Restaurant Sector Research Articles

Best Practices for Small and Medium Scale Enterprise Success: A Study Based on Restaurant Sector in Sri Lanka

Journal of Business & Technology (JBT) is an open-access journal published by the Department of the Commerce and Financial Management of the University of Kelaniya, Sri Lanka. The journal follows a double-blind peer-review process and is published bi-annually (January, July). JBT aims to publish scholarly research, critical reviews, case studies, practitioner reviews and technology reviews in the fields of business and technology.

The Impact of the Covid-19 Pandemic on Tourism Sector in Indonesia Using a Structural Path Analysis Based on Inter-Regional Input-Output Matrix

<p style="text-align: justify;">At the end of 2019 the world was shocked by the new emerging infectious disease in China; the Coronavirus disease (Covid-19). This outbreak is spreading fast and has infected almost all countries including Indonesia, the WHO has designated Covid-19 as a pandemic. The Indonesian government issued a policy of limiting community activities in an effort to break the spread of the virus. This restriction resulted in a significant reduction in economic demand. Based on the release of economic growth data by BPS, Indonesia experienced a recession in the third quarter of 2020 with the transportation and tourism sectors being the sectors most affected by this pandemic. This study will analyze the impact of the Covid-19 pandemic in Indonesia on the tourism sector and its relationship with other sectors using Backward Linkage, Forward Linkage, Multiplier Effects, and Structural Path Analysis (SPA) methods on Indonesia's Inter-Regional Input Output (IRIO) data. According to the results of the analysis up to October 2020, Indonesia lost potential income in the tourism sector by 165.97 trillion rupiah. The hotel and restaurant sector has the largest impact on the formation of output by -99.09 trillion rupiah. The decline in output of hotel and restaurant sector gave a high multiplier impact on the food and beverage sector by -17.9 trillion rupiah and trade sector by -10.7 trillion rupiah. Regionally, the province of Bali and DI Yogyakarta became the provinces with the biggest impact from the decline in tourism due to the composition of the tourism sector in it’s regional economy is equal to 34,8% and 26,5%.</p>

The gender gap in the human capital of the restaurant sector

The purpose of this paper is to analyze the gender gap in the performance of activities and capacities in the manager position in micro and small restaurant companies in the city of Victoria, Durango. The Portela Human Capital Index (PHCI) and performance measurement were determined considering the labor competence standards CONOCER EC0422. The construct was validated through the Cronbach's alpha coefficient and the correlation of the performance indicators with those of human capital was sought; hypothesis tests were performed with non-parametric statistics searching for the behavior sample of men vs women. Results show demographic and performance characteristics; statistically they do not show significant differences between genders, although they show that men obtained the manager position at a younger age than women, even if having less experience. The proportion of women who must have a bachelor's degree to be considered for the position, compared to men, is higher. Finally, job performance is higher in workers who have a higher level of human capital, specifically in understanding and managing laws and regulations.

Effect of Value Equity on Repurchase Intention – A Study at the Manwah Restaurant Chain

This study was conducted to test the relationship between value equity and repurchase intention of diners at the Manwah restaurant chain. In this study, the authors propose five factors that constitute value equity in the restaurant sector. These are: food quality, service quality, environment, price, and convenience. Data were collected from 400 diners who had used the service at the Manwah restaurant system in Hanoi, and were analyzed by SEM. The results show that value equity positively affects the intention to repurchase. In details, all P-values have values less than 0.05, showing that the factors of food quality, service quality, price, convenience and service environment all have an impact on the value equity factor. Except for the negative price factor’s regression coefficient, all the regression coefficients have positive values, showing that these factors have a positive impact on value equity. The negative regression coefficient of the price factor on value equity shows that the reasonableness of the price (customers rate it as low cost compared to the quality and quantity of what they receive) has a negative effect on value equity.

