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

1995

Florida International University

Articles 1 - 21 of 21

Full-Text Articles in Business

The Role Of Stories In Understanding The Cultural Context Surrounding Information Systems Practices, Line Dubé Jul 1995

The Role Of Stories In Understanding The Cultural Context Surrounding Information Systems Practices, Line Dubé

FIU Electronic Theses and Dissertations

The culture of an organization constitutes the environment into which information systems (IS) practices take place. Despite the importance of culture in the organizational theory and management literature, this topic has received little attention in the IS area. The culture of an organization can be looked at from different angles. In addition to the usual view of culture, the integration view, two other perspectives have been identified in the literature: the differentiation and fragmentation perspectives. While the integration perspective focuses on the "assembling" role organizational culture is normally said to play, the differentiation perspective highlights important differences among groups of …

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International Stock Portfolio Selection And Performance Measure Recognizing Higher Moments Of Return Distributions, Pornchai Chunhachinda Feb 1995

International Stock Portfolio Selection And Performance Measure Recognizing Higher Moments Of Return Distributions, Pornchai Chunhachinda

FIU Electronic Theses and Dissertations

Since the seminal works of Markowitz (1952), Sharpe (1964), and Lintner (1965), numerous studies on portfolio selection and performance measure have been based upon the mean-variance framework. However, several researchers [e.g., Arditti (1967, and 1971), Samuelson (1970), and Rubinstein (1973)] argue that the higher moments cannot be neglected unless there is reason to believe that: (i) the asset returns are normally distributed and the investor's utility function is quadratic, or (ii) the empirical evidence demonstrates that higher moments are irrelevant to the investor's decision. Based on the same argument, this dissertation investigates the impact of higher moments of …

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Menu Engineering: A Model Including Labor, Stephen M. Lebruto, William J. Quain, Robert A. Ashley Jan 1995

Menu Engineering: A Model Including Labor, Stephen M. Lebruto, William J. Quain, Robert A. Ashley

Hospitality Review

Menu engineering is a methodology to classify menu items by their contribution margin and popularity. The process discounts the importance of food cost percentage, recognizing that operators deposit cash, not percentages. The authors raise the issue that strict application of the principles of menu engineering may result in an erroneous evaluation of a menu item, and also may be of little use without considering the variable portion of labor. They describe an enhancement to the process by considering labor.

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"Fun Ship" Marketing Philosophy, Robert H. Dickinson Jan 1995

"Fun Ship" Marketing Philosophy, Robert H. Dickinson

Hospitality Review

The President of Carnival Cruise Lines discusses his company's philosophy and operations as they relate to the "Fun Ship" cruise experience. Carnival, the world's largest cruise line, is positioned as a model in the business.

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Seabourn Cruise Line: A Case Study In Achieving Quality, Andrew N. Vladimir Jan 1995

Seabourn Cruise Line: A Case Study In Achieving Quality, Andrew N. Vladimir

Hospitality Review

Just about everyone who ranks cruise lines puts Seabourn first on the list. The readers of Conde Nast Traveler ranked it the world's top cruise line for three consecutive years and fifth in their survey of the top 100 overall travel experiences. Of special interest to hospitality professionals is Seabourn's 98.5 percent score for service- higher than any other vacation experience in the world.

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Five Years In The Rise Of The Modern Cruise Industry, Laurence Miller Jan 1995

Five Years In The Rise Of The Modern Cruise Industry, Laurence Miller

Hospitality Review

The years from 1969-74 were critical in the evolution of the passenger shipping industry from crossing to cruising. Faced with a decline in demand for point-to-point passenger transportation and an increase in the demand for cruises, steamship lines were also faced with a number of internal and external challenges. The writer discusses some companies that met these challenges, some that did not, and some new, cruise-oriented companies now leading the industry today

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Food Service Operations In The Cruise Industry, Marcel R. Escoffier Jan 1995

Food Service Operations In The Cruise Industry, Marcel R. Escoffier

Hospitality Review

Food service on a cruise ship presents some unique challenges. A review of food service in the cruise industry is presented along with some ideas on the future. The case is made for a change in traditional operations with a move toward greater use of computer-driven management techniques.

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Information Processing: Coordination And Control In Large Hotels, Richard M. Howey, Kathryn S. Savage Jan 1995

Information Processing: Coordination And Control In Large Hotels, Richard M. Howey, Kathryn S. Savage

Hospitality Review

A number of factors influence the information processing needs of organizations, particularly with respect to the coordination and control mechanisms within a hotel. The authors use a theoretical framework to illustrate alternative mechanisms that can be used to coordinate and control hotel operations.

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Casino Gaming In The U.S.: Past, Present, And Future, George G. Fenich Jan 1995

Casino Gaming In The U.S.: Past, Present, And Future, George G. Fenich

Hospitality Review

The casino segment of the hospitality industry is experiencing unprecedented growth. As a result, many academics and practitioners alike cannot stay abreast of developments in the field. The author addresses the situation by providing an overview of casino development in the United States from an historical perspective, a review of current developments, and some predictions about the future.

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An Industry View Of Experiential Learning, Deborah Breiter, Carol Cargill, Sheryl Fried-Kline Jan 1995

An Industry View Of Experiential Learning, Deborah Breiter, Carol Cargill, Sheryl Fried-Kline

Hospitality Review

With the downsizing of hotel companies in the 1980s and 1990s. internships became a way of supplementing staff during peak seasons and auditioning students for full-time positions upon graduation. The authors surveyed corporate directors of human resources on specific activities and tasks associated with experiential learning in the guest services areas of hotels.

