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Auswahl der wissenschaftlichen Literatur zum Thema „Hospitality industry“
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Zeitschriftenartikel zum Thema "Hospitality industry"
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Kinderlerer, Judy. „Responsible hospitality: microbiology for the hospitality industry“. International Journal of Hospitality Management 16, Nr. 3 (September 1997): 313–15. http://dx.doi.org/10.1016/s0278-4319(97)89038-x.
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Verawati, Dian, Wildan Yudhanto, Axel Giovanni, Khairul Ikhwan und Budi Hartono. „Strategic Leadership Model in the Hospitality Industry: SWOT Analysis“. Jurnal Ilmiah Manajemen Kesatuan 11, Nr. 2 (01.08.2023): 477–86. http://dx.doi.org/10.37641/jimkes.v11i2.2117.
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This research aims to identify developments in business performance in the hotel industry in the area around the Borobudur Temple Area, identify strategic leadership policies led by women to enhance business performance in the hotel industry, and formulate a successful female leadership strategy model for improving hotel business performance. The research employs a case study approach using a Strengths-Weaknesses-Opportunities-Threats (SWOT) analysis. The study was conducted within the hotel business sector in Magelang Regency. Data collection techniques were based on structured interviews. The research results, as depicted in the SWOT matrix diagram, reveal that the hospitality industry business in the Borobudur area falls within quadrant 1, indicating a highly profitable situation. The hospitality sector in the Borobudur area boasts both strengths and opportunities, allowing it to capitalize on these favorable conditions. The recommended strategy for this situation is the implementation of growth-oriented policies.
Keywords: Business Performance, Strategic Leadership Model, Women’s Leadership, SWOT Analysis, Hospitality Industry
ABSTRAK
Penelitian ini bertujuan untuk mengidentifikasi perkembangan kinerja bisnis pada industri perhotelan di wilayah sekitar Kawasan Candi Borobudur, mengidentifikasi kebijakan kepemimpinan strategis perempuan untuk mendorong kinerja bisnis industri perhotelan, dan merumuskan model strategi kepemimpinan perempuan yang sukses untuk peningkatan kinerja bisnis perhotelan. Penelitian ini mengadopsi pendekatan studi kasus dengan basis Strengths-Weaknesses-Opportunities-Threats (SWOT). Penelitian dilaksanakan pada bisnis perhotelan di Kabupaten Magelang. Teknik pengumpulan data dilakukan dengan wawancara terstruktur. Hasil penelitian dalam diagram matrik SWOT menunjukan usaha industri hospitalitasdi Kawasan Borobudur berada pada kuadran 1 yaitu merupakan situasi yang sangat menguntungkan. Hospitalitas di Kawasan Borobudur tersebut memiliki peluang dan kekuatan sehingga dapat memanfaatkan peluang yang ada. Strategi yang harus diterapkan dalam kondisi ini adalah mendukung kebijakan pertumbuhan yang agresif.
Kata kunci: Kinerja Bisnis, Model Kepemimpinan Strategik, Kepemimpinan Perempuan, SWOT Analysis, Industri Perhotelan
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Borisova, Lalka. „HOSPITALITY AS AN INDUSTRY“. Knowledge International Journal 28, Nr. 5 (10.12.2018): 1661–67. http://dx.doi.org/10.35120/kij28051661l.
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The tourist industry is developing at a fast pace, generally accepting and serving tourists, creating and offering a tourist product. It includes different sectors that cooperate, perform their specific functions (restaurant, hotel, event organization, etc.) aimed at one goal - demonstrating hospitality. Hospitality is an activity that, thanks to progress and time, has become a powerful industry that employs millions of professionals, creating the best for service users (tourists). The hotel industry includes different areas of human activity - tourism, recreation, entertainment, hotel and restaurant services, catering, sightseeing, organizing exhibitions and conducting various scientific conferences. This means meeting the needs of the guests and satisfying their needs, courtesy, guaranteeing the security and comfort during their stay. Hospitality is a fact when meeting the guest's needs with the attitude of the hosts, they go hand in hand. In this report I will try to justify hospitality as the most important consumer property of the tourist product to talk about turning it into an industry. The popularity of tourist accommodation sites is determined by many factors, but above all by the qualifications of the staff. Consequently, the phrase: "Personnel decides everything" is valid in the tourism business. Thus, the hospitality industry is a complex sphere of activity for employees who satisfy the wishes of tourists. The client is the most important factor in tourism activity and should be subject to excellent service. In the process of communication between tourists of different nationalities and staff, a number of business etiquette rules should be considered to save moments of inconvenience and misunderstanding. It is good to know the peculiarities of greeting, posture, distance, gestures in order to communicate effectively and avoid ambiguity in contact with foreigners. Good manners are those that will build an atmosphere of cooperation and understanding, not of hostility and conflict. The skills that make contacts with partners and clients can affect the tone and the results of the whole conversation, and hence the future relationships and their opinions about the company. Rule: The way you meet someone the first time can determine if there will be a second time as a customer.
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Slattery, Paul. „Finding the Hospitality Industry“. Journal of Hospitality Leisure Sport and Tourism 1, Nr. 1 (30.04.2002): 19–28. http://dx.doi.org/10.3794/johlste.11.7.
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Anderson, Chris K., und Xiaoqing Xie. „Improving Hospitality Industry Sales“. Cornell Hospitality Quarterly 51, Nr. 1 (19.01.2010): 53–67. http://dx.doi.org/10.1177/1938965509354697.
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Wood, Roy C. „Hospitality industry labour trends“. Tourism Management 13, Nr. 3 (September 1992): 297–304. http://dx.doi.org/10.1016/0261-5177(92)90101-c.
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Pandyak, Igor. „Phenomenon of hospitality industry: definition, concept, basic approaches, structure“. Visnyk of the Lviv University. Series Geography, Nr. 50 (28.12.2016): 277–85. http://dx.doi.org/10.30970/vgg.2016.50.8714.
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The evolution of the main approaches to the concept of “hospitality industry” among foreign and Ukrainian scientists is analysed. The semantics and the system of concepts of “hospitality”, “tourism industry”, “hospitality industry” are specified. The structure of the hospitality industry, its subordination and the relationship with the tourist industry are discovered and proved. The main stages, factors and current trends in the hospitality industry are analysed and fleshed. Outlined The essence of the hospitality industry as a complex and relatively isolated social and economic system for the creating, promoting and implementing the services of accommodation, nutrition, consumer services, leisure, entertainment and other services and the sale of goods in the establishments of hotel and restaurant business profile are outlined. Hospitality industry is characterized by long evolution, complex organization, and together with the tourism industry forms a unified system of tourist services, performs an important role in the economy. Key words: hospitality, hospitality industry, tourism industry, hotel industry, catering trade, services.
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Humenyuk, Anzhela. „THE HOSPITALITY INDUSTRY DEVELOPMENT FACTORS“. INNOVATIVE ECONOMY, Nr. 1 (2022): 74–79. http://dx.doi.org/10.37332/2309-1533.2022.1.10.
