Business Commons^™

The Relationship Between Spokesperson Credibility And Purchase Intentions : A Proposed Theory And Experimental Evaluation, Oscar Winston Deshields

FIU Electronic Theses and Dissertations

The purpose of this dissertation is to develop and evaluate an expanded spokesperson credibility model to address issues uncovered in Ohanian's (1991) study about linkages between spokespersons ' credibility and consumers ' purchase intentions. Based on Tajfel's social categorization theory (1981), 12 hypotheses were developed to test direct and indirect relationships between spokesperson's credibility and purchase intentions.

The sample for the study consisted of 1,162 respondents 82.9% students and 17.1% nonstudents; 48.2% males and 51.4% females; 31.3% Caucasian (American); 24.5% Cuban (American); 19.6% other Hispanics and 22.5% other ethnic groups. The data were collected .by having respondents either view a …

Growth Of U.S. Ecotourism And Its Future In The 1990s, Todd Mccamy

Hospitality Review

Ecotourism, a new term for low-impact nature travel, is receiving increasing attention. The author has researched the development of the U.S. ecotourism market from 1980-1989 in order to obtain data on the growth of this market segment. Factors involved in the growth of the U.S. ecotourism market are then examined in order to project the growth of this maeket during the 1990's.

Hotel Managers' Responses To Ethical Dilemmas, Raymond S. Schmidgall Ph.D., Cpa

Hospitality Review

Ethics is a hot topic today in many professions. The author creates a number of scenarios testing ethical situations and surveyed lodging managers as to their reactions.

A New Look At Institutional Food Service Management, Mickey Warner

Hospitality Review

Institutional food service management, especially by contract management companies, offers unrecognized career opportunities for many of today's hospitality students. It is one of the best kept secrets in the food service industry. This article endeavors to provide a new look at and overview of the industry as it has evolved and now stands.

Trends In The Quick Service Restaurant Industry, H.G. Parso, Mahmood A. Khan

Hospitality Review

By 1990 the quick sevice restaurant industry(QSR) achieved 54 percent of commercial food service market share. QSR has a significant role to play in the rapidly-growing global hospitality industry and is expanding into institutional food service to increase its market share. It is expected to be the dominant player in the U.S. food service industry. The authors include an analysis of current and emerging trends in this industry.

Managing International Hospitality, Thomas F. Powers

Hospitality Review

To understand today's hospitality industry, executives need to recognize its international dimension. In this, the first part of a two-part article on the international dimension of hospitality, the author considers the forces driving hospitality's internationalization, the advantages drawing foreign investment into the North American market, and the patterns of expansion of American firms in overseas markets. The article is excerpted from Introduction to Management in the Hospitality Industry, New York: John Wiley & Sons, 1992.

Future Seniors: Is The Hospitality Industry Ready For Them?, Elizabeth B. Pederson

Hospitality Review

Persons age 55 and over will become the biggest market for hospitality throughout the next 30 years. This future senior market will not have the same needs and characteristics of current seniors. The author discusses the similarities and differences of the current and future senior markets and offers recommendations for meeting the needs of the future senior market.

Changing Guest Preferences And Marketing Challenges In The Resort Industry, Kye-Sung Chon, William P. Whelihan

Hospitality Review

Resorts in the future will be feeling the effect of a number of changes in the industry. Changing demographics, economic conditions and the changing priorities of resort guests will play major roles in the future success of resort properties. The authors stress that future resort marketing should emphasize the expansion of current market segments, the creation of new market segments, and hte expansion of qualirty services.

