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Developing indigenous tourism: challenges for the Guianas

Sinclair, Donald - In: International Journal of Contemporary Hospitality Management 15 (2003) 3, pp. 140-146

As emergent tourism destinations, the Guianas are new players in a game in which rules have been agreed, strategies defined and competition has been intense. New players succeed by demonstrating creativity and innovation and by seizing comparative advantage. The possession of unique natural...

Persistent link: https://www.econbiz.de/10014762583

Golf tourism – World Cup Cricket 2007 – Guyana prospects

Sinclair, Donald G.; Boger, Ernest P. - In: International Journal of Contemporary Hospitality Management 18 (2006) 7, pp. 583-592

tourism product and assess prospects for the development of golf tourism in Guyana, catalysed by World Cup Cricket, 2007 …/superstructure in Guyana. Findings – Participation in the sport of golf is indeed experiencing a major global upswing, especially among … capacity of Guyana will require major upgrading to reap significant benefits. Research limitations/implications – The …

Persistent link: https://www.econbiz.de/10014762791

Work values of Chinese food service managers

Simon Wong, Chak‐Keung; Manson Chung, Kam‐Ho - In: International Journal of Contemporary Hospitality Management 15 (2003) 2, pp. 66-75

The purpose of this study is to provide relevant information for non‐Chinese hoteliers and caterers who plan to engage in the Chinese food service industry within or beyond China’s boundaries. A total of 152 Chinese restaurant managers working in Hong Kong hotels were surveyed. Factor...

Persistent link: https://www.econbiz.de/10014762575

Who's kicking whom? Employees' orientations to work

Martin, Emma - In: International Journal of Contemporary Hospitality Management 16 (2004) 3, pp. 182-188

Despite the renowned poor employment practices across the hospitality industry recent analysis of the Workplace Industrial Relations Survey reported higher levels of job satisfaction among hospitality employees than those in other industries. This paper presents a collective case study of...

Persistent link: https://www.econbiz.de/10014762654

Improving logistics operations across the food industry supply chain

Aghazadeh, Seyed‐Mahmoud - In: International Journal of Contemporary Hospitality Management 16 (2004) 4, pp. 263-268

This paper explores ways of improving logistics and distribution supply chains within the food retail industry. It includes the concepts of logistics and supply chain as well as the new challenges in the food industry. The paper derives that business‐to‐business and e‐commerce are the ways...

Persistent link: https://www.econbiz.de/10014762663

Food and beverage management

Riley, Michael - In: International Journal of Contemporary Hospitality Management 17 (2005) 1, pp. 88-93

Purpose – The paper is a reflection on the changes that have taken place in the area of food and beverage and serves as a reminder that it is still one of the most complex activities within the area of hospitality. Design/methodology/approach – The paper highlights major changes, with...

Persistent link: https://www.econbiz.de/10014762696

Selecting a food service system: a review

Rodgers, Svetlana - In: International Journal of Contemporary Hospitality Management 17 (2005) 2, pp. 147-156

Purpose – The selection of a food service system (cook‐chill, cook‐freeze and cook‐hot‐hold) is a major strategic initiative, which involves a large capital investment. Each system has specific advantages and disadvantages and each is most suited to a particular set of operational...

Persistent link: https://www.econbiz.de/10014762701

Applied research and educational needs in food service management

Rodgers, Svetlana - In: International Journal of Contemporary Hospitality Management 17 (2005) 4, pp. 302-314

Purpose – The paper aims to provide a better understanding of food service technologies, applied research and technical literacy needs in hospitality. Design/methodology/approach – Reviews the applied research in food services and the technical literacy needed to interpret and benefit from...

Persistent link: https://www.econbiz.de/10014762715

The influence of positive and negative cues on restaurant food choice and food acceptance

Edwards, J.S.A.; Meiselman, H.L. - In: International Journal of Contemporary Hospitality Management 17 (2005) 4, pp. 332-344

Purpose – Food servers are often in a unique position to influence what customers choose, which in turn may affect their enjoyment of that food. The purpose of this study, therefore, was to evaluate the influence of positive and negative comments made by servers on food choice and acceptance....

Persistent link: https://www.econbiz.de/10014762717

The magic of price‐ending choices in European restaurants: a comparative study

“Sunny” Hu, Hsin‐Hui; Parsa, H.G.; Lin Zhao, Jin - In: International Journal of Contemporary Hospitality Management 18 (2006) 2, pp. 110-122

Purpose – The aim of this paper is to understand the price‐ending strategies in European restaurants and make practical suggestions to the managers. Design/methodology/approach – Data were collected from restaurant menus in three European countries. Results were compared with those of USA...

Persistent link: https://www.econbiz.de/10014762752