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Hospitality Review

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Articles 511 - 526 of 526

Full-Text Articles in Business

Deregulation And The Marketing Of Airline Carriers, J.A. F. Nicholls Jan 1984

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

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Maximum Justifiable Investment Analysis Determines Property Valuation, M. Chase Burritt, Willaim R. Beaton Jan 1984

Maximum Justifiable Investment Analysis Determines Property Valuation, M. Chase Burritt, Willaim R. Beaton

Hospitality Review

Investors and developers are often faced with the task of determining the worth or value of a real estate entity that presently exists or is proposed for development. This article explains the process for determining the value of a proposed project and, subsequently, the maximum investment dollars the project can cover, while at the same time producing a reasonable return for the investor. A proposed 300-room hotel serves as the real estate entity to be analyzed.

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The Italian Response To The Growing U.S. Wine Demand, Molly J. Dahm Jan 1984

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.

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Economics Of Operating An Employee Food Service, Mickey Warner Jan 1984

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.

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Mentors: Helping Younger Managers Up The Hospitality Ladder, Howard Adler Jan 1984

Mentors: Helping Younger Managers Up The Hospitality Ladder, Howard Adler

Hospitality Review

Mentoring is a centuries-old concept. However, in the hospitality industry, with its fast pace and high pressures, mentors can be of benefit in the training of younger managers before burnout The author discusses both the problems and benefits of mentoring, and how the system can work in the industry.

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Quality Control Circles May Answer Industry's Needs, Percival Darby Jan 1984

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

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Microcomputers And The Hotel Executive, Alan J. Parker Jan 1983

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.

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A Proposed Hospitality Curriculum For Two-Year Colleges In Florida, Olin R. Thompson, Herbert S. Lowe Jan 1983

A Proposed Hospitality Curriculum For Two-Year Colleges In Florida, Olin R. Thompson, Herbert S. Lowe

Hospitality Review

The expansion of the hotel industry and its related areas necessitates new educational training for those who will occupy positions of responsibility. Two-year colleges provide one possibility for this training. The authors propose a common foundation for all such programs in Florida.

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The "Beef" About Beef, Leonard Berkowitz Jan 1983

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.

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Interpersonal Techniques Boost Your "Hospitality Batting Average", Gary S. Dessler Jan 1983

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.”

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Evaluating Hotel Marketing Effectiveness: The Audit, Peter Goffee Jan 1983

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.

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Sexual Harassment:A Long-Dormant Demon, Ello C. Bellucci Jan 1983

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.

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Labor Cost Analysis For The Food Service Industry, Steven V. Moll Jan 1983

Labor Cost Analysis For The Food Service Industry, Steven V. Moll

Hospitality Review

There are many factors which can assist in controlling the cost of labor in the food service industry. The author discusses a number of these, including scheduling, establishing production standards, forecasting workloads, analyzing employee turnover, combating absenteeism, and controlling overtime.

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America's Melting Pot, Peter Claudio Martini Jan 1983

America's Melting Pot, Peter Claudio Martini

Hospitality Review

The American public, in its increasing attention to foods, is demonstrating a desire for greater variety in restaurant service and foods. The author assesses recent restaurant food trends, including the emphasis on light food, entertainment in dining, and a broader range of ethnic foods.

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Developing A Catering Sales Program, Ray Hooks Jan 1983

Developing A Catering Sales Program, Ray Hooks

Hospitality Review

A successful catering sales program consists of developing and properly following up on three types of accounts: present, past, and new. Ray Hooks reveals a systematic approach to increasing business in catering sales.

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Growth Of The Food Service Industry, Donald Greenaway Jan 1983

Growth Of The Food Service Industry, Donald Greenaway

Hospitality Review

The food service industry has come into its own recognition as a growing segment of the total food market. The author looks at the recent expansion of the industry in volume, diversification of restaurant types, and menu variety

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