The purpose of this study is to provide relevant information for non‐Chinese hoteliers and caterers who plan to engage in the Chinese food service industry within or beyond China’s boundaries. A total of 152 Chinese restaurant managers working in Hong Kong hotels were surveyed. Factor...

Despite the renowned poor employment practices across the hospitality industry recent analysis of the Workplace Industrial Relations Survey reported higher levels of job satisfaction among hospitality employees than those in other industries. This paper presents a collective case study of...

This paper explores ways of improving logistics and distribution supply chains within the food retail industry. It includes the concepts of logistics and supply chain as well as the new challenges in the food industry. The paper derives that business‐to‐business and e‐commerce are the ways...

Purpose – The paper is a reflection on the changes that have taken place in the area of food and beverage and serves as a reminder that it is still one of the most complex activities within the area of hospitality. Design/methodology/approach – The paper highlights major changes, with...

Purpose – The selection of a food service system (cook‐chill, cook‐freeze and cook‐hot‐hold) is a major strategic initiative, which involves a large capital investment. Each system has specific advantages and disadvantages and each is most suited to a particular set of operational...

Purpose – The paper aims to provide a better understanding of food service technologies, applied research and technical literacy needs in hospitality. Design/methodology/approach – Reviews the applied research in food services and the technical literacy needed to interpret and benefit from...

Purpose – Food servers are often in a unique position to influence what customers choose, which in turn may affect their enjoyment of that food. The purpose of this study, therefore, was to evaluate the influence of positive and negative comments made by servers on food choice and acceptance....

Purpose – The aim of this paper is to understand the price‐ending strategies in European restaurants and make practical suggestions to the managers. Design/methodology/approach – Data were collected from restaurant menus in three European countries. Results were compared with those of USA...

Purpose – This paper seeks to investigate Irish hoteliers' customer service requirements of their food suppliers and to measure the trade‐offs that hotel buyers are willing to make during the purchase decision. Design/methodology/approach – The study is based on a quota sample of 100...

Purpose – The purpose of this paper is to consider the occupational stress experienced by chefs and the moderating influence of coping behaviour and locus of control on stress outcomes. Design/methodology/approach – A total of 40 working chefs were surveyed. They were asked to complete an...