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Work values of Chinese food service managers
Simon Wong, Chak‐Keung; Manson Chung, Kam‐Ho - In: International Journal of Contemporary Hospitality Management 15 (2003) 2, pp. 66-75
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...
Persistent link: https://www.econbiz.de/10014762575
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Bank and Product Selection: Hong Kong
Kaynak, Erdener; Kucukemiroglu, Orsay - In: International Journal of Bank Marketing 10 (1992) 1, pp. 3-16
Examines an empirical study by questionnaire survey to determine the importance of selected patronage factors used by 106 Hong Kong consumers in choosing domestic and foreign banks. Although Hong Kong consumers use domestic banks more, they perceive the usefulness of a select number of services...
Persistent link: https://www.econbiz.de/10014760133
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Study of managerial job satisfaction in Hong Kong’s Chinese restaurants
Lam, Terry; Baum, Tom; Pine, Ray - In: International Journal of Contemporary Hospitality Management 13 (2001) 1, pp. 35-42
restaurants in Hong Kong. The findings indicated that work environment, job itself, and rewards are critical factors in predicting …
Persistent link: https://www.econbiz.de/10014762487
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Menu engineering and activity‐based costing – can they work together in a restaurant?
Raab, Carola; Mayer, Karl - In: International Journal of Contemporary Hospitality Management 19 (2007) 1, pp. 43-52
Purpose – This research paper aims to examine whether using menu engineering (ME) together with activity‐based costing (ABC) for menu analysis gives new insights about true menu profitability. The traditional ME approach only uses food cost to determine the contribution margin of individual...
Persistent link: https://www.econbiz.de/10014762798
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Restaurant marketing: selection and segmentation in Hong Kong
Jack Kivela, Jaksa - In: International Journal of Contemporary Hospitality Management 9 (1997) 3, pp. 116-123
organizations hoping to penetrate new markets, and re‐examine their current market needs. Uses restaurants in Hong Kong as an …, other “lesser” choice variables may be the deciding factors in the final restaurants selection or reflection. The four …/fast‐food restaurants. The results indicate that customers’ perceptions and therefore their preferences of choice variables, varied …
Persistent link: https://www.econbiz.de/10014763398
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Consumer research in the restaurant environment, Part 1: A conceptual model of dining satisfaction and return patronage
Kivela, Jaksa; Inbakaran, Robert; Reece, John - In: International Journal of Contemporary Hospitality Management 11 (1999) 5, pp. 205-222
This article proposes a conceptual model that explains dining satisfaction and predicts post‐dining behavioural intentions. The model provides a reference framework for conceptualising and describing the effects of disconfirmation on individuals’ dining and post‐dining experience...
Persistent link: https://www.econbiz.de/10014763499
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Preferential segmentation of restaurant attributes through conjoint analysis
Koo, L.C.; Tao, Fredrick K.C.; Yeung, John H.C - In: International Journal of Contemporary Hospitality Management 11 (1999) 5, pp. 242-253
(i.e. family meal, business meal and tourists) and employee groups (i.e. service sector, hotels and floating restaurants …
Persistent link: https://www.econbiz.de/10014763502
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Consumer research in the restaurant environment. Part 2: Research design and analytical methods
Kivela, Jaksa; Reece, John; Inbakaran, Robert - In: International Journal of Contemporary Hospitality Management 11 (1999) 6, pp. 269-286
In Part 1, a model of dining satisfaction and return patronage was developed and described. Based on extensive review of the relevant consumer behaviour literature the model was developed and underpinned by the disconfirmation and expectancy theory. As noted in the article, disconfirmation...
Persistent link: https://www.econbiz.de/10014763505
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Quality management and job satisfaction
Lam, Simon S.K. - In: International Journal of Quality & Reliability Management 12 (1995) 4, pp. 72-78
Reports on the results of a survey of 220 front‐line supervisors in Hong Kong using the job descriptive index (JDI) to investigate the perceived impact of total quality management (TQM) programmes on job satisfaction. Shows that the respondents were much less satisfied with the work dimension...
Persistent link: https://www.econbiz.de/10014800995
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Staff job‐related ethics of hotel employees in Hong Kong
Chak Keung Wong, Simon - In: International Journal of Contemporary Hospitality Management 10 (1998) 3, pp. 107-115
Unethical consumer practices in Asian countries have attracted much attention from business practitioners. The availability of counterfeit products such as computer disks, fashion clothing and watches, etc., provide a negative impression to the business world. This research aims to investigate...
Persistent link: https://www.econbiz.de/10014763442