Developing a core competency model of innovative culinary development

This research investigates core competencies of innovative culinary development (ICD) by deep interviews, Delphi and Analytic Network Process (ANP). Stage I of this research employs a Delphi study that involves 16 participants to provide initial innovative culinary competencies based on 20 interviews of executive chefs, R&D managers and culinary artists. After gaining the consensus from the experts, dimensions and items of competencies are identified during Stage II. Also, ANP is adopted to determine the relative weights among the competency criteria and emphasize the interdependent relationships, thus increasing the accuracy of the results.     

Competency analysis of top managers in the Taiwanese hotel industry

The purpose of this study was to identify top managers’ competencies in hotel unit leaders perceived to be most critical for career development, and using the Fuzzy Delphi and Analytic Hierarchy Process methods to determine perceptions of the importance of various competencies in different dimensions. This study uses snowball sampling methods to collect data from 25 hotel top managers and uses qualitative and quantitative surveys, including interviews, questionnaire review and a questionnaire survey. A two-stage research design is adopted to understand the differences in perceived competency requirements better. The analytical results demonstrate the required competencies of top managers in the hotel industry, and divide them into generic and technical dimensions, 18 competency domains, and 107 competency indices. The top three most important competency domains are “leadership,” “crisis management,” and “problem-solving.” The proposed management competency framework provides an important implication for educators, practitioners, and researchers.     

Exploring the Relationships Between Hotel Management Courses and Industry Required Competencies

ABSTRACT

Recently, higher education in Taiwan for the hospitality industry has grown dramatically. However, hospitality education is still considered a relative newborn in comparison with other programs. To develop effective programs, it would be appropriate to investigate competencies that influence career success in the hotel industry and the courses that nurture those important competencies.

A researcher-developed survey instrument was used to collect data from 200 industry professionals. Instrument reliability and validity were reported. The results revealed the competencies relating to communication and adaptability most influenced career success. Moreover, Finance/Marketing/Personnel Management, Foreign Languages, and Communications & Quality Management curriculum dimensions were significantly related to competencies of “communication skills & adaptation to environmental changes.”     

The integration of nutrition components into culinary programs: perspectives of experts and educators

ABSTRACT

Consumers are increasingly eager for healthier food selections, but not at the expense of taste. As the foodservice industry continues to respond to these trends, graduates from culinary and hospitality programs are expected to be trained to meet these changing needs. The aim of the study was to compare industry experts’ and educators’ perceived importance of nutritional competencies in culinary curriculum, as well as the perceived barriers to integrate nutritional competency in accredited culinary programs. The study analyzed data provided by two U.S.-based groups of participants: (1) culinary and industry experts, and (2) educators in culinary and hospitality management programs. Results indicate that experts view nutritional competency as important to a student’s program of study and that success depends on educators meeting these competencies. However, the analysis reveals that educators significantly undervalue the importance of nutritional competency placement in curriculum and overrate how well they are preparing culinary graduates.     

Determinants and outcome of career competencies: Perspectives of hotel managers in China

This study aims to explore the determinants and outcome of career competencies. Based on the notion that organizations and individuals have respective obligations in the career management of employees’, this study developed perceived “organizational career management’ (OCM) and “career commitment” as determinants and career satisfaction as an outcome of career competencies. Data were collected in the state-owned hotels in China, and structural equation modeling was used to test the proposed relationships. The findings indicate that both perceived OCM and career commitments have positive, direct effects on career competencies. The findings of this study may benefit both hotels and hotel employees by providing valuable implications.     

Relationships among work-family supportive supervisors,career competencies,and job involvement

This study aims to explore the relationships among work-family supportive supervisors, career competencies, job involvement, and job satisfaction. Data were collected from a sample of 1012 hotel employees working in the frontline of the hospitality industry in China. Structural equation modelling (SEM) was used to estimate the relationships among the constructs. The findings indicate a positive relationship between work-family supportive supervisors and career competencies. Career competencies contribute positively to job involvement and job satisfaction. This study provides insights into how managers of human resources can retain qualified staff and increase the job satisfaction of employees.     

Sustainability indicators for managing community tourism

The purpose of this study is to develop indicators to measure community tourism development (CTD) within a sustainable framework. In order to develop such objective indicators, this study employed a modified Delphi technique. A panel of 38 academic researchers in tourism provided input into developing the indicators. After three rounds of discussion, the panel members reached consensus on the following set of 125 indicators: political (32), social (28), ecological (25), economic (24), technological (3), and cultural dimensions (13) for CTD. This set of sustainable tourism indicators can serve as a starting-point for devising a set of indicators at the local and regional level. Further study shall develop a set of sustainable indicators relying on communities’ distinctive characteristics and employing indicator experts from the social and physical sciences and from all stakeholder groups, including residents of the host community, industry experts, government planners, policy-makers and non-governmental organizations [United Nations (2001). Managing sustainable tourism development: ESCAP tourism review, No. 22. New York, NY: UN].     

