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What drives restaurant competitive productivity (CP): a comprehensive examination at meso-micro levels

机译:什么推动餐馆竞争生产率(CP):在中学微观层面进行全面检查

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PurposeThis study identified essential drivers of competitive productivity (CP) within the restaurant context at the meso-micro levels. Following evidence from previous research, this paper aims to discover if the relationships between the proposed drivers and restaurant competitive productivity (RCP) would differ based upon years in operations as a restaurant business (startup vs established).Design/methodology/approachData analysis was conducted using responses obtained from US restaurant managers. Structural equation modeling assessed the hypothesized relationships. Additionally, multi-group analyses were conducted to test the proposed moderating roles of restaurant firm age within the proposed model.FindingsResults documented that competitive personality, development and motivation were positively associated with employee competitive productivity (ECP) at the micro-level. Also, ECP, employee training, resource rareness, brand image and organizational culture were significantly and positively related to RCP at the meso-level. Additionally, the positive relationships between ECP and organizational culture, and RCP were greater in the established restaurant group compared with the startup group. However, the relationship between brand image and RCP was greater in the restaurant startup group than in the established group.Practical implicationsThis study offered empirical evidence regarding a combination of meso and micro level drivers and their roles in improving RCP. Findings can be adopted to develop effective operational strategies to improve RCP.Originality/valueAlthough RCP is critical and is proposed to be created by a comprehensive set of drivers considering organizational (meso-) and individual (micro-) situations, no literature has yet to adopt this comprehensive approach to assess RCP. This study focused on firm age and offered new knowledge about the need for developing specific strategies to improve RCP.
机译:目的研究确定了中文微观水平的餐厅背景下的竞争生产率(CP)的基本驱动因素。以下证据来自以前的研究,本文旨在发现所提出的驱动因素和餐馆竞争生产率(RCP)之间的关系基于作为餐厅业务(成立的启动VS)的业务之间的不同.Design /方法/方法分析进行了使用从美国餐厅管理人员获得的响应。结构方程建模评估假设关系。此外,进行了多组分析以测试Restaurant公司时代在拟议的模型中的建议的调节作用。文件证明了竞争人格,发展和动机与微米员工的竞争性生产力正相关。此外,ECP,员工培训,资源稀有,品牌形象和组织文化在中间级的RCP显着和正面。此外,与启动组相比,ECP和组织文化与RCP之间的积极关系以及RCP更大。然而,品牌形象和RCP之间的关系在餐厅启动组比在已建立的组中更大。正式综合性旨在提出关于中文和微观驾驶员组合的经验证据及其在改善RCP方面的​​作用。可以采用调查结果制定有效的运营策略,以改善RCP.originality / Valualthough RCP至关重要,并建议由一系列全面的司机,考虑组织(中间人)和个人(Micro-)情况,没有文献尚未进行文学采用这种综合方法来评估RCP。本研究专注于公司年龄,并为改善RCP的特定策略提供了新的知识。

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