Table of contents
Front‐office Staff Selection Techniques
Robert Z. Waryszak, Thomas G. BauerReports a study of selection techniques used for front‐office staffrecruitment in hotels and motels in the state of Victoria, Australia. Asurvey of 172 establishments with more…
Employee Feeding – An Overview
John S. A. EdwardsThe first of two articles provides an overview of employee feeding(one of the largest components in the catering sector), and some of thechallenges currently being faced. The…
Two Styles of Hotel Manager, Two Styles of Worker
Darren Lee‐RossEvidence suggests that the hotel sector has high levels of labourturnover, especially in seaside resorts. To help explain this, at leastin part, management styles and their effect…
“Exporting” Eurostyles to the USA
Josef A. MazanecDiscusses consumer lifestyle attributes and psychographic data withrespect to market segmentation and as systematized by“Eurostyles”. Describes a sample application of a…
A Question of Size
Martin PeacockGives a report on a project to derive a classification of size forthe hospitality industry. London hotel and restaurant managers wereasked for a subjective impression of their…
Developing Culture in Short‐life Organizations
Laurie Mullins, Karen Meudell, Helen ScottIn hospitality operations customer satisfaction relies heavily ongroup‐based activities and the need for different departments to workclosely together. It is particularly…
ISSN:
0959-6119Online date, start – end:
1989Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditor:
- Prof Fevzi Okumus