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1
Kirby, Allison D. (Allison Dawn). "Characteristics of Four-Year Baccalaureate Hotel, Restaurant and Institutional Management Programs." Thesis, University of North Texas, 1996. https://digital.library.unt.edu/ark:/67531/metadc277939/.
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The research questions of this study were to determine the specific hotel, restaurant and institutional management courses offered as required and elective courses, to determine which hospitality management courses were taught by faculty members in the
hospitality management program versus being taught by faculty in other programs, to
determine the teaching methods used to present hospitality curriculum, and to determine the distance learning methods currently used.
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Ole-Sein, Kone. "Assessment of Essential Competencies in the Hospitality Industry." Thesis, University of North Texas, 1994. https://digital.library.unt.edu/ark:/67531/metadc279381/.
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The hospitality industry in recent years has become intensely competitive. Better communication between industry professionals and educators is important for university programs to provide relevant learning experiences for students. The purpose of this study was to determine competencies that hotel and restaurant professionals deem necessary for the success of graduates in the industry. Thirty supervisors of hotel and restaurant management majors who graduated from the University of North Texas from 1990 through 1992 responded to the research questionnaire. The supervisors were given 36 competencies and asked to rate their level of importance. Percentages were used to identify the most important competencies. The skills most frequently identified as important by the industry professionals surveyed were leadership skills, professional ethics, personnel management, and understanding the different laws that affect hospitality operations and management.
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Rossing, Rainer C. "Parameters for an effective entrepreneurial, regional, hotel/restaurant management training program in Manitoba, Canada." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/mq23483.pdf.
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Lonam, Matthew W. "Hospitality education 2010 : a delphi study /." free to MU campus, to others for purchase, 1999. http://wwwlib.umi.com/cr/mo/fullcit?p9953878.
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Costantino, Frank C. "The effects of "cross curriculum" training of hotel and restaurant management students on overall student satisfaction with curriculum : the development of the "educational satisfaction with curriculum index" (ESCI) /." Online version of thesis, 1992. http://hdl.handle.net/1850/10860.
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Dahl, Joanne L. "Hospitality Education Programs in Senior Colleges and Universities in the United States." Thesis, University of North Texas, 1992. https://digital.library.unt.edu/ark:/67531/metadc332618/.
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The purpose of this study was to describe senior-level hospitality programs and assess hospitality administrators' opinions concerning specialized accreditation during the 1990-91 academic year. Overall, administrators characterized the typical full-time faculty member as: being in a small program (1-3 members); being a non-ethnic minority; having a minimum four years industry work experience; having attained a doctoral degree; and holding the rank of associate professor. Part-time faculty members were described as: being in a small program (1-3 members); being a non-ethnic minority; having at leas one to three years industry work experience; having attained a master's degree; and holding the rank of instructor. Administrators characterized their programs as: located at public institutions; beginning after 1970; requiring graduates to acquire work experience; expecting increased enrollments; having placement services available; and not offering continuing education courses. Administrators indicated they were seeking accreditation or were accredited currently. They agreed slightly that accreditation would improve program image, help them meet their programs' missions and objectives, and provide assistance in planning.
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Weerakit, Naree. "Leadership competencies required for future hotel general managers' success in Thailand." online access from Digital Dissertation Consortium, 2007. http://digital.library.okstate.edu/etd/umi-okstate-2200.pdf.
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LaFleur, Tobias C. (Tobias Christopher). "Improving the Quality of Hotel Banquet Staff Performance: a Case Study in Organizational Behavior Management." Thesis, University of North Texas, 1994. https://digital.library.unt.edu/ark:/67531/metadc500375/.
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The banquet staff at a north Texas hotel were responsible for setting up 11 different functions (e.g., buffet dinners) for conferences and meetings. The functions were often set up late and items were often omitted. An analysis suggested that performance problems were the result of weak antecedents, inefficient work procedures, inadequate training and a lack of motivating consequences. An intervention consisting of task checklists, feedback, goal setting, monetary bonuses, training and job aids was designed to enhance the accuracy and timeliness of function setups. Performance increased from an average of 68.8% on the quality measure (accuracy plus timeliness) in baseline, to 99.7% during the intervention phase. Performance decreased to 82.3% during a follow-up phase in which parts of the intervention were discontinued by hotel management. Performance increased to 99.3% with the reintroduction of the intervention phase.
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Defries, Robert J. "Minnesota hospitality industry expectations of graduates from the Hotel-Restaurant Management Program at the Alexandria Technical College." Online version, 2001. http://www.uwstout.edu/lib/thesis/2001/2001defriesr.pdf.
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Yupa, Nanthachai Riegle Rodney P. Padavil George. "Desirable competencies for hospitality educators in Thailand a Delphi approach /." Normal, Ill. Illinois State University, 2002. http://wwwlib.umi.com/cr/ilstu/fullcit?p3064535.
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Thesis (Ph. D.)--Illinois State University, 2002.Title from title page screen, viewed January 24, 2006. Dissertation Committee: Rodney P. Riegle, George Padavil (co-chairs), Barbara Heyl, Mohamed Nur-Awaleh, Somchai Hiranyakit. Includes bibliographical references (leaves 123-129) and abstract. Also available in print.
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Crawford-Welch, Simon. "An empirical examination of mature service environments and high performance strategies within those environments: the case of the lodging and restaurant industries." Diss., Virginia Tech, 1990. http://hdl.handle.net/10919/39861.
