Open Access. Powered by Scholars. Published by Universities.®
- Discipline
Articles 1 - 8 of 8
Full-Text Articles in Business
Restaurant Industry Perspectives On Pro-Social Rule Breaking: Intent Versus Action, Catherine R. Curtis Ph.D.
Restaurant Industry Perspectives On Pro-Social Rule Breaking: Intent Versus Action, Catherine R. Curtis Ph.D.
Hospitality Review
The resounding message extracted from the service literature is that employees serve pivotal functions in the overall guest experience. This is of course due to the simultaneous delivery of personalized service provision with resultant consumption of those services. This simultaneous delivery and consumption cycle is at times challenged by a perceived desire to accommodate guest request that may violate, to a greater or lesser degree, an organizational rule. This is important to note because increased interactions with customers enable frontline employees to have a better sense of what customers want from the company as well as from the company itself …
Examining Technology Adoption And Management Perception Of Inventory Management Systems: The Case Of Aruba Restaurants, Kimberly Severt, Robin B. Depietro, Diana Herrera
Examining Technology Adoption And Management Perception Of Inventory Management Systems: The Case Of Aruba Restaurants, Kimberly Severt, Robin B. Depietro, Diana Herrera
Hospitality Review
The purpose of this paper is to explore the use of automated inventory management systems (IMS) and identify the stage of technology adoption for restaurants in Aruba. A case study analysis involving twelve members of the Aruba Gastronomic Association was conducted using a qualitative research design to gather information on approaches currently used as well as the reasons and perceptions managers/owners have for using or not using automated systems in their facilities. This is the first study conducted using the Aruba restaurant market. Therefore, the application of two technology adoption models was used to integrate critical factors relevant to the …
Hotel And Restaurant Entry-Level Job Competencies: Comparisons Of Management And Worker Perceptions, Dana V. Tesone, Peter Ricci
Hotel And Restaurant Entry-Level Job Competencies: Comparisons Of Management And Worker Perceptions, Dana V. Tesone, Peter Ricci
Hospitality Review
This article presents the findings of a central Florida study of lodging and restaurant managers as well as entry-level workers who were graduates of hospitality management programs. It provides a theoretical construct as a basis of the methodology employed. The article then reports the findings of perceptions of desired knowledge, skills and abilities, and attitudes associated with entry-level employees. It further compares desired levels of preparation for entry-level positions in the industry as reported by respondents of both groups. Finally, the authors present conclusions and implications for central Florida practitioners and educators.
Restaurant Dining Strategies: Attracting Nutrition-Conscious Future Seniors, Elizabeth B. Pederson, Frederick J. Demicco
Restaurant Dining Strategies: Attracting Nutrition-Conscious Future Seniors, Elizabeth B. Pederson, Frederick J. Demicco
Hospitality Review
Senior Customers pose some unique challenges to operators due to some of the physiological changes associated with aging. In an effort to make food and beverage managers more cognizant of these changes, the authors examine these areas and also discuss strategies to attract and enhance the dining experience of the viable senior market segment.
So..•What's Wrong With Hospitality Education?, Anna Grafwilliams
So..•What's Wrong With Hospitality Education?, Anna Grafwilliams
Hospitality Review
Three major issues surface in the current literature of hospitality education: Are hospitality educators in the business of training or educating? Who is in charge of the curriculum content of hospitality education programs-industry or educators? Is this really a profession in need of an accreditation process? The author discusses these three inter-related issues in light of the current efforts of the CHRIE accreditation committee, to systematically address and reconcile differences concerning the issues.
Accreditation: Implications For Hospitality Management Education, Mary L. Tanke
Accreditation: Implications For Hospitality Management Education, Mary L. Tanke
Hospitality Review
Accreditation was previously defined as a voluntary process in which recognition is granted to educational programs which meet or exceed established standards of educational quality. One of the inherent problems in the application of the accreditation process lies in the identification of educational quality, an elusive and subjective concept which creates the fear of the accreditation process becoming equally subjective. The author discusses this fear, along with other misconceptions regarding the implementation of accreditation in hospitality management programs at the baccalaureate level, concluding a two-part series begun in the Spring 1985 issue.
A Proposed Hospitality Curriculum For Two-Year Colleges In Florida, Olin R. Thompson, Herbert S. Lowe
A Proposed Hospitality Curriculum For Two-Year Colleges In Florida, Olin R. Thompson, Herbert S. Lowe
Hospitality Review
The expansion of the hotel industry and its related areas necessitates new educational training for those who will occupy positions of responsibility. Two-year colleges provide one possibility for this training. The authors propose a common foundation for all such programs in Florida.
Growth Of The Food Service Industry, Donald Greenaway
Growth Of The Food Service Industry, Donald Greenaway
Hospitality Review
The food service industry has come into its own recognition as a growing segment of the total food market. The author looks at the recent expansion of the industry in volume, diversification of restaurant types, and menu variety