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Purpose. The purpose of the article is to systematize the main factors in the development of hospitality, which exist at the present stage of development. Methodology of research. In order to implement research tasks, the use of a number of methods that form the basis of research methodology is provided. In particular, the theoretical aspects of systematization of approaches and features are formulated using the method of systematization, which allowed to identify key elements within the research issues. The comparative method required to compare and supplement the statements of the authors who studied these issues was also used. Findings. The systematization of the main factors of hospitality development, which exist at the present stage of development, is presented. The main scientific approaches that determine the characteristics of the classification of factors of hospitality development are identified, among which are: the approach that involves the structuring of factors in this category, related to the focus on performance (critical impact) and predictability in the future; the approach, which establishes the classification of factors of formation of partnership of hospitality entities between themselves and related market participants (a sign of partnership); approach related to the classification of factors of customer choice of hospitality facilities (a sign of customer preferences); an approach based on the classification of factors related to the orientation of the place in the market environment (market sign). The key factors of hospitality development characteristic of the current stage of development are formulated, in particular: performance factors (or factors of critical influence), prognostic factors, partnership development factors, customer preferences factor, market factors. Originality. The scientific novelty lies in the fact that the study further developed the question of classification of essential features and the composition of factors in the development of hospitality, which exist at the present stage of scientific thought. Practical value. The practical significance of the results of the study is that the presented factors can be used for actual and predictive assessment of the development of the hospitality industry and its actors. Key words: hospitality, efficiency, critical nature of influence, sign of partnership, market sign, customer preferences, segmentation, marketing analysis.
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Shekhar, Chandra. „A Study of Technology Used In Hospitality Industry“. International Journal of Science and Research (IJSR) 8, Nr. 8 (05.08.2019): 124–27. http://dx.doi.org/10.21275/art2020169.
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Richard, Lynda. „The Role of ICT in the Hospitality Industry“. International Journal of Scientific Research 2, Nr. 9 (01.06.2012): 49–51. http://dx.doi.org/10.15373/22778179/sep2013/17.
Der volle Inhalt der QuelleDissertationen zum Thema "Hospitality industry"
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Ogbeide, Godwin-Charles A. „Employability skills and students' self-perceived competence for careers in hospitality industry“. Diss., Columbia, Mo. : University of Missouri-Columbia, 2006. http://hdl.handle.net/10355/4403.
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Thesis (Ph. D.) University of Missouri-Columbia, 2006.The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 7, 2007) Includes bibliographical references.
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Harris, Kimberley Jan. „Interactive video in the hospitality industry“. Diss., This resource online, 1990. http://scholar.lib.vt.edu/theses/available/etd-08232007-111951/.
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Kim, Jung Hee (Ginny). „Career expectations and requirements of undergraduate hospitality students and the hospitality industry an analysis of differences : a thesis submitted to AUT University in partial fulfilment of the requirements for the degree of Master of International Hospitality Management (MIHM), 2008 /“. Click here to access this resource online, 2008. http://hdl.handle.net/10292/477.
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The hospitality industry has seen rapid growth through the last three decades. The hospitality industry in New Zealand is still growing steadily. According to the Ministry of Tourism (2008, para. 3), “Visitor expenditure is forecast (from 2008 to 2014) to increase from $13.73 billion to $19.05 billion per annum, an increase of 41.4%” (Ministry of tourism, 2008b). Therefore, in response to the needs of the industry, training providers have established a number of hospitality, leisure, travel and tourism degrees (O'Mahony & Sillitoe, 2001). However, previous studies have identified that hospitality management degrees tend to lack importance in the actual world (Harkison, 2004a, 2004b; Steele; 2003). Hospitality management students seem to rate the value of their degrees higher than do employees in the industry (Collins, 2002; Raybould & Wilkins, 2005). Therefore, there are gaps between the expectations and assumptions of students and those of hospitality professionals, which have led to problems in the hospitality industry. This study has taken three steps to identify: 1) how career expectations, assumptions and requirements differ between undergraduate hospitality management students and management employees in the hospitality industry; 2) The working histories of managerial employees and their perceptions of the industry’s needs; 3) Establish the perceived value of hospitality management degrees amongst hospitality management undergraduate students and the hospitality industry. To do so, a comprehensive literature review was undertaken, and questionnaires were collected from 137 undergraduates enrolled in a Bachelor of International Hospitality Management degree at AUT University and 74 managerial employees in the hotel industry. After an analysis of the data, the researcher examined and compared the results of both groups’ data with relation to the findings of the literature review. The following key points emerged from the research: most students expected that they would work in the hospitality industry after completing their course and supposed that their first work field would be in a Food and Beverage department at a management trainee level. The results of the survey show a match between students’ long-term career expectations and the working history of employees. Students also seem to understand the environment of the hospitality industry well. These results show that students organise well, planning for their future careers, and these results were similar with those of some previous studies (Brien, 2004; Harkison, 2004b; Jenkins, 2001). The results of this study identified similarities and differences of perceptions between undergraduate students and managerial employees in the hotel industry. Similarities of students’ perceptions and managerial employees’ perceptions are; • Commitment is rated as the most important factor in determining success, while personality is rated the most important attribute for an employee in the hospitality industry. • A degree in hospitality management is not recognised as an important qualification by students or employee respondents. Working experience is more important than a bachelor degree of hospitality management for a prospective employee. • Students and managerial employees believe that the hospitality educators know the industry well, although educators and employees have different understandings of career expectations. • Both parties believe that internship might help hospitality students’ careers in the industry. Differences of perceptions between undergraduate students and managerial employees are; • Students believe that knowledge of the industry and experience are the most significant factors for a new employee in the hospitality industry but employees indicate personality. • Employees believe that using initiative skills are the most important factor for an employee’s career development, whereas students answer communication skills. • Students believe that a hospitality management bachelor degree will contribute more to the hotel business but employees believe that having three years’ experience will contribute more. • Students consider that an employee with a bachelor’s degree in hospitality will receive higher starting salaries than someone without, but employees disagree. • Students suggest that a bachelor of hospitality management degree will affect opportunities for promotion, but employees do not share that opinion. This study found that even if students and managerial employees share some common opinions, many gaps still exist between them. Therefore, the researcher suggests recommendations relating to students’ expectations and assumptions of their job entry level, the working environment in the hospitality industry, the needs of the hospitality industry, and the value of a bachelors degree of hospitality management. Furthermore, the researcher identifies some limitations of this study and areas for further research.
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Chen, Tzu-Yin. „Statistical Analysis of Hospitality Industry Fire Experience“. University of Canterbury. Civil Engineering, 2001. http://hdl.handle.net/10092/8256.
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By their very nature as transient properties, the hospitality industry brings a large number of people together in unfamiliar surroundings. In this report, data collected by the New Zealand Fire Service were used to identify the trends for hospitality industry fire experience.
Overall, the hospitality industry stands not only for a high percentage of national economic development but also builds the reputation of New Zealand. A severe fire incident may cause job losses for an indefinite period of time, tradesmen and suppliers may lose a large and regular source of income, the town may lose one of its greatest assets and New Zealand's reputation might be damaged and tourism discouraged.
Generally the number of fire incidents in the New Zealand hospitality industry has decreased since 1997. It was found that over the 15 years analysed, careless action was the most common cause, followed by suspicious, but these were not the most hazardous. The most hazardous fires were shown to be bedroom fires originating in soft furnishings. Almost all the fatal fire incidents could be associated with accommodation type properties, and most of them occurred at night-time when occupants were still asleep. Since the highest percentage of fire incidents occurred in wintertime, it was suspected that more frequent usage of heating appliances was the main cause.
