The purpose of the study is to examine the impactof the timesharing concept on the resort industry in order to determine the industry's familiarity with timesharing and the industry's conception of the present and future effects of timesharing. The study utilizes two methods of research, primarydata and secondary data, to examine the concept of timesharing. This section includes information on the different forms of timesharing, the legal aspects, the marketing, management, finance and future of timesharing in order to educate the public about the concept. The primary data takes the form of a survey thatquestions hotel/motel operators in the Fort Lauderdale Beach area to determine their attitudes towards the impact of timesharing on the resort industy.

In many ways, the foodservice industry is barely at the beginning of its own "Industrial Revolution." The Industrial Revolution of 150 years ago was basically a transfer of skills from the hands of craftsmen to machines. The foodservice industry is today transferring skills from the hands of skilled craftsmen, the chefs, to the machines of the bulk processors. With unarguable certainty, the saucier is being replaced by pre-processed fresh and frozen vegetables, the chef is being replaced by fully prepared entrees, the waiter is being replaced by the waitress, the waitress by the cafeteria or fast food counter aide, the server by the vending machine, the executive chef by the food production manager. As the volume of public feeding increases every day, the need for new technologies in foodservice management becomes increasingly urgent. Men are being replaced by machines for the first time in the history of our industry. "Mass production" is a term which came into widespread usage in the early 1900s, and derived largely from America. There has never been a precise, widely adopted definition of the term, yet for most people mass production means the manufacture of products in large quantities by means of purpose-designed manufacturing facilities. Mass production has been adopted as a generic rather than a specific term. In the interests of clarity and simplicity we shall refer to this aspect of mass production as quantity production.

The purpose of this research is to identify and evaluate the nutritional problems that exist in the student population at the elementary school level in the Republic of Venezuela and to develop a system that will make it possible to deliver a more adequate diet to this population, with a greater fulfillment of their nutritional needs.

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The purpose of this research project was to analyze the reasons why foreign tourists visit Taiwan and their impact on the tourism industry in Taiwan. The descriptive survey method was mainly derived from primary data sources. However, secondary data was used to supplement the primary data sources. The study was concluded by supporting the hypothesis. The hypothesis stated that the attitude and the motivation of foreign tourists is identifiable.

The objective of this study is to find out if any significant difference exists in net profitability between restaurant operations which engage in accepted methods of menu planning and restaurant operations which do not. Also to develop a checklist of menu planning methods for restaurant operations to follow in order to avoid menu errors. The goal of this study is to help restaurant operations to be successful and profitable.

The years since World War II have witnessed a rapid growth in International Tourism consequent on improved technologies, increased affluence and leisure time in developed nations. Many of the poorer third World Nations lacking major marketable resources have opted for tourism as a developmental strategy hoping to draw some of the "free-spending" visitors to their shores thereby reducing the World's unequal distribution of wealth. Tourism promises beneficial effects such as the generation of urgently needed foreign exchange, employment and promotes overall economic growth. The objective of this thesis is to present information on the contribution of tourism when compared to the other major industrial sectors in Jamaica, in order to assist the island's planners in the decision as to whether or not tourism can be relied on to provide the economic development needed. In addition, to suggest possible strategies and areas for improvement to derive increased benefits from tourism while minimizing the negative impacts. The data for this paper comes from primary sources such as government publications and secondary sources mainly hospitality industry literature. Tourism can be an effective method of earning foreign exchange with proper planning and foresight to reduce to minimum tourism's negative impacts. Jamaica should carefully choose between a mere quantitative market expansion, the "mass" market or a "fewer but better" tourist market, the "class" market. The specific market chosen will determine the economic and social implications on the country and the type of facility planning necessary. Jamaica needs also to revitalize the tourist industry to build on its uniqueness, improve services and employee attitudes while indulging in a balanced policy of import substitution.

Employee theft in a beverage operation can cause critical management problems. The dollar amounts involved are large enough to tremendously influence the cost effectiveness of the total business operation. This subject has been investigated by means of a review of written material pertinent to the theft problem within beverage operation. To further explain the problem, the author has drawn upon his actual work experience as well as his experience as an instructor in this field. The problem of employee theft is not limited to the personnel in any particular job category. In this case, the possibility of theft extends from the entry level positions throughout the organization to top management. A method of control then becomes the primary emphasis of the author's work. This comprehensive control system for inventory, from purchasing to the delivery of the goods to the consumer, has the capability of reducing the opportunity for employee theft. In addition, the system can provide management with inventory information, cost per serving, customer preferences, etc. The control system is, therefore, not limited to controlling the opportunities for t-heft but can be utilized as an effective management tool as well. All of the benefits of the system can lead to better management and greater cost effectiveness of the beverage operation.

The purpose of this study was to determine the effectiveness of employee hiring programs in the catering business in the South Florida area. The descriptive survey method was used for the gathering of the primary data source. The study was conducted by supporting the hypothesis. The hypothesis stated that employee hiring programs in the catering business in the South Florida area are generally ineffective.

No description available.