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1
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.
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Michaelides, Roxanna. „Hospitality industry and the service culture in Europe“. Tourism and Travelling 1, Nr. 1 (26.12.2017): 15–19. http://dx.doi.org/10.21511/tt.1(1).2017.02.
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The purpose of this article/research is to explore and analyze three most important factors that directly can affect the Culture of service in European Hospitality Industry. The paper of this study showed that relationship between the quality of education in Hospitality and Leisure, the poor recruitment and especially the lack of continuing education influence the guest’s service and its quality. The findings reveal that the employee’s culture of service is a critical attribute; while unsatisfactory recruitment, low education and the most critical element lack of continuing education influence negative the guest satisfaction and expectations.
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Garbin Praničević, Daniela, und Ante Mandić. „ICTs in the hospitality industry“. Tourism 68, Nr. 2 (08.06.2020): 221–34. http://dx.doi.org/10.37741/t.68.2.9.
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This study delivers the importance-performance analysis of the information and communication technology (ICT) driven solutions among small and family-owned hotels (SFH) in Croatia. The analysis reflects the opinions of owners of 21 SFH, all of which are members of the National Association of Family and Small Hotels (OMH). The findings demonstrated the existence of a significant gap between the perception of the importance of specific innovations and actual hotel performances. In most cases, hotel performances are rated significantly lower than the perceived importance of particular innovation, which indicate that resources should be better and more wisely allocated. In some cases, hotels do not recognise the benefits of ICTs used or are not satisfied with the results. The primary constraint for higher integration of the ICTs within this sample is the lack of financial resources. The study reveals the importance-performance gaps within the perception of technological innovations in the SFHs, elaborates on potential constraints for more substantial reliance on ICTs and discusses the possible implications. Finally, the study provides recommendations for future research.
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Koeswiryono, Dika Pranadwipa, und Komang Ratih Tunjungsari. „Presentasi Bisnis dalam Hospitality Industry“. Pusaka: Journal of Tourism, Hospitality, Travel and Business Event 4, Nr. 1 (14.01.2022): 76–82. http://dx.doi.org/10.33649/pusaka.v4i1.132.
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Dalam industri perhotelan, presentasi bisnis yang disajikan secara efektif akan membantu audiens memahami konten dan mengubah sudut pandang atau keputusan mereka. Sayangnya, banyak presentasi yang diberikan sulit dipahami dan tidak memotivasi, baik karena presenter telah meniru kebiasaan buruk maupun karena kurangnya kesadaran dan pengetahuan. Dalam penelitian ini, beberapa manajer vila dan hotel diwawancarai untuk mengetahui topik presentasi yang diberikan di bidang perhotelan. Hasil wawancara menjadi dasar untuk membuat modul presentasi bisnis bagi para profesional perhotelan, yang terdiri dari empat bab. Dalam modul tersebut dibahas kesalahan umum dalam presentasi, penentuan objektif presentasi, struktur presntasi dan visualisasi data. Dengan modul ini, baik mahasiswa maupun profesional khususnya di bidang perhotelan dapat merancang presentasi yang lebih efektif.
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Gričar, Sergej, und Štefan Bojnec. „Inflation and Hospitality Industry Prices“. Eastern European Economics 51, Nr. 3 (Mai 2013): 91–108. http://dx.doi.org/10.2753/eee0012-8775510305.
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Sandler, Mel. „Marketing in the Hospitality Industry“. Cornell Hotel and Restaurant Administration Quarterly 38, Nr. 5 (Oktober 1997): 18. http://dx.doi.org/10.1177/001088049703800529.
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Gagić, Snježana, Bojana Kalenjuk, Ana Jovičić und Marko Petrović. „Guest loyalty in hospitality industry“. Turisticko poslovanje, Nr. 16 (2015): 5–13. http://dx.doi.org/10.5937/turpos1516005g.
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Jones, Peter, David Hillier und Daphne Comfort. „Sustainability in the hospitality industry“. International Journal of Contemporary Hospitality Management 28, Nr. 1 (11.01.2016): 36–67. http://dx.doi.org/10.1108/ijchm-11-2014-0572.
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Purpose The purpose of this commissioned paper is to offer some personal reflections on sustainability within the hospitality industry. Design/methodology/approach The paper opens by identifying sustainability as a teasing paradox for the hospitality industry and a short discussion of the characteristics of sustainability. It then explores the growing interest in corporate sustainability and offers a review of the range of academic research into sustainability within the hospitality industry literature. More generally, the authors suggest three fundamental sets of issues that currently face the industry, namely, defining sustainability within the industry, materiality and independent external assurance and sustainable consumption and the industry’s commitment to continuing economic growth. Findings In addressing these three sets of issues, the authors make a number of suggestions. First that definitions of sustainability within the hospitality industry can be interpreted as being constructed around business imperatives rather than an ongoing commitment to sustainability. Second that materiality and external assurance are not treated comprehensively within the industry, which undermines the credibility of the sustainability reporting process. Third that the concept of sustainable consumption and any critique of the industry’s commitment to economic growth are conspicuous by their absence in the both the research literature on sustainability and in sustainability reporting within the industry. Practical implications The paper suggests that the hospitality industry may need to examine how it defines sustainability, to extend its sustainability reporting to embrace materiality and external assurance and to address the issues of sustainable consumption and continuing economic growth if it is to demonstrate a worthwhile and enduring commitment to sustainability. Originality/value The paper provides some accessible personal reflections on sustainability within the hospitality industry and, as such, it will be of interest to academics, students and practitioners interested in the hospitality industry and more widely within the business and management community.
