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Articles 1 - 20 of 20
Full-Text Articles in Business
Venus And Leadership: Women Hospitality Leaders, Bonnie J. Knutson, Ronald F. Cichy
Venus And Leadership: Women Hospitality Leaders, Bonnie J. Knutson, Ronald F. Cichy
Hospitality Review
The authors report on a survey of 234 women executives in the hospitality industry using factor analysis to discover the seven underlying dimensions of women leaders: perseverance, trust, inner values, responsibility, stewardship, communication, and vision.
Marketing Hospitality Web Sites, Galen Collins, Jamie Murphy
Marketing Hospitality Web Sites, Galen Collins, Jamie Murphy
Hospitality Review
The web has emerged as a potent business channel. Yet many hospitality websites are irrelevant in a new and cluttered technical world. Knowing how to promote and advertise a website and capitalizing on available resources are the keys to success. The authors lay out a marketing plan for increasing hospitality website traffic.
Risk Management Strategies For The Hospitality Industry, Leonard Queiroz
Risk Management Strategies For The Hospitality Industry, Leonard Queiroz
Hospitality Review
Does your organization integrate the management of risk and opportunity Have you evaluated non-traditional risk exposures? These are critically important questions as today's increasingly complex business environment exposes hospitality companies to numerous risks.
Capital Budgeting Of Major Lodging Chains, James W. Damitio, Raymond S. Schmidgall
Capital Budgeting Of Major Lodging Chains, James W. Damitio, Raymond S. Schmidgall
Hospitality Review
The long-term performance of the lodging chain is highly dependent on the use of the most effective techniques for evaluating capital projects. This study provides information on the critical aspects of lodging chains' capital budgeting practices and compares current ones with those used by chains in 1980 and 1990.
Relationships: Food Safety And Organizational Behavior, David Walczak, Monika Reuter
Relationships: Food Safety And Organizational Behavior, David Walczak, Monika Reuter
Hospitality Review
A growing body of literature explores the relationship between organizational behavior and food safety in restaurants, but most findings are based on two participant observation studies which, while rick with insights, limit the generalizability of the results. This study attempts to overcome this limitation by surveying a sample of student-cooks enrolled in three South Florida culinary schools. Results indicate that restaurant managers must realize that the practice of food safety involves more than microbiology and HACCF!
Alternative Degree Program For Hospitality Educators, Dana V. Tesone, George Alexakis
Alternative Degree Program For Hospitality Educators, Dana V. Tesone, George Alexakis
Hospitality Review
Hospitality and tourism education programs are becoming increasingly popular, as is an increased demand for qualified faculty Tends suggest that an insufficient number of qualified candidates exist relative to the demand for new faculty appointments. The authors present a proposed model for newly developed doctoral programs in hospitality education and suggestions for administrators considering the development of terminal degree programs for hospitality educators.
Creating An International Hospitality Management Major, Hubert B. Van Hoof
Creating An International Hospitality Management Major, Hubert B. Van Hoof
Hospitality Review
In times of growing international tension and diminishing job opportunities for students enrolled in hospitality management programs, a major with an international emphasis can serve an important role in the global hospitality environment. The author discusses the creation of a new and relatively unique major among hospitality management programs in the United States, international hospitality management, its first year of existence, and its appeal to students.
Curriculum Review: A Model, Lynda Martin, Bill Ryan, Alexis Regna, Paul Regna
Curriculum Review: A Model, Lynda Martin, Bill Ryan, Alexis Regna, Paul Regna
Hospitality Review
Hospitality programs in the United States are continually undergoing curriculum review to stay current and to produce graduates who will excel in the industry. This article describes the revision process used by one university.
Administering An International Hospitality Education Program, Karen Lieberman
Administering An International Hospitality Education Program, Karen Lieberman
Hospitality Review
Understanding the political structure of educations and applying principles of political action may help avoid the destruction of educations alliances formed between partners of divergent backgrounds. The author discusses how this form of analysis may also be of benefit in understanding the problem technically-oriented hospitality programs from abroad often have articulating with the academic administrations in most American universities.
An Analysis Of Contributors To The Fiu Hospitality Review: Volume 1 To Volume 19, William G. O'Brien, Elisa S. Moncarz
An Analysis Of Contributors To The Fiu Hospitality Review: Volume 1 To Volume 19, William G. O'Brien, Elisa S. Moncarz
Hospitality Review
This article documents all major articles in the FIU Hospitality Review, from its inaugural issue in spring of 1983 through 2001; 346 articles and 325 authors from 127 affiliations are included, as well as the academic institutions, hospitality industry organizations and authors who have contributed most frequently. The high ranking received by the FIU Hospitality Review is evidence of the many researchers and industry executives who have contributed over the past two decades.
