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Full-Text Articles in Business
Qualitative Responses To Pre-Employment Drug Testing In The Foodservice Industry, Miranda Kitterlin, Lisa Moll
Qualitative Responses To Pre-Employment Drug Testing In The Foodservice Industry, Miranda Kitterlin, Lisa Moll
Hospitality Review
Employee substance abuse has long time been a topic of concern for the hospitality industry. Operating under the assumption that drug-users, and associated undesirable behavior, can be eliminated from the hiring process, many operations have adopted pre-employment drug-testing policies. Despite being represented across the industry as a major target of effort and resources, it is suggested that the perceived sensitive-nature of the subject has somewhat hindered access to qualitative information. The purpose of this research was to assess and explore the attitudes, beliefs and perceptions of both management and employees in the foodservice industry regarding pre-employment drug-testing and its impact …
Maintaining Your Loyal Customers During Hard Times: An Observation From The Gaming Industry, Myongjee Yoo, Miranda Kitterlin
Maintaining Your Loyal Customers During Hard Times: An Observation From The Gaming Industry, Myongjee Yoo, Miranda Kitterlin
Hospitality Review
The Las Vegas gaming arena was one of the most severely affected consumeroriented industries to be impacted by the recent economic recession. The purpose of this study was to investigate the impact of relational benefits on customers’ behavioral loyalty in the Las Vegas gaming industry. This study particularly took a comparative approach and examined the relational impact during the economic recession and after the economic recession. Secondary data was obtained and regression analysis was performed to test the study hypothesis. The findings of this study revealed the economic recession impact on the Las Vegas gaming industry, as well as valuable …
Corrections, Fiu Hospitality Review
Theoretical Analysis Of "Academic Credibility And The Hospitality Curriculum" : The Image Problem, Babs L. Cole
Theoretical Analysis Of "Academic Credibility And The Hospitality Curriculum" : The Image Problem, Babs L. Cole
Hospitality Review
Social issues are assessed from different perspectives. The purpose here is to evaluate one short article in terms of interpretive social theory and then briefly assess it in terms of functionalism, conflic theory and critical theory.
How Do Tourist Guides Add Value To An Ecotour? Interpreting Interpretation In The State Of Amazonas, Brazil, Ester Periera
How Do Tourist Guides Add Value To An Ecotour? Interpreting Interpretation In The State Of Amazonas, Brazil, Ester Periera
Hospitality Review
In Ecotourism, interpretation by a guide creates or shapes the experience for the tourist, differentiating one episode from another. As such, the guide S interpretation adds value to the tourism product and contributes to the visitor S experience. This paper discussed the role of interpretation by guides in the State of Amazonas, Brazil, finding in them patterns from which lessons may be drawn. Given the intangibility of the Ecotourism product, this paper argues that it is the guide who defines the quality of the product. The guide may draw the tourist toward or away from sustainable practices, and significantly contributes …
South Beach Wine And Food Festival - Why Participate?, Henrik Lilleheim, Reidar J. Mykletum, William J. Quain, Christer Engstom
South Beach Wine And Food Festival - Why Participate?, Henrik Lilleheim, Reidar J. Mykletum, William J. Quain, Christer Engstom
Hospitality Review
This paper studies why restaurants, wineries, and other exhibiters participate in Wine & Food festivals. We hypothesized [hat the purpose was to acquire new customers thru promotional involvement in the festival. A secondary outcome was to ascertain if there were differences in motivation between the three groups. A survey was conducted of participating companies in one of the largest Food & Wine festivals. We found differences in what motivated winery participants from restaurants or other exhibitors. A discussion of these differences and how festival organizers may aid participants in achieving their goals is presented.
Leadership Training In Hospitality, Romy Saunders
Leadership Training In Hospitality, Romy Saunders
Hospitality Review
Researchers and practitioners contend that hospitality management curricula tend to focus on teaching students technical skills they need to function effectively in the work- place but do not emphasize human and conceptual skills, one of which is leadership. Universities and companies strive to address leadership training, acknowledging that leadership is perhaps one of the most important roles any hospitality manager will fill and is probably least prepared for.
