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Manager's Perceptions Of Alcohol Server Staffing And Training Methods, Daniel Doyle Crafts, Ray E. Sanders 2017 Oklahoma State University

Manager's Perceptions Of Alcohol Server Staffing And Training Methods, Daniel Doyle Crafts, Ray E. Sanders

Robert H. Bosselman

Over-consumption of alcoholic beverages is a concern of managers of hotels and motels with a club/lounge, restaurant, and tavern. The authors surveyed members of two industry associations in Oklahoma to ascertain alcohol server training methods and managers' perception of the value of such programs.


Survivorship In International Chain Restaurant In Korea, Woo Gon Kim, Kye-Sung Chon 2017 Oklahoma State University

Survivorship In International Chain Restaurant In Korea, Woo Gon Kim, Kye-Sung Chon

Robert H. Bosselman

Several western chains have done well in Korea, while others have withdrawn from the market. The authors summarize the current operational results of western chain restaurants in Korea, report positive impacts of western foodservice firms, and analyze the key elements leading to their survival and non-survival. Some lessons could be used as tools to establish entrance strategies of western chain restaurants in Korea as well as in other Asian markets


Curriculum Review: A Model, Lynda Martin, Bill Ryan, Alexis Regna, Paul Regna 2017 Oklahoma State University

Curriculum Review: A Model, Lynda Martin, Bill Ryan, Alexis Regna, Paul Regna

Robert H. Bosselman

Hospitality programs in the United States are continually undergoing curriculum review to stay current and to produce graduates who will excel in the industry. This article describes the revision process used by one university.


Managers' Perception Of Alcohol Service Training Programs, Daniel Doyle Crafts 2017 Oklahoma State University

Managers' Perception Of Alcohol Service Training Programs, Daniel Doyle Crafts

Robert H. Bosselman

In order to serve alcoholic beverages in a responsible manner, most managers turn to alcohol server training programs to provide effective standardized training for the alcohol server. Whether or not the programs are perceived by hospitality managers as effective has not been established. The author presents the results of a study of Oklahoma hospitality managers who perceive alcohol server training as becoming less effective.


Reaganomics And Its Effects On Pricing And Participation In The Regular Paying Sector Of The National School Lunch Program In Dade County Public High Schools, Robert H. Bosselman 2017 Florida International University

Reaganomics And Its Effects On Pricing And Participation In The Regular Paying Sector Of The National School Lunch Program In Dade County Public High Schools, Robert H. Bosselman

Robert H. Bosselman

Problem: This research proposes to examine the effects of Reaganomics on pricing and participation in the regular paying sector of the National School Lunch Program in Dade County Public High Schools. Subproblems: The first subproblem is to examine the effects of Reaganomics on pricing in the regular paying sector of the National School Lunch Program in Dade County Public High Schools. The second subproblem is to examine the effects of Reaganomics on participation in the regular paying sector of the National School Lunch Program in Dade County Public High Schools. Hypotheses: The first hypothesis is that Reaganomics has resulted in ...


Determinants Of Mid-Scale Hotel Brand Equity, Woo Gon Kim, Hyun Jeong Kim 2017 Oklahoma State University

Determinants Of Mid-Scale Hotel Brand Equity, Woo Gon Kim, Hyun Jeong Kim

Robert H. Bosselman

The traditional brand management in the hotel industry is facing a great challenge as numerous brands provide many choices to hotel guests. In such competitive environments, hotel firms realize that capitalizing on one of the most important assests they own- the brand- is critical to achieve a premier growth goal not only rapidly but also in a cost- effective way. THe purpose of this study is to examine the determinants of cutsomer-based hotel brand equity for the mid-priced U.S. lodging segment by assessing the impacts of four-widely accepted brand equity dimensions: brand awareness, brand associations, percieved quality and customer ...


Measuring Brand Equity Of Restaurant Chains, Woo Gon Kim, Peter DiMicelli, Jin Khang 2017 Oklahoma State University

Measuring Brand Equity Of Restaurant Chains, Woo Gon Kim, Peter Dimicelli, Jin Khang

Robert H. Bosselman

Little research has been done to measure brand equity of hospitality companies. It is important for food service organizations to measure accurately their brand equity in order to manage and leverage it properly. This study attempts to measure the brand equity of casual dining restaurant chains in monetary terms using conjoint analysis.


