Budgetary control within the hotel industry

This paper is divided into two distinct parts and within these parts it follows the following lines of progression. The major division in the paper is between a look at the accepted theory that underpins any research in this area with comments on its likely effects on the organizations under scrutiny, and a look at the case studies that were constructed as a result of undertaking research into several hotel and leisure companies with the aim of gaining a representative cross-section of the industry and its budgetary control techniques.     

作业成本法(ABC)在酒店业的应用性研究

作业成本法是一种以作业为基础的成本计算方法,它从根本上解决了传统成本法的缺陷,同时给企业成本管理和经营管理决策提供了很好的基础.本文通过对作业成本法的理论探讨和案例分析,阐明了作业成本法在酒店业的应用流程和方式,揭示了作业成本法对于提高酒店经营管理决策水平和竞争力具有重要的理论意义和现实意义.     

Collaborative Approach to Multimedia Courseware Design and Development

Abstract

This paper reports on a collaborative multimedia project between the Hilton College of Hotel and Restaurant Management and the College of Education at the University of Houston. The conceptual framework that supports this approach is based on action learning theory and constructivist philosophy. Graduate students in the instructional technology program in the College of Education worked in collaborative design teams with a client, a faculty member from the College of Hotel and Restaurant Management, to design and develop four modules of Internet-based courseware for an actual instructional context in an undergraduate class in human resource management. The course instructor from the College of Education served as a facilitator and project manager. Data was gathered from both the students and the client-faculty member through a variety of methods that included pre- and post-course surveys, participant interviews, journals, and observations. Students expressed satisfaction with working on an actual project with a real client and noted that the skills learned through the collaborative process were frequently used after the course in job-related situations. In the beginning of the development period, there was some confusion and uncertainty about individual and team roles as well as expectations about the client-faculty member feedback and participation. Team building skills were noted as a needed addition to the curriculum. At the end of the development phase, both the students and the client-faculty member expressed a strong satisfaction with the process of combining both technical skills and practice in an authentic context.     

Embedding research and academic service in teaching: a case study of a hotel sales management course

Lecturers in Thai universities have to meet several key performance indicators (KPIs), posing a heavy burden and demanding much time and effort. A new teaching model is explained and proposed where several KPIs can be met through progressive teaching. Embedding academic service and research projects in a course involves the participation of students, employing progressive teaching methods, and helping lecturers to meet various KPIs more effectively. This article describes how the above method is applied in a Hotel Sales Management course at Faculty of Tourism and Hospitality, Dhurakij Pundit University, Thailand. The benefits and difficulties faced during the project are described.     

基于资源理论(RBT)的酒店集团成长原因分析

本文对以往有关酒店集团成长原因的论述进行了简单评价.文章认为,仅仅从外部环境来解释酒店集团成长的原因是不全面的,从两权分离的角度来解释也是不符合现实逻辑的.文章根据资源理论(RBT),从影响酒店集团成长的内部因素出发,解释了酒店集团成长的根本原因,分析了成长资源的特征,并提出酒店集团成长的框架模型.     

Effects of Employees' Uniform on Company Image and Employees' Self-perceptions and Customers' Perceptions

The purpose of the study is to investigate how different styles of employee uniforms affect customers' perceptions of the hotel image and employees' self-perceptions. The results of the study indicated a significant relationship between uniforms and employees' job performance. Significance also existed between employees' job satisfaction and styles of uniform. A significant relationship between styles of uniform and customers' perception of employee performance was found as well.     

组织学习对饭店持续创新能力的影响研究

在全球经济转型背景下,饭店为推动服务创新,满足顾客消费需求的多变性,越来越重视组织学习.文章以长沙、三亚高星级饭店为例,运用结构方程模型(SEM)进行了饭店组织学习对持续创新能力的影响研究,发现知识共享、知识运用、知识记忆对技术创新、制度创新和支持创新的影响较强,知识获取对制度创新和支持创新的影响较弱;饭店必须综合考虑知识获取、知识共享、知识运用、知识记忆等要素对服务创新的影响,才能有效提升饭店持续创新能力,保持领先的竞争优势.     