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Кулакова, А. П., and A. P. Kulakova. "Особенности управления персоналом на предприятиях общественного питания при отелях : магистерская диссертация." Master's thesis, б. и, 2020. http://hdl.handle.net/10995/95067.
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Целью исследования является выявление особенностей и проблем в работе с персоналом на предприятиях общественного питания при отелях. Исходя из поставленной цели, в данной работе решаются следующие задачи: дать определение понятию «управление персоналом»; определить цели управления персоналом; рассмотреть теоретические аспекты основы системы управления персоналом на предприятиях общественного питания; посмотреть и изучить организацию системы управления персоналом ресторана Тенет; посмотреть и изучить процессы отбора, методы оценки, адаптации, аттестации, мотивации персонала в ресторане Тенет; определить проблематику в управлении персоналом в ресторане Тенет. В выпускной квалификационной работе используются следующие методы исследования: аналитический, метод системного анализа, контент-анализ. Данная работа состоит из двух глав, введения и заключения. В первой главе рассмотрены и описаны процессы управления персоналом и их теоретические аспекты, кадровая политика в мире. В данной главе дипломной работе мы узнали, что управление персоналом: конкретное воздействие на определенную группу людей, которые осуществляют свою трудовую деятельность в организации; данное воздействие тесно связано непосредственно с целями и задачами организации; воздействие и управление стимулирует движение трудовых ресурсов, а также регулирует их рациональное использование. В каждой организации управление персоналом происходит по определенным факторам: набор персонала, развитие персонала, мотивация и стимулирование, управление карьерой, управление текучестью кадров. Во второй главе рассмотрена организационная структура ресторана Тенет. Проведен анализ деятельности службы, управления персонала, выявлены недостатки и достоинства. Рассмотрены 5 сегментов управления персоналом. В целом можно сделать вывод, что управление персоналом в ресторане Тенет эффективно, за исключением некоторых факторов таких как, управление текучестью кадров и мотивация и стимулирование сотрудников. Были предложены методы как улучшить эти процессы. В заключение в дипломной работе было выявлено, что цель управления сотрудниками в ресторане состоит в том, чтобы мотивировать их на предоставление Гостям качественного обслуживания. А это невозможно без соответствующей координации действий сотрудников, мотивации и формирования корпоративной культуры. Необходимо уметь правильно управлять персоналом на предприятиях, чтобы сотрудники были заинтересованы в данной сфере и делали так, чтобы услуги, предоставляемые предприятием были производительными, эффективными, качественными.The purpose of the study is to identify the features and problems in working with personnel at catering establishments at hotels. Based on this goal, the following tasks are solved in this work: give a definition to the concept of "personnel management"; define the goals of personnel management; to consider the theoretical aspects of the basis of the personnel management system in public catering enterprises; to see and study the organization of the personnel management system of the restaurant Tenet; to view and study the selection processes, methods of assessment, adaptation, certification, staff motivation in the Tenet restaurant; to define the problematic in personnel management in the Tenet restaurant. In the final qualifying work, the following research methods are used: analytical, system analysis method, content analysis. This work consists of two chapters, an introduction and a conclusion. The first chapter examines and describes the processes of personnel management and their theoretical aspects, personnel policy in the world. In each organization, personnel management occurs according to certain factors: recruitment, personnel development, motivation and incentives, career management, personnel turnover management. The second chapter examines the organizational structure of the Tenet restaurant. The analysis of the activities of the service, personnel management, identified disadvantages and advantages. Considered five segments of personnel management. In general, we can conclude that personnel management in the Tenet restaurant is effective, with the exception of some factors such as personnel turnover management and employee motivation and incentives. Methods have been proposed to improve these processes. In conclusion, in the thesis it was revealed that the purpose of managing employees in a restaurant is to motivate them to provide guests with quality service. And this is impossible without appropriate coordination of employees' actions, motivation and the formation of corporate culture. It is necessary to be able to properly manage personnel at enterprises so that employees are interested in this area and do so that the services provided by the company are productive, efficient, and of high quality.
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Shioda, Romy 1977. "Restaurant revenue management." Thesis, Massachusetts Institute of Technology, 2002. http://hdl.handle.net/1721.1/28250.
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Thesis (S.M.)--Massachusetts Institute of Technology, Sloan School of Management, Operations Research Center, 2002.Includes bibliographical references (p. 59-60).
We develop two classes of optimization models in order to maximize revenue in a restaurant, while controlling average waiting time as well as perceived fairness, that may violate the first-come-first-serve (FCFS) rule. In the first class of models, we use integer programming, stochastic programming and approximate dynamic programming methods to decide dynamically when, if at all, to seat an incoming party during the day of operation of a restaurant that does not accept reservations. In a computational study with simulated data, we show that optimization based methods enhance revenle relative to the industry practice of FCFS by 0.11% to 2.22% for low load factors, by 0.16% to 2.96% for medium load factors, and by 7.65% to 13.13% for high load factors, without increasing and occasionally decreasing waiting times compared to FCFS. The second class of models addresses reservations. We propose a two step procedure: use a stochastic gradient algorithm to decide a priori how many reservations to accept for a future time and then use approximate dynamic programming methods to decide dynamically when, if at all, to seat an incoming party during the day of operation. In a computational study involving real data from an Atlanta restaurant, the reservation model improves revenue relative to FCFS by 3.5% for low load factors and 7.3% for high load factors.
by Romy Shioda.
S.M.
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Aryee, Susan. "HOTEL MAINTENANCE MANAGEMENT : Strategic practices in hotel operation." Thesis, KTH, Bygg- och fastighetsekonomi, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-48230.
