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Open Access. Powered by Scholars. Published by Universities.®

1993

Florida International University

Articles 1 - 19 of 19

Full-Text Articles in Business

Teleconferencing Technology: Recent Development And Implications For Hotel Industry, A.J. Singh, Kye-Sung Chon Jan 1993

Teleconferencing Technology: Recent Development And Implications For Hotel Industry, A.J. Singh, Kye-Sung Chon

Hospitality Review

Even though the popularity and usage of teleconferencing is evident primarily outside the lodging industry, lodging operators cannot choose to ifnore the role teleconferencing will play in meeting the changing needs of guests. The authors discuss the factors that spurred the growth of teleconferencing, the opportunities and threats faced by lodging operators, and suggestions for taking advantage of the technology.

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Irs Looks Closely At Independent Contractors, John M. Tarras Jan 1993

Irs Looks Closely At Independent Contractors, John M. Tarras

Hospitality Review

The IRS is using various tools to attack the status of various so-called 'outside consultants" being used by hospitality firms. This article will provide some planning tips so that the hospitality firm can minimize its chances of having workers reclassified as employees.

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Managers' Perception Of Alcohol Service Training Programs, Daniel Doyle Crafts Jan 1993

Managers' Perception Of Alcohol Service Training Programs, Daniel Doyle Crafts

Hospitality Review

In order to serve alcoholic beverages in a responsible manner, most managers turn to alcohol server training programs to provide effective standardized training for the alcohol server. Whether or not the programs are perceived by hospitality managers as effective has not been established. The author presents the results of a study of Oklahoma hospitality managers who perceive alcohol server training as becoming less effective.

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Environment For Future Conference Centers: Perception Of Managers, Kye-Sung Chon, Yang Hwae Huo Jan 1993

Environment For Future Conference Centers: Perception Of Managers, Kye-Sung Chon, Yang Hwae Huo

Hospitality Review

Socio-cultural, economic, political, and technological trends are likely to impact the future conference center industry. This article is based on a survey of the members of the International Association of Conference Centers; it identifies the perceptions of conference center executives of future industry trends and provides them with environmental information so that they can better plan for management in the future.

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Payroll Taxes And Personal Liability, Darrell Vanloenen, Joseph W. Holland Jan 1993

Payroll Taxes And Personal Liability, Darrell Vanloenen, Joseph W. Holland

Hospitality Review

Many corporate officers and responsible employees may be exposing their personal assets to liability for unpaid corporate payroll taxes. The authors discuss where liability may arise and identify strategies to avoid personal liability.

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Concessions In National Parks: Responsible Tourism, Robert M. O'Halloran Jan 1993

Concessions In National Parks: Responsible Tourism, Robert M. O'Halloran

Hospitality Review

Concession operations in natural areas have always been a source of controversy. The objectives of profit and preservation are seen by many to be incompatible. The author will examine the relationship of national park concessions and the environments in which they operate, focusing on concession selection and operation, using responsible tourism concepts as a guide

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Advertising Legalized Gambling: A Late Bloomer Under The First Amendment, Larry D. Strate Jan 1993

Advertising Legalized Gambling: A Late Bloomer Under The First Amendment, Larry D. Strate

Hospitality Review

New federal laws and court cases have put a new perspective on the ability of the industry to advertise as it has never been able to do before. With gaming becoming more prevalent, the acceptability of the legal industry is making promotion easier. The author discusses these new influences.

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Contracted School Food Service: Advantages, Disadvantages, And Political Concerns, Stephen M. Lebruto, Behshid Farsad Jan 1993

Contracted School Food Service: Advantages, Disadvantages, And Political Concerns, Stephen M. Lebruto, Behshid Farsad

Hospitality Review

Schools have evolved to be providers of education as well as suppliers of ancillary services to the population that they serve. This article examines one of these ancillary services, food service, in order to provide some awareness of the political aspects of the decision-making process in choosing whether or not to contract this service, as well as the pros and cons of the situation.

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Solid Waste Disposal: Independent Food Service Practices, William F. Jaffe, Barbara A. Almanza, Chen-Hua Jennifer Min Jan 1993

Solid Waste Disposal: Independent Food Service Practices, William F. Jaffe, Barbara A. Almanza, Chen-Hua Jennifer Min

Hospitality Review

Solid waste disposal is a major concern today. This study seeks to identify the current practices and attitudes of managers of independent food services toward solid waste management and the characteristics of food services which were most likely to be involved with a solid waste management program

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Student Achievement Of Experiential Learning Objectives, Deborah Breiter Jan 1993

Student Achievement Of Experiential Learning Objectives, Deborah Breiter

Hospitality Review

Experiential learning is an important component of undergraduate hospitality programs, but most of the research in this area has focused on administrative and design issues. The author reports on a study undertaken to ascertain student perceptions as they relate to three commonly stated goals of experiential programs: the application of classroom studies, technical training, and management development.

