Cooking and the Books: A Guide to Restaurant Accounting

The restaurant industry is known for particularly low profit margins; this project aims to understand where restaurants spend money and how expenses can be allocated for in this fast-paced environment. Through research of various cost accounting methods and the adaptability of those methods to restaurant culture, activity based costing (ABC) provided the most useful data for the restaurant. This project focuses on small business restaurants, specifically those that serve pizza. The backbone of experimentation for applying these accounting processes is a local pizza restaurant, in which the managers are unaware of how food cost and operating expenses could be combined to provide meaningful cost information. This study analyzes the process of implementing ABC in this restaurant to ultimately contribute to the formation of a deliverable. The product of this process is a guide which will walk restaurant owners through the application of ABC. This research and application process is intended to demonstrate to restaurant owners the purpose and ease of understanding the expenses of the business

Wellness and Obesity: Implications for Health Care Costs Among Restaurant Managers

Overeating, inadequate exercise, work-related stress, and long working hours are accepted issues among restaurant managers. The underlying question was whether such life styles affect employers\u27 health care cost and restaurant managers\u27 health and ability to cope with imposed business requirements. The author discusses strategies to help employers reduce health care costs, increase employee productivity, and improve job satisfaction

Knowledge management and business performance of casual dining restaurants in Malaysia

This study examines the relationship between knowledge management and business performance in a restaurant industry. A theoretical model that is based on the resource-based view of the firm is developed and tested empirically. The model includes three main components of knowledge management which are knowledge actualization, knowledge dissemination and responsiveness to knowledge where the performance of the restaurant is measured based on profitability and also customer satisfaction from the perspective of managers. Survey data of 164 casual dining restaurants’ managers in the Klang Valley, Malaysia was used to test the relationship between the main constructs in the study.Analysis reveals that only responsiveness to knowledge has a positive relationship with business performance.These findings suggest that profitability and customer satisfaction of the casual dining restaurant in Malaysia depend on how well the restaurant responds to knowledge of its customers, competitors and market conditions

Relationship between Various Employee Performance Recognition Techniques and Customer Satisfaction: Evidence from the Restaurant Industry of Pakistan

Employee performance recognition techniques are used extensively by every organization to recognize employees, which motivates employees to put more efforts in attaining more customer satisfactions in order to achieve organizational growth. Restaurants of contemporary epoch are putting more time, money and efforts to satisfy their employees because restaurant owners and managers know that external customers can never be satisfied until own internal employees are satisfied. In this paper, various techniques of employee performance recognition, which includes awards, bonus/cash, certificates of appreciations, praise in meetings, nominations for training and job redesign has been interrogated and gauged to evaluate their possible impacts on the customer’s satisfaction. A sample of 200 restaurant managers and 4000 customers of restaurants were taken for the study from the variety of restaurants of major cities of Pakistan, which includes Karachi, Hyderabad, Lahore, Multan, Islamabad, Rawalpindi, Peshawar and Quetta. Personal survey method was used to acquire data and General Linear Model was used to interrogate the relationship between various employee performance recognition techniques and customer satisfaction. Results show that all outlined performance recognition techniques have a positive relationship with the customer satisfactions which reflects that the employee performance recognition techniques have a pivot and vital role in making customers satisfied.Customer Satisfaction, Employee Performance, Performance Recognition Techniques

Exploratory Study of Service Quality, Corporate Image, and Customer Loyalty in Restaurants in Ghana

The aim of the study is to identify the effect of Service Quality and Corporate Image on Customer’s Loyalty .Questionnaires were distributed to collect responses from restaurant users in the Greater Accra region of Ghana. Descriptive statistics and correlation analysis were used to analyze the data and draw the conclusions. It was revealed that service quality and corporate image have strong positive association with customer’s loyalty .The study suggested that managers of restaurants provide needed logistics to aid frontline staff to avoid delays in meeting customer demands. This will lead to high level of customer retention, loyalty, high market share and profitability

Factors Influencing Restaurant Managers’ Willingness to Feature Locally Produced Meat

Food Consumption/Nutrition/Food Safety,

The Use of Performance Appraisal Systems in Restaurants

Do restaurant managers commonly use performance appraisals and, if so, how frequently anf for what purposes? The authors address these questions and review the restaurant industry in general