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Hospitality Administration and Management Commons™
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Articles 1 - 5 of 5
Full-Text Articles in Hospitality Administration and Management
Menu Analysis: A Review Of Techniques And Approaches, James J. Taylor, Denise M. Brown
Menu Analysis: A Review Of Techniques And Approaches, James J. Taylor, Denise M. Brown
Hospitality Review
This review discusses menu analysis models in depth to identify the models strengths and weaknesses in attempt to discover opportunities to enhance existing models and evolve menu analysis toward a comprehensive analytical model.
Kosher Airline Food: A Logistical Challenge, Orit Malka, Audrey C. Mccool
Kosher Airline Food: A Logistical Challenge, Orit Malka, Audrey C. Mccool
Hospitality Review
Providing meals to passengers on aircrafts requires a complex logistical system if it is to be done sucessfully. Variations to that system are required if special meals, such as kosher ones, are to be provided since it entails unique system challenges. The authors discuss service requirements, the challenges they pose to the inflight meal service logistical system, and some of the ways in which these challenges are met.
In My Opinion: Michael E. Hurst: July 8, 1931 - March 22, 2001, Anthony G. Marshall
In My Opinion: Michael E. Hurst: July 8, 1931 - March 22, 2001, Anthony G. Marshall
Hospitality Review
My reflections of Michael E. Hurst are a much more modest enterprise than a memoir or biography. My portrait of him will only portray the images I observed and remember: As he was an adult when I met him, it is far from a complete picture of him. I was his academic dean, fellow professor, and friend. While fame has eluded most people I know. Hurst was the exception: everyone in the food service industry knew him.
Menu Engineering: A Model Including Labor, Stephen M. Lebruto, William J. Quain, Robert A. Ashley
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.
A Case Study In Crisis Management: Le Petit Gourmet Catering, Robert M. O'Halloran
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.