18
Jefferson, Alan. „Marketing in the hospitality industry“. Tourism Management 10, Nr. 2 (Juni 1989): 176–77. http://dx.doi.org/10.1016/0261-5177(89)90062-9.
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Wolvin, Andrew D. „Communication in the hospitality industry“. International Journal of Hospitality Management 13, Nr. 3 (September 1994): 195–99. http://dx.doi.org/10.1016/0278-4319(94)90019-1.
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Nikolenko, P. G. „Complaints Handling in Hospitality Industry“. Management Issues 1, Nr. 1 (2019): 180–90. http://dx.doi.org/10.22394/2304-3369-2019-1-180-190.
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Jauhari, Vinnie. „Building employability in hospitality industry“. Worldwide Hospitality and Tourism Themes 5, Nr. 3 (07.06.2013): 268–76. http://dx.doi.org/10.1108/whatt-02-2013-0009.
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Kavanaugh, Raphael R., und Marilyn Andrews. „Downsizing for the Hospitality Industry“. Cornell Hotel and Restaurant Administration Quarterly 28, Nr. 4 (Februar 1988): 64–70. http://dx.doi.org/10.1177/001088048802800418.
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Downey, James F., und Linsley T. De Veau. „Hospitality Internships An Industry View“. Cornell Hotel and Restaurant Administration Quarterly 29, Nr. 3 (November 1988): 18–20. http://dx.doi.org/10.1177/001088048802900310.
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Batinic, Ivica. „Current trends in hospitality industry“. Journal of Process Management. New Technologies 1, Nr. 4 (2013): 91–95. http://dx.doi.org/10.5937/jpmnt1304091b.
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Backman, Mikaela, Johan Klaesson und Özge Öner. „Innovation in the hospitality industry“. Tourism Economics 23, Nr. 8 (21.06.2017): 1591–614. http://dx.doi.org/10.1177/1354816617715159.
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The hospitality industry is a rapidly growing revenue generator in many countries and is becoming economically important for generating employment and for integrating of immigrants into the labor market. As an industry where firms face fierce competition, it is important for the firms to maintain their competitiveness by distinguishing themselves from others through continuous improvements and innovations. In this article, we investigate the determinants of innovation in the hospitality industry by analyzing survey data gathered from over 900 firms in Sweden. In the analysis, we differentiate between firm-specific and location-specific features. We conclude that the most important characteristics that explain innovation lie within the firm itself, not the location. These results provide important insights regarding firm- versus location-placed innovation policies.
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Samilyk, Maryna, und Mariia Paska. „Sugar in the hospitality industry“. EUREKA: Life Sciences, Nr. 3 (04.07.2023): 44–50. http://dx.doi.org/10.21303/2504-5695.2023.002971.
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This study is designed to reveal the role of sugar in the hospitality industry. The purpose of the study is to analyze the range of sugar used in restaurant technologies and develop recommendations for its expansion and application, the creation of a gastronomic brand based on sugar. The subject of the study was the fruits of wild plants: viburnum (Viburnum opulus), sea buckthorn (Hippophae rhamnoides L.), elderberry (Sambucus nigra), mountain ash (Sorbus aucuparia) and fortified sugar. It is proposed to enrich sugar with a derivative product of processing wild fruits by the method of osmotic dehydration (sugar solution). It is expedient to use this technology in craft industries. An analytical review of literary sources was carried out, on the basis of which directions for the use of various types of sugar in restaurant technologies were formulated. It has been established that the high cost of imported sugars contributes to an increase in the cost of products with their use. The methodological basis for creating a gastronomic brand was the improvement of approaches to the cultural branding of Ukraine in the international arena by planning the development of "gastronomic tourism" not only as a tourist attraction, but also as a tool for implementing the strategy of public diplomacy. The gastronomic brand "Noble Sugar" was developed on the basis of local raw materials. Directions for the use of fortified sugar in the production of many foods and drinks have been developed, which can be attributed to gastronomic innovations. The presented products are unique and have no analogues in the hospitality industry
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Yakovleva, D. M. „Innovation in the hospitality industry“. Gostinichnoe delo (Hotel Business), Nr. 5 (28.04.2023): 260–66. http://dx.doi.org/10.33920/igt-2-2305-02.
