Restaurant Employees Research Articles

An Investigation into The Quality Working Life Among Fast Food Restaurant Employees

An Investigation into The Quality Working Life Among Fast Food Restaurant Employees

Occupational anaphylaxis-Data from the anaphylaxis registry.

Epidemiologic data on occupational anaphylaxis is scarce, and there is a need of more knowledge about work-related anaphylactic episodes. Based on the data of the Anaphylaxis Registry, we identified cases related to occupational exposure and analyzed the elicitors, demographics, severity of clinical reaction and management. Since 2017, 5851 cases with an information about the occupational relation of the anaphylactic episode were registered whereby 225 (3.8%) were assigned to be caused by an occupational allergen. The vast majority of these occupational anaphylaxis cases were caused by insects (n = 186, 82.7%) followed by food (n = 27, 12.0%) and drugs (n = 8, 3.6%). Latex elicited occupational anaphylaxis in only two cases. Beekeepers, gardeners, farmers, and individuals working in professions associated with food handling, for example, employees in restaurants, bakery, pastry, and cooks were most frequently affected. The comparison of the occupational insect venom-induced anaphylaxis to a group of non-occupational insect anaphylaxis in adults (n = 1842) revealed a significant younger age in occupational anaphylaxis (46 vs. 53 years), a predominance of bee-induced cases (38% vs. 17%), and a higher rate of venom immunotherapy in a primary care setting (3.3% vs. 1.3%, p = .044). In the occupational- versus non-occupational adults with food-induced anaphylaxis atopic dermatitis as concomitant atopic disease was observed more frequently (n = 486; 20% vs. 10%), although this was not significant. Our data demonstrate the impact of venom allergy in work-related anaphylaxis. Foods and drugs are less frequently elicitors, and latex-induced occupational anaphylaxis was rare. More data are needed to determine risk factors associated with occupational anaphylaxis.

How Does Servant Leadership Affect Turnover Intention a Company?

The food and beverage industry continues to experience positive and substantial development from year to year. Nonetheless, attrition rates range between 60% and 300%. This study investigates the relationship between servant leadership, affective organizational commitment, and turnover intention. In addition, this study seeks to examine the role of affective organizational commitment as a mediator between servant leadership and turnover intention. This study's sample consisted of 78 restaurant employees. The technique used for data analysis was Structural Equation Modeling Partial Least Square (SEM PLS). According to the findings of the study, servant leadership and affective organizational commitment had a significant negative impact on turnover intention. Lastly, affective organizational commitment can substantially and negatively moderate the effect of servant leadership on turnover intention.

A multilevel investigation of the impact of error management culture on restaurant employee voice

PurposeThis study aims to examine the relation between error management culture and restaurant employee promotive and prohibitive voices. Drawing on socially desirable responding theory, the authors also propose a dual-mediation mechanism underlying the impact of error management culture on employee voice: psychological empowerment, as the agentic motive, and psychological safety, as the communal motive.Design/methodology/approachThe authors recruited 223 participants working in 37 restaurants in China for the two-wave surveys with a one-week interval. The authors use a multilevel modeling paradigm to test the study hypotheses.FindingsThis research examines a multilevel model suggesting that error management culture can boost employee promotive voice and prohibitive voice via the mechanisms of psychological safety and empowerment. In addition, the results suggest that psychological empowerment (vs psychological safety) has a strong mediation effect between error management culture and promotive voice, but the authors find no difference in mediating effects between error management culture and prohibitive voice.Practical implicationsRestaurants can encourage employee voice by developing and maintaining an error management culture. Organizations can also consider motivating employees from both agentic and communal perspectives. Moreover, managers should focus more on empowering employees in areas characterized by Confucianism or collectivism.Originality/valueThe current research adds to the voice literature by identifying an organizational cultural antecedent of employee voice–error management culture. Agentic and communal motives are two motivational paths of employee voice. It also extends the social desirability theory by highlighting the role of the agentic motive in the Chinese restaurant context.

Does Foodservice Employees’ Burnout Influence Their In-role and Extra-role Food Safety Behaviors? A Structural Modeling Approach

Over the past decade, a number of previous studies have found a gap between employees’ food safety knowledge and their food safety behavior. Thus, it is valuable to examine motivators (or demotivators) of employees’ food safety behavior from a psychological perspective. The objective of this study is to investigate the relationships among employees’ burnout, job commitment, and food safety behaviors (in-role and extra-role). A total of 267 nonmanagerial restaurant employees participated in this study. The data were analyzed using structural equation modeling (SEM). Findings reveal that colleague-related burnout and work-related burnout negatively affect employee job commitment. In addition, employee job commitment is a major predictor of in-role and extra-role food safety behaviors. The findings shed light on the effect of different types of burnout on food safety behaviors, which in turn have significant implications for managers in the foodservice industry.