Effect of Value Equity on Repurchase Intention – A Study at the Manwah Restaurant Chain

This study was conducted to test the relationship between value equity and repurchase intention of diners at the Manwah restaurant chain. In this study, the authors propose five factors that constitute value equity in the restaurant sector. These are: food quality, service quality, environment, price, and convenience. Data were collected from 400 diners who had used the service at the Manwah restaurant system in Hanoi, and were analyzed by SEM. The results show that value equity positively affects the intention to repurchase. In details, all P-values have values less than 0.05, showing that the factors of food quality, service quality, price, convenience and service environment all have an impact on the value equity factor. Except for the negative price factor’s regression coefficient, all the regression coefficients have positive values, showing that these factors have a positive impact on value equity. The negative regression coefficient of the price factor on value equity shows that the reasonableness of the price (customers rate it as low cost compared to the quality and quantity of what they receive) has a negative effect on value equity.

Marketing Analysis for the Construction of a Business Plan: Analysis of the Restaurant Sector in the Commercial Center of a City Located in the Brazilian’s Interior

Nowadays, when competitiveness has become a frequent factor among companies, they must be prepared and structured, in order to acquire competitive advantages in the market. The present work aims to analyze the restaurant market in the commercial center of the city of Lorena, state of São Paulo - SP, providing information on the profile of consumers, companies that compete in the market and influencing aspects in decision making in choosing the preferred establishment, thus providing the necessary subsidies for the elaboration of a possible business plan. The investigation was conducted through a bibliographic review and a market research applied to regulars in the commercial center of the municipality. The results obtained demonstrate the existence of a heterogeneous market, composed of consumers of the most varied ages, occupations and preferences for companies already established in the local commerce. The study also presented as the most relevant factors in the process of choosing the preferred restaurant the quality of the products, the service and the variety. Thus, the feasibility of proceeding to a detailed business plan, incorporating financial and marketing aspects, is concluded.

Ecology as the main way for sustainable development in agriculture

Based on these facts, it is clear that agriculture has a detrimental impact on the environment at this stage of development. Taking into account the negative consequences of its activities, it can be concluded that, in today’s world, there should be tendencies to create ecological equilibrium, soil recovery, restoration of biogeochemical cycles, improvement of the resilience of agro-ecosystems to ensure the cleanliness of all agricultural products. Their successful solution can only be based on environmental management, a comprehensive system of measures to conserve wildlife, and increased agricultural and livestock productivity. Positioning Russia as a country with good and clean lands for the production of food materials, with rich genetic resources, the good environmental situation in many agricultural regions will contribute to the creation of a favorable investment climate in such industries as ecological agriculture, production of environmentally friendly products, development of environmental, agricultural, and gastronomic tourism, service and restaurant sectors. Making the ecologization of agriculture a priority will help to address problems such as increasing soil fertility at the expense of soil-forming organisms, preserving the biodiversity of plants, animals, increasing the sustainability of agro- and biocenoses and it will ultimately lead to the restoration and preservation of human health.

Trends in energy and nutrient content of menu items served by large UK chain restaurants from 2018 to 2020: an observational study

ObjectiveThe objective of this study was to evaluate the change in energy and nutrient content of menu items sold in large UK chain restaurants (eg, fast food, full service) from...

Kontribusi Pajak Hotel Dan Restoran Sebelum Dan Sesudah Pandemi Covid 19 Terhadap Pendapatan Asli Daerah (PAD) Kabupaten Lombok Barat

This research is about the impact of the Covid 19 container on hotel and restaurant tax receipts in West Lombok Regency. West Lombok Regency is a Regency that relies heavily on the tourism sector as a mainstay sector in terms of receiving regional income after the agricultural sector. In this study, the authors found that the tax contribution from the hotel and restaurant sector is the largest contributor to PAD (Regional Original Income) compared to other sectors. However, in 2020 where the Corona virus has been detected in Indonesia and Lombok Island in particular, revenue from this sector has decreased significantly. In the future, the West Lombok Regency Government should be able to look for other sources of income and not be too dependent on tourism, because according to the findings of researchers the nature of the tourism sector is very sensitive to various issues such as security and comfort issues, even a few security issues are not good then will immediately make the tourism sector hit. If we look at the past four years, the tourism sector on the island of Lombok has twice been hit hard, the first in 2018 an earthquake that paralyzed this sector, the second in 2020 due to the Corona virus, government efforts need to be made West Lombok Regency to seek new tax receipts other than hotels and restaurants. This research is about the impact of the Covid 19 container on hotel and restaurant tax receipts in West Lombok Regency. West Lombok Regency is a Regency that relies heavily on the tourism sector as a mainstay sector in terms of receiving regional income after the agricultural sector. In this study, the authors found that the tax contribution from the hotel and restaurant sector is the largest contributor to PAD (Regional Original Income) compared to other sectors. However, in 2020 where the Corona virus has been detected in Indonesia and Lombok Island in particular, revenue from this sector has decreased significantly. In the future, the West Lombok Regency Government should be able to look for other sources of income and not be too dependent on tourism, because according to the findings of researchers the nature of the tourism sector is very sensitive to various issues such as security and comfort issues, even a few security issues are not good then will immediately make the tourism sector hit. If we look at the past four years, the tourism sector on the island of Lombok has twice been hit hard, the first in 2018 an earthquake that paralyzed this sector, the second in 2020 due to the Corona virus, government efforts need to be made West Lombok Regency to seek new tax receipts other than hotels and restaurants.

