Search

With the meteoric rise of the celebrity chef and the lure of the coveted Michelin star, it takes an individual with an elite skill set coupled with verve, vigor, and dedication to the craft to reac...

The present study examined how restaurant employees’ perceptions of supervisory and organizational support moderate the influence of implicit aggression on the explicit behavioral outcomes of anger...

It is apparent from previous studies that workplace bullying historically and currently exists in the hospitality industry, especially in foodservice settings. A limitation of most previous studies...

The food and beverage sector of the hospitality industry is known for being an emotionally labor-intensive environment. The events that transpire over the course of a shift lead to various emotions...

The relationship between calling and academic and life satisfaction among hospitality undergraduate students was explored. One moderator of the calling-satisfaction relation (living one’s calling) ...

Success in the restaurant industry is, in part, determined by boundary spanning service providers’ ability to manage their emotions with the goal of providing excellent service while simultaneously...

This case study examines a large franchise of an American style casual dining chain. The purpose of this research was to determine whether new changes to the operational procedures of a restaurant ...

This study examined the relationship between hotel managerial employees' job satisfaction, their individual locus of control (LOC), and their perceptions of the organizational structure in which they work. Additionally, this study explored the relationship between LOC, organizational structure, and certain demographic variables. Finally, this study found there was a positive relationship between LOC and satisfaction, and it developed practical recommendations regarding what types of candidates hotels should hire, and how employees should be managed after they have been hired.

The purpose of this study was to explore the need for certification in hospitality; and specifically to see if professional certifications are valued when earned at the college level and br...

This exploratory study combines the literature on competencies and career related topics for hospitality management students, in relation to the characteristics of the Millennial generation and the evolving workplace. It investigates student perceptions of career planning strategies and skills and identifies significant differences arising from work experience, extra-curricular activities, class level, and other factors. The researchers surveyed students at three public universities in the western United States. Students who are closer to graduation, have work experience, participate in hospitality student clubs, and attend on-campus career events have better developed career plans and report higher level skills than those who do not.

This article critiques policies of deportation and deportability – a technology emanating from three seemingly conflicting rationalities: states' obligations under international human rights regimes, capitalism's need to facilitate the movement of labour, and the need to reaffirm state sovereignty. After outlining the concept of deportability, we argue that although justified by state actors as an integral part of asylum and immigration policies, deportability epitomizes the paradox of immigration regimes at a point of crisis. We use Israel and Ireland as case studies to illustrate that migrant deportability circumvents human rights and domestic legislation that hinder the power of the state to deport unwanted migrants. Paradoxically, in both, policies that engender the deportability of asylum seekers are a response to their undeportability. Despite their differences, Israel and Ireland are unusual immigration destinations and quintessential diaspora nations, whose histories of dispersal configure Jewishn...

Several neurological complications have been associated with the use of monoclonal antibodies (mAbs), and demyelinating disorders have been estimated to affect the 0.02-0.20% of treated patients. Alemtuzumab is a humanized chimeric mAbthat targets the CD52 antigen, it is currently approved for relapsed/refractory and high-risk untreated chronic lymphocytic leukemia (CLL). The major complication of alemtuzumab therapy is the increased risk of opportunistic infections secondary to the profound immunosuppression. Autoimmune diseases as Graves disease, immune thrombocytopenic purpura and Good pasture syndrome, have been reported to be associated to the treatment. In the present report, we present three CLL patients developing acute inflammatory demyelinating neuropathy during treatment with alemtuzumab. Despite the severity of the complication, all the patients showed an univocal good clinical response after treatment with intravenous immunoglobulin (IVIG). As alemtuzumab represents, nowadays, a key therapeutic option for CLL, clinicians should be aware of this rare and disabling toxicity.

