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Articles 631 - 660 of 762
Full-Text Articles in Business
Understanding Annual Reports Of Hospitality Firms, Elisa S. Moncarz
Understanding Annual Reports Of Hospitality Firms, Elisa S. Moncarz
Hospitality Review
In her discussion - Understanding Annual Reports of Hospitality Firms - by Elisa S. Moncarz, Associate Professor, School of Hospitality Management, Florida International University, Associate Professor Moncarz initially offers: “Management bears full responsibility for the reporting function of annual reports prepared by publicly-held companies designed to provide interested parties with information that is useful in making business and economic decisions. In Part I the author reviews the content of annual reports of firms in the hospitality industry, while looking at recent developments affecting annual reports. Part 11, in a subsequent issue, will comprise an in-depth examination of the annual report …
S Corporations Can Benefit Many Closely-Held Hospitality Firms, John M. Tarras
S Corporations Can Benefit Many Closely-Held Hospitality Firms, John M. Tarras
Hospitality Review
In his discussion - S Corporations Can Benefit Many Closely-Held Hospitality Firms - by John M. Tarras, Assistant Professor, School of Hotel, Restaurant & Institutional Management at Michigan State University, Assistant Professor Tarras initially offers: “Organization as an S corporation has many advantages for hospitality firms since passage of the Tax Reform Act of 1986. The author discusses those advantages and lists the disadvantages as well.”
In the opening paragraphs Tarras alludes to the relationship between hospitality firms, S corporations, and the Tax Reform Act of 1986, and then defines what an S corporation is.
“An S corporation is a …
Commuter Airlines:Their Changing Role, J.A. F. Nicholls
Commuter Airlines:Their Changing Role, J.A. F. Nicholls
Hospitality Review
In - Commuter Airlines: Their Changing Role – an essay by J. A. F. Nicholls, Transportation Coordinator, Department of Marketing and Environment, College of Business Administration, Florida International University, Nicholls initially observes: “The great majority of airline passenger miles flown in the United States are between large conurbations. People living in metropolitan areas may be quite unaware of commuter airlines and their role in our transportation system. These airlines are, however, communications lifelines for dwellers in small - and not so small - towns and rural areas. More germanely, commuter airlines have also developed a pivotal role vis-a-vis the major …
From Clerk And Cashier To Guest Service Agent, Nancy J. Allin, Kelly Halpine
From Clerk And Cashier To Guest Service Agent, Nancy J. Allin, Kelly Halpine
Hospitality Review
In their study - From Clerk and Cashier to Guest Service Agent - by Nancy J. Allin, Director of Quality Assurance and Training and Kelly Halpine, Assistant Director of Quality Assurance and Training, The Waldorf-Astoria, New York, the authors state at the outset: “The Waldorf-Astoria has taken the positions of registration clerk and cashier and combined them to provide excellent guest service and efficient systems operation. The authors tell how and why the combination works.
That thesis statement defines the article, and puts it squarely in the crosshairs of the service category. Allin and Halpine use their positions at the …
Sales Promotion In Hotels:A British Perspective, Francis Suttle, Lni Akpabio
Sales Promotion In Hotels:A British Perspective, Francis Suttle, Lni Akpabio
Hospitality Review
In their article - Sales Promotion In Hotels: A British Perspective - by Francis Buttle, Lecturer, Department of Hotel, Restaurant, and Travel Administration, University of Massachusetts and Ini Akpabio, Property Manager, Trusthouse Forte, Britain, Buttle and Akpabio initially state: “Sales promotion in hotels is in its infancy. Other industries, particularly consumer goods manufacturing, have long recognized the contribution that sales promotion can make to the cost-effective achievement of marketing objectives. Sales promotion activities in hotels have remained largely uncharted. The authors define, identify and classify these hotel sales promotion activities to understand their function and form, and to highlight any …
Participative Budgeting And Participant Motivation: A Review Of The Literature, Frederick J. Demicco, Steven J. Dempsey
Participative Budgeting And Participant Motivation: A Review Of The Literature, Frederick J. Demicco, Steven J. Dempsey
Hospitality Review
In their discussion - Participative Budgeting and Participant Motivation: A Review of the Literature - by Frederick J. Demicco, Assistant Professor, School of Hotel, Restaurant and Institutional Management, The Pennsylvania State University and Steven J. Dempsey, Fulton F. Galer, Martin Baker, Graduate Assistants, College of Business at Virginia Polytechnic Institute and State University, the authors initially observe: “In recent years behavioral literature has stressed the importance of participation In goal-setting by those most directly affected by those goals. The common postulate is that greater participation by employees in the various management functions, especially the planning function, will lead to improved …
Managing Strategic Change, K. Michael Haywood
Managing Strategic Change, K. Michael Haywood
Hospitality Review
The essay - Managing Strategic Change – by K. Michael Haywood, Associate Professor, School of Hotel and Food Administration, University of Guelph, is initially characterized by Haywood as: “The ability to manage strategic change is critical for hospitality industry executives today. Executives must be capable of creating a vision of the future and implementing its direction. The author gives avenues for that management process.”
