CIS_LIBRARY_Database_Search_Techniques_Restaurant-Management.htm

SEARCH TECHNIQUES

Group Research Project

- Prof. G. Jones

EXAMPLE ONE: RESTAURANT MANAGEMENT (with emphasis on employee communication--specifically kitchen/server communication)

1. ANY RELEVANT PROFESSIONAL ASSOCIATIONS?

National Bar and Restaurant Association

http://www.bar-restaurant.com/

National Restaurant Association

http://www.restaurant.org/

(Note Industry Research & Research Reports)

Restaurant Management Web sites

http://www.restaurant.org/business/sites_mgmt.cfm

2. DATABASE SEARCH

The “Literature Review”

See:

http://members.dca.net/~areid/litview.html

and

http://www.research.umich.edu/proposals/pwg/pwgbackground.html

** I recommend choosing the "Advanced Search" option every time **

BUSINESS SOURCE ELITE [HUNTER LIBRARY]

[Searching ‘Restaurant’ + ‘Management’]

1 - 10 of 1448

Pages:

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See: All Results Academic Journals Trade Publications Magazines

Add (1-10)

1.	Attendees seek new tools, technologies. Nation's *Restaurant* News, 11/7/2005, Vol. 39 Issue 45, p60-60, 5/7p; (AN 18827662) PDF Full Text (1003K) Library holdings

2.	Deft personnel touch needed if M&As are to succeed. By: Liddle, Alan J.. Nation's *Restaurant* News, 11/7/2005, Vol. 39 Issue 45, p62-62, 2/5p, 1c; (AN 18827676) PDF Full Text (1.0MB) Library holdings

1,448 hits; too many to look through individually. Narrow your search.

Possible KEYWORDS (to be used in various combinations) = RESTAURANT, MANAGEMENT, FOOD, SERVICE, COMMUNICATION, AUDIT, EMPLOYEE, HUMAN RESOURCES, STAFF, EFFICIENCY

NEW SEARCH: RESTAURANT MANAGEMENT (WITH SCHOLARLY [PEER-REVIEWED] JOURNALS CHECKED)

1 - 10 of 131

Pages:

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See: All Results Academic Journals Magazines

Add (1-10)

A Concise Typology of Michelin Restaurants in Europe: Behind the Stars. By: Johnson, Colin; Surlemont, Bernard; Nicod, Pascale; Revaz, Frederick. Cornell Hotel & Restaurant Administration Quarterly, May2005, Vol. 46 Issue 2, p170-187, 18p; DOI: 10.1177/0010880405275115; (AN 16829034)
Library holdings

2.	Restaurant revenue management: Could it work? By: Kimes, Sheryl E.. Journal of Revenue & Pricing *Management, Apr2005, Vol. 4 Issue 1, p95-97, 3p; (AN 16504906*) PDF Full Text (61K) Library holdings

3.	Cognitive dissonance and the stability of service quality perceptions. By: O'neill, Martin; Palmer, Adrian. Journal of Services Marketing, 2004, Vol. 18 Issue 6, p433-449, 17p; DOI: 10.1108/08876040410557221; (AN 15357010) Library holdings

131 Hits; worth looking through…

ONE USEFULE POSSIBILITY:

Title:	How the Achievement of Human-resources Goals Drives *Restaurant* Performance.
Authors:	Koys, Daniel J.
Source:	Cornell Hotel & Restaurant Administration Quarterly; Feb2003, Vol. 44 Issue 1, p17, 8p
Document Type:	Article
Subject Terms:	CORPORATE profits PERSONNEL management RESTAURANT management RESTAURANTS
NAICS/Industry Codes:	56111 Office Administrative Services 72211 Full-Service Restaurants
Abstract:	Discusses several human-resources practices that improve the profitability of *restaurants. Key issues of interest; Analysis of pertinent topics and relevant issues; Implications on hotel and restaurant* administration.
ISSN:	0010-8804
Accession Number:	9453318
Persistent link to this record:	http://0-search.epnet.com.wncln.wncln.org:80/login.aspx?direct=true&db=bsh&an=9453318
Database:	Business Source Elite
View Links:	Library holdings

SECOND POSSIBILITY

(Searched “restaurant service”)

Title:	Labor Scheduling, Part 4.
Authors:	Thompson, Gary M.
Source:	Cornell Hotel & Restaurant Administration Quarterly; Jun99, Vol. 40 Issue 3, p85, 12p, 3 charts, 10 graphs
Document Type:	Article
Subject Terms:	RESTAURANT management SUPERVISION of employees
Abstract:	Part IV. Explains how *restaurant* managers can assess whether the forecasted workforce schedule is matching the day's customer demand. Difficulty managers face in workforce scheduling; Factors that must be considered in managing workforce scheduling; Outline on managing workforce scheduling.
ISSN:	0010-8804
Accession Number:	2042494
Persistent link to this record:	http://0-search.epnet.com.wncln.wncln.org:80/login.aspx?direct=true&db=bsh&an=2042494
Database:	Business Source Elite
View Links:	Library holdings

