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Article
Publication date: 1 January 1990

David Leslie, David McDowell and Horst Gummer

Increasing emphases on effective and efficient use of resourcesmake it imperative that the potential of any one resource is maximised.In addressing the application of computers in…

131

Abstract

Increasing emphases on effective and efficient use of resources make it imperative that the potential of any one resource is maximised. In addressing the application of computers in the control function the value of a more holistic role for microprocessors in the hospitality industry is discussed. The possible enhancement in reporting quality, quantity and rate in a number of areas of hotel operations are outlined as well as the application and implications of microprocessors as planning aids in the formulation and attainment of managerial objectives.

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International Journal of Contemporary Hospitality Management, vol. 2 no. 1
Type: Research Article
ISSN: 0959-6119

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Article
Publication date: 1 April 1997

Kevin Donaghy, Una McMahon‐Beattie and David McDowell

Traditionally the hospitality industry has been slow to adopt new systems and technologies. This can be witnessed particularly in the hotel industry’s utilization of yield…

7318

Abstract

Traditionally the hospitality industry has been slow to adopt new systems and technologies. This can be witnessed particularly in the hotel industry’s utilization of yield management (YM). Based on the experiences of hotel managers, explores the problems encountered during the introduction of YM into the accommodation function and highlights possible approaches for managing the change from traditional management techniques to a YM system. Found that this transition was best achieved by developing a conceptual and/or working knowledge of YM at three levels in the company: head office, unit general managers, and staff. A team approach within the unit was considered essential involving, ideally, the yield specialists, the functional specialists and the general manager acting as a co‐ordinator. Change was more easily effected if a well‐planned, unit‐specific, and timely training programme emphasized the similarities with and not the differences between traditional management techniques and a YM approach. Considerable challenges remain for software developers to provide industry‐specific and user‐friendly packages.

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International Journal of Contemporary Hospitality Management, vol. 9 no. 2
Type: Research Article
ISSN: 0959-6119

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Article
Publication date: 1 March 1998

Mervyn D.J. Wilson, Anna E. Murray, Margaret A. Black and David A. McDowell

In recent times the importance of training and education have been recognised as important tools to foster economic growth within companies and industries in the global…

3662

Abstract

In recent times the importance of training and education have been recognised as important tools to foster economic growth within companies and industries in the global marketplace. Unfortunately the UK hospitality industry in general has been unwilling to train and develop its managers. This paper examines the contract catering sector of the hospitality industry in Northern Ireland. It commences by investigating the educational qualifications and training of managers within the contract catering sector and then proceeds to discuss the transference of hospitality skills and practices.

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Journal of European Industrial Training, vol. 22 no. 2
Type: Research Article
ISSN: 0309-0590

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Article
Publication date: 1 June 1997

Mervyn Wilson, Anna E. Murray, Margaret A. Black and David A. McDowell

The Food Safety (General Food Hygiene) Regulations 1995 stipulate the need for the control of food hazards. One such measure which satisfies this requirement is the use of hazard…

2716

Abstract

The Food Safety (General Food Hygiene) Regulations 1995 stipulate the need for the control of food hazards. One such measure which satisfies this requirement is the use of hazard analysis and critical control points (HACCP). Considers some of the problems that occur when HACCP programmes are introduced to catering establishments. Documents risks, hazards and critical control points in the case of a medium‐sized hospital in Northern Ireland. Cites monitoring and control procedures for the control of HACCP and proposes specific recommendations for future education and training.

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Managing Service Quality: An International Journal, vol. 7 no. 3
Type: Research Article
ISSN: 0960-4529

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Book part
Publication date: 27 June 2022

Harriet Bradley, Richard Waller and Laura Bentley

Abstract

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Selling Our Youth
Type: Book
ISBN: 978-1-80117-239-4

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Article
Publication date: 1 July 2005

Jean Kennedy, Valerie Jackson, Cathal Cowan, Ian Blair, David McDowell and Declan Bolton

Consumers have an important role to play in preventing food‐borne disease. The purpose of this study was to demonstrate that consumers could be segmented successfully based on…

3410

Abstract

Purpose

Consumers have an important role to play in preventing food‐borne disease. The purpose of this study was to demonstrate that consumers could be segmented successfully based on their food safety knowledge and practice.

Design/methodology/approach

Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied to data on food safety knowledge and practice, collected by individual face‐to‐face questionnaires with domestic food preparers (n=1,020) and refrigerator swabs (n=726).

Findings

From the food safety questionnaires four factors were identified as important for inclusion in the HCA. This analysis identified three groups of consumers based on the knowledge factors; they were “Conscientious” (21 per cent), “Cavalier” (25.4 per cent) and “Careful” (53.3 per cent) food handlers. In terms of food safety knowledge, the higher risk consumers were found to be in the Cavalier food handler group. This group of food handlers also engaged in less hygienic food handling practices. This group were more likely than the other groups to be less than 45 years of age, male, living in urban environments and those with higher levels of formal education.

