The high employee turnover rate in the U.S. restaurant industry constitutes a major expense for restaurants. The research problem for this study was to determine if restaurant employees' perceptions of their supervisor's servant leadership practices were associated with the employees' organizational commitment and perceived organizational support, which have been shown to reduce turnover. Greenleaf's servant leadership theory provided the theoretical framework. The research question for this study was whether restaurant employees' perceptions of their supervisor's servant leadership practices were associated with the employees' organizational commitment and perceived organizational support, thereby potentially reducing employees' turnover rate. A purposive sample of 88 nonsupervisory employees of several South Florida casual dining restaurants completed a demographic questionnaire, short forms of the Servant Leadership Scale and Survey of Perceived Organizational Support, and the Organizational Commitment Scale. Correlation analysis was used to determine any significant (p < 0.5) relationships between the independent and dependent variables. The study correlation results suggested that instituting a servant leadership approach may enable casual dining restaurants to raise their nonsupervisory employees' organizational commitment and perceived perception of organizational support, thereby possibly retaining them longer. The findings have implications for social change because they may motivate casual dining restaurants to institute servant leadership, thereby potentially increasing the well-being and job satisfaction of their employees and the service experience of their customers.

The importance of environmental analysis in the strategic management process and the effects of economic value drivers on firm or industry performance have been discussed conceptually and empirically by researchers in corporate failure, and in the areas of finance, accounting, strategic management, and the hospitality industry in the past. The belief is that the more systematic and frequent the scanning performed by managers the higher the chances of improving the firm's or industry's performance. The present study is an attempt to identify economic value drivers that impact the casual theme sector of the restaurant industry and to ascertain the degree of the impact during the period 1994-2003. The statistical analysis was based on time series data, using Cross Correlation, Granger Causality, and Multivariate Regression. An exhaustive range of economic value drivers within ten categories were tested: commodity market; foreign currency market; labor market; inflation; stock market; national income and output; interest rate; government revenue, spending, debt, and taxes; money supply; and consumer spending. The unit of analysis was done at the industry level, and an index of operational cash flows of the casual theme sector of the restaurant industry was developed. Economic value drivers within the categories of commodity markets, labor markets, inflation, stock market, national input/output, government revenue/spending/debt/taxes, money markets, and consumer spending indicated co-movements with and causality to the index of operational cash flows per unit in the casual theme restaurant industry. A high variance in the operational cash flows in the casual theme restaurant industry was explained by a set of economic value drivers within commodity markets, inflation, and labor markets. In broad, practical terms, the study intends to support the importance of assessing the economic environment for better performance of the restaurant industry and to provide food service managers with a conceptual model to understand the unanticipated effects on the performance of existing or new strategies. In real terms, the model and set of economic value drivers in the model would help them decide what kinds of action or investment in a firm or industry's weakness should be taken to buffer future operational risks against value drivers within economic environment. / Master of Science

In the restaurant industry, information gap between inside management and outside stakeholders could be considerable due to analyst’ lack of interest in the restaurant industry and restaurant firms’ high intangible asset and scant corporate payout. Given the possible seriousness of information asymmetry in the restaurant industry, the subject of information asymmetry could bear great importance in the restaurant industry. Nevertheless, information asymmetry has never been the subject of study in the restaurant industry, not to mention the hospitality industry generally. With this research gap in mind, this study conducted extensive research to understand the various implications of information asymmetry in the restaurant industry. The first objective of this study was to examine the magnitude of information asymmetry in the restaurant industry. This study demonstrated the seriousness of information asymmetry in the restaurant industry by showing that the size of information asymmetry within the restaurant industry is greater than that of other services industries (i.e., utility, REIT, and airline industries). The second objective of this study was to examine the unique determinants of information asymmetry in the restaurant industry. The results of this study showed that in the restaurant industry, information asymmetry widens as the size of accruals increases. Additionally, information asymmetry was found to be smaller for franchise restaurants than for non-franchise restaurants. The third objective of this study was to investigate the impact of information asymmetry on some managerial behaviors in the restaurant industry. This study showed that in the restaurant industry, information asymmetry leads to a manager’s reduced corporate payout and increased investment inefficiency. The last objective of this study was to examine the impact of information asymmetry on firm value in the restaurant industry. By demonstrating a curvilinear relationship between information asymmetry and firm value, this study showed that there exists not only a negative impact of information asymmetry but also a positive impact of information asymmetry on firm value in the restaurant industry. Furthermore, this study showed that the positive impact of information asymmetry on firm value is more prominent for high-leveraged and mature firms than their counterpart groups. This study’s results not only help understand the characteristics of information asymmetry in the restaurant industry but also introduce a new window for understanding managerial behaviors and firm value in the restaurant industry.

No description available.