Developing An E-Textbook For The Consumer And Family Sciences Class: Challenges And Rewards, Martha Coussement, Shannon F. Johnson, Ludwika Goodson 2017 Indiana University - Purdue University Fort Wayne

Developing An E-Textbook For The Consumer And Family Sciences Class: Challenges And Rewards, Martha Coussement, Shannon F. Johnson, Ludwika Goodson

Shannon F Johnson

This article describes the self-publishing journey, challenges and methods of development, impact, the value of a self-published e-textbook in tenure decisions, and recommendations. This journey led to the self-publishing of an e-textbook for iPad® delivery at a Midwest university for a course on electronic distribution and hotel management in the Consumer and Family Sciences curriculum. Factors leading to this decision included the context of the digital hospitality world, industry standards, technology use by students, lack of interest by major publishers, e-textbook and iPad learning research, and iPad technical and training support available to a cohort of faculty on campus.


The Food-Service Industry: Best Of Times, Worst Of Times, Alex M. Susskind 2017 Cornell University School of Hotel Administration

The Food-Service Industry: Best Of Times, Worst Of Times, Alex M. Susskind

Alex M. Susskind

Technology has long been a factor in restaurants’ back-of-house operations, but the actual amount of automation depends on the restaurant operator’s preferences and, to some extent, the type of restaurant. Technology is now expanding in the front of the house, as part of the service interaction with guests, but again the implementation is uneven and depends in part on the restaurant’s concept. Whatever technology is introduced should at minimum not damage the guest experience and preferably should boost service levels. Participants in a recent roundtable at the School of Hotel Administration examined these and other issues in the ...


The Food-Service Industry: Best Of Times, Worst Of Times, Alex M. Susskind 2017 Cornell University School of Hotel Administration

The Food-Service Industry: Best Of Times, Worst Of Times, Alex M. Susskind

Center for Hospitality Research Publications

Technology has long been a factor in restaurants’ back-of-house operations, but the actual amount of automation depends on the restaurant operator’s preferences and, to some extent, the type of restaurant. Technology is now expanding in the front of the house, as part of the service interaction with guests, but again the implementation is uneven and depends in part on the restaurant’s concept. Whatever technology is introduced should at minimum not damage the guest experience and preferably should boost service levels. Participants in a recent roundtable at the School of Hotel Administration examined these and other issues in the ...


How Co-Production And Authenticity Affect: Experience Design Management, Lewis P. Carbone, Kathryn A. LaTour 2017 Experience Engineering

How Co-Production And Authenticity Affect: Experience Design Management, Lewis P. Carbone, Kathryn A. Latour

Center for Hospitality Research Publications

Two keys to profitable operation are ensuring that customers have a memorable experience and developing a relationship that matches their needs. Meeting at the Cornell School of Hotel Administration, experts in experience management from industry and academe focused on ways to improve customers’ experience in a way that makes it memorable, with a goal of fostering a mutually beneficial lasting relationship. Focusing on the elements of the relationship between consumers and their favorite brands, participants in the experience management roundtable considered the most effective approaches to improve customer relationship management. One important tactic is to provide experiential clues that help ...


School Of Culinary Arts & Food Technology - Summer Newsletter 2017, James Peter Murphy 2017 Dublin Institute of Technology

School Of Culinary Arts & Food Technology - Summer Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Summer Newsletter captured rfgw many events, research, awards, significant contributions ans special civic and community activities which the students and staff members of the school have successfully completed leading up to the summer period of 2017. These activities could not be completed without the on-going and active support of the schools 'INSPIRED' friends of Culinary Arts (sponsors).


An Investigation In The Methodological Approaches Used In Doctoral Business Research In Ireland, Paul Mc Manus, Sue Mulhall, Mohamed Ragab, Amr Arisha 2017 Dublin Institute of Technology

An Investigation In The Methodological Approaches Used In Doctoral Business Research In Ireland, Paul Mc Manus, Sue Mulhall, Mohamed Ragab, Amr Arisha

Conference papers

The sizeable increase in doctoral business research in Ireland over past decades is characterised by a diversity of research paradigms and the methods applied. To achieve research objectives, doctoral researchers should identify the methodological framework of inquiry that they will use to address and answer their research question. This involves taking a stance on divergent philosophical assertions such as ontology and epistemology, which reflect how they view the world. Researchers often proceed to select what is believed to be the best- suited research approach – either qualitative, quantitative, or a mixture between them – with their corresponding subset of data collection and ...


