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In terms of service hospitality, recent discussions of value-in-use from the perspective of service-dominant logic have focused on the customer’s determination of value and control of the value creation process. The purpose of this paper is to extend these discussions by exploring the value creation process in the Western-style restaurant in Taiwan, which is developed value-in-eat creation for restaurants. In Taiwan, Western-style restaurants are as popular as Chinese restaurants because of globalization and cultural integration. However, to local restaurateurs and managers, managing a Western-style restaurant in terms of localization and hospitality on value-in-eat creation presents both academic and practical issues. Thus, this paper aims to investigate Western-style restaurant hospitality management alternatives on the value-in-eat creation process in Taiwan using a data mining approach.

Based on a market survey, a total of 1,187 questionnaires was incorporated into a database. The questionnaire design is divided into 7 parts with 35 items. All questions are designed as nominal and ordinal (not the Likert scale) scales. Data mining approach, including cluster analysis and association rules, cluster analysis is investigated possible customer profiles and association rules is implemented to explore customer preference patterns and rules on the value-in-eat creation process.

Data mining results show two patterns including Pattern 1: meal patterns and customer preferences for restaurant hospitality management and Pattern 2: customer relationship management (CRM) for restaurant hospitality management that customer profiles and preferences on meal patterns, service patterns and CRM are engaged to suggest effective Western restaurant hospitality management alternatives, such as proper bundles for restaurant types, meals, exotic atmosphere and services of hospitalities in terms of a value-in-eat creation process.

To the best of the authors’ knowledge, this study is the first study to investigate consumers’ behaviors in Western-style restaurants using the measurement of nominal and ordinal scale for questionnaire development and further to implement a data mining approach on selected data samples. In addition, this study illustrates the patterns/rules of Taiwan customer preferences that best explain the knowledge of how to manage Western-style restaurants from the perspective of customer hospitality using data mining.

在酒店服务领域, 近期的从服务主流逻辑为视角关于使用价值的讨论主要集中在消费者对价值的定义以及掌控价值创造的过程。本研究的主要目的是拓展这些相关的讨论从而发掘关于在台湾经营的西餐厅的顾客价值创造过程, 进而开发餐厅的饮食价值创造。由于全球化进程, 台湾的西餐厅和中餐厅同样受欢迎。然而, 对于本地的餐厅所有人和经营管理者来讲, 管理西餐厅关于价值创造过程中的地方化和服务管理还存在学术和实践问题。因此, 本文运用了数据挖掘的方法对西餐关于价值创造的另类途径进行了探索。

基于市场调研, 本研究导入了1187份问卷作为数据库。问卷由7部分35项条目组成。所有问题以称名量表和顺序量表（非李克特量表）测量。数据挖掘包括了聚类分析和关联分析。聚类分析用来分析消费者概况, 关联分析来探究顾客倾向以及饮食价值创造过程。

数据挖掘结果显示了两种模式, 1：食物以及顾客对餐厅的接待管理的偏爱以及模式, 2：客户关系管理包括顾客概况和对饮食模式的偏爱, 服务模式以及顾客关系维护的另类建议, 诸如适度的捆绑销售包括餐厅种类, 菜系, 异域风情的就餐环境以及服务来体现饮食价值创造的过程。

本研究是首次探索了用称名量表和顺序量来研发的消费者问卷并且运用了数据挖掘的方法研究了西餐厅的消费者行为。 此外, 本研究阐明了台湾消费者的偏爱模式从而更好的解释了如何用数据挖掘的方法来研究西餐厅的服务管理。

The purpose of this paper is to present a review of the foodservice and restaurant literature that has been published over the past 10 years in the top hospitality and tourism journals. This information will be used to identify the key trends and topics studied over the past decade, and help to identify the gaps that appear in the research to identify opportunities for advancing future research in the area of foodservice and restaurant management.

This paper takes the form of a critical review of the extant literature that has been done in the foodservice and restaurant industries. Literature from the past 10 years will be qualitatively assessed to determine trends and gaps in the research to help guide the direction for future research.

The findings show that the past 10 years have seen an increase in the number of and the quality of foodservice and restaurant management research articles. The topics have been diverse and the findings have explored the changing and evolving segments of the foodservice industry, restaurant operations, service quality in foodservice, restaurant finance, foodservice marketing, food safety and healthfulness and the increased role of technology in the industry.

Given the number of research papers done over the past 10 years in the area of foodservice, it is possible that some research has been missed and that some specific topics within the breadth and depth of the foodservice industry could have lacked sufficient coverage in this one paper. The implications from this paper are that it can be used to inform academics and practitioners where there is room for more research, it could provide ideas for more in-depth discussion of a specific topic and it is a detailed start into assessing the research done of late.

