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139
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2,424
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Introduction
Additional affiliations
June 1998 - June 2000
June 1989 - June 1998
Publications
Publications (139)
Purpose
As a service segment, the food and beverage industry has great potential for intensive interface between the consumer and the service provider and between the service provider and the back of the house staff. Given the significance of the perception of the provision of service to the consumer, it is important to study every aspect of the i...
This study examines the phenomena of child sex trafficking and commercial sexual exploitation as well as how the hospitality industry can be proactive in fighting for human rights in the context of corporate social responsibility (CSR). Seven hospitality companies have signed End Child
Prostitution and Trafficking (ECPAT)-USA’s Code of Conduct for...
In the two prior articles we have discussed the current financial position of CHRIE members and their planning for retirement. In this article we discuss the plans CHRIE members have for living until time for retirement. Our data are based on the response of 171 CHRIE members to our financial planning and retirement questionnaire. In this part of o...
This is the fourth and final article in a series focusing on financial and retirement planning of CHRIE members. The focus in this final section is what and how CHRIE members plan to do with their lives prior to retirement. The responses to questions from our questionnaire that we address in this article are as follows:
none
Planned retirement age...
This is the second in a four-part series on retirement planning by hospitality educators. This installment focuses on methods to plan for retirement, opinions about the amount of assets needed for retirement and different approaches to overall retirement planning. The results are useful to educators for comparisons and retirement planning purposes.
The authors report the participant response rates of research published in five major hospitality journals. These response rates are compared to rates accomplished in other fields and to suggestions by “survey research experts.” Recommendations are made for determining when responses in hospitality research projects is adequate.
To what extent have hospitality faculty members in the United States prepared for their retirement? The results of a survey addressing several financial issues related to retirement are provided and discussed.
Scholars are expected to master teaching, research and service activities as part of their tenure-seeking process. However, it is not easy to become a master in all three areas. This study was conducted to investigate what tenure criterion was perceived to be most important and whether the tenure criteria have been changed over the last decade. In...
In 1995 we presented the results of a citation analysis of the five major hospitality management education journals: Cornell Hotel and Restaurant Administration Quarterly, FIU Hospitality Review, Journal of Hospitality Management, Journal of Hospitality and Tourism Education, Journal of Hospitality Research. This citation analysis covered published...
Club management has not been widely researched. In the mid-1990s, Barrows (1995) reviewed all of the major research findings to that date in a single, short article. Since then there has been somewhat more interest. For example, the Lodging, Restaurant and Tourism Index maintained at Perdue University lists 159 “club related” articles. Ninety nine...
This study evaluates U.S. hospitality faculty's research output across all academic levels covering over nine outlets in which their work appears. The study suggests that when faculty develop research goals and objectives or when administration considers: merit pay, promotion/tenure, or post tenure review, that they not necessarily focus on the she...
In 1998, a study was conducted to determine whether ICHRIE faculty believed scholars should receive the same amount of credit for single- and co-authored articles. At that time, a majority of participants indicated that sole-authors should receive more credit than those who published with others. Despite the general consensus that the fewer the num...
This article is the third in a longitudinal study of the most influential scholars in hospitality management education. The first study, published in 1995, included scholarly works published from 1989-1994. The second article, published in 2000, covered the ten-year period 1989-1999. This article reports on scholarly influence over the fifteen-year...
This study measures the amount of stress hospitality management students throughout the U.S. feel on a daily basis. A total of 717 students from 22 universities self-reported their stress levels using the Inventory of College Students' Recent Life Experiences as a scale. Results show that hospitality management students experience more than average...
Traditionally, faculty assumes academic leadership positions without the adequate preparation and skill development that can lead to poor management. In addition, as higher education becomes more complex and financial resources become more challenging, schools need to make more partnerships with the business world and consequently hire professional...
Purpose
This study was conducted with the aim of examining important and frequently used managerial competencies for private club managers. Sandwith's five‐competency domain model was applied to private club managers who were members of the Club Managers Association of America (CMAA).
Design/methodology/approach
A total of 800 private club manager...
Purpose
The purpose of this study was to update previous studies conducted on important managerial competencies used by private club managers by examining the importance and frequency of use of management competencies applied to the private club industry.
Design/methodology/approach
A sample of 800 randomly selected private club managers was used...
Purpose
The purpose of this research paper is to describe the results and implications of the training professionals' competencies in the hospitality industry in the USA.
Design/methodology/approach
A qualitative implicit method, in‐depth interviews using pictures were conducted with ten training professionals, where metaphors were widely used and...
The purpose of this study was to examine the impact of Human Resource Management (HRM) on organisational performance. This study addressed two measurement challenges suggested by human resource researchers: collecting data separately for managerial and non-managerial employee groups and testing the interrelationships between three organisational pe...
This study measures the amount of stress hospitality leaders feel on a daily basis. A total of 211 hotel managers self-reported their stress levels using the 43-item Social Readjustment Rating Scale (SRRS). Results show that more than half of hotel managers report stress levels which are very likely to cause stress-related illnesses. The findings o...
