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Articles 1 - 20 of 20
Full-Text Articles in Business
Attracting And Retaining Hospitality Employees, Emery H. Trowbrige
Attracting And Retaining Hospitality Employees, Emery H. Trowbrige
Hospitality Review
Management, recruiting, and retention techniques are critical to the hospitality industry. In surveys and interviews of both employees and employers, employees responded that job referrals by friends, family and current employees were a primary way of obtaining their jobs, while employers indicated help want ads as a primary means to recruit. The study found that many employees enjoyed their work, respected their managers, and were generally satisfied with the benefits
Events Impacting Lodging Capital Flow, A.J. Singh
Events Impacting Lodging Capital Flow, A.J. Singh
Hospitality Review
By reviewing events in the last quarter of the 20th century that have impacted the amount and type of lodging industry financing, the author analyzes these historical trends and major events to alert lodging industry investors, lenders, legislators, and hotel operators when similar events emerge in the future
Food Safety In Restaurants: A Human Relations Model, David Walczak
Food Safety In Restaurants: A Human Relations Model, David Walczak
Hospitality Review
Barry Reece and Rhonda Brandt use a human relations perspective to explain behavior at work. Following a review of the six components of their model, the author presents research to illustrate how it can be used by managers to help them understand why food safety violations occur in restaurants. An additional variable not included in the model is discusses and recommendations for managers are made.
Chinese And British Hotels: Cultural Differences And Management, Bo Hu, Liping A. Cai, Raphael R. Kavanaugh
Chinese And British Hotels: Cultural Differences And Management, Bo Hu, Liping A. Cai, Raphael R. Kavanaugh
Hospitality Review
Rapid tourism development in China has led to an influx of hotels invested in and operated by multi-national hotel companies. The authors examine the impact of cultural differences on employee behavior in China and UK hotels and offer recommendations for expatriate hotel managers to effectively develop human resource management styles while operating properties in China.
Japanese, U.S Tourists: Hotel Selections, Minho Cho
Japanese, U.S Tourists: Hotel Selections, Minho Cho
Hospitality Review
The author reports the results of an exploratory study concerning the importance placed on attributes of hotel selection by Japanese and American guests and cultural differences between these two groups, which represent the largest market for Korean international tourist hotels. The findings suggest that Hofstede's (1960) four dimensions of cultural values can be used to help marketers better understand their guest's hotel selection criteria.
In My Opinion.. Legend In His Time: Lendal H. Kotschevar, Mort Sarabakhsh, Edna Holm, Martin Fredricks
In My Opinion.. Legend In His Time: Lendal H. Kotschevar, Mort Sarabakhsh, Edna Holm, Martin Fredricks
Hospitality Review
Lednal H. Kotschevar is a pioneer in the food service industry. His life spans that of the 20th century and his influence in the hospitality discipline molded its growth and its directions.
Book Review: Benedict On Admiralty: Cruise Ships, Joan S. Remington
Book Review: Benedict On Admiralty: Cruise Ships, Joan S. Remington
Hospitality Review
Robert M. Jams, editor-in-chief, Benedict on Admiralty: Cruise Ships (New York: Matthew Bender & Company Inc. Lexis Publishing, March 2000), www.bender.com, ISBNO- 8205-4392-6 Binder, 312 pp. (Appendices, Index) $200.
The Reasonable Man On Tour, Laurence D. Gore
The Reasonable Man On Tour, Laurence D. Gore
Hospitality Review
The "reasonable man" standard is one to which all rational persons should subscribe. The author relates the standard to the travel industry and the fate of travels.
Book Review: The World Of Culinary Supervision, Training, And Management, Michael Moran
Book Review: The World Of Culinary Supervision, Training, And Management, Michael Moran
Hospitality Review
Noel C. Cullen, The World of Culinary Supervision, Training, and Management, 2nd ed. (Upper Saddle River, N.J.: Prentice Hall Inc., ZOOOJ, ISBN 0-13-0225436, 366 pages, including appendix and bibliography $51 hardcover
Classroom Simulation Is Computer Based, David Martin, Bernard Mcevoy
Classroom Simulation Is Computer Based, David Martin, Bernard Mcevoy
Hospitality Review
The authors review and evaluate the use of a business simulation, specifically he Hotel Operational Training Simulation (HOTS), in the fourth year of a hospitality undergraduate program. Four dimensions were explored: learning experience, alternative method of instruction, critical and analytical thinking ability and delivery time frame, in addition to the student overall satisfaction with the learning experience.
Howard Johnson's: Rise And Fall Of An American Icon, William Crandall, John A. Parnell
Howard Johnson's: Rise And Fall Of An American Icon, William Crandall, John A. Parnell
Hospitality Review
The Howard Johnson’s restaurant chain was one of the first franchise success stories in the United States. Climbing in size to be over 1,000 restaurants, the chain today boasts fewer than 30 units. How could such a successful company spiral downward to virtually nothing? This article examines the history of the chain and offers reasons for its success and demise.
