Hospitality Administration and Management Commons^™

Non-Monetary Strategies To Retain Key Employees, Becky Rader

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of this paper is to provide a handbook that management can use to retain employees, especially top performers.

Companies within the hospitality industry are attempting to strengthen their bottom line during these tough economic times. Employees contribute significantly to the bottom line but are often overlooked as assets by the company. As a result, many employees become disengaged and unsatisfied. As this happens, employees begin to look for opportunities outside the company where they feel they will be more valued for their abilities. Unfortunately, for the company losing employees, the most likely losses are the most accomplished employees. …

Implementing A State Lottery In Nevada, Benjamin K. Boulton

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of this study is to assess the feasibility of implementing a state lottery in Nevada and to present the benefits of a state lottery for both the Nevada hospitality industry and the Nevada economy. It will compare and contrast the arguments for and the arguments against a lottery by executing a content analysis of existing research literature as well as other relevant publications. It will also examine the history of lotteries, the states that border Nevada and have lotteries and the legislative history of lottery proposals in Nevada.

Logistics And Supply Chain Management In The Hotel Industry: Impact On Hotel Performance In Service Delivery, Clement K. Odoom

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of this professional paper is to identify and describe the way logistics and supply chain management practices can be used for costs savings. As hotel companies manage and operate their properties, they should focus on several aspects such as logistics management, inventory management, information technology, procurement and distribution, lean and green supply chain practices. Finally, this paper explores the competitive benefits that come from applying these concepts. Part three will contain a set of recommendations how they can be utilized in the hotel industry

An Introductory Wine Course For Hospitality Students, Jeffrey Conklin

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of an associate level hospitality management degree program is to prepare graduates for careers in the multi-faceted hospitality industry. In order to be successful these graduates must have the knowledge, skills and ability to be successful in the industry. The curriculum for these programs must be comprehensive, current and relevant to the industry. The research presented in this paper is intended to address introductory wine education, and outline an introductory course in wine. This area, which is not currently offered in some programs, is an important part of the food service side of the industry.

This research paper …

A Business Plan For Grass Fed Restaurant, Joshua Schonfeld

UNLV Theses, Dissertations, Professional Papers, and Capstones

This paper will present a business plan for a grass fed steakhouse concept in Chicago. After having spent the past year researching the grass fed meat market, meeting with grass fed farmers and looking for restaurant locations in three different markets (Los Angeles, San Francisco and Chicago) it has become apparent that Chicago is going to be the best market for this type of concept. In the restaurant industry, contacts and word of mouth are two huge players in success in the restaurant business and this is definitely a connection that the partners have in Chicago.

Why grass fed? As …

Examining The Determinants Of Hotel Chain Expansion Through International Franchising, Ilan Alon, Liqiang Ni, Youcheng Wang

Faculty Publications

This study proposes and tests an agency-based organizational model of internationalization through franchising in the hotel sector. Using data obtained from a Franchisor Questionnaire 2001-2008, we analyzed a panel of 117 observations of 17 U.S.-based hotels. Our analysis reveals that a hotel franchisor’s decision to internationalize through franchising is positively related to the percentage of franchises, the ratio of franchised units to the total number of units. The article contributes to the literature by empirically modeling international franchising of hotels, which present unique characteristics among franchising companies, with a high investment capital requirement, maturity in the product life cycle, and …

From The Last Frontier To The New Cosmopolitan A History Of Casino Public Relations In Las Vegas, Jessalynn Strauss

Occasional Papers

This research chronicles the history of public relations by the gaming industry in Las Vegas. Reflecting larger trends in the field, public relations efforts by the casinos and hotels in this popular tourist destination have used a variety of communication tactics over time to promote themselves to potential Las Vegas tourists. Based on archival materials from over 30 casinos and gaming corporations, this paper identifies four ways in which public relations is practiced in the gaming industry and four macro-level trends in the evolution of casino public relations in Las Vegas.