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Information Technology Trends: Impact On Hotel Corporations, Galen Collins Jan 1995

Information Technology Trends: Impact On Hotel Corporations, Galen Collins

Hospitality Review

Hospitality organizations are embracing technology in all its aspects to ensure that they can effectively compete in today's market The author cites the results of a survey of corporate executives designed to assess how technology is affecting their organizations.

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A Case Study In Crisis Management: Le Petit Gourmet Catering, Robert M. O'Halloran Jan 1995

A Case Study In Crisis Management: Le Petit Gourmet Catering, Robert M. O'Halloran

Hospitality Review

The skills of crisis management are more and more valuable in the food service industry. How a manager handles a crisis can spell the difference between success and failure. Finding a good model for crisis management is difficult. The author offers a case study to introduce one such model.

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Food Service Management: A Case Study In Adaptation, William P. Fisher Jan 1995

Food Service Management: A Case Study In Adaptation, William P. Fisher

Hospitality Review

The rapid growth of the food service industry has redefined the role of the manager today. According to the executive director of the National Restaurant Association, future trends and pressures will accelerate these changes and necessitate a new look at these managers.

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Gauging Employee Theft And Other Unacceptable Behaviors In Food Service Operations, Richard F. Ghiselli, Joseph A. Ismail Jan 1995

Gauging Employee Theft And Other Unacceptable Behaviors In Food Service Operations, Richard F. Ghiselli, Joseph A. Ismail

Hospitality Review

Unacceptable employee behavior ultimately results in higher prices for consumers. Members of the Indiana Hospitality and Restaurant Association were surveyed about the practices being used to safeguard their assets and control employee deviance in food service. They were also asked to estimate the losses that result from employee theft. This information was used to investigate whether certain policies and procedures were more effective than others in limiting their losses.

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Placement For Profit: Menu Item Arrangement On Customer-Activated Computer Screens, Ken Smith, Susan Gregory, Susan Gould Jan 1995

Placement For Profit: Menu Item Arrangement On Customer-Activated Computer Screens, Ken Smith, Susan Gregory, Susan Gould

Hospitality Review

Can profitable menu items be placed on a computer screen where they will be selected more readily than other items? The author examines whether printed menu theories and techniques can be applied, with the same results, to a computer menu screen

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Senior Savvy: Mature Diner's Restaurant Service Expectations, Kimberly J. Harris, Joseph J. West Jan 1995

Senior Savvy: Mature Diner's Restaurant Service Expectations, Kimberly J. Harris, Joseph J. West

Hospitality Review

This article is a reflection of a study conducted with active mature consumers who enjoy dining out, traveling, and patronizing the service industry in general. The goal was to discover their restaurant service expectations in order to provide restaurateurs, hoteliers, educators, and students of hospitality management programs information about this important customer segment so that future plans for improving service would include considerations of their service needs.

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Benchmarking Quality Management In Hotels, Deborah Breiter, Sheryl Fried Kline Jan 1995

Benchmarking Quality Management In Hotels, Deborah Breiter, Sheryl Fried Kline

Hospitality Review

In the early 1980s many hotels in the United States adopted quality assurance as a business strategy. By the late 1980s independent and chain hotels realized that total quality management (TQM) was a more powerful process and they began utilizing many of its components. For over 10 years, hotels have flirted with a variety of tools, processes, and theories to improve service to the guest

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Is Your Hotel Missing Technology?, Loren Ford, Robert C. Ford, Stephen M. Lebruto Jan 1995

Is Your Hotel Missing Technology?, Loren Ford, Robert C. Ford, Stephen M. Lebruto

Hospitality Review

In order to become more effective and efficient in providing guest services, hotels must avail themselves of information technology. A firm's competitive edge and quality can be the result of the successful implementation of an information sys- tem. The authors present in this article the why, who, what, when, where, and how of implementing information systems.

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The Hospitality Gap: Bridging Russia Into The 21st Century, Dianne H. B. Welsh, Skip Swerdlow Jan 1995

The Hospitality Gap: Bridging Russia Into The 21st Century, Dianne H. B. Welsh, Skip Swerdlow

Hospitality Review

The new intemationalization of the field of hospitality management has led to increased opportunities in the Russian Federation. At the same time, there are major challenges to be overcome. This article describes what needs to be accomplished to be successful at business in this New World Order.

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Career Longevity Of Hospitality Graduates, Lois A. Altman, Linda R. Brothers Jan 1995

Career Longevity Of Hospitality Graduates, Lois A. Altman, Linda R. Brothers

Hospitality Review

A survey of hospitality alumni from two- and four-year programs, including those currently employed in the industry and those who have departed from the industry shows that within five years of graduation, 38 percent of hospitality graduates have left employment in the hospitality industry or chose to never enter the industry for which they trained. Factors affecting the graduates' career Longevity their likes and dislikes about employment, and their reasons for continuing employment or exiting were examined.

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Hospitality Administration Program Administrators View Core Areas Of Knowledge, Jerald W. Chesser, Taylor E. Ellis Jan 1995

Hospitality Administration Program Administrators View Core Areas Of Knowledge, Jerald W. Chesser, Taylor E. Ellis

Hospitality Review

In 1992 the Accrediting Commission on Programs of Hospitality Administration established standards for hospitality administration programs. The authors surveyed program administrators regarding the current and preferred location for the teaching of the common core areas of hospitality administration knowledge.

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