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Browsing School of Hotel Administration by Author "Reynolds, Dennis"
Now showing items 1-6 of 6
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An Evaluation of Guests’ Preferred Incentives to Shift Time-Variable Demand in Restaurants
(2004-02-01)Asked for their reactions to specific demand-shifting tactics based on revenue management, patrons of a restaurant in Ithaca, New York, indicated that they generally would be willing to shift their dining time to off-peak ... -
Multi-unit Restaurant-productivity Assessment: A Test of Data-envelopment Analysis
(2002-01-05)This report describes a three-step process for performing a data envelopment analysis (DEA) to compare restaurants’ efficiency and to examine their best practices. To start with, prospective efficiency factors must be ... -
Multiunit Restaurant Productivity Assessment Using Three-Phase Data Envelopment Analysis
(2005-01-01)This paper focuses on uncontrollable variables’ effects on multiunit restaurant productivity using data envelopment analysis (DEA). We argue the importance of first considering managerially uncontrollable (nondiscretionary) ... -
Personal style of on-site food service managers
(2000-01-01)Myers-Briggs Type Indicators (MBTI) assess preferences based on Carl Jung’s theory of psychological types. They are widely used in organizational development, management and leadership training, and team building. This ... -
Strengthening the F&B Purchaser–Supplier Partnership: Actions that Make a Difference:
(2002-12-01)[Excerpt] One of the more intriguing food-service-operation trends of the past few years is the focus on building partnerships between food-service operators (that is, purchasers) and vendors. At the organizational level, ... -
Strengthening the Purchaser-Supplier Partnership
(2002-01-01)A survey of 73 food-service purchasing agents, representing several segments of the food-service industry, was jointly conducted by The Center for Hospitality Research and Richmond Events. The study found that trust and ...
