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Article
Publication date: 10 April 2017

Robin DiPietro

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…

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Abstract

Purpose

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.

Design/methodology/approach

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.

Findings

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.

Research limitations/implications

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.

Originality/value

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.

Details

International Journal of Contemporary Hospitality Management, vol. 29 no. 4
Type: Research Article
ISSN: 0959-6119

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Article
Publication date: 12 February 2018

Hongbo Liu, Hengyun Li, Robin B. DiPietro and Jamie Alexander Levitt

This paper aims to examine the effects of perceived authenticity at an independent, full-service mainstream ethnic restaurant and the moderating effects of diners 

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2273

Abstract

Purpose

This paper aims to examine the effects of perceived authenticity at an independent, full-service mainstream ethnic restaurant and the moderating effects of diners’ cultural familiarity and cultural motivation on the influence of perceived authenticity on perceived value and behavioral intention.

Design/methodology/approach

A total of 417 self-administered questionnaires were collected from customers of an independent, full-service Italian restaurant in southeastern USA. The data analysis was performed using structural equation modeling.

Findings

Restaurant authenticity has a positive influence on perceived value. Respondents who are more familiar with and interested in Italian culture and food tend to attach more value to the restaurant authenticity. Respondents tend to use authenticity to convey quality judgment of the restaurant.

Research limitations/implications

First, this study advances previous literature on dining authenticity by incorporating cultural familiarity and cultural motivation. Second, this study extends the theoretical framework of perceived quality of ethnic restaurants by connecting authenticity perceptions and quality assessment.

Practical implications

Results suggest that the managers at independent, full-service mainstream ethnic restaurants should focus on the restaurants’ environment and atmospheric authenticity, especially for customers who possess cultural familiarity and cultural motivation, while also ensuring the quality of food and service.

Originality/value

This study makes an initial attempt at studying the role of authenticity in a mainstream ethnic restaurant context and adds to the knowledge of restaurant authenticity from the perspectives of cultural familiarity, cultural motivation and perceived quality.

Details

International Journal of Contemporary Hospitality Management, vol. 30 no. 2
Type: Research Article
ISSN: 0959-6119

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Article
Publication date: 19 May 2020

Ryan R. Peterson, Robin B. DiPietro and Richard Harrill

The purpose of this paper is to explore the evolution of inclusive tourism in a small-island tourism economy of the Caribbean. Dubbed the “One Happy Island” in the…

Abstract

Purpose

The purpose of this paper is to explore the evolution of inclusive tourism in a small-island tourism economy of the Caribbean. Dubbed the “One Happy Island” in the Caribbean, the operationalization and development of direct and indirect channels of inclusive tourism are studied and discussed to foster policy guidance and future studies.

Design/methodology/approach

Based on an in-depth case study of Aruba, the findings yield significant insights on the unfolding of inclusive tourism within the context of a maturing small-island tourism economy in Aruba. A mix of historical socioeconomic analysis in conjunction with community resident perspectives provides an expanded framing of small-island inclusive tourism development.

Findings

In mature, small-island tourism economies such as Aruba, social and ecological disparities are particularly evident and over an extended period have exceeded direct economic contribution. The case study reveals an Aruban community experiencing significant negative socioecological impacts and subsequent diminishing economic contribution and well-being. Concerns about environmental pollution and destruction, the loss of quality of life and income equality, in addition to over construction and crowding, indicate a growing animosity toward tourism and further tourism growth.

Research limitations/implications

Based on previous studies, this study provides an extended framing of small-island inclusive tourism, which opens opportunities for further testing and validation across other small-island tourism economies. It provides a conceptual critique of classical tourism growth maxims in small-island developing states.

Originality/value

The paper provides rich historical insights using an in-depth case study approach that extends the concept and evolution of inclusive tourism in mature, small-island tourism destinations, especially in the Caribbean, thus providing a contemporary framing of inclusive tourism.

