VTechWorks Repository :: Browsing by Author "Khan, Mahmood A."

Browsing by Author "Khan, Mahmood A."

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The antecedent factors and entry mode choice of multinational lodging firms: the case of growth strategies into new international markets
Zhao, Jinlin (Virginia Tech, 1994)
The primary objective of this study was to utilize an exploratory research methodology to determine relationships among the antecedent factors and entry mode choices of multinational lodging firms. A basic framework was developed based on the review of the literature of multinational strategy, international business theories and concepts and hospitality management strategy. A qualitative research approach, specifically a multiple-case study method was used. The data was collected through interviews and secondary resources of five multinational lodging companies, analyzed through summary tables and matrices. The findings from the research included sixteen propositions that explain the relationships among the antecedent factors and entry mode choices in the multinational lodging operations. A framework was developed to illustrate the antecedent factors which may support the entry mode choices of the multinational lodging companies. Factors in the framework include those from the external environment: taxation and repatriation in the political dimension, infrastructure and tourism related factors in the economic dimension, adaptation to local needs and expectations in the socio-cultural dimension, investment and sharing technology in the technological dimension and awareness of the natural environment in the ecological dimension. Antecedent factors in the internal environment include: local and regional competitors, international and local customers, gateway and commercial centers of property locations, the strengths and weaknesses in tangible and intangible assets and partner selection criteria. These factors were found to have an important influence on the entry mode choices of the five participating multinational lodging companies.
Attitudes towards the disabled in destination marketing organizations
Ross, Garret Alexander (Virginia Tech, 1994)
The purpose of this study was to examine the attitudes of destination marketing organization CEO's/Executive Directors towards the disabled. The study uses Wolfensberger's (1983) Social Role Valorization Theory as a basis for examining these attitudes. This theory proposes that when society gives value to the disabled person, then the society as a whole gains. First, the literature was reviewed to find out the relevant information about the disabled in the tourism industry. Second, Wolfensberger's Social Role Valorization Theory was assessed to see if his model actually worked. Third, a test was administered to see if individual attitudes would affect the hiring of disabled workers in destination marketing organizations. The findings showed that Wolfensberger's model of Social Role Valorization did not work within this group of individuals. The findings also showed that many of the destination marketing managers would not hire the disabled in their organizations due to the problem of the disabled having a "poor appearance" to their customers. The data suggested that the respondents were not fully forthcoming because of the issue of "political correctness" in the destination marketing organization. Because of this the issue was raised that it may be difficult in the future to do this kind of research dealing with issues of discrimination toward disabled persons.
A Causal Model of Linkages between Environment and Organizational Structure, and Its Performance Implications in International Service Distribution: An Empirical Study of Restaurant and Hotel Industry
Kim, Seehyung (Virginia Tech, 2005-04-14)
This research develops and tests a model of the service unit ownership and control patterns used by international service companies. The main purpose of this study is to investigate trivariate causal relationships among environmental factors, organizational structure, and perceived performance in the internationalization process of service firms. A service firm operating in foreign soil has a choice of three general entry mode strategies offering different degrees of ownership and control of its remote operating units located in foreign countries -- full ownership arrangement, joint venture arrangement, and franchising arrangement. The entry mode strategies chosen depend on the factors relating to internal environment of a specific firm, industry related factors in which the firm operates, and external environment of the operating units at national context. This study identifies these factors, investigates how they affect the firm's choice of entry modes, and finally examines the impact of entry mode on firm's performance. The overall model has been explained by contingency theory that conceptualizes optimal level of ownership and control mode as a response by the firm to the interplay of environmental factors and as a determinant of firm's performance. To this core can be added complementary theories which are borrowed from agency theory, transaction cost theory, and resource dependence theory. These theories explain the linkages between market entry mode and each type of environmental factors. In order to empirically test the hypotheses, data were collected from hospitality firms regarding the ownership structure of subsidiaries located in foreign countries. As a whole, the conceptual model developed in the study received strong support from the empirical study. This study found a positive impact of contingency fit on performance and so support contingency theory in which some combinations of the environmental dimensions and organizational structure will lead to better