乡村旅游发展中的城乡要素流动过程与机制

乡村旅游是促进城乡市场连接的途径之一。厘清乡村旅游发展带来的城乡要素流动过程及其机制,既是乡村旅游衔接乡村振兴战略、推动城乡融合发展的重要议题,也是促进乡村旅游高质量发展的题中之义。本文遵循“过程—特征—机制”的研究思路,分析乡村旅游发展的城乡流动要素类型,总结要素流动过程中的规律与特征,进而阐释要素流动机制。研究表明：乡村旅游带来的要素流动,既涵盖了人、资金、物资等基础要素,也涵盖了生态、文化等核心要素及技术、信息等创新要素。在乡村旅游的萌芽和启动、设计和建设以及运营和转型等发展阶段中,城乡之间的流动要素类型不断增加,要素流向从单向逐步转变为双向,生态和文化是关键要素类型。“需求牵引—价值耦合—市场推动—政策促进”是乡村旅游发展的要素流动机制,合理的流动能促进城乡要素互动以及乡村要素价值增值、类型增多、数量增长,进而推动乡村振兴和城乡融合发展。     

饭店人员流动探析

饭店人员流动探析作者：万光玲单位：沈阳师范学院（１１００３１）文章结合辽宁饭店业的情况分析了饭店人员流动存在的主要问题及饭店人员流动的原因，提出了解决这一问题的建议：１完善管理制度，更新用人观念。现代青年注重职业生活质量远远高于报酬的多少，而职业生...     

美丽乡村文化传承与特色旅游多业态融合发展研究

本文从文化+产业融合的视角,总结了美丽乡村文化传承和特色旅游多种业态融合发展的路径与方法,主要包括美丽乡村建设的新理念与新业态发展"四项原则";公共壁画艺术与特色乡村旅游相链接"三大基础";打造特色乡村旅游艺术文化新业态"二个基地";美丽乡村新产业新业态融合发展的"一个目标"。在实践上指导浙江省美丽乡村文化传承与特色旅游多业态融合发展,逐步实现乡村旅游模式的升级。     

浅谈美国饭店业解决雇员流动问题的策略和方法

浅谈美国饭店业解决雇员流动问题的策略和方法冯峰美国普渡大学旅游饭店管理系雇员流动问题是近年来困扰我国旅游业，特别是饭店业的主要问题之一。我国饭店雇员流动情况大致可分为两类，第一类是雇员在饭店业内的横向流动，第二类是雇员向薪水高、待遇好的旅游业以外的大...     

新业态下“福瑙岱”一站式乡村旅游服务平台研究

伴随互联网技术的进步和大众对服务或产品的需求日趋多元化而出现的新产品、新服务流程和新服务模式等全新业态,颠覆了传统业态的经营模式。党的十九大报告提出实施乡村振兴战略,为乡村旅游的发展带来了前所未有的机遇,也为“福瑙岱”一站式乡村旅游服务平台的发展提供了有力的支撑。“福瑙岱”平台提供线上教育、线上咨询、线上助农、线上娱乐、线下出行、纪念品购买等多项服务,在满足人们的基本消费需求的基础上,增加了多元化、个性化的消费体验。该平台旨在打造一个沟通城市与乡村的桥梁,乘新业态之东风,助力国家乡村振兴全面推进。     

乡村旅游助推大梨树科学发展

乡村旅游做为一种新的旅游业态近年来得到快速发展.大梨树人通过不断解放思想,更新观念,自力更生,艰苦奋斗,谋求乡村旅游效益、生态效益和社会效益的协调发展,把一个昔日"山上和尚头,山下多石头"的穷山沟改变成为山青水碧,花果满山、景色秀美的新山村,成为辽宁乃至全国农村经济发展,农民走向富裕的典型.     