Details

Worldwide Hospitality and Tourism Themes, vol. 12 no. 3
Type: Research Article
ISSN: 1755-4217

Keywords

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Article
Publication date: 19 March 2018

Diego Bufquin, Robin DiPietro, Marissa Orlowski and Charles Partlow

This paper aims to examine the effects of restaurant managers’ warmth and competence on employees’ turnover intentions mediated by job satisfaction and organizational…

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1231

Abstract

Purpose

This paper aims to examine the effects of restaurant managers’ warmth and competence on employees’ turnover intentions mediated by job satisfaction and organizational commitment. The study aims to enhance existing literature related to the influence of social perceptions that casual dining restaurant employees may adopt regarding their restaurant managers.

Design/methodology/approach

The data came from 781 employees of a large US-based casual dining restaurant franchise group that owned 43 restaurants. Exploratory and confirmatory factor analyses were performed, followed by multilevel path and post hoc mediation analyses, to assess the effects of the proposed model.

Findings

Results demonstrated that managers’ warmth and competence represented a single factor, instead of two distinct constructs, thus contradicting several sociopsychological studies. Moreover, managers’ warmth and competence had an indirect influence on employees’ turnover intentions through both job satisfaction and organizational commitment.

Practical implications

Knowing that employees develop improved job attitudes and lower turnover intentions when they evaluate their managers as warm and competent individuals, restaurant operators should focus on both of these social characteristics when designing interviewing processes, management training, and performance appraisal programs.

Originality/value

By studying a casual dining restaurant franchise group that operates a single brand, thus minimizing variation in policies and procedures, this paper fulfills an identified need to examine two fundamental social dimensions that people often use in professional settings, and which have not been vastly studied in organizational behavior or hospitality literature.

Details

International Journal of Contemporary Hospitality Management, vol. 30 no. 3
Type: Research Article
ISSN: 0959-6119

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Article
Publication date: 31 July 2019

Robin DiPietro, Drew Martin and Thomas Pratt

This paper aims to investigate talent management (TM) practices of independent fine dining restaurant (FDR) organizations and explores why employee retention rates in FDRs…

Abstract

Purpose

This paper aims to investigate talent management (TM) practices of independent fine dining restaurant (FDR) organizations and explores why employee retention rates in FDRs are higher than other restaurants. This research adds to the TM literature by surfacing attitudes and influences that lead to employee retention.

Design/methodology/approach

The present study collects data using McCracken’s (1988) long interview method to provide insights into value similarities and differences between employees and independent restaurant managers. Fourteen interviews at two independent FDRs inform the results. This study employs a grounded theory approach.

Findings

Study results show that people take pride in working for the restaurants and the culture within the restaurant inspires a higher level of self-esteem. This independent, family-owned environment helps employees and managers achieve higher work performance and satisfy overall lifestyle needs. Respondents report their employment helps them to do things that bring out the best in them and allows them to accomplish other things that they want in life. The study also suggests that a shared value system between employees and managers creates a more stable workforce and longer tenure.

Research limitations/implications

The current study examines only two independent family-owned FDRs, so generalization is limited. The current study uses grounded theory to expand on research in the TM literature.

Practical implications

If owners and managers of FDR focus on addressing employees’ higher-order motivational needs, they have a better chance of retaining employees. Losing productive employees has high direct and indirect costs, and the restaurant industry is plagued with high turnover. Independent restaurants also need to evaluate their new employee orientations because unstructured training contributes to an environment of uncertainty. Developing a positive culture in an FDR is possible with a focused, family-oriented business. This work culture takes time to develop. Recruiting and selection methods to ensure a fit with the culture and values are a cost-effective method to ensure the continuation of this culture. The consistent values between employees and managers in this study demonstrate that hiring for personal values and not necessarily for skills already developed helps with positive TM in FDR.

Originality/value

The current study extends the knowledge in TM, ecological systems theory and motivational needs-based theory through detailed interviews and value analyses. Long interviews and triangulation of the data surface conscious and nonconscious memories from both employees and managers specifically relating to employee retention factors in FDR.