Paradoxes in planning Tourism Elitism or Brutalism?

While the rhetorics of environment, sustainability and ethics are prominent in academic discussions on tourism planning, they remained somewhat remote in the case of Eritrea. The debate about how the poorest countries should proceed with tourism remains polarized and confused. To help analyze this, a continuum is proposed upon which various types of planning advice may be placed. The two poles are represented by Tourism First (in which developing the industry is the focus of planning) and Development First (where planning is framed by national development needs) The terms of reference which are the key planning guide for tourism consulting firms conducting planning, are identified as being particularly inadequate.     

Competencies of training professionals in the Hong Kong hotel industry

ABSTRACT

This study aims to investigate the competencies of training professionals in the hotel industry in Hong Kong. A survey questionnaire was adopted. Seventeen competencies were derived by factor analysis. Six essential competencies are identified, whereas “people skills and commitment” and “awareness of quality” are the most important competencies, while another 11 competencies are highly preferred. This study provides original criteria for hoteliers and human resources professionals to facilitate the recruitment process and aid training professionals in developing core competencies in hotel industry employees. Theoretical and practical implications of the findings are presented.     

The Delphi technique in the measurement of tourism market potential: The case of Nova Scotia

In order to plan for the development of tourism in Nova Scotia it has been necessary to gather information and opinions on the industry on a more detailed scale than has hitherto been done. Here the Delphi technique is used to gather data on tourism research, on future impacts of tourism and to strengthen a regional data base, all of which are intended to act as an effective policy-making tool in solving management and planning problems in the tourism and hospitality industry. The impact of new technology (in particular the CHECK-INN system) and training needs are discussed in detail.     

Scale development of perceived eTrust in the hotel industry: The perspective of Internet users

This study aims to discuss online consumer trust (eTrust) in the hotel industry from the perspective of Chinese web users. Based on literature review and results of interviews with and focus group discussions among Internet users, hotel practitioners, and academic experts, a measurement scale was formulated. With two phases of data collection, this research found Chinese web users moderately trusted hotels’ own websites while doubted their intentions to fulfill promises delivered on the websites. Statistical analysis confirmed the suggestion that eTrust was a triple-dimensional construct which consisted of integrity, benevolence, and ability. Notably, the dimension of integrity which refers to honesty and promise fulfilling was regarded the most important by Chinese Internet users. The proposed eTrust scale revealed statistically satisfactory validity and reliability, indicating its soundness in guiding future similar studies. Based on the findings, theoretical implications as well as suggestions for Chinese hoteliers were offered.     

Is it art or science? Chef's competencies for success

One of the most challenging professions in the hospitality industry, comprised of both scientific mastery and artistic innovation, is the Chef. It is imperative that these positions are occupied by individuals who possess the appropriate set of skills allowing them to perform with equal success in both culinary, as well as managerial competence. Thus, this research sets out to investigate, from “the Chef's” perspective, competencies required for a successful career in the field as well as the level to which these competencies have been developed (acquired) on-the-job. A self-administered questionnaire consisting of 27 competency items was administered to Chef professionals working in Cyprus. The findings revealed that technical (culinary-specific) competencies were considered as most important, followed by leadership-management competencies. In contrast, conceptual (creative-adaptive) competencies were ranked low by the respondents. In addition, numerous significant differences were revealed based on demographics and other industry-related factors.     

Why do we teach what we teach? Perspectives from Asia’s hospitality and tourism program directors

This study investigates the forces shaping curriculum design of hospitality and tourism undergraduate programs in Southeast and East Asia. The topic has received little attention in the past. In-depth semi-structured interviews were conducted with 11 hospitality and tourism program directors from 8 regions in Southeast Asia (Indonesia, Malaysia, Thailand, the Philippines) and East Asia (China, Hong Kong, Macao, South Korea). The results indicated that the industry as one major stakeholder has strong influences on curriculum in multiple ways. This can be seen in the way industry commentary shapes the objectives of the programs, graduate competencies, and the subject material favoring employability for the hospitality and tourism industry. Accreditation was viewed as more essential in designing a curriculum for the higher institutions in the Southeast Asia compared to East Asia. The availability and expertise of staff were viewed as the least important forces in shaping the curriculum.     

