Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 13 of 13 for “"food-service industry"”.
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Predicting business failure in the food service industry
… the best predictors of impending failure in the food service industry. This study had two major objectives. The first was to determine which financial statement items and ratios show the greatest magnitude of difference between failed and nonfailed restaurants. The second objective was to …
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Determinant factors of labor turnover in the institutional food service industry
… factors which may affect turnover in a college foodservice operation. The subjects were current and former employees of foodservice operations operating in Virginia and holding membership in the National Association of College and University Food Services. Demographic data and employee ratings …
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Strategy, environmental scanning, and their effect upon performance: an exploratory study of the food service industry
… strategic typology was utilized to classify foodservice firms by strategic orientation; and, an analysis of variance was performed to determine the differences in their performance. Environmental scanning engaged in by the firms was measured utilizing a modified multimethod - multitrait scale …
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The Impact of the Food Safety Training Program on Food Handlers in the Food Service Industry: A Social Cognitive Theory Perspective
… the United States (U.S.), approximately 61% of food-borne illness outbreaks were attributed to employees’ personal hygiene and improper food handling by employees in the foodservice industry. Although training and preventive actions have been carried out, they appear to be less effective when …
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Improving Food Allergen Management in Small Food Service Businesses serving Loose Food
Food allergens, a concern for an increasing number of people, are common food ingredients found in most kitchens. For the majority of the population these ingredients are harmless yet for about 2% of the global adult population, these ingredients pose a health risk and at times could also be life …
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Systematic measurement of organizational culture for college food services
The food service industry consistently hires more people than any other industry in the world. In the United States, a transformed service-oriented economy, the food service industry will continue to increase in size and service. The food service, an extremely competitive industry, has one of the …
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The relationship of work satisfaction, organizational commitment and retirement intention of older workers in institutional foodservices
… to changing demographic patterns in the 0.3. A food service labor shortage has potential for retarding the long-term growth of the food service industry. However, recruitment and retention of older workers could be a factor in controlling this problem. Therefore the major purpose of this …
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Factors Associated With Food-Industry Discrimination Related to the Hiring and Retention of Persons With HIV/AIDS
… discrimination appears to be widespread is the food-service industry. Many employers in food-service establishments believe that the known or rumored presence of an infected worker in their business will drive away customers, and result in substantial loss of revenue. Of course a major reason …
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The effects of managerial behavioral characteristics on subordinate job satisfaction
… employee turnover rate of nearly 250% in the food service industry, operators agree that this problem is probably the most pervasive in the industry. An estimation of seven to ten percent of revenue is spent on turnover. This study addresses an approach to diminish this figure by enhancing …
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The Effects of Descriptive Food Names on Impressions, Anticipated Satisfaction, and Willingness to Pay More
… are omnipresent elements in restaurant menus. Food service operations often use sensory, nostalgic, and brand descriptions to signal a customer's food-specific perceptions. Extant research has shown links between descriptive menu labels and food taste/enjoyment perceptions. To extend and expand …
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Functional foods and adult consumers' consumption behavior: Adaptation and comparison of theoretical models
Functional foods are the fastest growing food market sector. This growth has resulted from consumers’ growing interest in wellness, rapid advances in science and technology, increases in healthcare costs, changes in food laws affecting labeling and product claims, and an increase in the aging …
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Alcohol use among restaurant workers: An examination of the impact of work-related stress and workplace culture
… high levels of alcohol use in the restaurant industry, little research has examined alcohol use among restaurant workers in an in depth fashion. Through an examination of personal characteristics, workplace stress, and workplace culture, this study explores the prevalence of alcohol use in the …