Details

International Journal of Contemporary Hospitality Management, vol. 31 no. 10
Type: Research Article
ISSN: 0959-6119

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Article
Publication date: 8 July 2013

Robin B. DiPietro, Yang Cao and Charles Partlow

The purpose of this paper is to investigate customers' perceptions and purchase intentions related to green practices in an upscale, green certified restaurant, on a…

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Abstract

Purpose

The purpose of this paper is to investigate customers' perceptions and purchase intentions related to green practices in an upscale, green certified restaurant, on a university campus located in the southeastern USA. Design/methodology/approach

Design/methodology/approach

The survey was adapted from a previous survey conducted by DiPietro et al.

Findings

The results revealed that customers believed that they are knowledgeable about green practices but they would still like to know more about them. Customers also expressed preferences related to restaurants that are environmentally friendly and use environmentally safe products. Moreover, female customers and people with higher education were more conscious regarding green practices. Customers who utilized green practices at home intended to visit green restaurants more often. Research limitations/implications

Research limitations/implications

The respondents were sampled from an upscale university restaurant, and were mostly within the age range of 50 and older (60.7 percent), which is not typical of a university foodservice operation. The restaurant used in this study catered more to faculty, staff and other professionals close to the university, and did not have a large student customer base. Another limitation of the study is that the prior knowledge and preferences of respondents regarding green practices was not measured. Because of the use of a convenience sample, the results are not generalizeable, but can be used to further research in this area. Practical implications

Practical implications

The practical implications of the study are that restaurant managers should target more specific marketing strategies and employee training related to green practices. Green restaurants that have a high proportion of female and highly educated customers should pay attention to promoting green practices, especially in areas that are visible to the guest, as these are the respondents who had the highest preference for being informed about green practices. Originality/value

Originality/value

The current study looked at an upscale, on-campus university restaurant that had a very highly educated and older population. Previous studies analysed fast food or casual dining restaurant perspectives. Compared to the Hu et al.

Details

International Journal of Contemporary Hospitality Management, vol. 25 no. 5
Type: Research Article
ISSN: 0959-6119

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Article
Publication date: 16 August 2018

Kristin Malek, Sheryl Fried Kline and Robin DiPietro

There are decades of research analyzing turnover in the hospitality industry and yet it remains nearly double other industries. Whereas previous studies have analyzed…

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8301

Abstract

Purpose

There are decades of research analyzing turnover in the hospitality industry and yet it remains nearly double other industries. Whereas previous studies have analyzed training and its impact on turnover, the purpose of this paper is to look at the direct relationship between training at the management level and how this impacts their direct employees’ turnover intentions.

Design/methodology/approach

This study utilized annual evaluation data from two luxury resorts in the southeast USA. Exploratory factor analysis was conducted which resulted in four factors: management style, manager/employee relations, manager training and employee turnover intentions. Multiple regression was utilized to assess these relationships between factors.

Findings

The analyses show that an employee’s perception of his or her manager was inversely related to turnover intentions. Additionally, it was found that management training and management style had a significant inverse relationship with employee turnover intentions. Finally, this study found that as manager training increases, employee turnover intentions decrease. This research indicates that if hotels invest in management training then there will be a reduction in employee turnover intention.

Research limitations/implications

The sample consisted of only two luxury full service hotels in the southeastern USA. Both luxury hotels recruited a significant amount of employees from local universities; therefore, the workforce was more educated than other hotels. This study should be replicated across hotel types and throughout various locations.

Practical implications

This research has relevant implications for practitioners. General managers should analyze their training requirements and fiscal appropriations. This research finds that if hotels invest in management training then there will be a reduction in employee turnover. If managers had more training, this study indicates that employees would view their managers more favorably, feel closer to their managers and have less of a desire to leave the organization.

Originality/value

Extant research has shown that employee training programs impact employee turnover and that manager training programs impact manager turnover. This study extends that research by showing that these segments are not autonomous; manager training has a significant direct effect on employee turnover intention. This has not been studied in turnover intention literature suggests that this could be the missing variable in the body of turnover research.

Details

Journal of Hospitality and Tourism Insights, vol. 1 no. 3
Type: Research Article
ISSN: 2514-9792

Keywords

Content available
Article
Publication date: 22 June 2021

Ryan R. Peterson and Robin B. DiPietro

Building on tourism crisis studies and behavioral economics, this study describes a national survey conducted among 439 Aruban tourism and nontourism employees.

