To improve an organizations competitive edge, leadership has adopted a conventional and organized approach known as TQM to improve the quality of its products and services. Implementation of TQM varies from one organization to another. This study determined the various impacts of leadership on TQM in the food industry in India. The continuous decrement of India's economy has led organizations to hire nonskilled people who lack the basic knowledge of the process and thus do not work efficiently and thus ensuring failure of TQM. Another problem faced was the lack of a healthy management which ensures a positive environment and boosts morale of the people. This study gave an idea about the organizational culture and characteristics, the issues it faced while implementing TQM due to lack of an effective leadership, the linkage between the leadership and TQM policies. Data was collected with the help of a questionnaire survey from the people involved in the industry and thus the results from the survey were analyzed and used to answer the research questions.

The Statement of the Problem: The purpose of this study is to determine and analyze the attitude of restaurant operators in Miami Beach toward the use of credit cards at their establishment.

Over the last few years, we are seeing an emergence of new food entrepreneurship across the globe. In the context of the Syrian refugee crisis, these food-related social enterprises are not only providing job opportunities to refugees but they are also increasing awareness about their cause and creating new narratives surrounding their arrival. This present study seeks to contribute to the knowledge surrounding refugees and entrepreneurship by explaining how several refugee food enterprises have gained great popularity despite greater nationalism and xenophobia. In the analysis of food entrepreneurship, one finds that this phenomenon is able to partly fill the void of certain organizations and movements by placing food in the role of the mediator. Arguably, food entrepreneurship assists in areas that refugee resettlement agencies do not, as they provide a platform that give refugees agency rather than dealing with them as victims. These agencies address refugee’s agency as business employees, and in some cases, encourage their agency as women. Not only does this reverse the narrative of victimized refugees who need support from their new societies whilst also providing them with income, it also provides an opportunity to politically mobilize around refugee-threatening issues.

Attempts to modify dietary habits of individuals in order to improve their nutrition do not seem to have met with success. Patterns established by individuals appear to continue throughout their lifetime. Diet patterns are influenced by society, families, and peer groups. From pre-school through adolescence environmental factors of influence are ever present. Influences may be the result of hereditary attitudes passed from generation to generation. However, the need for diet improvement seems primary. Research to discover methods or systems to affect such habits is needed from the science of nutrition. The continued failure of man to produce food for the subsistence of all mankind and the power of population overshadows the power of food production. The resulting problems of food shortages, malnutrition, starvation and disease compound the previously stated problems of attempted dietary change. The cost of developing animal protein exceeds the cost of cultivating plants. Therefore, nutritionists have encouraged decreasing consumption of animal protein and increasing consumption of plants to balance this factor. By this method they have helped to keep the cost of a nutritionally balanced meal within everyone’s reach. By increasing consumption of plant life, some diets could be improved. This increased plant consumption would also decrease the need for animal consumption. Synergistic combinations of vegetables have been found to be as nutritious as animal sources. With these thoughts in mind this research explores one technique which might be utilized in a hospital environment to accomplish one end--the increase in plant or vegetable consumption.

The main research objective of this study was to find out whether perceived value significantly affects consumers’ purchase intention. Additionally, this study examined if there are any significant differences in perceived value for different fast-food restaurant brands and attempted to identify which fast-food restaurant is perceived to be the industry leader. A total number of six fast-food restaurants (McDonalds, Subway, Starbucks, Wendy’s, Burger King, and Taco Bell) were selected. Findings showed that among the five perceived service value dimensions, Starbucks is the leader in terms of quality, emotional response, and reputation. Multivariate analysis of variance (MANOVA) and multiple regression analysis were performed to test the study hypotheses. Results indicated that there were significant differences in perceived value for different fast-food restaurant brands. Besides, monetary and behavioral price significantly affects consumers’ purchase intention. Findings are expected to help hospitality marketers to strategically manage their brands.

