Restaurant Employees Research Articles

The Impact of The Turtle Beach Tourism Destination Management Model on Improving The Economy of The Ekas Buana Village Community, Jerowaru Sub-District, East Lombok District

This study aims to determine the management model of turtle beach tourist destinations, and to determine the impact of the turtle beach tourist destination management model on improving the economy of the Ekas Buana Village community, Jerowaru District, East Lombok Regency. This research is qualitative research, data collection techniques using unstructured observation techniques, in-depth interviews, and documentation. Determination of informants using purposive sampling. Data analysis techniques used are data collection, data reduction, data presentation, and conclusion drawing/verification. The results of the research based on the data as well as the results of interviews and field findings show that the turtle beach destination uses the management of the Community-Based tourism (CBT) model, an approach that focuses on active participation and empowerment of local communities in the management and development of tourism destinations which are managed by the Pokdarwis and the community around the turtle beach tourist destination. This shows that the impact of the management of the Community-Based Tourism (CBT) model on the economy of the Ekas Buana Village community has a positive impact on economic activities consisting of increasing income and opening up jobs and business opportunities for the community as tourism actors. The community around the tourist attraction gets a good livelihood as a food and beverage trader, and as a restaurant employee as well as a surfboard rental provider for tourists who want to surf on the turtle beach.

Bump up daily positive affect and perseverance-promoting vigor at work day by day! The moderating effects of relational conflict

PurposeThe present research aims to investigate perseverance and daily affect as antecedents of daily vigor at work. Furthermore, this research examines whether relational conflict acts as a cross-level moderator that influences the association between employees’ daily affect and daily vigor at work.Design/methodology/approachUsing the experience sampling method (ESM), this research collected data twice a day over 10 workdays with a sample of 103 restaurant employees in China.FindingsThe results of hierarchical linear modeling (HLM) analyses show that perseverance and daily positive affect were positively related to daily vigor at work. The association between daily negative affect and daily vigor at work was nonsignificant. Moreover, relational conflict attenuated the relationship between daily positive affect and daily vigor at work and strengthened the association between daily negative affect and daily vigor at work.Originality/valueThis research adds to the literature on the antecedents of vigor by revealing how perseverance and daily affect impact daily vigor at work. By investigating relational conflict as a moderator, this research highlights the important role of interpersonal relationships in shaping the relationship between daily affect and daily vigor at work. The use of the ESM helps to enhance the ecological validity of our results.

Going green, going strong: maximising restaurant performance with sustainable practices

ABSTRACT The food and services sector contributes to global carbon emissions, impacting climate change. This study, organised in a developing country, aims to explore how restaurants in the hospitality industry can enhance their environmental and financial performance through corporate social responsibility (CSR), green orientation, green innovation and environmental strategies. Using partial least squares structural equation modelling, data from 283 restaurant employees were examined. The findings show that CSR and green orientation directly enrich both environmental and financial performance. Moreover, green innovation mediates the association with CSR, green orientation and performance outcomes, with the influence of green innovation on performance further moderated by environmental strategies. These results show that incorporating CSR, green orientation, green innovation and environmental strategies can substantially benefit restaurant performance. This study offers constructive insights into the distinctive challenges and opportunities for sustainability in the food and services industry in the context of a developing country, where short-term economic pressures often dominate long-term sustainability goals.

Employees’ sustainability behavior: moderating effects of customer environmental awareness

ABSTRACT In response to the widespread issue of significant food waste in the foodservice industry, this study aims to explore the key constraints that hinder restaurants’ efforts to reduce food waste. Through a comprehensive literature review, three key constraints – intra-, inter-, and structural – were identified at both the organizational and individual employee levels to investigate their impact on employee food waste reduction behavior (EFWRB). Data obtained from 300 restaurant employees via an online survey were analyzed using Partial Least Squares (PLS)-Structural Equation Modeling (SEM). Results revealed that while organizational constraints did not directly influence EFWRB, they intensified employee constraints, ultimately reducing EFWRB. Additionally, our findings emphasize the crucial role of customer environmental awareness in mitigating the adverse effects of both organizational and individual employee constraints on EFWRB. This study expands to the existing body of relevant knowledge and offers valuable insights for restaurant management in improve, ultimately promoting effective sustainable practices.

