Table of contents
Does organizational climate add to service quality in hotels?
Michael C.G. DavidsonThis paper examines organizational climate and organizational culture within a hotel industry framework. An argument is put forward that there is a causal link between good…
Job satisfaction and organizational commitment in the Hong Kong fast food industry
Terry Lam, Hanqin Qiu ZhangStudies of new employees’ socialization have gained importance in the fast food industry in view of the demand for high quality service in this increasingly competitive business…
Realities, threats and opportunities facing the Portuguese tourism industry
Mahmoud Yasin, Jafar Alavi, Filipe Sobral, João LisboaThe growth in the global tourism market place presents many countries with great opportunities to capitalize on their natural competitive advantages. However, achieving the…
Are consultants blowing smoke? An empirical test of the impact of menu layout on item sales
Clark S. Kincaid, David L. CorsunFor years, menu design consultants have asserted that the layout of the items on menus is asociated with item sales. To date, no scientific studies exist either supporting or…
A new medium for data collection: online news discussions
Yaniv Poria, Harmen OppewalThis paper explores the possible uses of online news discussions that emerge following the publication of news on the Internet. It is suggested that this medium provides those…
The training and retention of chefs
J.D. PrattenThe development of the British restaurant sector is described and the ages of those involved are investigated. The progress of a prospective entrant to the industry is traced. The…
Information technology in small Scottish hotels: is it working?
Ian BuickIt is widely recognised that the small hotel sector of the British hospitality industry is an under researched area, even though small hotels dominate the business. While some…
ISSN:
0959-6119Online date, start – end:
1989Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditor:
- Prof Fevzi Okumus