Kontribusi Pajak Hotel Dan Restoran Sebelum Dan Sesudah Pandemi Covid 19 Terhadap Pendapatan Asli Daerah (PAD) Kabupaten Lombok Barat

This research is about the impact of the Covid 19 container on hotel and restaurant tax receipts in West Lombok Regency. West Lombok Regency is a Regency that relies heavily on the tourism sector as a mainstay sector in terms of receiving regional income after the agricultural sector. In this study, the authors found that the tax contribution from the hotel and restaurant sector is the largest contributor to PAD (Regional Original Income) compared to other sectors. However, in 2020 where the Corona virus has been detected in Indonesia and Lombok Island in particular, revenue from this sector has decreased significantly. In the future, the West Lombok Regency Government should be able to look for other sources of income and not be too dependent on tourism, because according to the findings of researchers the nature of the tourism sector is very sensitive to various issues such as security and comfort issues, even a few security issues are not good then will immediately make the tourism sector hit. If we look at the past four years, the tourism sector on the island of Lombok has twice been hit hard, the first in 2018 an earthquake that paralyzed this sector, the second in 2020 due to the Corona virus, government efforts need to be made West Lombok Regency to seek new tax receipts other than hotels and restaurants.This research is about the impact of the Covid 19 container on hotel and restaurant tax receipts in West Lombok Regency. West Lombok Regency is a Regency that relies heavily on the tourism sector as a mainstay sector in terms of receiving regional income after the agricultural sector. In this study, the authors found that the tax contribution from the hotel and restaurant sector is the largest contributor to PAD (Regional Original Income) compared to other sectors. However, in 2020 where the Corona virus has been detected in Indonesia and Lombok Island in particular, revenue from this sector has decreased significantly. In the future, the West Lombok Regency Government should be able to look for other sources of income and not be too dependent on tourism, because according to the findings of researchers the nature of the tourism sector is very sensitive to various issues such as security and comfort issues, even a few security issues are not good then will immediately make the tourism sector hit. If we look at the past four years, the tourism sector on the island of Lombok has twice been hit hard, the first in 2018 an earthquake that paralyzed this sector, the second in 2020 due to the Corona virus, government efforts need to be made West Lombok Regency to seek new tax receipts other than hotels and restaurants.

Bankruptcy Prediction And Its Effect On Stock Prices As Impact Of The COVID-19 Pandemic

As COVID-19 pandemic hit the world since early 2020, one business sector in many countries that struggling to survive is tourism and its derivatives, such as restaurants and hotels. This study aims to examine the accuracy of the Springate and Grover models in predicting bankruptcy, as well as the effect on stock prices of tourism, restaurant, and hotel sector in Indonesia. The results show that all sample tourism, restaurant, and hotel companies are bankrupt under the Springate model, whilst according to Grover's model the findings are varied during the study period. Furthermore, the Grover model is implied to be more accurate than the Springate model. The effect of both prediction models on stock price appears dissimilar. Springate's prediction model suggests a positive and significant effect on stock prices, whereas there is no strong evidence about the effect of Grover’s prediction model.

Quantification and mapping of fish waste in retail trade and restaurant sector: Experience in Emilia-Romagna, Italy.

