A survey of hospitality financial executives provides guidance for those planning accounting and finance curricula for schools of hospitality management. The authors d[...]

While there has been frequent research into the area of older workers in other industries, the food service field has not been examined in detail. The author explores [...]

Franchised businesses are a powerful factor in the American economy. The author provides a general overview of the area, citing statistics supporting its growth in the[...]

Networking is providing new support for women interested in or entering the food service industry. The author discusses how educators and the industry can assist and h[...]

In a previous issue, DL Alan J. Parker presented a case for the smart utilization of microcomputers in the hospitality industry. But what should hotel managers of toda[...]

Employee performance appraisal systems are controversial, especially when accomplished by a single rater. The authors, who have had experience with team evaluation sys[...]

Providing spectator food service for the Summer Olympic Games in Los Angeles was a massive and challenging undertaking. The author details the planning, recruitment, t[...]

Defining what makes up "a cuisine" involves finding a way to evaluate what makes it "distinctly unique and meritable." In this first of a two-part series, the author d[...]

In a Spring 1984 article in the FIU Hospitality Review, new developments in the domestic airline industry were discussed, particularly those relating to the forces of [...]

The author attempts to provide a definition of travel by comparing it with the instinctive migration of animals and birds and viewing its changes over time. As a study[...]