organizational performance. Another finding of this study indicates that the increased level of ownership and control will result in enhancing the level of perceived performance. It should be noted that contingency model-based mode choice would provide managers with the optimal performance because there is not one best performing mode choice in volatile international market. Next, the relationship of market environment with organizational structure was examined through three different perspectives. Market environment was investigated at firm, industry, and national context, which includes five factors -- monitoring uncertainty, asset specificity, cultural distance, political uncertainty, and economic uncertainty. The model is suggestive of a picture in which five environmental factors vie for affecting the choice of market entry modes. All five environmental factors were found to be significantly related to firms' organizational structure. Among five environmental factors, cultural uncertainty has the largest effect on the choice of entry mode followed by monitoring uncertainty, political uncertainty, asset specificity, and economic uncertainty. One of the important implications of this research is the inclusion of franchising as an actual management strategy and competitive business practice that is related to international ownership and control strategy. Higher degrees of uncertainty associated with the foreign market encourage external dependence of the venture, in which the operation depends more heavily on local relationships. Franchising substitutes the loss of ownership by an increase of external relationships and it takes without losing control on retail operation. Resource exploitation depends on the local market for either inputs or outputs for better performance. Understanding the fit between the each set of contingent variables and the elements of ownership and control strategy will allow marketers to determine when franchising is the suitable mode of operation in global markets. Collectively, these results suggest that the choice of an organizational form for international service firms involves a complex balance of firm, industry, and country level factors. Managers can maximize performance by aligning entry mode strategy with external contextual circumstances as well as internal resources. Managers may also be able to make better mode choice decisions using the theory-driven criteria examined in this study, increasing their chances for financial and non-financial success.
Co-Branding as a Market-Driven Strategic Financial Investment Option in the Hospitality Industry
Hahm, Sung-Pil (Virginia Tech, 2001-04-20)
The purpose of this study was to examine the trends in co-branding, especially when one brand is linked with another brand through a business strategy, in order to investigate the factors that lead to co-branding as a strategic investment option in the hospitality industry. Of primary interest was whether co-branding strategies are significant issues in the hospitality industry. This study also investigated the relationship between explicit and implicit requirements and timing of entry for co-branding investment. The co-branding investment model developed for this study could be a valuable asset for the hospitality industry. The results of this study indicated that there were some relationships among implicit and explicit requirements and the timing of co-branding entry, especially the finding that restaurateurs who had a strong market share emphasis and long franchising experience were more willing to invest in co-branding. Also restaurateurs who were not satisfied with prior sales performance were more likely to invest in the co-branding concept. We also discovered that investors in co-branding, no matter whether early or late movers, are usually satisfied with the performance of their co-branded stores. This study clearly showed that co-branding investment activities were widely practiced among franchisees, regardless of how many years of experience they had, or if they were large, or small local companies.
Consumer involvement in ethnic restaurants: a measure of satisfaction/dissatisfaction
Ladki, Said M. (Virginia Tech, 1993-12-15)
The purpose of this study was to evaluate whether consumer orientation (active/passive) and psychological involvement (attitude, opinion, belief, and behavioral intention) affect satisfaction when dining in an ethnic restaurant. The sample represented 232 consumers who dined in participating Washington D.C. metropolitan area ethnic restaurants. Information was obtained by asking consumers to answer a four part, 86 item questionnaire. Correlation analysis revealed that opinion (r = 0.17, P < 0.04), belief (r = 0.28, P < 0.01), and behavioral intentions (r = 0.19, P < 0.02) of the active consumer significantly affect satisfaction. Whereas, for the passive consumer no significant effect was found. Results of the stepwise regression analysis revealed that consumer psychological involvement and restaurant attributes affect satisfaction with service (R² = 0.57, p<0.05), satisfaction with lunch (R² = 0.8, p<0.05), satisfaction with dinner (R² = 0.33, p<0.05), and satisfaction with the overall dining experience (R² = 0.39, p<0.0l). Further, it was found that consumers' future visitations, within the next few weeks, were affected by consumer's psychological involvement (R² = 0.53, p<0.0l). Restaurant attributes (speed of service; employee courtesy; and food quality and prices) affected overall satisfaction in dining (R² = 0.4, p<0.0l), but it weakly affected future visitations (R² = 0.04, p<0.04, negative Mallows' Coefficient). The findings of this study contribute not only to consumer self-concept theory and satisfaction theory but also have practical implications to the ethnic restaurant industry.