This paper helps foodservice researchers in determining where past research has gone and gives future direction for meaningful research to be done in the foodservice area moving forward to inform academicians and practitioners in the industry.

Operations management involves utilizing given resources as efficiently as possible to deliver services to customers and meet business goals. Developing efficient business operations requires a hospitality organization to design efficient service environments, as part of its mission. This chapter articulates the key design and planning strategies for the development of a successful hospitality organization. The first section covers the process of location selection, as the most important factor leading to the success of a hospitality organization. The second section discusses strategies for estimating the number of users (service employees and customers) during peak and idle times to justify a costly financial investment. The third section concerns the readers with the topic of layout planning, with the goal of service optimization for a targeted number of customers. The fourth section deliberates workflow conditions, and finally, the last section addresses the ambience and design of the physical hospitality environment, which is crucial for customer evaluation of a hospitality organization as it creates a first impression.

This research investigates the effects of consumers' online information searching on their dining satisfaction in upscale restaurants during the pandemic. Customers frequently rely on online sources to gather information about upscale restaurants prior to their visits.

Data from 307 diners across the top ten popular upscale restaurants in Hong Kong were analysed by using SEM to explore the links between customers' needs, information search, restaurant attributes and customer satisfaction.

This study uncovers customers' online search behaviours and identifies restaurant attributes that are associated with customer satisfaction, which were not typically emphasised before the COVID-19 pandemic. Driven by their social and psychological needs, customers devoted more time to reading written comments by other consumers compared to visual images or self-descriptions from restaurants. Only service attribute significantly influenced customer satisfaction, while food and price attributes were not significant.

The findings of this study provide valuable insights for researchers and practitioners, shedding light on the altered needs and preferences of consumers following the unprecedented health crisis.

This study contributes to the development of expectancy disconfirmation theory and needs theory through the investigation of consumers' online information searching behaviours and dining satisfaction in upscale restaurants during the pandemic. By identifying the most important attributes influencing customer satisfaction, this research can aid upscale restaurants in developing effective marketing strategies and enhancing customer experiences.

Given the complexity of a post-conflict environment, the restaurant sector needs to be analyzed not just from the economic perspective. This paper aims to identify the diverse macroenvironmental and managerial factors underlying restaurant failures in Lebanon. The authors hope that this effort may help increasing restaurant success rates in other post-conflict settings.

The aim of this paper is to explain how macroenvironmental pressures influence the restaurant business and which managerial factors are most critical in a post-conflict context. The authors adopted a qualitative method by conducting face-to-face, semi-structured interviews.

The findings show that restaurant failures in a competitive and uncertain post-conflict environment were caused mainly by a snowball of internal organizational factors related to bad management, poor human resource management policies, inefficiency and fraud. Internal organizational factors can all be associated with human mistakes and bad decisions, including excessive initial investment, expensive decoration, inability to manage monthly expenses, bad communication and market research.

This study contributes to the literature regarding restaurant failures in post-conflict regions and presents results that are expected to help managers in family- and non-family-owned businesses to enhance their decision-making process.

The purpose of this paper is to report on how the University of Central Florida's (UCF's) Rosen College of Hospitality Management (RCHM) has established a long‐term and successful partnership with the hospitality and tourism industry in Central Florida.

A case study approach was followed and the findings and examples reported in this paper were drawn from official documents and the authors' personal experiences.

The RCHM, one of the leading hospitality and tourism colleges in the world, has established and maintained successful partnerships with hospitality and tourism organizations in the Central Florida region. Over the years, industry partners have committed significant resources to the RCHM. In return, the RCHM has supported the industry by providing trained students and graduates, along with numerous research and consultancy projects. These successful partnerships were accomplished through mutual trust, an understanding of each other's needs and expectations, and successful collaboration between key industry owners/executives and senior administrators of the RCHM and UCF.

This study implies that the establishment of strong partnerships between hospitality and tourism organizations and hospitality colleges requires college administrators to work closely with industry owners/executives to build mutual trust, personal friendships, and a common understanding of industry needs and expectations. Future studies may investigate similar successful industry‐university partnerships.

This study provides examples on how a hospitality college can form long‐term and successful partnerships with hospitality and tourism organizations.

There are few studies that provide evidence of successful partnerships between hospitality colleges and hospitality and tourism organizations.

The purpose of this paper is to examine the relationships of capacity/layout (CL), design (D), location, (L), hygiene (H), human resource management (HRM), food quality (FQ) and ambiance (A) in operations management strategies (OMS) and the direct and indirect effects of OMS on customer satisfaction (CS) and customer behavioral intentions (CBIs) that might affect income and, therefore, be influential regarding café-restaurants in Sulaimania in Iraq.