Originality/value

The identification of consumer groups with respect to food safety is important as it can inform more effective tailoring and targeting of food consumer safety education programmes to reach higher risk groups and individuals. This is the first study to not only identify the demographic characteristics of higher risk groups, but also to relate the levels of food safety knowledge/practice to levels of contamination in the fridges of such at risk groups using HCA and PCA.

Details

British Food Journal, vol. 107 no. 7
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 14 June 2011

Jean Kennedy, Sarah Gibney, Aisling Nolan, Stephen O'Brien, M. Ann S. McMahon, David McDowell, Seamus Fanning and Patrick G. Wall

The International Scientific Forum on Home Hygiene's (IFH) approach to infectious disease prevention is “targeted hygiene”, which means identifying the routes of transmission of…

1393

Abstract

Purpose

The International Scientific Forum on Home Hygiene's (IFH) approach to infectious disease prevention is “targeted hygiene”, which means identifying the routes of transmission of infection in the home and community, and targeting hygiene measures at “critical points” (CPs) to break the chain of transmission. This paper aims to identify and prioritise CPs in the home kitchen environment during food preparation in order to inform food safety campaigns.

Design/methodology/approach

This study involved: filming participants (n=60) while they prepared a meal according to a specified recipe (30 beef/salad burgers and 30 chicken salads); swabbing key potential contamination sites in the participant's kitchen for microbiological testing; sampling the meat and salad components of the cooked meal for microbiological testing; visual inspection and temperature check of the meat after cooking; and administering a survey of knowledge, attitudes and demographic factors.

Findings

This study has identified the critical points (CPs) during domestic food preparation as: CP1: correct cooking practices; CP2: prevention of cross‐contamination; and CP3: correct food storage practices. Statistically significant links were found between food safety knowledge and behaviour as well as between food safety attitudes and demographic factors.

Originality/value

This is the first study to link all aspects of observed consumer food safety practices in the home to food safety knowledge, attitudes, perceptions, psychosocial and demographic factors to identify these CPs.

Details

British Food Journal, vol. 113 no. 6
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 July 1997

Mervyn D.J. Wilson, Anna E. Murray, Margaret A. Black and David A. McDowell

The contract catering segment of the UK hospitality industry has expanded rapidly over the past decade, yet few contemporary hospitality researchers acknowledge the existence of…

4571

Abstract

The contract catering segment of the UK hospitality industry has expanded rapidly over the past decade, yet few contemporary hospitality researchers acknowledge the existence of this significant market sector. Seeks to rectify this by examining the size, scope and market position of the UK contract catering sector. Documents past experiences of commercial and public sector catering units to illustrate the move of contract catering management towards facilities management. Discusses future trends in an attempt to determine the future role of contract catering management within facilities.

Details

Facilities, vol. 15 no. 7/8
Type: Research Article
ISSN: 0263-2772

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Book part
Publication date: 1 October 2008

Mary Frank Fox

Purpose – This chapter analyzes the issues, challenges, and opportunities of research and programmatic collaborations between science and social science.Approach – Analyzed are…

Abstract

Purpose – This chapter analyzes the issues, challenges, and opportunities of research and programmatic collaborations between science and social science.

Approach – Analyzed are the features of fields and the consequences of these features for partnership among scientists and social scientists.

Findings – The issues and challenges of collaboration between science and social science are rooted in – and reflect – variable levels of “consensus” and paradigm development, positions in the hierarchy of fields, and research practices. The opportunities lie in the collaboration as a strategic alliance.

Implications – The gains realized in successful collaborations between science and social science point to the importance of not simply bridging knowledge across fields, but also of bringing together people and ideas through mechanisms of leadership, management, and successful association.

Value – The chapter contributes to understanding about the growing, but still infrequent, collaborations between science and social science, and provides analyses that help support potential collaborations between these fields.

Details

Integrating the Sciences and Society: Challenges, Practices, and Potentials
Type: Book
ISBN: 978-1-84855-299-9

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Article
Publication date: 1 August 2001

Stephen D. McDowell and Philip E. Steinberg

Explores a number of the debates and justification used to support and advance non‐state governance of the Internet in the USA. Reviews public reports released leading up to the…

503

Abstract

Explores a number of the debates and justification used to support and advance non‐state governance of the Internet in the USA. Reviews public reports released leading up to the formation of the Internet Corporation for Assigned Names and Numbers (ICANN). Concludes that the scope herein is restricted to the jurisdictions and reasoning stated in the policy papers leading to the formation of the ICANN.

Details

info, vol. 3 no. 4
Type: Research Article
ISSN: 1463-6697

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