As opposed to fatal incidents, most incidents that lead to an injury originated in kitchens where the injured occupants were attempting to control the fire. Heat sources were mainly from cooking appliances with cooking material being ignited, and incidents mainly occurred at night-time but not during sleeping hours. Restaurant/Cafe/Diner as a subcategory of the hospitality industry stands out with the highest incidents with injury or incidents as a total.
It is therefore essential to improve the current fire protection system of the hospitality industry. Fire detection and suppression systems are urged to be installed, as well as suitable law enforcement. Regular inspection and maintenance are also required together with public education, staff training, good housekeeping, and increased security. These would go far toward reducing the number of hospitality fire incidents and, consequently, the life hazards they involve.
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Du, Ruixue. „Intangible Assets Valuation in the Hospitality Industry“. Diss., Virginia Tech, 2013. http://hdl.handle.net/10919/50577.
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Market value of firms and book value of firms are rarely the same. The difference, which is attributed to unrecorded or unrecognized intangible assets, has increased significantly since the 1970s. The issue of appropriately valuing these intangible assets, however, still remains unresolved. The purpose of this study is to address this lack of understanding of valuing intangible assets in the hospitality industry. Five intangible asset investments: Research and Development, Training, Advertising, Labor, Pension, and one business model, Franchising, are chosen as the valuation constructs in this study based on previous research in the hospitality industry. The valuation models for the casual dining restaurant industry and the quick service restaurant industry are compared.
The sample of this study includes 13 casual dining restaurant firms and 12 quick service restaurant firms. Compustat North America is the primary data source for this study. The annual data for casual dining restaurant firms from 1980 to 2011 is collected from this database. There are 238 firm-years in total. Two firm-years are excluded due to systematic missing values, and 15 firm-years are excluded due to missing share price information. Thus, the final count of data points for casual dining restaurant firms usable for analysis purposes is 221. The annual data for quick service restaurant firms from 1980 to 2011 is also collected from the Compustat North America database. There are 251 firm-years in total. Eight firm-years are excluded due to systematic missing values, and 47 firm-years are excluded due to missing share price information. Thus, the final count of data points for quick service restaurant firms usable for analysis purposes is 196.
Pearson correlation and multivariate analyses are performed to answer the four research questions in this study. Two hypotheses are supported while one hypothesis is not supported and one hypothesis remains unanswered due to Multicollinearity issues identified in multiple regression models. The results of this study show that 1) R&D, training, advertising, labor and pension are all important valuation constructs in the hospitality industry, and 2) there are some differences, however, between casual dining restaurant firms and quick service restaurant firms. This study fills the gap in the current literature by providing a quantitative method to value intangible assets in the hospitality industry that uses the valuation constructs identified in previous hospitality research. The practical implications of this study will provide managers in the hospitality industry with helpful insights for strategic decision making, specifically in regards to research and development, advertising and employee compensation.Ph. D.
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Araújo, Medéia Veríssimo Silva de. „Experience marketing and the luxury hospitality industry“. Master's thesis, Universidade de Aveiro, 2012. http://hdl.handle.net/10773/10478.
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Mestrado em GestãoEsta pesquisa tem por objetivo entender como os hotéis de luxo tentam criar uma experiência para os consumidores através de seus serviços. Visando este fim, foi feita uma pesquisa exploratória baseada em seis componentes que sustentam a experiência do consumidor: sensorial, emocional, cognitivo, pragmático, estilo de vida e relacional. Foram realizadas entrevistas em profundidade com trinta gerentes de hotéis de luxo, utilizando a abordagem qualitativa através da análise de conteúdo para atingir o objetivo do trabalho. As repostas destacam a importância dada pelos gerentes em integrar os seis componentes no ambiente dos hotéis. Também os principais resultados mostram que o serviço personalizado, a imagem de marca, a qualidade nos serviços, o contato com o cliente e a adaptação dos serviços, são potenciadores da experiência do consumidor em hotéis de luxo; assim como a gastronomia, decoração, serviços de bem-estar e saúde; funcionários e as mídias sociais foram as ferramentas mais citadas pelos gerentes, o que confirma o empenho das empresas em integrar as experiências como um fator importante para o setor hoteleiro.
This research aims to understand how luxury hotels try to create experiences to customers through their services. To this end, an exploratory research was made, based in six components that sustain customer’s experiences: sensorial, emotional, cognitive, pragmatic, lifestyle and relational. Also, deep interviews were made with thirty luxury hotel managers, utilizing a qualitative approach, content analysis, to reach main goal. Responses highlight importance given by hotel managers in order to sustain customer’s experiences by integrating all six components in luxury hotel’s environment. Then, main findings show that personalized service; brand image; service quality; contact to client; and adapt services are enhancers of customer experience in luxury hotels; as well as gastronomy; decoration, spa&wellness; staff and social media, are the most cited tools, confirming efforts of firms in integrate experiences as an important role for hospitality industry.
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Holston-Okae, Bettye L. „Employee Turnover Intentions in the Hospitality Industry“. ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/3780.
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Employee turnover is detrimental to organizational performance and profitability, leading to loss of diverse financial and intellectual resources and assets. Grounded in the motivation-hygiene theory, the purpose of this correlational study was to examine the relationship between employee turnover intention and job satisfaction, employee compensation, employee engagement, employee motivation, and work environment. The population consisted of low- to mid-level hospitality employees residing in Western Georgia, Central Mississippi, and North Central Texas, over the age of 18, and employed in the hospitality industry. A convenience sample of 156 participants completed the Compensation Scale, Job Satisfaction Scale, Utrecht Work Employee Engagement Scale, Work Extrinsic and Intrinsic Motivation Scale, Work Environment Scale, and Turnover Intention Scale via an online survey. Multiple linear regression analyses and Pearson-product correlation coefficients were used to predict employee turnover. The 5 predictors accounted for approximately 36% of the variance in turnover intention and the result was statistically significant, (R-² =.36, F (5, 105) = 11.57, p < .001). The correlation between motivation and turnover intention was not significant. The findings may contribute to positive social change by increasing the potential to provide hospitality leaders with a foundation for future research on job satisfaction, employee compensation, employee engagement, employee motivation, work environment, and turnover intentions. These improvements may lead to the formulation of strategies and policies of business practices to reduce turnover intentions.
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Miranda, Pablo. „The level of technical skills and management competency demanded by the hospitality industry as perceived by hospitality recruiters 1998“. Online version, 1999. http://www.uwstout.edu/lib/thesis/1999/1999miranda.pdf.
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Van, Oudtshoorn Clive Niel. „Elements in global hospitality expansion“. Thesis, Nelson Mandela Metropolitan University, 2012. http://hdl.handle.net/10948/d1019970.