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Purpose The purpose is to identify responsibility of owners and operators for maintenance of assets, fixtures and fittings, to identify maintenance management strategies adopted for the efficient operation of hotels and to find out difficulties faced by operators in implementing these strategies. Methodology Four interviews provided supplementary data for the main data collection phase involving administration of 64 questionnaires to hotel operators and maintenance managers. Findings The hotel owner and operator have individual and joint responsibility for asset maintenance. Outsourcing is a maintenance strategy used to minimise operating costs, an important factor that guides this decision is time constraint required to deliver work. In house maintenance it is also influenced by the strategic value of the service and the availability of the resource in the market. In maintenance practice an important challenge is maintaining energy efficiency because of the increasing electronic equipment and high volume of lights.
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Huber, Marsha M. "Measurement of Restaurant Manager Perceptions of Restaurant Management Information Systems." The Ohio State University, 2003. http://rave.ohiolink.edu/etdc/view?acc_num=osu1046698635.
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Andersson, Karl, and Henrik Wittgren. "Restaurangbesökarens inställning till Restaurant Revenue Management." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-51732.
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Choi, Jihee. "Brand Crisis Management in the Restaurant Industry." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1502924048683273.
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Chen, Yaming. "Chinese Restaurant Online System." CSUSB ScholarWorks, 2005. https://scholarworks.lib.csusb.edu/etd-project/2833.
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Chinese Restaurant Online System was designed to allow customers to view information about the restaurant over the Web and order some dishes online. It allows employees to login to do their work, depending on their sponsored rights.
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Mack, Corina Joy. "Leadership styles of restaurant managers." Menomonie, WI : University of Wisconsin--Stout, 2005. http://www.uwstout.edu/lib/thesis/2005/2005mackc.pdf.
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Dominguez, Angel E. "The hotel management simulation/game : an evaluation of game mechanics and learning outcomes /." Online version of thesis, 1993. http://hdl.handle.net/1850/11572.
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Bodea, Tudor Dan. "Choice-based revenue management a hotel perspective /." Diss., Atlanta, Ga. : Georgia Institute of Technology, 2008. http://hdl.handle.net/1853/24739.
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Thesis (Ph.D.)--Civil and Environmental Engineering, Georgia Institute of Technology, 2008.Committee Chair: Garrow, Laurie Anne; Committee Member: Castillo, Marco; Committee Member: Ferguson, Mark; Committee Member: McCarthy, Patrick; Committee Member: Meyer, Michael.
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Kanyaboina, Rajanikanth. "E-staurant a software infrastructure for restaurant management /." [Gainesville, Fla.] : University of Florida, 2001. http://etd.fcla.edu/etd/uf/2001/anp1605/finaldoc.pdf.
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Thesis (M.S.)--University of Florida, 2001.Title from first page of PDF file. Document formatted into pages; contains x, 65 p.; also contains graphics. Vita. Includes bibliographical references (p. 63-64).
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Liu, Lu, and Yi Ding. "Supply chain management risks in a sushi restaurant." Thesis, Högskolan i Gävle, Avdelningen för bygg- energi- och miljöteknik, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-16352.
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Pitisom, Yingluck. "Restaurant industry and marketing plan for Studio Thai restaurant." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2603.
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This project focused on restaurant industry analysis, start-up requirements, planning decisions, human resource management and restaurant marketing strategies. A marketing plan has been developed for the purposes of opening Studio Thai in the near future.
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Wang, Junxian. "Online hotel booking system." CSUSB ScholarWorks, 2006. https://scholarworks.lib.csusb.edu/etd-project/3083.
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The Online Hotel Booking System was developed to allow customers to use a web browser to book a hotel, change the booking details, cancel the booking, change the personal profile, view the booking history, or view the hotel information through a GUI (graphical user interface). The system is implemented in PHP (Hypertext Preprocessor) and HTML (Hyper Text Markup Language).
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Eleazar, Rosanne Nicollette M. "Restaurant families in Manila : lessons in restaurant longevity /." Title page, table of contents and abstract only, 2004. http://web4.library.adelaide.edu.au/theses/09ARM/09arme381.pdf.
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Akkaranggoon, Supalak. "Supply chain management practices in the hotel industry." Thesis, University of Exeter, 2010. http://hdl.handle.net/10036/3160.
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This thesis examines hotel food supply chain management practices and hotel food supply chains. The study is informed by qualitative data from 20 hotels of different characteristics. The results show three models of strategic sourcing strategy for affiliated hotels (chef-centred sourcing, centralised sourcing and flexible-centralised sourcing) and two models for independent hotel (chef-centred sourcing, and chef and owner sourcing strategy). Chef-centred sourcing can be a sourcing strategy for any type of hotel regardless of their affiliation; this sourcing strategy, however, is common among small group hotels, independent hotels and high-end hotel restaurants. Group hotels, however, are likely to employ a centralised-sourcing strategy with a degree of flexibility regarding supplier selection at property level. It was found that the higher the level of service, the more flexible the centralised sourcing strategy. These sourcing strategies have a strong, direct effect on how individual hotels source their food and therefore their food supply chain network structures. It is apparent that hotel food sourcing practice is complex and dynamic, and hotel business format is the main factor influencing individual hotel sourcing strategies. Hotel foodservice is characterised by low exploitation of information technology and manual-based supply chain activities with a high level of dependency on head chefs regarding supply chain performance. There is low level of implementation of supply chain initiatives among hotels in this study and the reason for this may be the products and production characteristics which differ from those in the retail sector. Although supplier cooperation and relationships between head chef and suppliers were found, there was an overall low level of collaboration between buyer and supplier. Consumer - ii - usage information was underutilised and under cultivated. Traditional arms-length buyer-seller relationships were commonly found in group hotels at both company level and property level. Overall hotel food SCM practice still displays traditional management characteristics and price-led decisions being apparent. An exception was found in high-end foodservice outlets and some outlets with chef sourcing strategies, where close long-term relationships between chefs and suppliers were found. The originality of this research lies in its attempt to fill a significant gap in hospitality management literature as well as to synthesise literature in the realms of supply chain management and hospitality management.