Sustaining organizational trust among restaurant employees after the crisis: Insights from a developing country

Sustaining trustful employee-organization relationships and improving job satisfaction are always significant challenges for managers, especially in the restaurant industry. For the purpose of fathoming the value of trust, an analytical framework examining organizational trust as an explanatory mechanism through which various organizational conditions influence job satisfaction has been proposed based on the guidance of the social exchange theory. Analysis of survey data from 302 restaurant employees in a celebrated tourist destination of Vietnam have shown both direct and indirect impacts of transformational leadership, internal communication, and career growth on job satisfaction via enhanced trust. Together these main findings have contributed to academic research on employees’ attitudes within the organization and provided a blueprint for creating a congenial working condition for employees in restaurant businesses, which results in employee trust towards their organizations and job satisfaction.

How do online meal delivery platforms impact restaurant employees?

ABSTRACT Labor shortages in restaurants have led to an increased reliability on technology, including expanding restaurants’ capacity by using online meal delivery platforms (OMDPs) for delivery. Yet there is an incomplete understanding as to how this decision has impacted restaurant employees, namely, is it making the labor shortage worse? To answer this question, this study surveyed 279 front-of-house and back-of-house restaurant employees to understand how attitudes toward OMPDs effect job crafting, job satisfaction, and turnover intentions. The results were analyzed with PLS-SEM and a qualitative analysis was used as a sensitivity test. Drawing on conservation of resources and job demand resources theories, this study found that pre-established attitudes toward OMDPs mediated the relationship between the impact of OMPDs and workload on job crafting, job satisfaction, and turnover intentions. These results fill the current gap in the literature related to OMDPs and restaurant employees as well as providing crucial evidence that managing employee attitudes toward OMDPs can mitigate the impact of an increased workload for restaurateurs during this challenging time.

THE EFFECT OF WORK LIFE BALANCE AND CAREER DEVELOPMENT ON EMPLOYEE ENGAGEMENT-MEDIATED ORGANIZATIONAL COMMITMENT AT JAPANISE DKI RESTAURANT

The purpose of this study is to find out the commitment of Japanise DKI Restaurant employees as measured by Work Life Balance, Carer Development and mediated by Employee Engagement. The method used was descriptive and explanatory with a population of 120 respondents and a sample of 104 people was taken randomly and the data was obtained by distributing questionnaires The data obtained was processed with SPSS software, Lisrel and Path analysis. The results of the processing and analysis show that Work Life Balance has a significant effect on Employee Engagement with a path coefficient of 0.402 Career Development has a significant effect on Employee Engagement with a path coefficient of 0.497 Work Life Balance has no significant effect on Organizational Commitment with a path coefficient of -0.038 Career Development has a significant effect on Organizational Commitment with a path coefficient of 0.286 Employee Engagement has a significant effect on Organizational Commitment with a path coefficient of 0.444 Work Life Balance has a significant effect on Organizational Commitment through Employee Engagement with a path coefficient of 0.178 Career Development has a significant effect on Organizational Commitment through Employee Engagement with a path coefficient of 0.221

Emotional intelligence and workplace incivility among casual dining restaurant employees in CALABARZON: Basis of a framework for turnover intention

Emotional intelligence and workplace incivility among casual dining restaurant employees in CALABARZON: Basis of a framework for turnover intention

Customer-Oriented Behavior in Full-Service Restaurants: A Moderated-Mediation Model of Emotional Intelligence, Work Engagement, and Customer-Oriented Attitude

ABSTRACT Using the job demands-resources model, this research explores the effects of emotional intelligence (EI) on customer-oriented behavior (COB) among frontline restaurant employees, with a focus on the mediating role of work engagement (WE) in the EI-COB relationship. The study also examines the moderating effects of customer-oriented attitude (COA) between EI and WE and on the mediated relationship. Data from 228 frontline restaurant employees were analyzed using Hayes’ PROCESS macro models 4 and 7. The results reveal a positive impact of EI on COB, with WE as a mediator. Moreover, COA strengthens the positive relationships between EI and WE, as well as the indirect effects of EI on COB through WE. This study simultaneously investigates both attitudinal and behavioral aspects of customer orientation, providing valuable theoretical and practical implications for restaurant employees, and laying the foundation for future research in this area.

