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Full-Text Articles in Business
Room Service Principles And Practices: An Exploratory Study, Stanley Douglas Suboleski
Room Service Principles And Practices: An Exploratory Study, Stanley Douglas Suboleski
UNLV Theses, Dissertations, Professional Papers, and Capstones
Room service is the delivery of food and beverage products to a guest's sleeping room in a hotel. It is an important, distinguishing characteristic and a necessary service for first-class and luxury hotels. Very little academic research has been conducted on the operating procedures of room service. This was an exploratory study that aimed at identifying the key principles and practices of room service operations in first-class and luxury hotels. This study used a mixed-method approach. Using content analysis on operating audits for room service from a range of hospitality companies, expert panel review, field testing, and analysis of variance …
Training And Development Guide For A Culinary Department In A Private University, Kimberly Rosenbaum
Training And Development Guide For A Culinary Department In A Private University, Kimberly Rosenbaum
UNLV Theses, Dissertations, Professional Papers, and Capstones
In an online study of the Council of Hotel and Restaurant Trainers (CHART), 53% of respondents reported their budgets for training were being carefully looked at. From this scrutiny, training budgets in the past 18 months have significantly decreased (Bertra, 2009, p. 1). Slashed training budgets have become another sign of the recessionary times, forcing operators to direct their funds to customer service, hoping to set them apart in the competitive environment known as hospitality (Bertra, 2009, p. 1).
How Color Affects Food Choices, Costa Magoulas
How Color Affects Food Choices, Costa Magoulas
UNLV Theses, Dissertations, Professional Papers, and Capstones
Color has a very strong influence in the hospitality industry. How much thought has been given to food choices because of color, and how influential is that on customers’ satisfaction of a food product? Staff that prepares food must understand how color and taste work together through presentation and eye appeal to create the WOW factor since customers eat with their eyes first. People associate different foods with different colors. When this perception changes it often has a detrimental effect on the customer’s perception of how that food should taste. Scientific information was gathered on the history of food, the …
Attendee Attentiveness: Perceptions Of The Impact Of Menu Selection, Elisa A. Hobbs
Attendee Attentiveness: Perceptions Of The Impact Of Menu Selection, Elisa A. Hobbs
UNLV Theses, Dissertations, Professional Papers, and Capstones
Most professional meeting planners are meticulous in planning everything about a meeting. Unfortunately, selecting the correct choices of food is often overlooked. If planners are informed of the role food plays on attendees’ attention, energy and attitudes, they may come to realize that they are contributing not only to the well being of their attendees, but also to the impact of the meeting itself (Boisclair, 1997). As a meeting planner, it is important to serve attendees meals that produce high energy and attentiveness in order to ensure that attendees are alert and maintain the highest level of performance throughout the …