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Articles 1 - 19 of 19
Full-Text Articles in Business
Personal Style Of On-Site Food Service Managers, Judi Brownell, Dennis Reynolds
Personal Style Of On-Site Food Service Managers, Judi Brownell, Dennis Reynolds
Hospitality Review
Myers-Briggs Type Indicators (MBTI) assess preferences based on Carl Jungs theory of psychological types. They are widely used in organizational development, management and leadership training, and team building. This study examines MBTl of food service managers in a single organization to determine whether food service managers have a typical personal style and whether this style varies.
Lodging Marketing Literature: Analysis Of Journals, Ravi Pandit, Sara C. Parks
Lodging Marketing Literature: Analysis Of Journals, Ravi Pandit, Sara C. Parks
Hospitality Review
Unlike the services marketing literature, lodging research publications appear to be limited to a few general topic areas. The authors present a comparative analysis of the evolution of lodging marketing and services marketing research and provides direction for future research agendas.
Predicting Financial Sources For The Lodging Industry, A.J. Singh
Predicting Financial Sources For The Lodging Industry, A.J. Singh
Hospitality Review
Given the various changes that have occurred in the financing of the lodging industry, investors and developers interested in the industry are concerned about future sources of capital and the terms at which they will be available. This article presents results of a Delphi study which illustrates the extent to which individual financial institutions are expected to provide capital to the lodging industry and looks at terms and criteria used to make loans.
Risks To Hospitality Firms In The International Arena, Stephen F. Borde, Stanley M. Atkinson
Risks To Hospitality Firms In The International Arena, Stephen F. Borde, Stanley M. Atkinson
Hospitality Review
Much potential for growth in hospitality firms exists in foreign countries, but expansion abroad typicality bears additional risks that could be detrimental to the operations. The authors explore those risks, currency exchange risk, and country risk, and offer practical techniques to access, manage, control, and reduce them. Deriving benefits from global opportunities requires effective management of these areas
Re-Engineering Technology: Date Mining For Clubs, Michael L. Kasavana, Bonnie J. Knutson
Re-Engineering Technology: Date Mining For Clubs, Michael L. Kasavana, Bonnie J. Knutson
Hospitality Review
With increasing competition and more demanding members, clubs need a tool to help them belter attract and retain members and predict their behavior. Data mining is such a tool. This article presents an overview of how data warehousing, data marting, and data mining can provide the foundation on which clubs can build strategies to outsmart competitors, build Ioyalty identify new members, and lower costs.
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 …
In My Opinion… If I Were A Carpenter, Donald A. Mcphail
In My Opinion… If I Were A Carpenter, Donald A. Mcphail
Hospitality Review
Starting a career in the hospitality travel and tourism industries today requires more than a nice smile, a love of people and a willingness to help solve their problems technology and number crunching are "must have" capabilities for up-and-coming managers graduating from hospitality and tourism pro- grams The article provides student counselors and mentors insights from industry leaders, career path choices, and questions that applicants should be asking in the decision-making process.
Hotel Franchising: Perspectives And Prospects, Eric E. Pfeffer
Hotel Franchising: Perspectives And Prospects, Eric E. Pfeffer
Hospitality Review
The outlook for lodging franchising in the new marketplace made possible by the growth of technology is the best it has been. The CEO of the Hotel Division of Cendant, the world's largest franchisor, offers opera- tors opportunities to gain larger shares of a growing market.
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.
Online Graduate Degree: Hospitality Executive Perceptions, Shane C. Blum, Ben K. Goh
Online Graduate Degree: Hospitality Executive Perceptions, Shane C. Blum, Ben K. Goh
Hospitality Review
Distance education is an option that allows managers to continue with work while completing a program of study The authors report on the establishment of a distance education graduate program and describes how participants learned of the program, what their motivations for participating were, how it impacted their jobs and personal lives, and what their initial reactions to the first courses were.
Transforming The Hospitality Industry Into E-Business, Carol Pernsteiner, Nancy Rauseo
Transforming The Hospitality Industry Into E-Business, Carol Pernsteiner, Nancy Rauseo
Hospitality Review
The emergence of a technology-intensive economy requires the transformation of business models in the hospitality industry Established companies can face technological, cultural, organizations and relationship barriers in moving from a traditional business model to an e-business model. The authors suggest that market, learning, and business process orientations at the organizational level can help remove some of the barriers toward e-business and facilitate the development of e-business within existing organizational infrastructures.
Hospitality It: What Does The Future Hold?, Daniel J. Connolly, Michael D. Olsen
Hospitality It: What Does The Future Hold?, Daniel J. Connolly, Michael D. Olsen
Hospitality Review
The impact of information technology (IT) is far-reaching and driving dramatic shifts in business paradigms. Trends suggest greater adoption of IT will continue and develop at accelerating rates. Hence, hotel operators and executives must learn how to embrace IT and capitalize on the many capabilities it has to offer while minimizing the threats. The authors attempt to provide a sense of focus and a roadmap to help hoteliers understand the issues, see the future, and find an appropriate on ramp to the information superhighway.
Strategic Directions Of Hotel Industry Expectations, John W. O'Neill
Strategic Directions Of Hotel Industry Expectations, John W. O'Neill
Hospitality Review
A factor analysis is presented which indicates that among 20 potential strategic issues reated by hotl industry executives three fundamental strategic directions exist. The author summarizes an empiracle study that queried these individuals' beliefs regarding strategic issues they rated at most important.
Market Characteristics In Economy/Budget Lodging, Billy Bai, Richard F. Ghiselli, Thomas Pearson
Market Characteristics In Economy/Budget Lodging, Billy Bai, Richard F. Ghiselli, Thomas Pearson
Hospitality Review
With so many economy/budget lodging brands and rooms added to the market, it is difficult for consumers to identify differences in the services offered. In addition, industry practitioners need to understand what is expected of them by the consumers they serve. The authors review the economy budget lodging in general and empirically examine this issue.
Disability Tourism Dollars In Western Australia Hotels, Martin O'Neill, Jane Knight
Disability Tourism Dollars In Western Australia Hotels, Martin O'Neill, Jane Knight
Hospitality Review
As the Western Australian hotel sector continues to look for new opportunities, people with disabilities are being acknowledged as a consumer group with considerable revenue earning potential. The authors report on findings from the initial stages of a three- part methodology aimed at investigating current awareness of and provision for the disability issue within the Western Australian hotel sector.
Net Bet Debt, Larry D. Strate, Martin Weisner
Net Bet Debt, Larry D. Strate, Martin Weisner
Hospitality Review
The prospective high returns from gaming operations have introduced the Internet as a new competitor to the hotel and travel industry. With the dawn of the new millennium, am epidemic of gamblers has infected the virtual world and raised leagal problems yet to be solved.
Guest Editorial: Debunking The Myths, Keith St. Clair
Guest Editorial: Debunking The Myths, Keith St. Clair
Hospitality Review
The modem retail travel industry has been plagued by myths created by popular media in an effort to create hype and readership, rather than report an accurate portrayal of the extraordinary health of the travel distribution system. Regardless of the structural changes in the travel industry, the outlook for growth and profitability of travel agencies and travel agents has never been better
Overcoming Barriers To Restaurant Food Safety, David Walczak
Overcoming Barriers To Restaurant Food Safety, David Walczak
Hospitality Review
Food safety is critical to the success of restaurants. Yet current methods of controling foodborne illness are inadequate, including time and temperature control, safe food handling procedures, good employee hygiene, cleaning and sanitizing techniques, and Hazard Analysis and Critical Control Points (HACCP) plan. Several barriers to food safety in restaurants are identified and recommendations for management are suggested.