Global ETD Search

11	Organizational Culture and Firm Performance: Evidence from the Restaurant Industry Hong Soon Kim (9001169) 23 June 2020 (has links) This study investigated the effect of organizational culture on firm performance in the restaurant industry. Despite the importance of organizational culture in the organizational functioning, empirical evidence for the organizational culture-performance relationship remains fragmented. The inconsistency in the literature was aroused from a lack of theoretical development, a negligence of industry-specific factors, a small sampling issue, and a lack of longitudinal examination. Therefore, this study proposed to use text analysis in measuring organizational culture and examined the organizational culture-restaurant performance with a consideration of moderating effect of service orientation, franchising, and economic condition. This study found that different organizational culture influences restaurant performance differently. Specifically, the result of this study reveals that: clan culture immediately increases restaurant productivity; adhocracy culture decreases restaurant growth; and hierarchy immediately decreases restaurant productivity. In terms of moderating role of service orientation, this study found that: that tangible service orientation positively moderates both hierarchy culture-profitability and hierarchy culture-productivity relationships. This result implies that tangible service orientation works better with the hierarchy culture in improving restaurant performance than intangible service orientation. As for the moderating effect of franchising on the organizational culture-performance relationship, this study found that franchising positively moderates the clan culture-profitability relationship and the clan culture-productivity relationship. This result implies that operational and economic benefit of franchising could be passed on to create synergetic effect with the clan culture and maximize the positive clan-productivity relationship while offset the clan-profitability relationship. Last, this study found that recession positively moderates the hierarchy culture-profitability relationship and the hierarchy culture-productivity relationship. Theoretically, this study contributes to the literature by: providing logical link between the organizational culture and firm performance; providing empirical evidence that reveals the performance implication of the organizational culture; and by using alternative organizational culture measurements based on text analysis of firms’ 10K filings. Practically, this study offers insightful implications for industry professionals in understanding the effect of organizational culture on restaurant performance. Human Resources Management Food and Hospitality Services Hospitality Management Organizational Culture Firm Performance Restaurant Industry Service Orientation Franchising Recession
12	<strong>Essays on Government Policy and Food Safety</strong> Hyejin Yim (16555122) 17 July 2023 (has links) <p>Food safety is important to prevent foodborne illnesses that can negatively affect public health and the economy. Preventative measures can be taken by government agencies, food-related workers, and consumers to reduce the occurrence of such illnesses. This paper examines the impact of government policies on food safety from the perspective of consumers, restaurant employees and employers, and food processing workers. The first essay explores how food safety recalls affect consumer behavior. The second essay studies the impact of minimum wage policies on service quality in the restaurant industry. The third essay investigates the effect of minimum wage policies on product food safety in the meat and poultry processing industry. </p> Food and hospitality services Agricultural economics Health economics Labour economics Food Safety Minimum Wage Policy Worker Productivity Food Recall Consumer Behavior
13	Effect of customer experience on satisfaction and intentions of hospitality customers / Vartotojų patirties poveikis svetingumo paslaugų vartotojų pasitenkinimui ir ketinimams Verbauskienė, Lina 22 December 2014 (has links) The analysis of the concept of customer experience, the types and peculiarities of customer experience, the concepts of experience and experiential marketing, the meaning and differences between these two concepts, the main aspects and peculiarities of these concepts are presented in the theoretical part of the thesis. This part of the paper also focuses on the explanation of the concept of hospitality and the composition of the sector of hospitality services. The peculiarities of hospitality customers, their experiences and application of experience marketing in the sector of hospitality are also explained in the theoretical section. The theoretical modelling of the effect of hospitality customers on customer satisfaction and intentions was made after the analysis of all the concepts mentioned. In order to reason the methodology of future research, the second part of the paper presents the empirical studies performed by other scientists. The methodological reasoning of research, instruments, logical structure of research and description of research process are described in the second part of the thesis. The third part of the paper presents research results and their interpretations regarding the effect of customer experience on satisfaction and intentions of hospitality customers based on experience marketing. Research results permits to confirm the hypotheses of the research and show the strength and relationships between variables researched. Having considered research... [to full text] / Teorinėje disertacijos darbo dalyje išnagrinėta vartotojų patirties sąvoka, išanalizuoti vartotojų patirties tipai, pateikiant jų sampratas ir ypatumus, pateikta patirties ir patyriminio marketingo sąvokos, išsiaiškinta šių sąvokų prasmė ir skirtumai, bei pateikiami pagrindiniai šios koncepcijos aspektai ir ypatumai. Išanalizuota svetingumo samprata bei apibrėžta svetingumo paslaugų sektoriaus sudėtis. Pateikti svetingumo paslaugų vartotojų ir jų patirčių bei patirties marketingo taikymo ypatumai šiame sektoriuje. Atlikus šių koncepcijų analizę, atliktas svetingumo paslaugų vartotojų patirties poveikio vartotojų pasitenkinimui ir ketinimams teorinis modeliavimas. Antrojoje darbo dalyje, norint pagrįsti būsimo tyrimo metodologiją, aptarti kitų mokslininkų atlikti empiriniai tyrimai. Pateikiamas metodologinis tyrimo pagrindimas, instrumentarijai, loginė tyrimo struktūra ir tyrimo proceso aprašymas. Trečiojoje darbo dalyje yra pateikiami vartotojų patirties poveikio svetingumo paslaugų vartotojų pasitenkinimui ir ketinimams patirties marketingo pagrindu tyrimo rezultatai ir jų interpretacijos. Tyrimo rezultatai parodė darbe keliamų hipotezių patvirtinimą bei stiprumą ir ryšius tarp tiriamų kintamųjų. Gavus tyrimo rezultatus, atskiriems svetingumo paslaugų sektoriams yra pateikiamos rekomendacijos, kaip vertinti ir valdyti skirtingas vartotojų patirtis. Marketing and Administration Customer experience Hospitality services Experience marketing Customer satisfaction Customer intentions Vartotojų patirtis Svetingumo paslaugos Patirties marketingas Vartotojų pasitenkinimas Vartotojų ketinimai