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Hefti, Michelle. "Talent Retention Management in the Indian Hotel Industry." St. Gallen, 2008. http://www.biblio.unisg.ch/org/biblio/edoc.nsf/wwwDisplayIdentifier/02601367002/$FILE/02601367002.pdf.
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Fouejio-Tsobze, Brice. "Energy management in the South African hotel industry." Thesis, Cape Peninsula University of Technology, 2010. http://hdl.handle.net/20.500.11838/2211.
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Thesis (MTech (Electrical Engineering))--Cape Peninsula University of Technology, 2010.In recent years, the South African hotel industry has experienced increasing demand for hotel's services. At the same time, mounting costs of energy affects energy performance and public image. Energy management is a new approach to address those widespread problems. This study aimed to suggest good management practices and develop a "self-help" approach, to reduce the demand and costs of energy for the South Africa hotel industry. This is expected to result in monetary savings and conservation of energy resources. This has been done by conducting survey within seven selected hotels in Cape Town, metropolitan of South Africa. In addition, through the "self-help" guide, approaches to energy management system are also described, showing the ways for hotels to achieve better energy performance. Potentials for savings from good housekeeping are estimated to 10 - 15%. The "self-help" guide is recommended to be improved through implementation in pilot hotels; and the proposal set of benchmarks need to be different for hotels in different provinces of South Africa considering the differences in climate conditions. The result of this study range from presenting the energy conservation awareness, barriers, method of conservation, financial and institution mechanisms, policy measures, status of energy use and propose strategy to develop a "Self-help" guide for energy management in South African Hotel industry. It has been found that energy monitoring has been done in the South African Cape Town hotels. From the total energy consumed by this industry, electricity accounts 80% of it of which air conditioning takes the biggest share (about 50%) and the remaining for Liquefied Petroleum Gas (LPG), diesel and others fuels. In addition, through the "self-help" guide, approaches to energy management system are also described, showing the ways for hotels to achieve better energy performance. Potentials for savings from good housekeeping are estimated to 10 - 15%. The "self-help" guide is recommended to be improved through implementation in pilot hotels; and the proposal set of benchmarks need to be different for hotels in different provinces of South Africa considering the differences in climate conditions.
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Sanghavi, Punit. "Customer Perceptions of Fairness in Hotel Revenue Management." Thesis, University of North Texas, 2005. https://digital.library.unt.edu/ark:/67531/metadc4934/.
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The purpose of the study was to determine customer perceptions of fairness concerning pricing policies charged by the hotel industry, and to examine how different outcomes in pricing policies affect customer perceptions of fairness. Convenience-Interception survey sampling was used to collect 460 sample data at the Dallas Love Field Airport. After analyzing data, one can infer that when revenue management information was provided, customers are satisfied. Further, age, education, Airline FFP enrolled and redeem miles, and pricing based on marketing channels plays an imperative role in this study.
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Karunamoothei, V. "Restaurant food waste management using microwave plasma gasification technology." Thesis, Liverpool John Moores University, 2018. http://researchonline.ljmu.ac.uk/8723/.
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The novelty of this research is that it investigates an on-site solution for the treatment of restaurant waste using a microwave generated plasma for pyrolysis and gasification. The developed system has been used to treat waste from a city centre fast food restaurant. The system was designed with the aim of reducing the amount of waste being sent to landfill by approximately 94%. The waste is mostly food based but also includes paper waste such as napkins. It was separated into three categories: mixed food, paper and fries. Samples of the mixed food and paper waste were analysed for chemical composition and calorific value. A 2.45GHz magnetron was used to supply 1kW of microwave power to a plasma cavity that had an argon flow rate of 1.5 litre per minute. The design of the microwave plasma cavity was performed using the simulation software, COMSOL. The cavity consists of a tapered waveguide section that is shorted at one end to produce a stationary wave with a large electric field at the gas nozzle. The field is strong enough to produce a self-striking argon plasma when the power is applied. Nitrogen was used to keep the plasma cavity clear of smoke, vapours and other hot gas. The best nitrogen flow rates were found to be around 2 litres/minute, although 5 litres/minute was used in the test to avoid the CO sensor saturating. The combination of the argon and nitrogen was used to purge the gasifier of oxygen. The pressure inside the gasifier was held at 200mbar during the experiments. The resulting plasma jet was used to produce syngas from the waste samples inside a thermally insulated, steel-walled reactor. Temperature profiles were recorded to find the best gas flow rates. 10g samples of the three waste categories were tested in triplicate and the results are presented. Syngas production was recorded using a Quintox gas analyser that measured CO, CO2 and O2. The data was captured every 10s during testing using a PC running a custom-built LabVIEW program. This program was also used to set the microwave output power and record the reflected power and temperatures using National Instruments cDAQ modules with analogue to digital converters. The CO and H2 in syngas can be used as a fuel to offset the cost of running the plasma jet. The results reveal that it is possible to generate the syngas using waste food materials. This study has included an investigation of some of the parameters, including power and flow rates of argon and nitrogen, on the plasma created. Others effects were taken into consideration throughout the research such as the study of the sample moisture levels and the final reduction of mass after the experiment. The ashes produced by the tests were investigated using SEM/EDX analysis. These results are also presented and analysed.
