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Articles 1 - 20 of 20
Full-Text Articles in Business
Hospitality Managers As Caretakers And Change Agents: A Reconceptualization Of The Position, R. Thomas George
Hospitality Managers As Caretakers And Change Agents: A Reconceptualization Of The Position, R. Thomas George
Hospitality Review
The unit manager in the hospitality organization is presented as a caretaker and a change agent in the organization, a caretaker in maintaining and nurturing the culture of the organization and a change agent in assisting the employees in the acceptance and demonstration of the desired image of the organization. The author reviews the traditional role of the manager and presents a reconceptualization of the position.
Rewarding Non-Productivity In The Hospitality Industry, Robert A. Meyer, John J. Schroeder
Rewarding Non-Productivity In The Hospitality Industry, Robert A. Meyer, John J. Schroeder
Hospitality Review
The industry has not clearly focused on many important problems, such as rewarding service workers based on productivity. Instead, many industry leaders have focused on "straw men issues," issues that are more rhetoric than substance. The authors examine some of these so-called is- sues in detail: governmental wage policies, immigration laws, the quality of the work force, service worker training, and gratuity management, to provide a fresh look at worker productivity beyond the rhetoric and myths that prevail
Primary Market Research: Its Role In Feaslblllty Studies, Thomas Lea Davidson
Primary Market Research: Its Role In Feaslblllty Studies, Thomas Lea Davidson
Hospitality Review
Primary market research and sound marketing analysis based on this research can make a significant contribution to the accuracy and usefulness of feasibility studies in planning for travel, leisure, tourism, recreation/entertainment, and hospitality development. The author contends that changes in the marketplace will increase the need for primary marketing research in the future.
Young Adults Lnterest In Nutritious Fast Foods, Sandy Kapoor
Young Adults Lnterest In Nutritious Fast Foods, Sandy Kapoor
Hospitality Review
The nutritious concerns of young adults are of particular importance to fast food operators. The author reports on a study of this population designed to determine whether young adults are concerned about healthier menu items and if that would affect their choice to eat at fast food places.
Segmenting The Hotel Market, J.A. F. Nicholls, Sydney Roslow
Segmenting The Hotel Market, J.A. F. Nicholls, Sydney Roslow
Hospitality Review
Marketing involves satisfying consumers' needs and wants with products of two types, goods and services. Hotels provide an intangible product, referred to as a service. On the other hand, toothpaste is an example of a product that is a tangible good. The lifeblood of both is marketing. Different as they are, each utilizes market segmentation and positioning. The segmentation movement in the hotel industry is analyzed in the light of marketing principles developed from the consumer goods sector. The analysis suggests that the hotel industry is engaged in a multiple segmentation strategy
Genial Design: A System For Improving Guest Satisfaction With Hospitality Design, Eric E. Nusbaum
Genial Design: A System For Improving Guest Satisfaction With Hospitality Design, Eric E. Nusbaum
Hospitality Review
Over the past decades, hospitality design has lost sight of its basic goals of providing the guest with safe, pleasant, convenient accommodations and providing the owner with a facility which can be operated efficiently and profitably over the life of the structure. The author offers the acronym GE- NIAL, Guest, Environment, Needs, Interiors, Accessibility, and Long-term, as a means of keeping owners, developers, managers, and designers aware of the desired goals of the facility throughout its design and development. The author believes that the use of this acronym will promulgate de- signs more attuned to guest and owner/operator needs, resulting …
Financial Failure In The Hospitality Industry, Edward M. Tavlin, Elisa S. Moncarz, Deb Dumont
Financial Failure In The Hospitality Industry, Edward M. Tavlin, Elisa S. Moncarz, Deb Dumont
Hospitality Review
The hospitality industry (especially the restaurant segment) has a historically high rate of financial failures. Yet, financial failure in the industry has not received the attention it deserves. In this article, the authors identify basic reasons underlying failed ideas while presenting a study of several hospitality chains that have experienced varying degrees of financial failure. The characteristics and pitfalls of these companies provide the necessary groundwork to explore major lessons to be learned which should aid hospitality management to aviod future business failures.
Management Misperceptions: An Obstacle To Motivation, Gerald E. Goll
Management Misperceptions: An Obstacle To Motivation, Gerald E. Goll
Hospitality Review
Managers and supervisors create a motivational environment by being responsive to the needs and wants of employees. However, managers have many misconceptions about what workers want from their jobs. The author discusses how to create the best organizational environment.
Tip Allocation: A Compliance Study Tor Restaurants, John M. Tan-As, Raymond S. Schmidgall
Tip Allocation: A Compliance Study Tor Restaurants, John M. Tan-As, Raymond S. Schmidgall
Hospitality Review
Survey research of the commercial food service industry with regard to tips and tip allocation revealed that 50 percent of restaurateurs require that employees report a minimum amount or percentage of sales and over 50 percent which allocate tips report them as employee income. The authors discuss these results and point out other problems.
