Food Service Companies Research Articles

Analisis Strategi Pengembangan Bisnis Jasa Boga Menggunakan Analisis Swot dengan Analytic Hierarchy Process

The existence of MSMEs in Indonesia has spread in various regions, one of which is the Cikarang area. Food Service Company is one of the businesses with high opportunities in Cikarang, PT Buana Boga Catering is a food service business in Cikarang that focuses on running catering for industrial employees, because this company prioritizes target consumers who are in the area around the Cikarang Industrial Estate. PT Buana Boga Catering must continue to innovate in order to survive from existing competitors. The purpose of this study is to analyze the company's development strategy and provide recommendations for new business strategies to create new value that can help PT Buana Boga Catering maintain its business. In this study the authors used the Mix Method research method, namely, utilizing qualitative methods together with quantitative methods, using SWOT analysis and Analytic Hierarchy Process to evaluate it. Based on the research conducted, the results show that there are several alternative business development strategies with the main priority being the use of alternative raw materials that are more suitable in terms of price and availability so as to maintain production costs and increase profits.

외식기업 O2O 서비스품질이 고객 만족 및 지속구매의도에 미치는 영향

This study explores the impact of O2O service quality on customer satisfaction and continuance purchase intention in a restaurant company setting. To achieve the purpose of this study, we conducted an online survey using the convenience sampling method among customers who have purchased food products or services using O2O services of food service companies living in Seoul and Gyeonggi. The survey was distributed on February 10, 2024, and was open until February 25, 2024, using Google's online survey form. A total of 280 respondents completed the survey, and 268 were used in the empirical analysis, excluding 12 inaccurate responses. The findings through the hypotheses test are as follows. First, service quality, system quality, perceived quality, and information quality of O2O service quality of food service companies have a positive effect on customer satisfaction. Second, customer satisfaction has a positive influence on continued purchase intention. Third, service quality, system quality, and perceived quality of O2O service quality of food service companies have positive influences on continuous purchase intention. These results provide implications for developing O2O service quality where food service companies can utilize O2O service quality to increase customer satisfaction and continuous purchase intention.

외식기업의 ESG경영활동과 공중관계성, 기업이미지 및 기업평판 간의 구조적 관계

The purpose of this study was to verify the structural relationship between ESG management activities of food service companies, public relations, corporate image, and corporate reputation based on previous studies. The analysis results are summarized as follows. First, it was found that the ESG management activities of food service companies had a significant effect on the public relationship. Second, it was found that the heavy relationship had a significant effect on the corporate image. Third, it was found that the public relationship had a significant effect on the corporate reputation. Fourth, it was found that the ESG management activities of food service companies had a significant effect on the corporate image. Fifth, the result of Hypothesis 5 that the ESG management activities of food service companies would have a positive (+) effect on the corporate reputation was rejected. Sixth, it was found that the ESG management activities of food service companies had a significant effect on the corporate image and corporate reputation through.

Food fraud threats in UK post-harvest seafood supply chains; an assessment of current vulnerabilities.

Seafood fraud is commonly reported on food fraud databases and deceptive practices are highlighted by numerous studies, with impacts on the economy, health and marine conservation. Food fraud assessments are a widely accepted fraud mitigation and prevention activity undertaken to identify possible points of deception within a supply chain. This study aims to understand the food fraud vulnerability of post-harvest seafood supply chains in the UK and determine if there are differences according to commodity, supply chain node, business size and certification status. The SSAFE food fraud vulnerability assessment tool was used to assess 48 fraud factors relating to opportunities, motivations and controls. The analysis found seafood supply chains to have a medium vulnerability to food fraud, with the highest perceived vulnerability in technical opportunities. Certification status was a stronger determinant of vulnerability than any other factor, particularly in the level of controls, a factor that also indicated a higher perceived level of vulnerability in smaller companies and the food service industry. This paper also reviews historic food fraud trends in the sector to provide additional insights and the analysis indicates that certain areas of the supply chain, including uncertified prawn supply chains, salmon supply chains and food service companies, may be at higher risk of food fraud. This study conducts an in-depth examination of food fraud vulnerability relating to the UK and for seafood supply chains and contributes to a growing body of literature identifying areas of vulnerability and resilience to food related criminality within the global food system.

Evolution of food price inflation in the European Union 27 member states

ABSTRACT The objective of the research is to investigate the evolution of food price inflation in the 27 Member States between January 2001 and May 2022. Our paper focuses on the role of global oil prices, exchange rate volatility, and the impact of the Russian-Ukrainian war, which started in February 2022 and their effects on food prices. We compiled a panel data set that includes monthly values. Based on the a priori test results, Granger causality test, panel ADRL model, along with Random Effects (RE), linear regression with panel-corrected standard errors (PCSE), cointegration regression using panel fully modified ordinary least squares (FMOLS) regression methods and panel event study estimation were applied. Our result shows that both the increasing Brent oil prices and the fluctuating exchange rates significantly stimulated food price inflation in the EU-27. Data demonstrates that Russia’s war against Ukraine also contributed to increasing food prices in the EU-27. In this regard, we also provide a country-level analysis. Our results contribute to theoretical analyses, as well as the implication for policymakers, and food service companies.

