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International Journal of Contemporary Hospitality Management
ISSN : 0959-6119
Article publication date: 10 April 2017
The purpose of this paper is to present a review of the foodservice and restaurant literature that has been published over the past 10 years in the top hospitality and tourism journals. This information will be used to identify the key trends and topics studied over the past decade, and help to identify the gaps that appear in the research to identify opportunities for advancing future research in the area of foodservice and restaurant management.
Design/methodology/approach
This paper takes the form of a critical review of the extant literature that has been done in the foodservice and restaurant industries. Literature from the past 10 years will be qualitatively assessed to determine trends and gaps in the research to help guide the direction for future research.
The findings show that the past 10 years have seen an increase in the number of and the quality of foodservice and restaurant management research articles. The topics have been diverse and the findings have explored the changing and evolving segments of the foodservice industry, restaurant operations, service quality in foodservice, restaurant finance, foodservice marketing, food safety and healthfulness and the increased role of technology in the industry.
Research limitations/implications
Given the number of research papers done over the past 10 years in the area of foodservice, it is possible that some research has been missed and that some specific topics within the breadth and depth of the foodservice industry could have lacked sufficient coverage in this one paper. The implications from this paper are that it can be used to inform academics and practitioners where there is room for more research, it could provide ideas for more in-depth discussion of a specific topic and it is a detailed start into assessing the research done of late.
Originality/value
This paper helps foodservice researchers in determining where past research has gone and gives future direction for meaningful research to be done in the foodservice area moving forward to inform academicians and practitioners in the industry.
- Hospitality management
- Restaurants
- Food and beverage
- Foodservice research
DiPietro, R. (2017), "Restaurant and foodservice research: A critical reflection behind and an optimistic look ahead", International Journal of Contemporary Hospitality Management , Vol. 29 No. 4, pp. 1203-1234. https://doi.org/10.1108/IJCHM-01-2016-0046
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A systematic review of papers on guest satisfaction practices in food & beverage service department and its impact on customer satisfaction and retention
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Ratan Bisui , Mahesh Chandra Uniyal , Neha Sharma; A systematic review of papers on guest satisfaction practices in food & beverage service department and its impact on customer satisfaction and retention. AIP Conf. Proc. 19 May 2022; 2393 (1): 020007. https://doi.org/10.1063/5.0074818
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In recent years, the inclination toward eating out has become a prime choice everywhere. It is the result of working parents, micro family, and disposable income. People are looking for a good time to spend and relax. Resulting in many new hotels and restaurant are coming up day by day. In this competitive environment, restaurants are suffering from low business and find it difficult to survive in the market. Restaurant management is not able to identify the drawback of its products, services, and is thriving for new strategy and development. Therefore, this paper aims to find out various customer satisfaction practices existing in the catering industry and its effect on customer satisfaction and retention. This is a review paper using secondary data analysis based on various published journals, articles collected from various leading journals in the field of hospitality and tourism. The findings of the paper are factors such as food quality and authenticity, personal touch, physical ambiance, and value for money,staff behavior.
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