Bibliometrical analysis of Asia Pacific Journal of Tourism Research

Scientific journals are academic publications that produce information in a specific discipline. In the current study, 522 studies published between 2009 and 2017 in Asia Pacific Journal of Tourism Research, were bibliometrically examined. According to findings, the author with the highest rate of contribution to the journal is Rob Law, the most often published institution is Hong Kong Polytech University, and the most researched topic is customer loyalty. Periodical analysis of academic journals enables inferences to be made about the intellectual structures of the disciplines and provides leading summary information on important studies, scientists, and research trends.     

规模扩张还是技术进步:中国饭店业全要素生产率的测度与评价——基于非参数的曼奎斯特(Malmquist)生产率指数研究

20世纪90年代以来,我国的饭店业得到迅速成长。但是我国饭店业的发展到底是简单的规模扩张还是技术进步(全要素生产率)的提升受到质疑。本文基于非参数曼奎斯特(Malmquist)指数方法将全要素生产率变动分解为技术进步和技术效率变化两个部分,运用该方法测算了中国饭店业1997年以来整体生产率的变动趋势,并进一步探讨了各省份饭店业全要素生产率的增长特征。结果显示:中国的饭店业不是简单的规模扩张,也不是简单的技术进步,其全要素生产率增长率主要来源于技术进步,但技术进步的贡献有限,仍属于粗放式增长;北京等17个省份的饭店业全要素生产率正向增长,其要么来源于技术进步,要么来源于技术进步和技术效率两者的共同作用。     

The usage of social media as a marketing tool in two Southern African countries

This research provides empirical evidence for the usage of social media in the marketing of accommodation establishments in two Southern African countries. The usage of social networks in the accommodation sector of these two countries has received little attention in hospitality research. The study finds that social media is used very differently by marketers in the two countries. Marketers of accommodation establishments need to be aware of such differences and not assume that all countries use these media in the same way. The study provides evidence on how social media is utilised by accommodation establishments from a developing country perspective. Its findings are useful not only to marketers but also to researchers in the field of social media marketing, especially in the Southern African region.     

酒店内部服务补救策略研究

酒店服务产品具有无形性、易逝性、同时并发性等特征,并且服务质量评价具有主观性,这就决定了服务失误和顾客抱怨不可能完全避免.通过对内部服务补救的内涵和必要性进行说明,从管理模式、组织结构、员工培训等层面分析酒店服务补救过程中出现的问题及其原因,进而提出酒店内部服务补救的相关策略.     

Communicating across tourism silos for inclusive sustainable partnerships

Abstract

Overcoming traditional tourism silos to develop long-term relationships with stakeholders is essential for transformational change. Adopting broader networks connects researchers to pertinent issues facing society, develops reciprocal capacities for learning, and creates inclusive sustainable partnerships. As critical tourism scholars and not-for-profit employees, we illustrate the journey of how we engaged collaboratively with diverse stakeholders, from businesses, not-for-profits and the university, to tackle issues of economic disadvantage and social exclusion. Critical hospitality and dialogue theory were adopted to provide a framework for the processes of collaboration, research, networking, and advocacy work for inclusive sustainable spaces. Drawing on our involvement with co-founding a collaborative research network, the Network for Community Hospitality, and analysis of data from two Ketso workshops and interviews with 41 network members, we present reflections on setting up and facilitating the network. In addition, two examples of collaborative Network activities are presented to illustrate the techniques and dialogic communication processes for doing critical hospitality. The article thereby contributes by providing empirically informed and reflexive understandings into the experiences of working and communicating within long-term inclusive partnerships with diverse stakeholders to create traction for positive social sustainable change.     

Advertising and Firm Risk: A Study of the Restaurant Industry

Incorporating recent calls for understanding firm equity risk in relation to a firm's marketing efforts, this study examined the impacts of firm-level advertising spending on firm equity risk with publicly listed firms in the restaurant industry—a key hospitality industry. This study hypothesized and tested the effects of firm-level advertising expenditures on different types of firm equity risk (i.e., total, systematic, and unsystematic risk). Unlike previous empirical findings, we found that an increase in advertising expenditures significantly increased total and unsystematic risk of sampled restaurant firms. The findings provide new insights into the effects of advertising on firm equity risk in the literature, and important theoretical and managerial implications for restaurant firms.     

The Use of Consumer-Generated Feedback in the Hotel Industry: Current Practices and Their Effects on Quality

Consumer-generated feedback is hard to ignore these days. Word-of-mouth has expanded beyond a customer’s immediate friends and family; with the help of technology it reaches thousands of current and prospective guests. In light of this, scholars and practitioners are exploring the subject of consumer-generated feedback. Today, most of the research regarding this subject focuses on the use of consumer-generated feedback to make purchase decisions. In contrast, the present study explores the use of such information for the purposes of improving hotel operations. This article examines the amount of value placed on consumer-generated feedback, the relative importance placed on positive and negative feedback, and its effects on perceived quality. Furthermore, this study inquires as to the specific uses given to consumer-generated feedback in the hotel industry. It is the researchers’ contention that valuing feedback has positive effects on perceived quality. The findings conclude that hotels can use consumer-generated feedback to take actions such as modifying training programs and operating procedures, as well as identifying patterns of complaint and praise.     

Big Five Personality Traits and Turnover Intention Among Thai Hotel Employees

This study hypothesized that the Big Five personality traits predicted turnover intention, and that hospitality competency and job satisfaction mediated the relationship of the Big Five personality traits to turnover intention among 183 Thai hotel employees. Regression analysis with bootstrapping was used to test the direct and mediation effects. Results supported two hypotheses: the Big Five personality traits negatively predicted turnover intention and job satisfaction mediated the relationship of the Big Five personality traits to turnover intention while hospitality competency did not. Thai hotel employees’ Big Five personality traits were related to their job satisfaction to predict their turnover intention.     

Hotel Marketing Managers' Responses to Ethical Dilemmas

ABSTRACT

This research concerns the perceptions and decisions of lodging sales and marketing executives in dealing with ethical marketing issues. Respondents were given ten vignettes, representing ethical dilemmas in the five categories of ethical behavior (coercion and control, personal integrity, physical environment, paternalism, and conflict of interest) identified by previous researchers. They were first asked to determine whether each issue was a question of ethics or not. Next, the respondents were asked what action they would take given the dilemma. The findings did not reveal any consistent pattern of respondent perceptions or actions. All of the vignettes embodied ethical choices. Results indicate a need for lodging sales and marketing executives to develop and adhere to ethical guidelines for the unique situations they face.     

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.