De Tapas Por La Ciudad Condal, Juanjo Marco 2017 Selected Works

De Tapas Por La Ciudad Condal, Juanjo Marco

Juanjo Marco

¿Pensando en ir de tapas por la gastronómica ciudad de Barcelona= El distrito de l’Eixample es, sin duda alguna, una de las zonas de Barcelona que mejor combina la arquitectura con la buena gastronomía. ¿Te apuntas a una ruta de tapas en el Eixample?
¡Sigue leyendo!

 


Tsirik - Fold The Leaves So That Others May Be Guided: A Study Of How The Bribri Women Are Preserving Their Culture To Ensure A Sustainable Future For Their Community, Emily R. Blau 2017 SIT Graduate Institute

Tsirik - Fold The Leaves So That Others May Be Guided: A Study Of How The Bribri Women Are Preserving Their Culture To Ensure A Sustainable Future For Their Community, Emily R. Blau

Capstone Collection

Bananas are one of Costa Rica’s largest exports, along with coffee, palm oil, and cocoa. The banana plantations are large-scale, are most often run by multinational companies, and are considered to be run as enclave economies (Equal Exchange, 2016). This monoculture crop production has been globally accused of human rights abuses said to include, but not be limited to, violating the rights of indigenous people and loss in culture and tradition. For this paper, I studied the effects that large-scale agricultural corporations have on the BriBri, a matriarchal and indigenous group who live on the Caribbean coast of Costa ...


Opening The "Taj" The Culture Of Fantasy, Judi Brownell 2017 Cornell University School of Hotel Administration

Opening The "Taj" The Culture Of Fantasy, Judi Brownell

Judi Brownell

In putting together his grandest venture to date, Donald Trump used the principles of corporate culture to make his version of the Taj Mahal a reality. Here’s how you can apply the basics of company culture.


Personal Style Of On-Site Food Service Managers, Judi Brownell, Dennis Reynolds 2017 Cornell University School of Hotel Administration

Personal Style Of On-Site Food Service Managers, Judi Brownell, Dennis Reynolds

Judi Brownell

Myers-Briggs Type Indicators (MBTI) assess preferences based on Carl Jung’s theory of psychological types. They are widely used in organizational development, management and leadership training, and team building. This study examines MBTl of food service managers in a single organization to determine whether food service managers have a typical personal style and whether this style varies.


Women Hospitality Managers: Perceptions Of Gender-Related Career Challenges, Judi Brownell 2017 Cornell University School of Hotel Administration

Women Hospitality Managers: Perceptions Of Gender-Related Career Challenges, Judi Brownell

Judi Brownell

In spite of increases in the number of women who are both academically prepared and interested in pursuing hospitality management careers, women appear to be leaving the industry at a much higher rate than their male counterparts. Although women are better represented in lower and middle management than ever before, there has been no corresponding increase in the number of women in top level management positions. The author explores women managers' perceptions of the career-related challenges they confront in hospitality environments and suggests that inadequate access to informal information networks, lack of women mentors, and the impact of unique job ...


Personality And Career Development: A Study Of Gender Differences, Judi Brownell 2017 Cornell University School of Hotel Administration

Personality And Career Development: A Study Of Gender Differences, Judi Brownell

Judi Brownell

What are the “right” personality traits for career success in hospitality management?


The Research Forum, Judi Brownell, Michael Morgan 2017 Cornell University School of Hotel Administration

The Research Forum, Judi Brownell, Michael Morgan

Judi Brownell

We are pleased to present the first Research Forum, which we anticipate will become a regular feature of the Cornell Hotel and Restaurant Administration Quarterly. During the past 18 months we received manuscripts covering a wide range of disciplines— including finance, food and beverage management, marketing, and property development. Our thanks both to contributors who considered the Research Forum as an appropriate outlet for their work and to our board of editors, who applied rigorous standards in selecting papers they found relevant and intellectually provocative.


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