The circular economy approach imposes the complete recovery of components, materials and energy from waste. Many active compounds with biomedical and nutraceutical applications can be extracted by Fish Waste (FW), but few are the operating industrial plants. Quantification and mapping of the potential FW availability along the entire fish value-chain is crucial in fostering its actual valorisation. Apart at industrial processing, in the distribution segment the estimation of FW availability is absent. This paper aimed to quantify and locate FW generated by point sources such as supermarkets, fishmongers and restaurants as well as to establish the diffuse domestic FW production in a 4,5M inhabitants region. The study provides an exportable method and indications for comparable worldwide areas. A simplified valorisation scenario for equivalent biomethane production is also presented. Direct interviews and indirect approach based on fish consumption have been adopted and compared. Large supermarkets and medium-large restaurants are the main FW producers (239 and 125kg/week, respectively) followed medium-large fishmongers and medium supermarkets (63 and 86kg/week, respectively). In the investigated region the larger FW point sources are supermarkets (average 3000Mg/y), while fishmongers are the smaller (average 750Mg/y). Restaurants (average 1400Mg/y) show the wider range of variability between 460 and 8000Mg/y. The indirect methodology reveals that domestic FW production ranges from 2376 to 3961Mg/y. Per capita estimations of FW ranged from 0.5 - 3kg/y. The economic value of FW (biomethanation route) is 68 EUR/Mg. A qualification as "highly potential waste" would promote FW valorization.

Analisis Pengaruh Faktor Fundamental terhadap Harga Saham Sebelum dan Selama Pandemi Covid-19

This study aims to find empirical evidence of the influence of the current ratio, fixed asset turnover, debt to equity ratio, and return on assets on stock prices. The sample in this study amounted to 36 companies taken from a population of 42 companies in the hotel, restaurant and tourism sub sector listed on the Indonesia Stock Exchange in 2019 and 2020. Determination of the number of samples was carried out by purposive sampling method. The research data were analyzed using multiple linear regression analysis with the help of SPSS. Testing was carried out separately between data for 2019 and data for 2020. Data for 2019 shows conditions before the covid-19 pandemic, while data for 2020 shows condition during the covid-19 pandemic. The result of the study found empirical evidence that the current ratio, fixed assets turnover, and return on assets had e effect on stock prices in both condition. Meanwhile, the debt to equity ratio has an effect but is not in accordance with the exixting theory where the debt to equity ratio has a negative effect on stock prices. In this study, the debt to equity ratio has a positive effect, this indicate that the company’s capital structure uses more funds provided by creditors to generate profits.

The Cyberdivisions Produced by the Design of VGI under the Platform Economy: The Case of the Restaurant Sector in TripAdvisor

There is increasing concern regarding the inequalities produced by digital platforms based on volunteered geographic information (VGI). Several forms of inequalities have been observed, namely the unequal spatial coverage and the uneven levels of usage even in territories with good coverage. However, VGI platforms under the logic of platform economy have generated other forms of spatial inequality that require more attention. The cyberspace within VGI platforms is producing different cyberspatialities, especially with the platformisation processes that have made this type of inequality more evident. With this in mind, this paper aims to explore the making of cyberdivisions under the platform economy. We argue that the design of VGI within digital platforms is generating cyberdivisions in the urban economy. This research is particularly interested in exploring the restaurant sector in the TripAdvisor platform in the city of Lisbon. In this paper, we draw on a representative survey by questionnaire to restaurant firm owners. We obtained 385 responses out of a universe of 3453 restaurants. This sample provides a confidence level of 95% and a confidence interval of 5%. In addition, we webscraped data from TripAdvisor to assess its coverage in Lisbon. This study reveals that there are different forms of online presence and engagement which have generated cyberdivisions.

Perspectives for the Development of the Restaurant Business in Ukraine in a Pandemic