关于应用型大学饭店管理专业教学模式改革的思考

应用型专业大学生供需错位,饭店管理专业具有典型意义。按照市场需求培养应用型人才,是应用型大学的出路所在。本文在对北京市部分中高星级饭店进行问卷调查、走访与座谈,了解行业对饭店管理专业人才要求的基础上提出关于人才培养目标、课程设置、专业实习以及师资培训等方面的改革建议。     

透视旅游专业大学生供需错位现象——兼论饭店管理专业本科教学模式改革

饭店行业对员工需求标准与旅游高校对学生培养规格的不同,大学生对未来理性追求和对现实感性认识间存在的矛盾,导致了旅游/饭店专业大学生的“供需错位”。本科“饭店管理”应脱离“旅游管理”的模式设计课程;其“应用性”的特点要求它不仅要在教学中理论联系实际、培养学生情商,还要根据高等教育大众化的特点,重新定位培养层次。     

高校旅游管理专业构建饭店管理实验教学体系的探讨

高等院校旅游管理专业开设的饭店管理实验是为了培养学生的动手能力和心智技能。本文通过分析当前高等院校饭店管理实验教学中存在的问题,从整合实验室资源配置和饭店管理实验教学模块化两个方面,讨论了高等院校构建饭店管理实验教学体系的条件和具体内容。     

论研究生层次的饭店管理教学体系与教学方法

针对旅游管理专业硕士研究生专业主干课程《饭店管理学》的教学现状,以及笔者的教学实践,本文系统地研究了饭店管理学的学科体系、研究工具和教学方法,从体系化、规范化的角度出发,图示了产品运作、管理运作、投资行为、产业管理、历史与文明等五个研究层面,并以此来理解和把握研究对象。     

A computer-supported collaborative learning (CSCL) approach in teaching research methods

The aim of this study is to evaluate the extent to which the engagement of hospitality students in computer-mediated asynchronous discourse in a postgraduate research methods course results in higher-order thinking. In order to identify their overall behavioural engagement in the discourse elements of the course, quantitative data from running the course in WebCT was obtained using the “track students” function. The threaded discussions were converted into text files and loaded in NVivo for content analysis. In addition, the students’ course evaluation questionnaires were used to assess their perceived benefits from the asynchronous discourse on research methods. This study shows that computer-supported collaborative learning allows students to become active and reflective learners by engaging in high order thinking activities. The results of this study highlight the options that hospitality management educators may consider as part of their teaching and learning strategies.     

旅游高等院校饭店管理人才培养模式创新研究——以北京联合大学旅游学院为例

中国旅游高等教育以平均每年 10 %的增幅迅速发展 ,但其毕业生的择业意向却不尽如人意 ,致使管理人员学历普遍不高的饭店业仍然承受着人才稀缺的巨大压力。供需的错位导致人才外流 ,资源浪费。本文以全国首家四年制旅游高校———北京联合大学旅游学院为研究对象 ,通过分析饭店专业高等教育现状 ,研究供需矛盾的成因 ,探讨饭店专业人才的培养方式 ,试图为中国旅游高校饭店专业教育教学的改革提供思路     

Analysis of Hoteliers' E-Commerce and Information Technology Applications

ABSTRACT

Numerous research studies are being conducted that are related to e-commerce and information technology (IT) applications in the hospitality industry with regard to operational, profitability, productivity, and management perspective. The focus of this study is to examine current e-commerce and IT applications in the hospitality industry and to identify the business travelers' needs relative to advanced e-commerce and IT applications to improve customer service. Hoffman and Chung (1999) stated that what customers want most is not what restaurants and hotels are necessarily implementing. This study discusses the typical problems and obstacles of implementing e-commerce and IT applications in hospitality, using the lodging e-commerce and IT applications to satisfy customers, and developing the lodging e-commerce and IT applications as a corporate competitive advantage. Moreover, this study investigated a variety of e-commerce and IT applications related to customer service, satisfaction, and retention as well as e-commerce and IT applications as a distribution channel for receiving travelers' information and accommodation booking. This study provides valuable implications for the hospitality practitioners about customer needs relative to e-commerce and IT applications.     

Some problems faced by managers in the hotel and catering industry

This second survey on the problems perceived by managers in the U.K. hospitality industry uses depth interviews to explore managers' perceptions of their problems. Price appears to be the main marketing tool used and there is a lack of emphasis on marketing as a tool to increase sales volume.     

