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Articles 1 - 7 of 7
Full-Text Articles in Business
Young Adults Lnterest In Nutritious Fast Foods, Sandy Kapoor
Young Adults Lnterest In Nutritious Fast Foods, Sandy Kapoor
Hospitality Review
The nutritious concerns of young adults are of particular importance to fast food operators. The author reports on a study of this population designed to determine whether young adults are concerned about healthier menu items and if that would affect their choice to eat at fast food places.
Financial Failure In The Hospitality Industry, Edward M. Tavlin, Elisa S. Moncarz, Deb Dumont
Financial Failure In The Hospitality Industry, Edward M. Tavlin, Elisa S. Moncarz, Deb Dumont
Hospitality Review
The hospitality industry (especially the restaurant segment) has a historically high rate of financial failures. Yet, financial failure in the industry has not received the attention it deserves. In this article, the authors identify basic reasons underlying failed ideas while presenting a study of several hospitality chains that have experienced varying degrees of financial failure. The characteristics and pitfalls of these companies provide the necessary groundwork to explore major lessons to be learned which should aid hospitality management to aviod future business failures.
Tip Allocation: A Compliance Study Tor Restaurants, John M. Tan-As, Raymond S. Schmidgall
Tip Allocation: A Compliance Study Tor Restaurants, John M. Tan-As, Raymond S. Schmidgall
Hospitality Review
Survey research of the commercial food service industry with regard to tips and tip allocation revealed that 50 percent of restaurateurs require that employees report a minimum amount or percentage of sales and over 50 percent which allocate tips report them as employee income. The authors discuss these results and point out other problems.
Systematic Analysis Of Change In Restaurant Operations, Douglas F. Harrison
Systematic Analysis Of Change In Restaurant Operations, Douglas F. Harrison
Hospitality Review
The successful management of change is a key factor in ensuring growth in the restaurant industry. The author discusses how to evaluate and act on a management change plan beginning with a total understanding and knowledge of the environment within which it operates.
Application Of A Pert-Type System And "Crashing" In A Food Service Operation, Glenn A. Leitch
Application Of A Pert-Type System And "Crashing" In A Food Service Operation, Glenn A. Leitch
Hospitality Review
A pert-type system, a combination of the program evaluation and review technique (PERT) and the critical path method (CPM), might be used by the hospitality industry to improve planning and control of complex functions. The author discusses this management science technique and how it can assist.
Restaurant Marquees: A Help Or Hindrance'?, John R. Dienhart, Michael M. Lefever
Restaurant Marquees: A Help Or Hindrance'?, John R. Dienhart, Michael M. Lefever
Hospitality Review
The marquee is one of the most common and cost-effective forms of advertising, but it can be a restaurant's worst enemy. Here are some surprising facts about its use and misuse.
Influence Of Restaurant Reviews Upon Consumers, Clayton W. Barrows, Frank P. Lattuca, Robert H. Bosselman
Influence Of Restaurant Reviews Upon Consumers, Clayton W. Barrows, Frank P. Lattuca, Robert H. Bosselman
Hospitality Review
It is generally believed that restaurant reviews can influence consumers' decisions in choosing a restaurant. A survey administered to a sample of 420 college faculty and staff members suggests that while most restaurant patrons may read reviews, they are not used as the sole selection criterion. Recommendations of friends, the restaurant's current reputation, and perceived value may have greater influence upon the choice than does a re- view. The authors discuss the implications of both favorable and unfavorable reviews.