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Full-Text Articles in Business
Theoretical Analysis Of "Academic Credibility And The Hospitality Curriculum" : The Image Problem, Babs L. Cole
Theoretical Analysis Of "Academic Credibility And The Hospitality Curriculum" : The Image Problem, Babs L. Cole
Hospitality Review
Social issues are assessed from different perspectives. The purpose here is to evaluate one short article in terms of interpretive social theory and then briefly assess it in terms of functionalism, conflic theory and critical theory.
Management Compensation As A Value-Added Competitive Method For Casual Theme Restaurants, Kevin S. Murphy, Robin B. Dipietro
Management Compensation As A Value-Added Competitive Method For Casual Theme Restaurants, Kevin S. Murphy, Robin B. Dipietro
Hospitality Review
The primary purpose of this study is to propose that the management compensation package at Outback Steakhouse is a value-adding competitive method. Specifically the research focused on a survey of general manager's altitudes in regards to their intentions to seek out new employment and the effect of the compensation plan provided by Outback Steakhouse on the managers' intentions. This research will provide insight into the use of compensation packages and programs as proactive, value-adding competitive methods in retaining good quality managers it casual theme restaurants.
Fresh Food Vending Trends And Practices, Ronald F. Cichy, Jeffery D. Elsworth, Larry M. Eils
Fresh Food Vending Trends And Practices, Ronald F. Cichy, Jeffery D. Elsworth, Larry M. Eils
Hospitality Review
Fresh food vending represents $1.5 billion in sales each year in the United States. The implications for a better understanding of fresh food vending are significant in terms of profitability and improved market share for vending operators. Of equal importance is a better understanding of the significance of the route driver on the overall fresh food vending operation. Developing a better understanding of this area of the food service industry will help vending operators increase profits and provide better product choices to consumers
Who Shook Big Mac?: Panera Bread Co., Kyuho Lee, Melih Madanoglu
Who Shook Big Mac?: Panera Bread Co., Kyuho Lee, Melih Madanoglu
Hospitality Review
The authors identify the firm-specific core competencies that Panera Bread has relied on to achieve a competitive advantage in its business domain. The study illustrates how the company scans the dynamically changing environments and tailors their products and services in accordance with these changes.
Strategic Approach To Smoking Bans: Delaware Gaming Industry, John W. O'Neill, Qu Xiao
Strategic Approach To Smoking Bans: Delaware Gaming Industry, John W. O'Neill, Qu Xiao
Hospitality Review
A study of Delaware’s statewide smoking ban suggests that it may have had a significant negative economic impact on the state’s gaming industry. However, such impact may vary in different segments of the hospitality industry, and therefore, must be examined strategically and on a case-by-case basis. The specific market environment, including both demand and competition of each state or each municipality, should be carefully analyzed by both governmental decision makers and by hospitality operators who influence these decision makers.
Visitor At-Destination Search For Travel-Related Services, Robin B. Dipietro, Denver Severt, Paul Rompf, Peter Ricci
Visitor At-Destination Search For Travel-Related Services, Robin B. Dipietro, Denver Severt, Paul Rompf, Peter Ricci
Hospitality Review
The phenomenon of at-destination search activity and decision processes utilized by visitors to a location is predominantly an academic unknown. As destinations and organizations increasingly compete for their share of the travel dollar, it is evident that more research need to be done regarding how consumers obtain information once they arrive at a destination. This study examined visitor referral recommendations provided by hotel and non-hotel ''locals" in a moderately-sized community for lodging, food service, and recreational and entertainment venues.
Impact Of Employee Management On Hospitality Innovation Success, Michael C. Ottenbacher, Michael Howley
Impact Of Employee Management On Hospitality Innovation Success, Michael C. Ottenbacher, Michael Howley
Hospitality Review
The author report on a survey of 185 hospitality manager to examine which employee management practices are associated with success in hospitality innovations. The result suggest that successful new hospitality projects are guided by a strategic human resource management approach, have higher level of training, implement behavior- bared evaluation of their front-line staff and empower their employees.
A Multi-Criteria Decision-Making Approach To Compare And Contrast The Websites Of China-Based And U.S-Based Hotels, Rob Law, Kathy Liang
A Multi-Criteria Decision-Making Approach To Compare And Contrast The Websites Of China-Based And U.S-Based Hotels, Rob Law, Kathy Liang
Hospitality Review
The improvement in living standards and the development of telecommunications have led to a large increase in the number of Internet users in China. It has been reported by China National Network Information Center that the number of Internet users in China has reached 33.7 million in 2001, ranting the country third in the world. This figure also shows that more and more Chinese residents have accepted the Internet and use it to obtain information and compete their travel planning. Milne and Ateljevic stated that the integration of computing and telecommunications would create a global information network based mostly on …
Model Of Service Quality: Customer Loyalty For Hotels, Brenda Mak, Janet Sim, David Jones
Model Of Service Quality: Customer Loyalty For Hotels, Brenda Mak, Janet Sim, David Jones
Hospitality Review
The authors investigate the relationship between loyalty and perceived service quality of hotel customers and discus managerial implications to develop strategies to enhance loyalty of hotel customers. A survey was conducted among customers in the San Francisco Bay Area. Results indicate that customer loyalty is dependent on perceived service quality which is observed in terms of timelines, facilities, and ambience.
