Hospitality and tourism student and alumni perspectives: promotion expectations,academic and experience adjustments,and career growth

Preparing qualified graduates for the tourism and hospitality industry who will stay and achieve promotional success is paramount. The objectives of this research project were to determine promotional advancement expectations and strategies to improve promotional opportunities. Two separate questionnaires, with both open and close-ended questions, were sent to upper classmen/women in hospitality and tourism programs and alumni of the same programs. In total, 717 (409 students and 308 alumni) completed the questionnaires. Chi-square tests were run to determine differences between student and alumni responses. To assist in analysis of open-ended responses, Atlas.ti was used. There was a statistically significant difference between students and alumni responses in regards to promotional expectations; students expected it to take a significantly longer time to receive a promotion to supervisor or manager than alumni. Overall, students and alumni indicated strategies such as more real-world-focused courses with hands-on experiences.     

Intention to “Leave” or “Stay” – The Role of Internship Organization in the Improvement of Hospitality Students’ Industry Employment Intentions

This study aims to identify influential internship organization factors that affect student interns’ industry employment intentions. A mixed-methods approach using both content analysis and questionnaire surveys was utilized to develop a practical scale and objectively reflect a variety of internship situations. The findings indicate that there are five internship organization factors: (1) interpersonal recognition, (2) benefit, (3) supervisor leadership, (4) job arrangement, and (5) training. The implications of this study offer preliminary insights into the hospitality industry, which aims to manage total quality initiatives. The results of this study lay the groundwork for the development of influential factors for the hospitality industry to retain prospective talent. In the long run, effective utilization of the influential organization factors derived from this study may eliminate the shortcomings of middle- to high-level managerial personnel in the hospitality industry.     

All people are created equal? Racial discrimination and its impact on hospitality career satisfaction

Drawing on self-determination theory, this paper investigated the level of racial discrimination in the hospitality industry and examined its effects on hospitality career satisfaction. Based on a sample of 179 hospitality students who were working in the industry, the study showed that racial discrimination is prevalent in the hospitality industry such that people of color suffer from a higher level of discrimination than Whites people. However, there is no difference in racial discrimination among racial/ethnic minority groups. Structural equation modeling results also showed that a high level of racial discrimination results in a lower level of hospitality career satisfaction. Overall, the results suggested that people of color have a lower level of career satisfaction via the mediating roles of racial discrimination and basic needs satisfaction. Results have theoretical and practical implications related to racial discrimination, as well as diversity management and education.     

Internship Satisfaction of Students of Hospitality and Impact of Internship on the Professional Development and Industrial Perception

This study aims to determine the internship satisfaction of tourism students and the impact of their internships on their professional development and industrial perception. In line with this purpose, an implementation was conducted on the students of Akdeniz University Faculty of Tourism. This implementation involved a questionnaire form which was filled by 305 faculty students. The findings included demographic information; then three scaled questionnaire form which intended to determine the internship satisfaction, vocational tourism education, and professional development and industrial perception of the students was analyzed by taking mean scores of the scales of the form; using stepwise regression of the multiple regression analysis, the relations between the scales were shown, and the results were interpreted. The results showed that internship satisfaction of the students had a positive impact and impact by itself on professional development and industrial perspective, and together with vocational tourism education the students receive, this impact increased.     

Students’ expectations,experiences, and career direction after in-house internship: the pedagogical role of the hotel training center in Thailand

This study investigates the in-house internship of the hotel training center in Thailand, with two specific objectives: (1) to investigate the expectation of students prior to taking internship and compare it with their perception after taking the internship and (2) to explore experiences and skills gained by student interns and the influence of in-house internship on students’ choice of job after graduation. This study employs a qualitative methodology through content analysis to extract meaning from the students’ opinions derived from the focus group interview and the narrative writing of the short open-ended questions. The results from the study demonstrate the crucial role of compulsory in-house internship within the Tourism and Hospitality Management curriculum. The study also confirms that in-house internship can equip and prepare students for the real internship experience within the hotel industry and it also sheds light on the pedagogical role of the in-house internship in the tourism and hospitality curriculum.     

A comparison of graduating seniors who receive job offers and those who do not according to hospitality recruiters’ selection criteria

This study used an exploratory mixed methods approach to identify the characteristics possessed by hospitality graduating seniors who receive job offers. Quantitative analyses reveal that: (a) seniors who receive job offers are different from those who do not in relevant work/internship experience, perceived person-organization and person-job fit, leadership/career preparedness, professionalism, and interview behaviors and (b) student characteristics have various effects on recruiters’ hiring decisions in different hospitality segments. Suggestions are provided to help students better prepare for a hospitality career and hospitality programs better educate students for employments. Future research is advocated to address the limitations.     

