...Rochester Institute of Technology RIT Scholar Works Theses Thesis/Dissertation Collections 1999 Assessing career value of hospitality management curriculum from program alumni James Reid Follow this and additional works at: http://scholarworks.rit.edu/theses Recommended Citation Reid, James, "Assessing career value of hospitality management curriculum from program alumni" (1999). Thesis. Rochester Institute of Technology. Accessed from This Thesis is brought to you for free and open access by the Thesis/Dissertation Collections at RIT Scholar Works. It has been accepted for inclusion in Theses by an authorized administrator of RIT Scholar Works. For more information, please contact ritscholarworks@rit.edu. ASSESSING CAREER VALUE OF FROM HOSPITALITY MANAGEMENT CURRICULUM PROGRAM ALUMNI by James A Faculty of thesis the Food, Re id R. submitted Hotel to the Travel and Management at Rochester in partial Institute fulfillment for the of of Technology the degree of Master of August Science 1999 requirements FORM I ROCHESTER INSTITUTE OF TECHNOLOGY School of Food, Hotel and Travel Management Department or Graduate Studies M.S. Hospitality-Tourism Management Presentation or ThesislProject Findin2S Name: J_am_e_s_R_e_id Title of Research: Date: 7/21/99 SS#: Assessing. Career Value of _ Hospitality Management Curriculum From Program Alumni Specific Recommendations: (Use other side if necessary.) Thesis ~ommittee: (I} _D_r_...
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...A Study on CUSTOMER SERVICES OF RESTAURENTS IN HYDERABAD [pic] By DINESH YEPURU Roll no: 2T1-14 PGDM Under the guidance of Sri.M.Chaithanya Asst.professor, Marketing A Project Report Submitted to the SIVA SIVANI INSTITUTE OF MANAGEMENT Partial fulfillment of the requirements of PGDM SIVA SIVANI INSTITUTE OF MANAGEMENT SECUNDERABAD ACKNOWLEDGEMENT It is of great pleasure to take the opportunity to acknowledge and express my gratitude to all who helped me through in my project. I thank Sri.M.Chaithanya Asst.Professor, Marketing Siva Sivani Institute of Management for guiding to do the project work. I am always grateful to him for his direction and inspiration. I am grateful to Mr.Rujbeh Taraporawalla Regional Hr Manager in OVER THE EDGE FOOD SOLUTIONS PVT LTD, who was my guide, for his invaluable guidance and cooperation during the course of the project. He provided me with his assistance and support whenever needed that has been instrumental in completion of this project. The learning during the project was immense & invaluable. My work basically included the study of various ways for developing customer...
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...ABSTRACT This study aimed to determine the status of the BS HRM curriculum as evaluated by the 4th year BS HRM students. There were seventy (70) purposively selected respondents. A descriptive evaluative research design was used in the study. With the essential information needed to answer this study, the researchers employed questionnaires as the instruments in the data gathering procedure. The questionnaires consist of thirty-one (31) statements that evaluated the curriculum of the BS HRM. The researchers used frequency and weighted mean to analyze and accurately interpret the data gathered. The results of this study revealed that the respondents agreed on the positive aspects of the program content of BS HRM. There are also areas of the curriculum that needed to be revised, removed and added to the program. With the results of the study conducted, it is recommended that the Administrator of this program must give more attention on the curriculum in order for the students to be able to acquire the necessary learning for the course, as well as to lessen the subjects that are important. Furthermore, it is recommended for the future researchers to use this study in assessing the employment rate of students who graduated from the BS HRM program and to verify if the objectives stated from the program have been attained 1. Introduction Changing of curriculum for the past years is very usual and common in the academe. From the first curriculum of education...
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...“PROFILING THE RESTAURANTS IN PUERTO PRINCESA” PREPARED BY: BETHINA LUCAS REZZA LLANERA GRACE VILLON OCTOBER 2013 PROFILING THE RESTAURANT IN PUERTO PRINCESA INTRODUCTION Background of the study The Restaurant business is one of the most lucrative and profitable home business with a high potential for expansion & growth. It is both financially rewarding and fun. Each type of restaurant such as Filipino/native dishes, fine dining, international dishes, fast food or night, social establishment is a new experience and challenge with a new group of people. Whether it is bar and grille, pizza house, café, bar & restaurant base on the opportunities are excellent. However, a Restaurant is a demanding business, requiring stamina, ability to work under pressure, and excellent interpersonal skills. The successes will greatly depend on reputation. To build a good reputation in the business owner should be willing to work hard and the ability to work under pressure. This kind of entrepreneurial business is definitely growing and become more popular with people of all income levels. In the province there are several restaurant services that occur, extending services in the people on which they are offering services for the hectic scheduled families and those people who do not want to have to work in the kitchen preparing the food. The main purpose of this study is to assess, evaluate and identify types and differences between restaurant businesses involved...