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Currently, the provision of hotel services is a rapidly developing and promising segment of the service sector, in which competition is growing rapidly. When providing a service, the manufacturer has two goals: to satisfy the needs of the consumer and to maximize profits. In the hospitality industry, it is no longer possible to achieve any of these goals without innovation or innovation. The article discusses the types of innovations and, in particular, the creation of smart hotels
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Kichuk, Y., L. Filipishyna, A. Ivanov, L. Hopkalo, O. Konarivska und O. Soloviova. „Innovation management in the hospitality industry“. IOP Conference Series: Earth and Environmental Science 1269, Nr. 1 (01.11.2023): 012007. http://dx.doi.org/10.1088/1755-1315/1269/1/012007.
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Abstract The article examines the state of development, problems, and needs of innovative management in the hospitality industry. Based on research results using the example of EU countries, the dominance of a group of countries with the lowest indicators of workforce employment in the hospitality industry across all types of activities (59.3%) has been identified. The presence of highly developed countries in this group indicates the activation of innovative management activities in the hospitality industry. Accordingly, the directions of modern digital trends in the hospitality industry have been studied and schematically presented. Analyzing consumer behavior in the hospitality industry, changes have been observed due to tourists’ insufficient financial support: an increase in the number of trips during off-peak periods (especially in Slovakia (186.79%), Ireland (102.51%), Austria (79.58%)); a preference for budget-friendly travel destinations (for example, Serbia, Turkey, Bulgaria). The study justifies the need for the development of innovative management in the hospitality industry and schematically presents a possible option for its provision, highlighting the need for ongoing research to identify user needs in hospitality services and explore alternative ideas to meet those needs.
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Raras, Pungky Nanda, Eka Travilta Oktaria, Iskandar A.A, Andala Rama Putra Barusman und Habiburahman Habiburahman. „Hospitality Management Competence“. International Journal Of Education, Social Studies, And Management (IJESSM) 4, Nr. 2 (28.06.2024): 613–24. http://dx.doi.org/10.52121/ijessm.v4i2.319.
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The growth and changes facing the hotel industry globally have in several ways affected the competence of its personnel. There is growing concern about graduate competency and what industry requires. Previous studies reveal that hospitality management programs do not adequately prepare hospitality students with the competencies necessary to fit today's workplace. Therefore, educational institutions must play their role in developing and instilling important competencies in their graduates so as to prepare them for the competitive world of work. This paper aims to investigate the competencies required by hospitality graduates from an industry perspective. This paper is based on previous studies regarding hospitality management competencies by considering competencies from the management competency model and generic skills framework. The Delphi technique was used to investigate graduate competencies from the perspective of the hospitality industry.
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Anthony, Grace, Ishmael Mensah und Edem Kwesi Amenumey. „Hospitality management competency requirements of the hospitality industry in Ghana“. African Journal of Hospitality and Tourism Management 1, Nr. 1 (17.07.2019): 33–47. http://dx.doi.org/10.47963/ajthm.v1i1.136.
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This paper assessed industry practitioners’ and educators’ views on the competencies required by the hospitality industry in Ghana. Data was collected through a survey of 111 respondents. Means were used to rank the competencies, whilst T- test and one-way analysis of variance (ANOVA) were used to explore the differences in competencies perceived to be required by the industry practitioners and educators. It was found out in terms of importance that practitioners preferred leadership, administrative, conceptual and technical competencies whilst educators favoured conceptual, leadership, administrative and technical competencies. Except for ability to maintain hygiene standards and ability to develop contingency plans, there were generally no statistically significant differences between the views of practitioners and educators with regards to competencies required by the industry. It is recommended that there should be more collaboration between hospitality practitioners and educators in Ghana.
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Штулер, Ірина, und Валентин Костюк. „METHODS OF ASSESSING THE QUALITY OF THE HOSPITALITY INDUSTRY AS AN EMPIRICAL BASIS OF ITS COMPETITIVENESS“. Actual Problems of Economics 1, Nr. 258 (Dezember 2022): 86–93. http://dx.doi.org/10.32752/1993-6788-2022-1-258-86-93.
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The article is devoted to the study of the level of theoretical and methodological definition of methods of quality assessment of the hospitality industry, taking into account the peculiarities and determining the problems of ensuring its competitiveness. The hospitality industry is inextricably linked with the concept of providing quality services. Quality assurance is a long-term approach, and if companies in the hospitality industry want to be competitive, improving service quality should be made a priority. That is why the question of researching theoretical methods of assessing the quality of the hospitality industry will make it possible to assess the level of its competitiveness, and the issues raised in this study are considered relevant to us and require more thorough clarification. It has been established that the evaluation of the hospitality industry is based on four main categories of variables that facilitate the analysis of competitiveness: business environment index; human, natural and cultural resources. The article provides information on the dynamics of the main categories of variables of the hospitality industry of Ukraine during 2011-2019. Quality in the hospitality industry is a complex concept that can be defined as an expression of the degree of social use of a service and reflects the degree to which a service meets the needs for which it was created. The concept of quality in the hospitality industry is widely discussed in the field of tourism, hotel and restaurant management. The article identifies that for the hospitality industry, quality can be measured from two perspectives: the company's perspective and the customer's perspective. The methods of measuring the quality of services in the hospitality industry are revealed. The SERVQUAL service quality measurement model and other methods used to measure quality in the hospitality industry are highlighted. Key words: competitiveness, development, hospitality industry, methods, state regulation.