Ideologies About Work: Comparing Hospitality And Business Students And Managers, Craig C. Lundberg

Hospitality Review

A little explored factor posited as underlying most managerial and organizational variables is work ideology. Work ideologies are surveyed to begin to show their ability to be studied and that patterned differences may be discovered. The author surveys several samples of students and managers pursuing careers in either the hospitality industry or business to show patterned differences in work ideologies and to note these implications

Vanguard Management: An Emerging New Paradigm, William E. Kent

Hospitality Review

There is an increasing body of evidence that significant and exciting changes are under way in how some organizations are seeing their world and transforming themselves to fit this new vision. The change is so fundamental as to constitute a paradigm shift. There is further evidence that some hospitality firms may be part of this transformation. The author advocates the use of vanguard management in this article

Tourism Management Profiles: Implications For Tourism Education, Robert M. O'Halloran

Hospitality Review

Studies of state tourism directors and convention and visitor bureau directors show that there is a need for organized tourism management educations. The author discusses these studies and how they can be used in the development of tourism management education.

Extending The Boundaries Of Hospitality Education, Michael L. Kasavana

Hospitality Review

To date, hospitality management educators have struggled to modify generic software or adapt vendor-designed industry systems as a means of bringing hospitality information systems to the classroom. Specially- designed computer-based courseware can enhance learning while extending the boundaries of the traditional hospitality classroom. The author discusses the relevance of this software to the hospitality curriculum.

Customer Perception Of Drive-Thru Service, Sharon Hearne Morcos, Jinmee Tak, Mary B. Gregoire

Hospitality Review

The rapid growth of off-premise dining and, consequently, drive- thru service, presents the challenge of building customer loyalty in a highly competitive marketplace. In this study, customer perceptions of drive-thru service associated with quick service restaurants were examined. Results suggest that service time appears to differ among quick service restaurants, even those within the same chain. Employee courtesy was rated positively at all restaurants, as was food quality. The implications of these results for restaurateurs who offer drive-thru service are discussed.

Managing International Hospitality, Part Ii, Thomas F. Powers

Hospitality Review

The Spring 1992 issue of Hospitality Review featured Part I of this series on the impetus to internationalization of the hospitality industry, as well as the modes of overseas expansion by American firms. In Part 11, the author concludes with a look at the organization of overseas activities in their evolutionary stages and considers, as well, who some of the major international competitors to North American firms are in the international market and in North America. The article concludes with a brief consideration of opportunities for employment overseas.

Lender Liability: The Legal And Management Effects On The Hospitality Industry, John L. Myers, Bruce S. Urdang

Hospitality Review

With the savings and loan crisis and the tail end of a recession at hand, the '90s are bound to be a difficult decade for the financing of hospitality operations through borrowing from commercial lenders. The authors discuss one of the least known dangers associated with borrowing, lender liability. The issue is discussed from both a legal and managerial perspective.

Impact Of Substance Abuse: Human Resource Strategies For The Hospitality Industry, Patricia J. Silfies, Frederick J. Demicco

Hospitality Review

No hospitality organizations are immune from the negative effects of substance abuse in the workplace. Ownters and managers must confront the problem head on and, in order to accomplish this, they must be in possession of the facts regarding the problem, and regarding options for dealing with the problem in the most appropriate manner for their individual organizations. The authors include an assessment of this problem as well as a summary review of procedures for positive management of a potentially negative situation.

Restaurant Service For The 90'S, Sandy K. Strick, Rhonda J. Montgomery, Charlotte Grant

Hospitality Review

Much has been written about servicing the customer. In fact, every issue of Restaurants USA or Nation's Restaurant News offers an article designed to help restaurateurs more successfully service their customers. While the restaurant market has carefully zeroed in on the specific products and services customers require, no one has carefully addressed the heart of the issue. The authors discuss the "hospitality" in restaurant service.

The Five Foundations Of Leadership In Japan's Lodging Industry, Ronald F. Cichy, Takashige "Teddy" Aoki, Mark E. Patton, Michael P. Sciarini

Hospitality Review

This article discusses the results of pioneer research done by Michigan State University's School of Hotel, Restaurant and Institutional Management researchers, in cooperation with the Japanese Management Association, on the foundations of Japanese lodging industry leadership. While the results presented here simply represent the opinions of CEOs and presidents in Japan's lodging industry, the research offers an insight into leadership foundations and the results provide a guide for developing leadership skills in those who aspire to be future leaders in Japan’s lodging industry