By: Bradford Hudson Historic hotels are a recognized product type in the lodging industry and may be found in significant numbers throughout the globe. Much of the academic and popular literature about these hotels focuses on their architectural, social, or business history. Less has been written about how such history might represent a value proposition […]
By: Rachel DeSimone Photography: Kristen Tieg Formal restaurant reviews made their debut back in 1941 when Duncan Hines, known today for his boxed-cake mix, put out his first restaurant guidebook, Adventures in Good Eating. The intention was, “to guide travelers and protect them from eating poisonous food from unsanitary places,” according to his biography by […]
By: Leora Halpern Lanz & Jovanna Fazzini Inefficient algorithms drove various search engines throughout the 1990’s. Search results were at times unrelated to the proposed query, and were cluttered with spam. Google soon devised a more organized and systematic search result listing, and the relevance of search results improved exponentially. The plethora of data distributed […]
By: Stanley I. Buchin, D.B.A. Last year, restaurant trends stretched from a rise of dining in retail stores to paleo and gluten-free menus. According to Baum + Whiteman 2015 Food & Beverage Forecast, this year’s trends will include technology like tablets immersed into the dining experience, expanding on diners restless palates who have had enough […]
By: Christopher Muller, Ph.D. A century of commercial competitive conflict between the grocery (food at home or “FAH”) and restaurant (food away from home or “FAFH”) distribution channels is now being fought on an unexpected but previously contested battlefield: who will own the “convenience” of delivery in the consumer’s mind. Just one hundred years ago […]
By Mirembe B. Birigwa The legendary Pan American World Airways remains a bastion of nostalgia and cultural significance and serves as a case study in how airlines adapted their hiring practices to reflect the social movements of the 1960’s and 70’s. To maintain a competitive advantage, top companies thriving today are tasked with conveying a […]
By Bradford Hudson, Ph.D. The age of firms and the implications of organizational longevity have been recurrent topics of interest among business scholars. However, attempts to catalogue or quantify the age or number of older firms are relatively rare. Even fewer scholars have investigated the longevity of brands, as opposed to the longevity of organizations […]
By Matthew Arrants There is a relative boom going on in college- and university-owned hotel development. Across the country there are approximately 85 hotel facilities that are owned by colleges and universities, with another 14 in the development process. These facilities are unique in that they are owned directly by the schools and are closely […]
By Erinn D. Tucker In various parts of the United States, there is a significant workforce shortage because of an inadequate supply of workers with in-demand skills. Even though many Americans are graduating from high school and college, employers are concerned about the preparation and specific skills of new graduates. Unless major improvements are made […]
By John D. Murtha Doctors say that people who exercise, eat right, reduce stress, and have a balanced outlook on life stay healthy and live longer. So, could it be said that teamwork, having the right resources, maintaining a stable operation and fostering a productive culture will make a hotel healthier and more successful over […]