The marquee is one of the most common and cost-effective forms of advertising, but it can be a restaurant's worst enemy. Here are some surprising facts about its use a[...]

A pert-type system, a combination of the program evaluation and review technique (PERT) and the critical path method (CPM), might be used by the hospitality industry t[...]

The successful management of change is a key factor in ensuring growth in the restaurant industry. The author discusses how to evaluate and act on a management change [...]

Questionnaires used in survey research can elicit excellent data for analysis for any part of the industry. The author discusses how to design questions, construct the[...]

County and local tourism officials have a great need for data to help them make their decisions. The authors surveyed professionals to determine data used and needed, [...]

This is the second article in a two-part series on understanding annual reports published by publicly-held hospitality firms. Part I in the Spring 1988 issue establish[...]

Personal care amenities (PCA) are a big business in the lodging industry today. For several years hotel industry vendors and marketing consultants have claimed that PC[...]

The population is spending increasing amounts of money for food away from the home. At the same time people are eating in a more healthful manner. The author discusses[...]

It is generally believed that restaurant reviews can influence consumers' decisions in choosing a restaurant. A survey administered to a sample of 420 college faculty [...]

Financial ratios are the most meaningful information in financial statements to executives and managers. The author analyzes the results of two surveys designed to ran[...]