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Women Hospitality Managers: Perceptions Of Gender-Related Career Challenges, Judi Brownell Jan 1993

Women Hospitality Managers: Perceptions Of Gender-Related Career Challenges, Judi Brownell

Hospitality Review

In spite of increases in the number of women who are both academically pre- pared and interested in pursuing hospitality management careers, women appear to be leaving the industry at a much higher rate than their male counter- parts. Although women are better represented in lower and middle management than ever before, there has been no corresponding increase in the number of women in top level management positions. The author explores women managers' perceptions of the career-related challenges they confront in hospitality environments and suggests that inadequate access to informal information networks, lack of women mentors, and the impact of …

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Restaurant Dining Strategies: Attracting Nutrition-Conscious Future Seniors, Elizabeth B. Pederson, Frederick J. Demicco Jan 1993

Restaurant Dining Strategies: Attracting Nutrition-Conscious Future Seniors, Elizabeth B. Pederson, Frederick J. Demicco

Hospitality Review

Senior Customers pose some unique challenges to operators due to some of the physiological changes associated with aging. In an effort to make food and beverage managers more cognizant of these changes, the authors examine these areas and also discuss strategies to attract and enhance the dining experience of the viable senior market segment.

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Corporate Recruiters And Alumni: Perceptions Of Professional Courses, Matt A. Casado Jan 1993

Corporate Recruiters And Alumni: Perceptions Of Professional Courses, Matt A. Casado

Hospitality Review

Corporate recruiters and alumni of the School of Hotel and Restaurant Management at Northern Arizona University were asked their perceptions of hospitality professional courses. The study investigates the importance that these groups attribute to 22 professional courses commonly offered in institutions of higher education.

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Food Services Styles In Chinese Hotels: Traditions And Tourism Pressures Merge, Liping A. Cai, Jack D. Ninemeier Jan 1993

Food Services Styles In Chinese Hotels: Traditions And Tourism Pressures Merge, Liping A. Cai, Jack D. Ninemeier

Hospitality Review

Tourist often want to experience their hosts' culture including cuisines. Their reactions can be negatively influenced by vastly different customs which confront them. What can be done, for example, when traditional food serving styles violate the tourist's sanitation standards? The authors discuss a Chinese case study-- and tell what hoteliers in China gace done to make good serving more desirable, with minimal compromise to culinary traditions.

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The Mature Market: Underlying Dimensions And Group Differences Of A Potential Market For The Hotel Industry, Mary E. Gustin, Pamela A. Weaver Jan 1993

The Mature Market: Underlying Dimensions And Group Differences Of A Potential Market For The Hotel Industry, Mary E. Gustin, Pamela A. Weaver

Hospitality Review

The mature market, defined as age 55 and up and consisting of approximately 64 million Americans, is expected to increase. Studies show that this group travels more frequently, travels greater distances, and stays longer. The authors seek to determine if underlying dimensions exist for the mature individual with regard to the selection criteria for lodging when traveling for pleasure, and to determine if differences exist between various demographic subsegments of this market with regard to these underlying dimensions.

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Campus Recruitment: A Four-Year Program Profile, Thomas J. A. Jones, Alfred W. Izzolo, David J. Christianson Jan 1993

Campus Recruitment: A Four-Year Program Profile, Thomas J. A. Jones, Alfred W. Izzolo, David J. Christianson

Hospitality Review

A hospitality recruiter profile survey is replicated nine years after the initial study to ascertain if any meaningful changes have occurred among recruiters that might have an effect upon college students and the interviewing process today.

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Manager-Customer Relationship In Food Service Commissary Operations, Catherine Erma Ralston Jan 1993

Manager-Customer Relationship In Food Service Commissary Operations, Catherine Erma Ralston

Hospitality Review

Documented reports of day-to-day decision-making in food service tend to emphasize technical aspects. However, this view does not represent completely the decision-making process managers go through. The author reports on the effect of the manager-customer relationship in decision-making by managers.

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Drug Abuse In The Hospitality Industry, Vincent H. Eade Jan 1993

Drug Abuse In The Hospitality Industry, Vincent H. Eade

Hospitality Review

Drug and alcohol abuse in the hospitality industry is an ongoing problem, reflective of business as a whole. A series of surveys were conducted at national drug rehabilitation centers seeking information from patients currently or formerly employed in the hotel and restaurant industry. The author identifies a number of problem indicators and makes recommendations relevant to resolutions.

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Advances In Hospitality Education: Courseware, Audiographics, And Cyberspace, Michael L. Kasavana Jan 1993

Advances In Hospitality Education: Courseware, Audiographics, And Cyberspace, Michael L. Kasavana

Hospitality Review

Technology will play an increasingly larger role in the education of students within the hospitality curriculum. There are a significant number of emerging educational technologies aimed at changing the delivery of the entire curriculum. The development of technological platforms for multimedia instructional courseware, distance learning through audiographics, and virtual reality simulation are expected to alter and enhance the learning process while extending the boundaries of the traditional hospitality classroom.

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