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Komarnitskyi, Ihor, Lyudmila Bovsh, Oksana Oliinyk und Kseniia Prykhodko. „Rehabilitation Service in the Hospitality Industry“. Restaurant and hotel consulting. Innovations 7, Nr. 1 (15.05.2024): 10–30. http://dx.doi.org/10.31866/2616-7468.7.1.2024.305944.
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Topicality. The hospitality industry development in Ukraine takes place in crisis conditions of the post-pandemic environment and escalating military threats. In the context of the mentioned above, accommodation facilities reformate business concepts and customer-oriented approaches, supplementing them with certain security compliance, and the creation of relevant wartime rehabilitation services. Psycho-emotional exhaustion, physical injuries, hidden and definite stressors cause a necessity in forming rehabilitative hospitality. The rehabilitation services need for war victims and military personnel is acutely actualised, taking into account global tendencies: ensuring inclusive and barrier-free services; growing requirements for sustainable and environmental responsibility in the hotel business; increasing demands for health and medical services. Thus, rehabilitation hospitality can become an efficient means of ensuring equal conditions of access to hotel services for all population groups, as well as promoting social inclusion and tourism development (including medical and sanative ones), which means improvement of the economy and well-being of society in total. The aim of the article is to ground approaches to the development of rehabilitation hospitality as a concept for promoting human mental health and societal inclusion. The focus of the research methodology is the hypothesis that the rehabilitation service integration into the hospitality sphere can help in increasing the competitiveness of business entities, attract the target audience to the newly created ground, and ensure the sustainable development of society. Research methods. Presented for review research topic acquires the use of certain general economic methods of studying literary sources and scientific publications; statistical methods in the study of tendencies; empirical studies. This contributed to elaborating theoretical approaches and tools of scientific study, as well as logical interpreting the prospects for the rehabilitation hospitality development in Ukraine. Results. The definition of “rehabilitation hospitality” is offered for use in the scientific operational field; its objectives, systemic components and functions in sustainable societal development are defined. The types of hospitality establishments that integrate rehabilitation services into the system of additional services are characterised. Preconditions for the rehabilitation services development in the hospitality subjects’ activity are evaluated. Based on empirical research results, the state of the development of the rehabilitation services system in Ukraine is determined. The checklist on forming the system of marketing management rehabilitation services is elaborated. The directions for developing rehabilitation hospitality are offered, basing on digital tools and partnership programmes in the rehabilitation sphere. Prospects for further research include finding and implementing innovative approaches and technologies in the rehabilitation hospitality sphere in order to enhance its effectiveness and service quality. Conclusions and discussion. The conducted study demonstrates the relevance of rehabilitation hospitality as a factor in restoring human potential in sustainable state’s development, as it allows to research and scientifically ground directions for health restoration, and integration into society for those ones who suffered because of war, military personnel; to create barrier-free and inclusive environment in the hospitality industry, which ensures increasing accessibility and admission to services for people with disabilities and special needs, their social integration and improving the quality of life. In addition, this contributes to expanding the customer audience, and improving the reputation and competitiveness of hospitality establishments, as well as increasing their income. The sources of information and empirical research results used in this study confirm the offered hypothesis, the formulated conclusions and research perspectives, also creating a discussion platform for the study of rehabilitation hospitality, and its qualitative integration into the system of the state’s rehabilitation services.
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Nguyen, Hong Hanh, Thirumanran Kailasam und Zilmiyah Kamble. „A Scoping Review of the Hospitality Industry and Tertiary Partnership to Prepare Work-ready Graduates“. ASEAN Journal on Hospitality and Tourism 21, Nr. 1 (09.05.2023): 48–63. http://dx.doi.org/10.5614/ajht.2023.21.1.04.
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This paper is a literature review, aimed to provide a comprehensive understanding of the collaboration between the hospitality higher educational sector and the industry to prepare work-ready graduates. A scoping review of 111 research papers published between April 2000 and September 2021 in reputable hospitality and tourism journals was conducted. Research revealed different perceptions between industry employers, educators, and students about competencies required of entry-level hospitality employees. Previous studies confirmed the positive impact of the industry-university collaboration on enhancing hospitality graduates’ employability. The work-integrated model has been widely implemented to develop hospitality students’ skill sets. Thus, hospitality higher education institutions need to adapt to the constantly changing business environment and present graduates with sufficient industry knowledge and skills. This study adds to the current literature on hospitality competencies expected from tertiary education graduates and highlights the appropriate methods to ensure effective industry-academia partnership. Generally, hospitality students and educators place more value on industry knowledge and technical skills. Hospitality tertiary educators should, thus, seek industry inputs more proactively to redesign their education programs, and industry professionals should engage and offer more support to higher education institutions to raise the quality of potential candidates.
