从连锁餐饮巨头比邻而居看聚合经营

应用纳什均衡理论,并通过创建假设模型,分析两大连锁餐饮巨头麦当劳与肯德基比邻而居的现象,可揭示出连锁超市、连锁企业等聚合选址、聚合经营的原理：聚合选址、聚合经营同类型或者相近产品可以在有效地刺激消费者需求,加速商品流通与周转速度的同时,极大降低商家的经营风险与成本。同时,企业若想在聚合经营中求得生存和发展,还须努力打造出自身特色,塑造拥有竞争力的完美个性。     

Culinary culture and globalization: an analysis of British and German Michelin-starred restaurants

The high-end restaurant segment in Britain and Germany has long been shaped by the cultural hegemony of French haute cuisine, perpetuated by multiple processes, including the influence of the Michelin or Red Guide. Traditionally, this hegemony has been expressed in the prevalence of French expatriate chefs, culinary techniques and style and even restaurant culture. This paper investigates whether processes of globalization have weakened or even undermined this French cultural dominance in fine-dining restaurants and their culinary culture. To this end, the study identifies the various forms taken by globalization processes in this industry segment and then assesses their impact on the dominance of the French paradigm of culinary culture. The investigation focuses on British and German Michelin-starred restaurants, underlining both commonalities and divergences in the process of interaction between French, global and local influences. The study employs a qualitative method, using a number of case studies to discern cross-industry patterns. All chefs with two or three stars in the two countries, i.e. 45 chefs, were selected for the analysis of their cuisine.     

Metrolingual multitasking and spatial repertoires: ‘Pizza mo two minutes coming’

Drawing on data from two restaurants in Sydney and Tokyo, this paper describes the ways in which linguistic resources, everyday tasks and social space are intertwined in terms of metrolingual multitasking. Rather than the demolinguistic enumeration of mappable multilingualism or the language‐to‐language or language‐to‐person focus of translingualism, metrolingualism focuses on everyday language practices and their relations to urban space. In order to capture the dynamism of the urban linguistic landscape, this paper explores this relationship between metrolingual multitasking – the ways in which linguistic resources, activities and urban space are bound together – and spatial repertoires – the linguistic resources available in a particular place – arguing that a focus on resources, repertoires, space, place and activity helps us understand how multilingualism from below operates in complex urban places.     

Risk Assessment of Escherichia coli O157 Illness from Consumption of Hamburgers in the United States Made from Australian Manufacturing Beef

We analyze the risk of contracting illness due to the consumption in the United States of hamburgers contaminated with enterohemorrhagic Escherichia coli (EHEC) of serogroup O157 produced from manufacturing beef imported from Australia. We have used a novel approach for estimating risk by using the prevalence and concentration estimates of E. coli O157 in lots of beef that were withdrawn from the export chain following detection of the pathogen. For the purpose of the present assessment an assumption was that no product is removed from the supply chain following testing. This, together with a number of additional conservative assumptions, leads to an overestimation of E. coli O157‐associated illness attributable to the consumption of ground beef patties manufactured only from Australian beef. We predict 49.6 illnesses (95%: 0.0–148.6) from the 2.46 billion hamburgers made from 155,000 t of Australian manufacturing beef exported to the United States in 2012. All these illness were due to undercooking in the home and less than one illness is predicted from consumption of hamburgers cooked to a temperature of 68 °C in quick‐service restaurants.     

Labor Market Information and Selection in a Local Restaurant Industry: The Tenuous Balance Between Rewards,Commitments, and Costs

The restaurant industry is characterized as having high turnover, skill homogeneity, and distrust of standard sources of labor market information. We examine how in this context employers seek and evaluate information on potential job candidates (extensive search) and the hiring criteria they use to select new employees (intensive search). We find that employers in the restaurant sector are often passive or reactive about recruitment, distrust standard sources of information, and reject the use of educational credentials and work experience as hiring criteria. They do, however, find ways to signal workplace information to potential job candidates, develop schemes to gather reliable information, and closely evaluate job history data when hiring. Some develop signaling strategies to alert potential employees that their stores are sufficiently different from apparently similar stores to make them unusually attractive places to work. To help secure a sufficiently motivated work force, managers eschew standard measures of potential productive capacity or skills and adopt instead indicators of a modicum of employee motivation. Even under conditions of high turnover, skill homogeneity, and distrusted information, employers find ways to secure effort and commitment from potentially recalcitrant employees.     

餐厅收益管理的差别定价策略研究——基于对顾客公平度感知的调查

通过设置物质型或非物质型价格围栏实现差别定价是餐厅收益管理的一种重要方法,但差别定价策略却可能引起顾客的不公平感,从而导致顾客流失。采用问卷调查的方式,能够获得消费者公平度感知的第一手资料。我国餐厅在实施收益管理时,应当分析并掌握不同表达方式、不同围栏类型以及不同就餐目的下消费者公平度感知的特征和规律,不能简单借鉴国外的研究结果和经验。     

The Effects of Task Clarification and Group Graphic Feedback on Early Punch-In Times

Task clarification in the form of workplace policy guidelines coupled with weekly graphic feedback of group punch-in times on the staff clock were presented to waitstaff, cooks, cash register clerks, dishwashers, buffet attendants, and hourly assistant managers in a restaurant sub-franchise. Clocking in early dropped from 130 min during baseline to 62 min per week during intervention. A 1-week return to baseline resulted in 189 min of clocking in early by restaurant personnel. The use of task clarification and group feedback reduced company expenses without reductions in job satisfaction or increased stress.     

Tip Work: Examining the Relational Dynamics of Tipping beyond the Service Counter

Tips constitute a growing form of income for roughly three million American workers today. While existing scholarship on tipping focuses on worker‐customer dynamics, it neglects the implications of gratuities beyond the service counter. Drawing on the case of restaurant workers in Los Angeles, this study analyzes tip work, the bundle of social relations and labor experiences framed by tips in commercial settings. I argue that tipping strains relations between subgroups of workers who, despite collectively producing service, are subject to unequal access to tip earnings. Tips thereby shape relations among workers in ways that exacerbate existing organizational and social hierarchies.     

The dynamics of dining out in the 21st century: Insights from organizational theory

The world of restaurants—as organizations as well as indicators of social status and cultural tastes—has, thus far in the 21st century, become especially dynamic in the United States and elsewhere. Social scientists have begun to engage seriously with issues concerning germane shifts in the culinary profession and the emergence of new forms of cooking and dining out. For sociologists interested in consumption, organizations, and creative work, this offers a number of timely topics, such as restaurants' financing strategies and ownership models, the institutionalization of new culinary trends, the expanding roles of chefs, and the labor practices of upmarket restaurants. This article synthesizes recent scholarship on the modern culinary field in the United States, specifically examining three interrelated themes: tensions between concurrent demands for creativity and financial returns, new ways of catering to consumer desires for authenticity, and issues of inequality in professional kitchens. It concludes by discussing several issues facing the future of dining out, as forecast by field leaders themselves, which offer further opportunities for burgeoning sociological and organizational inquiry.