Carl D. Riegel

The Multidimensional View of Commitment and the Theory of Reasoned Action: A Comparative Evaluation

This study examined the relative ability of the multidimensional view of commitment and the theory of reasoned action to explain employee intentions and predict work behavior. Variables within the theory of reasoned action were superior to commitment in explaining employee intentions to be punctual and to engage in altruistic acts. However, the theory of reasoned action did not explain unique variance in either volitional behavior (altruism) or in less volitional behavior (tardiness). Finally, foci and bases of employee commitment accounted for significant variance in both altruism and tardiness, and explained variance in both behaviors over and above variables contained within the theory of reasoned action. Implications of these findings for the usefulness of the approaches are discussed.

A bright future for hospitality education: providing value in the 21st century.

This article addresses the question of whether hospitality education will survive for another generation. The authors contend that hotel, restaurant, and institutional management education will be alive and productive in 2010. The hospitality environment and the implications of that environment are discussed, along with views of how the hospitality curriculum may evolve in the early 21st century.

Supplier relations and selection in the foodservice industry.

This paper reports the results of a questionnaire-based study of large-scale foodservice organizations with regard to supplier selection criteria and supplier relationships. It also examines current trends in vendorbases in terms of the number of vendors used, the amount of international buying being done, and the practice of single sourcing.

When the budget ax falls: A tale of survival

Abstract With the proliferation of U.S. hospitality-education programs, dwindling institutional resources to support those programs, and decreasing enrollments of traditional students, its evident that many programs will have to regroup or go out of business altogether. Such were the prospects faced by Washington State Universitys Seattle-based HRA program in 1993. It was only through the creative and cooperative efforts of faculty, staff, students, and industry leaders that the program still exists at all, providing a suitable model of survival for others to examine.

Hospitality Research At the Crossroads: an Agenda for Change

Hospitality management education has indeed come of age. The number and quality of academic programs, and the caliber of students continue to improve. Furthermore, faculty credentials are growing closer to those found in the more established academic fields. Educators no longer debate the necessity of research and scholarly publication. The number of submissions for CHRIE’s annual conference reaches new highs every year, and there has been an increase in the number of scholarly journals representing the field of hospitality, restaurant and institution management (HRI). All signs point to the maturation of hospitality management as

Professional Education: Balancing Rigor With Relevance

Although it may deviate from the most pure definition of &dquo;professional,&dquo; hospitality education is, nevertheless, generally regarded as a type of professional education. As such, it has been and is subject to widespread debate around the content and delivery of curricula. While this debate encompasses a wide range of issues, two areas of concern center on the practical versus the theoretical, and the notion of rigor versus relevance. It is our opinion that these concepts are not necessarily inimical, and our purpose here is to provide a perspective which holds promise for balancing these seemingly polar positions.

Standards in food-service purchasing.

Purchasing is a well-developed and specialized management function in the food-service industry. Purchasing agents contribute to the vitality of many companies by making key materials-management decisions and often by participating in top-level corporate decision making

On Being Number One

As we look to the future, HRI education seems to be on the brink of increased competition between programs for students, industry support, and placement of graduates. This marks a new era in hospitality education and suggests that successful programs in the ’90s will pay more attention to how they are compared to other programs and will take steps to identify those factors which will enhance their success in the immediate and long-term future.