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Sukach, Olena, Svitlana Kozlovska und Natalia Sushko. „MODERN MANAGEMENT TECHNOLOGIES IN THE HOSPITALITY INDUSTRY“. Baltic Journal of Economic Studies 7, Nr. 3 (25.06.2021): 168–76. http://dx.doi.org/10.30525/2256-0742/2021-7-3-168-176.
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The hospitality industry is currently one of the dynamic areas of the developing economy which stimulates the development of various sectors of the modern economy. The current challenges posed by the next economic crisis and the effects of pandemic constraints require the formation of new mechanisms for managing the hospitality sector. The main purpose of the research is to create modern management tools for the development of the investment potential of the hospitality industry. The subject of the research includes Ukrainian hospitality enterprises, their financial condition and management in a pandemic. The process of systematization of literary sources has identified the main modern problems of the hospitality industry, which include hotels, restaurants, entertainment, sporting events, and other services related to tourism. However, this specific area has a unique set of problematic aspects that need to be solved immediately. Understanding the importance of the management system in the hospitality industry and its adaptation to modern changes will help increase the competitiveness of such enterprises in the market. Research methodology: the article uses the funds of empirical studies of the essence of the hospitality industry, as well as statistical analysis of the modern market of hotel services. Also, the investment market in the sector of tourism was studied with the help of mathematical tools. Modern management in the hospitality industry is aimed at deviating from the typical and traditional tools to meet customer needs, which is caused not only by social change but also by the development of various financial instruments. The study proves that the successful development of the hospitality industry is impossible without the use of modern management tools based on the principles of marketing. Analyzing the market of hospitality services, in the process of development and implementation of innovative services, it is advisable to focus on the study of a competitive environment and the needs of potential customers. Conclusions. The results of the study prove the importance of this area and the feasibility of developing and implementing effective management tools. The research substantiates and offers promising areas for attracting investment resources in the hospitality industry. Also, according to the results of the study, the authors propose the stages of implementation of target marketing as an effective tool for the development of hospitality in Ukraine. The concept of development of innovative services in the field of hospitality on the basis of the formed strategy of target marketing is developed.
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Jones, Peter. „Finding the Hospitality Industry? Or Finding Hospitality Schools of Thought?“ Journal of Hospitality Leisure Sport and Tourism 3, Nr. 1 (31.05.2004): 33–45. http://dx.doi.org/10.3794/johlste.31.55.
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Gwebu, Kholekile, und Clayton W. Barrows. „Data breaches in hospitality: is the industry different?“ Journal of Hospitality and Tourism Technology 11, Nr. 3 (24.08.2020): 511–27. http://dx.doi.org/10.1108/jhtt-11-2019-0138.
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Purpose The purpose of this study is to expand on the existing literature by specifically examining data security incidents within the hospitality industry, assessing origins and causes, comparing breaches within the industry with those of other industries and identifying areas of concern. Design/methodology/approach A sample of data breach incidents is drawn from the Verizon VERIS Community Database (VCDB). Statistical comparisons between hospitality and non-hospitality industry firms are conducted following the Verizon A4 threat framework. Findings The results reveal that breaches between hospitality and non-hospitality firms differ significantly in terms of actors, actions, assets and attributes. Specifically, proportions of breaches in the hospitality industry are larger in terms of external actors, hacking and malware, user devices compromised and integrity violations. Additionally, compared to other industries, point-of-sales (POS) system breaches occur at a higher rate in the hospitality industry. The study finds that company size, hacking and malware predict the likelihood of a POS breach. Research limitations/implications The study uses secondary data and does not include the entire universe of data breaches. Originality/value In the quest to reduce data breach incidents, it is imperative to identify and assess the nature of data breach incidents between industries. Doing so permits the development of targeted industry-specific solutions rather than generic ones. This study systematically identifies differences between hospitality and non-hospitality data security incidents and then suggests areas where hospitality companies should focus future attention to mitigate breach incidents.
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Hryhorash, Olha, Kostyantyn Serdyukov, Mila Mila und Valeriy Shevchenko. „MANAGEMENT OF THE FINANCIAL POTENTIAL OF ENTERPRISES IN THE TOURISM AND HOSPITALITY INDUSTRY“. Actual Problems of Economics 1, Nr. 264 (Juni 2023): 130–34. http://dx.doi.org/10.32752/1993-6788-2023-1-264-130-134.
