The hospitality industry is a service industry of multiple arts. Despite the various scales of hotels, they all aim at the same goal ¡V to provide various services to satisfy the demands of the public in the aspects of food, clothing, shelter, transportation, and entertainment. ¡§Human¡¨ is the most important resource of the hospitality industry, and the master of utilizing and manipulating other resources in this industry. But in practice, the performance of ¡§human¡¨ is volatile and unstable, so it is hard for managers to persistently maintain the service standard for a long term. In other words, in the service industries such as hotels, the improvement of service quality hinges on the management of employees¡¦ behaviors before they interact with clients. Thus, if performance management can be properly implemented, the employees can understand the correct service indices and provide satisfactory services to the clients. However, whether an enterprise has reasonable performance management indices and systems, the evaluation result and effectiveness are closely correlated. Therefore, this study aimed to provide a reference standard that the hospitality industry could use to evaluate their reception clerks and the clerks could use the evaluation model as a goal they work for, in hope of enhancing the competitiveness of the both parties. In the procedure of the research, the first stage was based on literature reviews to organize and analyze the performance indices for evaluating reception clerks in the hospitality industry. In the second stage, an interview with professional managers of the industry was conducted to verify the indices and hierarchy levels. At last, Analytic Hierarchy Process (AHP) was applied to derive the weight of indices for evaluating the reception clerks and establish a performance evaluation model for reception clerks in the hospitality industry. In terms of the derived weights, among the 3 constructs, ¡§work achievement¡¨ had the highest weight ratio, taking up as high as 42%. As a result, the property of a hotel reception clerk¡¦s work heavily relied on work achievement. According to the service characteristics of the hospitality industry, as the reception clerks were the most front personnel to contact and serve clients, their service quality, professional ability, problem-solving ability, and etc. would be promptly presented to the clients and represent the company in clients¡¦ first impression. So they were of high importance. This study also verified the application of the study results to the practice. Thus, in addition to building a ¡§Reception Clerk Performance Evaluation Scale¡¨ with derived indices and weights, the researcher also sought the assistance of managers of a hotel to conduct the empirical study. The results also showed that the study was in accordance with the current situation and could be practically applied to the industry. And in the survey, it was found that performance evaluation systems were not prevalent among the surveyed hotels. Less than 30% of the hotels implemented the evaluation system. Thus, if performance appraisal operations could be effectively implemented in the industry to reinforce management and motivate employees, it was believed that the overall business performance could be enhanced and the competitiveness of the industry could be strengthened too.

Thesis (Ph. D.)--Open University. BLDSC no. DX214362.

D. Tech. Food and Beverage Management / The main aim of this study is to compile a demographic profile of the hospitality supervisor currently occupying this position and to carry out an investigation into the variables regarding the importance of experience and the perceived importance of those competencies (performance dimensions) essential to performing the duties of a supervisor.

The present research has investigated the problem of energy management and conservation in the Hotel sector of Cyprus; one of the most important and most dynamic sectors of the island's economy. The methodology of the soft systems approach was considered as the most appropriate method for tackling the complexities involved in the problem situation. The outcome of the research demonstrated that the adoption of this methodology is suitable for investigating problems of energy management and conservation and can indeed be extended by use of "systemic" interactive computer simulation methods. The existing problem situation in the Hotel industry was investigated through design and execution of questionnaires addressed to the main human actors, energy audits, site visits, discussions and statistical analysis of energy related factors. Serious deficiencies were found at all levels. Energy consumption and use patterns were analysed with respect to quantity, quality and timing of energy use. Existing and new technologies were evaluated using life cycle cost-effective analysis methods. Evaluation of alternative energy supply "mixes" using computer simulation techniques were made, which demonstrated the viability of cogeneration, wind and solar collection approaches in some situations. The research concluded that: (a) there is good scope for energy conservation (in the range of 10-20%) by modifying user habits, hotel energy demand, remodeling of existing technology and introduction of new energy efficient technology. (b) there is an immediate need to provide training and education to all human factors involved. (c) there is a need to modify existing energy-policies. (d) there is need to introduce new energy management infrastructure at National level and below. (e) there is real need for changing the attitudes towards energy conservation of all "actors" involved. (f) there is need for further investigation of the energy supply and demand patterns of hotels. Recommendations concerning the introduction of training and education, and changes in policy, attitudes, practice and energy use, and infrastructure are made. All recommendations are based on conceptual models developed following the application of the soft systems methodology.