The Influence Of Transformational Leadership, Job Satisfaction, And Work Motivation On Organizational Commitment (Study On Bendega Restaurant Employees)

The culinary industry is currently growing rapidly in Indonesia, especially in restaurants that are easily found with a variety of dishes. One of them is Bendega Restaurant, which emerged along with the growth of the culinary business in the city of Denpasar. The existence of Bendega Restaurant stalls continues to survive amid the onslaught of the emergence of many restaurants. This study aims to determine whether work motivation can affect organizational commitment at Bendega Restaurant. The sample in this study was 54 respondents obtained based on the total employees of Bendega restaurant as many as 54 employees. Data was collected through interviews and surveys. The collected data were analyzed by classical assumption test, multiple linear regression analysis, coefficient of determination, simultaneous test, and partial test. The results of this study indicate that transformational leadership has a positive and significant effect on organizational commitment in Bendega Restaurant employees, job satisfaction has a positive and significant effect on organizational commitment in Bendega Restaurant employees, and work motivation has a positive and insignificant effect on organizational commitment in Bendega Restaurant employees. The implications of this research are divided into two, namely theoretical and practical. The theoretical implications of this study support the theory of organizational commitment. Practical implications support that transformational leadership can increase employee organizational commitment.

Mental Well-Being and Management Support of Quick Service Restaurant Employees in the 4 Cities of Batangas

The study aimed to assess the mental well- being and management support during the time of the pandemic among restaurant employees in quick-service restaurants (QSR) in the cities of Batangas Province. It presented the profile of the restaurant employees in terms of gender, length of service, and type of employees; determined the mental well-being of employees in terms of well-being, psychological distress, absenteeism/ presenteeism; and work engagement; assessed the management support in terms of supervision support at work and psychological safety climate management; tested the significant difference when grouped according to the profile. Descriptive research was used with 103 QSR employees weighted mean and ANOVA are the statistical tests utilized. Based on the result, the majority of the QSR employees were 20-30 years old, female, working for less than 6 months, in a full-time category, in a franchised quick service restaurant with 1 to 2 days missed shifts in 28 days. The mental well-being of the QSR employees was stable because they often felt that they are close to other people, though sometimes they experienced that working was an effort, and during their absence, they are contacted by their manager or supervisor and their supervisor was accessible and approachable to their team. With this supervisor attitude, they felt that time passed quickly when they working. The responses of the QSR employees with regard to well-being differed when grouped according to profile. Assessment of psychological distress differed in terms of age, length of service, and type of ownership while for absenteeism the assessment differed in terms of types of employment and number of days missed. As to management support, only the assessment of QSR employees differed in terms of supervision at work and work engagement when grouped according to age.

Possible Factors Associated with Mental Health among Restaurant Employees in Malaysia

Possible Factors Associated with Mental Health among Restaurant Employees in Malaysia

The Importance of Social Equity and Exchange to Achieve Food Safety Compliance During a Food Safety Crisis in the Restaurant Environment

ABSTRACT The impact of COVID-19 has resulted in permanent improvements in the restaurant industry. Protocols demanded by the FDA spurred the implementation of heightened food safety improvements that continued in post-pandemic times, this study investigated the impact of restaurant employees’ perception of managerial behaviors on their intention to comply with the new food safety expectations. Using Social Equity and Exchange theories as the structural basis, 2080 restaurant employees were surveyed to explore the factors of gain, responsibility, pride, trust, and value impacting intentions to comply with food safety expectations. Using PLS-SEM analysis, results suggest that valued social interactions/exchanges between subordinates and management significantly improved food safety compliance intentions among employees. Gain, responsibility, and pride together account for 60.2% variance in trust and 63.6% variance in value.