Multilingual views of food service signage

The paper considers the multilingual views of food services signage. The food ser-vice sign boards are selected as the research topic due to their sociocultural relevance: food is viewed as part of national cultural codes and international universals. The paper aims to determine the variants of multilingual names of food service companies (cafes, restaurants) and the attitude to the respective names' variants from the part of various categories of the population. The method-ology uses a mixed-method approach, combining theoretical analysis of the academic sources, empirical categorization of food signages, interviews of various catego-ries of respondents, and statistical processing of the respondents' data and their replies. The research results have made it possible to identify major trends in the language repertoire of food service signages, identify different groups of the re-spondents' population regarding their attitudes towards the linguistics repertoire of food service sign boards, and outline promising communicative practices in the field. The results can be used for linguists' training in the field of sociolinguis-tics for advertising specialists-to-be education regarding the potential and bound-aries of the multilingual landscape concerning its communicative, pragmatic, and ideological values. Moreover, the collected data can be used as a didactic back-ground for translators' training focusing on the translanguaging phenomenon.

외식업체 카카오톡 채널 마케팅 특성이 충동구매와 고객 만족에 미치는 영향

This study investigates the influence of food service companies' Kakao Talk channel marketing characteristics on impulsive purchasing and customer satisfaction. For this research objective, an online survey was conducted using a convenience sampling method for customers who have purchased products and services from food service companies through Kakao Talk channels living in Seoul, Gyeonggi, and Incheon. Using the Google Online Questionnaire method, it was distributed from October 5, 2023, and conducted until October 30, 2023. A total of 210 people participated in this survey, and 200 copies were used for empirical analysis, excluding ten invalid responses. The research findings of this study are as follows. First, accessibility and economy positively and significantly affect impulse purchasing. Second, impulse purchasing has a positive and significant effect on customer satisfaction. Third, accessibility, reliability, and economy positively and significantly affect customer satisfaction. These results provide implications for developing channel marketing strategies that allow food service companies to increase impulse purchasing and customer satisfaction by utilizing the marketing characteristics of Kakao Talk channels.

Evaluating Financial Performance of Food Service Companies: A TOPSIS-based Approach

Evaluating Financial Performance of Food Service Companies: A TOPSIS-based Approach

Inteligência emocional no Turismo: um estudo sobre os trabalhadores de empresas de foodservice no Sul do Brasil

The foodservice industry demands high levels of positive emotional behavior from all workers, especially those who interact directly with consumers. For this reason, emotional intelligence is an area of interest for foodservice. The objective of the study was to analyse the emotional intelligence (EI) of workers in foodservice companies in the cities of Itajaí and Balneário Camboriú, in southern Brazil. To that end, a survey was carried out with a sample of 284 respondents. The data collection instrument was based on the WLEIS scale. Analyses were performed using SPSS and SmartPLS software. As a result, it was seen that employees in the foodservice sector demonstrate how to use their emotions, but have difficulties in managing them. The use of emotion was the EI dimension that obtained the best results, and the emotion regulation dimension was the one that obtained the lowest averages. It is considered that EI is influenced by variables linked to gender, educational level and work position. The information gathered can assist in the subsidy of training and development programs to help employees in the foodservice sector.

서비스스케이프가 외식산업 직원의 직무만족 및 고객지향성에 미치는 영향

This study examined the influence relationship between servicescape, job satisfaction, and customer orientation in domestic food service industry. Also, it exammined mediating effects of job stress on servicescape and job satisfaction. A survey was conducted during July 2023 for empirical study, and 263 samples out of the 300 were considerred valid. A factor analysis was conducted to extract three factors from independent variables, servicescape; ‘function-convenience’, ‘safety’, and ‘pleasantness’. The mediating variable is ‘job stress’. while the dependent variables are ‘job satisfaction’ and ‘customer orientation’. There are eleven hypotheses, of which six were accepted. In this study, job satisfaction was positively affected by the servicescape’s ‘safety’ and ‘pleasantness’. Job satisfaction affects customer orientation, whereas the servicescape’s ‘safety’ indirectly affects job satisfaction by the mediating effect of job stress. As a result, a structural relationship between servicescape, job satisfaction, and customer orientation in fastfood restaurant was confirmed. In addition, it complements previous research theories by verifying mediating effect of job stress. There are academic and practical implications for foodservice companies that expect to develop detailed servicescape strategies.