“The effective management of strategic change is the major challenge confronting hospitality executives,” says Associate Professor Haywood. “Responding to a rapidly changing business environment and constantly evolving competitive threats and opportunities requires executives who can anticipate …
Toward A Better Understanding Of The Evolution Of Hotel Development: A Discussion Of Product-Specific Lodging Demand, John A. Camella
Toward A Better Understanding Of The Evolution Of Hotel Development: A Discussion Of Product-Specific Lodging Demand, John A. Camella
Hospitality Review
In his essay - Toward a Better Understanding of the Evolution of Hotel Development: A Discussion of Product-Specific Lodging Demand - by John A. Carnella, Consultant, Laventhol & Horwath, cpas, New York, Carnella initially describes his piece by stating: “The diversified hotel product in the united states lodging market has Resulted in latent room-night demand, or supply-driven demand resulting from the introduction of a lodging product which caters to a specific set of hotel patrons. The subject has become significant as the lodging market has moved toward segmentation with regard to guest room offerings. The author proposes that latent demand …
Indirect Cost Factors In Menu Pricing, David V. Pavesic
Indirect Cost Factors In Menu Pricing, David V. Pavesic
Hospitality Review
In the discussion - Indirect Cost Factors in Menu Pricing – by David V. Pavesic, Associate Professor, Hotel, Restaurant and Travel Administration at Georgia State University, Associate Professor Pavesic initially states: “Rational pricing methodologies have traditionally employed quantitative factors to mark up food and beverage or food and labor because these costs can be isolated and allocated to specific menu items. There are, however, a number of indirect costs that can influence the price charged because they provide added value to the customer or are affected by supply/demand factors. The author discusses these costs and factors that must be taken …
The Irs Collection Division: Contacts And Settlements, John M. Tarras
The Irs Collection Division: Contacts And Settlements, John M. Tarras
Hospitality Review
In his study -The IRS Collection Division: Contacts and Settlements - by John M. Tarras, Assistant Professor School of Hotel, Restaurant and Institutional Management, Michigan State University, Tarras initially states: “The collection division of the internal revenue service is often the point of contact for many hospitality businesses. The author describes how the division operates, what the hospitality firm can expect when contacted by it, and what types of strategies firms might find helpful when negotiating a settlement with the IRS.”
The author will have you know that even though most chance meetings with the IRS Collection Division are due …
An Analysis Of Stock Market Performance:The Dow Jones Industrial Average And The Three Top Performing Lodging Firma: 1982-1988, N H. Ringstrom, Elisa S. Moncarz
An Analysis Of Stock Market Performance:The Dow Jones Industrial Average And The Three Top Performing Lodging Firma: 1982-1988, N H. Ringstrom, Elisa S. Moncarz
Hospitality Review
In their dialogue - An Analysis of Stock Market Performance: The Dow Jones Industrial Average and the Three Top Performing Lodging Firms 1982 – 1988 - by N. H. Ringstrom, Professor and Elisa S. Moncarz, Associate Professor, School of Hospitality Management at Florida International University, Professors Ringstrom and Moncarz state at the outset: “An interesting comparison can be made between the Dow Jones lndustrial Average and the three top performing, publicly held lodging firms which had $100 million or more in annual lodging revenues. The authors provide that analytical comparison with Prime Motor Inns Inc., the Marriott Corporation, and Hilton …
Evaluating And Selecting A Property Management System, Galen Collins
Evaluating And Selecting A Property Management System, Galen Collins
Hospitality Review
In his study - Evaluating and Selecting a Property Management System - by Galen Collins, Assistant Professor, School of Hotel and Restaurant Management, Northern Arizona University, Assistant Professor Collins states briefly at the outset: “Computerizing a property requires a game plan. Many have selected a Property Management System without much forethought and have been unhappy with the final results. The author discusses the major factors that must be taken into consideration in the selection of a PMS, based on his personal experience.”