The purpose of this qualitative study was to investigate what motivational leadership means for managers in the restaurant industry and what type of leadership they themselves use to motivate their colleagues. Since the restaurant industry is an industry with high turnover and many employees, it was considered interesting to investigate what managers in this industry consider to be motivating leadership. This is because the leadership exercised in one's workplace can create a higher degree of motivation for the individual, which can conceivably contribute to a person's experience of their workplace, which is considered an important factor in increasing the desire to remain in their profession. Research shows that individuals who feel motivated to their workplace experience a higher degree of well-being and an individual with a higher degree of well-being performs better than an individual with a lower degree of well-being. The study was conducted using semi-structured face-to-face interviews where eight respondents who work actively full-time as managers in á la carte restaurants were recruited through convenience sampling via key personnel. A reflexive thematic analysis was used as a data analysis method. The data analysis resulted in four themes Feedback through constructive communication, An inclusive leadership that contributes to participation, A present leadership and the ability to create perceived autonomy. The results show that the respondents' definition of what they consider to be motivational leadership is also the leadership they themselves use. The conclusion of the study is that motivational leadership is based on the process that the leader carries out through communication and interaction with his followers, which can be linked to a Transformative leadership.

No description available.

Title: A study on empowerment leadership and service recovery in the restaurant industry.   Level: Student thesis, final assignment for bachelor’s degree in business administration   Authors: Ellinor Strinnholm and Emma Söderstjerna   Supervisor: Svante Brunåker and Monika Wallmon   Date: 2020 – June     Aim: This study interprets empowering leadership's impact on frontline staff's initiative in service recovery in the restaurant industry.   Method: Through a qualitative-phenomenological approach, semi-structured interviews have been conducted with both frontline staff in the restaurant industry as well as managers. Through a thematic analysis, connections were made between themes in the respondents' statements and Spreitzer's four dimensions.   Result &amp; Conclusions: The results indicate that frontline staff do not feel that Spreitzer's four dimensions of empowerment leadership, are met. Instead, the study found that authoritarian leadership in various forms is implemented at all restaurants in the study, despite the fact that empowerment leadership is in demand.   Contribution of the thesis: The study contributes with frontline staff's views on empowerment leadership as well as key drivers for increased staff performance. In addition, the problems in the restaurant industry are highlighted today and how these can be linked to a certain kind of leadership.   Suggestions for future research: For future research, we recommend exploring further why empowerment leadership is not implemented in the restaurant industry today.

No description available.