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This study reflects an investigation into four elements that could affect global expansion strategies within the hotel industry. In both emerging and developed economies, the increased growth within the services sector has become more apparent. There is considerable knowledge and literature available on the process of internationalisation, globalisation and expansion within the services sector and as this information is important to understand the internationalisation process itself, the decision to expand (cross border) presents a number of opportunities and challenges to the hotel industry. Hotels are comprised of a number of divisions and departments, which collectively offer unique services and facilities to various markets. Within this context, careful consideration is required with respect to an organisation‟s overall strategic objectives, the internal structure and how government and cultural influences and differences affect global expansion. Organisational matters such as strategic objectives as well as operational functions such as financial, marketing and sales, human resources and organisational design must also be considered as hotels require synergy within each of these various components in order to function optimally. When international or globalisation opportunities present themselves or are proactively sought, organisations need to ensure that various factors are clearly understood, analysed and identified. These include the most appropriate strategy required, the organisations own internal capacity levels, governmental influences and cultural dynamics. An in-depth literature review regarding the internationalisation process was conducted where-after a review was compiled and interviews set up with directors of hotel groups who are responsible for global expansion within their respective organisations. The sample included three local South African and two international hotel groups who either were contemplating or who had already expanded internationally. It is evident that hotel companies have a preference to non-equity based expansion either through management contracts or joint ventures. In addition, expansion into emerging markets required a different approach to that of developed markets and a unique understanding of the government and cultural influences of the host country was required.
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Martin, Lynda (Lynda Jean). „Personality Profiles of Hospitality Students: A Comparison of These Traits to Those Preferred by the Hospitality Industry“. Thesis, University of North Texas, 1991. https://digital.library.unt.edu/ark:/67531/metadc500681/.
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One problem facing the hospitality industry today is turnover. Management turnover rates of 50 and 75 percent continue to plaque all segments of the industry. Personality type theory holds that people are happier in environments that are compatible with their personalities. This study examines 229 undergraduate students enrolled in hospitality education at the University of North Texas. The Myers Briggs Type Indicator was administered to these students to determine their predominant personality types, and to compare these types to those desired by hospitality industry professionals for success within the industry. Variables such as gender, work experience, and classification were also examined in comparison to student personality types.
Bücher zum Thema "Hospitality industry"
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Saatchi & Saatchi Company. The Hospitality industry. London: British Hotels, Restaurants and Caterers Association, 1990.
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Schmidgall, Raymond S. Hospitality industry managerial accounting. 3. Aufl. East Lansing, Mich: Educational Institute of the American Hotel & Motel Association, 1995.
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Mozhaeva, Nina, Mariya Kamshechko, Yuriy Putrik und Elena Il'ina. The hospitality industry. Workshop. ru: INFRA-M Academic Publishing LLC., 2022. http://dx.doi.org/10.12737/1451839.
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One of the directions of the hospitality industry - hotel activity — is considered in the educational and methodological manual.
The tasks are designed to conduct practical and seminar classes with students of all forms of education.
Complies with the federal state educational standards of higher education of the latest generation.
It is intended for students of higher educational institutions studying in the areas of training "Hotel business", "Service", "Tourism" (bachelor's degree). It can also be used by college students, students of centers and institutes of additional professional education.
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Kasavana, Michael L. Hospitality industry computer systems. 3. Aufl. East Lansing, Mich: Educational Institute of the American Hotel & Motel Association, 1997.
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Schmidgall, Raymond S. Hospitality industry managerial accounting. East Lansing, Mich: Educational Institute of the American Hotel & Motel Association, 1986.
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W, Damitio James, Hrsg. Hospitality industry financial accounting. East Lansing, Mich: Educational Institute of the American Hotel & Motel Association, 1996.
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J, Cahill John, Hrsg. Hospitality industry computer systems. 3. Aufl. East Lansing, Mich: Educational Institute, American Hotel & Motel Association, 1997.
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W, Damitio James, Hrsg. Hospitality industry financial accounting. East Lansing, Mich: Education Institute of the American Hotel & Motel Association, 1994.
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Baum, Tom. Hospitality management. Los Angeles: Sage, 2011.
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Kavanaugh, Raphael R. Hospitality supervision. 2. Aufl. East Lansing, Mich: Educational Institute of the American Hotel & Motel Association, 1995.
Den vollen Inhalt der Quelle findenBuchteile zum Thema "Hospitality industry"
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Giousmpasoglou, Charalampos, und Evangelia Marinakou. „Hospitality Management Education“. In The Contemporary Hotel Industry, 159–85. Cham: Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-52803-3_7.
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Landini, Sara. „Hospitality Industry and Contracts“. In Sustainable Tourism Contracts, 71–89. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-83140-0_7.
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Pullman, Madeleine, und Zhaohui Wu. „Restaurant & Hospitality Industry“. In Food Supply Chain Management, 135–62. 2. Aufl. Second edition. | New York, NY: Routledge, 2021. | Previous edition published in 2011.: Routledge, 2021. http://dx.doi.org/10.4324/9780429329883-7.
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Vinod, Ben. „Personalization in Hospitality“. In Revenue Management in the Lodging Industry, 221–44. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-14302-1_6.
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Hassanien, Ahmed, und Crispin Dale. „Scope of the hospitality industry“. In Hospitality Business Development, 32–50. 2nd edition | Abingdon, Oxon ; New York, NY : Routledge, 2020.: Routledge, 2019. http://dx.doi.org/10.4324/9781351033701-3.
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Boella, Michael J., und Steven Goss-Turner. „Managing hospitality people“. In Human Resource Management in the Hospitality Industry, 385–406. Tenth edition. | Abingdon, Oxon: Routledge, 2019. | New edition: Routledge, 2019. http://dx.doi.org/10.4324/9780429441400-24.
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Jogarao, Malla. „AI in the Hospitality Industry“. In Technology and Luxury Hospitality, 199–210. London: Routledge, 2024. http://dx.doi.org/10.4324/9781003488248-14.
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Khanna, Abhirup, Anushree Sah, Tanupriya Choudhury und Piyush Maheshwari. „Blockchain Technology for Hospitality Industry“. In Information Systems, 99–112. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-63396-7_7.
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Cockerell, Lee. „POM for the Hospitality Industry“. In The Routledge Companion to Production and Operations Management, 601–10. New York : Routledge, 2017.: Routledge, 2017. http://dx.doi.org/10.4324/9781315687803-32.
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Beck, Jeffrey A. „Selling in the hospitality industry“. In The Routledge Handbook of Hospitality Marketing, 160–67. New York : Routledge, 2018.: Routledge, 2017. http://dx.doi.org/10.4324/9781315445526-13.
Der volle Inhalt der QuelleKonferenzberichte zum Thema "Hospitality industry"
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Ivančić, Ivana, Marina Laškarin Ažić und Antonio Badurina. „THE ROLE OF EDUCATION IN THE HOSPITALITY INDUSTRY – LITERATURE REVIEW“. In Tourism and hospitality industry. University of Rijeka, Faculty of Tourism and Hospitality Management, 2023. http://dx.doi.org/10.20867/thi.26.15.