Consumer satisfaction and dissatisfaction in tourism as related to destination image perception
Chon, Kye-Sung (Virginia Tech, 1990-12-06)
The primary objective of this study was to investigate the relationship between travel destination image and the tourist satisfaction/dissatisfaction. Using the evaluative congruity theory framework, this study focused on the role of destination images in tourism with regard to consumer satisfaction/ dissatisfaction (CS/D) from the stand point of: (1) the functional congruency between the tourist's expectations and his/her perceptions of specific utilitarian (functional) attributes of a destination; (2) the value-expressive (symbolic) congruency between the tourist'S self concept and the destination's personality image; and (3) the degree of emotional involvement the traveler associates with travel purchases and its influence on his/her satisfaction/ dissatisfaction. The key findings of this study indicate that CS/D is related to both functional and symbolic congruity. With regard to the relative strength of the functional congruity and the symbolic congruity in explaining CS/D in tourism, the functional congruity was found to explain CS/D better than the symbolic congruity. It was also found that the tourist's emotional involvement in the travel purchase process affects his/her satisfaction/dissatisfaction with the destination.
Consumer satisfaction and dissatisfaction of upscale restaurant dining: a two dimensional approach
Sun, Lou-Hon (Virginia Tech, 1994)
Dining out is one of the most popular leisure activities in developed countries. A review of the studies on consumer satisfaction and dissatisfaction (CS/D) in restaurant dining indicates that the majority of restaurant management literature deals with the product/service dimension of restaurant dining and that the leisure dimension of restaurant dining has not been explored. This study was approached with a desire to combine the knowledge from leisure, tourism, marketing, and service management in order to add to the body of knowledge in restaurant management. An analysis of an empirical test of the satisfaction disconfirmation model in an upscale restaurant was conducted. The emphasis was on the impact of perceived product/service and leisure disconfirmations on CS/D with upscale restaurant dining. Initially, thirteen product/service attributes were identified through in-depth literature review and consequently nine leisure attributes were adapted from Beard and Ragheb's leisure motivation scale (1983). A self-administered questionnaire was given to 443 customers in an upscale restaurant and 217 questionnaires were returned by mail. It was found that respondents had significantly higher perceived product/service disconfirmation than perceived leisure disconfirmation. Five factors were identified by factor analysis of the 22 attributes. The results of multiple regression analysis indicated that all the 13 product/service attributes which separated into three factors--food and beverage (F&B), price/quantity, and physical/service--had significant impacts on consumer satisfaction. The nine leisure attributes were identified as two factors--factor leisure one and factor leisure two. Factor leisure one was found to have no significant impact on CS/D. Factor leisure two which includes discover new things, avoid the hustle & bustle of daily activities, and interact with others, was found to relate significantly to consumer satisfaction. Among the four significant factors, F&B had the highest effect on consumer satisfaction with upscale restaurant dining followed by price/quantity. Compared with the physical/service factor, factor leisure two had a slightly higher effect on consumer satisfaction for upscale restaurant dining.
