Misty M. Johanson

The value of graduate education in hospitality: industry's perception

This research undertakes the critical project of evaluating industrys perception of hospitality graduate education. Through this exploratory descriptive study hospitality industry recruiters were interviewed to reveal their opinions on whether graduate education is necessary in todays competitive environment, as well as what type of graduate degree is most marketable. Key competencies essential for a masters level graduate are identified and subject areas of critical importance in graduate programs are uncovered. Differences in opinions among the segments of the industry are reported and evaluated as well. This study presents vital implications for driving the future development of hospitality graduate education programs and curriculum.

Food and beverage levels during the 2008‐2010 economic downturn in clubs

Purpose – The purpose of this study is to examine the food and beverage revenue changes in private clubs in the USA during the economic downturn from 2008 to 2010.Design/methodology/approach – Over 1,000 private club managers in the USA were surveyed to determine the impacts of two economic downturns on their financial performance.Findings – Findings of this study indicated that most clubs experienced a decrease in their overall net food and beverage revenues and consequently experienced significant losses in their overall food and beverage operations, especially affecting private party business in 2010.Research limitations/implications – This study examined private clubs requiring sponsorship of membership candidates by existing club members in order to maintain their exclusivity, whereas many for‐profit clubs, semi‐private clubs, and non‐private clubs do not require sponsorship. Future studies should investigate if for‐profit clubs, semi‐private clubs, and non‐private clubs experienced the same negative...

A Study of Stress Levels Among Hotel General Managers—A Comparison Between 1998 and 2008

This study measures the amount of stress hospitality leaders feel on a daily basis. A total of 211 hotel managers self-reported their stress levels using the 43-item Social Readjustment Rating Scale (SRRS). Results show that more than half of hotel managers report stress levels which are very likely to cause stress-related illnesses. The findings of this study are then compared to an earlier study done in 1998 and key differences are discussed. Implications and suggestions for the industry are provided.

An Empirical Investigation into Convention Hotel Demand and ADR Trending

Through this empirically based convention hotel–convention bureau study the authors analyze revenue demand, room rate, and convention bookings among convention hotels in a mid-west urban market. Multivariate linear regression models are used to understand the relationships between revenue, room rate, and market segmentation performance of transient and group rooms. Findings suggest convention hotel revenue management processes in particular must evaluate the value and contribution factors associated with convention bureau production and its impact on group and transient segmentation strategies. Of particular importance is the relationship between group/transient inventory allocation and pricing relationships.

Analyzing U.S. Hospitality Faculty's Research Output

This study evaluates U.S. hospitality facultys research output across all academic levels covering over nine outlets in which their work appears. The study suggests that when faculty develop research goals and objectives or when administration considers: merit pay, promotion/tenure, or post tenure review, that they not necessarily focus on the sheer number of research outputs produced, but rather the depth, scope, complexity and quality of the research published across all outlets. This study evaluates these research characteristics in terms of: the quality and contribution of the research produced, the specific outlet in which the publication appears, and whether or not the research published is individual or co/multi-authored.

Authorship Trends and Perspectives within the Hospitality and Tourism Academy

In 1998, a study was conducted to determine whether ICHRIE faculty believed scholars should receive the same amount of credit for single- and co-authored articles. At that time, a majority of participants indicated that sole-authors should receive more credit than those who published with others. Despite the general consensus that the fewer the number of authors involved in an article, the more credit the author(s) should receive, less than half of the participants suggested that this was actually the case. In recent years, co-authored and multiple-authored articles have become the norm across hospitality and tourism journal publishing. The current study attempts to find out the realities in authorship status within the top hospitality and tourism publications and determine whether the views on this subject have changed among the Deans/Directors/Department Heads representing U.S. ICHRIE programs. In addition, this study investigates the reasons that might have contributed towards this trend.

A Comparison of Impacts From Two Economic Downturns on Food and Beverage Revenues in U.S. Private Clubs

This study measured the degree of change in food and beverage revenue levels in private clubs in the United States during two economic downturns in 2003 and 2010. Additionally, the study investigated whether the 2010 economic downturn was more severe on clubs than the 2003 economic downturn. Specifically, the study explored if there were any differences in net food and beverage revenues, member dining covers, member dining revenues, private party covers, and private parties at private clubs in 2003 and in 2010. A questionnaire was sent via email to one thousand private club managers that were members of the Club Managers Association of American. The majority of respondents managed country clubs, and member-owned clubs from different regions of the United States. An overall response rate of 50% was achieved for the study. Of the two economic downturns studied in 2003 and 2010, most clubs experienced greater losses in their overall food and beverage operations in 2010 than 2003. Clubs reported a similar number of member dining covers and member dining food and beverage revenues during both economic downturns, however, the majority of clubs experienced a significant decline in both private party covers and private party food and beverage revenues in 2010 when compared to 2003. The results of this study suggest that private clubs were more negatively impacted by the severe economic conditions of 2010 as compared to the economic conditions of 2003, especially with their private party banquet business.

Discrepancies between Human Resource Practices in the Hospitality Industry and Relevant Academic Research

Abstract Discrepancies between specific human resource practices in the hospitality industry, and what the research literature suggests they should be, is the topic of this paper. Noted are general and specific cases of why these discrepancies have occurred, who is to blame, and what researchers and practitioners can or should do to better align theory/research and practice/application of knowledge.

Contributions Toward a Theory of Lodging

Theory building is a scholarly pursuit that requires rigor in the process of observation, classification, and then defining relationships. The first step of observation in exploring a potential theory of lodging began with the initial perspectives offered by Roberts and Shea, where the behavior of the guest was noticed as different while at home versus during an overnight stay at a commercial lodging establishment. In this article, the next step of model building is explored.

Advancing a Model of Dining

Dining is the process of consuming food, regardless of the setting; however, human behaviors appear to vary depending on the setting. A model of dining is considered when viewed through the lens of dining at home, in the local community, and while traveling far away from home. The concepts introduced by Roberts and Shea (2017) are advanced in this conceptual article with the goal toward generating a model of dining behaviors.