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Calcador, Dr Carlos Juan. "Restaurant Management Strategies to Comply With Food Safety Regulations." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4129.
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The recent economic crisis in Puerto Rico has created decreased health department fiscal capabilities, adding more responsibilities to health department officials in charge of restaurant inspections without adding more operational funds, which in turn led to less regulatory capacity. This situation instigated increased food safety regulation violations, and food safety legislation changes, imposing more economic pressure to restaurant owners, which leads to a lack of restaurant sustainability. The purpose of this case study was to explore strategies six business visionaries, smart entrepreneurs, who have positioned themselves as successful restaurateurs, in the restaurant industry in Puerto Rico. They were key factors in the understanding of the business strategies applied to comply with food safety regulations for the sustainability of their business. The study was grounded in the socio-economic theory of compliance. Semistructured interviews and company documents provided the data for the study. Through thematic analysis, 4 themes emerged, legislative impact and food safety regulations, reducing economic stress and cost controls, customer conduct, and employee knowledge transfer. Although, the fiscal crisis has severely affected the entire restaurant industry and the economy in general, also undoubtedly holds great opportunities for developing new strategies appropriate to the fiscal situation. One recommendation is to build cooperative relations with government agencies such as the CDC, or the state health department, use of mystery shopper programs, and embrace social impact strategies to improve food service practices that may optimize healthier food consumption for restaurant patrons and increase profitability.
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Vega, Daniel. "Present and future restaurant management competencies: an industry perspective." Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/34508.
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Master of ScienceDepartment of Hospitality Management
Kevin Roberts
Restaurant managers are responsible for the daily operation, coordination of staff, and profitability in the one million plus restaurants in the United States. However, the restaurant industry has a high management turnover rate and the identification of any process that may help restaurant owners identify, hire, and retain qualified managers is vital to the success of any operation, and the industry as a whole. Clearly identifying competencies that are needed for a manager to be successful might help in lowering the turnover rate and ensure that operations are successful. Not only will the identification of competencies benefit operators, it will also provide information for faculty in hospitality programs to build and adapt curriculum to meet the demands of industry. Few studies have focused on restaurant manager competencies and most are over 20 years old, and no studies have explored future competencies. Thus, the purpose of this study is to determine present and future restaurant management competencies. Specific questions include: 1. Which competencies are necessary for entry-level restaurant managers? 2. How will entry-level management competencies change in the next 10 years? 3. What is the magnitude of change between current and future restaurant manager competencies? The sample for this study included 123 restaurant managers in the United States, and yielded a 21.9% response rate. Most of the highest ranked competencies are soft skills. Managers ranked leadership skills as the most important competency, while education was ranked lowest. Interestingly, when exploring individual competencies, results of present compared to future competencies showed a slight decrease in mean score. Paired Samples T-tests were used to explore differences between present and future competencies and between the different domains. Few significant differences were found, though education was the only competency with a significantly higher future mean. Managerial implications, limitations, and directions for future studies are discussed.
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Chen, Kai Wei Kevin. "Korean restaurant business plan in Taiwan." Thesis, Massachusetts Institute of Technology, 2013. http://hdl.handle.net/1721.1/81071.
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Thesis (S.M. in Management Studies)--Massachusetts Institute of Technology, Sloan School of Management, 2013.Cataloged from PDF version of thesis.
Includes bibliographical references (p. 43).
Taiwan's food and beverage business has been one of the main drivers of the country's economic growth for the past several years. As Taiwan becomes more prosperous and grows beyond the traditional OEM/ODM businesses, citizens start to value eating as an important part of everyday lifestyles. Many restaurant brands have captured the trend and have expanded very successfully both in Taiwan and other parts of the world. Specifically, local cuisines as well as cuisines from Japan, Italy, France, and the US have exploded in popularity. Interestingly, Korean cuisine has been lackluster in Taiwan, despite the rise of Korean pop culture in general and the proximity of the two countries. My research will focus on the food and beverage industry in Taiwan and the existing opportunities to start a Korean restaurant business. The study includes an overall industry analysis of the food and beverage sector in Taiwan, from the angle of competitive landscape, customer preferences to industry developments and trends. The study also includes my personal business aspirations and strategies that I will take given the food and beverage environment in Taiwan.
by Kai Wei Kevin Chen.
S.M.in Management Studies
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Johnson, Brandon W. "Analysis of the factors involved in restaurant management job satisfaction and retention for Famous Dave's of America." Online version, 2000. http://www.uwstout.edu/lib/thesis/2000/2000johnsonb.pdf.
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Wu, Ho Cha. "The impact of environ,mental management practices on the hotel finance performance : A case study of water management on hotel operating costs." Thesis, Oxford Brookes University, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.530809.