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1033

Abstract

Purpose

Building on tourism crisis studies and behavioral economics, this study describes a national survey conducted among 439 Aruban tourism and nontourism employees.

Design/methodology/approach

Regression analysis was subsequently conducted to analyze the relationship between experienced well-being, crisis duration and tourism and nontourism employee sentiments.

Findings

The findings indicate that tourism employee sentiments are generally, and significantly, more negative and their concerns about the future are significantly more pessimistic than nontourism employees. The results show that the experienced well-being and expected duration of the COVID-19 crisis have a significant negative effect on tourism employees' sentiments. The paper provides several policies and industry recommendations for strengthening tourism employee well-being and economic resilience. Several avenues for future research are presented.

Originality/value

The current study contributes to this literature by showing that the increased pessimism and negativity of the tourism employees as compared to nontourism employees during the current pandemic influence their thoughts about future income and earnings as well as future purchases.

Details

International Hospitality Review, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 2516-8142

Keywords

Content available
Article
Publication date: 10 February 2021

Ryan Peterson and Robin B. DiPietro

Drawing on theories of development economics and sustainable tourism, this research explores the differences between sovereign and nonsovereign small island tourism…

Abstract

Purpose

Drawing on theories of development economics and sustainable tourism, this research explores the differences between sovereign and nonsovereign small island tourism economies (SITEs) and identifies the antecedents and effects of overtourism in the Caribbean.

Design/methodology/approach

The research design is based on a comparative case study of selected Caribbean SITEs. Case study research involves a detailed empirical inquiry that investigates a contemporary phenomenon within its real-life context. The main purpose of a case study is to provide a contextual analysis of the conditions and processes involved in the phenomenon under study. A comparative case study is an appropriate research methodology to explore new multi-faceted concepts with limited empirical evidence.

Findings

The results confirm previous studies that nonsovereign SITEs have a distinctive overdrive toward tourism specialization. Moreover, the findings indicate that overtourism is driven by both global and domestic policy factors and generates significant economic volatility, social inequality and ecological stress. The paper discusses the tourism policy implications of the evolving economic disconnectedness, environmental decay and social tensions in SITEs in the Caribbean.

Originality/value

Policy recommendations are presented for transitioning toward a more inclusive development and strengthening the resilience of small island tourism development in the Caribbean.

Details

International Hospitality Review, vol. 35 no. 1
Type: Research Article
ISSN: 2516-8142

Keywords

Content available
Article
Publication date: 12 October 2020

Robin B. DiPietro, Kimberly Harris and Dan Jin

The purpose of this study was to investigate restaurant employee behaviors and their likelihood of intervening when witnessing food safety threats.

Abstract

Purpose

The purpose of this study was to investigate restaurant employee behaviors and their likelihood of intervening when witnessing food safety threats.

Design/methodology/approach

A mixed method was used for this study with the focus group interview and survey questionnaire. A total of eight focus groups ranging in number of participants from to 6 to 12 were asked to respond to presented scenarios that depicted restaurant employees committing food safety risk behaviors and threats in the restaurant environment that would present food safety risks such as out-of-stock bathroom supplies, dirty tables in the restaurant dining area, employee personal hygiene issues and unclean production equipment. These participants were also asked to complete a draft of the survey that would later be edited and distributed to the sample population.

Findings

Results suggest that social norms and perceived severity of threats impact the likelihood that restaurant employees will intervene. Implications for academics and practitioners are discussed.

Originality/value

This study was special as it provides a synthetic viewpoint that considers how service organizations can work to do a better job of interviewing employees before starting their jobs about their beliefs and personal practices of food safety at home, their previous work in the restaurant industry and food safety culture that they may have worked in before, as well as increasing the communication in restaurants to build a food safety culture. These practices can help to lower risks to the public regarding food safety and can help to build relationship trust in the brands that we all love to indulge in when dining out.

Details

International Hospitality Review, vol. 34 no. 2
Type: Research Article
ISSN: 2516-8142

Keywords

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