Are students customers? Tourism and hospitality students’ evaluation of their higher education experience

ABSTRACT

Research has suggested that higher education students assume multiple roles during their studies. Moreover, the student-as-customer model has been discussed for years and needs more in-depth discussions than other roles. Few studies have investigated education experiences from this perspective. This research contains two studies. Study one investigates faculty members’ perceptions on students’ roles in higher education and found students should not be considered purely as customers. Other roles were found. Study two investigates students’ perception of their roles in university education and how the education experiences influence their satisfaction towards university choice. A majority of the students see themselves as the “recipient of knowledge”. The six dimensions of higher education experience include “student-centred service” (SCS), “diversity and global citizenship” (DGC), “coproduction of learning experience”, “reliance on teachers” (ROT), “responsibility”, and “whole person development” (WPL). SCS, DGC, ROT, and WPL were found to have significant impact on student satisfaction.     

An examination of students’ perceptions for guest speakers in hospitality and tourism programs

The current study aimed to identify students’ perceptions about guest speakers in hospitality and tourism programs. A total of 222 participants were surveyed at a large, public university in southwestern United States. The mean scores of 10 attributes were plotted on an importance-performance analysis grid to illustrate each attribute of one guest speaker’s lecture. The findings showed a discrepancy between the students’ perceived importance and the performance level. The results indicate that students expect that guest speakers not only provide industry-specific knowledge and current issues but also deliver them appropriately. Therefore, guest speakers should realize that students are eager to learn about strategies for career success and current issues in order to stimulate their interest. These findings provide meaningful information for guest speakers on how to improve their effectiveness because students’ reflection and ideas about guest speakers help faculty members better utilize guest speakers and develop curriculums and programs, which ultimately will benefit students in their learning.     

Managers’ psychological diversity climate and fairness: The utility and importance of diversity management in the hospitality industry

ABSTRACT

Despite corporate investments in diversity management programs, there is a dearth in the literature that examines managers' attitudes toward diversity management practices. This is a glaring gap in the literature because the success of diversity management programs is highly depend on managers. A survey was distributed to hotel managers from properties in the southern United States. The results showed that psychological diversity climate predicted the perceived utility and importance of diversity management, and these relationships were mediated by the fairness of diversity management. These results suggest that psychological diversity climate has an impact on attitudes toward diversity management practices.     

Undergraduate students’ perceptions of the importance of English in the tourism and hospitality industry

Educators commonly promote English as beneficial to future employability, but students’ perceptions of the importance of English in the tourism and hospitality industry are often not considered. It is important that students’ perceptions are examined as gaining better insights could allow more positive attitudes to both English and the industry being fostered. This study investigated the perceptions of students (n = 71) enrolled at a university in Japan and found no statistically significant differences based on gender, country of origin, year of study, work experience, or future work intentions. However, it was indicated that communicative competence, confidence, English listening, and English speaking were the factors perceived to be most important by the students. Consequently, it is suggested that tourism and hospitality courses should incorporate components that focus mainly on these skills, but not to the detriment of English reading and writing, which were also perceived as important.     

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.     

Moderating role of hotel employees’ gender and job position on the relationship between emotional intelligence and emotional labor

The purpose of this study is to identify the effects of deluxe hotel employees’ emotional intelligence on their emotional labor, and the moderating effects of employees’ diversity (gender and job position) on the relationship between emotional intelligence and emotional labor. The results showed that the use of emotion (UOE) had the largest effect on surface acting during emotional labor, and self-emotion appraisal (SEA) had the largest effect on deep acting. In addition, the study found moderating effects of employees’ diversity on the relationship between emotional intelligence and emotional labor, and the effects of others’ emotion appraisal (OEA) on surface acting were shown to be significantly higher among female employees than among males. Furthermore, the effects of the use of emotions (UOE) on deep acting were larger in the FOH than in the BOH. However, results showed that the effects of regulation of emotion (ROE) on deep acting were significantly stronger in the BOH than in the FOH.     

