Dissertations / Theses: 'Foodservice industry'

1

Lee, Myung Ja. "Job satisfaction, labor turnover : implications for the foodservice industry." Kansas State University, 1987. http://hdl.handle.net/2097/18415.

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Kaminski, 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.

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The primary purpose of this study was to perform a follow-up quantitative investigation of foodservice employees’ illicit drug use behaviors, experiences with illicit drug use prevention efforts, and perceived negative outcomes associated with illicit drug use as compared to the non-foodservice labor force. An online survey was designed for this study to collect data and independent t-tests were conducted to analyze the data and test the hypotheses. Results indicated foodservice employees are more likely to use illicit drugs and are more concerned with short-term negative outcomes as a result of illicit drug use than the non-foodservice labor force. Furthermore, illicit drug use prevention efforts are less prominent in the foodservice industry than in other workplaces. This study provides foodservice industry professionals with further insight regarding illicit drug use, and offers practical implications that may help mitigate this phenomenon.

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Garofola, 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.

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Andersson, 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.

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Marine 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.

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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.

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The growth of franchising has been an important trend in the hospitality industry, since it was introduced into the restaurant sector by Howard Johnsons in the 1930s. In recent years, because of intense competition quick service restaurants have experienced significant external and internal pressures. Such pressures have caused disputes and abuses of the system and have affected external suppliers, customers, and suppliers, as well as franchisees within the franchise system. Because the franchisor-franchisee relationship has yet to be fully explored, knowledge of the factors that produce a high-quality relationship between franchisor and franchisee are critical to the advancement of knowledge in the hospitality industry. Leader-Member Exchange (LMX) theory is offered of an effective theoretical model of antecedents that can predict the effectiveness the franchisor-franchisee relationship. This study presents a model based on a subset of the Leader-Member Exchange theory. Using the survey responses of franchisees in the restaurant industry, this study identifies the key factor that affect the franchisee's commitment, the franchisee's satisfaction with purchasing or operating franchise outlets, the effects of the franchisor's brand name on the quality of the relationship, the franchisee's perception of the franchisor's support, the franchisee's motivation to become a franchisee, and the franchisee's performance. The results of this study generally support the hypothesized model and provide strong support for the idea that the quality of the relationship between franchisee and franchisor plays a role in ensuring that the contractual relationship will lead to franchisee job satisfaction and financial success for both. The proposed model provides franchisors with valuable information for establishing an effective management strategy to improve the relationship between franchisor and franchisee and thus improve the rate of success of both franchisor and franchisee. Similarly, the model can assist both the franchisor and franchisee in understanding their policies in strategic terms and in integrating their different activities to provide the firm with the quality relationship required for maintaining advantage.
Ph. D.

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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.

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The purpose of this study was to: (1) describe the relationship between unit managers' attitudes and practices and the employment status of older workers in a segment of the foodservice industry; and (2) derive implications about the educational and training interventions necessary to facilitate the increased labor force participation of older workers in the industry. Demographic trends influenced the development of this study. The foodservice industry’s heavy reliance on younger workers and reports of potential labor shortages were reasons the study was undertaken. The population consisted of the membership of the National Restaurant Association. From this group a stratified random sample of 480 foodservice units was selected. Data were collected via questionnaires sent to the identified unit managers. The results indicated positive relationships between the employment of older workers and the following variables: establishment of a formal training program; the use of self-paced training methods; and the availability of employment alternatives. Older workers were most frequently employed in the institutional segment of the foodservice industry and in units in which a larger percentage of older managers were employed. Educational and training interventions which would facilitate the employment of older workers were presented. These included: training for managers; training programs for older workers; and employment alternatives.
Ed. D.

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7

Sriwongrat, Chirawan. "Consumers' choice factors of an upscale ethnic restaurant." Diss., Lincoln University, 2008. http://hdl.handle.net/10182/893.

