Lally (2007) concludes that regulators must estimate the risk‐free rate as the yield‐tomaturity on Government debt with a term‐tomaturity equal to the regulatory period, to ensure that the present value of expected cash flows equals the investment base. The analytics behind this conclusion...

Hall (2007) challenges a fundamental point in the analysis of Lally (2007) and earlier papers: if the risk free rate within the allowed rate of return matches the regulatory term, then the present value of future cash flows PV0 equals equityholders initial investment C(1−L). Hall argues that...

Purpose – The purpose of this paper is to present some of the fundamental barriers and challenges in the use of Six Sigma as a business improvement methodology in the hospitality industry. Design/methodology/approach – The approach taken was to collate data through observations made by the...

This article is about wine, dining and enchantment. The purpose is to show how the wine and food‐service industries use theories of enchantment to sell their products in a competitive market. The goal of this article is to give restaurant managers an insight into these types of theories, which...

The WHATT forum focussed on the key relationships between industry and academics in the context of research. It revealed that significant differences exist in the importance placed on research by the major industry sectors of tourism and hospitality, and that the hospitality sector in particular...

Reviews the activities of the European Union (EU) (1994‐95) and the published work of UK‐based associations, government bodies, analysts and consultants (1990‐95). Identifies the relative influence of the EU in gaining wider recognition for hospitality and tourism and industry research in...

Examines aspects of change as reflected by articles published in the Hospitality Research Journal during the seven‐year period from 1989‐1995. Discusses how change (demographic, technological, societal, legal, cultural or ethical) is likely to influence the industry in relation to six...

Identifies five main themes from the articles published in the Cornell Hotel and Restaurant Administration Quarterly during a five‐year review period from 1990‐1995. The theme areas (hospitality training and education, human resources and organizations, restaurant and food service...

Provides an overview of developments in hospitality operations management as reflected by articles published in: International Journal of Contemporary Hospitality Management, International Journal of Hospitality Management, International Journal of Service Industry Management and Service...

Analyses the articles published in the FIU Hospitality Review during a seven‐year period from 1989‐1995. Identifies seven main themes: people and organizations; marketing; environmental change; total quality management and strategy; education; financial analysis and accounting practice; tourism...