A survey of hospitality alumni from two- and four-year programs, including those currently employed in the industry and those who have departed from the industry shows[...]

The new intemationalization of the field of hospitality management has led to increased opportunities in the Russian Federation. At the same time, there are major chal[...]

In order to become more effective and efficient in providing guest services, hotels must avail themselves of information technology. A firm's competitive edge and qual[...]

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 tota[...]

This article is a reflection of a study conducted with active mature consumers who enjoy dining out, traveling, and patronizing the service industry in general. The go[...]

Can profitable menu items be placed on a computer screen where they will be selected more readily than other items? The author examines whether printed menu theories a[...]

Unacceptable employee behavior ultimately results in higher prices for consumers. Members of the Indiana Hospitality and Restaurant Association were surveyed about the[...]

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 fa[...]

In 1992 the Accrediting Commission on Programs of Hospitality Administration established standards for hospitality administration programs. The authors surveyed progra[...]

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, [...]