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...

Links the application of benchmarking to the hotel′s ability to achieve continuous quality improvements. Defines both the operating and service subsystems of the hotel and clearly indicates specific methods for quality improvement in each. Places emphasis on the role of upper management in the...

It is commonly believed that service attitudes are more positive in the private than in the public sector of the service industry. The problems are addressed here. The aim of the project was to study service attitudes in hotel and restaurant staff compared to nurses in public hospitals. An...

Organisational culture has become a phenomenon increasingly demanding attention from responsible managers. This article provides a framework for understanding organisational culture, and describes three roles restaurant managers must perform in order to develop culturally sensitive and competent...