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Globally, there is a growing demand for food away from home as a result of higher incomes, changes in consumption patterns, changes in household composition, and the time pressures created by dual-working families. The foodservice industry has become highly competitive as the number of foodservice outlets has increased to meet the demand. In order to succeed in such a competitive industry, restaurant operators need to understand the factors (and their relative importance) that influence restaurant patrons’ decision when selecting a restaurant. The demand for ethnic foods has also increased, in New Zealand and worldwide, due to the influences of ethnic diversity, overseas food and cultural experiences, and media exposure. Despite the importance of restaurant choice criteria and a growth in popularity of ethnic foods, published research on consumers’ restaurant selection behaviour that focuses on the ethnic segment is relatively limited. Furthermore, there are no published empirical studies on ethnic restaurant choice behaviour in New Zealand. This research aims to fill these gaps in the literature by empirically identifying the factors that influence a decision to dine at an upscale ethnic restaurant, their relative importance, as well as their relationships with dining occasion and consumer characteristics. Focus group discussions and the literature review helped identify a set of restaurant choice factors. A mail survey was used to collect the data. Factor analysis was used to refine the restaurant choice factors, and logistic regression analysis identified the five significant factors that influence consumers’ decision. These are: Dining Experience, Social Status, Service Quality, Food Quality, and Value for Money, listed in order of their importance. The results of t-tests and ANOVA suggested that consumers perceived the restaurant choice factors differently based on their demographic characteristics. The results of this study contribute to the marketing theory by providing an empirical framework of consumer selection behaviour in New Zealand upscale ethnic dining establishments. The study will also assist marketing practitioners and operators of ethnic restaurants to develop their strategies and offer the attributes that attract and retain customers.

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Flad, 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.

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Ollinger-Snyder, Patricia. "Food safety concerns for the foodservice industry." 1993. http://catalog.hathitrust.org/api/volumes/oclc/31393829.html.

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Lin, Chih-Hsuan, and 林芷瑄. "The Customer Reaction to Over-Service in Foodservice Industry." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/86407698372342189020.

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碩士
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.

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Huang, Yusheng, and 黃鈺升. "Study of Key Success Factors in Foodservice Industry Developing Speciality Cuisine." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/36472372101763575844.

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碩士
靜宜大學
觀光事業學系
99
The main purpose of this research was to construct the evaluation indicators and the component elements of Key Success Factors (KSF) for the development of local speciality cuisine in foodservice industry. First, through literature review and the experts’ in-depth interview, the preliminary component elements were composed and the structure was formed. 48 experts of dining, marketing, sightseeing, and literature and history were invited to carry on three times of modiefied Delphi Method to reach consistency of the evaluation indicators of local speciality cuisine KSF and to confirm the stability of the indicators. Hence, a framework of the evaluation indicators and the component elements of KSF is formed for the development of local speciality cuisine in foodservice industry. The findings revealed that the framework of the local speciality cuisine KSF was composed of three main goals in the first level, nine criteria in the second level, and 44 essential factors in the third level. The expert advice thought 1) “using agricultural products of local specialty” 2) “showing local cultural characteristics in the researched and developed local speciality cuisine” 3) “having the technical abilities of cooking local speciality cuisine” 4) “using local agricultural products” 5) “the more seasonal and local agricultural products used, the more characteristic the cuisine” 6) “showing the representation of local flavors” 7) “confirming with hygiene and safety norms in cooking process” 8) “confirming with hygiene and safety norms in layout of the items” as the most important elements of the first five. Seven of them are “select speciality cuisine” construction surface. Therefore, the design of the local speciality cuisine in foodservice industry should focus on product contents, especially the use of local speciality cuisine for the local culture characteristics and the selection of seasonal and local agricultural products for the speciality cuisine. In addition, there are significant differences between experts’ professional field and seniority on the importance of local speciality cuisine KSF evaluation indicators.

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SHIH, MEI-FEI, and 施美妃. "A Study of Teaching Needs Among Internship Mentors in Foodservice Industry." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/9muvs4.

