The author, who has spent 30 years as an operations executive in the food service industry seeks to acquaint management with some of the basic economics of operating a[...]

Investors and developers are often faced with the task of determining the worth or value of a real estate entity that presently exists or is proposed for development. [...]

This article explores the advantages and disadvantages of various financing alternatives for the hospitality industry and discusses their potential effect on the profi[...]

No student of the hospitality industry can long be insensitive to the role of air transportation in creating much, though by no means all, of the "place demand" for hi[...]

Mentoring is a centuries-old concept. However, in the hospitality industry, with its fast pace and high pressures, mentors can be of benefit in the training of younger[...]

Consumers are being ripped off by the food service industry when menus in establishments serving food misrepresent, substitute, and manipulate portions and the status [...]

Americans are learning more about wines and consuming them in increasingly greater quantities. Italian wines have experienced a tremendous growth in their share of the[...]

Restaurant commissaries range the full spectrum from simple storage of food and supplies to multi-million-dollar processing plants. The author discusses the cost effec[...]

The concept of the quality control circle (QCC) has worked well in Japanese industry in increasing efficiency, production, and profits. The author explores the QCC, it[...]

The industry is attempting to become more involved with graduates and currently-enrolled students in hospitality education programs. This article re- views the current[...]