<p><strong>Titel:</strong> Lagen om kassaregister – Konkurrens på samma villkor inom restaurangbranschen i Gävle?</p><p> </p><p><strong>Nivå:</strong> C-uppsats i ämnet företagsekonomi</p><p> </p><p><strong>Författare:</strong> Therese Pedersen och Bilgen Soysüren</p><p> </p><p><strong>Handledare:</strong> Markku<strong> </strong>Penttinen</p><p> </p><p><strong>Datum:</strong> Juni 2010</p><p> </p><p><strong>Syfte:</strong> Syftet med vår uppsats är att få en djupare kunskap om lagen om kassaregister, eftersom det är en ny lag vill vi undersöka vad den kommer att ge för konsekvenser på företagsnivå just i restaurangbranschen. Vilka kostnader kommer det medföra med den nya lagen och kommer lagen att innebära att konkurrensen inom restaurangbranschen kommer att minska? Vi kartlägger även situationen med kassaregisterlagstiftningen internationellt. Detta genom att samla in åsikter från restaurangägare samt en representant från Skatteverket.</p><p> </p><p><strong>Metod:</strong> För att besvara uppsatsens syfte har vi använt oss av kvalitativ metod genom intervjuer med åtta restaurangägare i Gävle och en skatterevisor på Skatteverkets kontor i Gävle. Vi har även haft telefonintervjuer med några personer från Skatteverkets huvudkontor i Stockholm, detta har legat till grund för vår analys i uppsatsen. Den kvantitativa metoden har bestått av statistiskt material från bland annat Skatteverkets hemsida och föreskrifter, Sveriges Hotell & Restaurang företagare (SHR), Statistiska Centralbyrån (SCB) och Retriever.</p><p> </p><p><strong>Resultat och slutsats: </strong>Den slutsatsen vi kan dra utifrån vår empiriska undersökning är att samtliga av våra respondenter tror och hoppas på att lagen om kassaregister kommer att förhindra skattefusk, Skatteverket tror sig kunna förutspå att restaurangerna kommer att öka sin omsättning så stort att det kommer att genererar i 13-15 miljarder kronor i skatteintäkter och att lagen kommer att förhindra den illojal konkurrens i restaurangbranscherna. Det vi även kan se är att alla är i stort sett positivt inställda till den nya lagstiftningen, dock finns det vissa aspekter som de ställer sig tveksamma till. Såsom att den nya lagen har medfört stora kostnader för restaurangägarna och fortsättningsvis att torg- och marknadshandel är ett undantag i lagen tycker många respondenter är orättvist.</p><p> </p><p><strong>Förslag till fortsatt forskning:</strong> Det skulle vara intressant och se hur läget ser ut inom restaurangbranschen om ett par år för att se vilket resultat lagen medförde i form av konkurrensneutralitet, har denna lag bidragit till sanering av oseriösa i branschen? En annan aspekt kan vara att undersöka hur omsättningen och lönsamheten har förändrats inom restaurangbranschen och om det har lett till ökade skatteintäkter. Man skulle kunna utföra samma studie på någon annan kontantbransch och se vad man får för åsikter kring lagen samt se hur dem har drabbats.</p><p> </p><p><strong>Uppsatsens bidrag:</strong> Uppsatsen avser att bidra till att uppmärksamma hur restaurangägarna upplever förändringen i och med den nya lagen om kassaregister och hur effekterna har sett ut dem första månaderna efter införandet av lagen samt dem företagsekonomiska konsekvenser.</p><p><strong> </strong></p><p><strong>Nyckelord: </strong>Lagen om kassaregister, Kontantbranschen, Restaurangbranschen, Konkurrens</p> / <p><strong>Title: </strong>The law on cash registers - Competition in the same conditions in the restaurant business in Gävle?</p><p> </p><p><strong>Level:</strong> Final assignment for a Bachelor Degree in Business Administration</p><p> </p><p><strong>Authors:</strong> Therese Pedersen and Bilgen Soysüren</p><p> </p><p><strong>Supervisor:</strong> Markku Penttinen</p><p> </p><p><strong>Date:</strong> June 2010</p><p> </p><p><strong>Purpose:</strong> The purpose of our study is to gain a deeper understanding of the new law on cash registers. The study will focus on the impacts of the new law might have on the companies within the restaurant business. Further focus will be on the potential outcomes of the law such as costs another focal point is if the new law will contribute to a reduced competition within the restaurant business? This is by gathering views from restaurant owners and a representative from the Tax Office.</p><p> </p><p><strong>Method:</strong><strong> </strong>To answer the studies purpose, we used the qualitative approach by interviewing eight restaurant owners in Gävle and a tax accountant from the Tax office in Gävle. We have also had telephone interviews with some people from the Tax office in Stockholm, which has been the basis for our analysis in the paper. The quantitative method was statistically materials including The Swedish Hotel and Restaurant Association (SHR) and Statistics Sweden (SCB).</p><p> </p><p><strong>Results & Conclusions: </strong>The conclusion we draw from our empirical study is that all of our respondents believe and hope that the law on cash registers will prevent fraud and unfair competition in the restaurant business. Tax Office believe they can predict that the restaurants will increase its circulation so large that it will generate in the 13-15 billion in tax revenue and that the law will prevent the unfair competition in the restaurant industry. We came to the conclusion that everyone is basically in favor of the new legislation. However there are certain aspects they have reservations about mainly because the new law has caused serious losses to the restaurant owners. Another reason to this dissatisfaction can be that squares and markets continue to be an exception in the law which many respondents consider to be unfair.</p><p> </p><p><strong>Suggestions for further research: </strong>It would be interesting to study the situation in the restaurant business in a few years to see what result the law brought in forms of competitive neutrality, did the law contribute to the improvement of the rogue in the business? Another interesting area may be to study how sales have changed in the restaurant business and if it has led to increased tax revenues. You could duplicate the thesis in any other cash business and study their views on the law and see how they have been affected by the new law.</p><p> </p><p><strong>Contribution of the thesis:</strong> This thesis intends to contribute and give attention to the restaurant owner’s views on the changes they have experienced with the law on cash registers and also on the effects they have seen from the first months after introduction of the new law.</p><p> </p><p><strong>Key words:</strong> The law on cash registers, Cash industry, Restaurant industry, Competition</p>

