Effects of human resource staff ing strategies on organizational performance in catering industry

Abstract

Catering industry used to emphasize the achievement of finance performance. Nevertheless, with the development of information, the competitive bases have changed from previous finance performance into intangible assets and leadership performance so that the promotion of human resource management in catering industry has become crucial. Human resource staff ing strategies, therefore, are regarded as the important factor for the acquisition of competitive advantages and the achievement of organizational performance

Toaban House was chosen as the research subject because it is one of the brands in Wang Steak, which is a dining business and one of the largest restaurant groups in Taiwan. With random sampling, this study has questionnaires distributed and collected on-site. The samples were the customers who had been consuming in the restaurants, and the questionnaires were distributed in primary trading areas in Taipei. With convenient sampling, total 300 questionnaires were distributed with 216 eff ective ones and the response rate of 72%. The findings and conclusions are further discussed

Keywords:

• catering industry
• staff ing strategies
• organizational performance
• Manpower Selection
• Recruitment