Manager's Perceptions Of Alcohol Server Staffing And Training Methods, Daniel Doyle Crafts, Ray E. Sanders
Manager's Perceptions Of Alcohol Server Staffing And Training Methods, Daniel Doyle Crafts, Ray E. Sanders
Hospitality Review
Over-consumption of alcoholic beverages is a concern of managers of hotels and motels with a club/lounge, restaurant, and tavern. The authors surveyed members of two industry associations in Oklahoma to ascertain alcohol server training methods and managers' perception of the value of such programs.
Personal Care Amenities: Are They Important Attributes In The Selection Of Hotels?, Michael Evans Evans, Suzannek Munmann
Personal Care Amenities: Are They Important Attributes In The Selection Of Hotels?, Michael Evans Evans, Suzannek Munmann
Hospitality Review
Personal care amenities (PCA) are a big business in the lodging industry today. For several years hotel industry vendors and marketing consultants have claimed that PCA are very important to hotel guests and are a "must" for every hotel operation. The purpose of this study was to make one attempt to validate or discredit these claims based on actual guest feedback.
Understanding Annual Reports Of Hospitality Firms: Part Ii, Elisa S. Moncarz
Understanding Annual Reports Of Hospitality Firms: Part Ii, Elisa S. Moncarz
Hospitality Review
This is the second article in a two-part series on understanding annual reports published by publicly-held hospitality firms. Part I in the Spring 1988 issue established the informational content of such reports while this article will focus on the examination and understanding of annual reports, suggested guidelines on how to use them for decision making, and recent developments affecting these reports.
Financial Ratios: Perceptions Of Lodging Industry General Managers, And Financial Executtves, Raymond S. Schmidgall Ph.D., Cpa
Financial Ratios: Perceptions Of Lodging Industry General Managers, And Financial Executtves, Raymond S. Schmidgall Ph.D., Cpa
Hospitality Review
Financial ratios are the most meaningful information in financial statements to executives and managers. The author analyzes the results of two surveys designed to rank the degree of importance and usefulness of these ratios to several user groups.
Nutrition: Whose Responsibility?, Lendal H. Kotschevar
Nutrition: Whose Responsibility?, Lendal H. Kotschevar
Hospitality Review
The population is spending increasing amounts of money for food away from the home. At the same time people are eating in a more healthful manner. The author discusses what the food service industry can and should do to better meet the needs and demands of consumers.
Tourism Professionals Indicate Research Needs, Robert M. O'Halloran, Donald F. Holecek
Tourism Professionals Indicate Research Needs, Robert M. O'Halloran, Donald F. Holecek
Hospitality Review
County and local tourism officials have a great need for data to help them make their decisions. The authors surveyed professionals to determine data used and needed, the types of decisions made, and where data is obtained. The results provide a profile for information sharing.
Questionnaire Construction, Joseph B. Gregg
Questionnaire Construction, Joseph B. Gregg
Hospitality Review
Questionnaires used in survey research can elicit excellent data for analysis for any part of the industry. The author discusses how to design questions, construct the survey, and watch for errors in conducting the re- search so that the results secured advance scientific inquiry.
Systematic Analysis Of Change In Restaurant Operations, Douglas F. Harrison
Systematic Analysis Of Change In Restaurant Operations, Douglas F. Harrison
Hospitality Review
The successful management of change is a key factor in ensuring growth in the restaurant industry. The author discusses how to evaluate and act on a management change plan beginning with a total understanding and knowledge of the environment within which it operates.
Application Of A Pert-Type System And "Crashing" In A Food Service Operation, Glenn A. Leitch
Application Of A Pert-Type System And "Crashing" In A Food Service Operation, Glenn A. Leitch
Hospitality Review
A pert-type system, a combination of the program evaluation and review technique (PERT) and the critical path method (CPM), might be used by the hospitality industry to improve planning and control of complex functions. The author discusses this management science technique and how it can assist.
Restaurant Marquees: A Help Or Hindrance'?, John R. Dienhart, Michael M. Lefever
Restaurant Marquees: A Help Or Hindrance'?, John R. Dienhart, Michael M. Lefever
Hospitality Review
The marquee is one of the most common and cost-effective forms of advertising, but it can be a restaurant's worst enemy. Here are some surprising facts about its use and misuse.
Influence Of Restaurant Reviews Upon Consumers, Clayton W. Barrows, Frank P. Lattuca, Robert H. Bosselman
Influence Of Restaurant Reviews Upon Consumers, Clayton W. Barrows, Frank P. Lattuca, Robert H. Bosselman
Hospitality Review
It is generally believed that restaurant reviews can influence consumers' decisions in choosing a restaurant. A survey administered to a sample of 420 college faculty and staff members suggests that while most restaurant patrons may read reviews, they are not used as the sole selection criterion. Recommendations of friends, the restaurant's current reputation, and perceived value may have greater influence upon the choice than does a re- view. The authors discuss the implications of both favorable and unfavorable reviews.