Data are collected through a survey questionnaire using a simple random sampling methodology from 254 customers of 46 casual café-restaurants. Methodology includes demographic analysis, factor analysis, structural equation modeling and mediation analysis.

Concerning relationships between structural and infrastructural elements of OMS, only CL and H influence HRM, D and H affect A, and H influences FQ. Regarding relationships between OMS and CS and CBIs, only L, HRM, FQ and A affect CS. Concerning the relationship between CS and CBIs, CS influences CBIs. Finally, given indirect effects of OMS on CS and CBIs, HRM mediates relationships between CL-CS and H-CS; FQ and A mediate relationships between H-CS; and CS mediates relationships between L-CBIs, FQ-CBIs and HRM-CBIs.

The study that treats seven variables in OMS is limited to Sulaimania in Iraq. Thus, the findings cannot be generalized. The study might guide future studies about the way OMS elements forge CS and CBIs in café-restaurants where owners/managers develop credible strategic plans.

The study provides a unique insight into the hospitality industry in Iraq where studies among elements of OMS are few and far between.

This study aims to consider how the degree of participation at various hierarchical levels impacts action plan implementation success and firm financial performance. Specifically, the study seeks to assess the relationship among organizational structure, involvement by top management, middle management, lower management and frontline employees and its effect on firm performance; and, when controlling for firm size and industry segment membership, the effect of the relationship among direct involvement effects and interacting involvement effects on performance.

The study used survey methodology and a random sample of members in a US state restaurant association. The analysis included comparisons between groups using independent sample t tests and hierarchical regression to assess direct and interacting effects.

The findings indicate that, regardless of firm size or industry segment, the direct effects of greater top management involvement and the interaction effects of one three‐way interaction (middle management, lower management, and frontline staff) and the four‐way interaction led to higher levels of action plan success. For the longer‐term impact on financial performance, higher participative approaches used by top management and frontline staff were significantly associated with higher overall profits and financial success.

The sample was drawn from a specific region in the USA and may not be generalizable. The study attempts to minimize the potential for non‐response bias and to ensure inter‐rater reliability but these potential threats to validity cannot be totally ruled out.

In general, higher top management participatory approaches are important to enhance financial and strategy implementation success, regardless of firm size. The interaction of participation by all levels of the firm is a useful approach to increase the likelihood of strategy implementation success. Top management and frontline employee participation are critical organizational levels for enhancing participative management approaches and ultimately increasing financial performance for all foodservice firms.

The value of this study is the consideration of the impact of participation by degree across four hierarchical levels on firm performance and plan execution success.

Examines the impact of restricting tobacco smoking in the Australian hospitality industry. Recent Australian legislation has demonstrated strong support for the rights of individuals to a smoke‐free environment in public places. Describes a study undertaken in 1990, and repeated in 1992, to assess patrons′ attitudes to smoking in restaurants. Discusses the implications of the results for the hospitality industry.

The purpose of this paper is to assess the level of strategic management topic representation within the academic field of hospitality. The study addresses the following questions: what is the frequency of articles related to the topic of strategy in recent hospitality journals? How does the content of these articles differ from the more general field of strategic management? And, what are the potential gaps where researchers in the hospitality field can make contributions?

This study looks at the number and percentage of strategy-related articles published in leading hospitality journals for 2005 through 2009. The determination of the percentage of strategy-related articles published and categorizing these articles by key strategy topic area required several steps: defining strategic management as an academic area within hospitality; determining key strategy topic areas and key words or terms; and defining characteristics of the hospitality field that may impact what is and what is not strategic management in hospitality. Hospitality journal articles were then coded as strategy-related or other, and (if determined to be strategy-related) the articles were categorized into one of ten key topic areas.

Overall strategy articles represent about 27 percent of the total journal articles from the five-year period. In comparing hospitality journals to the sole top-tier business journal focusing on strategy, this study indicates differences exist among key topic areas of focus. These differences seem to indicate that researchers in general strategic management tend to focus on less applied and more theoretical notions of strategy where researchers in hospitality strategic management tend to focus on more tactical methods when addressing questions of strategy.

The limitations of this study are: the study focuses on four hospitality journals and the top-rated general strategy journal; and categorizing strategy articles was done using inter-judge reliability by the authors. Future research might identify a socially constructed definition of strategic management in hospitality.

The importance of strategic management and strategic thinking in hospitality and hospitality research has never been greater. With increasing turbulence in the global environment, the field of hospitality (and its related research) must assess and provide strategic approaches to address challenges and opportunities for the future.

The value of this study is in providing an overview of what has been studied in hospitality strategy in the recent past and pointing out future research opportunities for hospitality strategic management issues.