Leslie E. Cummings

Gaming language: getting a handle on slots.

Abstract The gaming industry has its own colorful, often wry, and elusive vocabulary. Heres a primer focusing on one segment—slot machines.

Foodservice and Solid Waste Policies: A View in Three Dimensions

The purpose of this paper was to discuss the solid waste problem from three perspectives—that of the foodservice industry/operator, the solid waste policymakers in government, and the public, including foodservice consumers. The foodservice industry believes that government policies are making a scapegoat of them. Policy makers view solid waste problems as a priority; costly and complex to implement. They must deal with a general public that is unwilling to accept landfills, waste-to-energy plants, and source reduction. Acronyms such as NIMBY (not in my backyard) summarize the dilemma the policy maker faces in dealing with the public. Finally, the foodservice consumer is concerned both with the disposal of solid waste, and with overall environmental quality, but is accustomed to the convenience and functionality of disposables. At the same time, the public/consumers sometimes vilify the industry due to misperceptions and, perhaps, the tendency to target blame.

Issues facing education in an emerging aspect of tourism: the gaming industry.

With the pervasive growth in gaming around the world, the need is apparent for individuals educated in the foundations and nuances of the gaming industry. This paper summarizes evidence of a widespread interest in and need for gaming education, and will describe the current state of gaming education in four-year hospitality management programmes. Included are results from a preliminary international study to identify gaming courses in hospitality management programmes. This baseline study documents the current forms, scope, and distribution of gaming education. Also provided is some insight into what college and university gaming educators plan to offer in the near future.

Information technology supporting fast food phone-in order responsiveness

Abstract Foodservice establishment managers seeking to gain a competitive advantage in operating multiple units in one local area have anew type of information tool available. The systems include call-routing, data base and reporting software, in conjunction with a PC-based telecommunications network between units. Using it, phone-in orders can be expedited to the unit in closest proximity to the customer for pickup or delivery. Also, on-line customer records equip order takers to service callers on a more personable and, potentially, a more profitable basis. System management reports assist decision makers in more effective menu and operations management.

Considerations for Microcomputing Resource Decisions In Hri Programs

HRI decision-makers charged with putting in place appropriate microcomputer resources face the challenges of assessing needs, identifying educational objectives, and appropriating and allocating resources. In this paper are outlined major considerations for each area, supported by interviews, a literature review, and the experience of the authors. Vallen has been dean of a major hospitality administration program for 21 years. Cummings is a former computer analyst for a large computer firm and, for the past four years, has served as computing coordinator within the above program. Key terms: computing, funding, educational objectives, resource allocation.