Table Of Content

© 2007 CORNELL UNIVERSITY DOI: 10.1177/0010880407309882 Volume 48, Issue 4 428-430 to CORNELL HOTEL AND RESTAURANT ADMINISTRATION QUARTERLY Volume 48 Number | (February 2007) pp. 1-108 Number 2 (May 2007) pp. 109-216 Number 3 (August 2007) pp. 217-348 Number 4 (November 2007) pp. 349-432 Authors: GOLDSTEIN, NOAH J., VLADAS GRISKEVICIUS, and ROBERT B. CIALDINI, “Invoking Social Norms: A Social BACKMAN, KENNETH, “The Challenge of Cuban Tourism: A Psychology Perspective on Improving Hotels’ Linen-Reuse Commentary on ‘Cuba at the Crossroads,” 423. Programs,” 145. BAKER, BUD, see Slonaker, W. M. GOMEZ, MIGUEL, see Gupta, S. BELDONA, SRIKANTH, and CIHAN COBANOGLU, “Importance- GRASSO, DARLENE, see Maurer Abbot, J. Performance Analysis of Guest Technologies in the Lodging GRISKEVICIUS, VLADAS, see Goldstein, N. Industry,” 299. GUPTA, SACHIN, EDWARD McLAUGHLIN, and MIGUEL BERRY, LEONARD L., see Wall, E. A. GOMEZ, “Guest Satisfaction and Restaurant Performance,” 284. BORCHGREVINK, CARL P., see Susskind, A. M. HARDIGREE, CHRISTIAN E., see Werner, W. B. BRAULT, BRIAN, “A Timely Product Innovation,” 105. HENTHORNE, TONY L., see Khrushchev, S. BRAUN-LaTOUR, KATHRYN A., and MICHAEL S. LaTOUR, HESFORD, JAMES W., see Dittman, D. A. “Using Childhood Memory Elicitation to Gain Insights into a HUIMIN, GU, see Ryan, C. Brand at a Crossroads: The In-N-Out Burger Situation,” 246. KACMAR, K. MICHELE, see Susskind, A. M. BROWN, JAMES R., see Dev, Chekitan S. KHRUSHCHEV, SERGEI, TONY L. HENTHORNE, and BUTCHER, KEN, see Sparks, B. MICHAEL S. LaTOUR, “Cuba at the Crossroads: The Role BYRD-BREDBENNER, CAROL, see Maurer Abbot, J. of the U.S. Hospitality Industry in Cuban Tourism Initiatives,” CIALDINI, ROBERT B., see Goldstein, N. 402. COBANOGLU, CIHAN, see Beldona, S. KIMES, SHERYL E., see Noone, B. M. DEV, CHEKITAN S., JAMES R. BROWN, and KEVIN ZHENG KIMES, SHERYL E., see Rohlfs, K. V. ZHOU, “Global Brand Expansion: How to Select a Market Entry KIRK, JOHN, “Toward an Understanding of the Tourism Strategy,” 13. Potential in Cuba,” 416. DITTMAN, DAVID A., and JAMES W. HESFORD, “A Simulation- KWORTNIK, ROBERT J., Jr., and JAMES VOSBURGH, Based Optimization Approach for Investment Decisions: A Case “Driving Demand for the Quarterdeck: A Case Study,” 323. Study of Pure Allergy-Friendly Rooms,” 88. LaTOUR, MICHAEL S., “Using New Brain Science to Address FEINSTEIN, ANDREW HALE, see Werner, W. B. the Quarterdeck Dilemma,” 345. 428 Cornell Hotel and Restaurant Administration Quarterly NOVEMBER 2007 © 2007 CORNELL UNIVERSITY DOI: 10.1177/0010880407309882 Volume 48, Issue 4 428-430 to CORNELL HOTEL AND RESTAURANT ADMINISTRATION QUARTERLY Volume 48 Number | (February 2007) pp. 1-108 Number 2 (May 2007) pp. 109-216 Number 3 (August 2007) pp. 217-348 Number 4 (November 2007) pp. 349-432 Authors: GOLDSTEIN, NOAH J., VLADAS GRISKEVICIUS, and ROBERT B. CIALDINI, “Invoking Social Norms: A Social BACKMAN, KENNETH, “The Challenge of Cuban Tourism: A Psychology Perspective on Improving Hotels’ Linen-Reuse Commentary on ‘Cuba at the Crossroads,” 423. Programs,” 145. BAKER, BUD, see Slonaker, W. M. GOMEZ, MIGUEL, see Gupta, S. BELDONA, SRIKANTH, and CIHAN COBANOGLU, “Importance- GRASSO, DARLENE, see Maurer Abbot, J. Performance Analysis of Guest Technologies in the Lodging GRISKEVICIUS, VLADAS, see Goldstein, N. Industry,” 299. GUPTA, SACHIN, EDWARD McLAUGHLIN, and MIGUEL BERRY, LEONARD L., see Wall, E. A. GOMEZ, “Guest Satisfaction and Restaurant Performance,” 284. BORCHGREVINK, CARL P., see Susskind, A. M. HARDIGREE, CHRISTIAN E., see Werner, W. B. BRAULT, BRIAN, “A Timely Product