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Full-Text Articles in Business
Club Ratios: A Four-Year Trend Analysis, Agnes L. Defranco, Raymond S. Schmidgall
Club Ratios: A Four-Year Trend Analysis, Agnes L. Defranco, Raymond S. Schmidgall
Hospitality Review
This article is based on research of the United States club industry conducted over the four-year period of 2003-2006. Twenty ratios were reported, covering the five general classes of financial ratios. The ratio results suggested that 2003 was a banner year for the club industry.
Revisiting The Ethics Of Financial Executives In The Lodging Industry, James W. Damitio, Raymond S. Schmidgall
Revisiting The Ethics Of Financial Executives In The Lodging Industry, James W. Damitio, Raymond S. Schmidgall
Hospitality Review
This study revisited ethics in the hospitality industry and involved a randomly selected sample of lodging financial executives taken from the current membership roster of the Hospitality Financial and Technology Professionals (HFTP). After responding to a number of demographic questions, financial executives were asked to respond to 16 business scenarios that involved the issue of ethics. In addition, financial executives were asked if they would or would not do what the controller did in each scenario. Finally, responses of financial executives in the current study were compared to the responses of financial executives in a previous study. Findings indicate that …
Job Satisfaction Of Club Financial Executives, Raymond S. Schmidgall Ph.D., Cpa, Agnes Defranco
Job Satisfaction Of Club Financial Executives, Raymond S. Schmidgall Ph.D., Cpa, Agnes Defranco
Hospitality Review
Studying the job satisfaction of financial management personnel in the club industry may offer additional information to management of clubs to better work with and retain their associates. It is also hoped that the results of this study will provide hospitality students aspiring to become financial management personnel in the club industry with a glimpse of the job satisfaction level of financial executives in the club industry
Securitization Of Lodging Real Estate Finance, A.J. Singh
Securitization Of Lodging Real Estate Finance, A.J. Singh
Hospitality Review
In the early 1990s, the U.S. lodging industry witnessed a severe shortage of debt capital as traditional lenders exited the market. During this period hotel lending was revolutionized by the emergence of real estate debt securities. The author discusses key factors which have affected the growth and development of commercial mortgage backed securities and their changing role as a significant source of debt capital to the lodging industry.
Lodging Real Estate Finance: Securitization, A.J. Singh
Lodging Real Estate Finance: Securitization, A.J. Singh
Hospitality Review
Commercial Mortgage Backed Securities (CMBSs) introduced to the U.S. lodging industry in the early 1990’s were a panacea during a period of severe shortage of debt capital. These instruments changed commercial real estate capital markets by providing flexibility and liquidity to an otherwise illiquid investment As a relatively new form of financing to the lodging industry, the mechanics of securitization, the types of CMBS investments, and their structure are not well understood. The article illustrates the process of securitization and its importance as a significant source of debt financing to the lodging industry
Customer Satisfaction, Quality In Cruise Industry, Mark R. Testa, Kate Sullivan
Customer Satisfaction, Quality In Cruise Industry, Mark R. Testa, Kate Sullivan
Hospitality Review
Record numbers of passengers are sailing on board cruise ships, with the industry claiming high levels of customer satisfaction. Conversely, little is known about the specific factors which make up customer satisfaction with the cruise experience. The authors examine customer satisfaction data from nearly 15,000 guests of a large U.S. cruise line to determine which aspects of the cruise experience have the greatest impact on overall satisfaction and perceptions of quality.
Predicting Financial Sources For The Lodging Industry, A.J. Singh
Predicting Financial Sources For The Lodging Industry, A.J. Singh
Hospitality Review
Given the various changes that have occurred in the financing of the lodging industry, investors and developers interested in the industry are concerned about future sources of capital and the terms at which they will be available. This article presents results of a Delphi study which illustrates the extent to which individual financial institutions are expected to provide capital to the lodging industry and looks at terms and criteria used to make loans.
Menu Engineering: A Model Including Labor, Stephen M. Lebruto, William J. Quain, Robert A. Ashley
Menu Engineering: A Model Including Labor, Stephen M. Lebruto, William J. Quain, Robert A. Ashley
Hospitality Review
Menu engineering is a methodology to classify menu items by their contribution margin and popularity. The process discounts the importance of food cost percentage, recognizing that operators deposit cash, not percentages. The authors raise the issue that strict application of the principles of menu engineering may result in an erroneous evaluation of a menu item, and also may be of little use without considering the variable portion of labor. They describe an enhancement to the process by considering labor.
Information Technology Trends: Impact On Hotel Corporations, Galen Collins
Information Technology Trends: Impact On Hotel Corporations, Galen Collins
Hospitality Review
Hospitality organizations are embracing technology in all its aspects to ensure that they can effectively compete in today's market The author cites the results of a survey of corporate executives designed to assess how technology is affecting their organizations.
Financial Planning By Contract Food Service Management Companies, Raymond S. Schmidgall Ph.D., Cpa
Financial Planning By Contract Food Service Management Companies, Raymond S. Schmidgall Ph.D., Cpa
Hospitality Review
Drugs in the workplace is a growing problem that threatens a valuable human resource - the employee. Managers in the hospitality industry can take a proactive stance in meeting the problem head on. The authors discuss what managers can do.