Cross-cultural investigation of the relationship between personal values and hotel selection criteria
Lee, Myoungwha Choi (Virginia Tech, 1993-05-05)
The present study investigated the potential of personal values to segment business traveler markets in the hospitality industry. The study was conducted both in the U.S. and Korea. Mail surveys were sent to a random sample of one-thousand business travelers in each country. Two hypotheses were tested to examine the relationship between personal values and hotel choice criteria, and two other hypotheses were tested regarding cultural differences of personal value structures and hotel choice criteria. In the U.S. sample, two major value groups were identified with distinct hotel choice criteria whereas three value groups were found in the Korean sample. In the both samples, respondents' value structures appeared to be related to the importance of hotel choice criteria. Consumer groups with homogeneous value structures seemed to have similar needs and wants regarding hotel services. The influence of personal values on hotel choice criteria was identified across cultures. However, the specific value-to-choice criteria relationship appeared to be culture dependent, preventing generalization of value-choice criteria relationships across cultures. Results revealed considerable cross-cultural differences relative to consumers' value structures and hotel choice criteria. Findings of the present study suggested that personal values hold potential for market segmentation in the hotel industry both in the domestic and international market. Several implications regarding existing consumer behavior theory and application to marketing management practices in the hospitality industry were investigated.
Decision making strategy in the selection of cook-chill production in hospital foodservices
Green, Claudia G. (Virginia Tech, 1992-06-15)
The primary purpose of this study was to develop and test a model for the process of making the decision to select/not select cook-chill for hospital food services. A second purpose was to determine the nature of the decision strategy, analytical versus intuitive, most predictive of satisfaction with cook-chill. A generic decision model was developed based on an extensive review of literature on decision making. Due to the lack of research on food service systems, a modified Delphi technique was used to identify 1) the factors critical in the process of making the decision to select/not select cook-chill and 2) the characteristics of a successful hospital cook-chill operation. The information gathered from the Delphi technique was used to develop a questionnaire which would measure the applicability of the generic model to the decision to select/not select cook -chill food production. The generic model was composed of five decision components and one satisfaction component. Using the model as a framework, a questionnaire was developed to test the relationships between the components of the model. Correlations between these components revealed that the use of the model was significantly related with satisfaction with the decision to select/not select cook-chill. A "Checklist for the Process of Making the Decision to SelectINot Select Cookchill Food Production for Hospital Foodservices" was developed using the model and questionnaire as frameworks. The Checklist consists of 136 questions: 101 questions measuring the decision process and 35 questions measuring satisfaction with the decision. For the purposes of this study, analytical decision making was defined as a process where objective, as opposed to subjective information, was available and was used in the process of making the decision. The Checklist consisted of questions to which there was a "yes" or "no" response. The higher the number of "yes" responses on the decision component questions, the more analytical the decision process and the higher the correlation with satisfaction. It was statistically determined that 37 "yes" responses resulted in satisfaction with the decision process. The lower the number of "yes" responses on the decision component questions, the more intuitive the decision process and the lower the correlation with satisfaction. The results of this study are significant in that an extensive review of literature between 1950 and 1990 showed that there was little empirically based research on foodservice systems. The existing research prior to this study did not provide enough information to develop a model for the process of making the decision to select/not select cook-chill production for any foodservice operation. The model developed and tested in this research is generic in nature and should apply equally well in a variety of types of foodservices. It may be necessary to make minor adaptations to the Checklist to address the unique nature of various types of foodservices such as schools, college/universities, military, prisons, hotels, and restaurants.
