Chain Affiliation and Human Resource Investments: Evidence from the Restaurant Industry

Drawing on organizational theory, agency theory, and research in strategic human resource management, this study explores how chain affiliation influences human resource (HR) investments using data from a nationally random survey of restaurant establishments. We propose that chain-affiliated units will make different investments in those areas of the HR system where chains establish superior organizational routines compared with nonaffiliated units. By contrast, we argue that in the absence of chain routines, ownership incentives will drive differences in human resource investments. Specifically, we find that franchisee-owned units focus more on cost reduction by underinvesting in human resource practices compared with company-owned units and independently owned units when organizational routines are not provided by the chain. We provide further support for our theoretical arguments using additional data on multiunit ownership and franchisor influence. Finally, we conduct supplemental analyses to explore the relationship between different human resource investments and two important organizational outcomes: employee turnover and customer satisfaction ratings from Yelp. Our results highlight the types of human resource practices that are important for service work and suggest that the provision of organizational routines can have important implications for the long-run success of chains and their units.

Food Waste Reduction from Customers’ Plates: Applying the Norm Activation Model in South Korean Context

Researchers have pointed out the urgent need to tackle food waste from customers’ plates, considering its environmental and socioeconomic impacts. Nonetheless, little is known about reducing food waste from customers’ plates in the restaurant context. The present research successfully addressed how customers can reduce food waste by using the Norm Activation Model (NAM). A customer survey was employed to collect quantitative data to verify the hypotheses of this study. The NAM of this study involved awareness of environmental impact (of the restaurant industry), ascribed responsibility for food waste, and moral norm for food waste reduction as predictors for food waste reduction intention. In addition, this study adopted self-efficacy to food waste reduction as a moderator on the path from the moral norm for food waste reduction to food waste reduction intention. Our empirical results supported all the hypotheses suggested in the research model. Consequently, the findings of this study adequately explained how restaurant customers form their intention to reduce food waste and thus provided important clues about how it can be encouraged. For example, based on the findings, a nudging message may be displayed on the restaurant wall to raise customers’ self-efficacy, saying, “Saving the earth is as easy as finishing your food or taking it home”.

The Unequal Effects of Social Distancing Policy on Subway Ridership during the COVID-19 Pandemic in Seoul, South Korea

In the Republic of Korea, social distancing policies relied on voluntary participation by citizens and exhibited short-term changes. In this situation, the effects of such policies varied depending on each community’s capacity to comply. Here, we collected subway ridership data for 294 stations on nine Seoul Metro lines and aggregated the data for each station to the 184 smallest administrative areas. We found that the mean percent change in subway ridership was fitted by an additive model of the log-transformed percent ratio of the restaurant industry (estimated degrees of freedom (EDF) = 3.24, P < 0.001), the Deprivation Index (DI) (EDF = 3.66, P = 0.015), and the proportion of essential workers (β = − 0.10 (95% confidence interval − 0.15 to − 0.05, P < 0.001). We found a distinct decrease in subway ridership only in the least deprived areas, suggesting that social distancing is costly.

Management of Hotel and Restaurant Complex on the Basis of Energy Efficiency

Topicality. Sustainable development of hotel and restaurant industry appears to be not possible without a reliable, stable, reasonable provision of energy resources. Rational and economical consumption of energy resources determines energy efficiency of their operation, and plays a leading role in ensuring the economic growth of blighty enterprises in the service sector. Stable functioning and growth of the economic potential in market relations conditions are constantly becoming the priority in the development of hospitality sphere enterprises. They mainly depend on the availability of energy efficiency. The subject of this study is the formation of the energy efficiency strategy, that will support the coordination of the senior management actions in solving some problems of the energy efficiency providing the hotel and restaurant complex operation. The purpose of this research lies in theoretical and methodological substantiation of the importance and place of the energy efficiency system in strategic management of the hotel and restaurant complex. Research methods: monographic analysis, abstraction and morphological analysis, groups and classifications. Main results and conclusions. According to the obtained research results, the essence and sequence of the stages of energy efficiency management in hotel and restaurant complex are defined. The correlations between the energy efficiency strategy of the hotel and restaurant complex, and the mechanism of its management are formed. The algorithm of energy efficiency strategy elaboration in the hotel and restaurant complex is offered, as well as its components are substantiated.

Technology Elaboration of the Semi-finished Dough Product “Amygdalaceous” for Cheesecakes

Topicality. In this paper common nutritional status disorders of the present are analysed. Additionally, it is determined that one of the leading places among them is given to the zinc deficiency. The probable causes of zinc deficiency are offered, and the works of scientists dealing with this problem are analysed. It is defined that the development of zinc enriched technologies in desserts production for restaurant industry establishments, as well as semi-finished products for their yielding, is of urgent importance. Aim and methods. The aim of this study is to substantiate and elaborate the technology of the semi-finished dough product “Amygdalaceous” for cheesecakes, which should be characterized by a raised zinc content. To achieve the set aim, empirical, organoleptic, mathematical, statistical and computational research methods are used. Results. Recipes of the semi-finished dough product model compositions are substantiated and created, their physico-chemical parameters and organoleptic characteristics are studied. The technology of the semi-finished dough product “Amygdalaceous” for cheesecakes is elaborated, the technological scheme of its production is offered. The chemical content and energy value of the elaborated semi-finished product are analysed, as well as its integral score is calculated. Conclusions and discussion. It is determined that the model composition is characterised by the best indicators, which provides adding in the recipe the almond flour in amount 14.5 % mass. It is revealed that the elaborated product is characterised by the raised content of proteins, fats, zinc, potassium, calcium, magnesium and phosphorus, and the decreased content of carbohydrates. It is proved that the consumption of the elaborated semi-finished product can provide the daily requirement for zinc by 31,87 %, which corresponds to the mentioned above aim of the study. The scientific novelty of the obtained results lies in the development of technologies elaboration principles for meals, culinary and semi-finished products with a raised zinc content. The practical significance of the obtained results can be seen in the expansion of semi-finished products and desserts assortment for restaurant industry establishments, and in assistance of the Ukrainian nation enhancement.