Thorton's Restaurant Dinner Menu, 5 June, 2012, Thornton's Restaurant

Menu Collection

Dinner menu for the first Dublin Gastronomy Symposium held at Dublin Institute of Technology, Cathal Brugha Street, 5-6 June, 2012

Analysis Of The Upscale/Fine Dining Sector In The Restaurant Industry, Volha Ban

MBA Student Scholarship

Upscale segment of the restaurant industry makes up approximately 10% of total U.S. restaurant sales (Trends in Fine Dining, 2011a). Severe impact of the economic downturn on the fine-dining segment demonstrated the 13% decline in customer visits in 2009 what triggered steep decline in sales.

In 2011 industry experienced positive tendency and renewed interest to high-profile steakhouse chains and upscale seafood restaurants. As National Restaurant News stated “…fine-dining restaurants will remain popular as long as they continue to offer individuality, food quality and more casual setting …”(Trends in Fine Dining, 2011a). Trend of casualization in fine dining led to the …

Customer Satisfaction Index Of Singapore 2012: Q1 Results, Institute Of Service Excellence, Smu

Research Collection Institute of Service Excellence (2007-2024)

Between 2011 and 2012, customer satisfaction for the InfoCommunications sector rose by 1.6-points to 65.9-points (on a 0 to 100 scale). This significant 2.5% improvement reverses the downward trend the sector experienced since tracking begun in 2007.

The Fiscal Forensics Of The Las Vegas Strip Lessons From The Financial Crisis, Dean M. Macomber

Occasional Papers

Hitting with the force of a 100-year storm, the first two years of the financial crisis caused a $5.2 billion swing from profitability to loss for the top 22 performing Las Vegas Strip properties between peak fiscal year 2007 and 2009. By fiscal year 2011 visitor count had almost climbed back to peak levels but the aggregate loss is still stubbornly high at $ -1.6 billion. Other signs of recovery trickle in but are sporadic and volatile. This article is an attempt to disaggregate the variance and look at where Las Vegas has been, where it is now and how …

Restaurant Service Employees Organizational Commitment: Shared Gratuity Versus Independent Gratuity Environments, Susan J. Roe

UNLV Theses, Dissertations, Professional Papers, and Capstones

This study examined the organizational commitment levels between 207 restaurant service employees from 11 restaurants working in different types of gratuity distribution environments, those sharing (or pooling) gratuities and those retaining their own gratuities. Identifying differences in organizational commitment levels between employees can assist managers in selecting which gratuity distribution environment, shared or individual, to utilize in their restaurant operations. No statistically significant differences were found in organizational commitment or organizational justice levels between restaurant employees in the differing gratuity environments. Differences in organizational commitment were found among employee types. Restaurant service staff preference for type of gratuity distribution system …

A Study Of The Leadership Code And Employee Engagement, Richard James Stewart

Dissertations

Ulrich, Smallwood and Sweetman’s (2008) leadership code presents a synthesized approach to developing individual leadership ability and forms part of the base for organizational leadership capability. Employee engagement research indicates that effective leaders consider employee engagement as one of their primary focuses (Weichun, Avolio, & Walumbwa, 2009). While studies of employee engagement and leadership approaches are plentiful in the research world, no research on the leadership code and its relationship to employee engagement can be found. Therefore, research to identify a relationship between the leadership code and employee engagement can provide a much needed advancement in the body of leadership …

Employee Volunteer And Employer Benefits From Business-Education Partnerships As Perceived By Employee Volunteers, Evelyn Kwan Green

Dissertations

The U.S. is losing global competitiveness in its institutions, higher education, and the casino industry. An industry’s competitiveness depends on its ability to produce a highly skilled workforce, and higher education plays a key role in preparing students with skills critical to workplace success. Business and education entities form partnerships to use employee volunteerism (EV) as a student skill gaps solution and as a corporate social responsibility (CSR) strategy. Currently, education entities lack a systematic approach to measure and communicate the benefits of EV to their business partners. Without accountability, education entities may risk the long-term support of business partners. …

F.A.C.E.S. (Faculty Academic Community Education Showcase): Professional Growth Experiences In A Career University, Paul J. Colbert, Ph.D.

