Ritual-based redesign of routines: an experimental approach in the restaurant industry
Cozzio and Furlan, International Journal of Contemporary Hospitality Management 35(6), 2023 (online November 2022). A mixed methods field experiment in a real restaurant centred on its welcome entree routine, which was observed and then redesigned as a ritual. The abstract reports that the redesign increased employee sharing of the routine's purpose, reduced variability in execution time, increased group cohesion among staff and increased the enjoyment of end-consumers. Reading depth: abstract only; nothing beyond it used.
Cozzio and Furlan, International Journal of Contemporary Hospitality Management 35(6), 2023 (online November 2022). A mixed methods field experiment in a real restaurant centred on its welcome entree routine, which was observed and then redesigned as a ritual. The abstract reports that the redesign increased employee sharing of the routine's purpose, reduced variability in execution time, increased group cohesion among staff and increased the enjoyment of end-consumers. Reading depth: abstract only; nothing beyond it used.
Written from the abstract via OpenAlex record; bibliographic details (volume 35, issue 6, issued 2022-11-21) confirmed at Crossref, 2026-11-04 (abstract depth).
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Cozzio, C., & Furlan, A. (2023). Ritual-based redesign of routines: an experimental approach in the restaurant industry. International Journal of Contemporary Hospitality Management, 35(6), 2113-2135. doi:10.1108/ijchm-01-2022-0056 https://doi.org/10.1108/ijchm-01-2022-0056