The purpose of this research is to assess the effect of pre-employment drug-testing policies on aspects of employee work performance in the full-service restaurant industry. Specifically, this study attempts to compare aspects of employee work performance in full-service restaurants with pre-employment drug-testing policies against the aforementioned aspects of work performance in full-service restaurants without pre-employment drug-testing polices. For the purpose of this study, work performance factors include absenteeism, turnover (voluntary and termination), and documented work-related injury/accidents. Results indicated no difference between employee absenteeism, turnover, or accidents among establishments with and without pre-employment drug-testing policies.

The purpose of this study is to determine the discrepancies, if any, in the competencies being taught in the classroom for hospitality tourism students versus what lodging and food and beverage professionals believe are the most important competencies to be taught. Personal interviews were conducted with both educators of, and industry professionals working in, lodging management, and the food and beverage industry. The results, incorporated into a competency domain model, indicate that there are small gaps between professionals and educators in both industries. This discovery suggests that lines of communication are not fully open between educators and professionals.

The aim of this article was to investigate the potential influence of the cultural dimension of time orientation on the strategic behavior of hotel managers. A survey questionnaire was mailed to top-level hotel managers in the U.S. (short-term orientation) and Thailand (long-term orientation). A usable sample of 120 was used in the analysis. The results indicated that this cultural dimension provided a relatively proper base for explaining the differences between managers from these two countries. Compared to their American counterparts, Thai managers were found to place a stronger emphasis on longer term strategic plans, have a stronger tendency toward involving others when developing their business strategy, and a stronger reliance on long-term evaluation of strategy. No significant differences were found between the managers concerning openness to strategic change and commitment to strategic decisions. Directions for future research and implications for the hotel industry are presented.

This paper sought to develop a tool called the Environmental Scorecard (ESC) with which managers, executives, board members, and share holders, could quantify the environmental and financial impact of the company as a whole, as well as specific environmental initiatives undertaken by the company. The ESC tool can help to promote environmental quality to stakeholders including hospitality owners, stockholders, managers/employees, and also customers interested in improving and maintaining the quality of the environment. The balance of this paper describes how this tool was modeled after Kaplan and Norton's (1992) Balanced Scorecard—a tool that assesses the quality of a firm's financial and guest performance.

The primary purpose of this research is to report on the current profile and development of hospitality programs of four-year universities in South Korea. Approximately 28 percent of four-year universities in South Korea have a hospitality program (i.e., hotel, restaurant, and/or tourism management). Information provided in this paper includes names and characteristics of institutions, website addresses of institutions, and faculty profiles. From this report, hospitality educators and practitioners will gain an understanding of South Korea's hospitality education and find access to detailed program information. International educators and Korean educators can utilize this information to help determine the adequacy of programs for potential collaboration, exchange partners, or recruiting. Industry practitioners may also use the information to recruit students as potential interns or employees as hospitality businesses expand globally and their customers become more multicultural.

The purpose of this research was to assess the job satisfaction perceived by United States secondary hospitality teachers. A structured survey instrument form, Job Satisfaction Survey for Hospitality Teachers (JSSHT), was developed to collect data and a census survey was used. A total of 213 usable mailed surveys from 23 states, representing a 27.5% response rate, were included in the analysis. Nine job satisfaction dimensions were derived from 36 job satisfaction attributes and the result of Multivariate Analysis of Variance (MANOVA) showed that secondary hospitality teachers with different demographic characteristics had significant differences in their satisfaction levels toward the nine dimensional factors. Three satisfaction determinants, "nature of work," "coworkers," and "supervision" and were identified as strong indicators of secondary hospitality teachers' overall job satisfaction.

This is a comparative analysis of industry restaurant websites and academic restaurant websites. The sites were evaluated with over 400 individual criteria in seven major categories including: technical specifications, technology used, site attractiveness, ease of navigation, ease of contact, marketing effectiveness, and legal compliance. This study highlights the areas where the sites are performing well, and those areas in need of improvement. By creating an index it is possible to compare industry and academic sites and create a “best practices” standard for comparison.