Improving the delivery performance: a case study applying statistical approaches for brasilian fast food

Purpose - Brazilian demand for a faster way of food feeding is growing and delays in delivery time impair customer satisfaction. Although food delivery apps are popular, the work aims to find the root causes of delays at a popular pizzeria in the Brazilian State of São Paulo, highlighting that the pizza manufacturing processes are the same as in past years. Design/methodology/approach - An anonymous survey conducted with the customers showed the key points of improvement for pizzerias in the city where the pizzeria was located. Data was collected from the pizzeria in question, so its non-compliances could be identified and further investigated using statistical analysis. Findings - The results showed a strong correlation between delivery time and the hour of order. Deliveries were faster on Monday compared to the other days of the week, possibly due to a reduced number of orders on this day, but it doesn’t explain the fact that Tuesday, Wednesday, and Thursday, which also had low numbers of orders, had high delivery times. This research work intends also to show that the process of the coming order is standard by apps, but the pizza manufacturing process is not. It means the concept of service quality is not reached during a period. Originality/value - This work has shown that applying quality tools and statistical analysis can bring advantages even for small food service companies. Other establishments that suffer from similar problems could also use the strategies for solving the delays.

The Future of Dining Out: The Implications of Food Service Employment Trends on the Restaurant Industry

In the aftermath of the COVID-19 pandemic, substantial shifts have occurred in the restaurant and food service industry necessitating closer examination of the longitudinal effects on business, the economy, and broader society. As numerous restaurants and food service companies closed their doors amidst the public health crisis, millions of employees across this important – and large – part of the American economy found themselves jobless. This research seeks to uncover the sizeable impacts of the pandemic on employment trends and job insecurity in the restaurant and food service sector using longitudinal data from the United States Census Bureau. Through exploration of overall pre- and post-pandemic income trends, employment disparities across job categories in the restaurant business, and volatile metrics such as turnover and outmigration, combined into a new metric, the “Churn Rate” in occupations, the researchers offer insight into the changing trajectory of food culture and what it truly means to “dine out.” Future economic implications – for the food service value chain overall and for consumers - are summarily explored and suggestions for further research are offered.

외식기업의 서비스품질과 기업평판에 대한 구조적 분석

The purpose of this study was to examine the effect of food service companies’ service quality and the corporate reputation as they tend to be rapidly recovered after COVID-19. To this end it administered questionnaires to adults over 20s in Seoul and Gyeonggi-do, who have experienced Korean family restaurants, by setting implementation factors of food service companies’ service quality, based on the previous research. From the findings, the service quality and customer satisfaction were found to have significant effects on the corporate reputation. In addition, menus, services, physical environment and food quality, among the service quality factors, were found to have partially mediating effects on the customer satisfaction, while the food attributes did no have a significant effect on it, so they was found to have a fully mediating effect. On the basis of the findings, this study provided suggestions for reorganizing food service companies.

HMR 제품에 대한 외식 기업의 브랜드 자산이 브랜드 충성도에 미치는 영향

This study investigated the effect of brand equity of food service companies on HMR products on brand loyalty. In addition, we verified through empirical analysis whether perceived value has a mediating effect between brand equity and brand loyalty of food service companies. A survey was conducted on consumers in Seoul and Gyeonggi-do from May 22, 2023 to May 31, 2023, and 220 questionnaires were used for the final analysis. The analysis results are as follows. First, among the brand assets of restaurant companies for HMR products, brand image and perceived quality had a significant effect on brand loyalty. Second, the perceived value(emotional value) had a mediating effect between the food service company's brand equity(brand image) and brand loyalty for HMR products. The results of this study suggest effective marketing implications for gaining a differentiated competitive advantage in the food service market through the establishment of brand assets of food service companies for HMR products.

외식 기업의 ESG 경영과브랜드 이미지, 기업 명성, 구매의도 간의 관계

This study aims to investigate the relationship between ESG management of food service companies, brand image, corporate reputation, and purchase intention for consumers. The goal was to establish the academic background of ESG management activities and the theory of consumer behavior in the food service industry and to provide academic and practical implications for ESG management activities of food service companies. It is the result of this study. Hypothesis 1, “ESG management will have a positive (+) effect on the brand image”, was adopted. Hypothesis 2, “Brand image will have a positive (+) effect on corporate reputation”, was adopted. Hypothesis 3, “Brand image will have a positive (+) effect on purchase intention”, was adopted. Hypotheses 4 and 5, ESG management was found to have a positive (+) effect on corporate reputation and purchase intention by completely mediating brand image. Hypotheses 4 and 5 were therefore adopted. This study emphasizes the necessity of ESG management of food service companies and the importance of brand image.