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...business. The intriguing part of the chapter was the contingency leadership model: Fiedlers approach for its dual approach method of handling a situation. It is based on being task oriented or being relationship type of manager. What is also interesting about this approach is Fiedlers work is based on a three dimensional situational control. 80 studies conducted over 30 years and what was found was a way to find the winner between tasks and relationships. Are you more concerned with task accomplishment or with people? The exercise seeks to answer. To find out you or your employees would fill out a questionnaire known as the least preferred coworker. To put the Fiedler approach forward towards the management in the restaurant where I work I would have all the employees including myself fill out the LPC scale to find out who’s more task or relationship oriented. The questionnaire consists of thinking of the coworker you least enjoyed working with and rate him or her on opposite characteristics. The higher the score, the more the relationship oriented the respondent; the lower the score, the more task-oriented Second after the determining the leadership orientation, you determine the situational control. The situational control which refers to the amount of control and influence a leader has in the work environment. There are three dimensions to situational control which determine three things: leader-member relations, task structure, and position power. Each with its own question...
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...AARJMD VOLUME 1 ISSUE 11 (JULY 2013) A Peer Reviewed International Journal of Asian Academic Research Associates AARJMD ASIAN ACADEMIC RESEARCH JOURNAL OF MULTIDISCIPLINARY GRADUATE’S EMPLOYABILITY: A TRACER STUDY FOR BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT DR. MARK IRVIN C. CELIS*; MR. BILLY FESTIJO**; ENGR. ARISTEO CUETO*** *Lyceum of the Philippines University, Batangas City, 4200 Philippines **Lyceum of the Philippines University, Batangas City, 4200 Philippines ***Lyceum of the Philippines University, Batangas City, 4200 Philippines ABSTRACT This study primarily determined the employability of the graduates of Hotel and Restaurant Management of Lyceum of Philippines University from 2005-2009. Specifically, it sought to determine the job placement profile of the graduates and relevance of school related factors to job placement. It also identified the work related values and skills that contribute in meeting the demands of the present job. Furthermore, this research proposes a program to improve employment rate for Hotel and Restaurant Management graduates of LPU. This tracer study used the descriptive research design. Majority of the respondents are gainfully employed and landed a job from one to two years after graduation. Most of them are on contractual basis and are working in the Philippines. Majority are professionals working as rank and file in HRM establishments. Salaries and benefits play a big role in staying or leaving the first job. Human...
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...…………………………………………… 16 Instrumentation …………………………………………………… 18 Data Gathering Procedure …………………………………… 19 Statistical Treatment Data …………………………………… 20 IV. PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA Qualities of a Good HR Department HR Management Styles Applied in Problem Solving Common Traits of HR Management and Staffs V. SUMMARY, CONCLUSION AND RECOMMENDATION Summary of Findings Conclusions Recommendations Bibliography Appendices Acknowledgement Member’s Profile I. THE PROBLEM AND ITS BACKGROUND INTRODUCTION HISTORY Ray Kroc started it all when he bought the franchise of a small burger joint owned by brothers Dick and Mac McDonald. He opened his first restaurant in Des Plaines, Illinois and five years later, he bought the exclusive rights of the name, McDonald’s....