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Separate meaningful characteristics of the financial potential of the enterprise of the tourism industry and the field of hospitality have been studied. Peculiarities of the assessment of the financial potential of the enterprise in the tourism industry and the field of hospitality are highlighted. A comprehensive assessment of the financial potential of the tourism and hospitality industry was made. The functions of the financial potential of the enterprise in the tourism industry and the field of hospitality are defined and characterized. The key tasks of the financial potential of the enterprise in the tourism and hospitality industry have been identified. Features and main stages of strategic analysis of the financial potential of an enterprise in the tourism and hospitality industry are established. The importance of effective managem
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Bowen, John, und Cristian Morosan. „Beware hospitality industry: the robots are coming“. Worldwide Hospitality and Tourism Themes 10, Nr. 6 (03.12.2018): 726–33. http://dx.doi.org/10.1108/whatt-07-2018-0045.
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Purpose The purpose of this study is to provide an overview of how artificial intelligence (AI) and robotics can and will be utilized by the hospitality industry, providing a glimpse of what their use will look like in 2030. Design/methodology/approach The paper reviewed both academic and trade literature to provide an overview of how robots will affect the hospitality industry during the 2030s. Findings Experts predict that by 2030, robots will make up about 25 per cent of the “workforce” in the hospitality industry. The paper also explains the industry challenges the robots will solve, as well as other benefits they provide. One of the findings is that the adoption of robots by the industry will be a disruptive paradigm shift. It will create successful new hospitality companies while putting others out of business. Finally, this paper discusses how to keep the hospitality in hospitality businesses, when machines replace employees. Originality/value This paper is one of the first to discuss the disruption that robots will cause in the industry. One of the findings is service delivery systems will need to be redesigned to maximize the benefits of robots, while still maintaining the hospitality of a customer service orientation.
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Duncan, Tara. „Current Issues in the Global Hospitality Industry“. Tourism and Hospitality Research 5, Nr. 4 (August 2005): 359–66. http://dx.doi.org/10.1057/palgrave.thr.6040034.
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This paper aims to highlight the current issues of most concern for the hospitality industry worldwide. By examining a number of hospitality and hotel association websites from around the world, eight main areas of concern for the hospitality industry were highlighted and examined in more detail. These areas included employment issues, taxation levels and environmental issues. The paper concludes by recognising both the powerful position many of these associations now hold on a national and sometimes international scale and the global nature of many of the main issues of concern for the hospitality industry
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Chepkwei, Ambrose. „STRATEGY IMPLEMENTATION IN HOSPITALITY INDUSTRY: GLOBAL PERSPECTIVE“. Journal of Strategic Management 6, Nr. 1 (29.03.2021): 33–45. http://dx.doi.org/10.47672/jsm.687.
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Introduction: Strategy implementation entails one of the most misunderstood business concepts, while it is important for all persons at all levels of the organization to comprehend what strategy implementation is especially in the hospitality industry. Strategy is about long-term goals of the organization while its foundation is strategy orientation envision in the future of hospitality industry. The hospitality industry globally symbolizes one of the most dynamic and successful industries in the United States of America, as well as in all countries of the world. Certain countries including United States of America.
Purpose: The objective of the study was to establish strategy implementation in hospitality industry with a global perspective.
Methodology: The study was established through a thorough review of literature available in (journals, conference presented papers, and academic websites) in respect to strategy implementation in hospitality industry in various countries of the world. The study randomly surveyed the available research on strategy implementation in (10) countries within (3) continents of the world.
Findings: Several firms in the hospitality industry have recognize strategy implementation, however, there has been some evidence on the effective strategy implementation especially in developed economies including United States and European countries.
Unique contribution to theory, practice and policy: The driving force for strategy implementation is the interest to grow the industry in a competitive global environment. Strategy Implementation assist managers in the hospitality industry to achieve competitive advantage. The hospitality industry is still new yet growing very fast in other parts of the world and strategy implementation is of essence as a practice of strategic management.
Strategy implementations is a concept that is still misunderstood in many organizations including those in the hospitality industry. Therefore, there is need for all people within the organization to comprehend all aspects of strategy implementation and the impact on business performance thereof.
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Seraphin, Hugues, und Anca Yallop. „The Marriage à la Mode: Hospitality Industry’s Connection to the Dating Services Industry“. Hospitality Insights 7, Nr. 1 (25.04.2023): 7–9. http://dx.doi.org/10.24135/hi.v7i1.146.
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The dating services industry has grown strongly over the past five years worldwide, with dating services increasing in popularity, contributing billions to the hospitality industry. In this opinion paper we carry out a preliminary examination of the connection between the dating industry and the hospitality industry and conduct a a pilot study as platform for further research seeking to examine the connections between these industries. The preliminary findings indicate that the dating services industry and the hospitality industry are interconnected, and that entertainment, service interaction and the hospitality venue’s ambiance are central factors to both the dating and hospitality industries. Nevertheless, future research must investigate further intersectional gaps, more specifically, to examine the synergies between business partners delivering products and services which are placed at this intersection between dating and hospitality.