Sustainable development and hospitality education: employers’ perspectives on the relevance for graduate employability

This paper examines hospitality employers’ perspectives of sustainable development (SD) and the implications for hospitality education, particularly graduate employability. An exploratory approach is used in this research where semi-structured interviews were conducted with employers of hospitality graduates. The results established that respondents had mixed understandings of the meaning and relevance of SD. These employers are, however, gradually recognising the value of sustainability for their business. Though it is not currently a priority in terms of a critical employability skill specifically for the hotel sector, related industries seem more mindful of the implications of sustainability credentials. Thus, hospitality educators need to take appropriate actions in subject-specific areas where SD is critical to employment opportunities, creating more industry-ready graduates who are also globally aware citizens.     

Does the geographic proximity of products influence a consumer’s decision? An evaluation in a restaurant

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A matter of degrees: exploring dimensions in the Ph.D. student–advisor relationship in hospitality and tourism education

This study investigated the Ph.D. student–advisor relationship by identifying supervision dimensions and studying their effects on perception on supervision. Using principal component analysis, affective characteristics, intellectual expertise, and external grant/funding factors were found to play important roles in establishing the Ph.D. student–advisor relationship. Regression analysis revealed that affective personality and intellectual expertise positively influence student’s perception on supervision. Implications for students and faculty are discussed.     

Industry professionals’ perceptions of sustainability in meeting and event education

ABSTRACT

The size of the Meetings, Incentives, Conferences, and Events/Exhibitions (MICE) industry, and its popularity as a career choice are growing, along with the number of MICE college programs. Although the industry has begun to recognize its impact on sustainability, and is increasing efforts to improve sustainability-related practices, there is a lack of research on MICE education about sustainability. This study examines MICE professionals’ perceptions about sustainability in meeting and event education in order to help MICE educators equip students with the knowledge that is pertinent to their future. In-depth interviews with 10 MICE professionals show that they think students should learn about sustainability not only as a general concept but also as a business case for meeting and events. Measuring and tracking impacts were also important. The interviewees had mixed views about the industry’s current sustainability practices. Several practical recommendations for MICE educators, and future research topics are discussed.     

Antecedents and consequences of employees’ job stress in a foodservice industry: Focused on emotional labor and turnover intent

The purpose of this study is to understand the interrelationships among employees’ emotional labor, emotional dissonance, job stress, and turnover intent in the foodservice industry. The study was administered to 338 family-style restaurant employees. The results showed that employees’ emotional labor was positively associated with emotional dissonance, job stress, and turnover intent. However, employees’ emotional dissonance did not have a significant, direct impact on turnover intent. In addition, employees’ job stress was positively associated with turnover intent.     

What does it mean to follow? An exploration of a followership profile in hospitality and tourism

Although leadership has received considerable attention from many scholars, much less research has focused on those who follow leaders; yet, followers contribute much to the success of an organization. This study explored the followership profiles of stakeholders in hospitality and tourism education. The findings summarize the followership dimensions of a sample of hospitality students, educators, and industry professionals. For each of the five followership dimensions the mean scores for industry professionals were rated higher when compared with students and educators, with courage to participate in transformation being the highest rated among all three groups. Implications for hospitality education are presented.     

Hospitality management study programme and students’ perceptions: universities in South Africa

This study using a questionnaire survey of 200 hospitality management students in two South African Universities assessed the perceptions of these students towards their study programme, the support they get while studying, and their intention to work in the hospitality sector over the long-term. Results from data analyses indicate that the students are generally satisfied with their study and would recommend hospitality management as a study programme to friends and relatives. Many of them also expressed the desire to work in the hospitality sector over the long-term. Their major concerns towards their study are in the areas of inadequacy of the hospitality management curriculum to address their study needs, the fear that fulfilling jobs will not be available for them after graduation, and their lack of knowledge regarding public and private funding for hospitality entrepreneurship activities. This study therefore calls on hospitality management study programme managers in South Africa to include entrepreneurship courses that address how graduates can source public or private funds to start up their own hospitality businesses, to decrease dependence on employers. Graduates with comprehensive and integrated knowledge of the hospitality sector operations and opportunities will not have fear of getting jobs and performing well in the sector.     

