Johnny Sue Reynolds

Attitudes to Work of Generation Y Students in Hospitality Management: a comparative analysis of students in England, Scotland and Northern Ireland

Abstract At the entry level we often hear, “We can teach people skills; but we cannot teach them the right attitudes.” Employee attitudes are an indicative factor as to whether an organization will succeed in the future. In the workplace then, attitudes towards work and the job at hand are of obvious importance. However, the literature has placed greater emphasis on job satisfaction and related issues, where attitudes are the outcome of work. It could be argued that attitudes to work, before entering a job, are perhaps more important, as they are antecedents and precursors to workplace performance and job satisfaction. This study addresses this gap by studying the attitudes to work of college students in Hospitality Management across the United Kingdom (UK) by conducting a survey of students in England, Scotland and Nothern Ireland. Students currently in college are predominantly from “Generation Y” (GEN Y), born between 1975 and 1995. As GEN Y members enter the work force in large numbers, it is imperative that employers gain deeper insights into their mindset. Work attitude is recognized as a multi-dimensional construct. The study found GEN Y students in UK to be largely positive in their attitudes to work and to exhibit relatively low levels of cynicism about work and promotion. Furthermore, the study found that with increasing age and work experience, students positive work attitude was enhanced, while their negative attitudes were ameliorated

Sources of Nutritional Information for Menu Development And Modification:: A Comparison of Quick-service, Midscale and Upscale Chain Restaurants

Abstract LEARNING OUTCOME: To examine sources of nutritional information used in menu development and modification by quick-service, midscale and upscale chain restaurants. The objective of this preliminary investigation was to determine and compare sources of nutritional information used by quick-service, midscale and upscale chain restaurants. The pre-test instrument was evaluated and completed via a pilot study involving members of the population. Content validity and clarity were established. The instrument was sent to all 309 members of the population, directors of product research and development for U.S.-based restaurant chains with the greatest annual volume. A total of 105 (34.0%) usable responses was obtained: quick-service (37.1%); midscale (27.6%); upscale (24.8%); and corporations representing more than one industry segment (10.5%). For quick-service chains results indicated the most frequent sources utilized for nutritional expertise were: external laboratory company for nutritional analysis (82.1%); corporate quality assurance department (64.1%); in-house registered dietitian, RD. (28.2%); external consultant (25.6%); and American Heart Association, AH. A (15.4%). Sources for midscale chains were: corporate quality assurance department (51.7%); external laboratory (41.4%); in-house RD. (17.2%); AH.A. (10.3%); and external consultant (10.3%). Upscale chains utilized: corporate quality assurance department (73.1%); external laboratory (57.7%); external consultant (26.9%); A.H.A. (15.4%); and in-house R.D. (11.5%). Sources utilized by corporations representing more than one industry segment were: corporate quality assurance department (45.5%); external laboratory (36.4%); external consultant (18.2%); and in-house R.D. (9.1%). Collectively, the two top sources of nutritional information utilized were corporate quality assurance departments (64.0%) and external laboratories (63.0%), while 20.0% of the chains have their own R.D. However, 28.0% of the quick-service restaurant corporations employ R.D.s. It is critical for R.D.S in various roles to increase interactions with restaurant operators to promote accurate nutritional information and healthful eating alternatives for consumers away from home.