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It appears that environmental issues are becoming a source of competitiveness and that many leading Organisations are realizing the bottom line benefits of implementing environmental management practices (EMPs). Consequently, environment management (EM) is regarded as a component of improving business performance, and implementing EMPs can often provide an opportunity to improve business performance in the hotel industry. However, little evidence shows how to measure and monitor EMPs to improve environmental performance. Although accounting has received considerable attention in the literature as a potential factor with a positive influence on improving environmental performance, there is little evidence regarding the role of accounting in enhancing environmental performance and the lack of empirical research into this link is a key research gap. An exploratory approach via case study is taken, in order to investigate insights into how managers control and monitor EMPs to improve environmental performance in hotel Organisations. Triangulation methods are employed to explore relationships between environmental performance and accounting practices through investigating how relevant accounting information and techniques assist in controlling and monitoring EMPs. The study uses data triangulation, in other words the use of more than one method of data collection (documents, archive records, and semi-structured interviews), to ensure the reliability of results. The findings show that traditional accounting systems offer little in the way of opportunity for facilitating EMPs and improving business performance. This study suggests that the monitoring and measurement of practices could assist managers to continuously improve environmental performance. Most importantly, benchmarking and promoting environmental improvement efforts need to be in alignment with the Organisation's longer-term environmental objectives and business strategy. Moreover, the lack of any accounting technique to quantify the relationship between environmental and financial performance has hindered the ability of management to gain more detailed information with a view to improving business performance. Further to this, without knowledgeable employees, the adoption of environmental management systems (EMS) and monitoring of environmental performance could be expensive and also difficult to sustain in the longer term. Therefore, it is important to seek ways to monitor EMPs and improve business performance. In this study, a framework for monitoring EMPs and benchmarking environmental performance is developed in order to provide detailed information not only for accountants but also for engineers. It is concluded that there is no crucial link between environmental information and accounting systems and this study suggests that Organisations should enforce the interrelation between EMPs and accounting to increase business accountability. Although this study cannot serve as the definitive account of the link between environmental performance and financial performance and may not be generalizable to the hotel industry as a whole - it still represents a useful contribution to the literature because of the practical and theoretical issues it raises regarding the effective implementation of EMPs in specific Organisations, leading from the analysis of one hotel case study to the likely reverberation of such implementation upon Organisational activities.
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Mason, Simon Duncan. "Technology and change in the hotel industry : the case of the hotel receptionist." Thesis, Durham University, 1988. http://etheses.dur.ac.uk/1543/.
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Collier, Eric. "Managing disciplinary application in the hotel industry." Thesis, Cape Technikon, 2004. http://hdl.handle.net/20.500.11838/1587.
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Thesis (MTech (Tourism and Hospitality Management)--Cape Technikon, Cape Town, 2004The problem of managing discipline in the hotel industry ranges from senior managers failing to manage discipline correctly, to junior/middle managers having insufficient practical experience and confidence to discipline effectively and justify the decisions they have made. Senior managers therefore lack confidence in junior/middle management's ability to manage discipline. The objective of this study is to provide senior management with simple, workable solutions to manage discipline correctly. This will enable senior management to delegate the management of discipline to junior/middle management correctly; to improve the confidence of junior/middle management in the management of practical discipline; to improve the confidence level of senior management in the ability of junior/middle management to manage discipline; and to .improve the ability of junior/middle management to correctly and confidently justify disciplinary decisions they have made. The study recommends that: senior management should take the lead and initiative to allocate time with junior/middle management to plan how to manage discipline effectively; the success of senior management's performance should be measured by how well junior/middle management achieve the performance competence to formally and practically manage discipline; senior management should provide structured feedback, coaching and counselling to junior/middle management on their performance; and senior management should coach junior/middle management on how to justify disciplinary decisions. The cost of this change, namely, coaching and influencing people, is not monetary, but one of commitment. It is the choice senior management should make. The choice is to want control or to coach, namely, to use power to change or influence change, to compel or develop people to take responsibility and ownership for what they were employed to do.
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Bandalouski, Andrei M. [Verfasser]. "Revenue management models for hotel business / Andrei M. Bandalouski." Siegen : Universitätsbibliothek der Universität Siegen, 2015. http://d-nb.info/1070686514/34.
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Lamminmaki, Dawne, and n/a. "Outsourcing in the Hotel Industry: A Management Accounting Perpective." Griffith University. School of Accounting and Finance, 2003. http://www4.gu.edu.au:8080/adt-root/public/adt-QGU20040920.091600.
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The broad objective of this thesis is to develop an understanding of factors affecting outsourcing in the hotel industry and also the role played by management accounting in hotel outsourcing. The thesis draws on transaction cost economics (TCE), agency, contingency, and labour process theories in the context of appraising factors motivating outsourcing. Two empirical phases have been undertaken in the study. The first phase involved a series of interviews with general managers and financial controllers in large South East Queensland hotels. The second phase involved two distinct questionnaire surveys of large Australian hotels. The first was administered to hotel general managers, and the second was administered to hotel financial controllers. Significant findings arising from the study include: 1. In light of the substantial international literature describing hotel outsourcing, it appears that outsourcing in Australian hotels is relatively limited. This appears to be particularly the case with respect to food and beverage related activities. 2. Mixed support is offered for the TCE model. Both the survey and interview data provide some support for TCE's prescription that frequently conducted activities will not tend to be outsourced. Two specific extensions are offered to this aspect of the model, however. Firstly, where activities are conducted to a minimal extent, it can be uneconomic to outsource. Secondly, where large activities are undertaken by a group of organisations, their enhanced purchasing power can result in inexpensive outsourcing arrangements. With respect to TCE's uncertainty proposition, support is offered for the view that the propensity to outsource will be greater where behavioural uncertainty is lower. No support has been offered with respect to environmental uncertainty. The interview data provides some support for TCE's asset specificity proposition, however, minimal support was found in the survey phase. Despite this, the many dimensions of asset specificity (eg. site specificity, human asset specificity, etc) provided a useful checklist of issues to be considered in relation to the outsourcing decision. 3. Negligible support was found for labour process theory (LPT) in the interview phase of the study. In light of this, and the need to narrow the studys focus in the survey phase, LPT was not pursued further. LPT is a difficult construct to operationalise, given the social desirability error that may result. This may partially account for the absence of significant LPT findings in the interview phase. 4. The survey data provides some support for the agency theory view that risky activities will tend to be outsourced. 5. Considerable cross-hotel variation exists in management of, and accounting's involvement in, outsourcing decision making and control systems. Accounting appraisal of outsourcing proposals rarely includes long term oriented, sophisticated techniques such as "net present value". It appears this may be because outsourcing decisions are not conducted in the context of the formal capital budgeting process. 6. High performing hotels and hotels that conduct their outsourcing decisions in the context of a long term outsourcing strategic agenda have more sophisticated outsourcing management systems.