Perceived stress as a moderator of perfectionism,burnout, and job satisfaction among the millennial service workforce

The purpose of this study was to examine if perceived stress moderated the relationship between both adaptive and maladaptive perfectionism and two main outcomes, job satisfaction and burnout, among a sample of 131 Millennials in the hospitality industry. Millennial students enrolled in various hospitality management programs in the United States and employed at least part-time in the hospitality industry completed self-administered questionnaires on their perfectionism, perceived stress, job satisfaction, and three subtypes of burnout (personal, work-related, and customer-related). The results of this study indicated that while perceived stress did not have a moderating effect in regards to either dimension of perfectionism and job satisfaction, perceived stress did moderate the relationship between adaptive perfectionism and all three subtypes of burnout. The implications for hospitality employees with high levels of adaptive perfectionism are discussed.     

Predictors of Service Effort

ABSTRACT

Improving service quality will continue to be a vital goal for hospitality and tourism organizations in the new millennium. As service worker performance directly impacts customer's evaluation of quality, further investigation of methods of improving performance are necessary. Service effort is a construct that has received little attention in the literature, but may be a significant factor in linking employee attitudes and customer perceptions of service quality. This exploratory study tested three popular managerial constructs to determine the extent to which they predict service effort. Using data from 331 service workers from two cruise line operations organizations, motivation, organizational commitment and job satisfaction were regressed against service effort. Results indicate that organizational commitment was the greatest predictor of service effort, followed by motivation. One dimension of job satisfaction (satisfaction with company), failed to yield a significant relationship with service effort, while satisfaction with supervisor yielded a slightly negative coefficient. Implications for hospitality and tourism managers and organizations are discussed.     

Research on Correlations Between Off-School Internship Systems and Work Performances in Hospitality and Tourism Education

ABSTRACT

The development of hospitality and tourism education in Taiwan in the past two decades brought forth various off-school internship systems to meet the needs of educational and business fields. This paper, with methods of literature review, interview, and pragmatic investigation, researched tourism-related students' work performances under different off-school internship systems. The data gathered and analyzed came from interviews and questionnaires with directors of Personnel, Room Service, and Food and Beverage Departments from select international tourist hotels with tourism-related off-school intern programs in Taiwan.

The results showed, in correlated recognition of hospitality and tourism education and off-school internship, no matter what the degree of emphasis or satisfaction was, business directors placed higher appraisals on off-school internship systems of Employment Link Intern Program, Old Sandwich Intern Program, and New Sandwich Intern Program. In regard to work performances, interns did better in aspects of interpersonal relationship, work adjustment, service concepts, and interest for learning, while worse in aspects of foreign language proficiency and customer complaint management. In regard to off-school internship systems, interns of Sandwich Intern Programs (both Old and New) performed better than those of other systems. To be specific, interns of New Sandwich Intern Program fared the best, with those of Old Sandwich Intern Program being second, and those of Vocational Intern Program the third.     

Perceptions of determinants of job selection in the hospitality and tourism industry: The case of Korean university students

ABSTRACT

This study explores the key factors influencing potential employees in the hospitality and tourism industry and examines whether causal relationships between behavioral attitudes, subjective norms, and perceived behavioral control influence students' job selection. The study suggests that the career decision-making process is related to job selection. A total of 307 responses were analyzed. The results explain individual students' attitudes toward a behavior and perceived behavioral control in the context of their job selection. Attitudes toward a behavior and job selection had significant effects on career decisions. On the other hand, opinions of significant others had no significant effect. Perceived behaviors required to decide on jobs had a significant effect on job selection intentions. Students with internship experience were likely to form positive attitudes toward the hospitality and tourism industry, suggesting internships to be a useful source of a stronger relationship between the industry and job aptitudes of students in hospitality and tourism programs. The results have important implications.     

The nexus between sustainable practices in hotels and future Gen Y hospitality students’ career path decisions

This study explored tertiary hospitality students’ attitudes and overall perceptions about green and sustainable practices; and how these may impact their future career paths in the hotel industry. A thematic analysis with data from 12 semi-structured interviews with students in a hotel management school in Australia was used to identify patterns and interpretive themes. Results revealed positive attitudes among Generation Y hospitality students towards working in a green and sustainable hotel environment. Implications highlight the need for sustainability education in the curriculum of tertiary education providers and strong emphasis on sustainability practices in employee training programs. The results also suggest possible impacts of sustainability practices in recruiting and hiring in the hospitality industry and how this may affect future hospitality employees and leaders.     

Student Perspectives on the Quality of Hotel Management Internships

ABSTRACT

Internships have been widely used as an educational component for hotel management students. Despite the importance of internships, there has been limited empirical research in the academic literature on the quality of internships for hotel management students. The three stakeholders, academic institutions (educators), students, and organizations (employers) are important elements in the success of internships. From the viewpoint of students, this study examined the ranking of the level of expectation before placement and satisfaction after placement of selected internship issues, the differences between satisfaction and expectations, and the relation between these differences and demographic characteristics. Upon completion of the internships, it was found that the ranking of student issues was relatively higher than of academic institutions or organization issues. In addition, it was found that the differences on all issues before and after placement were significant. Finally, there were also differences concerning a few issues among the demographic groups. This study concludes that programs need to be improved to make internships successful. Although the study is based on research in Korea, it is argued that suggestions and discussions of the selected internship issues may be potentially applicable to hotel management internships in other countries.     

