The need for competent management personnel has created outstanding career opportunities for foodservice and lodging management graduates. This increased demand, however, has also created problems in the development and evaluation of hospitality education. Academic programs in hospitality vary considerably, and there has been little effort to identify competencies for hospitality occupations, especially at the baccalaurate level. The researcher, therefore, undertook this study to develop and assess the educational skills and competencies needed by hospitality managers upon graduation. Today's beginning hospitality manager needs a diversity of talents, skills, and competencies to meet the expectations of the industry. Human relations and conceptual management skills, however, deserve serious consideration in baccalaurate programs. The top five competencies which were rated by the respondents deal directly with human relations skills and attitudes. Technical skills are important, but should not be considered a priority in relation to the entire educational process.
This paper discusses how the instructional use of spreadsheets can help focus student attention on the influence of cost control variables and provide increased practice opportunities for students learning cost control concepts. Discussion addresses the question of whether any instructional improvements would justify increased use of computer spreadsheets for teaching content in undergraduate cost control courses.
The restaurant industry, along with other service industry sectors, is making signifi cant capital investment in point-of-sale (POS) technology to improve the quality and effi ciency of its delivery process and to gain competitive advantage. This paper discusses the impact of POS technology on customer service, competitive advantage, employee effi ciency, and satisfaction, and looks at whether or not the investments in POS technology are justified with regard to those areas.
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