Business Commons^™

Restructuring In The Hospitality Industry, Elisa S. Moncarz

Hospitality Review

In her dialogue entitled - Restructuring in the Hospitality Industry - Elisa S. Moncarz, Associate Professor, the School of Hospitality Management at Florida International University, intends for you to know the following: “Recent years have seen a proliferation of restructurings of major American corporations creating an extremely important issue that has affected U.S. business. This article discusses restructuring issues in the hospitality industry, focusing attention on its causes and motivations, as well as on its benefits and perils. The author considers the impact of restructuring on investors and management while examining recent restructurings involving hospitality firms.”

In defining the concept …

Current Status Of Collectibility Of Gaming-Related Credit Dollars, Ruth Lida Wenof

Hospitality Review

In her piece entitled - Current Status Of Collectability Of Gaming-Related Credit Dollars - Ruth Lisa Wenof, Graduate Student at Florida International University initially states: “Credit is an important part of incentives used to lure gamblers to gaming establishments. However, a collection problem exists in casinos retrieving gaming-related credit losses of individuals living in states where gambling is illegal. The author discusses the history of this question, citing recent cases related to Atlantic City.”

This author’s article is substantially laden with legal cases associated with casinos in New Jersey; Atlantic City to be exact. The piece is specific to the …

The High Cost Of Hasty Hiring, Anthony G. Marshall

Hospitality Review

Carefully reading employment applications and checking out all references and prior-employment records is vital to hotel managers and personnel directors today. Many legal suits are the result of employees who, hired quickly because of an immediate need, commit some crime in relation to guest rooms or property.

Accreditation: What It Is … And Is Not, Mary L. Tanke

Hospitality Review

The conceptual notion of accreditation is as specialized, complex, and diverse as is the field of hospitality management education. Before an argument can be made for or against accreditation within the professional field of hospitality management, a common understanding of accreditation must be achieved. The following article, the first of a two-part series, is intended to expand the reader's knowledge of the accreditation process. Part two will discuss its relationship to hospitality management education at the college or university level.

French And Chineses Cuisines: An Evaluation, Lendal H. Kotschevar

Hospitality Review

This is the second of a two-part series on an evaluation of cuisines. The author establishes standards for cuisine which determine that Chinese food is superior to French.

Automating Hospitality Information: Network Technology And Systems Management, Leslie E. Cummings

Hospitality Review

The local area network (LAN) interconnecting computer systems and soft- ware can make a significant contribution to the hospitality industry. The author discusses the advantages and disadvantages of such systems.

E=Mc3 Energy Equals Management's Continued Cost Concerns, Fritz G. Hagenmeyer

Hospitality Review

E=MC³ Energy Equals Management's Continued Cost Concern, is an essay written by Fritz G. Hagenmeyer, Associate Professor, School of Hospitality Management at Florida International University.

In the writing, Hagenmeyer initially tenders: “Energy problems in the hospitality industry can be contained or reduced, yielding elevated profits as a result of applied, quality management principles. The concepts, processes and procedures presented in this article are intended to aid present and future managers to become more effective with a sharpened focus on profitability.”

This article is an overview of energy efficiency and the management of such. In an expanding energy consumption market with …

Shopping For Computer Restaurant Management Systems, William G. O'Brien

Hospitality Review

A myriad of computer management systems are available for the restaurant business. The author discusses all aspects of evaluating, purchasing, and using such systems for a restaurant operation.

Aircraft Marketing In An Era Of Deregulation, J.A. F. Nicholls

Hospitality Review

The deregulation of commercial aviation has had far-reaching effects on all aspects of business. In the Spring 1984 issue, the author explored some of the changes in the domestic airline industry. This article discusses the effects of deregulation on another group - those who manufacture commercial aircraft.

Airline Deregulation, Computerized Reservation Systems, And Travel Agents, J.A. F. Nicholls

Hospitality Review

With the beginning of airline deregulations in 1978, U.S. domestic operations were in for a period of turmoil, adjustment, vibrancy, entrepreneurship, and change. A great deal has been written about the effects of deregulation on airlines and their personnel, and on the public at large. Less attention has been paid to the effects on travel agents and on the seminal role of computerized reservations systems (CRSs) in the flowering of travel agencies. This article examines both of these phenomena.