The effect of teaching method on student's knowledge of quantity food production and service, course evaluations, and propensity for participative management
Lieux, Elizabeth McKinney (Virginia Tech, 1996-08-05)
Lecture-based (lB) and Problem-Based learning (PBl) methods of teaching Quantity Food Production and Service were compared. After a pilot study to refine the problems and test the methods of data collection, two sections of the course were taught using the different instructional methods. The classes were compared on knowledge prior to taking either course, grade point average (GPA), attendance, final exam scores, Instructional Development and Effectiveness Assessment (IDEA) student evaluation instrument, and Propensity for Participative Management (PPM) instrument. The PPM instrument was validated with a group of management dietitians (n = 235) and restaurateurs(n = 104). Students in lB had higher GPAs than students in the PBl section. Students in the PBl section attended more classes than did the lB section. There were no differences between the sections in their prior knowledge of nutrition and food principles (pre-test). There were no differences between the classes in the scores on the final exam. Using linear regression, the only differences which could be found among the students in either the pre-test or final exam were based on the student's grade point average (GPA), not method of teaching. There were significant differences in the students’ perceptions of the class as measured by the IDEA instrument. LB students indicated a significantly higher rating for their gain in factual knowledge, for five variables relating to the instructor's communication of content and purpose about the course, and for the instructor's ability to introduce stimulating ideas about the subject. PBL students thought the course was more difficult than did LB students but they developed effective communication skills, were stimulated to higher intellectual effort, and thought that PBL was better for three parameters of involving students. There were no differences between the students in terms of their propensity to practice participative management in the future either before the class began or after the learning experience. There were differences between the students’ perception of participation in their organizations and the perceptions of dietitians and restaurateurs. Students were less likely to trust their subordinates/peers, were less likely to believe that participative management promoted positive relationships in the organization, and had less intention to practice participative management in the future than did the NRA/ADA professionals. Problem-Based Learning was demonstrated to provide an equivalent mastery of subject matter as a traditional method of teaching. PBL students were more involved in their learning, were stimulated to higher intellectual achievement, and improved their communication skills to a greater extent than LB students. There appeared to be no difference in likelihood to become a participative manager as a result of either teaching method.
The effects of exercise and dietary iron on iron status in 19 month old adult female rats
Chitale, Charusheela M. (Virginia Tech, 1995-05-03)
This study investigated the effects of exercise and dietary iron on iron status in 19-month-old female rats. Fifty-seven female Sprague-Dawley rats were randomly assigned to one of five experimental groups: baseline (BL); iron sufficient-exercise (HE); iron sufficient-sedentary (HS); moderate iron deficient- exercise (LE) and moderate iron deficient-sedentary (LS). The six-week exercise protocol involved swimming 5 days/week beginning at 10 minutes/day and ending at I hour/day by the fifth and sixth week. The results indicated a significant effect of exercise on food intake and on body weight, with higher levels of intake and body weight in the LS group compared to the exercised groups. Soleus muscle weight was significantly lower than BL in the HS, LE and LS groups. Gastrocnemius muscle weight was significantly higher in the HS than in the LE group. Cardiac weights were comparable in the1LE, LS and HE groups but significantly higher than the HS group. Cardiac citrate synthase activities were not significantly different among the groups. No significant effects of diet, activity or an interaction effect were noted on hemoglobin, serum iron and total iron binding capacity. Hematocrit concentrations demonstrated a significant effect of activity, with elevated levels in the exercised groups compared with baseline. Serum iron levels were significantly lower in the LE group than the iron sufficient groups. The TIBC levels were significantly lower in the LE group than in the baseline. Liver iron concentrations showed a significant effect of diet, with higher concentrations in the iron sufficient groups compared to the LE group. Iron concentrations in the spleen and soleus muscle were unchanged however spleen iron concentrations were significantly higher in BL than in the experimental groups. Exercise had a significant effect on the gastrocnemius muscle with lower iron concentrations in the sedentary groups than in the exercised groups. These results suggest a trend towards redistribution of iron stores as a result of exercise as evidenced by alterations in iron concentrations in some tissues and a trend towards elevated hemoglobin and hematocrit levels. Thus, dietary iron deficiency and exercise adversely affected various components of iron metabolism in the aged female rat although it was not manifested as iron deficiency.
