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Articles 1 - 21 of 21
Full-Text Articles in Business
Los Angeles, 1984: Hot Dogs And Croissants, Vince J. Pantuso
Los Angeles, 1984: Hot Dogs And Croissants, Vince J. Pantuso
Hospitality Review
Providing spectator food service for the Summer Olympic Games in Los Angeles was a massive and challenging undertaking. The author details the planning, recruitment, training, and sales considerations which the provider went through over a two-year period to be ready for the Games.
Team Evaluation: Solutions For Hotel Management And Productivity, Leslie E. Cummings, Mark R. Edwards
Team Evaluation: Solutions For Hotel Management And Productivity, Leslie E. Cummings, Mark R. Edwards
Hospitality Review
Employee performance appraisal systems are controversial, especially when accomplished by a single rater. The authors, who have had experience with team evaluation systems, present evidence from that experience for over- coming obstacles to moving to a "less-biased" system of rating employees.
Front-Of-The-House Computer Systems: A User's Guide, Steven V. Moll
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
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.
The Development Of An Ethical Strategy For Managers Of International Hotels In Third World Countries, Herman E. Zaccarelli Brother
The Development Of An Ethical Strategy For Managers Of International Hotels In Third World Countries, Herman E. Zaccarelli Brother
Hospitality Review
This article discusses some of the dilemmas of conscience that greet the international hotel manager in the Third World. It offers realistic and ethical guidelines for decision-making and problem-solving. Some of these guidelines require only common sense and good will to implement; others require a great deal of creativity, sensitivity, effort, and care; and a few will demand the courage to stand up for what is right in the face of competitive pressure.
Food Service And The Older Worker: Opportunity And Challenge, Robert H. Bosselman
Food Service And The Older Worker: Opportunity And Challenge, Robert H. Bosselman
Hospitality Review
While there has been frequent research into the area of older workers in other industries, the food service field has not been examined in detail. The author explores the potential role of older workers in food services and offers suggestions toward formulating policy for such individuals.
The Impossible Is Possible, Dianne Davis
The Impossible Is Possible, Dianne Davis
Hospitality Review
Networking is providing new support for women interested in or entering the food service industry. The author discusses how educators and the industry can assist and how one organization is putting together specific programs to provide support and encouragement to women.
International Air Transporation: Some Challenges, J.A. F. Nicholls
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
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
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
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
A Look At Restaurant Commissaries, Donald E. Lundberg
A Look At Restaurant Commissaries, Donald E. Lundberg
Hospitality Review
Restaurant commissaries range the full spectrum from simple storage of food and supplies to multi-million-dollar processing plants. The author discusses the cost effectiveness of commissary units, including their operating costs, quality control, and scope.
The Industry And Recent Graduates: A Relationship In Transition, E. Ray Swan
The Industry And Recent Graduates: A Relationship In Transition, E. Ray Swan
Hospitality Review
The industry is attempting to become more involved with graduates and currently-enrolled students in hospitality education programs. This article re- views the current situation, describes problems which exist, and proposes potential strategies to help resolve the problems.
Larceny By Menu, Anthony G. Marshall, Elio C. Bellucci
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.
Alternative Financing Sources And Their Impact On Profitability, John Stefanelli
Alternative Financing Sources And Their Impact On Profitability, John Stefanelli
Hospitality Review
This article explores the advantages and disadvantages of various financing alternatives for the hospitality industry and discusses their potential effect on the profitability of the firm. The author provides background and perspective for developing the appropriate financing arrangement for a specific hospitality enterprise.
Deregulation And The Marketing Of Airline Carriers, J.A. F. Nicholls
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
Maximum Justifiable Investment Analysis Determines Property Valuation, M. Chase Burritt, Willaim R. Beaton
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.
The Italian Response To The Growing U.S. Wine Demand, Molly J. Dahm
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
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.
Mentors: Helping Younger Managers Up The Hospitality Ladder, Howard Adler
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.
Quality Control Circles May Answer Industry's Needs, Percival Darby
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