Hospitality Administration and Management Commons^™

Travel Guide On Palm Hotel Room Reservation System (Tgop- Hrrs), Pak Liang Wong

Student Works (2000-2009)

Since the released of the Pilot 1000 by Palm Computing in 1996, the Pilot's market grew faster than any other computing product in history. As an extension of desktop system, this handheld computing device allows users to view and enter small amounts of data while away from the desktop. In Malaysia, they are a lot of website, which provide information m travel. However, from the study we have done, there is no significant number shown that any of the website provide service on Palm. This study has bring us the idea to develop a website or more accurately a web …

Wireless Ordering & Reservation System (Wors), Choon Siang Lim

Student Works (2000-2009)

Wireless Ordering & Reservation System or in short called WORS is a restaurant system which is based on the wireless environment. Most of the restaurants today are still using the old-fashion way of taking orders and reservation on a piece of paper. This kind of practice is very troublesome, inefficient and not systematic at all. By implementing WORS, customers will be able to make their reservation through their mobile phone whereas waiters and waitresses will be using wireless pocket PC for ordering process. In fact, this project is important in bringing the restaurant system to the new age to accomplish …

Web-Based Information System Of Malaysian's Chinese Recipe (E-Recipes), Chen Chen Yeoh

Student Works (2000-2009)

With the tremendous growth of the World Wide Web, more and more information is being put on the Internet. No matter what type of information, it is including the field of education, business, news and entertainment. The Internet creates an information-rich environment of various resources, which can be obtained any time and from any place. E-Recipes is an information system Web site that provides and promotes Malaysian's Chinese Recipe and other relevant information to the eyes of people all around the world. The main objective of this project is to develop an attractive, dynamic interactive, in formative and user-friendly online …

Sistem Pengurusan Salun Kecantikan, Shaharin Nor Afiza

Student Works (2000-2009)

Pada hari ini, kemajuan teknologi maklumat semakin berkembang pesat di kalangan organisasi yang menggunakan sistem berkomputer untuk melicinkan lagi kerja yang dilakukan setiap hari. Sistem Maklumat Pengurusan Salun Kecantikan ini diperkenalkan bagi memudahkan kerja penyimpanan dan pengurusan maklumat di salun-salun kecantikan, supaya kerja yang dilakukan berjalan dengan lancar.Laporan ini bertujuan memberikan penerangan serta gambaran tentang projek yang dijalankan ini. Diharap sistem ini mampu memberikan manfaat dan alternatif kepada salun-salun kecantikan di Malaysia.

Avillion Village Resort Online System, Zainal Rashid Zainorhuda

Student Works (2000-2009)

Information Technology (IT) has a very significant influence in expanding organization’s capabilities particularly to meet the challenges from the borderless environment and global marketing capability. The IT needs in an organization therefore need to be identified that would have an edge and bigger influence in the creation of new culture of working, identify and creation of new business model. This Avillion Village Resort online system will be developed to provide an easy and convenience way for all users to gather information and doing online reservation. This system will allow users to access information just by clicking the mouse to have …

Recycling At Work: Waste Reduction And Recycling In The Las Vegas Hospitality Industry, Darlene M. Cartier

UNLV Theses, Dissertations, Professional Papers, and Capstones

The Las Vegas hotel and restaurant industries generate 27% of the total waste for Clark County, Nevada. In an effort to study and increase recycling participation in the hospitality industry, Las Vegas hotels and restaurants were contacted to participate in a collaborative project between UNLV's Department of Environmental Studies and the Clark County Health District's Environmental Health Division, The project involved interviewing establishments with recycling programs currently in place. Information gathered from interviews and program tours was used to develop programs for hotels and restaurants who were not yet recycling. This thesis contains case studies of restaurants and hotels who …

Las Vegas Flamigo Hilton/Unlv Environmental Studies Program Environmental Resource Analysis & Optimization Plan, Dennis Nowlin

UNLV Theses, Dissertations, Professional Papers, and Capstones

From 1987 through 1992 the Las Vegas Flamingo Hilton instituted resource efficiency improvements in electrical, natural gas, water and materials consumption. In 1992, the Flamingo Hilton commissioned the University of Nevada Las Vegas Environmental Studies Department to analyze and quantify the improvements made by The Flamingo Hilton and investigate the potential for further improvements.

Historical billing data from the periods 1987 - 1992 were used to analyze past and present (1992) electric, natural gas and water consumption. Materials disposal data was only available for a ten month period in 1992. Pollutant emissions data were supplied by Nevada Power Company.

The …

A Case For The Use Of Application Generators In The Creation Of Software For The Hotel Industry, Peter O'Connor, Ciaran Mcdonnell

Conference papers

The article makes the case for the use of Program Generators in producing software for the Hotel and Catering Industry

Some Developments In Information Technology In The Irish Hotel And Catering Industry, Sean Connell, Elaine Sunderland, Ciaran Mcdonnell

Conference papers

This paper describes the current and potential future use of computers in the Hospitality Industry in Ireland. It briefly outlines two research projects which are being carried out in the Dublin College of Catering in the application of computers to the Industry.