乡村旅游地发展过程中的"公地悲剧"研究——以杭州梅家坞、龙坞茶村、山沟沟景区为例

乡村旅游地发展过程中的环境退化、村民无序争夺有限资源等"公地悲剧"现象十分普遍.乡村旅游资源的产权属性决定了"公地悲剧"产生的必然性,它表现为公共资源利用无度、公共秩序混沌失序和公共福利供给短缺,导致了乡村旅游核心资源迅速耗损和旅游品牌资产快速衰减,并严重影响了乡村旅游目的地的可持续发展.本文采用田野作业方法,主要分析了杭州梅家坞荼文化村、龙坞荼村和山沟沟景区"公地悲剧"的产生原因及其演变情况.文章还探讨了地方政府主导型、外来投资者主导型和农村集体组织主导型3种制度模式来解决乡村旅游中"公地悲剧"的基本思路.     

疫情防控常态化背景下司莫拉佤族村乡村旅游发展策略研究

乡村旅游发展要顺应时代要求及时更新,以免被市场淘汰。受新冠肺炎疫情的影响,乡村旅游业的发展受阻。疫情在一定程度上得到控制后,各行各业生产、经营逐渐恢复,疫情防控和经济发展“两手抓”。文章深入剖析疫情防控常态化背景下云南省腾冲市司莫拉佤族村在乡村旅游发展过程中面临的旅游业态单一、配套设施落后、文化缺失、人才断层的问题,再从业态创新、完善设施、优化布局、深挖文化、引进人才方面提出升级对策。     

上海乡村旅游资源定量评价研究

乡村旅游作为一种富有特色、新兴的旅游业态,深受城市旅游者喜爱.本文在分析了乡村旅游的概念、发展模式、上海乡村旅游发展现状的基础上,采用德尔菲法(Delphi)和层次分析法(AHP)相结合的方法,参考了旅游资源评价的国家标准,建立了针对上海乡村旅游资源特点的评价体系,探讨乡村旅游开发中旅游资源评价各个环节,并选择了典型的上海乡村旅游景点(区)进行实证评价研究,为上海乡村旅游资源开发提供依据.     

从法律角度看"能否自带酒水"的争论

《中国旅游饭店行业规范》的出台以及由此引起的客人能否在旅游饭店自带酒水消费的热烈争论 ,成为近一个时期媒体讨论的热点问题。本文从法律角度对此问题作了仔细分析 ,阐述了《中国旅游饭店行业规范》中关于谢绝自带酒水规定的合理性 ,提出了旅游者在饭店消费中不仅应当明明白白 ,还应当做到理智、文明。并且指出了新形势下加强旅游立法的重要性以及发挥行业协会作用的意义等。     

Problems faced by managers in the hotel and catering industry

This survey shows that managers in the U.K. hotel and catering industry rank the importance of problems faced by managers differently from managers in other industries, and that managers in different sectors of the hotel and catering industry also rank their problems differently from each other. The problems revealed are open to wide variations of meaning and a further survey is planned.     

Economic aspects of hotel and catering industry changes

Changes in the hotel and catering industry are analysed within the context of technical change and economic growth in the economy. The implications of economic growth for the industry depend on the causes of economic growth and the disposition of increased output through the changing pattern of demand. Increasing relative demands on the service sector will lead to increasingly capital-intensive and standardised production away from the point of service. The greater flow of market goods relative to household time resources causes adjustments in household activities, with more market-oriented consumption. In the restaurant sector, less on-site more off-site large-scale production will necessitate a new approach to the organisation of labour. There will be a continuing upgrading of consumer demands. The development of pub catering is seen as just one aspect of this. The hotel sector will face increasing competition from self-catering accommodation facilities, and customers will rely less on the catering facilities provided.     

Catering education and training in France and Britain: some implications for productivity

As the recruitment and retention of trained staff assumes increasing priority in an expanding British tourism and leisure industry, and as labour costs attract increasing attention in periods of recession, the hotel and catering industry is looking more searchingly at its levels of productivity. This report compares vocational education and training practice in France, where all the evidence suggests that hotel and catering production is higher than in Britain, and compares it with the British system. It suggests that the French, by retaining intact the relative importance of craft education and training and the proportion of total financial and other resources they allocate to it, have identified the key factor in effective manpower deployment.     

Market segmentation in hotels: a move up-market with the ‘club’ concept

The market for hotel services is segmented into identifiable and quantifiable groups. Some parts of the hotel and catering industry are beginning to cater for different market segments within single establishments by means of the introduction of different classes of accommodation. This trend raises questions about the level of segmentation which is possible, and profitable.     