In My Opinion… Good Intentions Don't Count, Marcel R. Escoffier, Alan Parker
In My Opinion… Good Intentions Don't Count, Marcel R. Escoffier, Alan Parker
Hospitality Review
While simple guest surveys can be poorly constructed with little negative consequences, often surveys are used in making important policy decisions. Researchers and policy makers must carefully construct their research instruments in order to avoid biases which may result in muddled or incorrect responses. The authors review the process of creating, administering, and analyzing surveys with an eye toward reducing survey bias to a minimum. Reliable results require a rigorous and careful approach when creating and using instruments.
Fiu, Tianjin University Plan To Run School In China, Fiu Fiu
Fiu, Tianjin University Plan To Run School In China, Fiu Fiu
Hospitality Review
MIAMI, Fla. - Florida International University has signed an agreement with the Tianjin University of Commerce to run a hospitality management school in China that would mirror the top-ranked Miami program. The agreement is thought to be the first on this scale between the Chinese government and a foreign university
Book Review: Tourism In China: Exotic Land Revealed, Joan S. Remington
Book Review: Tourism In China: Exotic Land Revealed, Joan S. Remington
Hospitality Review
There is no better way to lean about tourism in China than from renowned expert in the field. Alan Lew. PhD. and professor at Northern Arizona University, Lawrence Yu, Ph.D. and associate professor in the Department of Tourism and Hospitality Management at George Washington University. John Ap, Ph.D. and associate professor in tourism management at Hong Kong Polytechnic University and Zhang Guangrui, director of the Tourism Research Centre, Chinese Academy of Social Sciences in Beijing, China, have contributed to and edited a collection of writings detailing the development of tourism in this fascinating and exotic land.
An Analysis Of Contributors To The Fiu Hospitality Review: Volume 1 To Volume 19, William G. O'Brien, Elisa S. Moncarz
An Analysis Of Contributors To The Fiu Hospitality Review: Volume 1 To Volume 19, William G. O'Brien, Elisa S. Moncarz
Hospitality Review
This article documents all major articles in the FIU Hospitality Review, from its inaugural issue in spring of 1983 through 2001; 346 articles and 325 authors from 127 affiliations are included, as well as the academic institutions, hospitality industry organizations and authors who have contributed most frequently. The high ranking received by the FIU Hospitality Review is evidence of the many researchers and industry executives who have contributed over the past two decades.
Systems Engineering Perspective Of The Cruise Industry, Ronald E. Giachetti
Systems Engineering Perspective Of The Cruise Industry, Ronald E. Giachetti
Hospitality Review
The maturation of the cruise industry has led to increased competition which demands more efficient operations. Systems engineering, a discipline that studies complex organizations of material, people, and information, is traditionally only applied in the manufacturing sector; however, it can make significant contributions to service industries such as the cruise industry. The author describes this type of engineering, explores how it can be applied to the cruise industry, and presents two case studies demonstrating applications to the cruise industry luggage delivery process and the information technology help desk process. The results show that this approach can make the processes more …
Freestyle Cruising: A Clear Alternative, Laurence Miller
Freestyle Cruising: A Clear Alternative, Laurence Miller
Hospitality Review
The cruise industry is a highly complex, but under-research component of the hospitality industry. This article seeks to explore the paradoxical relationship between shipboard and shoreside operations using the McKinsey 7S Framework, thereby providing a foundation for further inquiry. Recommendations are made for practitioners, and ideas are provided for future research.
Book Review: Benedict On Admiralty: Cruise Ships, Joan S. Remington
Book Review: Benedict On Admiralty: Cruise Ships, Joan S. Remington
Hospitality Review
Robert M. Jams, editor-in-chief, Benedict on Admiralty: Cruise Ships (New York: Matthew Bender & Company Inc. Lexis Publishing, March 2000), www.bender.com, ISBNO- 8205-4392-6 Binder, 312 pp. (Appendices, Index) $200.
