Management Principles in Hospitality and Tourism

ABSTRACT

Research into implicit leadership theories has revealed that people's conceptualizations of good and bad leadership, based on their experiences, have impacts on how they perceive leadership. This paper presents results from a study of 148 freshman Hospitality and Tourism Management students' pREFERENCES of management principles. It focuses on dichotomy principles in three dimensions, how tasks are defined (Functionalism vs. Idealism), how decisions are reached (Conflict vs. Harmony), and how organizational resources are utilized (Organic vs. Mechanic). The main findings were that there were large differences in the students' pREFERENCES and four characteristic groups were identified, though explaining the differences by mainly demographic variables was problematic. The findings and their implications are discussed with regard to industrial and educational implications and further research.     

Tourism and Hospitality Higher Education in Taiwan

SUMMARY

The binary system of tourism and hospitality higher education in Taiwan divides into academic higher education and technical/vocational(institute/university of technology, five-year junior college and two-year junior college). The development of tourism and hospitality higher education in Taiwan is closely related to the growth in the domestic tourist market and the social development of the country. The earliest tourism education began in 1965. This long process of development has given Taiwanese tourism and hospitality education a multifaceted outlook and is generally divided into three periods: the origination period (1946–1968), the growth period (1969–1991), and the competition and adjustment period (1990–present). Over the past years, tourism and hospitality higher education in Taiwan has witnessed rapid growth in numbers, increasing diversification in program names, and with junior colleges and institutes of technology transforming themselves into universities of technology. Current tourism and hospitality programs are boosting global competitiveness for the future hospitality market in Taiwan, with careful positioning clear goals, curriculum planning, integrating hospitality/tourism curriculum, alliances and collaboration, and strengthening tourism and hospitality research.     

Hospitality and Tourism VET in Schools

ABSTRACT

Students undertaking vocational education and training (VET) in school comprise a rapidly growing component of Australia's VET system, with numbers reaching in excess of 100,000 by the Year 2000, representing around 8% of Australia's vocational students (ANTA, 2002). The inclusion of VET in schools has meant changes to curricula, structures, industry partnerships-and changes in the specialisations of teachers. Finding suitably qualified teachers for classroom delivery of VET has become a pressing issue. The University of Queensland explored the need for a teacher education program for hospitality and tourism teachers, conducting an analysis of the demand for specialist VET teachers, a focus group involving key stakeholders to explore issues surrounding the provision of these teachers, and identified appropriate pathways for their education. This paper reports on the context and background of VET in schools, recommendations of the focus group and the development of a program by the university.     

Tourism and Hospitality Higher Education in Israel

SUMMARY

This paper presents the past and present of higher education in tourism and hospitality management in Israel.

The paper discusses the growth of higher education in hospitality and tourism through local initiatives and by franchising and extensions from foreign institutions. The nature of the higher education system in Israel and the accreditation processes of local academic programs is discussed. The case of Ben-Gurion University is introduced to illustrate the development of an academic programinhospitality and tourism management.

The paper also compares the current state of the available academic programs to the year of 2000, at the eve of the Palestinian uprising. The paper analyses the complex relations between the Israeli hospitality industry and the higher education programs, as well as the challenges of future graduate programs and industry-academe relationships.     

The Relationships between National Identity,Hospitality, and Satisfaction among Foreign Hotel Guests

The main objectives of this paper are to examine the effect of hotel hospitality on the satisfaction level of foreign guests in the context of the hotel industry, as well as to explore the moderating effect of national identity (country-specific hospitality) on the relationship between hospitality and guests’ level of satisfaction. In this study, “national identity” refers to the distinctive cultural elements of a specific country that are incorporated into the hotel’s service design. This study, involving 315 foreign guests at Malaysian hotels, used survey administration as the main data collection method. Hierarchical moderated regression analysis was performed and statistical support for the effect of hospitality on the patrons’ satisfaction with their hotel stays, as well as the moderating effect of national identity on satisfaction levels, were found. This study also proposes a new scale to measure “country-specific hospitality”.     