The structural equation model development of how mindfulness promotes employee creativity in the restaurant business

This study examined whether mindfulness can promote restaurant employee creativity, which is crucial in achieving a business competitive edge and sustainable viability, and its mechanism through interpersonal trust and knowledge sharing based on the social capital theory. This study was carried out in Bangkok's full-service restaurant context. Data were collected from 414 restaurant employees, accounting for an 82.80% response rate. A partial least squares structural equation model (PLS-SEM) was used for data analysis, and the Sobel test and bootstrapping were used to test mediating effects. The results showed that mindfulness empirically promotes employee creativity (β = 0.093; p = 0.028). Also, according to the PLS-SEM and Sobel test, confirmed by bootstrapping results, interpersonal trust (t = 3.216, p = 0.001) and knowledge sharing (t = 3.053, p = 0.002) can partially mediate the relationship. The results also revealed a positive partial mediation of knowledge sharing between interpersonal trust and employee creativity (t = 9.875, p < 0.001). These results contribute up-to-date and new knowledge in the related literature by supporting and advancing previous research, particularly the benefits of mindfulness, antecedents to employee creativity, and expansions to the social capital theory. This research implies that developing mindfulness in employees could play a beneficial role in improving their relationships with others, resulting in the promotion of their work creativity. In addition, the results provided valuable guidelines for restaurant management to promote employee creativity for sustainable business viability.

Restaurant employees’ Thriving at Work: The Roles of Psychosocial Safety Climate and Self-Compassion

ABSTRACT This study proposes thriving at work as a vehicle for promoting employees’ mental health and aims to investigate how restaurants’ commitment to employees’ mental health is translated into their experience of thriving and how the mechanisms vary upon employees’ self-compassion. Using the convenience sampling method, the 431 responses from full-service restaurant employees in the United States were recruited from Qualtrics. Structural equation modeling, bootstrapping analysis, and multi-group analysis were used to analyze the collected data. The results contribute to thriving literature by highlighting the role of a psychosocial safety climate as a triggering factor, employees’ psychological resource as an underlying mechanism, and the moderating effect of personal resources on the process of thriving at work.

Work-related injuries and illnesses among kitchen workers at two major students’ hostels

BackgroundKitchen workers face a disproportionately high risk of injuries and illnesses. Yet, despite the ubiquity of kitchen-related injuries, there has been a relative lack of comprehensive research on this topic, particularly in developing countries. Ain Shams University, as a prestigious educational institution with its diverse kitchen staff, provides an ideal setting for studying the challenges faced in professional kitchens. This study aims to measure the prevalence of work-related injuries and illnesses among kitchen workers of two major students’ hostels at Ain Shams University in Cairo and to explore their risk factors.MethodsA cross-sectional analytical study involving kitchen staff from two hostels that house students at the university was carried out in 2021. The study involved all kitchen staff in the dorms for students (n = 128). Data was collected using a structured interview questionnaire.ResultsThe findings showed a significant prevalence of work-related illnesses (81.3%) and injuries (77.3%) among restaurant employees. Age, education, and job type all had a statistically significant relationship with the frequency of work-related injuries over the previous year. Additionally, there was a statistically significant relationship between age, job type, and the frequency of diseases among kitchen workers (p ≤ 0.05).ConclusionCooks and other food service employees are more susceptible to occupational diseases and injuries in the workplace. Restaurants and the university hostel authorities should implement preventative measures and policies to lower the risk of harm among these employees by offering occupational health and safety services such as training and education programs, personal protective equipment, and regular health examinations.