THIRD POSSIBILITY (a bit dated, perhaps)

Title:	A Walk-Through Audit to Improve Restaurant Performance.
Authors:	Fitzsimmons, James A. Maurer, Gavin B.
Source:	Cornell Hotel & Restaurant Administration Quarterly; Feb91, Vol. 31 Issue 4, p95, 6p, 3 charts, 1 graph, 2bw
Document Type:	Article
Subject Terms:	AUDITING RESTAURANT management RESTAURANTS SELLING TIPPING
NAICS/Industry Codes:	54121 Accounting, Tax Preparation, Bookkeeping, and Payroll Services 72211 Full-Service Restaurants
Abstract:	Reports on the findings of a walk-through audit for a *restaurant. Aspects of restaurant* *service* that can be quantified; Factors that affect the size of tips given by customers; Effects of suggestive selling on tips and *restaurant* sales.
ISSN:	0010-8804
Accession Number:	7177256
Persistent link to this record:	http://0-search.epnet.com.wncln.wncln.org:80/login.aspx?direct=true&db=bsh&an=7177256
Database:	Business Source Elite
View Links:	Library holdings

PEER-REVIEW UNCHECKED

ADVANCED SEARCH

RESTAURANT MANAGEMENT AUDIT

Title:	The service-quality *audit*.
Authors:	Luchars, James Y. Hinkin, Timothy R.
Source:	Cornell Hotel & Restaurant Administration Quarterly; Feb96, Vol. 37 Issue 1, p34, 8p
Document Type:	*Article*
Subject Terms:	AUDITING HOSPITALITY industry *HOTEL management
NAICS/Industry Codes:	54121 Accounting, Tax Preparation, Bookkeeping, and Payroll Services 72 Accommodation and Food Services
Abstract:	Discusses why some hotel corporations have failed in the implementation of service-quality improvement programs. Uses of a service-quality *audit; Steps in a service-quality audit*; Cost of error and cost of quality; Case study.
ISSN:	0010-8804
Accession Number:	9602210651
Persistent link to this record:	http://0-search.epnet.com.wncln.wncln.org:80/login.aspx?direct=true&db=bsh&an=9602210651
Database:	Business Source Elite
View Links:	Library holdings

RESTAURANT

EMPLOYEE

COMMUNICATION

Title:	EXAMINING THE IMPACT OF HUMAN RESOURCES MANAGEMENT ON ORGANIZATIONAL PERFORMANCE.
Authors:	Seonghee Cho¹ Woods, Robert H.² Mayer, Karl J.²
Source:	Academy of Management Proceedings; 2005, pA1-A6, 6p, 2 charts
Document Type:	*Article*
Subject Terms:	LABOR productivity MANAGEMENT *PERSONNEL management FACTOR analysis PERFORMANCE JOB performance
NAICS/Industry Codes:	56111 Office Administrative Services
Abstract:	This *article* discusses a study which examined the impact of human resources management (HRM) on organizational performance. First and foremost, the authors developed a reliable and valid measurement model for HRM practices covering six HRM domains (staffing, training and development, performance appraisal, performance rewards, *employee* relations, and internal *communication* systems) and tested it using confirmatory factor analysis. This study examined the interrelationships among the dependent variables and found that managers' turnover rates reduced by HRM practices indeed increased labor productivity. Labor productivity increased sales growth rates. The study also found that the effects of HRM implemented for the managerial *employee* group were very different from the effects of HRM implemented for nonmanagerial *employees* in terms of influencing a firm's bottom line.
Author Affiliations:	¹Hotel and *Restaurant* Management, College of Agriculture, Food and Natural Resources, University of Missouri, Columbia, Columbia, MO 65211-5140 ²University of Nevada, Las Vegas
ISSN:	0896-7911
Accession Number:	18778687
Persistent link to this record:	http://0-search.epnet.com.wncln.wncln.org:80/login.aspx?direct=true&db=bsh&an=18778687
Database:	Business Source Elite
View Links:	Library holdings

