Reactivity without legitimacy? Online consumer reviews in the restaurant industry

In recent years, web sites where individual consumers can rate and review goods and services have mushroomed all over the Internet. Restaurants are particularly affected by online reviewing. If the impact of online consumer reviews (OCRs) on the demand side of markets is now well understood and measured, few studies examine the reception of this new evaluation method by those who are assessed. Based on interviews with French restaurant managers, our research shows that OCRs systems reconfigure relations of accountability in the restaurant industry. We use the notion of reactivity to describe the mechanisms through which the new evaluation system transforms the activity of restaurants. We also examine the affects surrounding the reception of ratings and reviews by restaurant managers and the moral criteria that accompany their discourses on online reviews. Many restaurants consider online reviews as a brutal and hypocritical mode of judgment. The judgment produced by online ratings and reviews is not easily borne by restaurant managers, because it challenges the conventions of quality they had previously internalized as legitimate, that is, those produced by professional experts. We interpret this ambivalent reception as the unfinished movement of transforming a performative reputation device into a legitimate evaluation institution.     

Food for Thought in Restaurant Reviews

Coverage of food journalism has increased in contemporary media and restaurant reviews are a regular feature in newspapers. The reaction to a rating of zero for a restaurant in The Weekend Australian newspaper in 2016 highlighted the role and expectations of critics. It also raised the issue of whether this form of lifestyle journalism included traditional journalistic objectives, or was influenced more by commercial factors. In this environment, it is therefore valuable to explore whether restaurant reviews are more aligned with detached journalism or an extension of marketing. Utilising a content analysis, this pilot study examines the ratings of food critics in four broadsheet/quality newspapers in Australia and the United Kingdom. During the three years of the data collection, 550 restaurant reviews were coded. The pattern of review marks suggested more supportive judgements than critical ones, and was consistent with the softer side of journalism.     

谈高职院校思想政治教育中的餐厅文化环境建设

在高职院校,课堂理论教学不再是对学生进行思想政治教育的唯一阵地,餐厅作为大学生"三点一线"生活方式中必不可缺少的一个环节,已经成为思想政治教育的另一个主战场。本文分析了餐厅文化环境对高职院校思想政治教育的重要性,并针对餐厅文化环境建设现状提出了相应的优化措施,以提高高职院校思想政治教育的实效性。     

大理庭院式餐厅经营模式研究

庭院式餐厅是近来各城市悄然兴起的一种餐饮经营模式。大理白族庭院是白族文化的集中表现,而白族式庭院是餐饮文化特色最好的物质载体,借助白族民居庭院开展本土餐饮经营是其最大特色。     

温州经济型饭店发展存在的误区与应对策略

随着温州市旅游经济的高速发展，经济型饭店在温州的饭店业中有举足轻重的地位，但在经营过程中存在诸多不足，应有的市场作用未得到充分发挥。作者在界定经济型饭店定义和分析温州经济型饭店发过程中存在误区的基础上，认为温州市发展经济型饭店的策略关键在于明确市场定位意识和市场定位策略，并就此提出建议。     

酒店餐饮业如何培养忠诚顾客

忠诚顾客是指那些对某一产品或服务有重复购买意愿和实际行动的顾客.酒店餐饮要取得竞争优势,就必须通过各种方法,花费大力气与顾客建立、保持以至发展长期的互惠关系,培养顾客成为酒店的忠诚者.     

关于饭店价值的进一步思考

当今饭店业对于顾客价值的研究层出不穷,而这种主流思想将饭店价值引导到一个相对狭隘的层面,导致饭店经营的可持续发展受到冲击。全面分析了饭店价值的组成,提出饭店价值应该不仅仅是为顾客提供服务产品和为业主带来回报,而应该是扩大到包括员工以及社区经济文化的层面。     

论先秦时期的食客形象

食客产生于先秦时期,并趋于繁荣。根据食客多样性的性格特征,大致可以把食客归纳为以下六种类型:足智多谋而衷心保主、忍辱负重而成就大业、舍生取义而知恩图报、投机钻营而重利忘义、大智大勇而宽仁爱国、雕虫小技而卑傲虚荣等六种类型。从文学角度认识和研究先秦时期食客的形象,有助于了解这一特殊阶层在当时的社会、政治、文化、学术等领域中的作用,也能够从他们身上学到传统的士林精神,给浮躁的当今社会注入新鲜的血液。     

鞍山酒店业经营管理存在的问题与对策

鞍山是沈阳经济区和辽宁沿海经济带双重叠加的次中心城市,以重工业为主,酒店服务业不是很发达. 近年来,随着产业结构的优化调整,酒店业也快速发展起来. 本文从鞍山市酒店业发展状况出发,分析了鞍山市酒店业发展存在的问题,并有针对性地提出了提高鞍山酒店经营管理水平的对策.     

如何设计中型餐饮企业的组织结构

在顾客主导、竞争激烈、变化快速的经营环境下，许多中型餐饮企业的组织结构弊端已经成为制约其利润增长的“瓶颈”。为了寻找解决问题的途径，以GHL酒楼为例，来说明中型餐饮企业在组织结构设计上面临的困惑，并对中型餐饮企业组织结构设计的问题做了一些探讨和研究。