Research

October 7, 2020
Hotel Organizational Culture

Hotel Organizational Culture

The tourism product of Cyprus is on the decline, while in parallel becoming more and more expensive. At the same time, the country’s neighbouring and competitive destinations are improving continuously. As a result the island’s value for money compared to that of its competitors is deteriorating.
September 29, 2020
Developing an Organizational Culture in a Hotel

Developing an Organizational Culture in a Hotel

The profession of hotel management is one of the most challenging occupations in the hospitality industry. The success of a hotel manager in the hospitality industry is determined by many specialized skills such as planning, communicating, decision making, recruiting, delegating and knowledge. A successful hotel manager’s main objective is to be able to achieve the highest level of service and the highest profitability. But before any successful hotel manager can develop and create this strategy, a manager must understand how organizational culture in a hotel is developed.
August 25, 2020
Customer Satisfaction in Hospitality Sector

Customer Satisfaction in Hospitality Sector

Satisfying the customer is a never--ending process. The aim of satisfying customers is to retain them, as customer retention directly reflects on the hospitality industry’s profit. Though most businesses have a good coordination between customer satisfaction and customer retention, the rate of retention may be influenced by high market competition, lack of differentiation among services/products, lack of interest among customers about that service-/-product and lack of involvement among customers about that service/product.
July 23, 2020
Bistro Cafe - Case Study

Bistro Cafe – Case Study

1. ANALYSIS Avalon is a café bistro, which is in the business and cultural center of Sheffield. ´Bistro` means a place where people can get together and have either a cup of coffee or soft drinks or fruit juices along with hot and cold food. The operation of the bistro is limited to lunch and dinner and it also offers a take-away service. It is important to analyze the Stakeholders of the café. Owners. Avalon is a private limited organization. It consists of three equal partners, who form the Board of Directors and all of them have control of the company.
July 13, 2020
Suggestions for Upgrading the Famagusta Tourist Area (2019)

Suggestions for Upgrading the Famagusta Tourist Area (2019)

Our Cyprus has been for a decade now, Member of the great European family, while simultaneously experiencing both competition and the necessity to safeguard The quality of the services offered in the tourism sector. We are therefore called upon to address these new realities with determination, ready to make radical changes and improvements with the aim of fully concluding with the requirements of the European Community.
July 13, 2020
Cook - Chill Production System

Cook – Chill Production System

Cook-chill is the method of taking cooked food, rapidly cooling it to a temperature of 4˚C, then holding the food at this temperature. The major difference between cook-chill and conventional cook-serve system is that cook-chill production files an inventory for future use where as cook-serve is intended for immediate use and distribution.
July 13, 2020
Energy Environemntal Program in Hotel

Energy Environemntal Program in Hotel

This study examines the concept of energy environmental management which explains and analyzes the steps that the Iliada Hotel uses to make it part of its daily operation. There are four basic steps to implement the program. These steps are: Motivation of the Staff, Planning Action, making it happen, and Reviewing Progress.
July 13, 2020
Food Poisoning Outbeak in a Hotel

Food Poisoning Outbeak in a Hotel

This assignment analyses a case scenario, which is based on a food poisoning outbreak. This incident took place in the Iliada Hotel. Then, the hotel management called the local health department to investigate the outbreaks. The health inspectors determined that the chicken had been baked in the kitchen’s oven not in the proper temperatures and served to the guests.
July 13, 2020
Food Poisoning Outbreak in a Restaurant

Food Poisoning Outbreak in a Restaurant

This assignment is about a food poisoning outbreak. Approximately 100 guests who attended the previous night the dinner became ill. Most of the guests presumed that they were ill because they had a chicken dish which was prepared and served by the Eleni Restaurant.
July 13, 2020
Developing Organizational Culture in a Hotel

Developing Organizational Culture in a Hotel

The profession of the Hotel Manager is one of the most challenging occupations in the hospitality industry. The manager’s main objective is to be able to achieve the highest level of service demand by guests and the highest profitability demand by a hotel company. So, the manager must understand how the organizational culture is developed in a hotel.
July 13, 2020
How Productiviry is Monitored in a Hotel

How Productiviry is Monitored in a Hotel

The aim of this assignment is to show how productivity is monitored at the Iliada Hotel. The hotel management uses a variety of productivity management criteria, which are explained, evaluated and criticized in this study. It is important for the operations of the hotel to be efficient and effective, to measure the productivity of employees.
July 13, 2020
ISO 9000

ISO 9000

Nowadays, customers are the main concern in the hotel industry. The hotel management must meet their needs and wants in order to have a successful hotel operation. A crucial factor, in this competitive environment, is to provide the customers with quality products and services. The hotel management must adopt the following quality standards: service, hygiene, safety, guest courtesy, and protection of the environment.
July 13, 2020
How Personnel's Productivity is Monitored in a Restaurant

How Personnel’s Productivity is Monitored in a Restaurant

Productivity of the employees is one of the most important factors in determining the labor cost. Therefore, food service managers must focus on employee’s productivity. Managers must evaluate an individual’s achievements and the quality of his or hers work.
July 13, 2020
PIZZA INN - Competitive Action Plan

PIZZA INN – Competitive Action Plan

The objectives of this study are to give a bird’s eye view of the Cyprus Pizza market and to explain the new Pizza Inn strategy. The Pizza Inn management developed a business and marketing plan aiming to capture an additional 8% market share within an 18-month period.
July 13, 2020
Establishment of PIZZA INN in Cyprus

Establishment of PIZZA INN in Cyprus

Pizza Inn is an American corporation engaged in the operation of Pizza Restaurants and Pizza Delivery outlets. It is one of the major Pizza companies ranking third in the USA after Pizza Hut and Little Caesar’s in terms of number of dine-in outlets.