Innovation,” 105. HENTHORNE, TONY L., see Khrushchev, S. BRAUN-LaTOUR, KATHRYN A., and MICHAEL S. LaTOUR, HESFORD, JAMES W., see Dittman, D. A. “Using Childhood Memory Elicitation to Gain Insights into a HUIMIN, GU, see Ryan, C. Brand at a Crossroads: The In-N-Out Burger Situation,” 246. KACMAR, K. MICHELE, see Susskind, A. M. BROWN, JAMES R., see Dev, Chekitan S. KHRUSHCHEV, SERGEI, TONY L. HENTHORNE, and BUTCHER, KEN, see Sparks, B. MICHAEL S. LaTOUR, “Cuba at the Crossroads: The Role BYRD-BREDBENNER, CAROL, see Maurer Abbot, J. of the U.S. Hospitality Industry in Cuban Tourism Initiatives,” CIALDINI, ROBERT B., see Goldstein, N. 402. COBANOGLU, CIHAN, see Beldona, S. KIMES, SHERYL E., see Noone, B. M. DEV, CHEKITAN S., JAMES R. BROWN, and KEVIN ZHENG KIMES, SHERYL E., see Rohlfs, K. V. ZHOU, “Global Brand Expansion: How to Select a Market Entry KIRK, JOHN, “Toward an Understanding of the Tourism Strategy,” 13. Potential in Cuba,” 416. DITTMAN, DAVID A., and JAMES W. HESFORD, “A Simulation- KWORTNIK, ROBERT J., Jr., and JAMES VOSBURGH, Based Optimization Approach for Investment Decisions: A Case “Driving Demand for the Quarterdeck: A Case Study,” 323. Study of Pure Allergy-Friendly Rooms,” 88. LaTOUR, MICHAEL S., “Using New Brain Science to Address FEINSTEIN, ANDREW HALE, see Werner, W. B. the Quarterdeck Dilemma,” 345. 428 Cornell Hotel and Restaurant Administration Quarterly NOVEMBER 2007 LATOUR, MICHAEL S., see Braun-LaTour, K. A. WALL, EILEEN A., and LEONARD L. BERRY, “The LaTOUR, MICHAEL S., see Khrushchev, S. Combined Effects of the Physical Environment and MACAULAY, JAMES, “Tourism and the Transfor- Employee Behavior on Customer Perception of mation of Cuba—Revisited,” 419. Restaurant Service Quality,” 59. MATILLA, ANNA S., see Noone, B. M. WALSH, KATE, and MASAKO S. TAYLOR, MAURER ABBOT, JACLYN, CAROL BYRD- “Developing In-House Careers and Retaining BREDBENNER, and DARLENE GRASSO, Management Talent: What Hospitality Professionals “*Know before You Serve’: Developing a Food- Want from Their Jobs,” 163. Allergy Fact Sheet,” 274. WENDT, ANN C., see Slonaker, W. M. McLAUGHLIN, EDWARD, see Gupta, S. WERNER, WILLIAM B., ANDREW HALE FEIN- NOONE, BREFFNI M., SHERYL E. KIMES, ANNA STEIN, and CHRISTIAN E. HARDIGREE, “The S. MATILLA, and JOCHEN WIRTZ, “The Effect Risk to the American Fast-Food Industry of Obesity of Meal Pace on Customer Satisfaction,” 231. Litigation,” 201. O’CONNOR, PETER, “Online Consumer Privacy: WILSON, ROBERT H., “Internet Hotel Reservations: An Analysis of Hotel Company Behavior,” 183. The ‘Terms and Conditions’ Trap,” 361. PAN, GRACE, see Sparks, B. WIRTZ, JOCHEN, see Noone, B. M. PEISTER, CLAYTON, “Table-Games Revenue ZHOU, KEVIN ZHENG, see Dev, Chekitan S. Management: Applying Survival Analysis,” 70. PULLMAN, MADELEINE E., and STEPHANI K. A. Departments: ROBSON, “Visual Methods: Using Photographs to “Barometer of Hotel Room Revenue,” 12, 120, 230, Capture Customers’ Experience with Design,” 121. 360. ROBSON, STEPHANI K. A., see Pullman, M. E. “Executive Summaries of This Issue’s Feature ROHLFS, KRISTIN V., and SHERYL E. KIMES, Articles.” 