Academic literature on the topic 'Foodservice industry'
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Journal articles on the topic "Foodservice industry"
Barrows, Clayton W. "The International Foodservice Industry." International Journal of Hospitality & Tourism Administration 6, no. 4 (January 12, 2006): 1–2. http://dx.doi.org/10.1300/j149v06n04_01.
Full textKim, Soyoung, Jihyun Yoon, and Joongwon Shin. "Sustainable business-and-industry foodservice." International Journal of Contemporary Hospitality Management 27, no. 4 (May 11, 2015): 648–69. http://dx.doi.org/10.1108/ijchm-09-2013-0400.
Full textAdelaja, Adesoji O., Rodolfo M. Nayga, Karen Tank, and Brian J. Schilling. "Challenges Facing the Foodservice Industry." Journal of Restaurant & Foodservice Marketing 3, no. 3-4 (December 17, 1999): 123–38. http://dx.doi.org/10.1300/j061v03n03_09.
Full textKim, Eun-Jung, and Loren V. Geistfeld. "Research Methods in Foodservice Industry." Journal of Foodservice Business Research 7, no. 2 (October 13, 2005): 87–101. http://dx.doi.org/10.1300/j369v07n02_06.
Full textGheribi, Edyta, and Nataliya Voytovych. "IMPACT OF SOCIO-ECONOMIC CHANGES FOR COMPETITIVENESS IN THE FOODSERVICE INDUSTRY." Acta Scientiarum Polonorum. Oeconomia 17, no. 1 (March 30, 2018): 23–32. http://dx.doi.org/10.22630/aspe.2018.17.1.3.
Full textDiPietro, Robin. "Restaurant and foodservice research." International Journal of Contemporary Hospitality Management 29, no. 4 (April 10, 2017): 1203–34. http://dx.doi.org/10.1108/ijchm-01-2016-0046.
Full textBilska, Beata, Marzena Tomaszewska, and Danuta Kołożyn-Krajewska. "Managing the Risk of Food Waste in Foodservice Establishments." Sustainability 12, no. 5 (March 6, 2020): 2050. http://dx.doi.org/10.3390/su12052050.
Full textKim, Hyeon-Ju, and Eun-Soon Lyu. "Relationship Between Foodservice Satisfaction and Customer Loyalty in Industry Contracted Foodservice." Journal of the Korean Society of Food Science and Nutrition 42, no. 8 (August 31, 2013): 1318–24. http://dx.doi.org/10.3746/jkfn.2013.42.8.1318.
Full textGheribi, Edyta. "The foodservice business in big Polish cities." Urban Development Issues 53, no. 1 (January 20, 2018): 57–63. http://dx.doi.org/10.1515/udi-2017-0006.
Full textKitterlin, Miranda, Mary Tanke, and David P. Stevens. "Workplace bullying in the foodservice industry." Journal of Foodservice Business Research 19, no. 4 (June 3, 2016): 413–23. http://dx.doi.org/10.1080/15378020.2016.1185874.
Full textDissertations / Theses on the topic "Foodservice industry"
Lee, Myung Ja. "Job satisfaction, labor turnover : implications for the foodservice industry." Kansas State University, 1987. http://hdl.handle.net/2097/18415.
Full textKaminski, Kristen. "A Quantitative Investigation Exploring Illicit Drug Use Inside and Out of the Foodservice Industry." FIU Digital Commons, 2016. http://digitalcommons.fiu.edu/etd/3036.
Full textGarofola, Theodore. "A study of the factors used by foodservice brokers in the qualification of sales leads /." Online version of thesis, 1992. http://hdl.handle.net/1850/10869.
Full textAndersson, Elin. "Developing a transfer pricing system : A case study of a company in the marine foodservice industry." Thesis, Jönköping University, JIBS, Commercial Law, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-11056.
Full textMarine Food group is active within the marine foodservice industry and is established in Finland, Sweden, USA and Singapore. The group both sells galley equipment and spare parts as well as carrying out installation of the marine foodservice areas in both new build vessels and in vessels where an old galley is changed into a new one. The group also provides its customers with turnkey deliveries, which are when the supplier has the overall responsibility for the delivery of a marine foodservice area. Marine Food group transfers goods and services between the enterprises situated in Finland, Sweden and the US and has not established a transfer pricing system for these transactions. The company located in Singapore was recently established and any intra-group transactions have not been conducted yet. This master’s thesis aims at developing a transfer pricing system that could be applicable on these transactions and acceptable to the tax authorities in Finland, Sweden and the US.