Although, this article was written in the year 1988 and some information contained may be dated, there are …
Regulating Casino Gaming: A Checklist For States Considering It, Leonard E. Goodall
Regulating Casino Gaming: A Checklist For States Considering It, Leonard E. Goodall
Hospitality Review
In his essay - Regulating Casino Gaming: A Checklist for States Considering It – by Leonard E. Goodall, Professor of Management and Public Administration, College of Business and Econornics, University of Nevada, Las Vegas, Professor Goodall initially states: “Since various states are likely to continue to debate the issue of the establishment of legal casinos, and since states considering legal casinos must also decide how best to regulate them, the author discusses the similarities and contrasts in the regulatory systems already in operation.”
Certainly not all states have solicited casino gaming, or what people generally refer to as gambling, but …
Challenge To Managers: Changing Hotel Work From A Secondary Choice To Career Development, Leonidas Chitiris
Challenge To Managers: Changing Hotel Work From A Secondary Choice To Career Development, Leonidas Chitiris
Hospitality Review
In his discussion - Challenge To Managers: Changing Hotel Work from a Secondary Choice to Career Development - by Leonidas Chitiris, Lecturer in Management, Piraeus Graduate School of Industrial Studies, Athens, Greece, Chitiris marginally alludes at the outset: “Surveys and interviews with hotel employees in Greece with regard to why individuals work for hotels and to what extent their rationale to join the hotel industry affects hotel productivity revealed that the choice to work in hotels is a secondary preference and reflects the opportunity structure in the economy at any given time and the greater the number of those who …
The Specialist: Coming Soon To Your Local Hotel, Stan Bromley
The Specialist: Coming Soon To Your Local Hotel, Stan Bromley
Hospitality Review
In an article entitled - The Specialist: Coming Soon To Your Local Hotel - by Stan Bromley, Regional Vice President and General Manager, Four Seasons Clift Hotel, San Francisco, the author’s introduction states: “An experienced hotelier discusses the importance of the delivery of a high “quality-to-value” ratio consistently to guests, particularly as the hotel market becomes specialized and a distinction is drawn between a “property” and a “hotel.”
The author’s primary intention is to make you, the reader, aware of changes in the hospitality/hotel marketplace. From the embryo to the contemporary, the hotel market has consistently evolved; this includes but …
The Tax Reform Act Of 1986: Impact On Hospitality Industries, Elisa S. Moncarz
The Tax Reform Act Of 1986: Impact On Hospitality Industries, Elisa S. Moncarz
Hospitality Review
In her discussion - The Tax Reform Act Of 1986: Impact On Hospitality Industries - by Elisa S. Moncarz, Associate Professor, the School of Hospitality Management at Florida International University, Professor Moncarz initially states: “After nearly two years of considering the overhaul of the federal tax system, Congress enacted the Tax Reform Act of 1986. The impact of this legislation is expected to affect virtually all individuals and businesses associated with the hospitality industry. This article discusses some of the major provisions of the tax bill, emphasizing those relating to the hospitality service industries and contrasting relevant provisions with prior …
Ethics, Value Systems And The Professionalization Of Hoteliers, K. Michael Haywood
Ethics, Value Systems And The Professionalization Of Hoteliers, K. Michael Haywood
Hospitality Review
In the discussion - Ethics, Value Systems And The Professionalization Of Hoteliers by K. Michael Haywood, Associate Professor, School of Hotel and Food Administration, University of Guelph, Haywood initially presents: “Hoteliers and executives in other service industries should realize that the foundation of success in their businesses is based upon personal and corporate value systems and steady commitment to excellence. The author illustrates how ethical issues and manager morality are linked to, and shaped by the values of executives and the organization, and how improved professionalism can only be achieved through the adoption of a value system that rewards contributions …
Ethics In The Hospitality Industry: A Management Control System Perspective, Robert H. Hagner
Ethics In The Hospitality Industry: A Management Control System Perspective, Robert H. Hagner
Hospitality Review
Hospitality managers may assume that unless under control, ethics in their operations are out of control. This article proposes a management control system for ethics.
