Cornell University School of Hotel Administration

to raise their levels of success. Additionally, one needs to plan so that they can become experienced, be financially prepared, knowledgeable of their market and its customers, and pay close attention to customer quality. The Cornell University School of Hotel Administration confirms that the most successful restaurateurs have a clear concept and the ability to implement it consistently, as well as the determination to succeed and the flexibility to adapt to changing market conditions (including economic

to hotel staff anywhere in the world when that guest checks in. "Our job is to deliver those [details] in context and automatically at the hotel.” (Mullich, 2011, p.1) Mullich, J. (2011, online) provides a more detailed definition through Nick Price, the Group's Chief Information Officer who outlines in this quote, what the hospitality industry is about “The hospitality industry is about people being hospitable and giving a great experience at each hotel. If a frequent guest at one hotel was

Operations and Human Resource Management: Working together for a better tomorrow Lori A. Erickson East Tennessee State University Introduction Historically, operations management and human resource management have been separate fields, only interacting for administrative issues regarding payroll and other matters (Boudreau et al., 2002). However, human resources play an integral role in the development of strategic plans for organizations. Since no operations can take place without the human

The role of strategic groups in understanding strategic human resource management Judie M. Gannon Oxford School of Hospitality Management, Faculty of Business, Oxford Brookes University, Oxford, UK The role of strategic groups 513 Liz Doherty Business School, Sheffield Hallam University, Sheffield, UK, and Angela Roper School of Hospitality & Tourism Management, University of Surrey, Guildford, UK Abstract Purpose – This article aims to explore how understanding the challenges faced

Service Quality Model Perspective Muhammad Sabbir Rahman1, Abdul Highe Khan2 & Md. Mahmudul Haque2 1 2 Graduate School of Management, Multimedia University, Cyberjaya, Malaysia Faculty of Economics and Management Sciences, International Islamic University Malaysia, Kuala Lumpur, Malaysia Correspondence: Muhammad Sabbir Rahman, Graduate School of Management, Multimedia University, Persiaran Multimedia, 63100 Cyberjaya, Selangor Darul Ehsan, Malaysia. Tel: 60-19-239-4097. E-mail:

What makes a restaurant successful? There are many factors that come into play when considering opening a restaurant. You must look at many categories and be sure to cater the design, atmosphere, menu items, and even pricing down to a tee. I found articles written by professionals who have all had extensive experience in creating a restaurant from the ground up. While there is never a sure-fire way to make a restaurant, successful these are just some of the values that the top names in the industry

properties, but these electronic tools are not always compatible with the operating atmosphere of a hotel. If you want to introduce yield management at your property, you may need to make some changes first by Sheryl E. Kimes YIELD MANAGEMENT is becoming part of the standard operating procedure for many hotels with sophisticated electronic property-management systems. Appropriately tailored to the hotels they serve, yield-management systems generally increase revenue and take much of the guesswork

Hospitality Management 18 (1999) 427}442 Operational issues and trends in the hospitality industry Peter Jones School of Management Studies for the Service Sector, University of Surrey, Guildford, Surrey, UK Abstract This article makes some predictions about the future by considering operational issues in the "rst part of the next century. Hospitality operations management is considered at two levels * the "rm level at which strategic operations management takes place; and the unit level

management, market orientation and hotel performance: The moderating effects of external environmental factors Cheng-Hua Wang a , Kuan-Yu Chen b , Shiu-Chun Chen a,∗ a b Graduate School of Business and Operations Management, Chang Jung Christian University, Taiwan, ROC Department of Recreation Sport and Health Promotion, National Pingtung University of Science and Technology, Taiwan, ROC a r t i c l e i n f o a b s t r a c t With the market competition of hotel industry being heated, it is

Introduction: Brief history: - Burger King 's first restaurant, originally called Insta Burger King, was opened on December 4, 1954 in a suburb of Miami, Florida by James McLamore and David Edgerton; both alumni of the Cornell University School of Hotel Administration. - In 1967, after eight years of private operation, the Pillsbury Company acquired Burger King and its parent company Burger King Corporation. At the time of the purchase, BK had grown to 274 restaurants in the United States