The effects of managerial behavioral characteristics on subordinate job satisfaction
Badinelli, Kimberle A. (Virginia Tech, 1992-03-02)
With an average employee turnover rate of nearly 250% in the food service industry, operators agree that this problem is probably the most pervasive in the industry. An estimation of seven to ten percent of revenue is spent on turnover. This study addresses an approach to diminish this figure by enhancing employee job satisfaction which the literature reveals is a precursor to the decision or intent to leave. One of the major influences of satisfaction is the quality of the manager/subordinate relationship. Therefore, the current research investigates the potential of managerial behavioral characteristics and their effects on subordinate job satisfaction. Through a set of three surveys, respondents were asked to identify how important 77 behaviors were to them in their manager, their personal level of job satisfaction and the level of competency their immediate supervisor displays on the importance behaviors. Through correlation analysis 51 behaviors were identified as having significant relationships to the composite job satisfaction score. Seventeen variables saw higher correlation values for respondents who indicated the behavior is "Very Important" to them in a manager they work for. This supports one of the hypotheses which states that the level of importance an employee designates to a particular behavior influences whether or not the level of competency can affect job satisfaction. The results of this study can be immediately operationalized through training and development programs provided to managers. By increasing the level of satisfaction through these programs, management could transfer turnover dollars into profit dollars, an advantage to any organization.
An empirical examination of mature service environments and high performance strategies within those environments: the case of the lodging and restaurant industries
Crawford-Welch, Simon (Virginia Tech, 1990-10-15)
This study contributes to the hospitality and strategic management literature through the development of a mid-range approach to the study of environment and strategy. Through the use of cluster analysis and multiple discriminant analysis, four commonly recurring environmental settings were identified. These were (1) a high growth environment, (2) a complex environment, (3) a dynamic environment, and (4) a low growth environment. The significance of the environmental typology was then determined by investigating the proposition that different strategies are associated with high profit performance in each type of environment. In order to investigate this proposition use was made of Miles and Snow's (1978) strategic typology of generic business strategies. No Significant relationship was found between environment, strategic posture and performance. A description of the methodology and statistical approaches used for the investigating the research propositions is included.
An Empirical Investigation of Corporate Entrepreneurship Intensity within the Casual Dining Restaurant Segment
Brizek, Michael George (Virginia Tech, 2003-03-29)
The purpose of this study was to identify the perception and relationships between corporate entrepreneurship (CE) practices and management performance. The use of Morris and Kuratko's (2002) Corporate Entrepreneurship Assessment Instrument (CEAI) was used as the survey instrument for this study. A sample size of 1,200 unit managers, middle managers, and top management teams (TMTs) within nine casual dining restaurant organizations were surveyed with a response of 522 subjects at a rate of 44%. Responses of the CEAI results were studied using regression analysis and conclusions were drawn to support four out of the six hypothesis originally proposed in determining CE activity and management reinforcement. A post test analysis was also conducted in order to reinforce the previous results of the original study. This study concluded with the determination through an empirical analysis that forms of CE activity and enforcement are currently present within the casual dining restaurant segment.
An empirical study of the relationship between restaurant image and customer loyalty
Oh, Heung Chul (Virginia Tech, 1995)
The primary objective of this study was to empirically determine the relationship between restaurant images and loyalties toward seven competing casual dinner house restaurant chains, and to understand the nature of their competition by matching patronage behavior toward alternative restaurant chains with perceptions of alternative restaurants) on particular image attributes. The canonical correlation analysis revealed that the measures of image had significant impact on both loyalty measures toward selected casual dinner house restaurant chains: (1) patronage intentions and (2) proportions of patronage. Furthermore, the interpretation of the canonical functions revealed the nature of competition in terms of market segments and positioning. The research findings of this study imply that the obtained restaurant image is not only an analytical device to diagnose the weaknesses and strengths possessed by each restaurant relative to other restaurants, but also a predictive tool for loyalty patterns toward alternative restaurants. This study contributes to the existing consumer patronage behavior literature by providing empirical research results for the interrelationships between multi-store image measures and multi-store loyalty measures. Further, this research illustrates the usefulness of canonical analysis, which is a powerful technique for exploring the relationships between one set of variables and a second set of variables. Lastly, this study is of empirical value to restaurant management. In terms of offering strategic guidelines, this study shows the magnitude of the relationships and explains the nature of competition in a local market by linking consumer's loyalty behavior toward one or more restaurants with the image strengths/weaknesses of alternative restaurants on salient image dimensions. As a consequence, restaurants can use this information in their repositioning strategies to improve or change their image.
