Purpose – The aim of this article is to identify the relationships between strategic orientations and various performance measurements in Spanish hospitality enterprises. Design/methodology/approach – With a sample of 189 hospitality firms, this study uses the Miles and Snow strategy...

Purpose – This study seeks to assess the balanced scorecard (BSC) approach to strategy and its usefulness for the international hotel industry. Design/methodology/approach – The paper undertakes a wide‐ranging literature review which focuses on strategic implementation and the BSC...

Purpose – The purpose of this paper is to assess the level of strategic management topic representation within the academic field of hospitality. The study addresses the following questions: what is the frequency of articles related to the topic of strategy in recent hospitality journals? How...

The potential implications of the European Social Charter for future human resource strategy within the UK hospitality industry is explored. Four key areas which were subject to change during the 1980s and which are likely to be affected by the proposed Community agreements are identified. This...

Draws on recently completed research project concerned with strategic management at Swallow Hotels. Reviews literature which is hospitality specific and concludes that there is relatively little available. However it is possible to identify three main approaches to strategic management and to...

Explores the use which is made of strategic management accounting in the hotel sector through case studies at six major UK hotel groups. Uses the definition of strategic management accounting – “the provision and analysis of management accounting data relating to business strategy:...

Proposes primarily to test empirically Smith′s entrepreneurial typology and Miles and Snow′s typology of strategy in the restaurant sector, and then to establish whether or not there is a relationship between type of entrepreneur and type of strategy. Evidence suggests that Smith′s two...

The application of McDonald′s product/production principles to other restaurant chains, and totally different social enterprises has been the subject of recent criticism. This “McDonaldization” is said to betoken a world of increased rationalization where large‐scale systems for the mass...

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...

Increasing competition in the hospitality industry in Europe and downsizing of head‐office staff in corporate firms will require the development of new unit‐level management skills. The change needed is from an operations orientation to strategic thinking – a difficult management...