Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 7 of 7
Full-Text Articles in Food and Beverage Management
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.
Food Service Operations In The Cruise Industry, Marcel R. Escoffier
Food Service Operations In The Cruise Industry, Marcel R. Escoffier
Hospitality Review
Food service on a cruise ship presents some unique challenges. A review of food service in the cruise industry is presented along with some ideas on the future. The case is made for a change in traditional operations with a move toward greater use of computer-driven management techniques.
A Case Study In Crisis Management: Le Petit Gourmet Catering, Robert M. O'Halloran
A Case Study In Crisis Management: Le Petit Gourmet Catering, Robert M. O'Halloran
Hospitality Review
The skills of crisis management are more and more valuable in the food service industry. How a manager handles a crisis can spell the difference between success and failure. Finding a good model for crisis management is difficult. The author offers a case study to introduce one such model.
Food Service Management: A Case Study In Adaptation, William P. Fisher
Food Service Management: A Case Study In Adaptation, William P. Fisher
Hospitality Review
The rapid growth of the food service industry has redefined the role of the manager today. According to the executive director of the National Restaurant Association, future trends and pressures will accelerate these changes and necessitate a new look at these managers.
Gauging Employee Theft And Other Unacceptable Behaviors In Food Service Operations, Richard F. Ghiselli, Joseph A. Ismail
Gauging Employee Theft And Other Unacceptable Behaviors In Food Service Operations, Richard F. Ghiselli, Joseph A. Ismail
Hospitality Review
Unacceptable employee behavior ultimately results in higher prices for consumers. Members of the Indiana Hospitality and Restaurant Association were surveyed about the practices being used to safeguard their assets and control employee deviance in food service. They were also asked to estimate the losses that result from employee theft. This information was used to investigate whether certain policies and procedures were more effective than others in limiting their losses.
Placement For Profit: Menu Item Arrangement On Customer-Activated Computer Screens, Ken Smith, Susan Gregory, Susan Gould
Placement For Profit: Menu Item Arrangement On Customer-Activated Computer Screens, Ken Smith, Susan Gregory, Susan Gould
Hospitality Review
Can profitable menu items be placed on a computer screen where they will be selected more readily than other items? The author examines whether printed menu theories and techniques can be applied, with the same results, to a computer menu screen
Senior Savvy: Mature Diner's Restaurant Service Expectations, Kimberly J. Harris, Joseph J. West
Senior Savvy: Mature Diner's Restaurant Service Expectations, Kimberly J. Harris, Joseph J. West
Hospitality Review
This article is a reflection of a study conducted with active mature consumers who enjoy dining out, traveling, and patronizing the service industry in general. The goal was to discover their restaurant service expectations in order to provide restaurateurs, hoteliers, educators, and students of hospitality management programs information about this important customer segment so that future plans for improving service would include considerations of their service needs.