Evaluation of the Handling Practices and Risk Perceptions of Dried Wood Ear Mushrooms in Asian Restaurants in the United States

In late 2020, dried wood ear mushrooms, a low-moisture food ingredient that had been imported and sold to restaurants, were linked to a foodborne outbreak of Salmonella Stanley, which sickened 55 individuals across the United States. These mushrooms are commonly used in Asian cuisine. It is unclear if the contaminated dried wood ear mushrooms that caused the foodborne illnesses were improperly handled during preparation. The objectives of this study are to assess the handling practices, risk perceptions, and food recall experiences of dried wood ear mushrooms in restaurant kitchens among Asian restaurant managers and chefs. We conducted a series of telephone interviews with managers and chefs of Asian restaurants in the United States who used dried wood ear mushrooms in making dishes. After reaching information saturation, a total of 25 restaurant managers and chefs participated in the interview. Our results showed that 76% of the participants did not keep track of package information, such as expiration date and lot number, and many participants reported using cold water for rehydration. Wood ear mushrooms were blanched before being used in all cold dishes and most stir-fry dishes, but less commonly in stew or ramen. Some participants (16%) did not view dried wood ear mushrooms as a raw food ingredient, and 16% did not perceive that low-moisture food ingredients constituted microbiological food safety risks. The majority of the participants had heard of food recalls, but only 17% knew about the dried wood ear mushroom recall, and even fewer had heard of food recalls of other low-moisture foods, like nuts and seeds (9%), and flour (4%). While this study shares similarities with previously published studies evaluating the handling practices of consumers and restaurant employees with respect to meat and poultry, it makes a distinctive contribution to the field of food safety as the first-of-its-kind to study the handling practices of a low-moisture food ingredient: dried wood ear mushrooms. This unique ethnic food ingredient has been associated with a past outbreak and multiple recalls in the United States. The findings of the study show the need to develop food safety educational programs that are tailored toward Asian restaurant food handlers and provide guidance to develop risk communication strategies for this niche audience.

Vicarious abusive supervision among restaurant frontline employees: the role of employee industry tenure

PurposeVicarious abusive supervision (VAS) has recently garnered the attention of hospitality researchers. VAS is prevalent in hospitality work settings characterized by long production chains and open operating environments. Based on the conservation of resources (CORs) theory, this study aims to examine how VAS influences hospitality employees’ work behaviours (i.e. supervisor-directed deviance, silence and helping behaviour) via affective rumination, with the moderating role of industry tenure as an individual contingency on the relationship between VAS and affective rumination.Design/methodology/approachThe data were gathered from 233 restaurant frontline employees and their supervisors in Turkey. The authors tested the proposed model using partial least squares method through SmartPLS 3.FindingsThe results reveal that VAS triggers affective rumination, which, in turn, is positively related to supervisor-directed deviance and silence, and negatively related to helping behaviour. Moreover, industry tenure, as a buffer resource, significantly moderates the relationship between VAS and affective rumination.Practical implicationsTo reduce the occurrence of VAS and mitigate its negative effects, managers should establish a work environment that embraces understanding and respect, pay attention to how they communicate with employees, implement appropriate interventions when VAS occurs and conduct stress management training and improve employees’ emotion regulation skills in ways that correspond to the employees’ industry experience.Originality/valueThis study advances research on VAS by offering insight into how VAS impacts employees’ work behaviours via the underlying mechanism of affective rumination through a COR lens. The findings also shed light on the salient buffering effect of industry tenure as an individual contingency.

Implementasi Sistem Penggajian Pegawai Berbasis Website Di Restoran Mbledeq

Technology is very embedded in our lives and our daily activities. The development of this technology makes many jobs easier. This technology can also solve many problems, one of which is business problems. The solution to the problems at the Mbledeq Restaurant can be overcome by creating a Website-Based Payroll System, which includes calculating employee salaries according to attendance, inputting employee data, and reporting employee pay slips. Building a web-based application system that can be used to meet the needs of Mbledeq Restaurant employees, this website-based website is expected to help the Admin process Mbledeq Restaurant payroll data and display details of salary slips received during one month of work. The method used in this research is Rapid Application Development (RAD ). RAD is considered very suitable for this research because it is known to be fast in developing information systems. The method in this research consists of requirements planning, system design, and implementation. By considering the design, implementation, and objectives of creating an employee salary information system at MbledeQ Cafe&Resto Gresik, it can be concluded that building an employee salary information system at MbledeQ Cafe&Resto Gresik so that the employee salary information system becomes a comfortable place for employees to find their pay slips. The salary information system generates attendance reports, salaries & pay slips, which can be given to future employees and also makes it easier for admins to calculate employee salaries.