Restaurant waiting staff's intention to dissuade customers from over-ordering: an extended theory of planned behaviour

PurposeThis study aims to validate the impact of waiting staff’s attitudes, subjective norms, and perceived behavioural control on customer dissuasion from over-ordering and identify their antecedents using an extended theory of planned behaviour.Design/methodology/approachWe selected three categories of restaurants (30 in total, including fine dining, casual dining, and fast food) in Macao and Zhuhai (China) for conducting the survey using a purposive sampling approach. The respondents were waiting staff who took customers’ orders in the past three months. In total, 393 valid responses were used for a structural-equation-modelling analysis.FindingsThe results show that restaurant waiting staff’s attitudes, subjective norms, and perceived behavioural control have positive effects on their intention to dissuade customers from over-ordering. Our study further reveals that perceived behavioural control is far more influential than attitudes and subjective norms on restaurant employees’ intentions to intervene with over-ordering. We also validate seven antecedents, including environmental concern and communication for attitudes, peer influence, supervisor influence, and organisational support for subjective norms, and self-efficacy and training for perceived behavioural control.Originality/valueThe food-waste literature tends to focus on consumers in home and restaurant settings and has paid scarce attention to the role of restaurant waiting staff in intervening in consumers’ waste behaviours. We fill in this research gap by revealing a formation mechanism for waiting staff’s intention to dissuade over-ordering.

Food Safety Risk Analysis of Songkem Duck Using Failure Mode and Effect Analysis (FMEA) Method

Food safety is an essential aspect of human health. Food processed without paying attention to food safety regulations can harm consumer health. This research aims to 1) identify activities with food safety risks, 2) determine the sequence of food safety risks that will be followed up, and 3) determine appropriate food safety risk mitigation. This research uses the Failure Mode and Effect Analysis (FMEA) method and fishbone diagrams. A case study was conducted on the Songkem pak Soleh Bangkalan duck supply chain. The research results show that activities that pose a food safety risk include receiving raw materials, storing raw material stocks, using raw materials and BTP, sanitizing production facilities, and storing finished products. The priority order of food safety risks in the Songkem duck supply chain is based on the FMEA method: storage of finished products, sanitation of production facilities, and storage of raw material stocks. Risk mitigation can be done to prevent food safety risks in storing raw material stocks and storing finished products, namely by controlling water activity (aw) and acidity factor (pH); and controlling the room's atmosphere. Meanwhile, to prevent risks due to sanitation hygiene, namely holding training to increase awareness of the importance of sanitation hygiene for restaurant employees monitoring and maintaining sanitation hygiene in the production environment.

POST-PANDEMIC DIGITAL TRANSFORMATION: MITIGATING TECHNOSTRESS AND INCREASING WELL-BEING IN THE HOSPITALITY INDUSTRY VIA THE PERSON-TECHNOLOGY FIT MODEL

Understanding how to reduce employee tech stress is crucial for improving workforce well-being and maximizing operational efficiency in the tourism and hospitality sectors due to the post-COVID-19 digital transformation. Therefore, this study aims to investigate the impact of enhancing restaurant employees' digital transformation readiness and technological device readiness on reducing employees' technostress. The study employed a qualitative methodology of semi-structured interviews, primarily addressing the paucity of scholarly investigations within this specific research area. The interviewee cohort encompassed both managerial and staff members from two distinct categories of restaurants (i.e., fast-food and casual dining restaurants). The study found eight factors related to the readiness of restaurant employees for digital transformation, as well as four factors related to the readiness of restaurant technological devices. According to interviewees, these factors have been found to reduce restaurant employees' techno stressors. Theoretically, this study extends the digital transformation readiness model from three to eight factors, and the study extends the person technology fit model from three to four factors to reduce employees' technostress. From a managerial perspective, restaurant managers can use the study framework to enhance employees' technological skills, foster a positive attitude toward digital transformation, and invest in user-friendly technology, which can ultimately reduce technostress and improve employee well-being and performance in the dynamic hospitality industry.

Restaurant employees emotional intelligence and adaptive behavior as predictors and consequences of job engagement

This study seeks to investigate the fundamental role of restaurant employees’ job engagement, which is related to their emotional intelligence and adaptive behavior at work. A self-reported questionnaire was used to collect data from frontline employees working in the full-service restaurant industry. The results presented that employees’ ability to appraise others’ emotions and use their own emotions is positively related to job engagement whereas their ability to understand and regulate their own emotions is not. Employees’ job engagement is positively associated with their interpersonal and service offering adaptive behavior. The theoretical and managerial implications of the study findings were discussed.