Title

Tipping Practices In Food And Beverage Operations: A Longitudinal Study

Keywords

demographics; gender; hotel; tip dollars; tip rate; Tipping

Abstract

Convention hotels with large kitchens and dining facilities contribute significantly to culinary sciences as laboratories for product and service innovations. In foodservice operations, services are intricately interrelated with tipping. However, the nature of tipping, rate of tipping, and effect of external and internal factors on tipping vary significantly across political and cultural boundaries as well as across types of foodservice operations. The current study investigates the role of employee gender in explaining the relationship between a hotel department and tip rates recorded using a secondary data set collected from a convention hotel. The results indicate that even within a hotel, tipping rates vary between the departments. Gender of an employee was also found to be an important factor. Relatively higher gender differences were noted between the in-room service department and bars with reference to tipping. © 2013 Copyright Taylor and Francis Group, LLC.

Publication Date

7-8-2013

Publication Title

Journal of Culinary Science and Technology

Volume

11

Issue

3

Number of Pages

241-258

Document Type

Article

Personal Identifier

scopus

DOI Link

https://doi.org/10.1080/15428052.2013.769871

Socpus ID

84879675926 (Scopus)

Source API URL

https://api.elsevier.com/content/abstract/scopus_id/84879675926

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