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Purpose - Developing the skills and competencies of employees through education and training is paramount to any business system. In tourism, especially in the hospitality industry, this is particularly important because of the special dynamics of the business, the variability of the environment, and the availability of labor. The purpose of this paper is to summarize and analyze research on education in the hospitality industry in the past decade (2012-2022). Design /Methodology - To create a systematic literature review, the authors analyzed articles indexed in the Web of Science database (Web of Science Core Collection). Based on a keyword search and content analysis, 138 research articles published in leading tourism and hospitality journals were identified as relevant to this study. Approach - The analysis of articles and conference proceedings followed a multi-step process. After selecting the relevant articles, two programs were used for further research. For citation and co-authorship analysis, the program Clarivate, and for co-authorship by country elements and cooccurrence analysis, the program VOSviewer. Findings - The findings of the paper provide an overview of education in the field of the hospitality industry and track the evolution of hospitality education over time. The paper identifies new areas of research in hospitality education. Originality of the research/Contribution - The contribution of the paper is a systematic literature review of hospitality education. The paper provides analysis of trends in current scientific research and defines under-researched segments of hospitality education.
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Ivančić, Ivana, Krešimir Mikinac und Goran Ćorluka. „TRENDS IN HOSPITALITY HIGHER EDUCATION: ANALYSIS OF EDUCATION PROGRAMS IN FIRST 15 QS WORLD UNIVERSITIES“. In Tourism and hospitality industry. University of Rijeka, Faculty of Tourism and Hospitality Management, 2023. http://dx.doi.org/10.20867/thi.26.12.
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Purpose - The changes caused by economic and technological development are present in all sectors of an advanced industrial society. The educational sector as such is not exempt from such changes; on the contrary, changes in the educational sector are becoming necessary. The challenges in transforming the entire educational system affect all segments of the educational process, including curricula, learning materials, teaching practices, and educational stakeholders. The hospitality industry, as a part of the overall economy based on human resources due to its specificity, is different from other industries and as such has a direct impact on the design of the educational model for future hospitality employees. Methodology - This paper aims to identify trends in higher education institutions for the hospitality industry, with a particular focus on analyzing the top 15 QS ranking world universities. The focus of the paper is to identify the challenges faced by higher education institutions specializing in the field of hospitality education and to analyze the educational programs that respond to the challenges and needs of the market. For the analysis of the collected data, the study used a qualitative methodology, employing a summative content analysis. Findings - The analysis of the educational system of established universities in the field of tourism and hospitality provides insight into specific teaching models for the hospitality industry. The results of the research showed that the focus of universities is in the segment of a tailor-made specialization, an internship in high-quality hospitality brands, and subjects that have foundations in hospitality, management, food and beverage, and marketing. Contribution - The research findings of this paper provide insight into the direction of further innovation of degree programs specializing in the hospitality field.
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Castillo Canalejo, Ana Mª, Sandra Mª Sánchez Cañizares, Guzmán Antonio Muñoz-Fernández und César Mora Márquez. „TOURISTS’ SATISFACTION WITH GASTRONOMY: PERCEPTIONS OF RESTAURATEURS IN CÓRDOBA AND OXFORD“. In Tourism and hospitality industry. University of Rijeka, Faculty of Tourism and Hospitality Management, 2023. http://dx.doi.org/10.20867/thi.26.6.
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Purpose - The aim of this study is to gain an understanding of restauranteurs’ perceptions about their customers’ satisfaction with the service provided in their establishment, focusing on two European cities - one British (Oxford) and another Spanish (Córdoba). The study also examines the potential relationship between this perceived satisfaction and factors external to the quality of the restaurant service. These include the customer’s motivation for visiting the city, his/her knowledge of the restaurant and the city, and the tourism authorities’ support for the city’s gastronomy and tourism. Methodology - The empirical research is based on the collection of primary information through a survey specifically designed to test the hypotheses formulated in the proposed theoretical model. The model used to check the proposed hypotheses was tested using the Partial Least Squares (PLS) approach Findings - After analysing the results, it can be observed that tourists’ motivation for choosing a destination and their prior knowledge about the city and its gastronomy positively influence their level of satisfaction. Significant differences also emerge in the comparative analysis of the two cities. For Oxford restaurateurs, the most important and significant variable influencing satisfaction is the motivation of tourists who visit the city, while Cordoba restaurateurs hold that satisfaction is positively influenced by all three of the external factors analysed, albeit to different degrees. The main one of these is the tourist’s knowledge about the gastronomy and the city, followed by the complementary offer and the official support for tourism and gastronomy, and last of all the tourist’s motivation, which is barely significant. Contribution - The results of this study are of interest to both academics and those working in the f ield of tourism management. The main practical implication of this work is the understanding it offers of restaurateurs’ perceptions, in two different European cultural cities, of factors external to the restaurant service which can affect their tourist customers’ satisfaction. It is not uncommon for these perceptions to be translated into demands made of the tourist authorities. Identifying such factors helps us to understand these demands, but also helps to explain the diversity of perceptions on which sectoral organizations in different European countries base their demands to the common European authorities. In this study, it can be surmised that cultural differences affect the needs perceived by restaurateurs.
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Fatur Šikić, Tanja. „THE IMPACT OF TOURISM AND FINANCIAL DEVELOPMENT ON CARBON EMISSIONS: EVIDENCE FROM EU MEDITERRANEAN COUNTRIES“. In Tourism and hospitality industry. University of Rijeka, Faculty of Tourism and Hospitality Management, 2023. http://dx.doi.org/10.20867/thi.26.14.
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Purpose - The tourism sector not only contributes significantly to gross domestic product, but also plays an important role in the sustainable economic development of a country. Tourism accounts for approximately 8% of global carbon emissions. From flights and boat trips to souvenirs and accommodations, various activities contribute to tourism emissions. Formulating mitigation measures for sustainable tourism requires an understanding of the factors contributing to the increase in tourism CO2 emissions. This study analyses the impact of tourism and financial development on CO2 emissions, while controlling for foreign direct investment (FDI), real income and energy consumption in seven Mediterranean countries that are part of the European Union (Croatia, Cyprus, France, Greece, Italy, Slovenia, and Spain). Methodology - A dynamic panel regression model was used to understand the impact of tourism and financial development on CO2 emissions. The analysis was conducted using annual data from 1995 to 2020 for a sample of seven EU Mediterranean countries. Findings - The empirical results show that the number of tourist arrivals, financial development, real income and energy consumption play an important role in explaining CO2 emissions. Although financial development has an increasing effect on CO2 emissions, tourist arrivals reduce CO2 emissions. It seems that the EU policy to promote sustainable tourism has managed to reduce CO2 emissions. It appears that the tourism sector is using more clean and environmentally friendly technologies in its activities. European countries should continue to take the necessary measures for sustainable tourism. Contribution - This paper aims to contribute to the existing literature in two ways. First, this study examines the impact of tourist arrivals and financial development on environmental degradation so that appropriate measures can be taken to ensure sustainable tourism. Second, this study focuses on seven Mediterranean countries that are part of the EU and have similar tourism characteristics. The tourism sector in these countries depends heavily on beach tourism. Therefore, the results of this analysis will be of particular interest to policy makers.
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Baltrūnaitė, Danguolė, Danutė Jakštienė und Jadvyga Voišnis. „LITHUANIAN GASTRONOMIC TOURISM POTENTIAL: OPPORTUNITIES AND PERSPECTIVES“. In Tourism and hospitality industry. University of Rijeka, Faculty of Tourism and Hospitality Management, 2023. http://dx.doi.org/10.20867/thi.26.9.