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碩士
靜宜大學
觀光事業學系
106
When college students major in tourism and hospitality intern in foodservice industry, the internship Mentors plays a key role of teaching. However; due to uneven quality of internship Mentors and low emphasis on the teaching behaviors, the learning effectiveness of off-campus internship still has a lot to be improved. Thus, this study is making approach to the problems and solutions of teaching needs among internship Mentors in foodservice industry. By means of deep interviews with eight experts, a study result including two big chapters, seven constructions, and fifteen propositions is collected. The problems in the chapter about internship Mentors selecting teaching needs are professional capacity deficiency of internship Mentors, bad emotional control resulting in qualifier insufficiency, poor teaching attitude leading to bad relationship between interns, teaching skills to be enhanced, and so on. Therefore, the internship organization Mentors should possess sufficient experience and professions in this field so that they could instruct other people. Furthermore, they are willing to interact with others, learn communication skill, be capable of design flexible lessons, and accept teaching skill training. As internship Mentors’ supporters, the challenges when corporations join in the chapter about teaching needs of off-campus internship are ineffective learning from intern lessons, poor support from corporate executives and corporations resulting in poor teaching sharing system, heavy workload burden on internship Mentors, poor feed back from those corporate executives, and so on. Thus, developing a consistent training standard, regulate inspection, discussion with corporate executives or corporations, experience sharing with internship Mentors, essential support from managers to internship Mentors, and re-guiding from managers are necessary. In the mean while, this study gives a suggestion about management as below. First of all, in the chapter about internship Mentors selecting teaching needs, it’s appropriate to analyze Mentors’ professional qualifications and both Mentors’ and interns’ the family background; afterwards, build up a system of election. We could take personality as an important consideration. In addition, we could provide teaching, emotional management courses and mechanism of evaluation. Managers should give opinions and feedbacks according to teaching situation. Besides, they could hold some activities to strengthen the relationship with interns. Secondly, in the chapter of corporation joining, it is necessary to face the importance of teaching toward interns. Corporations should keep on mind that a leaner would finally become a manager in the future. Also, they could develop a consistent training system, standard operation procedure, and regular teaching materials update system. Moreover, executives and corporations should provide more funds to hold activities or they could make a good use on them. At the same time, create an interaction web page and experience sharing database to encourage Mentors to learn. Additionally, managers could give positive supports towards teaching. Eventually, I hope that this study about investigating teaching needs among internship Mentors in foodservice industry could become a vital reference to all the Mentors in this field. Even more, it could enhance the benefits of industry-university cooperation.

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Wu, Shiang-Hwa, and 吳湘華. "A Study on Performance of Standard Operation Procedure for Foodservice Industry." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/78163283433636770287.

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碩士
輔仁大學
餐旅管理學系碩士在職專班
103
This study applied the theory of planned behavior (TPB) to construct the model of behavior intention of foodservice industry staff apply standard operation procedure (SOP). The purpose of this study was to understand the influence of each variables (behavioral beliefs, normative beliefs, control beliefs, attitude toward the behavior, subjective norm and perceived behavioral control) toward behavioral intention of foodservice industry staff applied SOP. The survey was conducted questionnaires to the foodservice industry staff, a total of 410 valid questionnaires, 397 were returned, the effective recovery rate was 96.83%. The result of this thesis, we found that attitude toward the behavior, subjective norm and perceived behavioral control were positive behavior attitude toward the applied SOP. Using correlation analysis, we found correlation between behavioral beliefs, normative beliefs, control beliefs, attitude toward the behavior, subjective norm, perceived behavioral control, behavioral intention and behavioral satisfaction. Furthermore, attitude toward the behavior, subjective norm and perceived behavioral control showed a 57.4% significant predictive power to applying SOP behavior intention under the multiple regressions; applying SOP behavior intention showed 65.6% significant predictive power to applying SOP behavior satisfaction under the multiple regressions. No significant difference between different personal gender and working experience in behavior intention and behavior satisfaction. However higher education staff, management team staff, younger generation staff, restaurant chain store staff and western food restaurant had higher positive behavior intention and behavior satisfaction. Moreover, the staff that did on job training had higher positive behavior intention but no significant difference in behavior satisfaction.

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Bargiela, Sofia Soler. "A business plan for a new mobile application to the consumer foodservice industry." Master's thesis, 2015. http://hdl.handle.net/10362/15773.

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The Portuguese consumer foodservice industry is experiencing a boost in technology adoption, driven by significant changes in consumer behavior and business dynamics, due to mobile increasing penetration. Accordingly, the present work project consists on developing a business plan for meeting an identified opportunity in the technological foodservice landscape. Therefore, this report is divided into three sections, each of which addressing different objectives: (A) External Environment, providing key external insights that support the opportunity; (B) Strategy Formulation, establishing a strategic direction; and (C) Action Plan, determining an implementation plan for starting the business

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Wu, ya-chun, and 吳雅君. "Application of AHP to the Index Weight Analysis of Menu Design for Foodservice Industry." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/82819055073072889782.