Book Review: The World Of Culinary Supervision, Training, And Management, Michael Moran
Book Review: The World Of Culinary Supervision, Training, And Management, Michael Moran
Hospitality Review
Noel C. Cullen, The World of Culinary Supervision, Training, and Management, 2nd ed. (Upper Saddle River, N.J.: Prentice Hall Inc., ZOOOJ, ISBN 0-13-0225436, 366 pages, including appendix and bibliography $51 hardcover
Cruise Brand Management, Laurence Miller
Cruise Brand Management, Laurence Miller
Hospitality Review
Brands have always been associated with cruise and line voyage operations, but the branding concept has taken on new meaning in the modern cruise industry. In the consolidation of cruise lines under a few major corporate structure today, the acquiring entity has most often chosen to invest in lines acquired under their existing names, retaining separate brand identity. The author summarizes industry experiences with the acquisition and management of multiple brands under a single corporate structure, together with the rationale and advantages, this article is an updated and expanded version of that first given at the Seatrade Cruise Shipping Convention …
Glove Use In Restaurants: Efficacy Is Questionable, Joseph West
Glove Use In Restaurants: Efficacy Is Questionable, Joseph West
Hospitality Review
Apparently there seems to be a growing consensus on the part of both industry managers and consumers that the use of gloves is an effective barrier to the spread of food-borne illness. However, with more than 13 years’ experience as a food service manager and executive, the author has discovered otherwise.
Book Review: Dixie Before Disney, Joan S. Remington
Book Review: Dixie Before Disney, Joan S. Remington
Hospitality Review
Dixie Before Disney: 100 Years of Roadside Fun by Tim Hollis (Jackson, Miss.: University Press of Mississippi, 1999), ISBN 1-57806-117-2, 206 pages, including acknowledgements, tables, index, $25 paperback.
Book Review: Wizard Of Ads, Joan S. Remington
Book Review: Wizard Of Ads, Joan S. Remington
Hospitality Review
The Wizard of Ads, by Roy H. Williams. (Austin, Tex: Bard Press, 1998), 221 pages, ISBN 1-885167.29.6 Trade Paperback 1-885167-32-+6, $16.95 paperback / $26.95 hardvocer.
A New Generation Of Cruise Ships, Laurence Miller
A New Generation Of Cruise Ships, Laurence Miller
Hospitality Review
The giant new cruise ships entering service are distinguished not only by their size but also by the new standards of accommodation for the average passenger that the increased amount of space on board makes possible. Amenities include a major percentage of cabins with private verandas, extensive physical fitness facilities, more inviting dining arrangements, and the use of décor and space planning in an attempt to recover some of the intimacy lost as cruise ships have increased in size. The author reviews how each of the major cruise lines has taken advantage of the challenges and opportunities that the creation …
The Travel Industry: What's In A Name?, Marcel R. Escoffier, Joan S. Remington
The Travel Industry: What's In A Name?, Marcel R. Escoffier, Joan S. Remington
Hospitality Review
The travel and tourism industry is enormous in both size and importance. There can be little doubt that the field is striving to accommodate the diversity of opinion concerning what the industry is and how it can be improved and enlarged even further. Resistance to critiquing long-held beliefs about the industry may inhibit its future. Deconstruction, a postmodern method of analysis, is proposed as one tool with which to engage in reflection upon what the industry is and where it may be headed.
Is There Hospitality For Disabled Travelers?, Andrew N. Vladimir
Is There Hospitality For Disabled Travelers?, Andrew N. Vladimir
Hospitality Review
There is a plethora of options about what constitutes “accessibility.” Countries like England and Canada are making significant progress in improving accommodations. The Americans with Disability Act is being revised, but critics say hotels are not complying with either the letter or the spirit of the law. The author, a retired FIU professors who writes about disabled travel from his wheelchair, explores these issues from a very personal point of view.