Protecting Your Assets: A Well-Defined Credit Policy Is The Key, Steven V. Moll

Hospitality Review

In - Protecting Your Assets: A Well-Defined Credit Policy Is The Key – an essay by Steven V. Moll, Associate Professor, The School of Hospitality Management at Florida International University, Professor Moll observes at the outset: “Bad debts as a percentage of credit sales have climbed to record levels in the industry. The author offers suggestions on protecting assets and working with the law to better manage the business.”

“Because of the nature of the hospitality industry and its traditional liberal credit policies, especially in hotels, bad debts as a percentage of credit sales have climbed to record levels,” our …

Leveraged Buyouts: Opportunities And Risks, Elisa S. Moncarz

Hospitality Review

This article presents a general overview of leveraged buyouts, relating their feasibility as an option for hospitality management. Specifically, the author explores the background and main features of leveraged buyouts, focusing attention on their risks and rewards, management's opportunities, tax ramifications, planning, and future outlook. Denny's leveraged buyout is examined in order to provide an insight into the structuring of a buyout for a major food service firm.

File Control: The Heart Of Business Computer Management, William G. O'Brien

Hospitality Review

In his study - File Control: The Heart Of Business Computer Management - William G. O'Brien, Assistant Professor, The School of Hospitality Management at Florida International University, initially informs you: “Even though computers are an everyday part of the hospitality industry, many managers lack the knowledge and experience to control and protect the files in these systems. The author offers guidelines which can minimize or prevent damage to the business as a whole.”

Our author initially opens this study with some anecdotal instances illustrating the failure of hospitality managers to exercise due caution with regard to computer supported information systems …

Discipline And Due Process In The Workplace, Edwin B. Dean

Hospitality Review

In the article - Discipline and Due Process in the Workplace – by Edwin B. Dean, Assistant Professor, the School of Hospitality Management at Florida International University, Assistant Professor Dean prefaces his article with the statement: “Disciplining employees is often necessary for the maintenance of an effective operation. The author discusses situations which require discipline and methods of handling employees, including the need for rules and due process.”

In defining what constitutes appropriate discipline and what doesn’t, Dean says, “Fair play is the keystone to discipline in the workplace. Discrimination, caprice, favoritism, and erratic and inconsistent discipline can be costly …

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

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

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

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

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

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

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

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

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

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

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

Microcomputers And The Hotel Executive, Alan J. Parker

Hospitality Review

Microcomputers are emerging as a potent source for decision- making for hotel management. This article provides the hotel executive with a short course on the possibilities of microcomputers in his or her everyday work.

The "Beef" About Beef, Leonard Berkowitz

Hospitality Review

The grading of beef has become a controversial issue, with both government and the cattle industry working to ensure uniformity. The author contends that meat quality, and the resulting tenderness, juiciness, and flavor desired by consumers, is being threatened by such pressures and actions.

Interpersonal Techniques Boost Your "Hospitality Batting Average", Gary S. Dessler

Hospitality Review

The ability to listen and comprehend the intrinsic meaning behind the words people are saying is an important skill for those in the hospitality industry. The author provides some prescriptions for "winning friends and influencing people.”

Evaluating Hotel Marketing Effectiveness: The Audit, Peter Goffee

Hospitality Review

Hotel management is increasingly looking for ways to evaluate marketing effectiveness. A system is needed to assess objectives, strategies, and performance. The Marketing Audit provides a workable, worthwhile tool for managers to assess current performances and long-range goals.

Sexual Harassment:A Long-Dormant Demon, Ello C. Bellucci

Hospitality Review

Because of its service nature, the hospitality industry is especially prone to cases of sexual harassment in the workplace, particularly from female employees. The author discusses Title VII of the Civil Rights Act of 1964 and the legal and moral implications of its guidelines for the industry.