49 research outputs found

    Impact of Employee Management on Hospitality Innovation Success

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    The author report on a survey of 185 hospitality manager to examine which employee management practices are associated with success in hospitality innovations. The result suggest that successful new hospitality projects are guided by a strategic human resource management approach, have higher level of training, implement behavior- bared evaluation of their front-line staff and empower their employees

    Hospitality Innovations: Identifying Successful Practices

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    The authors report on a survey of 185 hospitality managers to investigate which process activities are related to the success of new hospitality innovations. The results suggest that successful new hospitality projects result from a more holistic, systematic, and professional approach to the innovation process

    The North American Spa Industry: An Examination of Emergent Trends

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    The spa industry is rapidly growing, both in North America and around the globe. However, hospitality and tourism professionals seem to be surprised and unprepared of the impressive evolution. The authors report of the North American spa industry’s current practices and emergent trends that are likely to prove significant for spa stakeholders and educators in this growing field of inquiry

    Maximizing Hospitality Learning Outcomes: An Integrated Experiential In-Class Approach

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    This study explored the influence of an experiential, in-class approach to the hospitality curriculum as a means of increasing its efficiency and effectiveness. Specifically, the study provides an example of how hospitality faculty might utilize an experiential, in-class approach to integrate additional hospitality-specific content along with process and content issues for working in teams and team decision-making. The results of this study support the efficient and effective use of an experiential inclass teaching method. The value of this study is twofold: (1) it provides an initial test of this approach’s usefulness and (2) it provides a forum for continued conversations of how experiential approaches can be utilized to enhance and reinforce other hospitality content and managerial skills and to bridge the gap between vocational and liberal education outcomes

    Pompe disease diagnosis and management guideline

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    ACMG standards and guidelines are designed primarily as an educational resource for physicians and other health care providers to help them provide quality medical genetic services. Adherence to these standards and guidelines does not necessarily ensure a successful medical outcome. These standards and guidelines should not be considered inclusive of all proper procedures and tests or exclusive of other procedures and tests that are reasonably directed to obtaining the same results. in determining the propriety of any specific procedure or test, the geneticist should apply his or her own professional judgment to the specific clinical circumstances presented by the individual patient or specimen. It may be prudent, however, to document in the patient's record the rationale for any significant deviation from these standards and guidelines.Duke Univ, Med Ctr, Durham, NC 27706 USAOregon Hlth Sci Univ, Portland, OR 97201 USANYU, Sch Med, New York, NY USAUniv Florida, Coll Med, Powell Gene Therapy Ctr, Gainesville, FL 32611 USAIndiana Univ, Bloomington, in 47405 USAUniv Miami, Miller Sch Med, Coral Gables, FL 33124 USAHarvard Univ, Childrens Hosp, Sch Med, Cambridge, MA 02138 USAUniversidade Federal de São Paulo, São Paulo, BrazilColumbia Univ, New York, NY 10027 USANYU, Bellevue Hosp, Sch Med, New York, NY USAColumbia Univ, Med Ctr, New York, NY 10027 USAUniversidade Federal de São Paulo, São Paulo, BrazilWeb of Scienc

    QSR Choice: Key Restaurant Attributes and the Role of Gender, Age and Dining Frequency

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    This study examined the relationship among seven QSR attribute factors that impact QSR selection decisions. The seven factors are described as quality indicators, setting, marketing, price/value indicators, dietary considerations, access issues and special promotion. Gender, age and dining frequency were shown to impact the strength of the relationship with many of these factors. The results of this study provide valuable information for practitioners involved in QSR concept planning and operations management. The findings support the need of researchers to evaluate and control key customer variables in service encounter research
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