한 외식 기업가의 경력발달 과정에 대한 협력적 자문화기술지

This study is a collaborative autoethnography that describes and gives meaning to a case in which a study participant participated in a Knowledge Management project with this researcher in the process through which he entered a restaurant company and finally became a manager. I introduced the process through which a knowledge worker creates, develops, and shares knowledge, and how knowledge-based corporate management promotes changes in members' career development. In this regard, I emphasized the meaning of tacit knowledge as a competitive advantage in food service companies, and emphasized the role of knowledge workers in the process of making the organization dynamic, the necessity of a culture to discover and share knowledge in food service companies, and the fact that knowledge management projects is effective for development of human resources. Finally, this study described the necessity of responsible management through autonomous authorities given through field-oriented talent cultivation in the restaurant industry.

Impact of the COVID-19 Pandemic on the Restaurant: Recommendations Based on an Expert Interview

This study examines how the impact of the coronavirus spread on business operations in the restaurant business varies depending on the level of restaurants adaptability to the challenges encountered during the pandemic, using three dimensions (analysis of consumer demand problems, optimization of corporate strategy and use of the company’s innovative potential). Through in-depth interviews with eight key food service industry experts in St. Petersburg, Russia, this study describes and fleshes out the rapidly transforming challenge of identifying major market changes in the restaurant business during the pandemic. The analysis showed that chain restaurants with sufficient resources to deal with employee turnover, technology development, brand building and customer loyalty are more resilient to the challenges resulting from the impact of the coronavirus spread than similar food service companies. While the presence of serious problems associated with consumer demand, the optimization of the offered dishes format and service had a significant impact on the relationship between the impact of the coronavirus spread and the inability to adapt to the new reality of doing business. The results of the research can be useful for entrepreneurs and managers of chain restaurants who develop marketing strategies to establish or adjust management decisions to adapt catering companies during a pandemic.

통합기술수용이론(UTAUT)을 적용한 패스트푸드점 키오스크 서비스가 감정적 가치 및 지속이용의도에 관한 연구

As the need for non-face-to-face services has increased due to the recent COVID-19 epidemic, food service companies are increasingly adopting kiosks to reduce costs. In this study, 203 questionnaire samples of 4-year university students in Busan were analyzed for demographic characteristics, reliability and validity of respondents using SPSS (V23.0) and AMOS 21.0 programs. As a result of testing the hypotheses, the sub-factors of the integrated technology acceptance theory were performance expectations (β=0.454, p＜0.001), effort expectations (β=0.258, p＜0.01), and social influence (β=0.408, p＜0.001). The effect relationship on the value was confirmed. In order to test the moderating effect of frequency of use, it was confirmed that there was a difference only in emotional value → intention to continue using (Δχ²=5.627) as a result of conducting a χ² difference test by dividing into the main high group and low group. As for the implications of the study, it was analyzed that performance expectations (β=0.454), social influence (β=0.408), and effort expectations (β=0.258) had an effect on emotional value in the order. This can be said to be the result of a well-reflected consumer demand for convenient kiosk use.

윤리적 리더십이 환경 조직문화와 친환경 수행에 미치는 영향

The study aims to suggest fundamental alternatives for future research on the eco-friendly performance of employees in food service companies by investigating the relationship between ethical leadership, environmental, organizational culture, and eco-friendly performance in food service companies. Ethical leadership in this study is operationalized as temperance, courage, fairness, and prudence, while environmental, organizational culture, and eco-friendly performance are conceptualized as single factors. The study was limited to employees of food service companies in the Seoul area, and a convenience sampling method was used to conduct an online (Google) survey. The hypothesis was tested through a sequence of statistical analyses, including frequency analysis, confirmatory factor analysis, discriminant validity, and structural equation model analysis. This study contributes to the existing literature by examining the influence of ethical leadership, environmental, organizational culture, and eco-friendly performance in food service companies. The study's results support existing theoretical research and provide practical implications for food service companies' operation plans and employees' eco-friendly performance.

외식기업 관리자의 변혁적 리더십이 직무열의와 직무수행에 미치는 영향

This study aims to investigate the effect of transformational leadership by food service company managers on employee job engagement and performance. The study seeks to establish a theoretical foundation for transformational leadership in the restaurant industry, explore future-oriented ways for leaders to interact with organizational members, and enhance the efficiency of food service management. A Google online survey was conducted using a convenience sampling method on employees working at food service companies. The survey was distributed from November 26 to November 29, 2022, and 289 responses were statistically analyzed. The results of the hypothesis testing are as follows: First, transformational leadership has a positive effect on job engagement. Second, transformational leadership has a positive effect on job performance. Third, job engagement has little effect on job performance. Fourth, transformational leadership positively affects job performance through job engagement. Overall, these findings indicate that adopting a transformational leadership approach by food service company managers can significantly positively affect human resource management and organizational development.