How Restaurateurs Make Decisions

Berger, Florence; Ferguson, Dennis H.; Woods, Robert

doi:10.1177/001088048702700417

Cited by 3 publications

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“…A manager in the hospitality or retail sector may have developed a preference for a work style that concentrates on more tangible customer interactions and customer-related problem solving rather than a more abstract,``paper-based'' or`t hird-person'' approach to organisational decision making. This pattern of concentration or focus is reported in a study of US restaurateurs which concludes that most operational problems arise in those areas which are of least interest to the manager (Berger et al, 1987). It would be interesting to determine whether managers at different levels in the hospitality sector exhibit similar work style preferences as it relates to their level of achievement in undertaking such activities earlier in their careers.…”

Section: Resultsmentioning

confidence: 91%

Managerial attitudes towards work activities in the hospitality and service industries

Waryszak

King²

2001

International Journal of Contemporary Hospitality Management

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This paper identifies the extent to which front-line managers in the hospitality, retail and banking sectors perceive work activities to be pleasant or unpleasant. General factorial multivariate analysis of variance was used to assess attitudes towards ten activities according to demographic characteristics. The activities were: deskwork, decision making, developing, disciplining, informing, innovating, leading, monitoring, persuading and time pressure. The findings indicate that managers in the service sector generally have a range of perceptions about activities, with some regarded as pleasant and others as unpleasant. The managerial perceptions identified in this study could have useful implications for the introduction of attempts to enhance staff motivation and performance. An improved awareness of managerial activity preferences on the part of senior managers and researchers may help to avoid certain problems and strengthen staff motivation. The present research is exploratory and should be followed up with a thorough assessment of whether there is a relationship between performance and activity preference.

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Section: Resultsmentioning

confidence: 91%

Managerial attitudes towards work activities in the hospitality and service industries

Waryszak

King²

2001

International Journal of Contemporary Hospitality Management

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Consumer Involvement in Restaurant Selection

Ladki

PfaD

1996

Journal of Nutrition in Recipe & Menu Development

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This study evaluates the effect of consumer orientation, consumer psychological involvement, and restaurant attributes on satisfaction with dining in ethnic restaurants. The sample represented 232 consumers. Correlation analysis revealed that the opinion, belief, and behavioral intentions of the active consumer significantly affect satisfaction. For the passive consumer no significant effect was found. Results of the stepwise regression analysis revealed that consumer satisfaction was significantly affected by restaurant attributes. Findings of this study contribute not only to consumer self-concept theory and satisfaction theory but also offers practical implications to the ethnic restaurant industry. [Article copies available from The Haworth Document Delivery Service: 1-8OO-342-9678.]

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Improving the Strategy Selection Process

Reich

2000

Journal of Hospitality & Leisure Marketing

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How Restaurateurs Make Decisions

Cited by 3 publications

References 0 publications

Managerial attitudes towards work activities in the hospitality and service industries

Managerial attitudes towards work activities in the hospitality and service industries

Consumer Involvement in Restaurant Selection

Improving the Strategy Selection Process

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