8, 116, 225, 356. “Customers” Perceptions of Best Available Hotel “From the Center,” 4, 112, 220, 352. Rates,” 151. “From the Editor,” 6, 114, 223, 353. RYAN, CHRIS, and GU HUIMIN, “Perceptions of Chinese Hotels,” 380. Features: SLONAKER, WILLIAM M., ANN C. WENDT, and BUD BAKER, “Employment Discrimination in the “Ability versus Personality: Factors that Predict Restaurant Industry,” 46. Employee Job Performance,” Tracey et al., 313. SPARKS, BEVERLEY, KEN BUTCHER, and “The Challenge of Cuban Tourism: A Commentary GRACE PAN, “Understanding Customer-Derived on ‘Cuba at the Crossroads,” Backman, 423. Value in the Timeshare Industry,” 28. “The Combined Effects of the Physical Environment STURMAN, MICHAEL C., see Tracey, J. B. and Employee Behavior on Customer Perception of SU, CHING-SHU, and LOU-HON SUN, “Taiwan’s Restaurant Service Quality,” Wall and Berry, 59. Hotel Rating System: A Service Quality Perspec- “Cuba at the Crossroads: The Role of the U.S. tive,” 392. Hospitality Industry in Cuban Tourism Initia- SUN, LOU-HON, see Su, C.-S. tives,” Khrushchev et al., 402. SUSSKIND, ALEX M., K. MICHELE KACMAR, and “Customers’ Perceptions of Best Available Hotel CARL P. BORCHGREVINK, “How Organiza- Rates,” Rohlfs and Kimes, 151. tional Standards and Coworker Support Improve “Developing In-House Careers and Retaining Manage- Restaurant Service,” 370. ment Talent: What Hospitality Professionals Want TAYLOR, MASAKO S., see Walsh, K. from Their Jobs,” Walsh and Taylor, 163. TEWS, MICHAEL J., see Tracey, J. B. “Driving Demand for the Quarterdeck: A Case THOMPSON, GARY M., “Tackling the Investment Study,” Kwortnik and Vosburgh, 323. Decision as a ‘Newsvendor Problem,’” 101. “Driving Demand for the Quarterdeck: A Commentary,” TOH, REX S., “Driving Demand for the Quarterdeck: Toh, 342. A Commentary,” 342. “The Effect of Meal Pace on Customer Satisfaction,” TRACEY, J. BRUCE, MICHAEL C. STURMAN, and Noone et al., 231. MICHAEL J. TEWS, “Ability versus Personality: “Employment Discrimination in the Restaurant Factors that Predict Employee Job Performance,” Industry,” Slonaker et al., 46. 313. “Global Brand Expansion: How to Select a Market VOSBURGH, JAMES, see Kwortnik, R. J. Entry Strategy,” Dev et al., 13. NOVEMBER 2007 Cornell Hotel and Restaurant Administration Quarterly 429 “Guest Satisfaction and Restaurant Performance,” “Table-Games Revenue Management: Applying Gupta et al., 284. Survival Analysis,” Peister, 70. “How Organizational Standards and Coworker Support “Tackling the Investment Decision as a ‘Newsvendor Improve Restaurant Service,” Susskind et al., 370. Problem,” Thompson, 101. “Importance-Performance Analysis of Guest Tech- “Taiwan’s Hotel Rating System: A Service Quality nologies in the Lodging Industry,” Beldona and Perspective,” Su and Sun, 392. Cobanoglu, 299. “A Timely Product Innovation,” Brault, 105. “Internet Hotel Reservations: The ‘Terms and “Tourism and the Transformation of Cuba—Revisited,” Conditions’ Trap,” Wilson, 361. Macaulay, 419. “Invoking Social Norms: A Social Psychology “Toward an Understanding of the Tourism Potential in Perspective on Improving Hotels’ Linen-Reuse Cuba,” Kirk, 416. Programs,” Goldstein et al., 145. “Understanding Customer-Derived Value in the “*Know before You Serve’: Developing a Food- Timeshare Industry,” Sparks et al., 28. Allergy Fact Sheet,’ Maurer Abbot et al., 274. “Using Childhood Memory Elicitation to Gain “Online Consumer Privacy: An Analysis of Hotel Insights into a Brand at a Crossroads: The In- Company Behavior,” O’Connor, 183. N-Out Burger Situation,’ LaTour and LaTour, “Perceptions of Chinese Hotels,’ Ryan and Huimin, 419. 246. “The Risk to the American Fast-Food Industry of “Using New Brain Science to Address the Quarterdeck Obesity Litigation,’ Werner, 201. Dilemma,” LaTour, 345. “A Simulation-Based Optimization Approach for “Visual Methods: Using Photographs to Capture Investment Decisions: A Case Study of Pure Customers’ Experience with Design,” Pullman Allergy-Friendly Rooms,” Dittman and Hesford, 88. and Robson, 121. 430 Cornell Hotel and Restaurant Administration Quarterly NOVEMBER 2007