John M. Antun

Like It! Learn It! Use It? A Field Study of Hotel Training

This field study examines factors influencing hotel employees’ ability to transfer the concepts that they learned in job training when they return to work. The study was conducted during a major hotel company’s training program. The training objective was to ready front-desk associates to operate a new property management system (PMS). Past business research suggests that trainee characteristics, training design, and work environment factors can positively impact an employee’s transfer of training. Role-play exercises and surveys were used to explore the validity of this research in a hospitality setting. This study’s findings suggest that proper management of these impact factors can foster enhanced transfer of training in hotels. Strategies are offered to help hospitality human resource professionals improve training transfer in hotels.

Where Everybody Knows Your Name: Homophily in Restaurant Atmospherics

Atmospherics are an underresearched, yet important aspect of restaurant performance. This study takes an exploratory approach to measurement development, by conceptualizing a social capital scale to measure homophily in five different restaurant settings, and all three traditional meal periods. A national sample of 1,220 restaurant-goers was obtained, and a unidimensional construct reflecting homophily was found overall; for breakfast and lunch periods, and within three of the five restaurant types. We offer insight into these findings, and discuss the use of the scale in future research.

Accurately Assessing Expectations Most Important to Restaurant Patrons: The Creation of the DinEX Scale

Over the years, those studying the restaurant industry have attempted to accurately assess what expectations are most important to restaurant patrons. The results have been centered on the domains of food, service, and atmosphere. This research adds the domain of social connectedness and homophily to the model. A scale to accurately and efficiently measure these concepts was created utilizing both qualitative and quantitative research techniques and engaging 5 samples numbering 2,500 respondents. Five stages were employed to provide validity, reliability, stability, and homogeneity. A 20-item sale—DinEX—was created using a two-step confirmatory analysis approach.

Menu Analysis: Design, Merchandising, and Pricing Strategies Used by Successful Restaurants and Private Clubs

Abstract The menu is a key factor in influencing the guests first impression of the facility, the menu selections they are likely to order, and sets expectations about the food and beverages they are about to receive. Menu development is an ongoing process. To maintain a competitive advantage, menus must remain flexible. This study examines the dinner menus of successful restaurants and private clubs. The analysis compares menu design characteristics and pricing strategies used by restaurants and clubs that have been awarded honors in their industry segment. Each restaurant has received the DiRoNA award, and each club has received the Platinum Clubs of America honor. By identifying menu design techniques and pricing strategies used by these restaurants and clubs, other operators may benefit from applying these aspects to their businesses.

Food Service Employee Satisfaction and Motivation and the Relationship with Learning Food Safety

Abstract Employee food safety training is conducted to reduce food borne illnesses. This is particularly important with culinary employees. However, training alone cannot reduce the propensity for employees to produce non-contaminated foods. According to researchers, organizational behavior contributes to the reduction of food borne illness occurrences because it can help understand and improve the performance of employees. This study investigated the influence of the work environment and employee motivation on HACCP (Hazard Analysis Critical Control Points) based food safety training. Specifically, it explored if university food service employee satisfaction and self-perceived motivation are antecedents to the learning acquired during training. The results indicated that two components of employee satisfaction and training satisfaction predicted food safety post-training test scores of employees.

Menu success: a menu analysis of awarded fine dining restaurants and private clubs

Abstract Several organizations that bestow awards in the hospitality industry objectively measure numerous criteria within an operation to determine the level of service and degree of product quality offered to consumers. The achievement of these award(s) is an indicator of success. This study seeks to objectively measure and compare the menus of 61 decorated fine dining restaurants and private clubs. Each restaurant in the study has received the Distinguished Restaurants of North America (DiRoNA) award, and each private club in the study has been awarded the “Platinum Club of America” honor. Menus were received from 36 of the 40 (90%) restaurant facilities, and 25 of the 38 (66%) private club facilities, and represent a wide array of operations and locations.

The Impact of Learning Transfer Outcomes on Employed Culinary Arts Graduates' Perceptions of Career Success

Abstract This study examines the learning transfer outcomes of recent Culinary Arts program graduates relative to the impact of including convenience product analysis skills in the programs curriculum. Eighty-four public, accredited, associate degree granting Culinary Arts programs were identified as the population of interest. The program administrators were polled regarding the inclusion of convenience product analysis skills in their curriculum. Two groups were created from these responses. The first group included these skills and the second did not. Eight programs were randomly selected from each group. Forty recent graduates were selected from each of these programs. A total of 640 recent Culinary Arts program graduates were administered the Minnesota Satisfaction Questionnaire. The scores from each group were compared and analyzed. Statistically significant results and relationships were obtained when comparing the groups.