The future of restaurant labour: evidence from the U.S. restaurants

ABSTRACT This study contributes to the literature by delving into the perspectives of restaurant employees and managers in the USA about the future of restaurant labour. Through a qualitative research approach, we conducted 25 semi-structured interviews with employees and managers. The findings reveal the challenges of restaurant labour, including high turnover rates due to long hours and working during holidays and weekends, lack of work-life balance, and high levels of stress and pressure on employees. The impacts of the COVID-19 pandemic on the future of restaurant labour are extracted as restaurant operations-related, management-related, employee-related, and patron-related impacts. Finally, this research highlights the requirements for the future of restaurant labour, which are requirements to enhance the quality of working conditions and decrease the turnover rate and requirements to sustain in the restaurant industry as an employee.

Pengaruh Gaya Kepemimpinan, Komunikasi, dan Disiplin Kerja Terhadap Kinerja Karyawan Pada Restoran Kedai Kita Bogor

The problem that is used as the object of research is that the leadership style applied to employees is still not good, there are communication barriers between superiors and employees that are still less effective and regulations regarding work discipline that must be obeyed by employees. This research was conducted with the aim of analyzing the factors that influence the performance of our restaurant kedai kita in Bogor. Data collection was through questionnaires and the data analysis technique used in this research was a quantitative method with the help of the SPSS 22.0 program. The assessment system used in this research is a Likert scale. This research uses multiple linear regression analysis. The population in this study was all restaurant employees, totaling 60 people. The sampling technique in this research used saturated sampling. The research results concluded that leadership style had a positive and significant effect on employee performance. Communication has a positive and significant effect on employee performance. Work discipline has a positive and significant effect on employee performance.

Improving Restaurant Employee Performance Through Assistant Manager Communication at Amber Resort Beach Central Lombok

The aim of this research is to find out the condition of the performance of amber beach resort Lombok restaurant employees and to find out how to improve employee performance through communication through the assistant manager of amber beach resort Lombok. The research design used is descriptive qualitative which emphasizes analysis on inference processes based on the penomena that occur in the field with data collection using observation, interview and documentation methods. Based on the results of the research that has been done, the performance of current employees is good and in accordance with the applicable sop where employees arrive on time, use uniforms neatly and that have been determined, employees are willing to get overtime hours (over time), able to achieve the target of providing the amount of food, able to provide good service, can cooperate between employees and guests of Amber Beach Resort Lombok

Socioeconomic Impact of Covid19 on Middle-Income Level Employee’s Behaviour: An Explorative Study on Restaurants of Hyderabad, Sindh

In early 2020 a disease named Coronavirus (COVID-19), has affected the pattern of living and working, and thus has impacted the industrial sectors and organizations worldwide has created changes in working patterns, and has affected employees. Different organizations have adopted new working ways like working from home and teleworking. The research is conducted to examine hurdles created by the global coronavirus pandemic on hotel employees’ This paper reports the exploration and examines the fear of coronavirus disease 2019 (COVID-19) on workers of restaurants about their families, career issues, behavioural changes, job insecurities, career optimism issues among working restaurant employees related to their mental health between those who are individuals employed in the prior time of covid 19 among the restaurant sectors in Hyderabad, Sindh. The findings have been gathered after analyzing qualitative data obtained through in-depth interviews and observations from the respondents. The respondents were affiliated with the hospitality industry and mostly served as waiters in restaurants. The gathered responses revealed that Covid-19 lockdown measures in the city of Hyderabad disproportionately affected the employees of restaurants on many levels. Among financial constraints, health and social vulnerabilities impacted their day-to-day life. The further burden was loaded upon them by job insecurity, temporary unemployment, career switches, and work-life imbalances. The questionnaire developed to address the objectives of this research was mainly categorized into three themes. The three themes are career hurdles, economic challenges, and psychological and behavioral change. The following segment of the report will primarily represent and elaborate on the gathered responses in relation to the four themes.