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Purpose – the aim of this paper is to analyze the gastronomic tourism trends in the world and in Lithuania, to determine the opportunities and the potential of gastronomic tourism in Lithuania and to provide recommendations for its development. Design – the theoretical part gives the understanding of gastronomic tourism in the world and its potential in Lithuania. The research gives an understanding of gastronomic tourism situation in Lithuania. Methodology – the research was done using analysis of scientific literature, secondary data analysis method of analysis and synthesis, quantitative research. The quantitative method used in this paper is a survey conducted among the local travelers. The results of the research were statistically processed using the Excel. Approach - gastronomic tourism is becoming an increasingly popular area of tourism, generating billions in revenue for businesses worldwide. According to the Global Report on Food Tourism, 79 percent travelers travel itinerary consists of a pre-analyzed calendar of gastronomic events and local cuisine, one in three travelers consider national cuisine to be a motivating travel choice and spends about 30 percent on food of total travel expenses. Findings – in Lithuania, gastronomic travel is still a relatively new niche in tourism. In recent years, this area of tourism has attracted considerable interest from foreign tourists and local travelers, however, the Covid 19 pandemic halted travel. Due to the tense situation in Europe, Lithuania still does not receive a larger number of tourists from foreign countries. Hospitality businesses use variety of means to engage, attract, and encourage local people to travel. Gastronomic tourism is one of such measures, as Lithuania can offer travelers quality local food, interesting national dishes with deep traditions, various food festivals and events. Originality of the research – the article analyzes results of research, discusses ways of attracting local tourists introducing more variety in gastronomic tourism. Practical implications are based on research findings and could be used by local travel agencies creating new gastronomic tourism products.
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Folgieri, Raffaella, Sergej Gricar und Tea Baldigara. „NFTS: WHAT OPPORTUNITIES AND CHALLENGES IN TOURISM?“ In Tourism and hospitality industry. University of Rijeka, Faculty of Tourism and Hospitality Management, 2023. http://dx.doi.org/10.20867/thi.26.3.
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Purpose – In previous works we discussed the contribution of digital tourism not only to the improvement of the reputation of a Country (i.e. Sentiment Analysis) but also of the possibility to create opportunities for a new kind of online tourism. In recent times, with the development of the so-called Metaverse, also influenced by the pandemic emergency, Countries’ digital efforts in creating tourism opportunities gave new perspectives related to the possibility to capitalize on digital content, transforming them – jointly with physical tourism experiences – into possible further incomes and means to increase a Countries’ reputation. Specifically, in this context, we considered the enabling technology represented by Non-Fungible Tokens (NFTs), an innovative application of blockchains creating a unique opportunity in several sectors, including tourism. This work aims to explore possible applications of NFTs in tourism, analyzing the experiences currently in place. Methodology – Due to the innovative topic and the very few experiences in NFTs applications in tourism, this paper represents a preliminary review of current projects implementing the use of NFTs, so that the applied methodology consists mainly in qualitative analysis and discussion about the possible development of this technology in tourism. To this purpose, we introduced some applications currently in place, such as those of travel agencies like Travala, of some airlines (Air Europa, Emirates), Cruises companies (Norwegian Cruise Line), of the Economic Development Ministry of Slovenia (project “I Feel Nft”, presented at Expo Dubai 2020, representing the first of this kind in the world). The paper explores possible implications and further development of these initiatives, designing possible metrics to measure their success, paving the way for future quantitative analysis once data about the introduced case-studies is available. Findings – Through the discussion of the cases found, it appears that the main benefits of digitisation through NFTs consist in promoting and presenting major tourist destinations, exhibitions, works of art and companies’ products in the form of tokens, digital content and souvenirs for visitors. However, some of the analysed cases also suggest possible applications for actual commerce in the tourism sector, including ticketing services and hotel bookings. Other possible applications can be hypothesised with regard to the certified training of staff working in the hospitality sector. Originality of the research – The paper is highly innovative and currently unique in that the adoption of NFTs in tourism is recent and still open to proposals for implementation. The contribution is therefore very important, both in terms of operational proposals (applications, guidelines and good practices) and in terms of defining metrics for measuring the effectiveness of NFTs in the tourism economy.
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Ianeva, Mariana, Stiliyana Basmadzhieva, Violeta Doneva und Ralitsa Georgieva. „CONSULTING ASSESSMENT OF THE POTENTIAL FOR DEVELOPMENT OF HEALTH TOURIST AREAS: THE CASE OF BULGARIA“. In Tourism and hospitality industry. University of Rijeka, Faculty of Tourism and Hospitality Management, 2023. http://dx.doi.org/10.20867/thi.26.17.
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The study is based on current trends in the global development of Health Tourism and the emerging demand for services related to health, rehabilitation, and health prevention, as well as the high concentration of resources in the tourist regions of Bulgaria. A huge potential for development of the tourist destinations beyond the known ones, is emerging; all thanks to more than 3,500 mineral springs found in Bulgaria. Purpose – the study aims exploring the possibility of economic use of mineral water resources in favor of tourism and the incorporation of great amount of unusable resources within the available ones of the tourist areas. This would lead on one hand to an overall development of the sector and an additional contribution to the GDP and on the other hand would bring sustainable growth of the tourist regions and a year-around development of the tourist services across the entire country. The study is found also on the fact that in Bulgaria there are many spas and thermal centers dated back to the Roman and Byzantine Empires. The consulting assessment attempts to reveal at length and to find an economic argument for the development of the health tourist areas. The realization of the potential of Health Tourism would have a positive effect on the entire industry, as well as the accompanying economic activities. It is also mandatory to define the necessity for development of human resources and management capacity, as needed in the tourist regions and in the process of investment in the concept of Health Tourism. Methodology – to achieve the set goal and to solve the resulting tasks in the article, the systematic approach and traditional research methods were used: historical, comparative, the method of analysis and synthesis, the method of observation, the method of grouping, the method of survey and interview, graphic methods, differentiated, analytical, combined, etc. Our and specialized literature was studied. The experience of countries with a developed tourism industry and the results of a survey in tourist complexes were used. Contribution – of the research is the aim of the project in this respect is to upgrade at least two Bulgarian tourist regions/destinations in the direction of Smart Destinations. From a policy point of view, it is necessary to realise that in order to achieve the growth of tourism revenues and contribution to GDP, it is necessary to have a clear, long-term, and comprehensive vision. Approach – The integration of different tools of destination marketing management with a focus on Health components that will brand Bulgaria as a four-season destination, make it more recognizable as a destination for prevention, recovery, and recreation in conditions of need for health and safety for every potential tourist. Findings – The consulting business and its application in tourism, as well as the potential for development and management of the newly created tourist areas in Bulgaria, specializing in the field of health tourism. Bulgaria has undeveloped resources of health tourism and resource potential to position itself as a 4-season Smart Destination for Health & MICE tourism.
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Alkier, Romina, Jasmina Okičić und Vedran Milojica. „FACTORS OF TOURISTS’ PERCEIVED SAFETY IN THE POST COVID PERIOD: THE CASE OF OPATIJA RIVIERA“. In Tourism and hospitality industry. University of Rijeka, Faculty of Tourism and Hospitality Management, 2023. http://dx.doi.org/10.20867/thi.26.13.
