6 resultados para Milliken, William G., 1922- Governors--Michigan
em Digital Commons at Florida International University
Resumo:
A myriad of computer management systems are available for the restaurant business. The author discusses all aspects of evaluating, purchasing, and using such systems for a restaurant operation.
Resumo:
In his dialogue - Near Term Computer Management Strategy For Hospitality Managers and Computer System Vendors - by William O'Brien, Associate Professor, School of Hospitality Management at Florida International University, Associate Professor OBrien initially states: The computer revolution has only just begun. Rapid improvement in hardware will continue into the foreseeable future; over the last five years it has set the stage for more significant improvements in software technology still to come. John Naisbitt's information electronics economy based on the creation and distribution of information has already arrived and as computer devices improve, hospitality managers will increasingly do at least a portion of their work with software tools. At the time of this writing Assistant Professor OBrien will have you know, contrary to what some people might think, the computer revolution is not over, its just beginning; its just an embryo. Computer technology will only continue to develop and expand, says OBrien with citation. A complacent few of us who feel we have survived the computer revolution will miss opportunities as a new wave of technology moves through the hospitality industry, says Professor OBrien. Both managers who buy technology and vendors who sell it can profit from strategy based on understanding the wave of technological innovation, is his informed opinion. Property managers who embrace rather than eschew innovation, in this case computer technology, will benefit greatly from this new science in hospitality management, OBrien says. The manager who is not alert to or misunderstands the nature of this wave of innovation will be the constant victim of technology, he advises. On the vendor side of the equation, OBrien observes, Computer-wise hospitality managers want systems which are easier and more profitable to operate. Some view their own industry as being somewhat behind the times They plan to pay significantly less for better computer devices. Their high expectations are fed by vendor marketing efforts he says. OBrien warns against taking a gamble on a risky computer system by falling victim to un-substantiated claims and pie-in-the-sky promises. He recommends affiliating with turn-key vendors who provide hardware, software, and training, or soliciting the help of large mainstream vendors such as IBM, NCR, or Apple. Many experts agree that the computer revolution has merely and genuinely morphed into the software revolution, informs OBrien; recognizing that a computer is nothing but a box in which programs run. Yes, some of the empirical data in this article is dated by now, but the core philosophy of advancing technology, and properties continually tapping current knowledge is sound.
Resumo:
In his discussion - Database As A Tool For Hospitality Management - William O'Brien, Assistant Professor, School of Hospitality Management at Florida International University, OBrien offers at the outset, Database systems offer sweeping possibilities for better management of information in the hospitality industry. The author discusses what such systems are capable of accomplishing. The author opens with a bit of background on database system development, which also lends an impression as to the complexion of the rest of the article; uh, its a shade technical. In early 1981, Ashton-Tate introduced dBase 11. It was the first microcomputer database management processor to offer relational capabilities and a user-friendly query system combined with a fast, convenient report writer, OBrien informs. When 16-bit microcomputers such as the IBM PC series were introduced late the following year, more powerful database products followed: dBase 111, Friday!, and Framework. The effect on the entire business community, and the hospitality industry in particular, has been remarkable, he further offers with his informed outlook. Professor OBrien offers a few anecdotal situations to illustrate how much a comprehensive data-base system means to a hospitality operation, especially when billing is involved. Although attitudes about computer systems, as well as the systems themselves have changed since this article was written, there is pertinent, fundamental information to be gleaned. In regards to the digression of the personal touch when a customer is engaged with a computer system, OBrien says, A modern data processing system should not force an employee to treat valued customers as numbers He also cautions, Any computer system that decreases the availability of the personal touch is simply unacceptable. In a systems ability to process information, OBrien suggests that in the past businesses were so enamored with just having an automated system that they failed to take full advantage of its capabilities. OBrien says that a lot of savings, in time and money, went un-noticed and/or under-appreciated. Today, everyone has an integrated system, and the wise business manager is the business manager who takes full advantage of all his resources. OBrien invokes the 80/20 rule, and offers, the last 20 percent of results costs 80 percent of the effort. But times have changed. Everyone is automating data management, so that last 20 percent that could be ignored a short time ago represents a significant competitive differential. The evolution of data systems takes center stage for much of the article; pitfalls also emerge.
Resumo:
In his study - File Control: The Heart Of Business Computer Management - William G. O'Brien, Assistant Professor, The School of Hospitality Management at Florida International University, initially informs you: Even though computers are an everyday part of the hospitality industry, many managers lack the knowledge and experience to control and protect the files in these systems. The author offers guidelines which can minimize or prevent damage to the business as a whole. Our author initially opens this study with some anecdotal instances illustrating the failure of hospitality managers to exercise due caution with regard to computer supported information systems inside their restaurants and hotels. Of the three components that make up any business computer system (data files, programs, and hard-ware), it is files that are most important, perhaps irreplaceable, to the business, OBrien informs you. OBrien breaks down the noun, files, into two distinct categories. They are, the files of extrinsic value, and its counterpart the files of intrinsic value. An example of extrinsic value files would be a restaurants wine inventory. As sales are made and new shipments are received, the computer updates the file, says OBrien. This information might come directly from a point-of-sale terminal or might be entered manually by an employee, he further explains. On the intrinsic side of the equation, OBrien wants you to know that the information itself is the valuable part of this type of file. Its value is over and above the files informational purpose as a pragmatic business tool, as it is in inventory control. The information is money in the legal sense For instance, figures moved about in banking system computers do not represent dollars; they are dollars, OBrien explains. If the record of a dollar amount is erased from all computer files, then that money ceases to exist, he warns. This type of information can also be bought and sold, such as it is in customer lists to advertisers. Files must be protected OBrien stresses. File security requires a systematic approach, he discloses. OBrien goes on to explain important elements to consider when evaluating file information. File back-up is also an important factor to think about, along with file storage/safety concerns. Sooner or later, every property will have its fire, flood, careless mistake, or disgruntled employee, OBrien closes. good file control can minimize or prevent damage to the business as a whole.
Resumo:
This article documents all major articles in the FIU Hospitality Review, from its inaugural issue in spring of 1983 through 2001; 346 articles and 325 authors from 127 affiliations are included, as well as the academic institutions, hospitality industry organizations and authors who have contributed most frequently. The high ranking received by the FIU Hospitality Review is evidence of the many researchers and industry executives who have contributed over the past two decades.
Resumo:
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.