Abstract. Introduction. The restaurant business is different from all other businesses. It is an enterprise that combines traditions, management mechanisms and experience, philosophy and economics, as well as psychology. At the same time, to be in trend, you need to be able to respond quickly to new economic and global challenges in the form of a pandemic and, as a result, reduced purchasing power. By the beginning of 2020, about 550,000 people worked in the restaurant sector. Now they are almost a third less. And this is a big problem for catering, many institutions simply can not find enough professional staff. But in spite of everything, food always remains one of the essential attributes of human life, and the food industry is one of the most profitable if the business is properly organized. Every year the number of establishments, especially fast food, grows, and people are willing to pay more for quality service and delicious food. Ironically, the pandemic has increased interest in the restaurant business. However, numerous studies have shown that in 2019-2020 the restaurant business was reduced to almost zero. Today, restaurants, focusing on their audience, are adapting to the new challenges and crises caused by the pandemic to protect their businesses from risks and losses. However, the prospects of the restaurant business require analysis, a personalized approach and the ability to adapt quickly to market conditions. Purpose. The purpose of the article is to analyze the prospects for the development of the restaurant business and its main trends in a pandemic in Ukraine. Results. All Ukrainian restaurants were forced to reconsider the principles of operation and customer service. Analysis of statistics, analysis of publications on the restaurant business showed that restaurants in 2021 are more focused on Ukrainian cuisine and traditional dishes of other countries. The reorientation also affected target groups of restaurants. Today, almost all restaurants are democratic in terms of the price of the average check and the dishes offered. Institutions are created with a certain design, music, menu, as well as a fascinating legend. Now popular are themed restaurants or art cafes with beautiful design and history. Conclusions. Identified trends in the restaurant business 2021-2022 showed that many restaurateurs were able to adapt, reduce costs, reorient and apply new trends to develop their business. Restaurants with a good reputation and loyal customers have felt mostly a change in the preferences of visitors (they began to order less). However, the restaurant business is still considered quite profitable and attractive for investment. It is worth mentioning the fact that the most visited places after the end of the lockdown in 2020 were restaurants, bars and cafes

Recuperation and characterization of calcium carbonate from residual oyster and clamshells and their incorporation into a residential finish

The final disposal of waste generated by human activities has been turned into a great challenge; until now, little attention has been paid to organic waste, particularly from the restaurant sector. This work describes the process of obtaining calcium carbonate contained in oyster and clam shells re-collected in seafood restaurants. The IR absorption spectra of all the samples revealed the presence of characteristic bands of the carbonate group located at 872, 712 and 1414 cm−1; the peak at 1081 cm−1 of the clamshells confirms the presence of the aragonite phase. The SEM images allow observing a granular morphology whose agglomerates having a size within the range of 0.5–15 μm in brown shells, and a lower dispersion prevails in the grey species and oyster shells that go from 0.3 to 5.9 μm. All of the shells were found to be composed of carbon (C), oxygen (O2) and calcium (Ca) in different concentrations. The calcium carbonate obtained from clamshells has an orthorhombic crystalline structure, while the oyster carbonate has a rhombohedral structure as the calcium carbonate used in the construction industry; the morphology particles also coincide with each other. The material obtained combined with a mixture composed of resin, cellulose, and granules were used to prepare a paste, which was used as a residential finish.

FUTURE TRENDS IN EMPLOYEE REQUIREMENT IN HOTEL AND RESTAURANT SECTOR IN SRI LANKA

This paper aims to forecast future employee requirements in the hotel and restaurant sector in Sri Lanka and identify the correlation between different labour categories with tourist arrivals. The literature illustrates the fact that there is a significant shortage of forecasted data on labour in the hotel and restaurant sector, particularly in Sri Lanka. Therefore, this research fulfilled the empirical gap forecasting the future employee requirements in the hotel and restaurant sector in Sri Lanka. Secondary data were used and analyzed using quantitative techniques. Annual data were obtained from annual statistical reports from 2000 to 2018 published by Sri Lanka Tourism Development Authority in Sri Lanka. The linear regression model was used to forecast different employee categories in the hotel and restaurant sector and Karl Pearson’s correlation was used to test the correlation between labour categories (independent variables) and tourist arrivals (dependent variable). Findings indicate that there is a positive and very strong relationship between tourist arrivals and different labour categories since the coefficient of correlation is more than 0.8 in all relationships. The study forecasts that 2.4. million foreign tourists will arrive in Sri Lanka in 2024 and 146105 employees in different categories in the hotel and restaurant sector in Sri Lanka is required. As compared to the required labour force with the existing employees, hotel and restaurant sector in Sri Lanka is required 24898 employees in 2024. Thus, the study provides better insight into future trends of employability requirements of the hotel and restaurant sector which leads to preventing the risk and uncertainties in future manpower planning in the industry.

