Richard Ghiselli

Capturing the younger wine consumer

This study examines the importance of market segmentation and consumer characteristics, such as product knowledge, purchase confidence, and generational differences during the purchase decision. By segmenting consumers in this manner, it is possible to better understand their concerns and motivations aiding wine producers and retailers in directing their marketing and advertising efforts. The results of this study indicate that they are differences in how the younger generations view information sources and that marketing to the Generation X would require direct and to the point advertisements that create a product image closest to this groups views and for Millennial, reflecting on images of friends sharing wine.

Changing Competencies of Hospitality Leaders: A 25-Year review

Significant changes in the competitive environment of business and education, along with changes in the macro-environment, point to the need for curriculum reform in hospitality management. Determining relevant competencies and skill sets has helped human resource managers over the years to improve hiring and selection practices, in developing strategies to retain managers, and in career planning initiatives. This study is a review of competencies that have been emphasized by hospitality industry leaders for success in the field over the years, and reports similarities as well as key changes in skills demanded of students graduating from hospitality management programs.

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.

Why do you feel stressed in a “smile factory”?: Hospitality job characteristics influence work–family conflict and job stress

Purpose – This study aims to theoretically construct the role of hospitality job characteristics (HJCs), conceptually identify specific HJCs and empirically examine the relationships of these to work–family conflict and job stress. Hospitality employees work in a “smile factory” – often under stress. Design/methodology/approach – Data were collected from 346 hotel employees in China and analyzed using structural equation modeling (SEM) and a series of hierarchical regression analyses (HRA). Findings – The SEM results confirmed the general role of HJCs as a job stressor, and the HRA findings differentiated the specific impacts of the characteristics on work–family conflict and job stress. Research limitations/implications – The survey was cross-sectional and correlational in nature. Furthermore, the results were also from selected hotels, and the respondents do not fully represent all hotel employees. Finally, the measures of hospitality job uniqueness were employees’ subjective agreement on the given stat...

Developing a Conceptual Model of Brand Equity in the Hotel Industry Based on Aaker's Perspective

This study examines the relationship among the components of customer-based brand equity in the U.S. lodging industry. Based on Aakers assumption that the dimensions of brand equity have causal interrelationships and heighten the significance of their dependency on each other, twelve hypotheses were tested. A sample of travelers in a midwestern city in the U.S. was used. The results indicate that perceived quality is the strongest predictor when determining brand equity in the hotel industry.

Employee Theft and Efficacy of Certain Control Procedures in Commercial Food Service Operations

Estimates suggest that theft is responsible for one third of business failures and may be quite prevalent in food service. This study examined employee deviance and theft in food service operations and, in a limited number of settings, the efficacy of certain managerial policies and procedures in reducing or preventing the incidence of theft. Results indicate that older employees were less likely to participate in theft-related activities. Also, employ ees were more likely to engage in unacceptable activities that were more likely to be within the context of their job and where more of an opportunity was perceived. In most cases the respondents believed they were less involved than other employees. The amount reported to be stolen by employees was more than twice that estimated by managers. Some of the poli cies and procedures designed to control and safeguard the assets offood service operations do not appear to have the desired effect.

A Comparison of Educational Delivery Techniques in a Foodservice Training Environment

Abstract This study examined the effectiveness of two educational delivery techniques via menu training. The techniques were lecturing and computer-based, Internet delivered, self-directed learning. The sample consisted of undergraduate students from a major mid-western university (n = 77). Participants were randomly divided, given a pre-test followed by the designated treatment and a post-test. Data were analyzed using paired t-tests, and ANOVA. The survey instrument was checked for reliability using Cronbachs Alpha. Results indicate that there were no significant differences between the post-test scores. This suggests that in this narrow application, either method would be effective in attaining the desired level of proficiency.

Promoting organizational effectiveness by defining managerial conduct

In executing their duties, food service managers are confronted with a number of situations that may challenge their integrity. Using vignettes this study attempted to gauge the ethical concerns that food service mangers have with potential responses to a number of difficult situations. The data suggest that actively addressing ethical issues early on in a manager’s career may be important. Also, in operations where there was a managerial code of conduct, there was some indication of greater ethical regard. While a code of conduct may not prevent managerial malfeasance, it provides to the members of the organization a guidebook which can form the basis of their decisions and actions.

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.”

The Role of Biodata and Career Anchors on Turnover Intentions Among Hospitality and Tourism Educators

The purpose of this study was to explore the role of biodata and career anchors on turnover intentions among hospitality and tourism educators. Although the career anchor of autonomy was rated high in importance among hospitality and tourism educators, it did not necessarily follow that it led to turnover intentions when it was not satisfied by the current employer. A stepwise regression analysis involving the biodata and career anchors variables found that turnover intentions were lowest among those who were older and working where the career anchors of job security, geographic location, and managerial competence were being satisfied.