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...

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...

Purpose: This study aims to identify key factors that affected US respondents’ dining behavior at restaurants during the midst of the COVID-19 pandemic. Design/methodology/approach: Due to the lack of a prior framework or model to test customers’ perceptions of dining-out behavior during...

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...

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...

Purpose: Moral aspects of food are gaining increased attention from scholars due to growing complexity of the food system. The foodservice system is a complex arrangement of stakeholders, yet has not benefited from similar scholarly attention on the moral facets. This gap is of significance...

Purpose – The purpose of this paper is to determine the job characteristics or key success factors of current multi‐unit managers (MUMs) in a large casual dining restaurant organization. Design/methodology/approach – The paper is a case study methodology which was used to survey a group of...

Purpose – The purpose of this paper is to determine differences in perceived needs of training among multi‐unit managers (MUMs) in a large casual dining restaurant organization. Design/methodology/approach – Case study methodology was used to survey a group of 71 MUMs in one organization...

Purpose – The purpose of this paper is to determine the relationship between QSC (quality, service and cleanliness) inspection scores and financial performance in quick service restaurants. Design/methodology/approach – Restaurant QSC inspection data were collected from 25 quick service...

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...