Identification of Vocational High School Competency Based on Leading Potential of The Region in Batu City

The target of the synchronization program are schools that have areas of expertise that are not in accordance with the potential of the superior map of the region, the difference is seen from the superior potential of the region synchronized with the distribution of areas of expertise in each province in Indonesia. This research aims to determine the competence of vocational skills in Batu City, based on the findings of the phenomenon of various regional potentials owned by each sub-district spread across Batu City with a Spectrum of Middle School Expertise Vocational High School (SMK) / Vocational Madrasah Aliyah (MAK), with the hope that graduates who are intended to be able to develop and cultivate the potential of the region properly. This type of research used qualitative descriptive, data collection methods conducted by interview, study of related documents, and observation of findings in the field to collect any data and facts scattered throughout the region sub-districts in Batu City (Kecamatan Batu, Bumiaji, Junrejo), as well as with data triangulation analysis techniques. Based on the findings in Batu District, there are 3 main potentials, namely the tourism sector, th e restaurant sector, and the tourism sector transportation and agriculture. Batu District has 4 main labour sector priorities, namely the restaurant, hotel sector, tourism and transportation service sector, and agriculture sector. Sync result Finding the potential of the Batu City area with a spectrum of vocational expertise competencies is expected to create competent human resources in developing the Batu City area.

Classifying the degree of exposure of customers to COVID-19 in the restaurant industry: A novel intuitionistic fuzzy set extension of the TOPSIS-Sort

Despite the rigid public safety protocols of the restaurant sector amid the COVID-19 pandemic in an effort to restart economic activities, customers do not feel secure eating at a sit-in restaurant, which is associated with prolonged restrictions on movement. As a mitigating initiative, holistically evaluating customers’ perceived degree of exposure to COVID-19 in restaurants is deemed relevant in the design of mitigation measures. Such an agenda is associated with multiple attributes under decision-making uncertainty within the framework of multiple criteria sorting (MCS). Thus, this work addresses this problem domain by proposing an intuitionistic fuzzy set extension of the previously developed TOPSIS-Sort (i.e., IF TOPSIS-Sort). As a case demonstration, 40 restaurants are evaluated under six attributes that define exposure to COVID-19. With 250 survey participants, the IF TOPSIS-Sort assigns 10, 13, and 17 restaurants to low, moderate, and high exposure classes, respectively. With this classification, crucial insights are offered to the restaurant industry for planning and policy formulation. To determine its effectiveness, a comparative analysis was carried with other distance-based MCS methods. Findings reveal that the proposed method is pessimistic and that other methods tend to underestimate the assignments, which may be counterintuitive, especially in applications related to public health. These sorting differences may be associated with addressing the vagueness and uncertainty in decision-making within the IF TOPSIS-Sort platform. The proposed novel IF TOPSIS-Sort is sufficiently generic for other domain sorting applications and contributes to the MCS literature.

Profil épidémiologique et clinique de I ’insuffisance veineuse chronique dans le secteur d'hôtellerie-restauration de la région de Sétif-Algérie durant la période 2016-2018

The purpose of our work is to carry out an epidemiological study among the workers of 18 hotels in the region of Setif, in order to estimate the prevalence of this pathology, to identify the risk factors and to propose prevention recommendations.The study population concerned a total workforce of 628 male-dominated workers, interesting 18 hotels in the region of Setif, whose hotel staff consists of floor staff, kitchen and catering, reception and security reception and maintenance.Workers responded to a pre-established questionnaire to collect socio-demographic and occupational data, reviewing all venous risk factors and functional symptoms. The venous clinical examination of the lower limbs was carried out with reference to the international classification CEAP.Our study found a high prevalence of CVI in the hotel and restaurant sector (62.4%). A significant association of CVI is found with age, female gender, familial inheritance of CVI, overweight and obesity. Floor and kitchen trades were the most concerned with CVI, with prolonged standing posture, heavy loads, among the occupational factors taken into account.The high prevalence of CVI in the hotel and restaurant sector motivate change in the low-profile and discriminatory image of this frequent and chronic condition.Multidisciplinary work is at the heart of integrated care, the occupational physician can contribute to the early detection and prevention of this disease in the workplace.