Now showing items 981-1000 of 2010

    • Key Elements in Service Innovation:Insights for the Hospitality Industry 

      Verma, Rohit; Anderson, Chris; Dixon, Michael; Enz, Cathy A.; Thompson, Gary (2008-11-01)
      For the hospitality industry, innovation is the oxygen that keeps concepts fresh and which attracts new customers, as well as encourages repeat customers. Although innovation requires creative thinking, coming up with a ...
    • Key Issues in Strategic Human Resources 

      Walsh, Kate; Sturman, Michael C.; Longstreet, John (2010-01-01)
      [Excerpt] This chapter, on strategic human resource management (SHRM), is really not for the hospitality human resources (HR) director. We already believe—whether through education and training, through insight gained from ...
    • Key Issues of Concern for Food-service Managers 

      Enz, Cathy A. Ph.D (2003-01-02)
      In a time of economic stagnation and international turbulence, the United States food-service industry finds itself struggling with long-term problems that can only be magnified by the current environment. While it would ...
    • Key Issues of Concern in the Lodging Industry: What Worries Managers 

      Enz, Cathy A. (2009-03-01)
      Human resources management is the most troubling issue of concern to managers and executives in the lodging industry worldwide, according to a survey of 243 managers taken during 2008. The study identified a common set of ...
    • Key Organizational Resources and the Sustainable Competitive Advantage of Cornell University’s School of Hotel Administration: Suggestions for Tourism & Educational Programs in China 

      Liu, Zhao-ping; Enz, Cathy A. (2006-01-01)
      Tourism and hospitality scholars and educational institutions in developing countries can benefit from systematic analysis of their counterparts in developed countries. Using the framework of sustainable competitive ...
    • Labor Scarcity, Finance, and Innovation: Evidence from Antebellum America 

      Mao, Yifei; Wang, Jessie Jiaxu (2018-03-18)
      This paper establishes labor scarcity as an important economic channel through which access to finance shapes technological innovation. We exploit antebellum America, a unique setting with (1) staggered passage of free ...
    • Labor Scheduling Using NPV Estimates of the Marginal Benefit of Additional Labor Capacity 

      Thompson, Gary (1995-07-01)
      An extensive literature exists on the problems of daily (shift) and weekly (tour) labor scheduling. In representing requirements for employees in these problems, researchers have used formulations based either on the model ...
    • Labor Scheduling, Part 1: Forecasting Demand 

      Thompson, Gary (1998-10-01)
      This paper focuses on forecasting demand for services, the first of a four-part series on developing effective workforce schedules. Serving customers well, at a reasonable cost, requires the proper number and mix of ...
    • Labor Scheduling, Part 2: Knowing How Many On-duty Employees to Schedule 

      Thompson, Gary (1998-12-01)
      [Excerpt] You've figured out how many customers to expect, and now you need to decide how many employees to schedule. Alas, to do that well is more complicated than you might think. Labor scheduling constitutes a large ...
    • Labor Scheduling, Part 3: Developing a Workforce Schedule 

      Thompson, Gary (1999-02-01)
      [Excerpt] “Who will help me bake this bread?,” asked the little red hen. “Not I,” said the dog. “Not I,” said the cat. “Not I,” said the mouse. “Then I will,” said the little red hen. Workforce scheduling a balancing act ...
    • Labor Scheduling, Part 4: Controlling Workforce Schedules in Real Time 

      Thompson, Gary (1999-06-01)
      [Excerpt] Deploying labor effectively is one of the most important tasks that front-line managers perform in service organizations. When a restaurant has too few employees, or its employees have the wrong skills, the result ...
    • Labor Scheduling: A Commentary 

      Thompson, Gary (2003-12-01)
      [Excerpt] Labor scheduling-which involves putting the proper number of people in the right jobs at the correct time-is simple to say, but a challenge to accomplish. In the late 1990s the Cornell Hotel and Restaurant ...
    • Labor Staffing and Scheduling Models for Controlling Service Levels 

      Thompson, Gary (1997-06-01)
      The problems of labor staffing and scheduling have received substantial attention in the literature. We introduce two new models of the labor staffing and scheduling problems that avoid the limitations of existing models. ...
    • Land Rush in Las Vegas 

      Snyder, Jason (2006-01-01)
      [Excerpt] Introduction For decades, Las Vegas has been a favorite destination for fun-seekers who yearn for the glitz and glamour that personifies ‘The Strip’. While visitors came by the millions, few took the step of ...
    • Land Use Rights in China 

      Yuan, Zhenhuan (2004-07-01)
      China is a socialist country and all land in China belongs to Chinese citizens as a whole. Article 10 of the 1982 Constitution upholds the Chinese land policy that reflects the traditional view of socialism - land of the ...
    • Leader Mistreatment, Employee Hostility, and Deviant Behaviors: Integrating Self-uncertainty and Thwarted Needs Perspectives on Deviance 

      Mayer, David M.; Thau, Stefan; Workman, Kristina; Van Dijke, Marius; De Cremer, David (2012-01-01)
      Integrating self-uncertainty management and thwarted needs perspectives on leader mistreatment and workplace deviance, we examine when and why leader mistreatment is associated with workplace deviance. We propose that ...
    • Leadership in the Service of Hospitality 

      Brownell, Judi (2010-05-01)
      The definition of leadership has changed considerably in the past one hundred years, beginning with the “great man” concept and, more recently, focusing on “transformational leadership.” The next step in leadership evolution ...
    • Leading on Land and Sea: Competencies and Context 

      Brownell, Judi (2008-01-01)
      The purpose of this study was to identify the competencies hospitality unit leaders perceived to be most critical for career development, and to determine whether perceptions of the importance of various skills and ...
    • Learning to Become a Taste Expert 

      LaTour, Kathryn A.; Deighton, John A. (2018-06-01)
      Evidence suggests that consumers seek to become more expert about hedonic products to enhance their enjoyment of future consumption occasions. Current approaches to becoming expert center on cultivating an analytic mindset. ...
    • Learning to Become a Taste Expert 

      LaTour, Kathryn A.; Deighton, John (2018-06-01)
      Evidence suggests that consumers seek to become more expert about hedonic products to enhance their enjoyment of future consumption occasions. Current approaches to becoming expert center on cultivating an analytic mindset. ...