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Yang, Hui-O., and n/a. "Human resource management in the hotel industry in Taiwan." Swinburne University of Technology, 2007. http://adt.lib.swin.edu.au./public/adt-VSWT20070704.091205.
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This thesis examines contemporary human resource management (HRM) in the hotel industry in Taiwan. The hotel industry and the effective management of its human resources are of great economic significance for Taiwan, given the government's plans for doubling the number of international arrivals between 2002 and 2008 (Tourism Bureau 2005b). Yet previous research on this topic is scarce, consisting of only four studies, three of them unpublished Master's theses. Access to two of the studies is limited and all four studies have adopted a 'single issue' perspective in their investigation. This study has attempted a broader perspective, inviting exploration in an open-ended way of a range of contemporary issues and concerns. It also offers a literature review intended as a significant contribution in its own right, in its attempt to locate research helpful to the Taiwanese hotel industry.
The specific aims of this study were to explore the way managers in the hotel industry are thinking about what they identify as concerns, the HRM issues and practices they perceive as important in employee management, and the future plans they have for HRM. The data were gathered from the manager which each hotel identified as being best placed to discuss these issues. Findings from this study are presented with interpretation and commentary offered to compare the themes raised in this study with those identified in the literature.
Given the high proportion of quantitative studies in hospitality industry research across the world (Lucas and Deery 2004), a qualitative method is utilised in this research and in-depth interviews were chosen as the main vehicle for data collection. The characteristics of such qualitative research are exploratory and descriptive, creating a data set that is not possible to obtain through written questionnaires and surveys. Twenty-eight hotels were approached and fourteen hotels participated in this research, representing a 50 per cent response rate.
The results suggest that most participating hotels are focused on dealing with the day-to-day operational challenges of shortages of appropriately skilled staff, seasonal variations in workforce demand and employee turnover. While they perceive these issues as significant and challenging, they were mostly inclined to view these as 'facts of life' in the industry, and were relatively limited in their thinking about more fundamental and strategic solutions for dealing with them. However, some hotels are developing more innovative approaches to effectively engaging with these challenges, such as participating in joint-training programs with other hotels; developing long-term relationships with internship students; increasing employee empowerment and using the Balanced Scorecard (Nair 2004; Niven 2006) in performance management.
This study explores some ways in which these practical initiatives could be taken further. It also takes up a key theme which emerged from the interviews, namely the vital importance of developing sound customer service cultures and practices. Some practical ideas are explored to assist in this respect. On the bases of these findings, this study also concludes that human resource managers have a valuable role to play in the executive management teams of hotels. This role needs to be further developed and encouraged. The current and emerging challenges facing the industry demand an approach to HRM which is far more strategic than the traditional focus of personnel administration; instead, HRM has a key role to play in creating and sustaining competitive advantage in organisations.
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Yang, Hui-O. "Human resource management in the hotel industry in Taiwan." Australasian Digital Thesis Program, 2007. http://adt.lib.swin.edu.au/public/adt-VSWT20070704.091205/index.html.
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Thesis (DBA) -- Swinburne University of Technology, Australian Graduate School of Entrepreneurship, 2007.Doctor of Business Administration, Australian Graduate School of Entrepreneurship, Swinburne University of Technology, 2007. Typescript. Includes bibliographical references (p. 264-285).
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Lau, Nam-hoi Skovon, and 劉南凱. "The financial management of hotel operation in Hong Kong." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1997. http://hub.hku.hk/bib/B31268079.
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Kwong, Hui-lok Anthony, and 鄺栩樂. "Integrated environmental management in the hotel industry in HongKong." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2005. http://hub.hku.hk/bib/B45013093.
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Lau, Nam-hoi Skovon. "The financial management of hotel operation in Hong Kong /." Hong Kong : University of Hong Kong, 1997. http://sunzi.lib.hku.hk/hkuto/record.jsp?B18837311.
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Hashim, Rahmat. "Stakeholders' expectations of hotel management education : a Malaysian perspective." Thesis, Sheffield Hallam University, 2001. http://shura.shu.ac.uk/19766/.