MBA Faculty Conference Papers & Journal Articles

Institutes of higher education exist for the purpose of developing, fostering, nurturing, and stimulating the intellectual growth and development of students. The core values of a college education provide students conceptual and practical educational opportunities that focus on improving their skills and knowledge. These skills and knowledge translate into purposeful, real-life learning experiences. However, in the academic community, learning is not restricted to students. Faculty, too, must be supported and provided opportunities for personal and professional growth and development. Although professional development is not a novel concept in the education profession, schools often take up the gauntlet, but fall short …

Pyramids Of Pink Shrimp: A Brief History Of Las Vegas Dining, 1940s-1970s, Su Kim Chung

Library Faculty Research

Restaurant dining has always been one of the great attractions of Las Vegas. From its budget buffets and 99 cent shrimp cocktails, to the showrooms of yesterday's production shows, and today's haute cuisine restaurants run by celebrity chefs, dining has added a rich and tasty dimension to the Las Vegas tourist experience. Local residents have also long been attracted to the wide variety of restaurants that have grown along with the city since the construction of the first hotel/casino resort (El Rancho Vegas) on old Highway 91 in 1941. Hotels along the Las Vegas Strip (and a few downtown) have …

Halos, Alibis And Community Development: A Cross National Comparison Of How Governments Spend Revenue From Gambling, Lynn Gidluck

Occasional Papers

This paper provides a cross-national comparison of how governments around the world distribute revenues from state-directed gambling and how these choices have been justified by proponents and vilified by critics. Case studies where governments have popularized gambling expansion by “earmarking” revenues for particular good causes and where the state has collaborated with the voluntary sector to deliver programs from this revenue stream are examined. Lessons learned from challenges of various approaches are considered.

Financial Stability And Casino Debt, David G. Schwartz, Eugene M. Christiansen

Library Faculty Research

Casino operators have always borrowed money to construct and improve their resorts. Beginning in 1999, however, the Las Vegas-based companies that dominate gambling in Nevada and many other jurisdictions began taking on unprecedented levels of debt. This debt load escalated from 2005 to 2009, and, though it has since leveled off, it has left casino operators more highly leveraged than ever before. Companies with such high levels of debt have consequently high interest payments, which leads to less money available for capital investment; it also makes them susceptible to default, should revenues weaken (as casino revenues did from 2008 onward). …

Why Do We Tip?, Kevin F. Hallock

Economics Faculty Publications

Some economists may argue that the billions of dollars a year spent on tipping are difficult to understand. After all, there is no requirement to tip. In a recent article "Why Tip? An Empirical Investigation for Tipping Car Guards" (Journal of Economic Psychology, February 2010), Stephen G. Saunders and Michael Lynn summarize potential reasons for tipping as: to increase the probability of good service upon repeat business, to reward good work, to redistribute income to service workers, to avoid societal disapproval or gain societal approval and to conform to internalized norms. Tipping hair stylists and babysitters clearly fits into the …

Identify Possible Critical Provider Gap(S) In The Package Tours Sold By Travel Agencies In Singapore, Chih Wee Siow

UNLV Theses, Dissertations, Professional Papers, and Capstones

Package tours are beginning to wane in its popularity and relevancy in today’s sophisticated travel market. This is beginning to show in Singapore as well. The needs and wants of customers are not as well met as compared to the past. If a travel agent wishes to stay profitable in this market segment, it is necessary for the operator to take a good thorough look at its tour packaging value chain. From the nature of the product itself to the end execution of the product, the travel agent needs to review its relevancy and ability to meet customers’ needs. The …