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碩士
靜宜大學
管理碩士在職專班
98
The purpose of this study is to discuss the distribution of index weight percentages in catering industry’s menu design. This study invited 60 experts (relevant scholars, restaurant managers and chefs in menu design) to evaluate importance of index weights for menu design. The results indicate that experts treat the significant index weights as orders of professional education and training for employees, novel and diverse dining experience, certainty of restaurant themes, employees’ work efficiency enhancement, and relevance to the restaurant themes and catering design and decoration. All experts in both theme and non-theme restaurants for index weights in menu design point out that professional education and training for employees, enhancing employees’ work efficiency, and creating novel and diverse dining experience as paramount. In addition, the key differences between theme and non-theme restaurants in menu design arise from indices of a clear theme of a restaurant and menu design relevant to theme of restaurant selling being considered by a theme restaurant, while those of dining service variety and catering design and decoration are concerned with a non-theme restaurant. As for theme of restaurants, the research also demonstrates indices of professional education and training for employees, certainty of restaurant themes, novel and diverse dining experience, as viewed by catering scholars and catering mangers, as the top three crucial indicators. Yet menu design relevance to the restaurant themes, market fit acquirement and employees’ work efficiency enhancement seen by chiefs are the first three pivotal indices. On the other hand, for non-theme of restaurants, all experts specify professional education and training for employees as the first index weight priority, followed by dining service variety and novel and diverse dining experience depicted by catering scholars, employees’ work efficiency enhancement and novel and diverse dining experience” portrayed by catering managers, and employees’ work efficiency enhancement, along with cost presented by chefs. By adapting Analytic Hierarchy Process Method (AHP), the search constructs the level of importance of index weights in a catering business, which provides a reference with menu designers when designing a catering menu.

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Lee, Hsiao-Ming, and 李曉明. "The Impact of Ethical Leadership and Ethical Climate on Ethical Decision Making in Foodservice Industry." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/95987783742778802937.

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碩士
銘傳大學
觀光研究所碩士在職專班
98
To understand the relationship among ethical leadership, ethical climate and ethical decision-making in foodservice industry focusing on hotel sector, a survey has been conducted with the employees of food and beverage department among those well known hotels in Taipei. The purposes of the study are as followed: (1) Understanding ethical leadership, ethical climate, and employee ethical decision-making in foodserservice industry. (2) Exploring the influence of ethical leadership and ethical climate on employee’s ethical decision-making in the foodserservice industry. This reseach collects and examines the relevant documents and literature to identify appropriate measurement tools. The variants are also incorportated to form the structure of the research. A questionnaire was developed as a tool for empirical testing. Reasearch methods employed are reliability testing, validity testing, one-way ANOVA and regression analysis. A total of 340 questionanares were distributed, and 186 questionaires were returned with response rates of 55%. The findings of the research are first,ethical leadership and ethical climate are postitively related. Secondly,ethical leadership has partial influence on ethical decision-making. Thirdly, ethical climate has partial influence on ethical decision-making. In the light of the findings, it is recommended that management levels of foodserservice industry can focus on creating a positive ethical climate in order to enhance employee perception of ethics and quality of ethical decision-making. The result can also be applied for further studies.

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Chang, Hung-Yu, and 張宏羽. "The Relationships among Entrepreneurial Orientation, Marketing Capabilities and Entrepreneurial Performance of Micro-entrepreneurship in Foodservice Industry." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/wqh2mv.

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碩士
國立屏東科技大學
餐旅管理系
105
This study examined the relationships between entrepreneurial orientation, marketing capabilities and entrepreneurial performance of micro-entrepreneurship in foodservice industry. In recent years, entrepreneurship issues have been continuing to be concerned by the practical and theoretical fields, and entrepreneurial performance was often been used to see whether success or not. Based on literatures, this study integrated entrepreneurial orientation, marketing capabilities and entrepreneurial performance as the key points. Questionnaires were sent to the entrepreneurs who are in the micro-business of foodservice industry. 300 questionnaires were collected and 256 questionnaires are valid. The valid response rate was 85.3%. The results of correlation analysis showed that there were significant and positive relationships between the entrepreneurial orientation, marketing capabilities and entrepreneurial performance. Based on the results are suggestions which could be applied to further research and foodservice management in foodservice industry.

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Ramsay, Jean D. "Food safety knowledge and continuing education interests of hospital foodservice managers." Thesis, 2001. http://hdl.handle.net/1957/27450.

