An extensive review of literature was conducted to see if there was evidence indicating there are differences in the management of hospitality organizations and manufacturing organizations. The literature was divided into three areas: organizing, staffing, and commanding. The results of the...

Purpose – This paper seeks to explore whether a wine steward can affect wine sales in a restaurant, and to explore a theoretical framework that may eventually lead to more efficient application of wine stewards. Design/methodology/approach – The authors reviewed ten months of wine sales from...

Purpose – This study seeks to develop a characteristic and financial profile of controllers in the hospitality industry. It also examines the differences in profiles between female and male controllers, as well as, hotel and club controllers. Design/methodology/approach – Data was collected...

Purpose – The purpose of this paper is to advance discussion of the efficacy of the current Australian competency training framework for credentialing and preparing front‐line employees for the hospitality and tourism industry. Design/methodology/approach – Discussion focuses on the...

Seeks to review the all‐inclusive concept in the context of the Caribbean. The origin of all‐inclusives in the world and the Caribbean is analysed. The concept was first introduced in holiday camps in Britain during the 1930s. Club Med is credited for popularizing the concept globally in the...