Volume 13, Issue 2 (1995) Hospitality Review Volume 13/Issue 2
Articles
Food Service Management: A Case Study in Adaptation
William P. Fisher
A Case Study in Crisis Management: Le Petit Gourmet Catering
Robert M. O'Halloran
Gauging Employee Theft and Other Unacceptable Behaviors in Food Service Operations
Richard F. Ghiselli and Joseph A. Ismail
Placement for Profit: Menu Item Arrangement on Customer-Activated Computer Screens
Ken Smith, Susan Gregory, and Susan Gould
Senior Savvy: Mature Diner's Restaurant Service Expectations
Kimberly J. Harris and Joseph J. West
Benchmarking Quality Management in Hotels
Deborah Breiter and Sheryl Fried Kline
Is Your Hotel MISsing Technology?
Loren Ford, Robert C. Ford, and Stephen M. LeBruto
The Hospitality Gap: Bridging Russia into the 21st Century
Dianne H. B. Welsh and Skip Swerdlow
Career Longevity of Hospitality Graduates
Lois A. Altman and Linda R. Brothers
Hospitality Administration Program Administrators View Core Areas of Knowledge
Jerald W. Chesser and Taylor E. Ellis
