Joan Marie Clay

Profiles of successful restaurant managers for recruitment and selection in the US.

Today’s successful restaurant manager needs to possess a diversity of talents, abilities, and skills. Presents profiles of successful managerial recruits for quick service, midscale and upscale restaurants in the US. Factor analysis was used to reduce the number of attributes and traits that were identified for being a successful manager in the restaurant industry. Seventy‐two success attributes and traits were reduced to 12 identifiable components. The components’ relationships with the demographic factors were then studied using Chi‐square tests. Profiles for being a successful manager in quick service, midscale and upscale restaurants were developed.

Accessibility of hospitality and tourism websites: a challenge for visually impaired persons.

An analysis of twenty websites operated by hospitality and tourism companies found numerous issues that would interfere with the use of those websites by persons with visual impairments. While the U.S. courts have been mixed on the question of whether the Americans with Disabilities Act applies to websites, the wise course is for hotel and tourism companies to ensure that those with visual impairments are easily able to use their sites. One source of design guidelines is the Web Content Accessibility Priority 1 Guidelines, developed by the World Wide Web Consortium.

Employment‐at‐Will Statements: Perceptions of Job Applicants

Employers in the USA often use employment‐at‐will statements in the employment application process to minimize their vulnerability in post‐discharge litigation. Reports survey results of job seekers′ attitudes towards such statements. The findings suggest that applicants would prefer to join organizations that do not include employment‐at‐will statements in the application process and that job‐seekers′ perceptions of the greater risk involved, greater expectations of employees, and a lack of company concern regarding its employees would significantly influence their views of an employment‐at‐will organization.

Show me Your Service: The Paradigm of Student Customer Satisfaction Revisited

Abstract Perceived institutional effectiveness has often been interpreted to mean customer/student satisfaction with academic studies, university services, and general student life. Students have expectations regarding their educational experiences. This research paper examines the issue of student satisfaction with university services at the departmental level. A strategy is also proposed for assessing student satisfaction at the departmental level at institutions of higher education.

The defamation trap in employee references

Abstract Delamation occurs when one person intentionally and falsely speaks ill about another. But where does that leave managers who are asked for references after dismissing employees under trying circumstances?

Child-Labor Laws and go the Hospitality

State and federal regulations covering employees under age 18 are specific, and state labor-department officials have tightened enforcement. Ironically, many hospitality-industry operators remain unfamiliar with labor-law provisions and risk large fines. No one under the age of 18 may be hired for a hazardous position, defined primarily as work that involves operation of machinery, including motor vehicles. Children aged 14 and 15 may not work more than 18 hours per week during the school year and may not work past 7:00 PM on school nights. Time regulations are slightly less stringent during summer vacation and school recesses. While the National Restaurant Association is encouraging the government to ease child-labor restrictions, child-labor groups are trying to tighten the law.

Consumer Attitude Toward Adding Quick-Service Foods to In-Flight Meals

Summary This study examines consumer attitude toward the addition of quick-service foods (QSF) to domestic coach class in-flight meals. Multiple regression analysis is used to test two hypotheses. Findings indicate that airline passengers who are satisfied with current airline food do not want QSF added to in-flight meals. However, airline passengers who currently enjoy QSF would like to see the addition of QSF to in-flight meals.

Protected employee concerted activity: Hospitality-Industry implications

Many fired employees now challenge their terminations by going to court. Employees can file charges with the National Labor Relations Board (NLRB) claiming a violation of the protected concerted activity provision of the National Labor Relations Act (NLRA). The NLRBs current interpretation of protected concerted activity is that an employee or employees must be acting on behalf of other employees in complaining about wages, hours, or working conditions, or trying to enforce a provision in the collective-bargaining agreement. Before a manager decides to discharge or discipline an employee, it is wise to determine whether the employee is engaged in protected concerted activity. If so, the employee is protected by Section 7 of the NLRA and, if discharged, may then have to be reinstated, most likely with full back pay.

Restaurants in the Sky: Consumer Preference for Brand Name Foods In-Flight

ABSTRACT Increased airline spending on foodservice has not resulted in an increase in the perception of food quality by airline passengers. Airline co-branding with popular branded restaurant concepts is a strategy for positively increasing the perception of in-flight meal quality. Using a structural equation modeling approach, this research effort proposed and tested a simple model for the inclusion of branded restaurant concepts in-flight. U.S. airline passengers were asked to rate their preference for 30 restaurant chains if their products were to be included in-flight. The data were analyzed using AMOS 4.0. The results showed that chicken segments-Popeyes and KFC were most desired in-flight followed by the quick-service chains Subway, Taco Bell, and Wendys. Pizza concepts-Pizza Hut and Papa Johns placed third while dinner house concepts Applebees, Romanos Macaroni Grill, and Ruth Chris Steakhouse were least desired in-flight by survey respondents.