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Hospital patients are at high risk for foodborne illness; it is essential that hospital foodservice managers know food safety principles. The purpose of this research was to assess the basic food safety knowledge of hospital foodservice managers and to determine their interest in continuing education related to food safety. A survey was mailed to a random sample of 500 acute care hospital foodservice managers in the United States. Usable surveys were returned by 264 (53%) of the managers. Managers correctly answered from 5 to 16 of the 16 basic food safety knowledge question (mean 14.0±1.7). Managers correctly answered questions relating to cross-contamination and risks for foodborne illness (98%), proper procedures for thawing meat, cooling foods, and the sequence for cleaning utensils and equipment (97%). Managers knew current recommendations for storing eggs, use of a steamtable, and could identify a potentially hazardous food (94%). Managers knew the proper sequence and time for hand washing (92%). Questions missed most frequently were end point cooking temperatures for ground beef (52% correct) and chicken (78% correct). However, when managers who chose higher temperatures than required are added, 93 and 94% of the managers would produce a safe product. Managers who chose a temperature lower than required need to review basic cooking procedures. Knowledge scores were not significantly different when the number of hospital meals served, type of hospital ownership or management, managers years in foodservice, years as a manager, education level, general certification, food safety certification, hours spent or planned learning food safety, or the managers own rating of food safety knowledge were compared to knowledge scores. Inservice training was the most used and most preferred method for learning about food safety. Time support from the hospital (66%) was most often identified as contributing to ease in learning about food safety, followed by financial support (57%). Lack of time (76%) and lack of interesting and convenient programs (39%) were most often identified as obstacles to learning. Managers (94%) were interested in learning more about food safety, especially about applying Hazard Analysis Critical Control Point principles to everyday foodservice procedures.
Graduation date: 2002

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LIN, YU-HUA, and 林佑華. "The Relationship Among the External Technology Scouting, Technology Searching Strategy, Perceived Absorptive Capacity and Innovation Capacity － An Empirical Study of Employees in Foodservice Industry." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/btbw9m.

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碩士
靜宜大學
觀光事業學系
106
This study explored four factors in making a successful business in foodservice industry in accordance with employees’ abilities in External Technology Scouting, Technology Searching Strategy, Perceived Absorptive Capacity, and Innovation Capacity. The findings revealed a positive correlation that while foodservice employees are strengthened in exercising their perceptual acuity by these four core skills, business owners markedly benefit from their employees’ performance that contribute to stability and innovation in growth or changes and remain competitive. A purposive sampling strategy via paper and electronic questionnaires was employed to collect data in different sampling restaurants, selecting their employees as the objects. Overall, 306 valid questionnaires were returned. Finally, Factor Analysis, Pearson Correlation, Hierarchical regression were used to do statistical analysis and built relativity of the four factors mentioned above. The results of the statistical analysis in this study provided suggestions and indicated that foodservice industry would do well by integrating employees’ abilities in external technology scouting and technology searching strategy into employees’ training for content richness, using incentives to motivate employees’ self-directed learning at work for a higher perceived absorptive capacity, and investing in e-Learning system to improve their employees’ innovation capacity within their restaurants, which will enhance business performance and organizational sustainability.

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Rodrigues, Adriana Filipa Gomes. "Yum! brands: as one strategy ends, another begins." Master's thesis, 2020. http://hdl.handle.net/10362/105692.

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Yum! Brands’ equity report suggest sa buy recommendation for there spective stock, in 2020. The report focuses in the past, present and future of the company. The company overview was presented to explain its figures and strategies. The industry in which the company operate in was equally presented, in order to observe its evolution and trends. The evolution of unit count and the sales per restaurant and average income per restaurant were the most relevant value drivers found to better forecast the company’s revenues. Lastly, the discounted cash flow method was used to evaluate Yum! Brands.

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Hsu, Yu-Lin, and 許郁琳. "The Impact of Corporate External Reputation, Perceived Over Qualification and Counterproductive Work Behavior on Turnover Intention for Fresh Graduates in the The Foodservice industry: Job Satisfaction as a Mediator." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/3r92ea.

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碩士
義守大學
管理碩博士班
106
A major issue that companies around the world deal with is the resignation of employees. We have found that turnover tendencies are closely related to employees'' perceptions of Corporate External reputation, Perceived Over Qualification, and Counterproductive Work Behavior. In Taiwan, the Foodservice industry has experienced a wide range of Perceived Over Qualification, however, not much research has been conducted in this area. Additionally, Perceived Over Qualification is a phenomenon that occurs frequently with Fresh Graduates. Therefore, in this study, our research subjects are Fresh Graduates. We explore the relationship between Corporate External Reputation and the impact it has on Perceived Over Qualification, Counterproductive Work Behavior, and Turnover Intention. The research method adopts convenient sampling and uses questionnaires to collect data from these subjects. A total of 430 questionnaires were sent out, with 365 valid questionnaires returned. The questionnaires were then analyzed by Structural Equation Modeling(SEM). We found that Corporate External reputation has a significant impact on Perceived Over Qualification and Job Satisfaction; Perceived Over Qualification has a significant effect on Counterproductive Work Behavior, Job Satisfaction and Turnover Intention; Job Satisfaction also has a significant impact on Turnover Intention.

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Dissertations / Theses on the topic 'Foodservice industry'

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