The Evaluation of Service Quality by Socially Responsible Customers
Wattanakamolchai, Somyot (Virginia Tech, 2008-03-17)
The socially responsible customer segment is growing. Increasingly, customers are concerned about social, political, and environmental issues. These concerns have been shown to affect their attitudes towards the quality of goods and services as well as their buying behaviors. Nevertheless, there is a paucity of empirical research in the service literature on socially responsible customers. This study investigates the role that social responsibility plays in measuring service quality. Both qualitative and quantitative techniques were used in this study. Focus group and in-depth interviews were conducted to develop a scale measuring the social responsibility dimension in the evaluation of service quality. Confirmatory factor analysis and a multiple regression method were then utilized to test four hypotheses postulated in the study. The social responsibility scale consisted of eight items and was shown to be highly reliable. This scale along with the 22 items from the perception part of SERVQUAL formed the Socially Responsible Customer (SRC) SERVQUAL instrument used in this study. A total of 803 respondents completed the survey. The results of confirmatory factor analysis showed that social responsibility was a salient dimension of service quality and highly socially responsible customers used the concept of social responsibility more pronouncedly than the others when evaluating service quality. The social responsibility dimension alone significantly explained the variance in service quality. However, after accounting for the existing five SERVQUAL dimensions, the social responsibility dimension does not add a significant increment to the variance explained by the service quality regression model.
An examination of individual level effects of downsizing in a foodservice organization
Hutchinson, Joe Carruth (Virginia Tech, 1994-05-05)
This research examined the effect of downsizing on the stress-related perceptions and work-related attitudes and behaviors of employees of a school food service organization. A major purpose of this study was to investigate individual level responses according to the severity of the downsizing. The research also examined the relationships between employees' stress-related perceptions and their work-related attitudes and behaviors, and the moderating effect of demographic factors on these relationships. Data for this research was collected from 527 cafeteria employees from 87 campuses of the focal organization. The results indicated that downsizing severity, expressed as the percentage of school cafeteria labor hour reductions during the past year, had little impact on employees' subjective interpretations or their attitudinal and behavioral responses. There was also a significant and positive relationship between downsizing severity and the campus-level productivity, as measured by the increase in meals served per labor hour. The results indicated no significant relationships between perceived job insecurity and employee attitudinal and behavioral reactions. However, significant and positive relationships were reported between employee role stress, as measured through role conflict and role ambiguity, and their work-related attitudes and behaviors. The correlations between perceived job insecurity and selected demographic variables were found to be either insignificant or contrary to predictions.
An exploratory analysis of the restaurant dining patterns of older adults
Logsdon, Kathleen Petty (Virginia Tech, 1991-12-05)
The main objective of this study was to describe the restaurant dining patterns of a representative random sample of adults 65 years of age and older and to evaluate the impact that their health concerns and special diets have on their restaurant dining patterns. In addition, the specific features of food service products and services that are important to aged individuals when selecting a restaurant were examined. The phrase 'dining patterns' refers to both food intake (the specific foods consumed) and individual consumption patterns (time, frequency, location of meals, and dining companions). Four different measures were used to quantify food intake: (1) entree items most often selected; (2) preferred method of preparation; (3) frequency of dessert purchases; and (4) type of dessert most often selected. Consumption patterns were quantified as: (1) type of restaurant patronized for each meal period; (2) frequency of restaurant visits per meal period; (3) dollar value of purchases per meal period; and (4) restaurant dining companions. A mail survey of 1000 adults age 65 and older, was conducted in order to obtain information about the restaurant menu selections and consumption patterns of aged individuals living in the Commonwealth of Virginia.