Total Quality Management and Tourism and Hospitality Education

ABSTRACT

This paper examines the application of quality management concepts in relation to the provision of tourism and hospitality education, with a specific focus on Thailand. The key quality concepts, namely quality control, quality assurance, quality audit and “Total Quality Management” (TQM) are identified, and the applications of these concepts in the provision of tourism and hospitality education are discussed. The paper explores three main themes. The first is to examine how quality issues have been applied to tourism and hospitality education. Second, the paper outlines the concepts of quality management, which represent the key element of a TQM strategy to implement conformance to standards and quality improvement. The third theme discusses the specific case of Thailand, drawing on research in its early stages which examines quality management in tourism and hospitality education in Thailand. An outline of the nature of tourism and hospitality education in Thailand is provided, followed by a synopsis of the significant challenges facing Thai tourism and hospitality education. A procedure for examining quality in tourism and hospitality education in Thailand is proposed.     

Hospitality studies and hospitality management: A symbiotic relationship

The key contribution of this paper is to critically analyse advances made since the introduction of hospitality as a higher education subject, to capture contemporary thinking, and to support the recognition of the intellectual benefits for hospitality management theory and practices of a curriculum informed from a social science-based studies perspective. The benefits of this inter-relationship are demonstrated through the inclusion of an illustration informed by historical means of enquiry, which applies hermeneutical analysis and interpretation of St. Benedict's Rule (c. 530 A.D.). This serves to tangibly demonstrate the academic rigour, value, and educational gains achievable through a symbiotic relationship between hospitality studies and hospitality management.     

Lifestyle Market Segmentation,Small Business Entrepreneurs,and the New Zealand Wine Tourism Industry

ABSTRACT

Wine tourism is an important niche activity for which participant needs and motivations have been somewhat under-researched. This paper describes a case study investigation to evaluate the nature of buyer/seller relationships that evolve in a wine tourism setting. Visitors to three small New Zealand wineries were interviewed to gather data relating to their lifestyle behaviors and their attitudes towards the wine tourism experience, and factor analysis used to categorize these visitors in terms of the List of Values typology of lifestyle characteristics. Results indicate that the 'achiever' and 'funlover' segments are well represented amongst winery visitors, but that there is an appreciably lower incidence of 'belonger' personalities. Implications of these findings for the wine tourism industry are considered.     

Developing Woodlands for Tourism: Concepts,Connections and Challenges

Driven by potential economic benefits for rural communities, tourism has become an increasingly central focus of sustainable woodland management in Great Britain. Knowledge of the values and uses of woodlands for tourism, and the impacts of woodland management on tourism is, however, limited. This paper outlines qualitative research in three study areas which used in-depth interviews and discussion groups to engage with tourism providers to explore these issues. It argues that woodlands are an important constituent of ‘countryside capital’, with woodlands” imagery and accessibility, and their natural and man-made resources used directly and indirectly by tourism enterprises. A landscape-scale approach to tourism planning and development is advocated to ensure a more holistic use of woodlands for tourism. Critical issues are identified as being strategy and integration, local engagement, sharing of information, resources, costs and benefits between stakeholders, and policies and practices to stimulate innovation and growth.     

The Effects of Local Hospitality,Commercial Hospitality and Experience Quality on Behavioral Intention in Cultural Heritage Tourism

The main aim of this study is to examine the influence of the two domains of hospitality—local hospitality and commercial hospitality—on behavioral intention in the cultural heritage tourism context. This study anticipated that the above relationships were mediated by the tourism experience quality. A total of 500 foreign tourists visiting the Malaysia’s first World Heritage City, Malacca City were surveyed using structured questionnaire. The results revealed that both local and commercial hospitality have positive relationships with experience quality, and experience quality fully mediated the relationships between each of the two domains of hospitality and behavioral intention.     

Hospitality and Tourism Curriculum Development

Abstract

This project presents a case study illustration of a qualitative research approach for enhancing an undergraduate curriculum of a hospitality and tourism management program at a large university. Four focus groups consisting of current students, alumni, faculty, and industry practitioners provided extensive information about past and current performance of the travel and tourism program. The data collected indicated areas of concern in three different levels: the university, the hospitality and tourism program, and the university's relationships with external constituencies. Recommendations and suggestions for curriculum enhancement took into consideration the perceptions of the focus groups' participants.     

