Noel C. Cullen, The World of Culinary Supervision, Training, and Management, 2nd ed. (Upper Saddle River, N.J.: Prentice Hall Inc., ZOOOJ, ISBN 0-13-0225436, 366 pages[...]

Robert M. Jams, editor-in-chief, Benedict on Admiralty: Cruise Ships (New York: Matthew Bender & Company Inc. Lexis Publishing, March 2000), www.bender.com, ISBNO-[...]

The "reasonable man" standard is one to which all rational persons should subscribe. The author relates the standard to the travel industry and the fate of travels.

Lednal H. Kotschevar is a pioneer in the food service industry. His life spans that of the 20th century and his influence in the hospitality discipline molded its grow[...]

The author reports the results of an exploratory study concerning the importance placed on attributes of hotel selection by Japanese and American guests and cultural d[...]

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 cultura[...]

Barry Reece and Rhonda Brandt use a human relations perspective to explain behavior at work. Following a review of the six components of their model, the author presen[...]

By reviewing events in the last quarter of the 20th century that have impacted the amount and type of lodging industry financing, the author analyzes these historical [...]

Management, recruiting, and retention techniques are critical to the hospitality industry. In surveys and interviews of both employees and employers, employees respond[...]