Planning Buy-Sell Agreements In The Hospitality Industry, John M. Tarras
Planning Buy-Sell Agreements In The Hospitality Industry, John M. Tarras
Hospitality Review
In the article - Planning Buy-Sell Agreements In The Hospitality Industry - by John M. Tarras, Assistant Professor, School of Hotel, Restaurant and Institutional Management at Michigan State University, the author initially observes: “The vast majority of hospitality firms (restaurants, hotels, etc.) would be considered closely-held corporations. As such, they have unique planning problems compared to large, publicly-traded hospitality firms. One area of special concern to the closely-held hospitality firm is the planning and adoption of a buy-sell agreement.”
The above thesis statement outlines the heart of the article; the buy-sell agreement in regard to smaller [closely held, as Tarras …
The Chef In Society: Origins And Development, Marcel R. Escoffier
The Chef In Society: Origins And Development, Marcel R. Escoffier
Hospitality Review
In his discourse - The Chef In Society: Origins And Development - Marcel R. Escoffier, Graduate Student, School of Hospitality Management at Florida International University, initially offers: “The role of the modern professional chef has its origins in ancient Greece. The author traces that history and looks at the evolution of the executive chef as a manager and administrator.”
“Chefs, as tradespersons, can trace their origins to ancient Greece,” the author offers with citation. “Most were slaves…” he also informs you.
Even at that low estate in life, the chef was master of the slaves and servants who were at …
Selection Of Students For Hotel Schools: A Comparative Study, William Morgan
Selection Of Students For Hotel Schools: A Comparative Study, William Morgan
Hospitality Review
In the discussion - Selection Of Students For Hotel Schools: A Comparative Study - by William Morgan, Professor, School of Hospitality Management at Florida International University, Morgan’s initial observation is: “Standards for the selection of students into schools of hospitality management around the world vary considerably when it comes to measuring attitudes toward the industry. The author discusses current standards and recommends some changes.”
In addition to intellectual ability, Professor Morgan wants you to know that an intangible element such as attitude is an equally important consideration to students seeking curriculum and careers in the hospitality field. “…breaches in behavior …
Industry Education: The Merger Continues, Rob L. Heiman
Industry Education: The Merger Continues, Rob L. Heiman
Hospitality Review
In the discussion - Industry Education: The Merger Continues - by Rob Heiman Assistant Professor Hospitality Food Service Management at Kent State University, the author originally declares, “Integrating the process of an on-going catering and banquet function with that of selected behavioral academic objectives leads to an effective, practical course of instruction in catering and banquet management. Through an illustrated model, this article highlights such a merger while addressing a variety of related problems and concerns to the discipline of hospitality food service management education.”
The article stresses the importance of blending the theoretical; curriculum based learning process with that …
Database As A Tool For Hospitality Management, William G. O'Brien
Database As A Tool For Hospitality Management, William G. O'Brien
Hospitality Review
In his discussion - Database As A Tool For Hospitality Management - William O'Brien, Assistant Professor, School of Hospitality Management at Florida International University, O’Brien offers at the outset, “Database systems offer sweeping possibilities for better management of information in the hospitality industry. The author discusses what such systems are capable of accomplishing.”
The author opens with a bit of background on database system development, which also lends an impression as to the complexion of the rest of the article; uh, it’s a shade technical.
“In early 1981, Ashton-Tate introduced dBase 11. It was the first microcomputer database management processor …
Anarchy In The Airways, Joseph C. Von Kornfeld
Anarchy In The Airways, Joseph C. Von Kornfeld
Hospitality Review
In his dialogue - Anarchy In The Airways - Joseph C. Von Kornfeld, Assistant Professor, College of Hotel Administration, University of Nevada, Las Vegas initially states: “Deregulation of the airline industry has brought about financial vulnerability for the traveling public. The author analyzes the situation since that point in time and makes recommendations for some solutions.”
In this article, Assistant Professor Von Kornfeld, first defines the airline industry in its pre-regulated form. Then he goes into the ramifications and results of deregulating the industry, both in regards to the consumer, and in deregulation’s impact on the airlines themselves.
