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Browsing School of Hotel Administration Collection by Title
Now showing items 485-504 of 1235
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I Told You So! Restaurant Customers’ Word-of-Mouth Communication Patterns
(2002-04-01)When restaurant food service goes awry, one might expect that unsatisfied guest to go out and complain to her friends. In fact, word-of-mouth patterns – good or bad – are more complicated than that. -
Identifying Innovative National Markets for Technical Consumer Goods
(1996-01-01)Population characteristics that appear to make one nation more or less innovative for technical consumer products are focused on. Three predictors - individualism, uncertainty avoidance and purchasing power - are found to ... -
Identifying Uniform Employment-Termination Practices for Multinational Employers
(2001-10-01)Multinational hospitality operators can benefit from developing a uniform termination policy. Here are some of the basic criteria of such a policy, as well as the exceptions. -
Identity in Franchise Systems: The Role of Franchisee Associations
(2010-11-02)Utilizing theories of identity this article presents findings from a qualitative study regarding the significant role independent franchisee associations play within franchise systems. The data reveal that successful ... -
Identity Tensions in Business-Based Brand Relationships
(2015-01-01)[Excerpt] In this chapter, we explore the relationships that channel members have with the brands and companies they represent. We draw on ethnographic research to explore two primary identity tensions observed in one ... -
If These Walls Could Talk: Front-of-the-House Wall Covering Choice Pros and Cons
(2012-09-01)While often overlooked in restaurant building, buildout and remodeling projects, your choice of wall covering affects not only initial cost, but the long-term appeal and maintenance of your restaurant. -
“If You Don’t Hear From Me You Know You Are Doing Fine”: The Effects of Management Nonresponse to Employee Performance
(2004-11-01)A study of 243 employees of two different hospitality organizations compared the effects of managers’ giving feedback with no comments at all (favorable or unfavorable). The study found that feedback, formally known as ... -
Illustrations of Financing and Tax Transfers in Owner Financed Real Estate Sales
(1987-01-01)The dramatic increase in seller or creative financing in the late 1970s and early 1980s has captured the attention of many academicians and practitioners. The primary focus in the existing literature is on explaining ... -
Impacts of the Food Safety Modernization Act on On-Farm Food Safety Practices for Small and Sustainable Produce Growers
(2015-07-01)We use data from a national survey of fruit and vegetable growers to examine the current prevalence and cost burden of food safety practices required in the proposed Produce Rule implementing the Food Safety Modernization ... -
Implementing Restaurant Revenue Management: A Five-step Approach
(1999-06-01)Revenue management for restaurants hinges on an appropriate measure of revenue, Here’s the basis of one such measure—revenue per available seat-hour. -
Implementing Service Innovations in European Hotels
(2015-11-25)This paper examines the impact of postadoption innovation implementation strategies on five distinct performance outcomes. Using a sample of 85 hotels in Europe, the study explores which implementation strategies are most ... -
Implications of Utility Analysis Adjustments for Estimates of Human Resource Intervention Value
(2000-01-01)This paper argues that most utility analysis (UA) applications are flawed because they employ an overly simplistic formula. This piece reviews the literature on UA adjustments and demonstrates that the adjustments have a ... -
Important Questions about Franchising: What We Know and What We Should Know
(2010-01-01)[Excerpt] In Chapter 39, Ramon Diaz-Bernardo presented an excellent and thorough review of academic work on franchising. This is the most complete review, of which I am aware, of the various literatures that make predictions ... -
Improved Implicit Optimal Modeling of the Labor Shift Scheduling Problem
(1995-04-01)This paper presents an integer programming model for developing optimal shift schedules while allowing extensive flexibility in terms of alternate shift starting times, shift lengths, and break placement. The model combines ... -
Improving Conferences through Session Scheduling
(2002-06-01)A computer program that schedules a conference's concurrent sessions can enhance participants' conference experience—and gives hoteliers an opportunity to offer (and maybe charge for) a new service. -
Improving Hospitality Industry Sales: Twenty-Five Years of Revenue Management
(2010-02-01)From its origin in the airline industry nearly sixty years ago, revenue management has expanded to other hospitality industries, notably lodging and rental cars. More recently, “nontraditional” service industries, such as ... -
Improving Productivity in a Service Business Evidence From the Hotel Industry
(2000-05-01)The objective of this paper is to compare, along three strategic dimensions, franchising with other types of operating arrangements in the lodging industry. The operating arrangements studied are, in addition to franchising, ... -
Improving the Review Policy and Process for Authors and Reviewers
(2016-05-01)[Excerpt] In this issue’s “From the Editor,” I describe a new review policy and process for both authors and reviewers. Authors should find that this new policy and process provides them with faster editorial decisions, ... -
Improving the Teaching Evaluation Process: A Report from the Classroom
(1988-01-01)[Excerpt] Students’ evaluations of instructors’ teaching may be one of many longstanding approaches to improving instruction which has lost its utility as a diagnostic tool and has become a quantitative device used to ... -
Improving the Utilization of Front-Line Service Delivery System Personnel
(1992-09-01)There are two types of work typically performed in services which differ in the degree of control management has over when the work must be done. Serving customers, an activity that can occur only when customers are in the ...
