The influence of the structure of employees on sensory quality of restaurants' food

The influence of the structure of employees on sensory quality of restaurants' food

Bibliographic Details
Main Authors:	Dragan, Tešanovic, Milovan, Krasavcic, Bojana, Miro Kalenjuk, Milijanko, Portic, Snježana, Gagic
Format:	text
Language:	eng
Published:	Emerald 2014
Subjects:	Food,Restaurants,Structure of employees,Sensory quality

Similar Items

Intervention improves restaurant employees' food safety compliance rates
by: Valerie K., York, et al.
Published: (2009)

New developments concerning wages and hours in the restaurant industry
by: Andrea, Chuang, et al.
Published: (2003)

The effects of restaurant quality attributes on customer behavioral intentions
by: Milos, Bujisic, et al.
Published: (2014)

The modern Canadian restaurant: food for thought
by: Bill J., Gregorash
Published: (2017)

Who knows more about food allergies – restaurant managerial staff or employees?
by: Yee Ming, Lee, et al.
Published: (2018)

Dual pillars of hotel restaurant food quality satisfaction and brand loyalty
by: Hassan, Bihamta, et al.
Published: (2017)

Discrimination in the restaurant industry
by: Sharon, Carton, et al.
Published: (2001)

Menu engineering in upscale restaurants
by: Paul, Morrison
Published: (1996)

Evaluation of Microbial Quality of Offered Foods in the Restaurant of Educational Center
by: Effat Farzanehnia, et al.
Published: (2018-06-01)

Tackling the challenges of reducing and managing food waste in Mumbai restaurants
by: Jehangir, Bharucha
Published: (2018)

The formation of consumer attitudes and intentions towards fast food restaurants
by: Björn, Frank
Published: (2012)

Factors affecting choice and image of ethnic restaurants in Serbia
by: Veljko, Marinkovic, et al.
Published: (2015)

Serving food safety: consumer perceptions of food safety at restaurants
by: Andrew J., Knight, et al.
Published: (2007)

Identifying the underlying structure of perceived service fairness in restaurants
by: Young, Namkung, et al.
Published: (2009)

Young consumers in fast food restaurants: technology, toys and family time
by: Julie, Kellershohn, et al.
Published: (2018)

Effect of fortification on the compositional and sensory attributes of cowpea‐amala
by: O.A., Ashay, et al.
Published: (2001)

An examination of capital structure in the restaurant industry
by: Arun, Upneja, et al.
Published: (2001)

Consumer loyalty in the restaurant industry
by: Mona A., Clark, et al.
Published: (1999)

Restaurant and foodservice research
by: Robin, DiPietro
Published: (2017)

Defining bar food consumption patterns in United States chain restaurants
by: John L., Stanton, et al.
Published: (2012)

Sensory evaluation and consumer perception of some commercial green table olives
by: Emin, Yilmaz, et al.
Published: (2012)

Understanding customer satisfaction in the UK quick service restaurant industry
by: Quang, Nguyen, et al.
Published: (2018)

Classifying restaurants to improve usability of restaurant research
by: Bonnie Farber, Canziani, et al.
Published: (2016)

Structural constraints on organizational and interorganizational learning in the restaurant sector
by: Anne‐Mette, Hjalager
Published: (1998)

Benchmarking the service quality of fast‐food restaurant franchises in the USA
by: Hokey, Min, et al.
Published: (2011)

Cross‐cultural competitive benchmarking of fast‐food restaurant services
by: Hokey, Min, et al.
Published: (2013)

Role of restaurant employees’ intrinsic motivations on knowledge management
by: Seonjeong (Ally), Lee, et al.
Published: (2017)

Ukrainian restaurant business in formation of food safety under eurointegration conditions
by: Marina Dyadyuk, et al.
Published: (2017-12-01)

POLITIC OF ISLAMIC DEVELOPMENT IN THE CITY OF HANOI (VIETNAM): STUDY OF HALAL FOOD RESTAURANT
by: Warjio Warjio, et al.
Published: (2015-06-01)

Short food supply chain between micro/small farms and restaurants
by: Claudia, Paciarotti, et al.
Published: (2018)

Branded restaurants employees’ personal motivation, flow and commitment
by: Alastair W., Watson, et al.
Published: (2018)

The influence of context upon consumer sensory evaluation of chicken‐meat quality
by: Orla, Kennedy, et al.
Published: (2004)

Microbiological and Sensory Quality of Milk on the Domestic Market
by: Piotrowska Anna, et al.
Published: (2015-12-01)

Customers’ expectations factors in restaurants
by: Domingo, Ribeiro Soriano
Published: (2002)

What does it take to survive in the restaurant industry of the 90’s?
by: James A., Filipan, et al.
Published: (2000)

Are highly satisfied restaurant customers really different? A quality perception perspective
by: Young, Namkung, et al.
Published: (2008)

Identification of service quality attributes for restaurant operations: a Hong Kong case
by: Kit‐Fai, Pun, et al.
Published: (2001)

Nutritional information on restaurant menus
by: Bharath, Josiam, et al.
Published: (2009)

The UK Chain Restaurant Market: Developments in this Evolving Industry
by: David, Duffill, et al.
Published: (1993)

Food marketing: the public house sector
by: Rosalind, Jones, et al.
Published: (2012)