Exploratory investigation of organization power, and its impact on strategy implementation and firm performance: a study of the hospitality franchise systems
Parsa, Haragopal "HG" (Virginia Tech, 1994)
Franchising is the primary force in the growth and survival of the hospitality industry. Franchise systems contain legally independent, economically interdependent, and politically affective franchise organizations. Strategic management in hospitality franchise systems with emphasis on implementation methods is investigated in the present study. Impact of sources of power (economic and noneconomic), held by the franchisors, on franchisees’ strategy implementation process and eventual performance are also included in this study. Single unit Quick Service Restaurant (OSR) franchisees from six different concepts have participated in this study. A total of ten research hypotheses are empirically tested using various statistical procedures. The current study demonstrates that implementation plays an important role in determining performance (satisfaction) of an organization. It also shows that sources of power impact organizational performance (satisfaction) whether measured as revenues or profits. The QSR franchisees’ satisfaction with franchise arrangements is affected by the nature power sources. The results indicate that some implementation models are more effective than others, and different performance objectives demand different implementation models. The "match" between the outcome objectives and the implementation model is essential to achieve the desired performance. Different sources of power (coercive, legitimate, referent, and information) have varying effects on organizational performance, financial or nonfinancial. Originality of the instrument is one of the major methodological contributions of the study. Positive and statistically significant results achieved in the current study offer empirical validity to the instrument. Another major contribution is the confirmation of earlier studies by several authors on relation between power and satisfaction, and power and performance using the hospitality industry setting. The results also indicate that for long term survival, the OSR franchisees must consider different implementation models and their congruence with the nature of power present in the franchise system.
An Exploratory Model of the Relationships among the External Environment, Entrepreneurial Strategy, Mechanistic-organic Structure, and Financial Performance of Restaurant Franchisors from the Perspective of Franchisees
Sul, Hoon-Ku (Virginia Tech, 2001-12-13)
The primary purpose of this study was to explore a model that examines the relationships among the external environment, entrepreneurial strategy, mechanistic-organic structure and financial performance of restaurant franchisors from the perspective of franchisees. The final structural model indicated that restaurant franchisees perceive that franchisors' entrepreneurial strategy makes a highly positive contribution to franchisors' financial performance. The external environment is perceived to have a negative impact on franchisor's financial performance. Franchisees also perceived that franchisor's entrepreneurial strategy and mechanistic-organic structure could have a significantly and mutually positive impact on each other. The basic value of understanding entrepreneurial strategy is the prediction of certain financial outcomes. Entrepreneurial strategy proved to have a very significant impact on the franchisor's financial performance from the perspective of restaurant franchisees. However, franchisors' entrepreneurial strategy was not always perceived to guarantee financial success because of the negative impact of the external environment in the restaurant franchising industry on financial performance. Furthermore, restaurant franchisees perceived the franchisor's external environment in the industry was unlikely to contribute to the franchisor's entrepreneurial strategy or mechanistic-organic structure. Restaurant franchisees viewed that a high level of franchisors' entrepreneurial strategy had a mutual relationship with their organic structure. It is significant in their perception that their free-flowing relationship, authority, and communication involvement in the franchisor's decision-making process establish high levels of franchisors' entrepreneurial strategy. However, franchisors' mechanistic-organic structure is not necessarily perceived to influence franchisors' financial performance positively. The indirect effect of mechanistic-organic structure on financial performance through entrepreneurial strategy was not perceived to be significant. Restaurant franchisees perceive that franchisors' entrepreneurial strategy is driven by mechanistic-organic structure in the franchising system, not by external environmental change in the industry. It is very understandable for franchisees to perceive this way, because franchisees constantly provide franchisors with local environmental information through franchising communication and relationship channels. Restaurant franchisees compete with other restaurants in many local markets, so that they are knowledgeable about significant changes in the local environment. Restaurant franchisees might perceive that the local environment is a more critical issue to franchisors' entrepreneurial strategy than is the general external environment in the industry. Thus, they might not think of the external environment in the industry as important enough to have an influence on entrepreneurial strategy and mechanistic-organic structure, except on franchisors' financial performance.

Browsing by Author "Khan, Mahmood A."

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