Robert Bosselman

Are hospitality graduates making too many compromises? What they give up may lead to turnover

ABSTRACT The purpose of this research was to examine if differences between actual experiences of hospitality graduates and the perceived importance they placed on career factors can lead to turnover intent. The researchers surveyed hospitality graduates from the last 10 years about what they find important in selecting a career and what they are experiencing, or have experienced, in their career. Findings indicate as hospitality graduates rate certain factors more important, or experience factors less in their career, the differences become larger and their turnover intentions rise.

Passive Leadership Is Unlikely Among Hospitality Managers With High-Level Youth Sports Participation

Undergraduate hospitality students enter the workforce expected to embody proactive leadership styles needed to manage high turnover or advanced technology systems. This study examined the impact of low and high youth sports participation on effective leadership styles. The Multifactor Leadership Questionnaire (MLQ) 5X short-form instrument was utilized to examine leadership styles among a group of undergraduate students consisting of a random sample of 170 students from 2 midwestern institutions. A chi-square test found a significant difference between low and high youth sports participation in regard to effective leadership styles. A logistic regression analysis determined that undergraduate hospitality students with high youth sport experiences were less likely to exhibit passive leadership.

Reason and reaction: the dual route of the decision-making process on Facebook fan pages

This study aimed to investigate the dual routes of consumers’ decision-making processes on behavioral change toward purchase on Facebook fan pages using the Prototype Willingness Model. The two routes are: 1) a reasoned path (beliefs, attitude, subjective norms, behavioral intention, and behavioral change); and 2) a social reaction path (attitude, subjective norms, prototype image, behavioral willingness, and behavioral change). Data were collected via online surveys completed by 1,131 Facebook fan page users. The results of data analysis confirmed that the dual routes of decision making occur simultaneously. Both the cognitive (information source, social interaction ties, fan page design characteristics) and affective (entertainment) components of belief influence consumer attitudes toward Facebook fan pages in the reasoned path route. The dual routes of consumers’ decision-making processes on Facebook fan pages have significant impacts on behavioral change toward brand purchase. The study provides a foundation for future research investigating Facebook as a marketing tool, and suggests strategies for fan page designers.

Former Team Sports Experiences: Development of Collaborative and Leadership Skills for Future Hospitality Managers

Some hospitality firms thrive, because they have effective functional teams (e.g., front of the office (FOH) within a hotel and back of the house (BOH) within a restaurant) in their respective hospitality organizations. Functional teams can be viewed as structured teams in hospitality milieus. For functional teams to succeed, proper leadership needs to be implemented to inspire and to motivate employees to work cohesively towards a common goal. The purpose of this study was to examine team sports’ impact on collaboration and leadership tactics among hospitality undergraduate students⎯our future hospitality managers and leaders within this diverse industry. The multifactor leadership questionnaire (MLQ) 5X short-form instrument was utilized to examine a convenience sample of 170 undergraduate students’ leadership styles. The MLQ scoring key was used to determine that 64.1% of undergraduate students who participated in team sports developed successful leadership styles. Results also indicated that individuals with team sport experiences preferred to work in groups synonymous to hospitality firms.

An Evaluation of the Research Chefs Association’s Bachelor of Science in Culinology® Core Competencies

ABSTRACT Culinology® is the blending of culinary arts and food technology (RCA, 2010). As of 2016, there are 16 RCA-approved Culinology® degree programs, but there has been no research conducted on the effectiveness of the Culinology® competencies in preparing graduates for employment in the food product development industry. The purpose of this study was to determine whether the Culinology® core competencies prepared graduates for successful employment in the food industry. A sequential explanatory design was used for this research. In the first stage, a survey was used to measure the graduates’ and employers’ perceptions of the importance and frequency of use for each competency. In the second stage, interviews with selected graduates and employers were conducted to gain more insight on the results of the first stage. The results indicated that a gap existed between what the employers and graduates perceived as the most important competency, and graduates are not fully prepared for employment in the food product development industry.

The Man with the P-L-A-N: Robert H. Dedman and ClubCorp

The story of Robert H. Dedman is a classic American tale of an individual born into common circumstances, and through sheer will and determination, created a legacy of corporate excellence and individual generosity that will endure for many years. Mr. Dedmans reputation as a gifted speaker, astute businessman, and master raconteur is well documented. In this brief discussion of the man, the author will attempt to demonstrate the characteristics of the individual that provided the foundation for such success in life.

Programmatic Issues in Continuing Education Associated with Post-Secondary Hospitality Education

Abstract The purpose of this study was to identify characteristics of continuing education programs in hospitality, and determine if there were significant differences between two-year and four-year post-secondary hospitality institutions in the continuing education programs they offered and the methods of delivery. While statistical tests did not reveal significant differences between the two types of programs, it was observed that some differences do exist.