TY - GEN
T1 - The importance of quality management system and leadership in the South African restaurant, fast food and catering sector-case of the Gauteng region
AU - Mukwakungu, S. C.
AU - Lumbwe, A. K.
AU - Niati, D.
AU - Mbohwa, C.
N1 - Publisher Copyright:
© 2019, IEOM Society International.
PY - 2019
Y1 - 2019
N2 - South Africa, being a developing country, experiences the impact of global competition which has pushed many organizations to develop plans to respond to a continuous competitive global market. The restaurant, fast food, and catering sector is broad within the service industry involving independent restaurants, quick service restaurants and fast food outlets, outsourced catering companies, just to name a few. This study's objective is to establish the importance of focusing on the fundamentals of quality management practices and the usefulness of leadership practices in the management process of the above-mentioned sector. This study included a quantitative research method under which an empirical investigation was executed following the literature review. The study consisted of the analysis of data collected from questionnaires administered to 65 restaurants in Gauteng, South Africa. After results analysis and interpretation, it is concluded that the functions of management were not well integrated, mainly the leadership functions. Hence, a need to improve specific aspects of the foundations of management approaches in the restaurant, fast food and catering sector is required.
AB - South Africa, being a developing country, experiences the impact of global competition which has pushed many organizations to develop plans to respond to a continuous competitive global market. The restaurant, fast food, and catering sector is broad within the service industry involving independent restaurants, quick service restaurants and fast food outlets, outsourced catering companies, just to name a few. This study's objective is to establish the importance of focusing on the fundamentals of quality management practices and the usefulness of leadership practices in the management process of the above-mentioned sector. This study included a quantitative research method under which an empirical investigation was executed following the literature review. The study consisted of the analysis of data collected from questionnaires administered to 65 restaurants in Gauteng, South Africa. After results analysis and interpretation, it is concluded that the functions of management were not well integrated, mainly the leadership functions. Hence, a need to improve specific aspects of the foundations of management approaches in the restaurant, fast food and catering sector is required.
KW - Leadership
KW - Management
KW - Quality management system
KW - Restaurant
UR - http://www.scopus.com/inward/record.url?scp=85079280968&partnerID=8YFLogxK
M3 - Conference contribution
AN - SCOPUS:85079280968
SN - 9781532359507
T3 - Proceedings of the International Conference on Industrial Engineering and Operations Management
SP - 395
EP - 406
BT - 4th North American IEOM Conference. IEOM 2019
PB - IEOM Society
T2 - 4th North American IEOM Conference. IEOM 2019
Y2 - 23 October 2019 through 25 October 2019
ER -