Food Service Management: A Case Study in Adaptation

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.

Using Risk Management as a Tool for Accident Prevention in the Resort Golf Area

Risk Management can be an effective preventative measure to optimize accident prevention in the resort golf arena. This article explores known risks, identifies other potential areas of risk, and offers solutions that may be adopted by Resort Facilities to minimize risk in the golf sector.

Differential Impacts of Information Technology Services in the Korean Hotel Industry: A Study of Management Perceptions

Successful introduction of information technology applications in various operations of hotel management is vital to most service firms. In recent decades, technologies of information, automation, and communication are increasingly recognized as essential components of a hotel company’s strategic plan. In this study, 62 super-deluxe hotels (5 star), deluxe hotels (4 star), and tourist hotels (3 star) in Korea are examined for differences in the impact of information technology services on guest’ satisfaction, guest convenience, and operational efficiency. The findings generally suggest that the impacts of information technology-enhanced services vary according to the category of hotels in Korea. The results of the study are expected to assist managers in the selections and implementation of information technology systems in their hotel.

Standards for Tourism Management Success: U.S. National Park Managers

National park managers are the subjects in the fifth segment of a study examining the skills and abilities needed to be successful tourism managers. The authors discuss these skills and their impact on successful tourism management.

Tip Allocation: A Compliance Study tor Restaurants

Survey research of the commercial food service industry with regard to tips and tip allocation revealed that 50 percent of restaurateurs require that employees report a minimum amount or percentage of sales and over 50 percent which allocate tips report them as employee income. The authors discuss these results and point out other problems.

Yield Management: Where We've Been, Where We Are, Where We're Going

The author describes yield management and the technology used to implement yield management in hotels, issues in usefulness, and legal issues concerning the use of yield management. A look into the future is provided, along with a critique of what further research may be needed in order to raise the level of usefulness of yield management systems in the hotel industry to that found in the airlines.

Evaluating the Success of Lodging Yield Management Systems

Although there are more than 7,000 properties using lodging yield management systems (LYMSs), both practitioners and researchers alike have found it difficult to measure their success. Considerable research was performed in the 1980s to develop success measures for information systems in general. In this work the author develops success measures specifically for LYMSs.

Derailment: Impending Dilemma for Management

This research identified organizational environmental attributes that present great challenges and potential derailment as perceived by- three' levels of management in contracted managed services within acute care hospitals. ANOVA was used to determine it the three groups of management differed significantly in their responses to a questionnaire about the relative importance of the organizational environmental attributes.

Chinese and British Hotels: Cultural Differences and Management

Rapid tourism development in China has led to an influx of hotels invested in and operated by multi-national hotel companies. The authors examine the impact of cultural differences on employee behavior in China and UK hotels and offer recommendations for expatriate hotel managers to effectively develop human resource management styles while operating properties in China.

Diversity in Education: Profiles of Students at FIU's School of Hospitality Management

The authors are conducting a study of career patterns for students enrolled in the Florida International University School of Hospitality Management. A preliminary ethnographic phase of the study was to profile a variety of student participants in order to identify potential factors which might affect career patterns. The result is a fascinating and diverse mosaic of ambitious young people and a wealth of insight for corporate recruiting.

Benchmarking Quality Management in Hotels

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

Cruise Brand Management

Brands have always been associated with cruise and line voyage operations, but the branding concept has taken on new meaning in the modern cruise industry. In the consolidation of cruise lines under a few major corporate structure today, the acquiring entity has most often chosen to invest in lines acquired under their existing names, retaining separate brand identity. The author summarizes industry experiences with the acquisition and management of multiple brands under a single corporate structure, together with the rationale and advantages, this article is an updated and expanded version of that first given at the Seatrade Cruise Shipping Convention March 11, 1999.

In My Opinion… Good Intentions Don't Count

While simple guest surveys can be poorly constructed with little negative consequences, often surveys are used in making important policy decisions. Researchers and policy makers must carefully construct their research instruments in order to avoid biases which may result in muddled or incorrect responses. The authors review the process of creating, administering, and analyzing surveys with an eye toward reducing survey bias to a minimum. Reliable results require a rigorous and careful approach when creating and using instruments.

Management Misperceptions: An Obstacle to Motivation

Managers and supervisors create a motivational environment by being responsive to the needs and wants of employees. However, managers have many misconceptions about what workers want from their jobs. The author discusses how to create the best organizational environment.

Vanguard Management: An Emerging New Paradigm

There is an increasing body of evidence that significant and exciting changes are under way in how some organizations are seeing their world and transforming themselves to fit this new vision. The change is so fundamental as to constitute a paradigm shift. There is further evidence that some hospitality firms may be part of this transformation. The author advocates the use of vanguard management in this article