International Journal of Contemporary Hospitality Management: Volume 17 Issue 4

Revenue models in haute cuisine: an exploratory analysis

Bernard Surlemont, Diego Chantrain, Frédéric Nlemvo, Colin Johnson

The aim of this paper to shed light on the strategies adopted by chefs and to identify the most successful in terms of Michelin rating and profitability.

Applied research and educational needs in food service management

Svetlana Rodgers

The paper aims to provide a better understanding of food service technologies, applied research and technical literacy needs in hospitality.

Factors influencing productivity in small island hotels: Evidence from Northern Cyprus

Hasan Kilic, Fevzi Okumus

The purpose of this paper is to report on an empirical research study which investigated the factors influencing productivity in hotels in Northern Cyprus.

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

J.S.A. Edwards, H.L. Meiselman

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…

Tuning into tensions at times of change: The experiences of line and HR managers in a contract catering firm

Norma D'Annunzio‐Green, Helen Francis

The purpose of this paper is to present case study evidence of how managers in a contract catering firm made sense of an organisational change initiative that encouraged them to…

Pubwatch: questions on its validity and a police response

John Pratten, Nigel Bailey

The purpose of this paper is to raise some of the criticisms that have been made of the Pubwatch scheme, and seeks to address them.

Executive insights on globalization: Implications for hospitality managers in emerging locations

J. Mark Munoz

To provide an enhanced understanding of the changing business dynamics resulting from globalization, and offer hospitality managers in emerging locations strategies for success.