In My Opinion: Skill Development Key To Managerial Success, Craig C. Lundberg
In My Opinion: Skill Development Key To Managerial Success, Craig C. Lundberg
Hospitality Review
The professional success of future hospitality graduates will require that they have gone beyond the acquisition of contemporary industry knowledge and training in current best practices. Increasingly relevant hospitality education will emphasize skill development. Managerial thinking and renewal skills will be especially useful in an industry which is constantly changing.
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.
Systems Engineering Perspective Of The Cruise Industry, Ronald E. Giachetti
Systems Engineering Perspective Of The Cruise Industry, Ronald E. Giachetti
Hospitality Review
The maturation of the cruise industry has led to increased competition which demands more efficient operations. Systems engineering, a discipline that studies complex organizations of material, people, and information, is traditionally only applied in the manufacturing sector; however, it can make significant contributions to service industries such as the cruise industry. The author describes this type of engineering, explores how it can be applied to the cruise industry, and presents two case studies demonstrating applications to the cruise industry luggage delivery process and the information technology help desk process. The results show that this approach can make the processes more …
Shipboard Vs. Shoreside Cruise Operations, Mark R. Testa
Shipboard Vs. Shoreside Cruise Operations, Mark R. Testa
Hospitality Review
The cruise industry is a highly complex, but under-researched component of the hospitality industry. This article seeks to explore the paradoxical relationship between shipboard and shore side operations using the McKinsey 7S Framework, thereby providing a foundation for further inquiry. Recommendations are made for practitioners, and ideas are provided for future research.
Freestyle Cruising: A Clear Alternative, Laurence Miller
Freestyle Cruising: A Clear Alternative, Laurence Miller
Hospitality Review
The cruise industry is a highly complex, but under-research component of the hospitality industry. This article seeks to explore the paradoxical relationship between shipboard and shoreside operations using the McKinsey 7S Framework, thereby providing a foundation for further inquiry. Recommendations are made for practitioners, and ideas are provided for future research.
Dive Tourism: Evaluating Service Quality, Martin O'Neill, Martin Maccarthy, Paul Abdullah
Dive Tourism: Evaluating Service Quality, Martin O'Neill, Martin Maccarthy, Paul Abdullah
Hospitality Review
Through the application of importance- performance analysis (/PA), the author investigated the conceptualization and measurement of service quality for tour operators in the scuba diving industry Findings from a study of consumer perceptions of service quality as they relate to a dive tour operator in Western Australia revealed the core service quality dimensions hat need to be improved for the operator and demonstrated the values and relative simplicity of the importance-performance analyses for dive tour operators generally
Drive-Thru Hot Beverages: Still A Risk?, Nancy Swanger, Denney G. Rutherford
Drive-Thru Hot Beverages: Still A Risk?, Nancy Swanger, Denney G. Rutherford
Hospitality Review
Stella Liebeck brought to light the risk for operators who serve hot beverages through their drive-thru windows when she successfully sued McDonald’s in 1994 for the burns she received when coffee spilled in her lap. The current study replicated 1998 research on a national level, where 1,585 coffee temperatures collected from drive-thru windows were analyzed to determine if operators had lowered their coffee temperatures as a result of this widely-publicized case.
Making Life More Satisfying For Hospitality Managers, Richard F. Ghiselli, Joseph M. Lalopa, Billy Bai
Making Life More Satisfying For Hospitality Managers, Richard F. Ghiselli, Joseph M. Lalopa, Billy Bai
Hospitality Review
Because of the considerable amount of time that hospitality managers spend at work, the relationship between life satisfaction and job satisfaction is of particular interest. Dissonance may result when the role at work conflicts with the role at home of with the family. Food service managers indicate that the top inter-role conflicts area is that work time takes up time that they would like to spend with family and others; that they are too tired to do some of the things they would like to do after work; and that the job makes it difficult to be the kind of …
Training National Park Service Concession Specialists, Hubert B. Van Hoof, Paul J. Wiener
Training National Park Service Concession Specialists, Hubert B. Van Hoof, Paul J. Wiener
Hospitality Review
In recent years, the Internet has become the medium of choice in distance education, and a prominent delivery tool in many hospitality management programs. When students cannot be educated on site, web-based education has proven to be the next best thing to in-person instruction. The authors describe a project in which the Internet is used to educate National Park Service concession specialists, exploring the reasons the project was instigated, its development and funding, and educational challenges and solutions. Such web-based instruction can be used as a means to attract outside grants and revenues for hospitality management programs.
Ethical Behavior In The Hospitality Industry, Christine Jaszay
Ethical Behavior In The Hospitality Industry, Christine Jaszay
Hospitality Review
The hospitality Industry has willingly looked at its ethical behavior and determined a need for improvement. University hospitality management programs can help meet this need by incorporating formal ethics instruction into their curricula and testing for changed ethical behavior as a result of the instruction