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Articles 1 - 18 of 18
Full-Text Articles in Business
Leadership In The Lodging And Non-Commercial Food Service Industries, Ronald F. Cichy, Michael P. Sciarini, Caroline L. Cook
Leadership In The Lodging And Non-Commercial Food Service Industries, Ronald F. Cichy, Michael P. Sciarini, Caroline L. Cook
Hospitality Review
The qualities of vision, communication, trust, and perseverance are strongly identified by leaders in the lodging and food service businesses as characterizing effective leaders. The authors report on their research into essential qualities which mark the innovative industry leader.
Leveraged Buyouts In The Hospitality Industry: Five Years Later, Elisa S. Moncarz
Leveraged Buyouts In The Hospitality Industry: Five Years Later, Elisa S. Moncarz
Hospitality Review
When the author wrote her first article for the FIU Hospitality Review on leveraged buyouts' some five years ago, this business strategy was beginning to enjoy increasing popularity. Since that time leveraged buyouts grew to unprecedented levels both in number and size of transactions. However, following the failure of the UAL proposal and the collapse of the junk bond market in 1989, there has been a marked slowdown in buyout activity this article examines major developments affecting leveraged buyouts over the past five years and addresses their future implications for the hospitality industry.
Strategies For Tomorrow's Hospitality Workforce, Mangala Ananth, Frederick J. Demicco
Strategies For Tomorrow's Hospitality Workforce, Mangala Ananth, Frederick J. Demicco
Hospitality Review
The hospitality industry has been facing serious labor shortages, especially in the food service area. As the proportion of younger workers shrinks, alternative sources of employees have to be sought to alleviate the labor shortage. The authors review alternative sources for facing the labor shortage and discuss strategies to attract the largest and potentially viable segment for the hospitality industry - the older worker.
Competencies Of A Recreational Food Service Manager, Mickey Warner
Competencies Of A Recreational Food Service Manager, Mickey Warner
Hospitality Review
Recreational food service is a newly-identified industry segment. It represents over 3 percent of the total industry and has its own specific competency requirements, in addition to core food service management competency needs. The education, training, and development needs for professionals in this industry segment have not as yet been ascertained. This article is an effort to establish a benchmark for future research in this area.
Recruitment And Retention Insights For The Hotel Industry, Peter W. Williams, Michael Hunter
Recruitment And Retention Insights For The Hotel Industry, Peter W. Williams, Michael Hunter
Hospitality Review
Recruiting talented managerial employees for the hotel industry is a constant challenge. Identifying and training supervisors and junior level managers for senior positions seems to be one solution. The authors explore the career influences confronting these individuals and make recommendations for recruitment and retention.
Voluntary Termination In Restaurants: An Exploratory Determination Of Causes, R. Thomas George
Voluntary Termination In Restaurants: An Exploratory Determination Of Causes, R. Thomas George
Hospitality Review
Each year high numbers of employees voluntarily terminate their employment with restaurant organizations. The author reports the results of an exploratory determination of the reasons why a group of employees who left during a three-month period did terminate with the organizations. The subjects were examined as a total group and as subgroups identified by position. It was found that 47.8 percent of the time the manager is able to influence the factors which may lead to voluntary separation from the organization.
Management Training Theories: Tools For Hospitality Managers And Trainers, Robert M. O'Halloran
Management Training Theories: Tools For Hospitality Managers And Trainers, Robert M. O'Halloran
Hospitality Review
Management training in the hospitality industry is as important as employee training. There are a number of effective models and approaches for training effective managers. The author reviews these models and offers guidelines for maximizing the results from each of these approaches.
Controllers' Perceptions Of The Importance Of Accounting Skills To Lodging Managers, James W. Damitio, Arthur R. Kagle
Controllers' Perceptions Of The Importance Of Accounting Skills To Lodging Managers, James W. Damitio, Arthur R. Kagle
Hospitality Review
Are managerial accounting skills important to all managers? Which of the common managerial accounting skills are the most important to the non- accounting manager? The authors report on their descriptive research gathered from controllers in the hospitality industry which provides guide- lines for managers in these areas.