Book Review: Travel Law, Cases, And Materials, Joan S. Remington
Book Review: Travel Law, Cases, And Materials, Joan S. Remington
Hospitality Review
Travel Law, Cases and Materi als, by Robert M. Jarvis, John R. Goodwin, William D. Henslee (Durham, N.C.: Carolina Academic Press, 19981, ISBN 0-89089-802-2,1998, vii + 738 pp., including tables, acknowledgments, appendices, index. $80 hardback.
Diversity In Education: Profiles Of Students At Fiu's School Of Hospitality Management, Elisa S. Moncarz, William G. O'Brien
Diversity In Education: Profiles Of Students At Fiu's School Of Hospitality Management, Elisa S. Moncarz, William G. O'Brien
Hospitality Review
The authors are conducting a study of career patterns for students enrolled in the Florida International University School of Hospitality Management. A preliminary ethnographic phase of the study was to profile a variety of student participants in order to identify potential factors which might affect career patterns. The result is a fascinating and diverse mosaic of ambitious young people and a wealth of insight for corporate recruiting.
Yield Management: Where We've Been, Where We Are, Where We're Going, Marcel R. Escoffier
Yield Management: Where We've Been, Where We Are, Where We're Going, Marcel R. Escoffier
Hospitality Review
The author describes yield management and the technology used to implement yield management in hotels, issues in usefulness, and legal issues concerning the use of yield management. A look into the future is provided, along with a critique of what further research may be needed in order to raise the level of usefulness of yield management systems in the hotel industry to that found in the airlines.
Tourism: Who Needs It?, Joan S. Remington, Marcel R. Escoffier
Tourism: Who Needs It?, Joan S. Remington, Marcel R. Escoffier
Hospitality Review
Is tourism economically beneficial? If so, who benefits? How much of the money generated through tourism can be channeled into other projects so desperately needed by the community without harming the local tour market? Will tourism continue to grow forever, or is there an end in sight? The authors discuss how tourism will change in approaching the next century: and how people will change if tourism is to remain such an important economic facto
Recipes For Success: Lessons Learned From Successful Hospitality Companies, Elisa S. Moncarz
Recipes For Success: Lessons Learned From Successful Hospitality Companies, Elisa S. Moncarz
Hospitality Review
After a decade of over-expansion, the hotel industry began the '90s with excess capacity and decreased demand. Since 1993, the U.S. hotel industry has experienced a turnaround which continued into 1994- 1995 with good performance by most firms. However; competition will continue to be fierce and many challenges are awaiting hotel companies in a more global environment. This article examines the key elements for achieving success in a challenging hospitality industry environment while focusing on the strategies and techniques employed by some successful hotel companies during difficult times.
Carnival's Fantasy Class Cruise Ship: Ticket To Success, Laurence Miller
Carnival's Fantasy Class Cruise Ship: Ticket To Success, Laurence Miller
Hospitality Review
Carnival Cruise Line's Fantasy class of cruise ships is the largest group of virtually identical passenger vessels in the history of ocean travel. These ships rep- resent the culmination of Carnival's product development and are a prime reason for the line's current success. The author details the evolution of their design, with emphasis on hotel aspects, through previous ships in the fleet.
Seabourn Cruise Line: A Case Study In Achieving Quality, Andrew N. Vladimir
Seabourn Cruise Line: A Case Study In Achieving Quality, Andrew N. Vladimir
Hospitality Review
Just about everyone who ranks cruise lines puts Seabourn first on the list. The readers of Conde Nast Traveler ranked it the world's top cruise line for three consecutive years and fifth in their survey of the top 100 overall travel experiences. Of special interest to hospitality professionals is Seabourn's 98.5 percent score for service- higher than any other vacation experience in the world.
Five Years In The Rise Of The Modern Cruise Industry, Laurence Miller
Five Years In The Rise Of The Modern Cruise Industry, Laurence Miller
Hospitality Review
The years from 1969-74 were critical in the evolution of the passenger shipping industry from crossing to cruising. Faced with a decline in demand for point-to-point passenger transportation and an increase in the demand for cruises, steamship lines were also faced with a number of internal and external challenges. The writer discusses some companies that met these challenges, some that did not, and some new, cruise-oriented companies now leading the industry today