Ua37/30/2 Wku Research Notecards - H Topics, Lowell Harrison

Faculty/Staff Personal Papers

Notecards created by Lowell Harrison while researching his book Western Kentucky University. The cards transcribed are for 108 topics beginning with H ranging from Hail Storm to Hundred Club.

Cost-Benefit Analysis Of Computer Systems In Community Hospital Food Service, Beverly Kittle

Loma Linda University Electronic Theses, Dissertations & Projects

Cost containment has always been a major concern to managers. Therefore, any system which decreases costs by reducing labor time is given serious evaluation.

A five week comparison was made between financial record keeping by the manual method and by the computerized method. A continuous time study was utilized to make this comparison.

Over the five weeks, an average overall time savings of 245 minutes for the computerized versus the manual method was observed. The net savings to the institution was 223 minutes per week which translates to approximately $140.00 per month over a 5 year period.

The rapid payback …

Performance Appraisal In Hospital Dietary Departments, Mary C. Law

Loma Linda University Electronic Theses, Dissertations & Projects

The specific objectives of this research were to (1) identify the principal characteristics and functions of performance appraisal programs utilized in hospital dietary departments, (2) determine the ten major factors in performance appraisal as indicated by the hospital dietary department directors as well as by dietetic interns and the factors indicated in the review of literature, and (3) develop an evaluation form for performance appraisal of hospital dietary department employees utilizing criteria obtained from (1) and (2).

Three hundred general, short term, nonprofit hospitals were included into the study. Questionnaires were mailed to three hospitals which were classified according to …

Delegation Of Task Functions By Dietitians To Dietetic Technicians, James Lumsden

Loma Linda University Electronic Theses, Dissertations & Projects

Dietetics has been identified as one of the professions in which there is a shortage of qualified personnel. The need to delegate selected task functions to extend professional skills and contain costs has been recognized in many professions faced with a manpower shortage.

This research was done to determine the degree to which dietitians will utilize dietetic technicians in the role proposed by the American Dietetic Association. A questionnaire was the instrument utilized to collect data from the 197 randomly selected hospitals in the continental United States. Task functions identified in the proposed job descriptions for the dietetic technician in …

The Effect Of A Training Program On Job Satisfaction Among Hospital Dietary Supportive Personnel, Alice E. Calkins

Loma Linda University Electronic Theses, Dissertations & Projects

Steadily rising labor costs are forcing health-care institutions to give increased attention to meeting manpower needs. Dietary service management is recognizing the need for employees to be satisfied with their work, as well as the difficulty of providing adequate training for each employee. A study of the effect of a training program on job satisfaction should provide information relevant to more effective planning for the training and development of human resources within the hospital dietary service.

The purpose of this research was to determine the level of job satisfaction among hospital dietary supportive personnel; relate it to such factors as …

The Psychological Needs Of Hospital Dietary Supportive Personnel, Ralph Morales Jr.

Loma Linda University Electronic Theses, Dissertations & Projects

Achieving objectives in hospital food service systems is made more critical by the increasing rate of labor turnover. One of the major emphases that seems to offer promise for solving certain current manpower problems is a better understanding of the factors which may contribute to turnover. A quantitative approach to the identification of human needs in the work environment should provide information relevant to more effective planning and utilization of human resources.

The purpose of this research was to determine if by examining the psychological needs of hospital dietary supportive personnel, information could be derived for more objective management of …

Labor Time Analysis By Work Function Activity In Production Of Vegetarian Entrees, Maynard W. Lebrun

Loma Linda University Electronic Theses, Dissertations & Projects

The specific objectives of this research were to (1) develop a method for determining labor time and labor cost of cooks by work functions in the production of selected vegetarian entrees, and (2) determine the percentage relationship of cooks' labor to food cost in selected classifications of entrees.

Application of the continuous time study methodology as developed in this research was restricted to the observation of entree cooks in a 408 bed non-profit university hospital. Observation of work function activities during the first week of a four week cycle menu for three consecutive cycles was classified under three major categories: …

A Comparative Study Of The 5- And 3-Meal Plans In Six Convalescent Hospitals In San Bernardino County, Donna J. Meek

Loma Linda University Electronic Theses, Dissertations & Projects

A study comparing the 3- and 5-meal plans of food service, as used in long-stay geriatric units in San Bernardino County, have been compared. Three homes utilizing the 5-meal plan and three utilizing the 3-meal plan, to serve as controls, were chosen. A random sample of ten patients from each home was observed for three days to find the daily average nutrients in the foods served, eaten, and wasted. Also, interviews to compare factual information and attitudes were utilized for sample patients and personnel. The nutritional data was analyzed on the computer.

The results indicated that those on the 5-meal …

A Study Of Cost Accounting At The Dietary Department Of The White Memorial Medical Center, Dorothy Syme

Loma Linda University Electronic Theses, Dissertations & Projects

This study was done at the White Memorial Medical Center to develop meaningful financial statements for the dietary department; to provide a simple method of interpretation of each financial statement; and to provide essential cost control data for the dietary department and the administrator. The benefits derived from this study were to assist the dietitian in controlling the dietary department's food costs.

In order to develop meaningful financial statements for the dietary service, cafeteria, and snack shop forms in current use were analyzed and reviewed.

Charges on the Monthly Profit and Loss Statements and Monthly Unit Cost Statements were analyzed …