Developing a dual-perspective low-carbon tourism evaluation index system for travel agencies

This paper presents a two-stage development model for low-carbon tourism (LCT). In study I, a qualitative questionnaire was developed using the Delphi and analytic hierarchy process methods, and this was then distributed to 19 experts, whose opinions were used to develop a complete index system for low-carbon tours. In study II, 393 tourists questionnaires administered in the Sun Moon Lake National Scenic Area were utilized to determine whether the index system would affect visitor purchase intentions. The findings showed that the LCT index system positively influenced tourists' purchase intentions, and their actual purchase behaviors toward low-carbon products. However, this study empirically found that there are significant differences with regard to what these two groups (experts and tourists) view as important in a low-carbon tour system. The contributions of this study include: (1) confirming the importance of the multiple perspectives obtained from the travel industry and tourists to establish the LCT system; (2) using the case study to investigate tourists' opinions to better understand whether the LCT index that was developed based on the industry perspective in stage one was appropriate; and (3) offering practical suggestions to help businesses better understand specific trends and plans for LCT.     

The importance of career goal in relation to academic performance: a case study of hospitality management students

ABSTRACT

Hospitality management programs have commonly offered exclusive learning opportunities to talented students in order to keep “brains” in the industry. While academic performance indices are often used to identify “brains” in the education sector, scant research has empirically examined whether “brains” are intended to stay in the industry. This study surveyed 304 hospitality management students and examined the relationships between their career-goal related factors and academic performance. Findings indicate that career goal and positive job valence toward the hospitality industry are significantly related to academic performance. The results of this study contribute to the limited literature on the relationship between career goal and academic performance.     

Hotel career management in China: Developing a measurement scale

This study aims to develop a measurement scale for organizational career management (OCM) in China's hotel industry. The scale development procedure includes four steps: developing initial items, implementing purifying measures, data collection, and assessing the reliability and validity of the proposed measurement scale. Both exploratory factor analysis (EFA) and confirmatory factor analysis (CFA) are used to test the reliability and validity of the measurement scale thus developed. The development process results in a reliable and valid scale for hotel career management incorporating three dimensions: (1) career appraisal and advice, (2) a career development program, and (3) career training. Given the scarcity of research on career management in China, the measurement scale developed in this study will serve as a foundation for future research. The findings of this study may help to stimulate further empirical research on the relationship between hotel career management and employees’ career commitment and career satisfaction.     

Establishing attributes of an environmental management system for green hotel evaluation

This study establishes attributes of an environmental management system (EMS) for the hotel industry in Taiwan to create an instrument to help address green hotel auditing. Hotel EMS indicators were initially selected from ISO14000 and nine representative foreign green hotel assessment systems. The Delphi method conducted on twenty five experts with government officials, scholars and hotel managers for item modification to identify the preliminary EMS evaluation framework. An indicator selection process was employed to determine the dimensional indicators of the system. The data analysis reveals that a total of 64 indicators into ten dimensions were identified and prioritized in terms of their relative importance and feasibility. Moreover, 38 indicators are suitable for use and 18 of them should be implemented firstly in Taiwan hotel industry. The results also reveal the comparison with Taiwan government's environmental standards. Finally the EMS approach of this study provides managerial implications for government, hoteliers and consumers to improve their environmental management.     

Virtual and Hybrid Meetings for Generation X: Using the Delphi Method to Determine Best Practices,Opportunities, and Barriers

This study identifies best practices, opportunities, and barriers for marketing and planning virtual and hybrid meetings for Generation X (36 to 49 years old) within the United States. Utilizing a modified Delphi method, a meeting professional panel contributed to four rounds of the Delphi to determine group consent. For virtual meetings, best practice recommendations included having planners collaborate with meeting content designers, including interactive experiences, and including interaction with live experts. For hybrid meetings, best practices identified included real world examples, providing easy to use and convenient technology, and having planners collaborate with meeting content designers. Opportunities and barriers for virtual and hybrid meetings were also identified     

Relevance and Quality in Australian Tourism Higher Education

Abstract

Partnerships between educators and industry professionals can facilitate students' tourism career opportunities. Considering this, a mail-out questionnaire was undertaken to assess the attitudes and perceptions of tourism educators (n = 56) and tourism professionals (n = 100) on tourism education issues. Results indicated that one-quarter of professionals believe university tourism majors provide graduates with a competitive advantage and both groups consider tourism/hospitality, marketing and management as important business majors. Competencies in logical thinking, social interaction, tourism knowledge and concepts, and generic skills are also considered important by both groups with specific workplace competencies and professional experience considered relatively less important by educators (p < .05). In conclusion, communication networks jointly facilitatedby academicsand industry are recommended.