Service Recovery Readiness in Australian Hospitality and Leisure Operations

ABSTRACT

Hospitality and leisure operations across Australia have experienced phenomenal growth over the past few decades. This growth can be attributed to globalisation, deregulation, increased household disposable income, and technological advancements. As organisations continue to strive for a competitive edge, increased attention is given to consistency and reliability of service delivery. However, given the significant human element in the production and consumption of services, mistakes are inevitable (albeit not intentional). Service recovery is therefore a central ingredient in maintaining quality of service delivery. It facilitates customer satisfaction, increases loyalty and repeat patronage, and fosters positive word-of-mouth recommendation. The present paper develops an integrated model of the key concepts of service delivery-illustrating the importance of the relationships among service quality, empowerment, and service recovery. To obtain a better understanding of the importance that organisations place on service recovery, an exploratory study is presented. This consisted of interviews and questionnaires across selected hospitality and leisure operators in Australia. The findings show that service recovery is viewed as an important component of business practices. However, there are noticeable gaps-particularly in relation to organisational readirecovery.     

Hospitality crisis management practices: the Israeli case

This study attempts to examine hospitality crisis management practices within the context of the Israeli hospitality industry. The study develops a questionnaire that evaluates the importance and usage of four categories of practices: marketing, hotel maintenance, human resources, and governmental assistance. The findings illustrate which practices managers consider important and which practices managers actually use during an industry crisis. The paper concludes with recommendations for future research and management of crises.     

Impression Management and the Hospitality Service Encounter

Abstract

Managers, marketers, and employees in the hotel and restaurant industry that are aware of the needs of people from different cultures will be able to better direct their efforts at product development, provide better guest services, and thereby offer a means of developing competitive advantage. This study determined cross-cultural differences in customer perceptions of employee behavior, intentions to return, and tipping between Americans and Asians living in the United States. The study was based on several impression management dimensions (ingratiation, intimidation, self-promotion, exemplification, supplication, and non-verbal behaviors). The results suggest that behaviors associated with ingratiation and exemplification techniques were perceived as being more satisfying for American than Asian respondents. Behaviors demonstrative of intimidation and supplication techniques were perceived as very dissatisfying for Americans.     

Hospitality diversity management and job satisfaction: The mediating role of organizational commitment across individual differences

The present study examines the effects of diversity management on hospitality employees’ organizational commitment and their job satisfaction taking into account individual differences. A representative sample of hotel workers were surveyed in the Canary Island, one of the main tourist destinations in the world, which receives over fifteen million tourists a year. Using moderated mediation analyses, the study confirms our hypothesis that employees’ perceptions of diversity management have a positive and significant direct effect on job satisfaction. In addition, an indirect effect through employees’ organizational commitment was found. Results support the moderating role of age, but not of ethnic origin or gender on the proposed mediation. From a managerial perspective, hoteliers should be encouraged to consider diversity management when they plan their human resource policies due to its positive effects on employees’ job satisfaction and organizational commitment.     

The Development of an Instrument to Address the Negative Perception of Hospitality Jobs

ABSTRACT

The purpose of this study was to introduce a new construct that would assist in understanding employee attitudes and behaviors in hospitality sector jobs. The research introduces job-esteem and justifies it as a unique construct worthy of further study. Job-esteem is defined as the level of respect and dignity an individual believes is associated with his/her job. An instrument was developed to assist in measuring the level of job-esteem found in hospitality employees. The instrument was then administered to 75 employees of a large hotel chain in Hawaii. Tests show the instrument meets reliability standards.     

旅游地顾客满意度测评指标体系的研究及应用

市场的竞争力来自顾客的满意度。本文根据旅游业的“食、住、行、游、娱、购”6要素特点。运用美国密歇根大学质量研究中心费耐尔(Fomell)教授的顾客满意度指数理论，构建旅游地顾客满意度指数测评的因果模型(Tourism Destination Customer Satisfaction Index，简称TDCSI)和旅游地顾客满意度测评指标体系，并对其进行了实证检验，证明该模型和指标体系较为科学、合理和可行。