This research aims to reveal whether ergonomic aspects possess any influence toward restaurant customers' convenience. These ergonomic aspects comprise visual display, anthropometric, and environmental ergonomic which indicators were identified from an extensive literature review. The research employed both subjective and objective method measurement. Data from the subjective method were collected by using questionnaire from 100 customers in a restaurant in Surabaya, then Partial Least Squares-Structural Equation Modeling (PLS-SEM were performed to investigate the effect of ergonomic aspects toward restaurant customers' convenience. Data from the objective method were collected from direct observation or measurement. The results revealed that both anthropometric and environmental ergonomic possessed a positive significant effect on the customers' convenience, despite being not applicable to the visual display aspect. Meanwhile, the conformity between direct measurement and ergonomic standards showed that 52.38% of the ergonomic standards of this restaurant had already been fulfilled. The implications of this present study are also concluded in this paper.
Introduction: Conventional educational institutions around the world is currently hampered by a disruptive wave. Educational institutions, particularly schools, stress the need for controlled change to keep up with external uncontrolled changes. Learning Organization (LO) is very suitable to be implemented in every educational institution due to its conformity with continuous improvement and learning process. Objectives: This study aims to investigate the impact of Transformational Leadership (TL) on the creation of LO in a private school in Indonesia, especially among millennial employees working there. Novelty: This research is conducted in regard to the contextual (the implementation of TL in an educational institution and the inclusion of demographic factors) and the theoretical gap (detailed perspective on each of the dimensions of TL and the use of second-order modeling) left by previous research. Research Method: This study is designed as an applied research adopting mixed method approach to provide better triangulation and elaboration towards the case. Data is collected through survey and follow-up interviews towards the sample. Findings: This study points out that the implementation of TL has positive and significant impact on the creation of LO in the school, while the millennial age group does not moderate the impact of TL towards LO. In addition, Intellectual Stimulation is revealed to be the most reflective dimension of TL. Those results imply that the ability to correctly identify the contribution of each dimension in the leadership system will determine the success rate of an organization to implement changes.
Abstract:As the world's largest Moslem population of the world, Indonesia has been practicing halal principles in all aspects of the country's life. In foodservice business sector, halal accreditation acts as the assurance of food and beverage safety and quality that is legitimized by the government or the relevant Moslem religious bodies. This paper aims to examine the knowledge and attitudes of restaurant business operators in Surabaya toward halal certification. The study was exploratory in nature, applying in-depth interviews to eight informants who are owners or managers of the Chinese food restaurants in Surabaya. The findings showed that despite the positive attitude towards halal certification, the level of managers' knowledge about halal certification was still very low due to lack of information they officially received from the relevant organizations regarding the certification.
Stress in the workplace has became a major problem for employees and company. From the previous studies, several inconsistencies have been found. This study is an empirical verification aimed to analyze the stress differences on the gender and age of the employees in restaurant industry. This study utilizes a quantitative method with 200 respondents consisting of employees from 7 formal restaurants in Surabaya. The data analysis technique to examine gender differences is independent sample t-test and also one-way ANOVA, to test age differences. This research reveals that there is no significant stress difference between men and women. Nevertheless, there are some differences on stress experienced by employees based on the specific age range.
Sudden disruption caused by Covid-19 and VUCA business environment has been a wake-up call for business organizations to change, adapt, and transform. Hospitality business organizations, as one of the impacted industries, require transformative leaders to create Learning Organization environment, and to set innovative organization members. This research investigates the relation between Transformational Leadership, Learning Organization, and Innovative Work Behavior particularly in Hospitality Industries (hotels and restaurants) in Surabaya. This research mainly explores theoretical gap left by the predecessor researches by adopting new scaling used especially to evaluate Transformational Leadership and Learning Organization, and methodological gap by utilizing multivariate data analysis towards the respondents’ groups. This research is designed as a descriptive quantitative study, in which data is collected through questionnaire towards the sample. This study points out that while Transformational Leadership does correlate positively with the creation of Learning Organization, it possesses no significant relationship with the establishment of Innovative Work Behavior among the leaders group. Learning Organization also does not mediate the effects between those two. Operational staff, nevertheless, still significantly and positively affected by relation as pointed out by multivariate data analysis.
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