Multi-dimensions of patrons’ emotional experiences in upscale restaurants and their role in loyalty formation: Emotion scale improvement

The main purposes of the present study were to improve and modify an existing emotion scale to increase its efficacy for assessing upscale restaurant customers’ emotional experiences, and to develop and test a conceptual model of the relationships among emotion factors, their cognitive antecedents, and direct/indirect outcome variables (satisfaction, trust, commitment, and loyalty intentions). Following a survey of 324 upscale restaurant patrons, results confirmed that the modified and improved consumption emotion measurement has a satisfactory level of reliability, validity, and applicability in an upscale restaurant context. Both qualitative and quantitative approaches were used, and a psychometric procedure for scale improvement/modification was thoroughly followed. Findings also revealed that the hypothesized relationships were generally supported, and the proposed model displayed an excellent fit. The significance of comfort and annoyance was identified, and the mediating roles of study variables were verified.     

Hotels’ social responsiveness toward a community in crisis

This exploratory study, based on document analysis, reveals the responses of Israeli hotels to the community members in need of assistance during the fall 2012 Gaza conflict. The study describes the role of hotels in society in times of danger indicating that some hotels demonstrated social responsibility toward the community in need even at their own expense. We discuss the accommodation offers made to guests by various types of hotels based on the principles of agency theory, homophily, duty of care, and Kew Garden Principles (KGPs). Directions for future research are proposed, as well as potential implications for educators, practitioners, and policy makers are suggested.     

The impact of successful cross-competencies on a career in tourism in Italy: the meeting point between the students’ perceptions and the requirements for professionals

ABSTRACT

The paper aims to understand how the changes occurring in the tourism sector are affecting the labor market in Italy, with a special focus on the relevance of successful cross competences (SCC). It focuses on comparing the relevance of these competencies in the perception of both students preparing to enter the tourism field and tour operators. The two-step study combined qualitative analysis that put forth specific characteristics of the tourism labor market in Italy through interviews with experts, and quantitative analysis that correlated the requirements of the tour operators to the ideas students have of what competencies tour operators entering the field should have. The results evinced differing perceptions of SCC and their relative importance in professional fields. Students manifest to miss awareness of the importance of SCC for their future careers. Furthermore, organizational ability, self-control and self-esteem were perceived by tour operators as the most important competencies to be acquired.     

Does a server's attentiveness matter? Understanding intercultural service encounters in restaurants

Interaction between customers and servers from different cultures provides an interesting case of intercultural communication. Although a server's attentive service on customers is common in full service dining restaurants, especially in the United States, this may not be preferable to customers from different cultures. Two studies examined cultural differences between Americans and Japanese customers on their preferences regarding U.S. restaurant servers’ attentiveness and a moderating effect of culture on the relationship of server attentiveness with customer orientation, customer satisfaction and tip. A survey study (N = 975) and an experimental study (N = 145) found that server attentiveness had a positive effect on customer orientation, customer satisfaction and the amount of tip for Americans, but not Japanese customers. Implications and future directions were discussed.     

Does workplace fun matter? Developing a useable typology of workplace fun in a qualitative study

A fun work environment is a positive atmosphere for organizations to attract and retain employees. This study identifies the significant factors of workplace fun and develops a useable typology of workplace fun activities in the hospitality industry. A qualitative case study with grounded theory approach was used by conducting interviews with ten hotel human resource (HR) practitioners in the People's Republic of China. The results identified four “S”s of workplace fun factors, namely: (1) Staff-oriented workplace fun, (2) Supervisor-oriented workplace fun, (3) Social-oriented workplace fun, and (4) Strategy-oriented workplace fun. This study provides a roadmap to guide future hospitality management research in workplace fun domain.     

Chinese international students’ psychological adaptation process in Korea: the role of tourism experience in the host country

This study aims to shed light on the effect of international students’ lifelong learning and dining experience during the trip in a host country on their psychological adaptation, place attachment, and sharing of tourism experience. Employing responses from 247 Chinese students in South Korea, a SEM (Structural Equation Modeling) technique was used for the analysis. The study found that lifelong learning positively influences dining-out flow experience, which in turn placed positive effects on psychological adaptation, place attachment, and sharing of tourism experience, whereas place attachment mediates the relationship between flow experience and both sharing of tourism experience and psychological adaptation.