Kimberly J. Harris

Training Techniques and Tools: Evidence from the Foodservice Industry

The purpose of this study is to investigate current issues with regard to the usage of training techniques, tools, and technology in the foodservice industry. In addition to this, the study seeks to gain an understanding of strengths and weaknesses associated with current training techniques, tools, program implementations, and solutions to training problems. Also investigated were recommendations for improved training by those who are involved in or directly conduct training as a profession. Specifically, this study examines issues related to diversity in the workforce by surveying trainers, training directors, human resource directors, and vice presidents in the foodservice industry. The study’s results suggest that current training programs continue to be traditional in format and lack the diversity needed to improve the quality of communication and overall effectiveness.

Industry internships: feedback from participating faculty and industry executives

This study investigates the experiences of both faculty and hosting property executives with internship programs offered through the Council for Hotel, Restaurant, and Institutional Education. Surveys were sent, via myriad methods, to participants asking for a summary of their experiences and suggestions for improvement. Also of interest was the feedback from hosts; therefore, surveys were also sent to all hosting company representatives for similar feedback. It was discovered that internships are of growing value to faculty and hospitality organizations and the continued development of experiences must be a priority. An interesting suggestion made by hosting executives was the hope that they could arrange internships with educational institutions, wherein they could also return to the academic environment to rekindle enthusiasm, obtain new skills, and update their knowledge on issues facing the industry they represent.

Service Encounters and Service Bias: A Preliminary Investigation

The hospitality industry tends to be cyclical as well as seasonal. Therefore, hotels, restaurants, and other travel firms must be prepared to compete during periods of low demand. One of the potential areas for obtaining a competitive advantage is to offer better service than the competition. This study examines the reasons given by hotel and restaurant customers for their “excellent service” experiences and their perceptions regarding service bias. This study found that most of the reasons were tangible and the majority of the respondents believe that hospitality service is biased toward certain customers.

Training issues: a pilot study of the Florida Randolph-Sheppard program for vision-impaired foodservice managers.

Abstract This paper reviews issues relating to the vision-impaired (V-I) foodservice management program and subsequent training supported by the Randolph-Sheppard Act and the Randolph-Sheppard foodservice program (henceforth referred to as RS) of 1936. The act gives vision-impaired foodservice managers preference for the award and operation of vending operations in all types of federal and government buildings as well as road-side rest areas. As a pilot study, this paper investigates the perception of V-I respondents pertaining to training and other issues covered under the RS program. The results spur suggestions for potential improvement to the RS program in the State of Florida, as well as a need for improved training and inspection of V-I sites nationwide. Tips for those who might train the vision-impaired foodservice manager are also included.

Revving up for a New Year: Faculty Take to the Field

Faculty participating in the faculty intern program offered through I-Chrie and sponsored by Marriott International report on the value of updating skills through the field experience. This report includes the variety of experiences each faculty gained through participating in high quality orientation programs and rotations through departments in limited and full-service hotels. Of particular interest in this report is the experience of interning during the terrorist attacks in New York and the effect it had on property operations.

Foodborne illness outbreaks in restaurants and patrons’ propensity to return

This study aims to investigate the decision-making process consumers engage in when choosing to return to a restaurant that has experienced a foodborne illness outbreak.,A scenario-based survey was conducted to collect data from 1,025 respondents on their propensity to return to restaurants that have been cited for serving foods that caused a foodborne illness outbreak. Partial least squares-based structural equation modeling was used to analyze the data.,The findings of this study show perceived vulnerability, perceived severity and attitude are statistically significant, whereas subjective norms and perceived behavioral control are not statistically significant predictors of consumers’ intention to patronize a restaurant that has experienced a foodborne illness outbreak.,This study examined consumers’ intentions to return to a restaurant that has experienced a foodborne illness outbreak. Findings are based on a scenario-based survey, and thus, the results cannot be generalized.,By implementing protection motivation theory (PMT) and the theory of planned behavior (TPB), findings from this study extend the understanding of patrons’ revisit intentions regarding restaurants with foodborne illness outbreak.

Global Food Safety: Perspectives, Challenges, and Plans

The issue of supplying safe food on a global scale is a complicated task. With the advances in expectations from consumers to have a variety of food products from around the world available in their immediate area, the focus on how to meet this demand and do so safely challenges not only the delivery systems used for food transport, but the knowledge base of food safety experts and governmental agencies around the globe. The purpose of this article is to investigate research on the global initiatives to provide safe food through the chain of delivery, beginning with growers, distributors, transporters, retailers and non-profit organizations. Additionally, presenting the food safety inspection process and issues with the systems used in a variety of countries, are included. *Corresponding author: Kimberly J. Harris, Professor, Bessie Morgan Marshall Professor of Hospitality Management, B4112 University Center, 288 Champions Way, Dedman School of Hospitality, College of Business, Florida State University, Tallahassee, FL 32306-2541, USA, Tel: 011-850-644-8246; E-mail: kharris@fsu.edu Received Date: April 05, 2016 Accepted Date: July 18, 2016 Published Date: July 25, 2016