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Articles 1 - 4 of 4
Full-Text Articles in Business
Hotel And Restaurant Entry-Level Job Competencies: Comparisons Of Management And Worker Perceptions, Dana V. Tesone, Peter Ricci
Hotel And Restaurant Entry-Level Job Competencies: Comparisons Of Management And Worker Perceptions, Dana V. Tesone, Peter Ricci
Hospitality Review
This article presents the findings of a central Florida study of lodging and restaurant managers as well as entry-level workers who were graduates of hospitality management programs. It provides a theoretical construct as a basis of the methodology employed. The article then reports the findings of perceptions of desired knowledge, skills and abilities, and attitudes associated with entry-level employees. It further compares desired levels of preparation for entry-level positions in the industry as reported by respondents of both groups. Finally, the authors present conclusions and implications for central Florida practitioners and educators.
The Use Of Thermal Capacity In Measuring The Effectiveness Of Meals On Wheels Transport Containers, Lionel Thomas Jr., Douglas C. Nelson, Barbara A. Almanza, Margaret Binkely
The Use Of Thermal Capacity In Measuring The Effectiveness Of Meals On Wheels Transport Containers, Lionel Thomas Jr., Douglas C. Nelson, Barbara A. Almanza, Margaret Binkely
Hospitality Review
The Meals on Wheels (MOW) program is designed to help combat hunger in persons needing assistance. MOW has a duty not only to provide food but also to ensure that it reaches eligible clients safely. Given the population that MOW serves, transporting food safely takes on increased importance. This experiment focused on the major food safety issue of maintaining temperature integrity through the use of transport containers. For containers that did not contain electric heating elements, several factors influenced how fast the food temperature fell. Those factors included the U-value and size of the container as well as how many …
Strategic Human Resources Management Performance Metrics For Unit-Level Managers: An Exploratory Study Of U.S Casual Restaurants, Kevin S. Murphy
Strategic Human Resources Management Performance Metrics For Unit-Level Managers: An Exploratory Study Of U.S Casual Restaurants, Kevin S. Murphy
Hospitality Review
Many restaurant organizations have committed a substantial amount of effort to studying the relationship between a firm’s performance and its effort to develop an effective human resources management reward-and-retention system. These studies have produced various metrics for determining the efficacy of restaurant management and human resources management systems. This paper explores the best metrics to use when calculating the overall unit performance of casual restaurant managers. These metrics were identified through an exploratory qualitative case study method that included interviews with executives and a Delphi study. Experts proposed several diverse metrics for measuring management value and performance. These factors seem …
Relationship Between Changes In Cash Flow And Investments In Publicy Traded Restaurant Firms In The United States, Arun Upneja, Amit Sharma
Relationship Between Changes In Cash Flow And Investments In Publicy Traded Restaurant Firms In The United States, Arun Upneja, Amit Sharma
Hospitality Review
This research investigated the relationship between investments in fixed assets and free cash flows of U.S. restaurant firms while controlling for future investment opportunities and financial constraints. It also investigated investment and cash-flow sensitivity in the context of economic conditions. Results suggested that investments in small firms (with higher financial constraints) had relatively weaker sensitivity to cash flows than investments in large firms (with higher sensitivity). Controlling for economic conditions did not significantly change results. While the debate over sensitivity of investments to cash flows remains unresolved, it has not been explored widely in industry contexts, especially in services such …