Titel: Lagen om kassaregister – Konkurrens på samma villkor inom restaurangbranschen i Gävle?   Nivå: C-uppsats i ämnet företagsekonomi   Författare: Therese Pedersen och Bilgen Soysüren   Handledare: Markku Penttinen   Datum: Juni 2010   Syfte: Syftet med vår uppsats är att få en djupare kunskap om lagen om kassaregister, eftersom det är en ny lag vill vi undersöka vad den kommer att ge för konsekvenser på företagsnivå just i restaurangbranschen. Vilka kostnader kommer det medföra med den nya lagen och kommer lagen att innebära att konkurrensen inom restaurangbranschen kommer att minska? Vi kartlägger även situationen med kassaregisterlagstiftningen internationellt. Detta genom att samla in åsikter från restaurangägare samt en representant från Skatteverket.   Metod: För att besvara uppsatsens syfte har vi använt oss av kvalitativ metod genom intervjuer med åtta restaurangägare i Gävle och en skatterevisor på Skatteverkets kontor i Gävle. Vi har även haft telefonintervjuer med några personer från Skatteverkets huvudkontor i Stockholm, detta har legat till grund för vår analys i uppsatsen. Den kvantitativa metoden har bestått av statistiskt material från bland annat Skatteverkets hemsida och föreskrifter, Sveriges Hotell &amp; Restaurang företagare (SHR), Statistiska Centralbyrån (SCB) och Retriever.   Resultat och slutsats: Den slutsatsen vi kan dra utifrån vår empiriska undersökning är att samtliga av våra respondenter tror och hoppas på att lagen om kassaregister kommer att förhindra skattefusk, Skatteverket tror sig kunna förutspå att restaurangerna kommer att öka sin omsättning så stort att det kommer att genererar i 13-15 miljarder kronor i skatteintäkter och att lagen kommer att förhindra den illojal konkurrens i restaurangbranscherna. Det vi även kan se är att alla är i stort sett positivt inställda till den nya lagstiftningen, dock finns det vissa aspekter som de ställer sig tveksamma till. Såsom att den nya lagen har medfört stora kostnader för restaurangägarna och fortsättningsvis att torg- och marknadshandel är ett undantag i lagen tycker många respondenter är orättvist.   Förslag till fortsatt forskning: Det skulle vara intressant och se hur läget ser ut inom restaurangbranschen om ett par år för att se vilket resultat lagen medförde i form av konkurrensneutralitet, har denna lag bidragit till sanering av oseriösa i branschen? En annan aspekt kan vara att undersöka hur omsättningen och lönsamheten har förändrats inom restaurangbranschen och om det har lett till ökade skatteintäkter. Man skulle kunna utföra samma studie på någon annan kontantbransch och se vad man får för åsikter kring lagen samt se hur dem har drabbats.   Uppsatsens bidrag: Uppsatsen avser att bidra till att uppmärksamma hur restaurangägarna upplever förändringen i och med den nya lagen om kassaregister och hur effekterna har sett ut dem första månaderna efter införandet av lagen samt dem företagsekonomiska konsekvenser.   Nyckelord: Lagen om kassaregister, Kontantbranschen, Restaurangbranschen, Konkurrens / Title: The law on cash registers - Competition in the same conditions in the restaurant business in Gävle?   Level: Final assignment for a Bachelor Degree in Business Administration   Authors: Therese Pedersen and Bilgen Soysüren   Supervisor: Markku Penttinen   Date: June 2010   Purpose: The purpose of our study is to gain a deeper understanding of the new law on cash registers. The study will focus on the impacts of the new law might have on the companies within the restaurant business. Further focus will be on the potential outcomes of the law such as costs another focal point is if the new law will contribute to a reduced competition within the restaurant business? This is by gathering views from restaurant owners and a representative from the Tax Office.   Method: To answer the studies purpose, we used the qualitative approach by interviewing eight restaurant owners in Gävle and a tax accountant from the Tax office in Gävle. We have also had telephone interviews with some people from the Tax office in Stockholm, which has been the basis for our analysis in the paper. The quantitative method was statistically materials including The Swedish Hotel and Restaurant Association (SHR) and Statistics Sweden (SCB).   Results &amp; Conclusions: The conclusion we draw from our empirical study is that all of our respondents believe and hope that the law on cash registers will prevent fraud and unfair competition in the restaurant business. Tax Office believe they can predict that the restaurants will increase its circulation so large that it will generate in the 13-15 billion in tax revenue and that the law will prevent the unfair competition in the restaurant industry. We came to the conclusion that everyone is basically in favor of the new legislation. However there are certain aspects they have reservations about mainly because the new law has caused serious losses to the restaurant owners. Another reason to this dissatisfaction can be that squares and markets continue to be an exception in the law which many respondents consider to be unfair.   Suggestions for further research: It would be interesting to study the situation in the restaurant business in a few years to see what result the law brought in forms of competitive neutrality, did the law contribute to the improvement of the rogue in the business? Another interesting area may be to study how sales have changed in the restaurant business and if it has led to increased tax revenues. You could duplicate the thesis in any other cash business and study their views on the law and see how they have been affected by the new law.   Contribution of the thesis: This thesis intends to contribute and give attention to the restaurant owner’s views on the changes they have experienced with the law on cash registers and also on the effects they have seen from the first months after introduction of the new law.   Key words: The law on cash registers, Cash industry, Restaurant industry, Competition