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Full-Text Articles in Business
Front-Of-The-House Computer Systems: A User's Guide, Steven V. Moll
Front-Of-The-House Computer Systems: A User's Guide, Steven V. Moll
Hospitality Review
In a previous issue, DL Alan J. Parker presented a case for the smart utilization of microcomputers in the hospitality industry. But what should hotel managers of today look for when utilizing a full scale hotel computer system? This article attempts to aid the hotelier in compiling a series of functions which management should expect from any system chosen
Evaluating A Cuisine: Six Criteria, Lendal H. Kotschevar
Evaluating A Cuisine: Six Criteria, Lendal H. Kotschevar
Hospitality Review
Defining what makes up "a cuisine" involves finding a way to evaluate what makes it "distinctly unique and meritable." In this first of a two-part series, the author develops six criteria which can be used in such an evaluative process.
International Air Transporation: Some Challenges, J.A. F. Nicholls
International Air Transporation: Some Challenges, J.A. F. Nicholls
Hospitality Review
In a Spring 1984 article in the FIU Hospitality Review, new developments in the domestic airline industry were discussed, particularly those relating to the forces of deregulation and the changes brought about by this phenomenon. This article takes a wider perspective in examining the global air transportation scene, the changes that have been wrought recently on air carriers flying international routes, and the carriers' responses to these changes.
Franchising In The Hospitality Industry: Accounting Aspects, Elisa S. Moncarz
Franchising In The Hospitality Industry: Accounting Aspects, Elisa S. Moncarz
Hospitality Review
Franchised businesses are a powerful factor in the American economy. The author provides a general overview of the area, citing statistics supporting its growth in the industry. Attention will be focused on accounting aspects of franchising, placing major emphasis on issues associated with the recognition of franchise fee revenue.
Industry Expresses Attitudes Toward Accounting, Finance Curricula, Charles L. Ilvento
Industry Expresses Attitudes Toward Accounting, Finance Curricula, Charles L. Ilvento
Hospitality Review
A survey of hospitality financial executives provides guidance for those planning accounting and finance curricula for schools of hospitality management. The authors discuss the results of their survey sponsored by the Association of Hospitality Financial Management Educators.
Prolegomenon To A History Of Travel, Eric J. Leed
Prolegomenon To A History Of Travel, Eric J. Leed
Hospitality Review
The author attempts to provide a definition of travel by comparing it with the instinctive migration of animals and birds and viewing its changes over time. As a study of motion voluntarily undertaken, a history of travel can contribute to a better understanding of human beings
Larceny By Menu, Anthony G. Marshall, Elio C. Bellucci
Larceny By Menu, Anthony G. Marshall, Elio C. Bellucci
Hospitality Review
Consumers are being ripped off by the food service industry when menus in establishments serving food misrepresent, substitute, and manipulate portions and the status of foods being served. A billion dollars a year in fraud is involved when menus offer the consumer one thing and deliver another.
Deregulation And The Marketing Of Airline Carriers, J.A. F. Nicholls
Deregulation And The Marketing Of Airline Carriers, J.A. F. Nicholls
Hospitality Review
No student of the hospitality industry can long be insensitive to the role of air transportation in creating much, though by no means all, of the "place demand" for his industry. This article confines itself to a discussion of the impact of deregulation on carriers in the industry and discusses implications for the hospitality field
The Italian Response To The Growing U.S. Wine Demand, Molly J. Dahm
The Italian Response To The Growing U.S. Wine Demand, Molly J. Dahm
Hospitality Review
Americans are learning more about wines and consuming them in increasingly greater quantities. Italian wines have experienced a tremendous growth in their share of the U. S. market during the last decade. This article analyzes the marketing and success of the wines of Italy with the American consumer.
Economics Of Operating An Employee Food Service, Mickey Warner
Economics Of Operating An Employee Food Service, Mickey Warner
Hospitality Review
The author, who has spent 30 years as an operations executive in the food service industry seeks to acquaint management with some of the basic economics of operating an employee food service. The article is designed to assist the executive in understanding the basic philosophies and concepts of providing a food service to employees, as well as the cost factors involved in giving that service.
Quality Control Circles May Answer Industry's Needs, Percival Darby
Quality Control Circles May Answer Industry's Needs, Percival Darby
Hospitality Review
The concept of the quality control circle (QCC) has worked well in Japanese industry in increasing efficiency, production, and profits. The author explores the QCC, its history and advantages, and tells how it could be adapted quite easily and effectively to the hospitality industry