Satisfaction: Is Money Everything?, Agnes L. Defranco, Raymond S. Schmidgall
Satisfaction: Is Money Everything?, Agnes L. Defranco, Raymond S. Schmidgall
Hospitality Review
When people are asked whether they are satisfied with their jobs or careers, the first item that comes to mind, most of the time, is money. Then other factors such as advancement, work hours, autonomy, flexibility, etc. are soon added to the total equation. In this study, 140 financial and technology professionals in the lodging industry shared their satisfaction level and perceived importance of carious attributes of their career.
Labor And Menu Category: Effects On Analysis, Brett W. Horton
Labor And Menu Category: Effects On Analysis, Brett W. Horton
Hospitality Review
Menu analysis is the gathering and processing of key pieces of information to make it more manageable and understandable. Ultimately, menu analysis allows managers to make more informed decisions about prices, costs, and items to be included on a menu. The author discusses If labor as well as food casts need to be included in menu analysis and if managers need to categorize menu items differently when doing menu analysis based on customer eating patterns.
Derailment: Impending Dilemma For Management, John A. Williams, Frederick J. Demicco, E. L. Shafer
Derailment: Impending Dilemma For Management, John A. Williams, Frederick J. Demicco, E. L. Shafer
Hospitality Review
This research identified organizational environmental attributes that present great challenges and potential derailment as perceived by- three' levels of management in contracted managed services within acute care hospitals. ANOVA was used to determine it the three groups of management differed significantly in their responses to a questionnaire about the relative importance of the organizational environmental attributes.
Returning To Server-Centric Hospitality System Applications, Michael L. Kasavana
Returning To Server-Centric Hospitality System Applications, Michael L. Kasavana
Hospitality Review
Application service provider models represent an alternative to in-house information systems and are gaining favor within the hospitality industry: The models, which place technical system components at a remote site, are described as server-centric. ASPs allow hospitality management to share investment dollars, system costs, and technical staff expenditure with an ASP operator, thereby concentrating on providing enhanced guest services. Although considered a viable alternative to in-house processing, not everyone agrees this is a favorable trend.
Web-Based Training In The U.S Lodging Industry, Hubert B. Van Hoof, Marja J. Verbeeten
Web-Based Training In The U.S Lodging Industry, Hubert B. Van Hoof, Marja J. Verbeeten
Hospitality Review
Menu analysis is the gathering and processing of key pieces of information to make it more manageable and understand- able. Ultimately, menu analysis allows managers to make more informed decisions about prices, costs, and items to be included on a menu. The author discusses If labor as well as food casts need to be included in menu analysis and if managers need to categorize menu items differently when doing menu analysis based on customer eating patterns.
Extending Holding Time For Hot Foods, Douglas C. Nelson, Barbara A. Almanza, Jeffery D. Elsworth
Extending Holding Time For Hot Foods, Douglas C. Nelson, Barbara A. Almanza, Jeffery D. Elsworth
Hospitality Review
Humidifying the air inside a hot holding cabinet can greatly extend the holding time for hot foods by retarding the quality degradation of the food due to moisture loss. Not all cabinets are equally effective in maintaining temperature and humidity. A rudimentary understanding of how heat and moisture are transferred to the food will help operators select the cabinet that best meets operation’s needs. The authors address what works and why.
In My Opinion: Michael E. Hurst: July 8, 1931 - March 22, 2001, Anthony G. Marshall
In My Opinion: Michael E. Hurst: July 8, 1931 - March 22, 2001, Anthony G. Marshall
Hospitality Review
My reflections of Michael E. Hurst are a much more modest enterprise than a memoir or biography. My portrait of him will only portray the images I observed and remember: As he was an adult when I met him, it is far from a complete picture of him. I was his academic dean, fellow professor, and friend. While fame has eluded most people I know. Hurst was the exception: everyone in the food service industry knew him.
Sandals Resorts International: The Quality Advantage, Ben Henry
Sandals Resorts International: The Quality Advantage, Ben Henry
Hospitality Review
Founded in 1981, Sandals Resorts International is now 17 properties and 3,880 rooms, and also has become a world-class success story with one of the 10 most recognizable brand names in the international hospitality industry, according to the author, group director for human resources development and training for Sandals.
Making Alan Greenspan Your Hotel Investment Partner, Steve Rushmore
Making Alan Greenspan Your Hotel Investment Partner, Steve Rushmore
Hospitality Review
The author presents a capitalization model applied in hotel valuation which is then used to illustrate how an increase in interest rates result in a lower valuation for hotels. It is demonstrated that changes in hotel valuations of up to 20 percent can be directly attributed to changes in interest rates.