The purpose of this study was to identify university customers' satisfaction levels regarding foods and services in the food court at Oklahoma State University. A survey of 276 customers was conducted regarding customer satisfaction levels of foods and services. Results indicated that food quality was found to be the most important factor contributing to customers' overall satisfaction. It is suggested that management should pay attention to the freshness, appearance, and nutrition of the food to increase the customers' satisfaction. Moreover, focusing on product differentiation by offering convenience packaged Asian, Mexican, and Italian cuisines may prove to be a potential variable contributing to customers' purchasing patterns.

There were three objectives of this study: (1) to identify and document patterns in operational audits currently being used in hotel housekeeping operations in North America; (2) to analyze and summarize the most important elements of these housekeeping audits; (3) to develop a generic hotel housekeeping audit which could be self-administered by employees and management. Qualitative methodologies including document content analysis, expert panel analysis and instrument field testing were used. The study resulted in a generic, comprehensive housekeeping operational audit.

Ethics is a growing concern for American society, particularly in the hospitality industry. It is a topic that is hard to define and hard to grasp. Educators and practitioners alike are struggling with this issue. The results of this study have generated a number of implications for hospitality ethics education. Although not generalizable, the results imply that many hospitality programs have not incorporated and implemented ethics education into their curricula, however faculty members tend to think that they have. These results support the literature review. Furthermore, most hospitality educators, the International Council on Hotel, Restaurant, and Institutional Education members (I-CHRIE), believe that business ethics can be taught and ethics courses or seminars have been of benefit to them. Most hospitality educators have not taught any ethics related courses or seminars at their academic programs within the last year. Most hospitality educators have not conducted any research projects related to ethics in the past year. In conclusion, there is a need to incorporate and implement ethics education and training for students and employees. Ethics education may enhance students' business ethics knowledge and hospitality employees' ethical conduct to improve the overall quality of the hospitality industry since most hospitality educators believe that business ethics can be taught and ethics courses or seminars are of benefit to them. Hospitality industry and hospitality programs may consider incorporating ethics across the curriculum and using scenarios and case studies to teach ethics.

The purpose of this paper was to determine the important reasons leading to employee turnover in the housekeeping department in lodging properties in the State of Oklahoma. The data were obtained utilizing a self-administered mail survey, which was completed by housekeeping/property managers in Oklahoma lodging properties. Chi square, independent samples T-test, and one-way ANOVA analysis were used to test five hypotheses. Findings suggest that significant differences exist between the lodging industry segments in their level of agreement with turnover reasons.

The study surveyed 1,200 hospitality industry professionals and compared the results to hospitality educators' to determine their perceived expectations, benefits and use of hospitality research. It analyzed the major areas of research interests each group had and how closely research has served those interests. Results suggested that there are some significant gaps between the industry professionals and the educators. Considerations are suggested for narrowing the gaps

The study surveyed 612 Turkish business travelers to determine the importance they placed on hotel selection attributes. Twelve major factors emerged including service, price and value, security, extra amenities, technology, room comfort, food and beverage, complimentary goods, parking, location, health sensitivity, and single sensitivity. Further analysis suggested that there are significant differences between male and female business travelers in five of the twelve factors: Security, food and beverage, complimentary goods, parking, and health sensitivity

A study was undertaken of 505 hospitality educators to determine the perceived benefits and utilization of hospitality research by hospitality educators and the extent to which the educators and industry professionals utilize this research in their organizations. The study was also designed to uncover some effective ways of disseminating hospitality research and ways to improve communication between hospitality faculty and industry professionals.

The results of this study should impress upon the lodging industry that female business travelers want to stay in quality lodging operations that are managed with the guests' comfort, safety and satisfaction as a priority. The differences in female business travelers' selection of lodging accommodations were investigated. Ten different factor-stable dimensions were found. The results indicated the COMFORT factor, (cleanliness of hotel, well-maintained furnishings, comfortable mattress and pillows), and friendly service of hotel staff explained the majority of the total variance. MANOVA and ONE-WAY analysis of variance indicated that travelers' selections differed on socio-demo-graphic and travel-related variables as they related to the factor dimensions. The study supports findings from previous studies of business travelers and also presents new findings based on a national sample of female business executives.