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Purpose – The pandemic caused by the COVID-19 virus left a significant negative mark on the world economy, and tourism industry. It has also significantly affected the perception and behavior of tourists when it comes to the safety of a tourist destination. To continue to record a positive recovery trend, destinations must undertake scientific and professional research, and based on the results consider and develop new development strategies for the development of tourism in the post-pandemic period. The perception of risk in tourists is changing, which ultimately has an impact on their future behavior when choosing a holiday destination. Opatija Riviera is a destination with a rich and long tourist tradition, which until before the pandemic was perceived as safe, as evidenced by the continuous growth of tourist turnover. The purpose of this paper is to emphasize the importance of monitoring whether and to what extent tourists perceive Opatija Riviera as a safe tourist destination and based on the findings to offer developmental guidelines for the post-pandemic period. Methodology – Data collection was conducted during June and July 2022, using an online survey questionnaire. 152 respondents agreed to participate in research. The basic measurement instrument was based on the Tourists’ Perceived Safety at Destinations (TPSD) scale developed by Xie et al. (2020b), i.e. initial items (25) proposed by these authors. To extract the dimensions of perceived tourist safety, the authors primarily used exploratory factor analysis. Findings – by using the exploratory factor analysis the following factors were identified: perception of safety of human elements (PSH), safety of facilities and equipment (PSFE), safety of natural environments (PSNE), perceived safety of social environments (PSSE) and safety of management elements (PSM). The results for PSH, PSFE, PSNE and PSSE have proven to be satisfactory in terms of how tourists perceive them as safe and reliable, which is not the case with the PSM. The f indings for PSM indicate the need for additional investments aimed towards improvement of protection of tourist´s safety (safety of the construction, safety of information and visibility of warning sign about security in Opatija Riviera). Originality of the research – this research contributes to the theory by presenting relevant literature content in safety perception in tourism. The empirical contribution derives from the fact that no similar research was conducted on Opatija Riviera until now. Its findings set the basis for future empirical research that will be conducted in the post-COVID period in Opatija Riviera, based on which it will be possible to plan further developmental activities aimed towards improving tourist´s safety during their stay.
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Derado, Dražen, und Karla Pejković. „FINANCIAL CHALLENGES OF SMEs DURING COVID-19 CRISIS: THE CASE OF SPLIT-DALMATIA COUNTY“. In Tourism and hospitality industry. University of Rijeka, Faculty of Tourism and Hospitality Management, 2023. http://dx.doi.org/10.20867/thi.26.11.
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The purpose of the paper is to find out how COVID-19 has affected the sector of SMEs, especially in terms of its access to finance. In doing so we hypothesize that problems arising from both supply side and demand side of the business, have additionally restrained SMEs’ access to finance, thus putting their short-to-medium term position to a threat. Research methodology includes descriptive statistical analysis of the results of a company survey of Croatian enterprises with respect to their current access to finance and expectations for the future. The survey was carried out on a sample of 40 small and medium sized companies in Split-Dalmatia County. The findings show that companies do not perceive many of the business risks as particularly threatening to their businesses. Still, this survey reveals a presence of a series of risks closely related to the current situation caused by COVID-19. These include increasing production costs resulting from rising costs of labor, capital, raw materials and other inputs (e.g. transport and logistics services), followed by increasing tax burden and stagnating productivity. Together with increasing costs, a fall in demand on both domestic and foreign markets, as well as a resulting decrease in sales, announce further problems that call for a strong policy response in the future. The main contribution of the paper is the finding that besides the problem of access to finance, the COVID-19 crisis has revealed other serious obstacles for SMEs which threaten to endanger the market position and competiveness of small business in the long run. By far the most serious problems for Croatian SMEs are that of a structural nature which include increasing costs and decreasing productivity. This research has additionally accentuated some serious obstacles from external environment which threaten to restraint SMEs’ capacity to restructure and keep their competitive edge.
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Pavia, Nadia, Tamara Floričić und Edna Mrnjavac. „FLEXIBLE WORKSPACES AND REMOTE WORK IN HOTEL ACCOMMODATION OFFER – COMPETITIVENESS CONTEXT“. In Tourism and hospitality industry. University of Rijeka, Faculty of Tourism and Hospitality Management, 2023. http://dx.doi.org/10.20867/thi.26.10.
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Purpose - The dynamic globalisation processes and the processes of tourism and hospitality business development put ever increasing challenges before hoteliers. The COVID-19 pandemic has called for hotel guests’ new routines and expectations. The combination of work and holiday is taking hold, especially since the pandemic changed work methods which have become more f lexible. Remote work has enabled people to travel and conduct their business activities; therefore, a new word explaining this new concept is forged; workspitality (abbreviation of words work + hospitality). The purpose of this paper is to show in what measure hotel companies, given the guests’ new routines and expectations, have adapted their offer to their guests’ new requirements. By consideration of the tourists’ requirements, a new specific trend has been identified, which presumes stays in hotels away from home, with pursuit of business activities. The aim of this paper is to research the hotels’ preparedness to offer workspaces as an element of their offer during tourists’ stays in the hotels, combining work and leisure activities. Methodology – includes qualitative and quantitative analyses of the potential of affirmation of the new accommodation concept in hotels. The paper analyses aspects which affect the positioning of remote workplaces as a part of hotel offer, given the tourists’ new routines and expectations. The research was conducted using a survey questionnaire on a sample of hotel managers of small hotels, medium-sized and large sized hotels. The questionnaire contained Likert scale 1-5 research and open-ended questions which explored in depth the attitudes by combining them coded by statistical methods with qualitative research where the results were obtained via open ended questions. The methodology, supported by creative thinking techniques, included desktop meta research and impacted the formation of conclusions which point to new scientific knowledge. Findings – The research results point towards scientific and practical comprehension of hotel offer organisation and innovativeness. The research results influence the formation of scientific knowledge in the area of hotel offer organisation, as well as on the identification of its key elements. Space organisation and Internet communication technologies – ICT services in hotels, by which remote work with simultaneous use of accommodation services and leisure activities would be enabled for tourists, present a prerequisite for new offers. The findings indicate that this new concept produces higher price levels, affirm new market niches and prolong the tourism season. Contribution – The paper represents a valuable contribution to the comprehension of the organisation and innovation of a competitive hotel offer. The possibility of remote work enables tourists to stay in a hotel on holiday and take advantage of a wide choice of recreational facilities. Remote work has become commonplace for many employees, and it is predicted that it will become more than a passing trend. The goal was to understand changes in the guest hotel accommodation affected by the COVID-19 pandemic and to examine the attitudes and the resulting hotel managers’ answers in the segment of organisation of services for remote work. The research results, as well as the acquired knowledge, could influence the perception of the hotel management about the importance of adaptation of the hotel offer to new expectations of hotel guests, and to its organisation. Namely, it could influence the new strategic decisions related to the investments and innovations in accommodation structure design. The contribution is reflected in raising awareness and bridging the gap between theory and practice of innovative accommodation organisation which impacts competitiveness.
Berichte der Organisationen zum Thema "Hospitality industry"
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Kraynova, O. S., T. E. Lebedeva und O. A. Sukhanova. Innovative management technologies in the tourism and hospitality industry: regional aspect. Ljournal, 2016. http://dx.doi.org/10.18411/kray-2016-mong-00034.