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Adeola, Ogechi. „Human capital development in the hospitality industry in Nigeria“. Worldwide Hospitality and Tourism Themes 8, Nr. 2 (11.04.2016): 149–57. http://dx.doi.org/10.1108/whatt-11-2015-0054.
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Purpose The purpose of this paper is to identify weaknesses in human capital development (HCD) in the hospitality industry in Nigeria and to find implementable solutions. Design/methodology/approach The author draws on the literature on HCD and the hospitality industry, as well as her experience working with practitioners to enlighten the discussion. Findings Deficiencies in HCD in the Nigerian hospitality industry are the result of a lack of sound and forward-thinking educational development, lack of a supportive environment for the meaningful employment of graduates of the educational system and social bias against vocational education, as well as inadequate hospitality skills of employees, insufficient empowerment or support from the government and hospitality industry participants. Practical Implications This paper summarises the key issues in HCD in the hospitality industry in Nigeria and the implementable solutions. The roles of the government, society and the hospitality industry are highlighted to demonstrate that HCD in the industry is a collective responsibility. Originality/value HCD has increasingly been a prominent goal of research policy in Nigeria and elsewhere but has not yet engendered much discussion in the hospitality literature.
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Dr.R.Kannan, Dr R. Kannan. „Recent Developments In Tourism And Hospitality Industry In India“. Indian Journal of Applied Research 1, Nr. 12 (01.10.2011): 98–100. http://dx.doi.org/10.15373/2249555x/sep2012/35.
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Egbide, Ben-Caleb, Mercy Agi-Ilochi, Joseph Madugba, Asaolu Taiwo und Ibrahim Ayomide. „Budgeting approaches and employee motivation in the hospitality industry“. Problems and Perspectives in Management 20, Nr. 4 (29.12.2022): 588–99. http://dx.doi.org/10.21511/ppm.20(4).2022.45.
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The thorough appraisal of financial tools such as budgeting guides business leaders in effectively planning and controlling business activities for optimum productivity and profitability. Hence, proper budgeting can be used to motivate employees. This study seeks to investigate the functional association between budgetary approaches and employee motivation in the Nigerian hospitality industry. The descriptive research design was employed, and data were garnered via a structured questionnaire (using a five-point Likert) administered to 85 hospitality industry employees spanning accommodation, catering, tourism, and recreation spheres. The paper employed a purposeful sampling technique. Motivation, which is the dependent variable, was determined using the path-goal model. Both descriptive statistics and ordinary least square regression were conducted to gauge the magnitude and direction of the relationship between the variables under consideration. The outcome signposts a significant positive correlation between budgeting style and employee motivation up to 48.9%. Specifically, the participatory budgeting style was shown to boost the motivation of employees to work with set budgets and to pursue company objectives. However, budget standard and success rates were observed to be slightly higher with imposed budgeting. The paper recommends that, while participatory budgeting is good for maintaining a well-motivated workforce, it should be practiced with adequate supervision to avoid having low-performing budgets.
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Willie, Paul. „Can all sectors of the hospitality and tourism industry be influenced by the innovation of Blockchain technology?“ Worldwide Hospitality and Tourism Themes 11, Nr. 2 (08.04.2019): 112–20. http://dx.doi.org/10.1108/whatt-11-2018-0077.
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Purpose This paper aims to provide a general introduction to Blockchain technology and how it can be used within the global hospitality industry. In particular, this paper speaks to three industry sectors where Blockchain technology is currently in use. Design/methodology/approach This paper draws on the perspective of an academic who also continues to serve as an industry practitioner within the field of hospitality technology. To this end, the paper provides several examples as to how Blockchain technology can be used to further advance the hospitality profession within a number of different industry sectors. Findings Blockchain technology is being used now within the hospitality industry for both practical and strategic purposes. It can be used in most sectors of the profession and will continue to be used within the hospitality industry for many years ahead. The technology is still relatively new and will continue to become more advanced and sophisticated with the passage of time. Practical implications Many hospitality industry examples are provided as to how Blockchain technology can be used to improve operational effectiveness, efficiencies and overall profitability. Originality/value This paper adds value and contributes to the literature relating to Blockchain technology applications in the international hospitality industry. It represents current and future use that can and should be taken into consideration by both the hospitality industry and academia.
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Mitchell, Clinton W. „Impact Hospitality: Creating Social Impact through Hospitality“. Sustainability 14, Nr. 10 (21.05.2022): 6274. http://dx.doi.org/10.3390/su14106274.
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Hospitality is the relationship between a guest and a host, wherein the host receives the guest with some amount of goodwill, including the reception and entertainment of guests, visitors, or strangers. At the outset of the pandemic, it was clear that the hospitality industry that has been around for centuries would need to be reimagined to survive and perhaps come out stronger. Enter trailblazers Donte Johnson and Jason Bass of Hotel Revival in Baltimore. Their creativity, ingenuity, and compassion sought to effect significant positive change to address the pressing issue of COVID-19 and its devastating effects. The two define hospitality as “just taking care of people,” which is what they decided to do when the world closed its doors and they opened theirs. This case study seeks to define a new form of hospitality designed to serve the double bottom line of profit and people. This body of work chronicles the stories, lessons learned, and the path ahead for an industry in need of a way forward to create Impact Hospitality.
