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This study (1) assessed restaurant consumers' perceived importance of better food quality versus larger portion sizes, (2) classified restaurant consumers into different segments based on their perceived importance of seven food quality attributes (taste, texture, aroma, appearance and the use of natural, local and organic ingredients) relative to portion size and (3) compared the identified market segments.

An online survey assessed 613 USA adult participants' perceived importance of seven food quality attributes relative to portion size. A K-means cluster analysis classified participants into different segments based on their perceptions.

Five restaurant consumer segments were identified: sensory-oriented consumers, taste-oriented organic food consumers, local and natural food consumers, quantity-oriented consumers and quality-oriented consumers. In general, quality-oriented consumers were the least likely to visit fast-food restaurants, had the highest average per-meal spending and were the least likely to eat out alone. Local and natural food consumers and taste-oriented organic food consumers had higher total restaurant spending than other groups. Quantity-oriented and sensory-oriented consumers visited fast-food restaurants more often and had lower total restaurant spending and per-meal spending than other groups. Age, sex and income were significantly associated with the segmentation outcomes.

Findings suggest promising opportunities for restaurants to enhance consumer perceptions of value by prioritizing the factors that hold the greatest significance to their target customers.

This study is the first attempt to segment restaurant consumers based on their perceived importance of food quality attributes relative to portion size, effectively identifying five distinct consumer segments.

This study aims to examine consumers’ preferences among four calorie-reducing approaches – resizing, reformulation, substitution and elimination – and to understand what motivates consumers to order low-calorie food using the theory of planned behavior (TPB) as a model.

A conceptual model was developed based on the TPB with an additional construct of food choice motives. A total of 467 responses were collected. Descriptive statistics, multiple regression and ANOVA were used in the data analysis.

Consumers have a clear preference for substitution and elimination. The pattern that ingredients with higher calories were modified at a higher priority indicated that consumers might improve food decisions based on calorie information.

Restaurants should allow substitution or elimination of certain ingredients from menu items. Including more low-calorie sides will cost restaurants less than changing the main dish. A menu item on an entrée form is more amenable to modification for decreased calorie content as consumers have high taste expectations for popular traditional foods (e.g. burgers and pizza).

This is the first study to investigate consumers’ preferences among the four popular calorie-reducing approaches. A novel “Build Your Own Meal” approach was used in the questionnaire to allow the participants to choose from more than 150 ingredients, which compensated for personal preferences, thus mitigating possible limitations associated with studies of this kind, and was a good indicator of the participants’ actual ordering behavior.

In executing their duties, food service managers are confronted with a number of situations that may challenge their integrity. Using vignettes this study attempted to gauge the ethical concerns that food service mangers have with potential responses to a number of difficult situations. The data suggest that actively addressing ethical issues early on in a manager’s career may be important. Also, in operations where there was a managerial code of conduct, there was some indication of greater ethical regard. While a code of conduct may not prevent managerial malfeasance, it provides to the members of the organization a guidebook which can form the basis of their decisions and actions.

This study aims to theoretically construct the role of hospitality job characteristics (HJCs), conceptually identify specific HJCs and empirically examine the relationships of these to work–family conflict and job stress. Hospitality employees work in a “smile factory” – often under stress.

Data were collected from 346 hotel employees in China and analyzed using structural equation modeling (SEM) and a series of hierarchical regression analyses (HRA).

The SEM results confirmed the general role of HJCs as a job stressor, and the HRA findings differentiated the specific impacts of the characteristics on work–family conflict and job stress.

The survey was cross-sectional and correlational in nature. Furthermore, the results were also from selected hotels, and the respondents do not fully represent all hotel employees. Finally, the measures of hospitality job uniqueness were employees’ subjective agreement on the given statements.

The study offers a systematic framework of specific job characteristics in the hospitality context for the reconciliation of previously inconsistent research findings. The findings may also be useful to hospitality managers as they attempt to analyze and understand the specific job characteristics that are the most salient reasons for withdrawal attitudes and behaviors.

The present study identified the list of HJCs by summarizing previous studies and examining the roles of HJCs in work attitudes among hospitality employees. These efforts could be helpful both for scholars by constructing a consistent base for future research and for managers by precisely analyzing the specific job attributes.

The purpose of this paper is to examine the use of social media by restaurants in China and the extent to which consumers are using it to obtain information about dining options.

A questionnaire for consumers was developed and social media usage data were collected from restaurants; the results were compared to determine whether there is a difference between practices and preferences.

Based on the results of this paper, restaurants may want to consider committing resources and efforts to improve their presence on Dianping, Baidu and Meituan, and to utilize WeChat. Also, they may want to send non-personalized updates, especially coupons, discounts and information about special events, through the above-mentioned channels two to three times a month. Additionally, restaurants may want to improve engagement with frequent users so that they will recommend to others. Finally, restaurants may want to evaluate and invest in online ordering and payment systems if they haven’t done so already.

Strategic choices should be based on understanding of consumers. Unless the gaps between practices and preferences are identified and understood, restaurant companies may not be able to use social media effectively and efficiently.

China’s social media market – the largest in the world – differs considerably from other countries; it presents unique opportunities and challenges. Social media is always a function of the technology, culture and government of a particular country or context; for this reason, it is very important to study social media in its “context”. While the need is pressing, there are limited studies on restaurant consumer preferences in a computer-mediated environment, not to mention in the Chinese context. This study examined consumer preferences and potential gaps between preferences and practices in the Chinese context; the results will help to direct restaurants in China to make better use of social media.

In the last four years, since Volume I of this Bibliography first appeared, there has been an explosion of literature in all the main functional areas of business. This wealth of material poses problems for the researcher in management studies — and, of course, for the librarian: uncovering what has been written in any one area is not an easy task. This volume aims to help the librarian and the researcher overcome some of the immediate problems of identification of material. It is an annotated bibliography of management, drawing on the wide variety of literature produced by MCB University Press. Over the last four years, MCB University Press has produced an extensive range of books and serial publications covering most of the established and many of the developing areas of management. This volume, in conjunction with Volume I, provides a guide to all the material published so far.

This issue is a selected bibliography covering the subject of leadership.

This article outlines the factors Chief Executive Officers consider critical in the development of their own careers. In a study of British CEOs five major factors were identified: interpersonal influencing skills; responsibility for a business sector; a need to achieve results; early leadership experience; and width of business experience. These factors are examined and the implications for managerial work are assessed.

In the history of business management thought, six idea families have predominated during the last eighty or so years — bureaucracy (Max Weber), scientific management (Frederick Winslow Taylor), classical management (Henri Fayol), human relations (Elton Mayo), neo‐human relations (Abraham Maslow). To these one can add the more recent contributions of different writers under the heading of guru theory. The first five idea families are well known, but the sixth requires explanation. Gury theory achieved prominence during the 1980s. While not yet featuring extensively in management textbooks it has received widespread attention in the financial and business press (Lorenz, 1986; Dixon, 1986; Clutterbuck and Crainer, 1988; Pierce and Newstrom, 1988; Heller, 1990). Guru theory consists of the diverse and unrelated writings of well‐known company chief executives such as Lee lacocca (Chrysler), Harold Geneen (ITT), John Harvey‐Jones (ICI) and John Sculley (Apple Computer); of management consultants like Tom Peters and Philip Crosby; and of business school academics like Michael Porter, Rosabeth Moss Kanter and Henry Mintzberg. Since their contributions are so heterogeneous, and as the writings draw so much of their authority from the individual authors themselves, the adopted label is felt to be appropriate.