“The most …
Travel Marketing: Industry Relationships And Benefits, Andrew N. Vladimir
Travel Marketing: Industry Relationships And Benefits, Andrew N. Vladimir
Hospitality Review
In the discussion - Travel Marketing: Industry Relationships and Benefits - by Andrew Vladimir, Visiting Assistant Professor, School of Hospitality Management at Florida International University, the author initially states: “A symbiotic relationship exists among the various segments of the travel and tourism industry. The author has solicited the thinking of 37experts and leaders in the field in a book dealing with these relationships and how they can be developed to benefit the industry. This article provides some salient points from those contributors.”
This article could be considered a primer on networking for the hospitality industry. It has everything to do …
The Nevada Gaming Debt Collection Experience, Larry D. Strate
The Nevada Gaming Debt Collection Experience, Larry D. Strate
Hospitality Review
In the discussion - The Nevada Gaming Debt Collection Experience - by Larry D. Strate, Assistant Professor, College of Business and Economics at the University of Nevada, Las Vegas, Assistant Professor Strate initially outlines the article by saying: “Even though Nevada has had over a century of legalized gaming experience, the evolution of gaming debt collection has been a recent phenomenon. The author traces that history and discusses implications of the current law.”
The discussion opens with a comparison between the gaming industries of New Jersey/Atlantic City, and Las Vegas, Nevada. This contrast serves to point out the disparities in …
Menu Analysis: Review And Evaluation, Lendal H. Kotschevar
Menu Analysis: Review And Evaluation, Lendal H. Kotschevar
Hospitality Review
In the article - Menu Analysis: Review and Evaluation - by Lendal H. Kotschevar, Distinguished Professor School of Hospitality Management, Florida International University, Kotschevar’s initial statement reads: “Various methods are used to evaluate menus. Some have quite different approaches and give different information. Even those using quite similar methods vary in the information they give. The author attempts to describe the most frequently used methods and to indicate their value. A correlation calculation is made to see how well certain of these methods agree in the information they give.”
There is more than one way to look at the word …
Service Management Concepts: Implications For Hospitality Management , K. Michael Haywood
Service Management Concepts: Implications For Hospitality Management , K. Michael Haywood
Hospitality Review
In - Service Management Concepts: Implications for Hospitality Management – a study by K. Michael Haywood, Associate Professor, School of Hotel and Food Administration, University of Guelph, Ontario, Canada, Associate Professor Haywood initially proffers: “The study and application of hospitality management has progressed on its own for many years; however, managers are not immune to the knowledge gained from study of other service industries. The author synthesizes what is happening in the area of service management, looks at its relevance to hospitality management, and identifies a few important implications of service management for hospitality managers.”
The author draws a distinction …
The Food Service Industry: Beliefs Held By Academics, Jack D. Ninemeier, K. Michael Haywood
The Food Service Industry: Beliefs Held By Academics, Jack D. Ninemeier, K. Michael Haywood
Hospitality Review
In his study - The Food Service Industry: Beliefs Held by Academics - by Jack Ninemeier, Associate Professor, School of Hotel, Restaurant and Institutional Management at Michigan State University, Associate Professor Ninemeier initially describes his study this way: “Those in the academic sector exert a great deal of influence on those they are training to enter the food service industry. One author surveyed educational institutions across the country to ascertain attitudes of teachers toward various segments of the industry.”
Those essential segments of the industry serve as the underpinnings of this discussion and are four-fold. They are lodging, institutional, multi-unit, …
Recreational Food Service Is Big Business, Gary Horvath, Mickey Warner
Recreational Food Service Is Big Business, Gary Horvath, Mickey Warner
Hospitality Review
In the analysis - Recreational Food Service Is Big Business - by Gary Horvath, President, Recreational Foodservice Division, Service America Corporation and Mickey Warner, Associate Professor School of Hospitality Management at Florida International University, Horvath and Warner initially state: “Recreational food service is very different from routine food service management. The authors review the market and the management planning and challenges that create that difference.”
Recreational food is loosely defined by the authors as food for special events. These can be one-time events, repeated events that are not on a fixed schedule [i.e. concerts], weekly events such as football-baseball-or basketball …