The politics,satisfaction, loyalty,and success of Ph.D. students in hospitality and tourism

The purpose of this study was to explore the roles of organizational politics in educational institutions with regard to graduate students’ satisfaction with supervision and loyalty toward advisors, and thereby success of students in the Ph.D. program, within the hospitality and tourism discipline. The findings demonstrate that satisfaction and loyalty play important roles in doctoral students’ experiences in graduate education. Several implications for students and faculty are discussed.     

Perceptions on quality customer service in the hospitality industry in Papua New Guinea: an evaluation

The purpose of this study is to identify any quality customer service gaps in the hospitality industry in Papua New Guinea (PNG) and to test the significant values of each of the necessary variables that make up the component of quality customer service in the hospitality sector. A survey has been done among a group of 197 visitors in hospitality firms. Results revealed that the hospitality industry in PNG had a major service gap in the area of “Personalized Service and Empathy”. This gap includes areas such as serving customers' best interests, never too busy to respond to questions, and understanding of specific needs. The study also identified that the major predictors for overall customer satisfaction were “Tangibles” and “Financial Competence and Reliability”, which had a significant negative effect on customers' satisfaction.     

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”.     

A diary study of work consequences for hotel employees victimized by supervisor from a demand-resource perspective on employee emotions

How would perceiving oneself as a victim of abusive supervisor behavior affect one’s work attitudes? This study examines the mediating role of emotional change on the detrimental work outcomes caused by hotel employees’ perceived victim identity. It further investigates how emotional exhaustion moderates the relationship between perceived victim identity and two outcome variables, daily job satisfaction and work engagement. The research hypotheses were tested by a multi-level analysis (cf., hierarchical linear modeling) using a sample of 128 hotel employees in China who took surveys twice per day over 14 consecutive days. The findings show that emotional change significantly mediates the negative effect of hotel employees’ perceived victim identity on their work attitudes, and emotional exhaustion moderates this effect such that higher exhaustion exacerbates the negative relationship. Theoretical and practical implications of the findings for hospitality researchers and practitioners are discussed.     

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.     

Commercial hospitality in restaurants and tourist accommodation: Perspectives from international consumer experience in Scotland

This study investigates international consumer perceptions of their restaurant dining and hotel accommodation experiences to identify the common core elements of hospitality in commercial settings. A qualitative approach was adopted to explore the deep-rooted reactions, feelings, and perceptions of consumers. The empirical data are based on semi-structured interviews with 20 international postgraduate students in Scotland. The data analysis specified five categories of perceived commercial hospitality, including: interpersonal interaction, psychological connection, openness to different cultures, sensation satisfaction, and perceived value. Additionally, this study proposed a model of commercial hospitality for interpreting the dynamic and interactive relationships among different components. Complex hospitality experience relies primarily on customer emotional and social values. Several strategies based on perceived value and cultural differences were also developed to cater to various customer needs.     

Influence of sustainable hospitality supply chain management on customers’ attitudes and behaviors

This study aims to identify the impact of the environmental, social and economic dimensions of sustainable hospitality supply chain management actions on customers’ attitudes and behaviors including satisfaction, loyalty and willingness to pay a premium for sustainable hospitality goods and services utilizing data collected from U.S. consumers who frequently stay at hotels. Findings suggest that while both environmental and economic dimensions’ actions of sustainable hospitality supply chain management have positive influences on customer satisfaction, loyalty and willingness to pay a premium for sustainable hospitality goods and services, the social dimension actions are found to have a positive influence on customer satisfaction and a negative influence on customer willingness to pay a premium. Results also indicate that customer satisfaction fully mediates the relationship between social dimension actions and customer loyalty. In addition, customer satisfaction positively influences customer loyalty, which ultimately increases customer willingness to pay a premium. The implications of the research findings are provided.     

Retaining students as employees: Owner operated small hospitality businesses in a university town in New Zealand

This study provides insight into employee retention issues in owner-operated small hospitality businesses in a university town. The study found that even though employee retention represents a managerial issue for the small hospitality businesses, it is not of significant importance to them. The restaurant managers/owners did employ various retention strategies for providing a good organizational culture but still accepted the transient nature of the student workforce. The findings suggest employee retention strategies to keep student employees while they study in the town's university. The paper also recommends the need for small hospitality businesses to work closely with hospitality education institutions to form a closer link between study and part-time employment, for example through internship, to alleviate the inherent problems of the transient nature of the student workforce. The paper provides the first major study in the New Zealand context, providing new insights into understanding employee retention among student workers in small hospitality businesses.