International Journal of Contemporary Hospitality Management: Volume 7 Issue 5

Change, opportunity and the new operations management curriculum

Nick Johns, Richard Teare

Outlines the changes which have occurred in the hospitalitybusiness environment during the period 19901995 and reviews theresulting changes in skills, attitudes and competences…

Career demands and learning perceptions of hotel and catering graduates – ten years on

Nick Johns, Mike McKechnie

Presents the findings of a survey of graduates who received thehigher national diploma in hotel, catering and institutional managementat Norwich in 1984. With the benefit of ten…

Hard and soft systems: a common paradigm for operations management

David Kirk

Reviews the development of a systems approach to problem solvingand operational management, including the differentiation between hardand soft systems. Argues that, given the…

Hospitality operating systems

Peter Jones, Andrew Lockwood

Reconciles the traditional view of hospitality operations based onprocess analysis, with the more recent output‐based model, byidentifying four levels of hospitality operations…

Practical food and beverage training in the UK: a study of facilities and a debate on its relevance

Michael Baker, Ann Cattet, Michael Riley

Describes a research study into the use of practical food andbeverage facilities – the teaching restaurant and productionkitchen – in undergraduate degree courses in…

Food, beverage and accommodation: an integrated operations approach

John S.A. Edwards, Hadyn Ingram

Organizations, particularly in the hospitality industry, areinfinitely variable and because of this, there is not only a tendency toview the industry as a number of discrete units…

A development strategy for the hospitality operations management curriculum

Peter J. Harris

Presents an approach to hospitality operations managementcurriculum development in higher education programmes. The methodproposed was developed in the context of the hospitality…