Thomas F. Powers

Training at the Top: Developing Senior Managers for the Hospitality Industry

This spring a group of senior hospitality-industry executives will commence a new senior-management program. After two years of intensive preparation in program design, materials development, and class testing, as well as industry-education dialogue, the Advanced Management Program for the Hospitality Industry (AMPHI) will start in April 1983 at the University of Guelph. The hospitality industrys need for a top-management program of this type was revealed in earlier research and confirmed by strong industry support. This article explains the whys and hows of the new program

A Systems Perspective for Hospitality Management

degrees from Harvard and a doctorate from Georgia State. &dquo;SYSTEMS&dquo; MAY BE the quintessential buzzword of a generation, or one of those seminal concepts that change the way a society approaches problem solving. Most likely, it is both. Writers have traced the systems concept back to Plato and even the designers of the Egyptian pyramids;’ clearly, it is not a wholly new idea. Some hospitalityindustry firms have already adopted a systems frame of reference, while other hospitality operators are still unfamiliar with the concept. One problem to be overcome in introducing the idea to others is the stigma attached to any buzzword: fashionable phrases are often used by those who have only a vague understanding of what the

Food Service in 1985

For the past two years, faculty of the Food Service and Housing Administration Program, in cooperation with colleagues in Economics, Food Science, Engineering, Nutrition, Environmental Planning and Social Psychology, have been engaged in an intensive study of the food service industry under grants totaling

Productivity in the service restaurant

100,000, from the Research Coordinating Unit of the Pennsylvania Department of Education, to develop a view of the future of the industry. We have done this, first of all, be-

Accreditation: a Non-Solution Whose Time Has Come?

or

The Take-Off Stage

12,000 and then fall off very slowly. With the trend toward smaller families, the restaurant industry can draw comfort from the fact that the smaller family tends to spend more of its income on food away from home than does the larger family. Figure 4 indicates that the absolute amount spent for food away from home varies less with family size than does the amount spent in total (Figure 2 ) .1 i

The Controlled Field Experience: Integrating Theory and Practice

This section is intended to accommodate short viewpoints related to hospitality education and research, rejoinders, commentaries, and rebuttals on the contents of H.E.R. Manuscripts in this section are not refereed. However, the Editor reserves the right to evaluate materials for their applicability and usefulness. All manuscripts must be prepared in the appropriate Hospitality Education and Research Jour nal style and not exceed 3,000 words.

Service An Institution in Transition

at least two ways. First of all, it is the first to be supported entirely by grants from employers of the HRI graduates. These firms have felt it worth their effort to support a professional Journal intended to improve communication between Hospitality Educators. As such, their support is an important vote of confidence in us. Secondly, this issue--and the next one--is devoted to the subject of Hospitality Curricula and related issues and, in this important area we have articles based on nor less than three doctoral dissertations--in this issue alone! Clearly, the increasing number of doctorates in

The Dangers of Success

to a laboratory experience. The fact is, however, that this ideal has been effectively achieved in HRI, outside of dietetics, only rarely and sporadically. Even in the professional education of dietitians, the internship must be treated as open to question when something on the order of two thirds of the graduates of dietetics programs can not find placement in internships. The ideal of the internship, even for dietetics, may,have 1

Menus: Poetry, the Law, and the Consumer

Our perceptions of service reflect the concerns of an aristocratic age that has passed, at least in this country. The author argues that we must develop a theoretical frame of reference to inform evolving practice in this rapidly changing field.Our perceptions of service reflect the concerns of an aristocratic agethat has passed, at least in this country. The author argues that we mustdevelop a theoretical frame of reference to inform evolving practice in this rapidlychanging field.