... technology Service operations Operations management Hospitality branding Hospitality operations Operations management (OM) can be defined as a function that organizations can use which allows them to achieve goals due to the efficient use and acquisition of resources (Krajewski et al...

... operator. Casinos Operations management Racino operations Loss‐leader marketing Slot operations analysis Regression analysis Catering Racino is an informal term used to describe a horse and/or dog racing track which also offers gambling devices. For the most part, these gambling devices...

... these landmark properties as the brightest feathers in the brand’s fedora. Hotels Brand identity North America Marketing Operations management Brand management There are multiple benefits of branding on both sides of the supply‐demand cohesion: the demand side implications are realized...

..., and research methods. Marketing topics are rated higher overall by lodging managers than by food‐service managers, while each rated accounting, finance, and ethics in the mid‐range. © MCB UP Limited 1996 Hospitality industry Human resource development Marketing Operations management Tourism...

...Richard Teare Provides an overview of developments in hospitality operations management as reflected by articles published in: International Journal of Contemporary Hospitality Management, International Journal of Hospitality Management, International Journal of Service Industry Management...

... administration Decision making Hospitality industry Operations management Organizational processes The purpose of this review is to identify the distinctive themes and their related sub‐themes as reflected by articles published in the International Journal of Contemporary Hospitality...

... in the hospitality operations management curriculum. Discusses ways in which this might happen and discusses new curriculum styles and teaching materials which aim to achieve this result. All of education′s stakeholders are currently in transition. Structural change within the hospitality industry has brought...

...Peter Jones; Andrew Lockwood Reconciles the traditional view of hospitality operations based on process analysis, with the more recent output‐based model, by identifying four levels of hospitality operations management. Process analysis is appropriate for understanding operating systems; and output...

..., this stance is considered to be flawed and if a more accurate picture is to be gained, a holistic approach is needed and the industry should be considered as a whole. Argues that many of the techniques in operations management normally associated with manufacturing industries can be just as easily applied...

... of these facilities and their relevance. Curriculum Education Hospitality industry Operations management Training The purpose here is to present the results of a small descriptive study on the use of food and beverage facilities in education. In presenting this information it is intended to place...

...Peter J. Harris Presents an approach to hospitality operations management curriculum development in higher education programmes. The method proposed was developed in the context of the hospitality product and the management decision making involved in operations management. The determination...

...David Kirk Reviews the development of a systems approach to problem solving and operational management, including the differentiation between hard and soft systems. Argues that, given the occurrence in most problem situations of both technical and human dimensions, a hybrid of scientific, hard...

..., but their advancing years requires special consideration when developing leisure operations to meet their needs. © MCB UP Limited 1993 Age groups Facilities management Hospitality Leisure industries Lifestyles Operations management 4 INTERNATIONAL JOURNAL OF CONTEMPORARY HOSPITALITY MANAGEMENT 5,1...

... theatre, customer satisfaction is dependent on the actors and their performance. © MCB UP Limited 1992 Customer satisfaction Human resource development Operations management Service industries 12 INTERNATIONAL JOURNAL OF CONTEMPORARY HOSPITALITY MANAGEMENT 4 , 4 T heatre analogy and terms...

...Bob Brotherton; Mike Coyle Checklist questions asked of operations managers in the hotel industry regarding potential sources of variety are set out, including Human/Financial/ Material/Equipment/Time and Space Resources and Operational Methods, with the object of eliminating undesirable variety...

... the management and control of the three Vs within eight generic areas of management activity and across six resource input areas. © MCB UP Limited 1991 Hospitality industry Variants Operations management Strategic planning 26 INTERNATIONAL JOURNAL OF CONTEMPORARY HOSPITALITY MANAGEMENT 3,1 V...

... on the need to manage variety across the whole hospitality operation, as opposed to a concentration on product variety. The potential sources of variety are identified in the HOE′s products, processes and structures and proposals are advanced to assist the operational manager in managing variety...

... to the generation of unnecessary and undesirable variety in organisational structures, processes and products. The consequence of this is frequently an increase in complexity for the hospitality operations manager. This issue is addressed through an analysis of the sources of variability and a consideration...

... sector. It is suggested that increased usage of operations management techniques by hotel management is likely to result in improved productivity, and various examples are presented of situations in which these techniques can be successfully employed. © MCB UP Limited 1989 Hotel and catering...

... distribution and the responsiveness of managers in meeting consumer expectations. Some of the challenges for managers arising from a consumer research project undertaken by Highlife Breaks are considered. © MCB UP Limited 1989 Consumers Hotel and catering Operations management Retailing United...