One reason for the restaurant industry's myriad personnel problems is implicit in the paucity of research dealing with food service personnel# A number of studies suggest that the physical and psychological needs of the food service worker are grossly neglected. This is a study to provide current data descriptive of the occupational self-image of service personnel employed in restaurants in Aruba, and provide a beginning exploration of selected components of their occupational self-images. The design was formulated to answer three broad questions: (l) What are the characteristics of self-image of service personnel employed in restaurants in Aruba? (2) Is the occupational self-image of these employees positive or negative?, and (3) What are the possible implications of the characteristics of these restaurant service personnel? One hundred and sixty-five employees were interviewed covering the two restaurant categories: the free standing and the restaurants that are part of hotel operations. The questionnaire utized contained six instruments designed to describe or measure selected aspects of the occupational self-image of these restaurant employees. A Likert-type scale was constructed to measure the restaurant service personnel over-all occupational self-image. This scale was then utilized to explore the relationship between each of the components of the occupational self-image and its association with more positive and more negative occupational self-images. The over-all occupational self-images of the restaurant service personnel were found to be quite positive. This finding is supported by previous empirical investigations. The findings contradict the impression gained from simplistic and often erroneous "hear-say ". The occupational self-image appears to be a complex concept which summarizes a variety of attitudes and cannot be inferred or measured on the basis of one aspect of an occupation.

Very few attempts have been made to adequately evaluate training programs. The research reported here is an attempt to evaluate the effects of the revised orientation and training programs of a fast food franchise. Subjects consisted of 676 hourly employees of a Central Florida fast food franchise who completed questionnaires soliciting measures of the following perceptions: managements' consideration and structure levels and the effectiveness of the revised orientation and training programs. Modest support was found for the prediction that the revised programs would increase the employees' perception of managements' consideration. No evidence was found to support the hypotheses that employees would perceive the revised programs as more effective nor that managements' perceived structure level would increase.

It is generally assumed that monetary incentivization is the most effective means of motivating organizationally-beneficial behaviors. Individuals, under this line of thought, pursue their own objective self-interest above all else. However, evidence is being uncovered that indicates that human motivation may be a much more complicated facet of the human psyche. The purpose of this study is to examine the deeper underpinnings that drive people work that might lie beyond financial rewards. In order to do this, the Shakedown Café, a student-run restaurant on Pitzer College’s campus, will be examined. This specific organization is of particular interest because it does not have the ability to reward employees in the manner that most businesses are able to employ. In looking at the Shakedown, the author's direct experiences while working in the restaurant, observations, a variety or intra-organizational correspondences, and modern organizational behavior theories will be utilized. The findings of this research indicate that the human drives to learn, bond with others, and defend oneself and one's surroundings are all just as important aspects of motivation as is the drive to acquire money. Within the organization of interest, these drives manifest themselves through organizational purpose, group learning, and shared leadership. From this example of the Shakedown Café, it is suggested that proliferation of financial rewards in today's organizations may well be an outdated model of motivating which could be prohibiting organizations and the people within them from reaching their full potentials.

Legislation has been proposed in Kentucky that would authorize city legislative bodies to levy a tax on restaurant meals of no more than 3%, regardless of the size of the city. The bill has garnered attention from Kentucky Travel Industry Association, the Kentucky Restaurant Association, and local tourism and restaurant organizations and associations that oppose the tax. The Kentucky League of Cities, an organization that represents the interests of city governments, supports the tax. The purpose of this research was to examine how a change in the tax rate on restaurant meals would affect restaurant demand. Effects of changes in restaurant demand were tested using the following independent variables: type of restaurant, menu offering, frequency, expense, and location. Self-administered online surveys were distributed to adult residents in Kentucky, which yielded a sample size of 1,263 individuals. Paired sample t test was applied to make comparison between scenario 1 (current) and scenario 2 (3%) and scenario 1 (current) and scenario 3 (JND). Findings showed that demand patterns in each class of city would be affected by increases in taxes and prices.

The primary goal of this paper is to critically examine five of the top nine US fast food chains to look at their history and to determine what factors have lead to their massive success. The companies that will be analyzed include: McDonald's, Taco Bell, Kentucky Fried Chicken, Domino's Pizza, and Subway. Similarities and differences of these companies are compared and contrasted throughout the paper and clearly demonstrate how each company has managed to capture and maintain major market share in their respective food categories. Areas that are examined range from product quality to to business models to consumer psychology. A review of these companies reveals that there are specific success factors for each, and one overarching factor for all. Specific factors include, but are not limited to marketing technique, organizational structure and overall business concept. The one factor that seems critical to all is entering the market with an innovative and unique concept.