The elements that should be included when developing a transfer pricing system is functional analysis, economic analysis, an analysis of transactions, selection of transfer pricing method and comparables. The Marine Food group is therefore analyzed based on these elements in order to be successful in developing a transfer pricing system. Furthermore, the transfer pricing rules in Finland, Sweden and USA is examined in order to develop a transfer pricing system that is acceptable to the tax authority in respective country. The Organization for Economic Co-operation and Development has issued Transfer Pricing Guidelines, which are another significant source that are examined when establishing a transfer pricing system for Marine Food group.
Spare parts are transferred between the Swedish company, Marine Food AB and the US based company, Marine Food LLC. The transfer pricing method that should be applied in Sweden is the resale price method since Marine Food LLC operates like a reseller for the spare parts. Internal comparables exist and comparability for the purposes of resale price method can be established with reference to both internal and external data. In the US, the comparable profit method should be applied given that it meets the best method rule.
The transactions from the Finnish Company, Marine Food Oy and the Swedish company, Marine Food AB consist of installation works and stainless steel furniture. Hence, the transactions both involve goods and services and should be looked at separately. The transfer price for the installation works should be set by using the transactional net margin method. In order to determine the transfer price under the transactional net margin method both internal and external comparables can be used in this case. The transfer price for the stainless steel furniture should on the other hand be established using the resale price method. In order to determine comparability external comparables are used due to lack of internal data.
Marine Food AB sells galley equipment and spare parts to Marine Food Oy. The transfer pricing method that should be applied on these transactions is the resale price method since the least complex party in the transaction, Marine Food Oy, act like a reseller of the galley equipment and spare parts. Comparability is to be established with reference to external comparables since internal comparables do not exist.
Lee, Soo Bum. "An Investigation of Factors Affecting the Quality of the Relationship between Franchisee and Franchisor and its Impact on Franchisee's Performance, Satisfaction, and Commitment: A Study of the Restaurant Franchise System." Diss., Virginia Tech, 1999. http://hdl.handle.net/10919/27390.
Full textPh. D.
Reid, Robert D. "An assessment of the relationship between unit managers' attitudes and practices and the employment status of older workers in the foodservice industry." Diss., Virginia Polytechnic Institute and State University, 1985. http://hdl.handle.net/10919/76482.
Full textEd. D.
Sriwongrat, Chirawan. "Consumers' choice factors of an upscale ethnic restaurant." Diss., Lincoln University, 2008. http://hdl.handle.net/10182/893.
Full textFlad, Patrick Oliver. "Dienstleistungsmanagement in der Gastronomie und Foodservice-Industrie : Prozessmanagement als Ansatz zur Leistungsoptimierung /." Frankfurt am Main : Dt. Fachbuchverl.-Ges, 2001. http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=009581133&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA.
Full textOllinger-Snyder, Patricia. "Food safety concerns for the foodservice industry." 1993. http://catalog.hathitrust.org/api/volumes/oclc/31393829.html.
Full textLin, Chih-Hsuan, and 林芷瑄. "The Customer Reaction to Over-Service in Foodservice Industry." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/86407698372342189020.
Full text國立高雄餐旅大學
餐旅管理研究所
104
The foodservice industry in Taiwan is highly competitive, and service quality has become one of the most important factors to remain and attract customers. A lot of enterprises set the goals as exceed customer expectations; therefore these enterprises try to delight customers as hard as possible. Instead of making customer satisfied, the service resulted in bringing negative effects on customers, which is called over-service. The purpose of this study was to examine customers’ reaction to over-service and whether the past experience of customer would affect the reaction. Experimental method was used in this study, and 2×2 factorial design was adopted. The scenarios included customers who came to the restaurant for the first time × adequate service, customers who have already come to the restaurant for many times × adequate service, customers who came to the restaurant for the first time × over-service, and customers who have already come to the restaurant for many times × over-service, totally 186 questionnaires were distributed through convenience sampling, and 160 questionnaires were valid. The results showed that customers were satisfied with the adequate service, and in over-service scenario most of the customers dislike the service and had negative thoughts. And the past experience of customers did affect customers’ reactions. Those who came for the first time were more sensitive to the service, the adequate service could make them more satisfied, and over-service make them come up with more negative thoughts. Customers who have come for many times have higher tolerance ability to service.
