International Journal of Contemporary Hospitality Management: Volume 1 Issue 1

Sous‐vide Cooking and its Application to Cook‐chill – What Does the Future Hold?

Joachim M. Schafheitle, Nicholas D. Light

The changing demands of consumers, advances in technology and thepressures of the economic climate have led to many changes in cateringover the last two decades. Among other…

Management Selection in the Hospitality Industry

Philip Worsfold

Research on the traditional approach to selection is considered,and suggestions are made for improvements to this approach. Attention isdrawn to the need to improve selection…

Budget Hotels – A Case of Mistaken Identity?

Angela Roper, Rita Carmouche

The term “budget” hotel has become a buzz word in thehotel and catering industry. It is argued that it is a misnomer as itimplies a homogeneous product when, in fact, “budget”…

Flexible Working in the Hospitality Industry: Current Strategies and Future Potential

Andrew Lockwood, Yvonne Guerrier

Interest in flexible working methods is increasing in thehospitality industry but to date there is little research evidence ofcurrent practice or potential. The range of methods…

The Operational Challenge of Hotel Short Breaks

Richard Teare, Mike Davies, Bill McGeary

Sustained growth in the short break market has enabled hotelcompanies to develop nationally recognised brands such as ThistleHotels′ “Highlife Breaks”. Success in the…