keyword(s):  
Textile Industry ◽  
Industrial Revolution ◽  
Service Industry ◽  
Industrial Heritage ◽  
Industrial History ◽  
Tourism Experience ◽  
Industrial Civilization ◽  
The City ◽  
Protection And Renewal ◽  
Cultural Regeneration

Industrial heritage reflects the development track of human production activities and witnessed the rise and fall of industrial civilization. As one of the earliest countries in the world to start the Industrial Revolution, Belgium has a rich industrial history. Over the past years, a set of industrial heritage renewal projects have emerged in Belgium in the process of urban regeneration. In this paper, we introduce the basic contents of the related terms of industrial heritage, examine the overall situation of protection and renewal in Belgium. The industrial heritage in Belgium shows its regional characteristics, each region has its representative industrial heritage types. In the Walloon region, it is the heavy industry. In Flanders, it is the textile industry. In Brussels, it is the service industry. The kinds of industrial heritages in Belgium are coordinate with each other. Industrial heritage tourism is developed, especially on eco-tourism, experience tourism. The industrial heritage in transportation and mining are the representative industrial heritages in Belgium. There are a set of numbers industrial heritages are still in running based on a successful reconstruction into industrial tourism projects. Due to the advanced experience in dealing with industrial heritage, the industrial heritage and the city live together harmoniously.

scholarly journals A Bayesian Control Chart for Monitoring Process Variance

2021 ◽  
Vol 11 (6) ◽  
pp. 2729
Author(s):  
Chien-Hua Lin ◽  
Ming-Che Lu ◽  
Su-Fen Yang ◽  
Ming-Yung Lee
Keyword(s):  
Service Quality ◽  
Control Chart ◽  
Manufacturing Industry ◽  
Industrial Revolution ◽  
Service Industry ◽  
Service Process ◽  
Time Varying ◽  
Exponential Process ◽  
Free Process ◽  
Process Variance

Automation in the service industry is emerging as a new wave of industrial revolution. Standardization and consistency of service quality is an important part of the automation process. The quality control methods widely used in the manufacturing industry can provide service quality measurement and service process monitoring. In particular, the control chart as an online monitoring technique can be used to quickly detect whether a service process is out of control. However, the control of the service process is more difficult than that of the manufacturing process because the variability of the service process comes from widespread and complex factors. First of all, the distribution of the service process is usually non-normal or unknown. Moreover, the skewness of the process distribution can be time-varying, even if the process is in control. In this study, a Bayesian procedure is applied to construct a Phase II exponential weighted moving average (EWMA) control chart for monitoring the variance of a distribution-free process. We explore the sampling properties of the new monitoring statistic, which is suitable for monitoring the time-varying process distribution. The average run lengths (ARLs) of the proposed Bayesian EWMA variance chart are calculated, and they show that the chart performs well. The simulation studies for a normal process, exponential process, and the mixed process of normal and exponential distribution prove that our chart can quickly detect any shift of a process variance. Finally, a numerical example of bank service time is used to illustrate the application of the proposed Bayesian EWMA variance chart and confirm the performance of the process control.

Non-Muslim consumers’ perception toward purchasing halal food products in Malaysia

2015 ◽  
Vol 6 (1) ◽  
pp. 133-147 ◽  
Author(s):  
Ahasanul Haque ◽  
Abdullah Sarwar ◽  
Farzana Yasmin ◽  
Arun Kumar Tarofder ◽  
Mirza Ahsanul Hossain
Keyword(s):  
Structural Equation ◽  
Random Distribution ◽  
Service Industry ◽  
Food Service ◽  
Food Products ◽  
Content Type ◽  
Muslim Countries ◽  
Equation Modelling ◽  
Halal Food ◽  
Practical Implications

Purpose – This study aims to identify the factors that influence Malaysian non-Muslim consumers’ perception towards buying halal food products. Design/methodology/approach – A structured close-ended questionnaire was used for data collection through a random distribution to 500 non-Muslim consumers from various states in Malaysia. Findings – Using SPSS package, the factor analysis was able to identify three main variables. Later, the hypotheses were tested using structural equation modelling. This study has indicated that the perception of non-Muslim consumers about halal food products is influenced by their attitude, subjective norm and perceived behavioural control, specifically in the context of Malaysia. Research limitations/implications – This finding will help both the academics and the industry food makers in understanding the perception of non-Muslim consumers towards the concept of halal food products. Practical implications – The outcome of the study can serve as a useful reference to relevant Malaysian statutory bodies on the current perception of the Malaysian non-Muslim consumers towards Malaysian halal agenda. This will also help the industry food makers to serve their customers better as well as maximize their profit through a well-planned marketing campaign. Social implications – It prepares a sound basis for Malaysian policymakers to promote the involvement of Malaysian non-Muslim entrepreneurs within the halal food service industry with the intent of improving the socio-economic strata of its participants and, at the same time, fulfilling their religious obligations in providing halal foods for fellow Muslims. Originality/value – Because very few researches have studied non-Muslim consumers’ perception towards halal food products, the development of halal food theory will help in capitalizing the practices in non-Muslim countries.

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