Analysis of E-commerce and information technology applications in hotels: Business travelers' perceptions

Numerous research studies have been conducted that are related to e-commerce and information technology (IT) applications in the hospitality industry with regard to business operation, profit, output, and management perspective. The focus of this study is to examine current e-commerce and IT applications in the hospitality industry and to identify the business travelers' perceptions in order to improve customer service. One of the problems in the hospitality industry is that customers want advanced e-commerce and IT applications, but restaurants and hotels are not necessarily implementing them. This study discusses the typical problems and obstacles of implementing e-commerce and IT applications in hospitality, using the lodging e-commerce and IT applications to satisfy customers, and developing the lodging e-commerce and IT applications as a corporate competitive advantage. Moreover, this study investigated a variety of e-commerce and IT applications related to customer service, satisfaction, and retention as well as e-commerce and IT applications as a distribution channel for receiving travelers' information and accommodation booking. This study provides valuable implications for hospitality practitioners about customer perceptions relative to e-commerce and IT applications.     

Providing a More Successful Education Experience for Asian Hospitality Management Students Studying in Australia

ABSTRACT

Economic necessity and political influence has resulted in many western universities striving to increase the number of international students choosing their institution. The consequences of increased numbers of international students has implications for teaching staff and domestic students. This research is focused on international students from Asia studying the Bachelor of Business (Hospitality Management) at The University of Queensland and is set in the context of those students' learning experience. Focusing on issues of teaching and learning styles, the research is based on the suggestion that Asian students have to make a substantial adjustment in terms of their learning styles in order to succeed in a Western University.

The empirical research focuses on Asian students' motivation, choices and expectations of their learning experience in Australia and identifies difficulties those students have experienced. Insights of staff within the School of Tourism and Leisure Management at the University of Queensland are also discussed, particularly focusing on cultural issues.

This article concludes with several recommendations concerning strategies that could be, and are being adopted by The University, academic staff and Asian students.     

How human resources management best practice influence employee satisfaction and job retention in the Thai hotel industry

Human resources management (HRM) practices are hotel management tools that contribute to organizational success. The purpose of this study was to evaluate how soft HRM practices in the Thai hotel industry affect job satisfaction and job retention. This study focuses on soft HRM practices, which draws on theories of commitment and motivation. Soft HRM refers to human relations between staff and the hotel organization. A quantitative approach was employed using multiple regression technique with a stepwise method for data analysis. It was found that employee satisfaction is not fostered by increasing remuneration, but is more related to the quality of working life, good leadership style, regular training, employment security, the hotel's brand image, and employees' personal traits, a most important aspect. The findings from this study provide a comprehensive framework for both academic and managerial responses to resolve the labor and skill shortage crises. Equally important is the extrinsic and intrinsic motivation and personal attitude theory that underpins employee job satisfaction in this study.     

Transnational tourism education and student approaches to learning: is there a mismatch?

This article employs a novel approach by investigating Chinese students from a transnational tourism management programme in Hong Kong and Chinese students studying on a similar programme at the degree-awarding UK university. This quantitative study investigates whether there are any differences between two groups of students in terms of their approaches to learning, preferred learning and teaching methods and their satisfaction with the programme. The findings demonstrate significant differences between the two cohorts, indicating that a programme cannot be easily exported. The implications of the findings for the transnational curriculum, learning and teaching practice and theories of student approaches to learning are discussed.     

Sustainability Management of Hotels: How Do Customers Respond in Online Reviews?

The purpose of this study was to investigate how guests respond to the sustainability efforts of sustainably managed hotels by discussing them in reviews posted online. Thus, an exploratory research design and the content analysis method were chosen for this study. The content analysis technique was used to analyze User Generated Content and to explore what attributes of sustainability are perceived as the most important by hotel guests in online reviews and whether they generate positive or negative feelings. An analysis of the reviews showed that hotel guests perceive sustainability positively: most indicators were discussed in a positive context, and reviews that contained sustainability attributes had higher guest ratings than other reviews. Explicit references to sustainability were found in only 6.8% of all customer comments. The most frequently encountered indicators in guest reviews were biodiversity, education and sustainable products. Customers mainly discuss attributes that have direct impacts on their experience or are observable at the hotel. Customers are likely to realize that a hotel’s commitment to sustainability can excuse the hotel for a suffered inconvenience. This finding implies that hoteliers should educate guests on their sustainability measures, as higher awareness may increase customer satisfaction.