Title:	Tips For Connecting With *Employees*.
Authors:	Erdman, Adelle¹ info@tnwinc.com
Source:	Restaurant Hospitality; Mar2005, Vol. 89 Issue 3, p28-28, 1p
Document Type:	*Article*
Subject Terms:	ADVERTISING COMMUNICATION in personnel management EMPLOYEE motivation EMPLOYEES *PERSONNEL management
NAICS/Industry Codes:	5418 Advertising and Related Services 56111 Office Administrative Services
Abstract:	This *article* offers pieces of advice on how organizations can connect with their *employees. The success of nearly any operational initiative lies in its ability to motivate employees* into action or sometimes to change long-standing habits. Doing so can be a huge challenge since U.S. residents typically receive 1,500-plus informational messages a day. As a result, gaining *employee* attention is the first critical step of the successful *employee* *communications* campaign. In fact, the most effective *employee* education campaigns follow the lessons learned by advertisers. Just like an advertiser, business operators have a universe of people they need to reach with a message that will inspire a desired action. The next time they launch an operational initiative, they should look at the *employee* *communications* plan from the perspective of the three cornerstones of advertising: message, reach and frequency. Keep the message simple and relevant. Personalize the program, making sure the message tells why this is important to *employees. Make sure every employee* hears and sees the message. Avoid the mistake of using *communication* vehicles that only reach managerial *employees*. Many initiatives lose momentum when managers fail to pass on information.
Author Affiliations:	¹Director of Marketing, The Network, Inc.
ISSN:	0147-9989
Accession Number:	16378613
Persistent link to this record:	http://0-search.epnet.com.wncln.wncln.org:80/login.aspx?direct=true&db=bsh&an=16378613
Database:	Business Source Elite
View Links:	Library holdings

3. BOOKS

A. Library of Congress

http://www.loc.gov/

Library catalogs

http://catalog.loc.gov/

One item found (RESTAURANT, MANAGEMENT, COMMUNICATION) was

Brief Description:	Escoffier, Marcel Robert, 1949-
	Restaurant operations and controls : a practical guide / Marcel Robert Escoffier, Shirley Dennis-Escoffier.
	Englewood Cliffs, N.J. : Prentice-Hall, c1986.
	x, 246 p. : ill., forms ; 29 cm.
ISBN:	0137748035

Another:

Brief Description:	Ninemeier, Jack D.
	Restaurant operations *management* : principles and practices / Jack D. Ninemeier, David K. Hayes.
	1st ed.
	Upper Saddle River, N.J. : Pearson Prentice Hall, 2006.
	xv, 720 p. : ill. ; 26 cm.

B. Amazon.com

Running a Restaurant for Dummies
by Michael Garvey, et al (Paperback - July 9, 2004)
Avg. Customer Rating:
(Rate this item)

The Restaurant Managers Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation
by Douglas Robert Brown (Hardcover - September 3, 2002)
Avg. Customer Rating:
(Rate this item)
Other Editions: Hardcover - May 1989 | See all (2)

Although these are general treatments, they are current, and would provide a nice general overview of the issue of restaurant management—with some reference to internal employee communication. While such books are not technically “academic” sources (i.e., not peer reviewed, in the traditionally sense, as are journal articles) they are nevertheless likely to be written by experts in the field, and therefore credible.

4. GOOGLE

A. GOOGLE ‘SCHOLAR’ SEARCH

B. GENERAL SEARCH

A. Google Scholar Search, Examples

1. Developing a Restaurant Revenue-management Strategy

http://jchapuis.free.fr/cours/ym/articles/2002/sujet5.pdf

2. Restaurant revenue management
SE Kimes, RB Chase, S Choi, EN Ngonzi, PY Lee - 2004 - hotelschool.cornell.edu
... Internal measures Changes in the service delivery system Labor scheduling Menu
design Communication systems ... Restaurant Revenue Management ...

[free access with registration]

3. Generating positive word-of-mouth communication through customer-employee relationships

Dwayne D. Gremler

http://scholar.google.com/scholar?hl=en&lr=&q=cache:_8r6ENw59_YJ:operatix.emerald-library.com/pdfs/200385.pdf+

4. Analysis of the factors involved in restaurant management Job satisfaction and retention for Famous Dave’s of America

http://www.uwstout.edu/lib/thesis/2000/2000johnsonb.pdf

B. Google General Search, Examples

1. Communication Measurement as a Diagnostic Tool: A McDonald's Restaurant Systems Case Study

http://jobfunctions.bnet.com/abstract.aspx?docid=66456&promo=100200

2. Supervisory Skill Builders for Restaurant and Foodservice Operations
(Second Edition)

http://www.chipsbooks.com/supskill.htm

3. Foodservice 411

[Free, but requires registration]

http://www.foodservice411.com/

[It is most unlikely that one would use all of these sources in one report or presentation. They are displayed here as examples of how such research can help narrow the focus of your topic, and ask intelligent (focused) question during your interviews.]

5. INTERVIEWS

As discussed in class, in the text, and on the Web (see: http://paws.wcu.edu/gjones/WCU_COB_Writing_Resources.html#Interviewing )

Although experts in the field are highly credible, an interview does not count as a “scholarly source” (not peer reviewed). Interview experts or relevant mid- to upper-level organizational managers for this project.