The restaurant industry is one of the largest employers of immigrants in the United States. Some say immigration policies are fundamental to the success of the restaurant industry. This study attempts to explore the impact of illegal immigration restriction on labor costs through a case study of managers and owners in Oklahoma's restaurant industry...
Chronic illnesses account for three-quarters of healthcare costs in the United States and are generally statistically correlated with bad diet and lack of physical activity. The 5 A Day program can be adopted by hospitality organizations that want to offer their employees more healthy meal choices at work. The goal of the program is to provide the...
This study measures the amount of stress hotel managers feel on a daily basis. A total of 211 managers self-reported their stress levels using the 43-item Social Readjustment Rating Scale (SRRS). Results show that more than half of hotel managers report stress levels which are very likely to cause stress-related illnesses. The findings of this stud...
Each year the Chronicle of Higher Education publishes a report on the demographic profiles of higher education educators in the U.S. Faculty are not identified by field in that report. As a result, there is little data available to administrators, faculty, or students about the demographics of hospitality management education faculty. This study pr...
As the interaction between the service provider and guest is at the core of the service experience, this study emphasizes the important role of managing behavior and emotions in the delivery of quality service. This study attempts to identify strategies used by hotels as they assist their employees in dealing with the realities of emotional labor.
This study investigated the relationship between the use of 12 human resource management (HRM) practices and organizational performance measured by turnover rates for managerial and non-managerial employees, labor productivity, and return on assets. The results of regression analyses indicated that companies implementing HRM practices such as labor...
This 2003 study repeats and extends a 1997 investigation of how students perceive hospitality organizations as prospective employers. Using structural equation modeling, the study confirmed five factors to examine the relationship between the factors and the likelihood of employment in eight industry segments. The greatest difference between the 19...
The main goal of this study was to develop a valid and reliable model to measure the direct effects of domains of human resource management practices on three measures of organizational performance. This study addressed three measurement challenges that human resource researchers have suggested: data collected for business unit level companies; dat...
This paper proposed a conceptual model and examined the relationships among salespeople's perceptions of sales training, job satisfaction, adaptive selling and sales performance in the U.S. timeshare industry. Major timeshare operators were solicited to participate and to distribute mailed surveys to their sales representatives. Data collected were...
This study looks at the recent phenomenon of online or e-consumer complaints often referred to as e-complaints and stresses that travel and tourism professionals should address such complaints. E-complaints are then examined using the service recovery process. A detailed examination of the service recovery literature is undertaken. Suggestions for...
This study examines timeshare sales representatives' perceptions with respect to demographic and job related factors. Three leading U.S. timeshare companies were solicited to participate in this research. They were asked to distribute surveys to their sales representatives. The data were analyzed through the use of analysis of variance and a post h...
The study profiled current practices in sales and marketing as practice in the timeshare industry. Specifically, the study reports on income ranges, marketing strategies employed, and effectiveness of training programs for the sales and marketing professional.
Compares the findings of two studies conducted to investigate the ranking of content domain areas of club management and management competencies necessary for success in private club management. A comparison is made between rankings for present and future success. The findings indicate areas for individual manager preparation and organizational pro...
Describes a study undertaken to assess how private club managers perceive the relative effectiveness of alternative training methods to attain specific types of training objectives. Data were obtained from 123 club managers who were members of the Club Managers Association of America. Participants rated the effectiveness of 16 alternate training me...
Ethnic minorities are underrepresented in hotel management. Ethnic minorities are not excluded from all management positions, just those that are considered crucial to the business. With inclusionary closure, ethnic minorities are given access to management positions in peripheral departments instead of those with key financial responsibilities. De...
As we know, timeshare companies are sales and marketing intensive. Naturally this would seem to indicate that the companies employ a large number of sales personnel. We found this to be true. On average, companies in our study employ 264 sales personnel each. The range in our sample was from 4 to 2000 sales personnel in a company. These large numbe...
Special Issue of the International Journal of Hospitality Management on the topic of: the global Vacation Ownership industry. The study profiled current practices in sales and marketing as practice in the timeshare industry. Specifically, the study reports on income ranges, marketing strategies employed, and effectiveness of training programs for t...
A 1999 survey of 369 members of the Club Managers Association of America sought to determine the most important competencies for a club manager in the year 2005. This survey was similar to two others conducted during the 1990s, however, the current study was forward looking. It found that CMAA members do not see radical changes in the competencies...
Timeshares—which involve the purchase of the use of resort accommodations for an interval of time—have become a relatively common way for people to vacation. Even so, the industry still has achieved just a 3-percent penetration of U.S. households with incomes over $50,000. A survey of 127 timeshare executives in the United States found that the ind...
An examination of 11 U.S. hotel chains' 1998 filings with the federal Equal Employment Opportunity Commission shows that nearly half of the managers in hotel properties are women. Specifically, in a sample of over 470 hotels comprising 5,447 individual managers, the split between male and female managers was 54 percent to 46 percent. However, just...