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Development of the tourism industry in Malaysia is a recent phenomenon. Today, the industry is one of the major revenues of the Malaysian economy. As elsewhere, the Malaysian tourism industry is labour intensive; much of its future success depends significantly on the quality of its labour. While industrial growth generally is making great impact on the Malaysian economy, there has been considerable debate about the contribution of Malaysian higher education, including hotel management education. Critics have commented that graduates lack certain basic competences and that higher education providers have not kept up with the times. Educational institutions have been criticised for not developing appropriate competences required by industry, especially for the entry-level management position. At the same time, the current state-of-the-art in the hotel business is becoming more sophisticated and complex in today's robust business environment. This poses additional challenges for hospitality management educators in developing nations. It is widely acknowledge that today's entry-level managers need a diversity of competences in order to meet the demands of the industry. In this respect, an effective hotel management education programme must be able to respond to the demands of the competitive business environment. At the same time, the rapid development of new hotel or hospitality management programmes, not to mention the enrolment figures of existing hotel schools, has led to an increased concern about programme credibility and effectiveness. Educational institutions must respond to the requirements and needs by developing relevant knowledge and competences. This research project proposes that actual needs (based on the Malaysian context) should be investigated and referred to in curriculum planning. These needs should be drawn from relevant key stakeholders based in industry and wider areas of society. The study does not attempt to empirically investigate the pedagogical issues related to curriculum planning or provide a total definition of a curriculum. Nevertheless, the findings of this study do provide a concrete foundation and aspiration for educators to consider when designing hotel management curriculum. However, the issues of learning, teaching and assessment have been incorporated in developing a conceptual curriculum planning model in order to provide a comprehensive view of the planning process. To collect the data, the research project utilised a combined-method approach: mailed questionnaire and semi-structured interview. Factor Analysis was conducted on the data. The analysis reveals that the one hundred and four (104) competence statements were represented by twenty-five (25) factors (loading factor of greater than .40). These factors captured 73.2 per cent of the total variance. Of the twenty-five (25) factors,thirteen (13) factors had a single loading, presumably error factors. However, they were included in the discussion since they provided useful dimensions of this study. These competence statements were further treated by one-way ANOVA to determine the differences among stakeholders. Overall, most of the differences were detected between students and educators and students and industry professionals. Differences between educators and students and educators and industry professionals were also detected, but to a lesser extend. Overall, the results have indicated that even though there are differences in the stakeholders' expectations, there is consensus regarding the central themes of hotel management education. Stakeholders considered personal (self) development and communication as crucial ('soft' domain). At the same time, the results revealed that technical (operation), and functional competences are equally crucial in developing future managers. The outcomes of this study lead to the development a conceptual curriculum planning model for hotel management curriculum relevant to the needs of Malaysia (or elsewhere), as well as in other vocational areas. The model can be applied in the ongoing evaluation of hotel management education programme.
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Peixoto, Adriano de Lemos Alves. "Management practices, productivity and performance in the hotel industry." Thesis, University of Sheffield, 2008. http://etheses.whiterose.ac.uk/14512/.
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The research reported in this thesis investigates the impact of the effective use of management practices on performance and productivity in the hotel industry, a low skilled, labour intensive service activity, with an especial attention been paid to Human Resources practices. This research was motivated by a need to understand how service sector activities are organised for high-performance, acknowledging its importance to the economy in terms of number of employees and contribution to the GDP. This research stands in the confluence of two distinctive but complementary research traditions: one arising from HRM and the other from productivity studies.
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Dalcastagnè, Manuel. "Noise and Hotel Revenue Management in Simulation-based Optimization." Doctoral thesis, Università degli studi di Trento, 2021. http://hdl.handle.net/11572/319438.
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Several exact and approximate dynamic programming formulations have already been proposed to solve hotel revenue management (RM) problems. To obtain tractable solutions, these methods are often bound by simplifying assumptions which prevent their application on large and dynamic complex systems. This dissertation introduces HotelSimu, a flexible simulation-based optimization approach for hotel RM, and investigates possible approaches to increase the efficiency of black-box optimization methods in the presence of noise. In fact, HotelSimu employs black-box optimization and stochastic simulation to find the dynamic pricing policy which is expected to maximize the revenue of a given hotel in a certain period of time. However, the simulation output is noisy and different solutions should be compared in a statistically significant manner. Various black-box heuristics based on variations of random local search are investigated and integrated with statistical analysis techniques in order to manage efficiently the optimization budget.
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Yang, Yuan. "A Study of Hotel Management Financial Competencies with the Focus on Revenue and Cost Management." Kent State University / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=kent1416340922.
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Gannon, Gregory Thomas. "International hotel management internships : an interpretive phenomenological analysis of student experience." Thesis, University of Birmingham, 2018. http://etheses.bham.ac.uk//id/eprint/8564/.
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This research applied a phenomenological approach to investigate the experience of final year undergraduate students who had undertaken 48 week paid management internships within the luxury hotel sector outside of the United Kingdom. There is an emerging research base in respect to students' responses to work integrated learning and co-operative work experience and this study has added to the limited qualitative evidence that exists on students' experience of extended international internships within the hotel sector. Semi-structured interviews were undertaken with 25 final year undergraduate students in a single British university. The interviews elicited information about how students made sense of their overseas work experience at a point when they were preparing to leave university and enter fulltime employment. Four superordinate themes emerged after the cross-analysis of individual participant's experience. Findings support previous studies into co-operative management education in identifying personal growth and confidence as important phenomena experienced by participants. Furthermore, participants indicated a sense of heightened human capital in the form of cosmopolitan human capital and expressed strong self-belief in their own employability as a consequence of their experience. This increased sense of employability remained true despite intention to work overseas again or to remain within the hotel sector. Original to this research are the phenomena of adversity and resilience coupled with the emergence of sub-themes clustering around positive psychological development that emerged through analysis of participants' internship experience. This study puts forward a theoretical model of international internships and positive psychological capital and contributes to practice in internship and employability mentoring and policy decision making regarding the internationalisation and employability agendas in higher education.