Books on the topic "Foodservice industry"
National Restaurant Association (U.S.). Research Dept. Foodservice 2050: A glimpse at the future of the foodservice industry. Washington, DC: The Association, 1994.
Find full textinc Specialists in Business Information. SBI market profile: Foodservice equipment. New York, NY: FIND/SVP, 1998.
Find full textTanchʻe kŭpsik: Foodservice in institutions. Sŏul Tʻŭkpyŏlsi: Kyomunsa, 2003.
Find full textA, Stadler Judith, ed. Preparing for the foodservice industry: An introductory approach. Westport, CT: AVI Pub. Co., 1986.
Find full textMcDowell, M. C. Math workbook for foodservice/lodging. 3rd ed. New York: Van Nostrand Reinhold, 1988.
Find full textScriven, Carl. Food equipment facts: A handbook for the foodservice industry. New York: Van Nostrand Reinhold, 1989.
Find full textHart, G. W. The Foodservice industry: A presentation package with supporting text. Palo Alto, CA: Electric Power Research Institute, 1988.
Find full textScriven, Carl R. Manual of equipment and design for the foodservice industry. New York, N.Y: Van Nostrand Reinhold, 1989.
Find full textScriven, Carl. Manual of equipment and design for the foodservice industry. New York: Van Nostrand Reinhold, 1989.
Find full textJudy, Richard W. The future of the vending and foodservice industry, 1998-2013. Chicago (Suite 3500, 20 N. Wacker Drive, Chicago 60606-3102): NAMA, 1998.
Find full textBook chapters on the topic "Foodservice industry"
How, R. Brian. "The Foodservice Industry." In Marketing Fresh Fruits and Vegetables, 319–27. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4615-2031-3_20.
Full textEdwards, John S. A. "An Overview of the Foodservice Industry." In Handbook of Eating and Drinking, 1–24. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-75388-1_65-1.
Full textEdwards, John S. A. "An Overview of the Foodservice Industry." In Handbook of Eating and Drinking, 983–1006. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-14504-0_65.
Full textGowland, M. Hazel. "Allergen Management and Control in the Foodservice Industry." In Allergen Management in the Food Industry, 167–204. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470644584.ch7.
Full textRoberts, Kevin R., and Naiqing Lin. "Food Safety: Integrating Behavior Change and Motivation Design." In Financial Decision-Making in The Foodservice Industry, 175–92. Includes bibliographical references and index.: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429292712-11.
Full textChiles, Robert M. "Consumer Agency and the Ethical Obligations of Foodservice Providers in an Era of Cheap Food, Racial Inequality, and Neoliberal Governance." In Financial Decision-Making in The Foodservice Industry, 193–206. Includes bibliographical references and index.: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429292712-12.
Full textSaulais, Laure, Maurice Doyon, and Camille Massey. "Promoting More Sustainable Consumer Decisions in Foodservice Settings: Effectiveness of the “Nudges” Approach." In Financial Decision-Making in The Foodservice Industry, 207–36. Includes bibliographical references and index.: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429292712-13.
Full textSeo, Kwanglim. "The Influence of Managerial Traits and Behavior in the Foodservice Industry." In Financial Decision-Making in The Foodservice Industry, 237–48. Includes bibliographical references and index.: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429292712-14.
Full textOuyang, Yuxia. "Processing Fluency: An Approach to Looking for Nudge Interventions." In Financial Decision-Making in The Foodservice Industry, 249–60. Includes bibliographical references and index.: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429292712-15.
Full textSoh, Jungtae. "U.S. Trends in Food Away from Home." In Financial Decision-Making in The Foodservice Industry, 41–62. Includes bibliographical references and index.: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429292712-3.
Full textConference papers on the topic "Foodservice industry"
Nathalia, Theodosia, and Yustisia Kristiana. "Understanding Generation Y' Perceptions and Purchase Intentions Related to Green Practice in Foodservice Operations." In Asia Tourism Forum 2016 - the 12th Biennial Conference of Hospitality and Tourism Industry in Asia. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/atf-16.2016.30.
Full textKato, Taku, and Kyoichi Kijima. "How should service firms develop store networks in domestic market? Analysis of store expansion strategies for Japanese foodservice industry." In 2012 9th International Conference on Service Systems and Service Management (ICSSSM 2012). IEEE, 2012. http://dx.doi.org/10.1109/icsssm.2012.6252282.
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