Key success factors in full-service restaurants in Finland : A qualitative study on operation management and strategy
Tran, Hoa Quynh (2011)
Tran, Hoa Quynh
Jyväskylän ammattikorkeakoulu
2011
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2015121620956
https://urn.fi/URN:NBN:fi:amk-2015121620956
Tiivistelmä
The objective of the study was to find out critical success factors relates to superior per-formance in restaurant businesses. The research scope focused on full-service restaurants in Finland.
The research approach is qualitative. The theoretical part of the research covers critical success factor, service management and restaurant operation management. The empirical study includes results of two semi-structured face-to-face interviews conducted with res-taurant managers during the autumn 2015. The purpose of the interviews was to find out their experience and insight related to key factors contributing to successful practice. The selection process was taken cautiously to achieve the representativeness of the sample. Figaro Restaurant and Vesilinna Restaurant were chosen as qualified sample. The data was collected from interviews with two managers of these restaurants and analyzed by constant comparative method using coding system developed from theoretical framework.
The results of the interviews presented a set of factors that appeared to significantly influ-ence the business performance of the restaurants. The findings also revealed fundamental elements of a successful full-service restaurant and their cause and effect relation with the factors.
The main conclusion of the research is that high performance in food quality relates closely to purchasing, production and quality control functions while high-standard service re-quires potential workforce, customer relationship, customer knowledge, and proximity to the market. Furthermore, a distinguished strategy is vital for the business to remain com-petitive. The research is limited in scope and language of conduct. The study is useful for similar topic research in other contexts or the development of quantitative study on the subject.
The research approach is qualitative. The theoretical part of the research covers critical success factor, service management and restaurant operation management. The empirical study includes results of two semi-structured face-to-face interviews conducted with res-taurant managers during the autumn 2015. The purpose of the interviews was to find out their experience and insight related to key factors contributing to successful practice. The selection process was taken cautiously to achieve the representativeness of the sample. Figaro Restaurant and Vesilinna Restaurant were chosen as qualified sample. The data was collected from interviews with two managers of these restaurants and analyzed by constant comparative method using coding system developed from theoretical framework.
The results of the interviews presented a set of factors that appeared to significantly influ-ence the business performance of the restaurants. The findings also revealed fundamental elements of a successful full-service restaurant and their cause and effect relation with the factors.
The main conclusion of the research is that high performance in food quality relates closely to purchasing, production and quality control functions while high-standard service re-quires potential workforce, customer relationship, customer knowledge, and proximity to the market. Furthermore, a distinguished strategy is vital for the business to remain com-petitive. The research is limited in scope and language of conduct. The study is useful for similar topic research in other contexts or the development of quantitative study on the subject.