Dr Soteris Kefalas is among the most reputable authors in Cyprus, specialized in tourism, hotel and hospitality management. As a researcher, he participated in numerous international conferences and he wrote many books. Through his books, Dr Soteris Kefalas aims at formulating thoughts, proposals and views as to what should be the policies and competencies in connection with the Hotel and Catering Industry of Cyprus.
Dr Soteris Kefalas published the following books:
- The Innovation in Hotel and Food Service Industry in Cyprus
The book consists of 13 chapters. All the major problems that the tourist industry faces are examined, with the exemption of the first chapter, which examines the tourist industry of the island in general. Many of the chapters are case studies (Organizational Culture Management, Energy Environmental Management Program, How productivity is monitored in a Hotel, ISO 9002, Food Poisoning Outbreaks in a Hotel, Restaurant Operations, etc). The aim is for the readers to use the specific book as a framework for further empirical research or to assess their enterprise and reorganize an organization in order to deal successfully with operational problems.
- The Expectations and Perceptions of Guests regarding the Quality Service of Four-Star Hotels of Cyprus
As a contribution to the strive of improving service quality, the purpose of this book is to offer insights about the level of service quality, and eventual shortfalls, among the four-star hotels in Cyprus as perceived by the tourists experiencing this service. Furthermore, the book tests the hypothesis that there is a strong link between customers’ perception of the service quality of a specific company and their subsequent willingness to recommend it further.
- The Operation of an Organized Complex of Hotel Apartment
Nevertheless there are many outstanding textbooks in the hotel management field that deal with significant departments of operations, particularly housekeeping, front office and food and beverage, however, there are very few that try to treat in a balanced and in – depth way each department in the hotel. Exactly these deficiencies are detected and analyzed through this book. This book provides significant contribution to the literature theory and practice of running a well Organized Hotel Apartment Complex. The author examines in detail how the Organized Hotel Apartment Complex is operated effectively and efficiently.
- Restaurant Menu Planning, Design and Analysis
The menu is the primary marketing tool used to communicate with customer. The products it offers or does not offer are a primary influence on the potential customer’s desire to patronize the food service operation. Likewise, the way in which the menu presents the products and services will influence which ones will be ordered by the customers. Throughout this book, the author emphasizes the importance of proper menu planning; it should receive high priority.
- Restaurant Feasibility Study
Perhaps the most important decision a hospitality manager can make is whether or not to go into business in the first place. Oddly, this decision has often been dictated by vague impressions and educated guesses. But carefully and thoughtfully conducted feasibility studiesPerhaps the most important decision a hospitality manager can make is whether or not to go into business in the first place.
- The Operation of the Purchasing Department
This book is intended for hospitality professionals interested in methods of increasing buying power, as well as students and instructors. In writing this book, the purpose has been to cover innovative techniques available to hospitality purchasers, including cost-plus and forward contracting.