14	Solo Diners' Motives, Preferences, and Behavioral Intentions in Restaurant Dining EunSol Her (8811905) 07 May 2020 (has links) Driven by a growth of single-person households and individualized lifestyles, solo dining in restaurants is an increasingly recognizable trend. However, little is known about solo diners’ motives and preferences in on- and off-premises restaurant dining and the subsequent behavioral intentions. In order to enhance the understanding of solo diners’ motives, preferences, and behavioral intentions in restaurant dining, this dissertation proposed and completed three studies related to solo (vs. group) diners’ menu-decision making process, solo (vs. group) diners’ service mode-decision making process, and a restaurant scale development for solo diner friendliness. Specifically, Study 1 examined the effect of dining social context (solo vs. group) on healthy or indulgent menu item decisions using self-control dilemmas and temporal construal theory as a theoretical framework. Findings revealed that solo diners showed less preferences for indulgent menu items because of a more utilitarian (i.e., less hedonic) consumption orientation than group diners, and that solo diners showed more preferences for healthy menu items than group diners when the menu included nutrition information such as calories, fat, and sodium. Study 2 examined the effect of dining social context (solo vs. group) on off-site over on-site dining intentions based on three mediators and the moderating role of self-determination using the self-determination theory. Findings revealed that, in the self-determined condition, solo diners showed more preferences for off-premises dining than group diners via greater convenience-seeking and polychronicity-seeking tendencies and lower anticipated enjoyment of on-premises dining. In the context-determined condition, solo diners showed more preferences for off-premises dining than group diners only via polychronicity-seeking and anticipated enjoyment of on-premises dining, and the effects were smaller. Lastly, Study 3 developed and validated a Solo Diner Friendliness (SoDF) scale that measured restaurant menu and service dimensions important for solo diners’ enjoyment as well as restaurant revisit intentions. The SoDF scale provided nine items under three factors, namely, <i>Inconspicuousness</i>, <i>Proper Service</i>, and <i>Healthy Menu Items</i>, that are valid and reliable measurements for future research and restaurant operators. Altogether, this dissertation offered theoretical and practical implications regarding how solo diners differed from group diners on various motivational and behavioral perspectives in on- and off-premises restaurant dining.<br> Food and Hospitality Services Hospitality Management Solo dining Eating alone Restaurant Healthy menu choices Nutrition information Off-premises dining Self-Determination Theory Scale development
15	Black Food Trucks Matter: A Qualitative Study Examining The (Mis)Representation, Underestimation, and Contribution of Black Entrepreneurs In The Food Truck Industry Ariel D Smith (14223191) 11 August 2023 (has links) <p>Food trucks have become increasingly popular over the last decade following the Great Recession of 2008. Scholars have begun to study the food truck phenomenon, its future projected trajectory, and even positioning it within social justice discourse along cultural lines; however, scholarship has yet to address the participation of Black entrepreneurs in the food truck industry.</p> <p><br></p> <p>The objective of this dissertation is to expand the perception of Black food entrepreneurs within the food truck industry by interrogating how Black food truck owners are misrepresented, under analyzed, and underestimated. Using a series of interdisciplinary qualitative methods including introspective analysis, thematic coding analysis, and case studies, I approach this objective by addressing three questions. First, I analyze movies and television to understand where Black-owned food trucks are represented in popular culture and how they are depicted. In doing so, we come to understand that Black business representation, specifically Black food truck representation consistently falls victim to negative stereotypes. These stereotypes can influence the extent to which Black food truck owners are taken seriously and seen as legitimate business leaders in their community. Second, I interview 16 Black food truck entrepreneurs to understand why the mobile food industry appealed to them and how it has become a platform for them to explore other opportunities. Finally, I review eight cities that have launched Black food truck festivals and parks within the last 6 years to gain an understanding of the collective power wielded by Black food truck owners and its impact Black communities. Moreover, this dissertation challenges the myth that collectivism does not exist among Black entrepreneurs and the Black community broadly.</p> Business systems in context Food and hospitality services Business and labour history Entrepreneurship Cinema studies Screen media Digital heritage Heritage and cultural conservation Heritage collections and interpretations Social and cultural anthropology Urban community development Sociology of inequalities Urban sociology and community studies Media studies Consumption and everyday life Cultural and creative industries Cultural studies of nation and region Culture, representation and identity Screen and media culture Food Truck food trucks Black owned Black owned food truck mobile food street food street food vending street food entrepreneurship Black food Black food truck studies food truck studies African American Studies African American foodways Black foodways Black food entrepreneurship Black movies Black television The Food Truck Scholar The Food Truck Scholar Podcast Black business Black businesses Barbershop 3 The Last OG The Chi Think Like a Man food truck festivals food truck park foodtruck Roi Choi The Great Food Truck Race Chef Chef movie Black representation Black men Black women Black men representation Black women representation critical race theory case study introspective analysis Black entrepreneurs African American entrepreneurs food truck industry mobile food vending Black food truck owner Black food truck entrepreneur food truck owner food truck operator food trucker Black food trucker African American food truck owner African American food trucker food truck podcast food truck show storytelling African American storytelling Black studies africana studies entrepreneurial storytelling food studies Black food studies African American food studies enterprise food truck enterprise Black food trucks matter Black businesses matter Buy Black Black dollars Black economics Black dollar soul food southern studies Black diaspora \

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