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Linge, Tone Therese, Olga Gjerald, Åse Helene Bakkevig Dagsland, Kai Victor Myrnes-Hansen, Huseyin Arasli und Trude Furunes. In Pursuit of Fair Work: Taking a closer look at the Norwegian hospitality industry. University in Stavanger, September 2023. http://dx.doi.org/10.31265/usps.269.
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This report highlights the findings and implications of research conducted in the Norwegian hospitality sector during the Covid-19 pandemic. The report focuses on workers’ experiences in the industry, using the Fair Work Principles: fair contracts, fair pay, fair conditions, fair management, and fair representation. Similar surveys have been conducted among hospitality workers in Ireland, Scotland, Greece, Australia, and New Zealand. The Norwegian survey was conducted between September 2021 – March 2022 and generated 853 responses of which 585 were complete from workers in the Norwegian hospitality sector. The respondents varied in gender, age, nationality, role within the sector, contract type and length of service. The results, based on the five key Fair Work Principles, show that the Norwegian hospitality sector still has some work to do to ensure that all workers in the industry experience fair work. Employees in the Norwegian worklife have a strong formal employment protection due to the Working Environment Act (Working Environment Act, 2005), in addition to other laws and regulations. Over 90 % of the participants reported that they were on permanent contracts, either full-time or part-time. However, although Norway has strong rules and regulations concerning employee rights, the survey reveals shortcomings concerning the greyer areas such as a lack of opportunities for pay rise or promotion, workplace training, not getting the rest breaks that workers are entitled to, and uncertainty whether the workers received the correct overtime pay. Some of the most concerning findings in the Norwegian hospitality sector were related to fair conditions, where an alarmingly high number participants reported that they had either experienced or witnessed harassment, abuse and bullying in their workplaces. Most of the abuse came from customers, but many of the respondents also mentioned colleagues and supervisors/ managers as perpetrators of abuse, harassment and bullying. Furthermore, over 40 percent of those who stated that they had experienced or witnessed abuse, harassment or bullying in the workplace declared that they did not report it further due to different reasons such as that they did not know where to report, did not think that anything would be done, or that they were afraid of losing their job. Concerning fair management, a third of the participants stated that they did not feel as though they were treated with dignity and respect, or that they received supportive feedback from their managers. Only half of the participants reported that they had received some kind of training in their job. The findings indicate that the types of training and development opportunities offered to employees were largely dependent on the specific workplace. Ultimately, the findings highlight the following key areas for improvement in the Norwegian hospitality industry: Opportunities for pay rise and promotion Opportunities for training Cultural change: Working to change the industry specific culture of tolerating abuse and harassment among employees in the hospitality industry Management of staff: Increased respect and perceptions of being listened to and making a difference
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Kraynova, O. S. Innovative tools for managing business processes companies in tourism and hospitality industry: logistic approach. Ljournal, 2015. http://dx.doi.org/10.18411/kray-2015-artc-00048.
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Крайнова, О. С. IMPLEMENTATION CAPACITY THE CONCEPT OF SERVICE LOGISTICS IN ENTERPRISES TOURISM AND HOSPITALITY INDUSTRY TO IMPROVE THEIR COMPETITIVENESS. LJournal, 2016. http://dx.doi.org/10.18411/d-2016-003.
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Крайнова, О. С. IMPLEMENTATION CAPACITY THE CONCEPT OF SERVICE LOGISTICS IN ENTERPRISES TOURISM AND HOSPITALITY INDUSTRY TO IMPROVE THEIR COMPETITIVENESS. LJournal, 2016. http://dx.doi.org/10.18411/d-2016-005.
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Chaparro, Rodrigo, Maria Netto, Patricio Mansilla und Daniel Magallon. Energy Savings Insurance: Advances and Opportunities for Funding Small- and Medium-Sized Energy Efficiency and Distributed Generation Projects in Chile. Inter-American Development Bank, Dezember 2020. http://dx.doi.org/10.18235/0002947.
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The Energy Savings Insurance Program seeks to promote investment in energy efficiency and distributed generation in Latin America, primarily through small- and medium-sized enterprises (SMEs). It focuses on developing an innovative scheme of guaranteed energy performance that mitigates project risk and generates investor confidence (ESI Model). The Inter-American Development Bank (IDB) facilitates the development of the ESI Program in alliance with the National Development Banks (NDBs). The ESI Model includes a contract for the supply, installation, and maintenance of equipment for generating a stipulated amount of energy or energy savings over a specific time period; validation by an independent body; insurance coverage that backs the savings or the guaranteed energy generation; and project financing. This paper describes the main attributes of the ESI Model (the contract, the insurance, validation and financing), evaluates market potential and the most attractive technologies, and identifies the priority sectors for implementing projects in Chile. The most promising economic sectors were found to be the hospitality industry, food processing industry, grape growing/wine production, and the fishing industry, and the technologies of electric motors, boilers, air conditioning systems and photovoltaic solar generation. In each of these sectors, estimates were made of financing requirements as well as CO2 emission reductions that could be achieved.
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Colomb, Claire, und Tatiana Moreira de Souza. Regulating Short-Term Rentals: Platform-based property rentals in European cities: the policy debates. Property Research Trust, Mai 2021. http://dx.doi.org/10.52915/kkkd3578.
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Short-term rentals mediated by digital platforms have positive and negative impacts that are unevenly distributed among socio-economic groups and places. Detrimental impacts on the housing market and quality of life of long-term residents have been particular contentious in some cities. • In the 12 cities studied in the report (Amsterdam, Barcelona, Berlin, Brussels, Lisbon, London, Madrid, Milan, Paris, Prague, Rome and Vienna), city governments have responded differently to the growth of short-term rentals. • The emerging local regulations of short-term rentals take multiple forms and exhibit various degrees of stringency, ranging from rare cases of laissez-faire to a few cases of partial prohibition or strict quantitative control. Most city governments have sought to find a middle-ground approach that differentiates between the professional rental of whole units and the occasional rental of one’s home/ primary residence. • The regulation of short-term rentals is contentious and highly politicised. Six broad categories of interest groups and non-state actors actively participate in the debates with contrasting positions: advocates of the ‘sharing’ or ‘collaborative’ economy; corporate platforms; professional organisatons of short-term rental operators; new associations of hosts or ‘home-sharers’; the hotel and hospitality industry; and residents’ associations/citizens’ movements. • All city governments face difficulties in implementing and enforcing the regulations, due to a lack of sufficient resources and to the absence of accurate and comprehensive data on individual hosts. That data is held by corporate platforms, which have generally not accepted to release it (with a few exceptions) nor to monitor the content of their listings against local rules. • The relationships between platforms and city governments have oscillated between collaboration and conflict. Effective implementation is impossible without the cooperation of platforms. • In the context of the European Union, the debate has taken a supranational dimension, as two pieces of EU law frame the possibility — and acceptable forms — of regulation of online platforms and of short-term rentals in EU member states: the 2000 E-Commerce Directive and the 2006 Services Directive. • For regulation to be effective, the EU legal framework should be revised to ensure platform account- ability and data disclosure. This would allow city (and other ti ers of) governments to effectively enforce the regulations that they deem appropriate. • Besides, national and regional governments, who often control the legislative framework that defines particular types of short-term rentals, need to give local governments the necessary tools to be able to exercise their ‘right to regulate’ in the name of public interest objectives.