Interactive Video Instruction: A Training Tool Whose Time Has Come, Raphael R. Kavanaugh, Jack D. Ninemeier
Interactive Video Instruction: A Training Tool Whose Time Has Come, Raphael R. Kavanaugh, Jack D. Ninemeier
Hospitality Review
Training employees in the hospitality industry to meet guests' expectations is a critical element to success. Unfortunately, this element is often ignored. This article explores an exciting training method (interactive video) and its advantages over other training approaches.
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.
Drugs In The Workplace: A Manager's Guide, Vincent H. Bade, Michael A. Jonak
Drugs In The Workplace: A Manager's Guide, Vincent H. Bade, Michael A. Jonak
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.
Correlates Of Non-Institutional Food Service Turnover, Nita Cantrell, Mort Sarabakhsh
Correlates Of Non-Institutional Food Service Turnover, Nita Cantrell, Mort Sarabakhsh
Hospitality Review
The high rate of restaurant employee turnover, particularly of the non-supervisory employee, is a continuing problem. The authors assess the possible correlates of this turnover and their relative strengths, ranking and comparing working hours, quality of supervision, chance for promotion, on-the-job training, pay, work of others, employees' attitudes, and management's interest in employees to present possible solutions for the high rate of turnover.
Selecting Pos Systems For Table Service Restaurants, Galen Collins
Selecting Pos Systems For Table Service Restaurants, Galen Collins
Hospitality Review
A point-of-sale system can enhance decision making, operational control, guest service, and revenues. However, not all POS systems offer the same features and potential for profit improvement. The author discusses those factors which are critical to POS system selection for table service restaurants
Career Fairs: What Does The Industry Want, Tom Van Dyke, Rhonda J. Montgomery
Career Fairs: What Does The Industry Want, Tom Van Dyke, Rhonda J. Montgomery
Hospitality Review
Career fairs are a popular function with hospitality schools. Recruiters' perceptions of these events are important to ensuring their success. The authors report on the results of their survey of recruiters participating in a 1990 career fair at the University of South Carolina, indicating directions other schools may wish to consider.
Leadership In The Hospitality Curriculum, Matt A. Casado
Leadership In The Hospitality Curriculum, Matt A. Casado
Hospitality Review
Although some universities have introduced leadership courses in their curricula, schools of hotel and restaurant management are not following suit. As the industry's rate of growth and complexity outpaces that of its human resources, the formation of hospitality leaders becomes indispensable.
Solutions To The Hospitality Industry's Labor Shortage, James D. Meier
Solutions To The Hospitality Industry's Labor Shortage, James D. Meier
Hospitality Review
A shortage of labor exists in the hospitality industry, even to the point that many vacant positions go unfilled. The author discusses some solutions to the problem, including a look at retirees, working mothers, and the disabled.
Issues For Managing Tourism Information, Robert M. O'Halloran, Donald F. Holecek
Issues For Managing Tourism Information, Robert M. O'Halloran, Donald F. Holecek
Hospitality Review
The need for a high quality tourism database is well known. For example, planners and managers need high quality data for budgeting, forecasting, planning marketing and advertising strategies, and staffing. Thus the concepts of quality and need are intertwined to pose a problem to the tourism professional, be they private sector or public sector employees. One could argue that collaboration by public and private sector tourism professionals could provide the best sources and uses of high quality tourism data. This discussion proposes just such a collaboration and a detailed methodology for operationalizing this arrangement.
The Real Failure Rate Of Restaurants, Chris Muller, Robert H. Woods
The Real Failure Rate Of Restaurants, Chris Muller, Robert H. Woods
Hospitality Review
A common assumption in the restaurant industry is that restaurants fail at an exceedingly high rate. However, statistical research to support this assumption is limited. The authors present a study of 10 years in the life of three markets and offer new data for managers to consider.