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Hospitality Administration and Management
UNLV Theses, Dissertations, Professional Papers, and Capstones
- Keyword
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- College students; Green movement; Hotels – Environmental aspects (1)
- Community college students; Finance (1)
- Consumers—Attitudes; Food service employees; Hospitality industry – Customer services; Restaurants – Customer services (1)
- Cooking – Study and teaching; Educational innovations (1)
- Personal – Study and teaching; Hospitality industry – Study and teaching; Investment clubs; Investments – Study and teaching; Schenectady County Community College (1)
Articles 1 - 4 of 4
Full-Text Articles in Education
To Start A Hospitality Student Investment Club At Schenectady County Community College, Regina A. Mintzer
To Start A Hospitality Student Investment Club At Schenectady County Community College, Regina A. Mintzer
UNLV Theses, Dissertations, Professional Papers, and Capstones
Statement of objective
The objective of this paper is to demonstrate the needs for investment knowledge at an early age, understand the power of financial independence for a successful future, explore the employment opportunities associated with participation in a campus investment club, and implement an investment club on a college campus targeted to hospitality industry students.
The Green Movement In Hotels: Are College Students On Board?, Amy Walker
The Green Movement In Hotels: Are College Students On Board?, Amy Walker
UNLV Theses, Dissertations, Professional Papers, and Capstones
Purpose:
The purpose of this study is to see if environmentally friendly practices are a factor for college students when selecting a hotel. Another purpose of this study is to see if students would be willing to spend more for hotels who offer these environmentally friendly practices.
The Interface Of Technology In Culinary Arts Education, Robert C. Cawley
The Interface Of Technology In Culinary Arts Education, Robert C. Cawley
UNLV Theses, Dissertations, Professional Papers, and Capstones
Introduction:
A culinary educator must make many decisions that affect the day-to-day activities in both the classroom and the lab. One of the more important decisions is how to select the most appropriate technology to implement for use in teaching and administrative activities. The research presented here is intended to help the educator identify specific needs, decide where the use of technology is desirable, and offer information designed to help the educator make an informed decision about using technology as a teaching tool.
Purpose Statement:
The purpose of this paper is to inform the culinary educator about the technology available …
Who Calls The Shots In Dining Customer Service, Kendi Root
Who Calls The Shots In Dining Customer Service, Kendi Root
UNLV Theses, Dissertations, Professional Papers, and Capstones
Introduction:
Americans have become impatient with poor dining service standards. Some believe a depressed economy, lack of skilled labor, and even bad customers have contributed to a new epidemic (Kim & Chen, 2010). Bottom line, most paying customers probably prefer a pleasant service staff to an unpleasant one. Service staff with pleasant personalities and positive attitudes impact the customer experience and overall satisfaction (Ryan & Ployhart, 2003; Barrash, & Costen, 2008). Grandey in 2003 coined this “QSD” or quality service delivery.
Case Synopsis:
The case study depicts a critical service incident with a dining service encounter in an upscale, full …