How Do Tourist Guides Add Value To An Ecotour? Interpreting Interpretation In The State Of Amazonas, Brazil, Ester Periera
How Do Tourist Guides Add Value To An Ecotour? Interpreting Interpretation In The State Of Amazonas, Brazil, Ester Periera
Hospitality Review
In Ecotourism, interpretation by a guide creates or shapes the experience for the tourist, differentiating one episode from another. As such, the guide S interpretation adds value to the tourism product and contributes to the visitor S experience. This paper discussed the role of interpretation by guides in the State of Amazonas, Brazil, finding in them patterns from which lessons may be drawn. Given the intangibility of the Ecotourism product, this paper argues that it is the guide who defines the quality of the product. The guide may draw the tourist toward or away from sustainable practices, and significantly contributes …
South Beach Wine And Food Festival - Why Participate?, Henrik Lilleheim, Reidar J. Mykletum, William J. Quain, Christer Engstom
South Beach Wine And Food Festival - Why Participate?, Henrik Lilleheim, Reidar J. Mykletum, William J. Quain, Christer Engstom
Hospitality Review
This paper studies why restaurants, wineries, and other exhibiters participate in Wine & Food festivals. We hypothesized [hat the purpose was to acquire new customers thru promotional involvement in the festival. A secondary outcome was to ascertain if there were differences in motivation between the three groups. A survey was conducted of participating companies in one of the largest Food & Wine festivals. We found differences in what motivated winery participants from restaurants or other exhibitors. A discussion of these differences and how festival organizers may aid participants in achieving their goals is presented.
Economic Growth And Recession Time Periods: Their Effect Upon Pleasure Travelers Visiting Florida Theme Parks, Mark A. Bonn, H. Leslie Furr, Mo Dai
Economic Growth And Recession Time Periods: Their Effect Upon Pleasure Travelers Visiting Florida Theme Parks, Mark A. Bonn, H. Leslie Furr, Mo Dai
Hospitality Review
Two tourism-oriented travel samples were drawn from recent time periods that represented economic growth (expansion) and recession cycles in the O: S. economy. Analysis suggests that during the recession period, a greater percentage of theme park visitors chose to travel by air. Second, theme park travelers were more likely to visit friends or fami4 during the recession period. Third, recession theme park travelers were 10 years older, on the average, than their rapid growth counterparts. The average age difference of theme park visitors was found to be significantly different during cyclical economic periods. Research findings support the need for additional …
Beginning To Explore Dashboard Dining, David Walczak
Beginning To Explore Dashboard Dining, David Walczak
Hospitality Review
It can be nutritious and healthy if done right. Fruits and vegetables, a granola bar, smoothie, or some fresh squeezed Florida orange juice would be good choices. On the other hand, it can poison you. Perishable protein and dairy products must be packed in a well- insulated cooler with plenty of ice and a refrigerator thermometer kept inside to en-sure the food stays below 40 degrees Fahrenheit. If you are not completely safe, it can kill you. According to Hagerty Insurance of Traverse City, Michigan, the top ten worst foods to consume are coffee, hot soups, tacos, chili, juicy hamburgers, …
An Analysis Of Information Technology Publications In Leading Hospitality Journals, Rosanna Leung, Rob Law
An Analysis Of Information Technology Publications In Leading Hospitality Journals, Rosanna Leung, Rob Law
Hospitality Review
In response to the recent wide-scale applications of lnformation Technology (I/T) in the hospitality industry, this study analyzed articles in leading hospitality research journals, including the International Journal of Hospitality Management, Cornell Hotel and Restaurant Administration Quarterly, and the Journal of Hospitality & Tourism Research published in the period 1985 to 2004. A total of 1,896 full-length papers were published in these journals during the study period. Excluding book reviews, research notes, and comments from editors and readers, 130 full-length IT-related papers were identified. These papers were then grouped into six defined categories of IT. The findings revealed that during …
A Customer's Expectation And Perception Of Hotel Service Quality In Cyprus, Christou Loizos, Hadjiphanis Lycourgos
A Customer's Expectation And Perception Of Hotel Service Quality In Cyprus, Christou Loizos, Hadjiphanis Lycourgos
Hospitality Review
In recent years, hotels in Cyprus have encountered difficult economic times due to increasing customer demands and strong internal industry development competition. The hospitality industry’s main concern globally is to serve its customer S needs and desires, most of which are addressed through personal services. Hence, the hotel businesses that are able to provide quality services to its ever-demanding customers in a warm and efficient manner are those businesses which will be more likely to obtain a long term competitive advantage over their rivals. Ironically, the quality of services frequently cannot fully appreciated until something goes wrong, and then, the …