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...CHAPTER 5 HUMAN RESOURCE PLANNING AND JOB ANALYSIS CHAPTER OVERVIEW The chapters begins by describing the intensive succession-plan for the new CEO at Quest Diagnostics. The process of human resource planning, and its connection to overall strategic organizational planning is described. Next, key notions are that a firm must know its mission and goals, and its strengths, weaknesses, opportunities, and threats (SWOT). Then human resources must describe jobs that will perform tasks necessary to meet the goals. Factors to consider, such as the skills of current employees, available tools, and management information systems, are presented in the discussion on how labor supply and demand are matched. Job analysis, which is used to determine the knowledge, skills and abilities required for each job, is described, and the importance of job analysis for almost all HRM activities is emphasized. Finally, current issues in human resource planning, which today must deal with downsizing and rightsizing, are presented. Additional Features of this Chapter Exhibit 5-2 is s sample replacement chart. Examples from various job analysis techniques are provided and Exhibit 5-4 outlines the steps in a job analysis. Exhibit 5-9 gives a sample job description for a benefits manager. “Ethical Issues in HRM” discusses various competitive intelligence activities and the difference between ethical vs. legal. ADDITIONAL LECTURE OR ACTIVITY SUGGESTIONS Environmental Scanning:...
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...issues that disturb the development of local SMEs. The adopted theoretical framework is SME’s vicious cycle in which all enterprise’s factors are to be investigated. The results were collected from 19 enterprises which are mainly located in the most vivid economic cities in the western province in KSA. The most crucial barriers identified in this research are labor-related issues, product quality issues, governmental issues, marketing issues, business regulation issues, financial issues, competition issues, and technological issues. Finally, the paper provides some recommendations to overcome or minimize the influence of these constraints in order to empower SMEs in Saudi restaurants industry to grow and reach their ultimate potentials. Key Words: SMEs, barriers, Saudi, KSA, Food Service Industry, Restaurants, development, growth. 1 Identification of Local SMEs’ Development Barriers in Food Service Industry in KSA, the Western Province (2012) Introduction Food service industry is one of the most active and productive industry in the national private economy in Kingdom of Saudi Arabia. This particular sector has achieved recently focused attention due to its fast growth compared to other similar markets in the area. The value of investment in the food service industry is expected to reach $29 billion by the year of 2014. Besides, small and medium enterprises occupy 97% of the whole sector regarding the amount of...
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...“PROBLEMS ENCOUNTERED BY THE BSHRM STUDENTS OF BSU DURING THEIR PRACTICUM” Submitted to the faculty of Hotel and Restaurant Management Benguet State University, La Trinidad, Benguet In Partial Fulfillment of Requirements for the Degree of Bachelor of Hotel and Restaurant Management AGLASI, PRECYLEEN SUSAN ALIGAN, LORRAINE BAUTISTA, ERICK BERTING, JAYNEE WANDA GAWIDAN, SHARMAINE POSNAYAN, JEMIMAH JEWEL BSHRM 3-B PART I INTRODUCTION The Bachelor of Science in Hotel and Restaurant Management (BSHRM) is a four-year curriculum that leads to a Bachelor of Science Degree in Hotel and Restaurant Management. It provide quality education for students entering management positions in the hospitality industry, to foster research of direct application and benefit to the hospitality industry, and to further the professional development of industry members. This program is geared towards equipping students with the necessary knowledge, skills and attitude to provide quality service in the hospitality industry. The program contains subjects that will address the needs of different sectors in the hospitality industry, such as culinary, front office, tourism, resort and hotel operations. Its primary concentration is on the development of practical and management skills which are achieved through the combination of theoretical classes, practicum exercises and experiential learning. A food and beverage practicum as well as additional laboratory...
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...Abstract The fast food industry is on in an upward trend. The demand itself is growing each year as it offers an easy, delicious and time saving way to grab a bite. With the hectic lifestyle nowadays, it is no surprise that more people tend to eating-out in fast food restaurants. Thus, fast food restaurants are competing among each other, advertising their brands in order to attract customers. As the customers now have a huge range of fast food patterns and restaurants to choose, local fast food restaurants have to be sensitive in current demand and be innovative to ensure they meet their customer satisfaction. This research will focus only on service quality as a factor influencing customer’s satisfactions. The aim is to do an investigation about the service quality and customer satisfaction at A&W restaurant, Seksyen 7, Shah Alam. Using 5 SERVQUAL instruments, questionnaires will be designed and distributed to respondents. The findings will create awareness of service quality and customer satisfaction, thus help to develop future marketing strategy. 1.0 Introduction 1.1 Fast Food Industry The fast food industry is also known as Quick Service Restaurants (QSR). As its name suggests, fast food is any food that can be prepared and served within a short span of time. That being said, the concept encompasses all those restaurants and stores which sell or serve preheated or precooked food items to its customers (www.buzzle.com/articles/fast-food-industry.html) According to...