Researching Dynamic Capacities of Restaurants for Creating Customer Value in Conditions of Digital Transformation

Digital transformation is a way to increase value for guests in restaurant business. Thanks to it, restaurants can provide their guests with more personalized services. Moreover, digital transformation helps restaurants become more efficient and save money and at the same time it gives more opportunities and better service to customers, improves marketing strategies and attracts more guests. The goal of the research is to estimate dynamic capacities of restaurants for creating customer values in conditions of digital transformation. The research studies three dynamic capacities of digital probing: digital surveillance, digital scenario planning and shaping digital thinking. Digital surveillance helps restaurants find potential opportunities for digital transformation and develop strategies, which can provide profits from these opportunities. Digital scenario planning helps restaurants plan potential results of digital transformation and develop strategies, which can provide profits from potential opportunities and reduce potential risks. Shaping digital thinking helps restaurant owners, managers and employees develop necessary culture in order to implement changes and introduce innovation. Thus, the research can enrich the theoretical foundation of the sector of tourism and hospitality. The proposed three dynamic capacities can be used to realize opportunities of digital transformation for creating values for customers. In practice the research shows how restaurants can use existing opportunities.

Restaurant worker food safety and sanitation compliance behavior in times of crisis: an investigation of transactional leadership behavior effectiveness

ABSTRACT This study investigated the use of the transactional leadership style (TLB) by restaurant managers and its effect on food safety compliance by restaurant employees in the United States. Utilizing parallel mediation analyses, the study investigated the impact that fear, responsibility, knowledge, and gain had on compliance. Results provide theoretical and practical implications related to the effective use of TLB in motivating compliance amongst employees. The importance of implementing disciplinary actions for noncompliance is suggested and results indicate that compliance was more likely when employees felt a sense of responsibility, understood food safety rules, and believed they would experience gain.

A Sequential Mixed Method Study of Employee Job Satisfaction in Upscale Restaurants, Malaysia

ABSTRACT The study determines the main factors affecting job satisfaction in upscale restaurants and their degree of comparative influence. The research initially involves qualitative data analysis of 20 interviews with restaurant employees representing five upscale restaurants in Kuala Lumpur (KL), followed by structural equation modeling of data retrieved from 368 questionnaires from 16 KL restaurants. The impact variance of four main determinants of job satisfaction are revealed, where the “working environment” has the highest impact, followed by “payment and compensation,” “promotion”, and finally, “workplace fairness”. Crucially, “workplace relationships” have a moderating effect on the relationship between the “work environment” and job satisfaction, implicating industry-applied recommendations to strengthen job satisfaction levels.

Consumer dining duration and spending: The role of emotional labour practice in the restaurant industry

This paper centres on examining the link between emotional labour and dinning duration within the restaurant industry. In this study emotional labour practice was modelled as one of the crucial predictors of dining duration. This study adopted a multiple case study using a cross sectional design approach. The target population was 480 dyads encounters in 6 of the most popular fast food restaurant chains in Harare. Some 214 seat-in customers were the unit of analysis while wait staff were the unit of observation. In terms of responses, 200 responses were attained and were deemed sufficient for meaningful Structural Equation Modelling. The quantitative approach employed a self-completed structured questionnaire in collecting data. A structural equation modelling was run to test the direct effects, a multi-group structural equation modelling was run to test the moderating effects of categorical variables, and a moderated multiple regression was run to test the moderation effects of the latent variables. The study revealed various factors that influence the connection between emotional labour and dinning duration such as the gender factor of the people involved, the rate and strength of the interaction between restaurant employees and the clients. The outcome directed that emotional labour is positively associated with consumer dining duration. The consumer dining duration is in turn associated with consumer expenditures within the restaurant. However, all the hypothesised moderators had no statistically significant effect. The study recommended the use of emotional labour as one of the predictors for increased revenue in the restaurant industry through increased consumer spending as mediated by the dining duration under the scenario of excess capacity and limited demand. 

한식 레스토랑 종사자의 감성지능이 지식공유에 의한 고객지향성에 미치는 영향

The purpose of this study is to understand the effect of the emotional intelligence of Korean food restaurant employees on knowledge sharing and customer orientation to recognize a source of competitive advantage in the food service industry. In order to reach the research purpose, a survey was conducted targeting the employees working in Korean food restaurant companies. The results are as follows: first, employees' understanding of others' emotions among the four dimensions of emotional intelligence positively and significantly influences knowledge sharing. Second, knowledge sharing has a positive and significant effect on customer orientation. Third, employees' understanding of others' emotions positively and significantly influences customer orientation. The results suggest that employees are more likely to actively share knowledge if they increase their ability to observe, understand, and regulate others' emotions. In addition, this study found that they are more likely to engage in customer-oriented behaviors that are appropriate to customers' needs due to their increased understanding of customers. Furthermore, this study suggests practical implications that efforts should be made to improve Korean restaurant workers' understanding of their own emotions, emotion regulation, and emotion utilization. This study provides theoretical and practical implications that can be applied to effective human resource management of Korean restaurants.