This study examined the characteristics of national associations' annual meetings in addition to the venue selection decision. Data were collected from randomly selected associations out of the National Trade and Professional Associations of the United States Directory of 1998 through self-administered surveys. The findings are two-tiered. The firs...
A survey of 114 managers of private clubs developed ranked lists of competencies that the managers considered to be important and those they used most frequently. The survey comprised 127 competencies. To get an indication of which competencies are at once important and frequently used, the researchers weighted those two factors to get a consolidat...
The hospitality industry attracts a wide variety of workers from a number of different labor markets. Since the world is growing smaller with advanced technologies, finding required labor around the globe has become much easier than ever before. Therefore, considering only locals as a source of labor maybe an outdated recruitment strategy. Continue...
The author suggests that there are two possible futures for human resources management in the new millennium. The first is that human resources will become much more important to organizations. In this future human resources plays a critical role in both daily and long-term decision making. This future is occurring now in some organizations. The se...
A survey of 77 general managers in large hotels (over 500 rooms) in the United States shows that the general manager is primarily focused on basic business considerations, most particularly revenue measures. The study also indicates that the career track to reach general manager has changed as a result of what appears to be a flattening of the hote...
A study of general managers of 389 United States hotels found that 87 percent of the respondents conducted regular performance appraisals for all of their employees. This percentage is similar to that found in other industries. The most frequent interval for performance appraisals by lodging managers is once per year, also echoing the findings for...
Contrary to the perception of some observers, most lodging-property managers regular performance appraisals of their workers.
Contrary to the perception of some observers, most lodging-property managers regular performance appraisals of their workers.
From a preselected list of 20 items that may influence students' impressions of potential employers, 550 U.S. hospitality students from 19 schools ranked those factors and assigned those involving personal interaction the highest ratings. The most influential factors were (1) Experience with the company as a consumer; (2) Word of mouth from faculty...
Training for hotel employees is taking on greater importance with the advent of high performance work teams, the learning organization, and participative design. One hundred ninety-three hotels, representing all regions of the United States and ranging in size from 150 to 300 rooms, responded to this survey on training budgets and needs assessment....
Hospitality educators rate 17 different hospitality-industry periodicals according to their usefulness for professional development, research-related purposes, and classroom applications.
This study reports the results of a survey of 300 CHRIE members designed to determine which publications are most useful to hospitality educators for five purposes: (1) for publishing their own articles, (2) as a researchinformation source, (3) as information for lectures, (4) for students' reading assignments, and (5) as general reading for profes...
A human-resources strategy that embraces diversity will likely assist a food-service chain in maintaining a workplace that attracts and keeps a variety of employees. A limited study of 16 companies, however, indicates that diversity management may not be a high priority.
A pilot study of 16 food-service companies found mostly ill-defined goals for diversity-management programs, if such programs existed at all. Seven of the ten chains that have or will start a diversity program aim simply to improve employees' awareness of diversity issues. Only two mentioned organizational change as a goal. Similarly, time deadline...
Despite the apparent benefits of training, many lodging companies do not offer planned, quality training programs and spend far less than non-hospitality businesses on employee-training activities. The authors compare the perceptions of corporateand propertylevel lodging personnel on the value of training with training's actual industry-wide implem...
Despite the apparent benefits of training, many lodging companies do not offer planned, quality training programs and spend far less than non-hospitality businesses on employee-training activities. The authors compare the perceptions of corporateand propertylevel lodging personnel on the value of training with training's actual industry-wide implem...
Although the number of four-year hospitality programs in the United States increased fourfold in the ten years between 1982 and 1992, the overall description of the people teaching hospitality management has not changed radically in that period. The notable shifts include the growth in the proportion of female faculty members to a stillmeager one-t...
A study of the hospitality academy comparing 1982 to 1992 shows remarkably little change. Women have gained in numbers, but minorities have not. The study contains a disquieting note for doctoral candidates: the number of expected openings appears to be diminishing.
This study measures the perceptions regarding tenure requirements of mem bers at four-year institutions of CHRIE. They perceive the three most important attributes to gain tenure are (1) a Ph.D or an equivalent terminal degree, (2) a track record of publications, and (3) a track record of good teaching. Differences in perceptions are noted by type...
Strategic planning and management allows an organization to choose its products, services, and markets.
An examination of the segments of the multiunit-restaurant industry highlights common and contrasting attributes.
Strategic planning is the first step in strategic management. Decisions made during this stage allow organizations to choose which products, services, or markets to abandon or pursue, how to allocate resources, how to design the organization to carry out a chosen strategy, and how to compete. For example, Morrison Restaurants, Inc., has developed a...
This overview of the restaurant industry explains the attributes of each restaurant type from the point of view of management and customers. The traditional three-part typology of quick service, midscale, and upscale has been augmented to include moderate upscale and business dining. An examination of different segments' attributes shows why quick-...