基于灰色关联分析的入境旅游服务质量满意度研究

入境旅游是中国旅游业发展的一个重要组成部分,入境旅游者对于服务质量的满意程度是衡量旅游业发展的一个重要标准。本文针对这一问题进行了深入研究,首先在游客满意度研究分析的基础上,提出了入境旅游服务质量满意度的研究方法,并选取了评价指标;然后运用灰色关联分析法,从宾馆饭店、餐饮、交通、娱乐、购物、导游服务、邮电通讯7个方面对入境旅游服务质量满意度进行了测度;最后对测度结果进行了分析总结,提出了我国各地区朱来入境旅游服务的发展方向。     

Women in hotel and catering management in the U.K.

Traditionally management has been a function dominated by males in society but currently, due to a number of changes in the environment, many more women are entering into this area. It is envisaged that this trend will continue in the future. The paper commences with a review of the literature examining the background of the issue, and proceeds to highlight some of the reasons contributing to female under-representation in management. The paper concludes by proposing a strategy towards rectifying the balance in the hotel and catering industry.     

Hotel and catering economics: a new approach

The paper suggests that economics within hotel and catering education is at a watershed. It is right to examine closely why economics should be included in hotel and catering education and to discuss the possibility of alternative or complementary approaches. Certain problems with present economics teaching are examined and more attention, it is argued, should be given to the recent developments in economics especially the analysis of business behaviour and the overlap between economics, decision sciences and management in the areas of control, planning and decision making. The possibility of integration remains an exciting one both for teaching and research.     

Mobile Technology: An Exploratory Study of Hotel Managers

Hospitality businesses provide a natural context for mobile technology, especially given the dynamic nature of the business, the size and complexity of many hotel operations, and the need to have managers visible and overseeing multiple areas of the business (and sometimes, multiple properties) concurrently. To explore the potential for mobile technology in hospitality business contexts, we surveyed 70 full-service hotel property managers. The survey was based upon two theoretical frameworks: technology adoption model and innovation diffusion theory. Specifically, this study addressed (a) hotel property managers’ intentions to use mobile technology at work, (b) factors influencing their intentions, (c) their suggestions for implementing mobile applications in different departments, and (d) demographic characteristics of those who are inclined to adopt certain types of mobile applications. This study identified the top opportunities for mobile applications and found adoption differences based upon the respondents’ demographics as well as the factors of perceived enjoyment and relative advantages as significant determinants of hotel property managers’ intentions to use mobile technology. This study concludes with recommendations for industry practitioners and suggestions for future research opportunities related to mobile technology adoption and usage in hospitality.     

Co-creating value in hotels using mobile devices: A conceptual model with empirical validation

The service-dominant (S-D) logic paradigm is increasingly gaining ground within the scholarly literature and current hotel industry practice. The S-D logic purports that consumers are no longer passive receivers of firms’ value propositions, but rather interact with firms in service settings, thus co-creating value. Using data from a general population sample of hotel consumers from the U.S., this study developed and validated empirically a conceptual model that recognizes the central role of consumers’ degree of value co-creation in creating valuable service experiences using mobile devices in hotels. It was found that the mobile (m-)commerce habit influences the degree of consumer co-creation, which in turn influences the perceived value of co-creation behavior. In addition, the perceived value of co-creation was found to influence consumers’ perceived value of the hotel stay and intentions to stay in a hotel that facilitates co-creation via the mobile environment.     

中国旅游业产业关联的定量分析

本文利用<2002年中国投入产出表>定量测度旅游业对国民经济发展的地位与作用,并提出相应的政策建议.研究结论如下:(1)旅游业对国民经济的推动作用远大于受到国民经济发展后的拉动作用;(2)我国旅游业对交通运输、住宿业和餐饮业的直接拉动能力最大,但非基本旅游消费占旅游消费的比率比较低,我国旅游消费还有很大增长空间;(3)旅游业是劳动密集型产业,"乡村旅游"能就地转移大量农村富余劳动力,这对构建和谐社会、促进社会主义新农村建设将发挥重要作用;(4)我国旅游业发展八分靠国内旅游,二分靠国际旅游,旅游业发展的重点应该放在国内旅游上.