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Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics. This resource provides researchers and practitioners with a clear view of human capital in a competitive global marketplacewith various possible managerial solutions to increase efficiency, employee and consumer satisfaction, and organizational success. Experts from around the world and diverse backgrounds discuss up-to-date empirical research, unique insights, and effective management strategies.
As people across the country continue to spend more and more of their food dollars outside of the home every year, foodservice businesses must adapt to evolving consumer behavior and control the management of expendituresincluding human resourcesto be profitable. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches discusses in detail this essential part of managing organizational strategy in foodservice operations. From macro perspectives and the effects of globalization to approaches to managing a diverse workforce, this unique text examines the data, the strategies, and the theories to best help your people become more productive while making foodservice businesses profitable. The book contains extensive references and several figures, tables, and charts to clearly illustrate ideas.
Topics in Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches include:
a theoretical framework for management development for chain restaurant operations
the legal, business, and ethical issues in setting language policies for personnel
language barriersand the impact on job satisfaction, performance, and turnover
increasing performance to better monitor food temperature
the efficacy of restaurant sales incentives
cultural differences in collaborative ventures
four mechanisms to spur employees to provide better customer service
an empirical study on restaurant cooks' locus of control, job satisfaction, work stress, and turnover intentions
the perceptions of quick-service-restaurant managers regarding older workers
comparison study of intern experiences in the United Kingdom and India
Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches is an insightful resource for researchers, practitioners of all types, educators, and students.
Contents
Organizational Behavior and Human Resource Management in the Global Foodservice Industry: An Introduction (Dennis Reynolds and Karthik Namasivayam) A Theoretical Framework for Multi-Unit Management Development in the 21st Century (Christopher C. Muller and Robin B. DiPietro) Managing Language Policies in the Foodservice Workplace: A Review of Law and EEOC Guidelines (Bonnie Farber Canziani) The Role of Language Fluency Self-Efficacy in Organizational Commitment and Perceived Organizational Support (Rudolph J. Sanchez) Utilizing Task Clarification and Self-Monitoring to Increase Food Temperature Checks Among Restaurant Staff (Rhiannon Fante, Leslie Shier, and John Austin) Why Restaurant Sales Contests Are Self-Defeating (David L. Corsun, Amy L. McManus, and Clark Kincaid) A Recipe for Success: The Blending of Two Disparate Nonprofit Cultures into a Successful CollaborationA Case Study (Jane E. Barnes and Susan G. Fisher) Server Emotional Experiences and Affective Service Delivery: Mechanisms Linking Climate for Service and Customer Outcomes (Yongmei Liu and Jixia Yang) Understanding Culinary Arts Workers: Locus of Control, Job Satisfaction, Work Stress and Turnover Intention (Hsu-I Huang) Management Perceptions of Older Employees in the U.S. Quick Service Restaurant Industry (Robin B. DiPietro and Merwyn L. Strate) Comparison of Internship Experiences in Foodservice Firms in India and the UK (Vinnie Jauhari and Kamal Manaktola) Index Reference Notes Included
