Cynthia S. Deale

Environmental Sustainability in the Hospitality Management Curriculum: perspectives from Three Groups of Stakeholders

Debate about sustainability centers on the responsibilities of consumers and businesses working towards a sustainable future with a new focus on business management. This focus should be considered as a key component within undergraduate hospitality management programs with varied courses, content and sequencing. Graduates would possess a range of perspectives and competences increasing awareness of good sustainable business practices. To develop a meaningful curriculum model, three stakeholders (students, educators, and industry professionals) were assessed on their perspectives of environmental sustainability, its importance in hospitality curricula, and suggestions for course content and pedagogic approaches. The results suggest significant differences between the groups in their attitudes, behaviors, interest in sustainability, importance of environmental issues and topics in the curriculum.

Assessing the Relationship of CEO Compensation and Company Financial Performance in the Restaurant Segment of the Hospitality Industry

Abstract There is a perception that little relationship may exist between company performance and CEO compensation. CEOs have personal goals that can conflict with the interests of shareholders. One approach to resolving this has been to align the incentives of executives with the interests of the shareholders. This solution may affect how top executives behave, and the caliber of executives an organization attracts. Using the Nations Restaurant News Stock Index, this study examined the correlation between company performance and CEO compensation in the restaurant industry. Results show that a positive correlation exists, although weak, among CEO compensation, gross revenue, net income, and stock price. Regression analysis indicated that stock price was a statistically significant predictor of CEO compensation.

An Examination of Current Hospitality and Tourism Teaching Methods

Abstract The authors examined teaching methods and materials used in hospitality and tourism classrooms. International Council on Hotel, Restaurant, and Institutional Education members were sampled using an electronic survey accessed through an email link. The researchers inventoried techniques, support media, types of activities used in teaching and evaluation, and investigated relationships between these variables. Similarities and differences between public and private schools, two-year and four-year schools, subject matter taught, the type of teaching position held by the educator, and gender differences were also explored. Suggestions are presented for the future of teaching and learning in hospitality.

Environmental attitudes towards wine tourism

Wine tourism marketers frequently seek new ways to promote destinations, often executing ecologically sustainable practices. As consumer environmental knowledge of a wine tourism destination increases, consumer attitudes change, influencing perceptions of the environmental policies of a wine region. In this consumer-driven economy, it is therefore important to search for effective ways to market destinations, and one approach is selective marketing. By focusing on consumers in this manner, it is possible to understand better their concerns and motivations, which should aid in marketing and advertising efforts. This study investigated wine consumers environmental concerns and attitudes about wine regions. Results suggest environmental attitudes differed by demographics regarding the impact of wine tourism, providing ideas on further marketing efforts for those involved in wine tourism.

Formal and Informal Applications of the Technology Acceptance Model in the Hospitality Classroom

This study investigated the Technology Acceptance Model (TAM) in the hospitality classroom with the use of Interwrite PRS devices. Students responded to multiple choice questions in one of two alternative settings; one setting featured administration of a quiz while the other was aimed at assessing collective levels of understanding of class session content to give the instructor feedback. While the TAM was generally supported, analyses incorporating subjects grade point averages revealed distinct differences in the relationships between constructs in the two experimental settings. These differences are discussed, suggestions for further research are proposed, and implications for hospitality education are presented.

CEO Turnover in the Foodservice Industry: Is There a Relationship to Key Financial Performance?

The foodservice industry has grappled with turnover at the operational level for many years, and at the managerial level turnover appears to be greater than in other industries. At the corporate level, it appears to be increasing; whats more, the individuals at this level (executive managers and boards of directors) are ultimately responsible for the strategic direction and financial success of a business, and excessive turnover could affect the capacity for growth and constrain profitability. This study examined the relationship between firm performance and CEO turnover in the restaurant segment of the hospitality industry. Logistic regression indicates that negative stock and accounting returns can be a good predictor of turnover. In addition, the results of this study suggest another stage of life cycle development, representing rebirth or a “postlisting life cycle.”

Marketing Locally Harvested Shrimp to South Carolina Coastal Visitors: The Development of a Culinary Tourism Supply Chain

ABSTRACT This exploratory research investigated the connection between sales of shrimp at dockside retail establishments or by shrimp fishermen direct to the consumer, as well as the development of an effective culinary tourism supply chain for shrimp. Data from the South Carolina Coastal Tourism Survey (2004) were examined and the connection between wild, locally caught shrimp and tourism in South Carolina was investigated. Multiple regression analyses were conducted to determine the influence of 28 shrimp attributes on five different shrimp-tourism distribution options and revealed that four different combinations of shrimp attributes significantly influenced the food supply chain scenarios.

Hospitality students and their stereotypes: a pilot study

In a pilot study identifying the stereotypes of students enrolled in US hospitality programs, the authors examined two simple questions: Who or what groups of people are you prejudiced against and why; and who or what groups or people are you biased towards and why? The findings uncovered positive and negative beliefs regarding the characteristics, attributes, and behaviors of members of certain groups of people. Suggestions for educators to help reduce the use of stereotypes are included.

Developing Visual Skills and Powers of Observation: A Pilot Study of Photo Interpretation

Through photos and photography experiences students can learn about specific content, photography, observational skills, research, and writing skills (Carroll, 2005). In this increasingly visual world it is more important than ever to help students apply critical thinking skills to address visual stimuli. This article focuses on a photo interpretation study and offers teaching techniques using photo imagery and its support technology to enhance students learning experiences. In this pilot study, students impressions of photos of several hospitality industry scenes were evaluated to explore what they observed in the photos.

Service Matters in Education

A review of service related literature was coupled with exploratory research to better understand the concept of service in an educational setting. Results indicated that school leaders believed that a variety of attributes of service are important and were receptive to the concepts of hospitality service as it can be applied to educational environments. The following four factors emerged through exploratory factor analysis: public relations, indefinables, receptiveness, and constancy. The pilot study showed that determining the important attributes of service in education is complex and further research is recommended.