Hospitality Administration and Management Commons^™

Labor Turnover : Its Causes, Consequences, And Control Strategy In Five Selected Restaurants In The Miami Area, Anthony Odey Agbeh

FIU Electronic Theses and Dissertations

The purpose of this study is to identify and analyze the basic causes of food service employee turnover in five selected restaurants in the Miami area. The withdrawal behavior in this study is treated in terms of controllable turnover, for the purpose of management, learning more about what action to take to solve this problem which has eaten into the fabric of the hospitality industry.

The aim is to find out from the food service employees and management view of work for the purpose of identifying the variables which cause an employee to voluntarily leave a job.

The objective is …

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 …

A Study To Determine The Basic Requirements Of International Hotel Chains When Investing In Latin America, And Also To Analyze If Colombia Meets These Basic Requirements, Carlos Alberto De Freitas

FIU Electronic Theses and Dissertations

No abstract provided.

The Nuremore Hotel, Dinner Menu, 23rd July, 1983., The Nuremore Hotel

Menus of the 20th Century

No abstract provided.

A Study To Determine If Foodservice Managers Are Utilizing Time Management Techniques And To Develop Guidelines To Help The Foodservice Manager In Being More Time Effective, Claude A. De Lucia

FIU Electronic Theses and Dissertations

1. Area of Investigation
   1. Foodservice industry professionals in the Greater Miami area, with an industry survey analyzing the daily workday of the manager.
2. Materials and Methods Used
   1. Published works that are accepted by the Library of Congress, articles that appear in industry trade journals and authors own experience were used for research and evaluation.
   2. A survey conducted with hospitality industry general managers of foodservice operations and food and beverage directors of hotel, food service operations will be interviewed on time management usage during an average workday.
   3. The results were consolidated and evaluated with guidelines to help improve a manager's time efficiency …

Tourism's Full Potential Waiting In Wings For R.I., Chester Smolski

Smolski Texts

"Question: What industry in this country involves 8 million consumers daily, employs between 4 and 6 million people directly, generates nearly $200 billion in annual expenditures and is our second largest retailing activity? If you answered tourism, you are correct."

Is There Discrimination Against Female Reservation Managers Of Hotels And Motels Along The Ocean Side Of Collins Avenue?, Miriam D. Goldberg

FIU Electronic Theses and Dissertations

Since the beginning of time, men and women have been separated by the "division of labor." Men were hunters and defenders and the women nurturers, bearing the responsibility of the raising of the children and homemaking.

By the time of the Greeks, women were afforded great respect and treated with great dignity. They were looked upon as the pillars of morality and tradition.

In 1765, women had been legally declared non-persons in William Blackstone’s Commentaries on English Law. Further reinforcement of this belief was put forth by Max Weber and Sigmund Freud who both felt women had no place in …

A Study To Identify The Need For Videotaped Training Material For Civilian Clubs, Terry Clark

FIU Electronic Theses and Dissertations

The purpose of this study is to determine if there is a need and a market for the production of video-taped employee training films specifically geared to subjects unique to club management. Data was collected by telephonic inquiries to the major commercial film houses affiliated with the production of hospitality training films, by inquiry with all nationally organized club management associations, and routine queries with professionals in the field on the subject matter. The hypothesis is upheld by the research and the study goes further to suggest an answer to this need by production of training films.

Microcomputers And The Hotel Executive, Alan J. Parker

Hospitality Review

Microcomputers are emerging as a potent source for decision- making for hotel management. This article provides the hotel executive with a short course on the possibilities of microcomputers in his or her everyday work.

A Proposed Hospitality Curriculum For Two-Year Colleges In Florida, Olin R. Thompson, Herbert S. Lowe

Hospitality Review

The expansion of the hotel industry and its related areas necessitates new educational training for those who will occupy positions of responsibility. Two-year colleges provide one possibility for this training. The authors propose a common foundation for all such programs in Florida.

The "Beef" About Beef, Leonard Berkowitz

Hospitality Review

The grading of beef has become a controversial issue, with both government and the cattle industry working to ensure uniformity. The author contends that meat quality, and the resulting tenderness, juiciness, and flavor desired by consumers, is being threatened by such pressures and actions.

Interpersonal Techniques Boost Your "Hospitality Batting Average", Gary S. Dessler

Hospitality Review

The ability to listen and comprehend the intrinsic meaning behind the words people are saying is an important skill for those in the hospitality industry. The author provides some prescriptions for "winning friends and influencing people.”

Evaluating Hotel Marketing Effectiveness: The Audit, Peter Goffee

Hospitality Review

Hotel management is increasingly looking for ways to evaluate marketing effectiveness. A system is needed to assess objectives, strategies, and performance. The Marketing Audit provides a workable, worthwhile tool for managers to assess current performances and long-range goals.

Sexual Harassment:A Long-Dormant Demon, Ello C. Bellucci

Hospitality Review

Because of its service nature, the hospitality industry is especially prone to cases of sexual harassment in the workplace, particularly from female employees. The author discusses Title VII of the Civil Rights Act of 1964 and the legal and moral implications of its guidelines for the industry.

Labor Cost Analysis For The Food Service Industry, Steven V. Moll

Hospitality Review

There are many factors which can assist in controlling the cost of labor in the food service industry. The author discusses a number of these, including scheduling, establishing production standards, forecasting workloads, analyzing employee turnover, combating absenteeism, and controlling overtime.

America's Melting Pot, Peter Claudio Martini

Hospitality Review

The American public, in its increasing attention to foods, is demonstrating a desire for greater variety in restaurant service and foods. The author assesses recent restaurant food trends, including the emphasis on light food, entertainment in dining, and a broader range of ethnic foods.

Developing A Catering Sales Program, Ray Hooks

Hospitality Review

A successful catering sales program consists of developing and properly following up on three types of accounts: present, past, and new. Ray Hooks reveals a systematic approach to increasing business in catering sales.

Growth Of The Food Service Industry, Donald Greenaway

Hospitality Review

The food service industry has come into its own recognition as a growing segment of the total food market. The author looks at the recent expansion of the industry in volume, diversification of restaurant types, and menu variety