An Empirical Approach to Identifying Cross-Cultural Modifications to International Hospitality Industry Sales Training

Abstract

This study uses six of Wilson's (1995) “success” variables in long-term buyer-seller relationship development to analyze whether relationship marketing concepts can be applied globally in hospitality sales training programs. It looks at the cross-cultural differences that exist between various regions of the world (i.e., North America and Asia) in the way buyer-seller relationships are perceived by hotel salespersons. This study found differences in the importance given to the “success” variables do exist across international boundaries. Recognition of the differences can provide assistance to hospitality industry marketers in designing and modifying sales training programs focused on developing long-term buyer-seller relationships.     

Strategy Communication in Family-Owned Restaurants: Ad Hoc and Ad-Lib

ABSTRACT

Most New Zealand restaurants are small family-owned businesses, which could be expected to communicate their purpose, business strategy, and goals to their employees. However, this expectation may be at odds with the informal mode of a family operation. This exploratory study therefore examines the communication of strategies in family-owned restaurants to determine the likely impact of family ownership on strategy communication. Interview data from family business owners and employees indicate that communication was largely ad hoc, relating to tactics more than strategies, and that many owners lacked the skills needed to operate a profitable and successful business. The weak understanding of strategic business skills identified may explain the high rate of failures identified in the New Zealand restaurant industry.     

Managers’ Attitudes Towards People with Disabilities in the Hospitality Industry

People with disabilities face many challenges when incorporating into the workforce, including the attitudes of their employers and coworkers. This study aimed to assess managers’ attitudes about people with disabilities in hotels and restaurants in the United States. Interviews and questionnaires were used for data collection. This study provides information for hospitality industry managers about attitudes towards employees with disabilities. Managers’ ages and years worked for the current organization had an effect on attitudes related to the importance of training people with disabilities.     

The Role of Training in Achieving TQM in Restaurants

Abstract

TQM, and its application to the hospitality and tourism industries, has begun to receive more attention in the literature. However, few articles focus exclusively upon TQM in the restaurant industry and fewer still have examined the relationship between TQM and employee training. This article examines this relationship through interviews with managers with two prominent restaurant chains in Canada.     

Selling Tourism on the Internet: Analysis of the Balance of Power Between Seller and Consumer During Information Exchange and Negotiation

Abstract

Business on the Internet is experiencing rapid development. Numerous companies in the tourism industry are setting up sites on the “World Wide Web” in order to create virtual shopping, to promote their product lines and to offer a service or to make direct sales. However, the exploitation of this new communication medium works regardless of the consequences of such an evolution on consumer behavior, in particular during the phase of commercial research and negotiation. This article is an analysis of the balance of power between seller and consumer within the framework of Computer-Mediated Communication. The result of this commercial research will make it possible to assess the different degrees of influence on retailers that are competing within the framework of network communication. Recommendations regarding the development of direct sales on the Web will be made.     

Does mandatory food safety training and certification for restaurant employees improve inspection outcomes?

The purpose of this study was to explore the relationship between mandatory food safety training and certification and inspection results of chain restaurants and independent restaurants, using current food safety inspection results of food service establishments in Central Florida. More specifically, this study examines whether there is any statistically significant difference in the violation frequency among chain and independent restaurants. Reducing the risk of any foodborne illness is a critical strategy that industry stakeholders should pursue in an area dominated by tourism such as Orlando, Florida. A one-way ANOVA was used to determine the differences between the two types of restaurants. Findings indicate that there is significant difference between chain and independent restaurants for critical violations. No difference was found when comparing chain verses independent restaurants for non-critical violations.     

Factors Influencing Intercultural Sensitivity of Hospitality Employees

ABSTRACT

This study investigates the factors influencing the development of intercultural sensitivity among hospitality employees. The study particularly looks at the relationship between intercultural sensitivity levels of hospitality employees and their previous educational work experiences. Based on a survey (Intercultural Sensitivity Scale) scale with 443 hospitality employees overall means were calculated. Results of the analysis show that exposure to other cultures by participating previously in student exchange programs (e.g. ERASMUS), work and travel programs, and spending long periods of time abroad increased people’s intercultural sensitivity. Interestingly though, the study found that having formal tourism and hospitality education did not have any influence on the level of intercultural sensitivity of hospitality employees.     