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...forget them as soon as they graduate and leave the institution’s environment with no means to contact them. Employability upon graduation an over the long term is, understandably, the major priority for the vast majority of our University students. Over the past decades or so the University has increasingly offered a wide spectrum of higher education courses that provide students with the necessary tools enabling them to develop their employability skills, to heighten their awareness of these skills and to improve their ability to articulate them. These skills, once acquired, of course need to be honed throughout one’s working life, being put into practice not only in job searching and during interviews but also in personal development planning and in making the most of work experience opportunities. There is no doubt that a student’s lifelong learning perspective. This is based...
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...Canterbury.co.uk (official tourism website) 3.5 The 2013 consumer lifestyle in the UK report by Euromonitor 4.0 Primary Data 4.1 Focus Groups 4.2 One-to-one interviews 4.3 Questionnaire 4.4 Sampling 5.0 Results and Analysis 6.0 Conclusion 7.0 Appendices 7.1 Appendix 1: Focus Group Transcripts 7.2 Appendix 2: One-to-one interview Transcript 7.3 Appendix 3: Questionnaire 8.0 Bibliography Executive Summary This report was commissioned by Canterbury City Council to investigate the demand for current and new leisure facilities. These researchers have also determined how the parent market could affect the demand for local businesses and tourist attractions. To conduct this study researchers had to formulate some research aims and objectives. The research design involved collecting qualitative data through focus groups and one-to-one interviews as primary data however quantitative research was conducted through designing an online survey which was distributed to a sample of 107 people. The collection of secondary research helped identify the gaps within the current leisure market and provided a broad overview of the different competitors and categories of leisure activities. An overview of primary research revealed the main findings of qualitative research as: the potential demand for new leisure facilities, transport constraints, budget constraints, lack of advertisement, perceptions of current leisure market and parent market. The research findings...
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...50% of KFC’s worldwide restaurant businesses are owned & operated by independent businessmen & women, KFC franchisees. KFC’s outstanding brand recognition, experienced management, high quality food, site development expertise, advanced operational systems & unique global infrastructure position them to capitalize on global opportunities. KFC is currently seeking highly qualified individuals to join its family as new franchisees in both North America. & International markets. The feature of their tasty fast food items with unique value & services, creating a high demand for KFC in the international business arena. KFC already proves their demand in the global market by providing quality fried chicken & other fast foods. More than a billion of the KFC’s "finger licking good" chicken dinners are served annually. And not just in North America. The KFC’s cooking is available in more than 80 countries and territories around the world. Furthermore, there is a golden opportunity for KFC to expand their global foodservice in Bangladesh also. KFC can enter the Bangladeshi market for its demand & brand image. One of the biggest franchising companies is Kentucky Fried Chicken. Unique brand quality fast food provider KFC hold some exclusive strength. KFC is the provider of world quality foods. Different varieties of food items are there in KFC. KFC will get the maximum competitive advantage in Bangladesh for their exclusive brand image & superior food & service. Demand for KFC foods is another...
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...Campaign on Bader Restaurant: Background of the Campaign 5 Research and Analysis 5 External and Internal Environmental Issues and Trends 6 PEST analysis 6 Political Influence 6 Economic influence 6 Sociocultural movements 7 Technological factors 8 SWOT analysis 8 Strength 8 Weakness 9 Opportunities 9 Threats 10 The Internal Environment of the Organization 10 Quality of Products and Service 10 Internal Impediments to the Campaign 11 The External Environment of the Organization 11 Public Perception of the Organization 13 Visibility 13 Image and Reputation 13 The targeted Group of people 14 Consumer Behaviour Regarding Restaurant Service 14 Media Consumption 17 Attitudes and Lifestyle Issues 18 Analytical Framework and Bader IMC Plan 19 Industry Analysis 20 The Competitive Analysis 20 Porter’s Five Forces Model 21 Generic Strategies of Bader 24 Primary Research 26 Primary Data Collection 26 Data Analysis 28 Analysis of Dimensions 31 Cronbach's Reliability Coefficient 34 The Overall Perceived Service Quality 35 The Integrated Marketing Communication Strategy 36 Marketing Mix 37 Product 38 Price 38 Place 40 Promotion 41 Bader Restaurant target marketing...
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