Pengaruh Kompensasi, Motivasi, dan Loyalitas Kerja Terhadap Kinerja Karyawan Restoran Gurih 7 Bogor Pada Masa Pandemi Covid-19

This study aims to determine the effect of compensation, motivation, and work loyalty on the performance of employees at Gurih 7 Restaurant Bogor. Data collection through questionnaires and data analysis techniques used in this study is a quantitative method with the help of the SPSS 22.0 program. The rating system used in this study is a Likert scale. This study uses multiple linear regression analysis. The population in this study were all restaurant employees, totaling 34 people. The sampling technique in this study used the slovin formula. The results of the study concluded that compensation has no positive and significant effect on employee performance. Motivation has no positive and significant effect on employee performance. Work loyalty has a positive and significant effect on employee performance.

FLEs' concerns with misbehaving customers in the time of COVID and beyond

PurposeThis research investigates the impact of customer rule violation issues on frontline employees' (FLEs’) burnout due-to-customers. A model and hypotheses are developed using COR theory and past literature on misbehaving customers and their effects on customer-facing employees.Design/methodology/approachThe proposed model was assessed using a survey of 840 frontline retail, restaurant, service and caregiving employees and their reactions to the issue of misbehaving customers (i.e. rule breaking and/or rude customers).FindingsFLEs' perceived frequency of customer rule violations, FLEs' concerns with misbehaving customers and FLEs' concerns with enforcing rules with these customers increased FLEs' burnout due-to-customers, while FLEs' customer orientation decreased it. Interactions among several antecedents were found relative to their effects on burnout. Burnout due-to-customers decreased FLEs' organizational commitment and increased quitting intentions. Additionally, this burnout mediated the relationships between our studied antecedents and job outcome variables (either partially or fully), with organizational commitment also mediating the relationship between burnout and quitting intentions.Originality/valueThe impact of FLEs' concerns relative to customers' rule breaking, which has not been previously addressed, is shown to increase FLEs' burnout due-to-customers, while FLEs' customer orientation buffered and reduced burnout, with frequency of violations interacting with several antecedents, and ultimately affecting burnout and several dependent variables—organizational commitment and quitting intentions. These FLE rule violation and enforcement concerns, captured at the height of the pandemic, are new variables to the literature. These issues have important implications for managers as to their treatment and training of FLEs in the future.

Climate labels and the restaurant industry: a qualitative study

As the food industry accounts for more than one-third of global anthropogenic greenhouse gas emissions, it is one of the largest contributors to climate change. Strategies for reducing CO2e (equivalent) emissions must be implemented to regulate the impact the food systems have on the climate. Environmental communication using climate labels and sharing information on carbon footprints can help reduce GHGs emissions from restaurant purchases on a systemic scale. The aim is to gain insights and study how a carbon label influences the concept of a climate-friendly restaurant and its capacity to bridge the gap between knowledge, awareness, and action. What are the motivations for restaurant employees to adopt climate-friendly behavior? How does the label’s use influence restaurants’ decision to track their carbon footprint over time, communicate the carbon footprint of dishes, and adapt menus to be more climate-friendly? The data were collected with semi-structured interviews with video communication with three restaurant chains, all using labels. The data collected via the interviews were examined using an inductive thematic analysis to identify key themes. The transcending transmission approach to communication was used to gain insights into instrumental and constitutive communication dynamics. As the theoretical framework, ‘symbolic interactionism’ helps untangle constitutive aspects of environmental communication surrounding climate labels to analyze the process of conceptualization through usage, co-creation, and interpretation. The analysis brought forward three main themes: the interactions between the scientific data accessible in the tool and the restaurants. Second, the diverse implications of sustainability marketing for motivating climate actions and what they look like. And finally, climate actions and how they are being apprehended and implemented by the restaurants. The promise of climate labels was discussed by elaborating on socio-cultural dynamics, sustainability marketing, and activism forces and impulses influencing the motivations for restaurants. We then discussed the capacity to transcend information into action through collaboration and inclusiveness to avoid greenwashing. Restaurants have a commercial interest in implementing climate labels in their business and an intrinsic desire to be a company that takes action for the planet because of the restaurants ‘employees’ convictions. However, restaurants find themselves in a tricky situation where they can be criticized if they take ‘wrong’ actions that can be considered greenwashing and criticized if they do nothing. The software enables restaurants to legitimize their actions and communicate them, making them resilient and evolving.