Thesis (Ph. D.)--University of Hawaii at Manoa, 1996. / Includes bibliographical references (leaves 410-422). / Microfiche. / 2 v. (x, 422 leaves, bound) ill., map 29 cm

Today the Taiwan food service industry is faced with growing public environmental concern, increasing requirement from government, and a more competitive market environment. Research related to environmental management in the Taiwan food service industry is still very limited. This research aims to study how corporate (head office) level decision makers in the food service chains recognize the impact of environmental issue on their business, and what factors might influence them putting this issue into firms' strategic plans. A series of questions have been developed based on the literature and the conceptual framework in order to gain an understanding on how the motivating factors can influence food service operators towards implementing environmental strategies. A questionnaire survey complemented by interviews was used to assess the influence of public concern, government's environmental policy, competitive advantage, top management commitment, firm's capability, and environmental orientation on environmental strategies in food service chains. For the survey study, 133 Taiwan food service franchisors who are on the registration list of the Taiwan Chain Store and Franchise Association (TCFA) were purposely chosen. The data obtained from the survey provided a wide-ranging exploration of what is happening overall in the food service chain regarding environmental strategies and the attitudes and perceptions towards motivating antecedents. Furthermore, the survey provided an opportunity to identify a pioneering company for the further in-depth case study in which each of the motivating factors and environmental strategies were studied in more detail, and the associated relationships between them and the key motivating factors were able to be determined. / Thesis (DBA(DoctorateofBusinessAdministration))--University of South Australia, 2006.

This thesis examines the shift from traditional on-site industry education (apprentice style learning) to tertiary education in academically-centred institutions, with particular emphasis on professional culinary education. With the deceptively seamless transition of numerous crafts and trades from their traditional apprentice/journeyman training and education schemes, into the tertiary education sector - from the late 1960s up until today - a crack had been created in the education process. The government had acknowledged that the possible 'confusion' and 'drop back' in traditional training schemes and apprenticeships had, to some extent, been a case of confusion or misinterpretation on the part of trade and industry and new trainees. Particularly, when the general comprehension of the 'newly' altered Education Act, New Apprenticeship Act and government-promoted shift of autonomous industry bodies to a centralised State controlled system had been largely ineffective, there was an observable decline in the traditionally mentored and educated crafts and trades. The investigation extends beyond the recent 'symptoms' of changing government Acts, extensively developing (global) tertiary education and evolving industry education responsibility to explore the deeper influences and controls of change which have brought us to where we are today. This exploration will cover a diversity of education history, government policy, industry renovation and significant world events which have changed the path of the modern journeyman and professional craft and trade education. Within the New Zealand context, little research has been found or published on this particularly involved theme [the Modern Journeyman and professional culinary education], which, by its absence has contributed to a wide chasm of unanswered enquiries and uncertainties, which now needs to be investigated. This treatise explores three key areas of 'power and control' within the arenas of politics, education and industry education. These are considered through the multi-perspective lenses of critical social science, existentialism and postmodernism. Specific attention is paid to the practical aspects of the evolving (culinary) Journeyman and the seemingly repetitive patterns of 'power and control' that have emerged from the multifarious disciplines and time-frames. Throughout the development of Western European education and the advancement of craft and trade (knowledge and practices), there has been a question of value, ownership and 'privilege' attached to who, how, where and what can be taught and learnt. And in many cases the State has either stepped in to regulate the process - as a matter of civil duty, or has taken over the process - as a form of social and ideological control. In the case of the Culinary Journeyman, the New Zealand tertiary system and the shifting authorities of professional knowledge and practice, the price which may eventually be extracted for the targeted control of education practice (mentored/apprenticed learning) and professional knowledge development, may be more than the cost of an admission to a professional tertiary cookery course in the future.

Thesis (D.B.A.) -- University of Western Sydney, 2003. / "A dissertation presented ... in partial fulfilment of the requirements for the degree of Doctor of Business Administration" Includes bibliographical references.

Dissertation (Ph.D.)--Auburn University, 2007. / Abstract. Vita. Includes bibliographic references.

Thesis (PhD) -- University of Western Sydney, 2000. / Includes index. "November 2000" "Submitted in fulfillment of the requirements for the degree, Doctor of Philosophy, University of Western Sydney" Bibliography: leaves 321- 345.