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Adeola, Ogechi, und Kennedy Ezenwafor. „The hospitality business in Nigeria: issues, challenges and opportunities“. Worldwide Hospitality and Tourism Themes 8, Nr. 2 (11.04.2016): 182–94. http://dx.doi.org/10.1108/whatt-11-2015-0053.
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Purpose This paper aims to advance cooperation and collaboration as solutions to problems in the Nigerian hospitality industry. The issues and challenges plaguing the hospitality industry in Nigeria are discussed in the context of the case company, a small independent restaurant in Lagos. Design/methodology/approach Phenomenological research strategies guided the approach to this study. The authors identified a specific problem and gathered information, primarily through one-on-one interviews and a focus group, to learn how individuals within a defined industry experienced the ramifications of the phenomenon. Findings The operating environment of the hospitality sector in Nigeria has an effect on the supply of skills and the financial performance of the case restaurant and similar hospitality businesses. To improve overall performance of the industry, private-public partnerships between government agencies, hospitality colleges and hospitality businesses, strategic partnerships between expert hospitality institutions and business schools, cooperation among hospitality business owners and improvement in managerial practices could be strategic moves for an industry operating under heavy institutional hindrances peculiar to Nigeria. Research limitations/implications The authors analysed the environmental trickle-down effect that could impact the profits of the restaurant. Organisational qualities such as leadership styles, the psychology of employment and the operations or policies of the company are not viewed in this context. The issues of the restaurant and a few hospitality businesses in Lagos were flagged as a representation for the industry in Nigeria. Practical implications Predisposing factors contributing to the attributed negative trickle-down effect on the enabling business environment for the industry, strategic partnerships, attaining high standards for curriculum development at educational institutions and enhanced training, with the goal of assuring creditable skills within the hospitality industry. Originality/value This paper is among the first to examine the critical issues, challenges and opportunities facing the hospitality industry in Nigeria.
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SHUAIB, AB AZIZ, und OLALERE FOLASAYA ENOCH. „DESIGN AND HERITAGE IN BUSINESS WORLD“. International Journal of Creative Future and Heritage (TENIAT) 1, Nr. 1 (30.06.2013): 99–111. http://dx.doi.org/10.47252/teniat.v1i1.63.
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Industri Kreatif melibatkan penerokaan terhadap harta intelek seperti pengetahuan dan produk ketara yang mempunyai potensi dalam penjanaan ekonomi dan peluang pekerjaan. Justeru itu bidang warisan dan rekabentuk yang membentuk Industri Kreatif mempunyai pengaruh yang besar dalam kemajuan ekonomi sesebuah perniagaan. Kajian ini tertumpu kepada pengetahuan tentang bidang warisan dan rekabentuk di mana penggunaannya adalah luas serta kepada penjenisan minda yang diperlukan untuk menjadi manusia kreatif. Industri hospitaliti dan pelancongan dijadikan kajian kes, untuk menggambarkan penglibatan Industri Kreatif dalam dunia perniagaan. Creative industry involves the exploration of intellectual properties such as knowledge and tangible products which have potential of creating wealth and job. Therefore, design and heritage that makes-up the creative industry is believed to have great influence on the economy wellbeing of businesses. In the light of this, this paper seeks the knowledge regarding design and heritage areas where they have been widely used, and also the kind of brain needed to be good creative people. Finally, the paper illustrates the involvement of creative industry in business world, using the tourism and hospitality business as the case study.
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Daramola, Kolawole, und Sobia Iqbal. „Thoughtful Hospitality“. ITNOW 66, Nr. 1 (15.02.2024): 6–7. http://dx.doi.org/10.1093/itnow/bwae002.
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Abstract Kolawole Daramola and Sobia Iqbal, BCS Early Years Executive, take a look at the growing use of technology within the hospitality industry, the challenges which are currently being faced and the opportunities for IT professionals.
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Wiitala, Jessica, und Trishna Mistry. „Organizational response to the covid-19 pandemic: Does it affect hospitality industry employees' outcomes?“ Journal of Global Hospitality and Tourism 1, Nr. 1 (Februar 2022): 51–68. http://dx.doi.org/10.5038/2771-5957.1.1.1003.
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The purpose of this study was to analyze the relationships between hospitality organizations' crisis response during the COVID-19 pandemic with hospitality employees' attitudes and behaviors. Data was collected using a survey distributed on Amazon Mechanical Turk (MTurk) targeting hospitality industry employees. The findings reveal that crisis response is related to psychological well-being, job satisfaction, and organizational commitment among hospitality industry employees. This study broadens the scope of crisis management literature in the hospitality field. Furthermore, it establishes the significance of effective crisis response for hospitality industry employees' well-being and positive outcomes.