国外接待业人力资源管理研究评述

经过20世纪80年代以来20多年的学术研究和实践,国外接待业人力资源管理已成为一个较成熟的研究领域.本文分战略性人力资源、招聘和选拔、流动、培训和开发、薪酬管理、绩效评估、工作设计与参与和管理者开发等8个主要研究议题,对国外接待业人力资源研究进展进行了较系统的评述.目前综述国外接待业人力资源研究进展的文献尚不多见,国内接待业人力资源研究尚不全面和深入,本文综述将为国内相关研究提供有益借鉴.     

社会化视角下接待业服务机器人对顾客体验的影响研究

随着人工智能和自动化技术日渐普及,服务机器人被越来越多地引入旅游接待业,但其应用尚处于探索阶段。在已有文献和理论基础上,本文依据互联网、社交媒体中接待业顾客对服务机器人的评价信息,以及对接待业顾客和员工进行深度访谈的数据,分析顾客对机器人服务的感知及体验。研究发现:(1)对机器人服务的感知涉及工具、社会化两个属性,社会化属性对顾客的愉悦体验产生重要影响;(2)服务机器人通过提升服务和营造愉悦氛围两条路径改善顾客体验。在此基础上,本文构建了服务机器人影响顾客体验的概念模型。本文从社会化视角探讨服务机器人的顾客体验感知,对服务机器人设计、服务场景管理和体验设计具有启示意义。     

试论酒店管理专业培训课程的开发与设置——以加拿大富豪星座酒店管理学院为例

本文以加拿大富豪星座酒店管理学院为例 ,就旅游教育产业培训课程的开发、课程设置与内容的更新、课程体系的连续性及教学方法的改革等方面提出一些看法 ,以期与大家共同探讨。     

中外饭店管理专业本科教育的实证分析——以康奈尔大学酒店学院和北京联合大学旅游学院为例

本文选取美国康奈尔大学酒店学院和北京联大旅游学院两所具有代表性的院校为例 ,对饭店管理专业本科教育的课程体系设置、课程安排、教学内容、实践环节等方面进行了较为深入的对比分析。通过这一分析 ,为我国旅游饭店管理专业本科教育的进一步发展提供了参考。     

饭店管理研究中统计学方法的应用进展与思考——基于IJHM(《国际饭店管理》)的文献分析

本文对国外饭店管理具有权威影响力的刊物International Journal of Hospitality Management(UHM,<国际饭店管理>)所栽文献的统计学方法的应用现状进行了回顾与梳理.统计学方法特别是多元统计方法整合已经成为饭店管理定量研究的主要研究方法.统计学方法主要应用于饭店人力资源管理、饭店业经营管理和饭店营销管理等几个重要的研究领域,并且统计学方法的选取与研究方向紧密结合.     

Managing Workforce Diversity

Abstract

As hospitality firms become increasingly characterized by diversity with respect to their workforce, attracting, retaining, and using diverse people effectively have become a priority. Diversity management is considered vital to ensuring success in today's unpredictable hospitality markets. To suggest strategies for management of diversity, the current study explores the definitions used in dealing with diversity, clarifies diversity-related concepts, and discusses the benefits of effective diversity management. It is contended that hospitality firms that want fresh ideas, strong growth, a positive firm image, and an enhanced ability to hire qualified workers should be proactive with regard to workforce diversity. This study also suggests effective diversity management strategies, including the use of diversity management paradigms and development of a learning organization. Finally, the challenges hospitality firms are facing are discussed.     

Service Quality in Tourism Research

Abstract

This paper reviews the recent development of service quality research. It relates the key issues and approaches to the tourism and hospitality sectors. It identifies the need for further research into the meaning and management of service quality in tourism and hospitality.     

Analysis of Employee Performance during Cross-cultural Service Encounters at Luxury Hotels in Hawaii,London and Florida

Globalization has motivated managers and scholars in the tourism industry to focus more attention on the problems and characteristics of the cross-cultural service encounter. During these interactions, differing cultural norms and values often create misunderstanding and conflict, which can result in an unhappy customer, a frustrated service provider and lost business. Therefore, the focus of this study was to analyze the effect of intercultural sensitivity on tourism employee performance in cross-cultural service encounters in three similar, but distinct service-dependent markets: the Hawaiian Islands, Greater London (UK) and the state of Florida. The results indicate that tourism employees with high intercultural sensitivity generally scored significantly (p < 0.05) higher than employees with low intercultural sensitivity in terms of service attentiveness, revenue contribution, interpersonal skills, job satisfaction and social satisfaction as they relate to cross-cultural encounters. There was no significant difference in results for motivation to work, tenure (years at present organization) and primary rewards (compensation, recognition, etc.). Implications of the findings are discussed.