Journal articles on the topic 'Guest'
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Yasuda, Keita, Ryo Ohmura, and Amadeu K. Sum. "Guest–guest and guest–host interactions in ethanol, propan-1-ol, and propan-2-ol clathrate hydrate forming systems." New Journal of Chemistry 42, no. 9 (2018): 7364–70. http://dx.doi.org/10.1039/c8nj00750k.
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Erdem, Mehmet, Hilmi A. Atadil, and Pelin Nasoz. "Leveraging guest-room technology: a tale of two guest profiles." Journal of Hospitality and Tourism Technology 10, no. 3 (September 17, 2019): 255–68. http://dx.doi.org/10.1108/jhtt-06-2018-0046.
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Purpose The purpose of this study is to examine hotel guests’ attitudes toward guest room technologies (GRTs) and determine whether hotel guests’ characteristics and attitudes regarding GRTs vary according to hotel guest typologies. Design/methodology/approach The data were gathered from a sample of 508 hotel guests who had stayed in a hotel in the past 12 months via a self-administered survey on Qualtrics survey software. The analysis of the study consisted of two main research steps: identification of cluster groups via the K-means cluster analysis algorithm and discriminant analysis; and performing a series of chi-square analyses to determine whether hotel guests’ characteristics and attitudes vary according to obtained hotel guest typologies. Findings Results indicated significant attitudinal (e.g. internet payment preference) and demographic (e.g. age) differences among the obtained hotel guest typologies regarding their attitudes toward GRTs. Practical implications The results provide valuable guidance and a pragmatic approach for those hotel managers that aim to generate tailored marketing strategies for guest segments that are interested in GRTs. Originality/value This study concentrates on GRTs with a market segmentation approach by using advanced statistical procedures. It contributes to the body of related research literature by offering empirical evidence where the study evaluates the impact of the availability of new GRTs on guest decision-making based on the principles of the theory of planned behavior. Practitioners will be able to use the presented findings to generate marketing and pricing strategies with respect to the technological needs and wants of each typology.
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Worsfold, Kate, Ron Fisher, Ruth McPhail, Mark Francis, and Andrew Thomas. "Satisfaction, value and intention to return in hotels." International Journal of Contemporary Hospitality Management 28, no. 11 (November 14, 2016): 2570–88. http://dx.doi.org/10.1108/ijchm-04-2015-0195.
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Purpose This research investigates employee and guest satisfaction, guests’ perceptions of value and their intention to return. Considered are hotel workers’ job satisfaction, how job satisfaction impacts guests’ satisfaction with the service experience and with the physical attributes of the hotel and how these variables affect perceived value and intention to return. Design/methodology/approach Structural equation modeling is used to analyze data from a large global hotel chain. Findings Guest satisfaction with service and the physical attributes of the hotel differentially impact guest outcomes of intention to return and perceptions of value. Key findings are guest satisfaction with the physical attributes of a hotel is significantly more strongly linked to guests’ intention to return than is satisfaction with service received. Staff job satisfaction is significantly linked to guests being more satisfied with the service experience and their return intentions. Of all the factors directly contributing to guests’ return intentions, guest satisfaction with the physical attributes of the hotel was largest in impact. In contrast guest satisfaction with service is linked to guests’ perceptions of value, whereas satisfaction with the physical aspects is not significant. Guests’ perceptions of value do not impact intention to return. Research limitations/implications The research was conducted within one global hotel chain, which due to its cross-sectional nature may possibly be a limitation. However, its single organizational nature does not diminish the importance of the findings. Practical implications Hotel managers need to consider the importance of the physical attributes of properties in what has been largely a services-dominated debate. What guests value may not lead to repeat business. Originality/value Providing excellent customer service may not be the main motivation for return business. Also, holistic measures of guest satisfaction may not accurately measure what guests value. Perceived value is not a significant predictor of intention to return.
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Melano, Reynaldi, and Eka Prasetyaningrum. "Rancang Bangun Sistem Informasi Administrasi Tamu Menggunakan RUP (Rational Unified Process) Pada Losmen Wedy Jaya." TIN: Terapan Informatika Nusantara 2, no. 10 (March 18, 2022): 629–33. http://dx.doi.org/10.47065/tin.v2i10.1377.
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Guest data processing at Wedy Jaya Inn is not in accordance with today's technological developments. In processing guest data, the receptionist still uses a notebook to record guest reservation data and to perform check-in and check-out transactions for inn guests. This research was conducted using the RUP (Rational Unified Process) model research method. Data collection techniques were carried out by means of observation and literature study. The problem is that the guest administration process and data processing are still manual, starting from guest data to storing other data related to transactions to making reports. So because it is possible during the process there is an error in recording, less accurate reports are made and delays in the required search. Then there is no online room availability checking system which makes guests have to come directly to the Wedy Jaya inn to check if there are still rooms available and this can take a lot of time. The solution is to create a website-based system for inn guest data processing that will make it easier for receptionists to collect reservation data, input check-in and check-out of inn guests. Designing a database that will accommodate all data related to reservations, check-in and check-out of inn guests. A website-based system for inn guest data processing can simplify and speed up the tasks of the receptionist in data collection of reservations, check-in and check-out of inn guests as well as in making reports needed by inn owners and employees as well as providing a system that can be used to check room availability using the RUP method. Rational Unified Process)
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Keča, Karla, and Ivana Ivančić. "THE INFLUENCE OF THE OFFER OF ANIMATION PROGRAMS ON CUSTOMER SATISFACTION AND LOYALTY." DIEM: Dubrovnik International Economic Meeting 7, no. 1 (February 2022): 80–90. http://dx.doi.org/10.17818/diem/2022/1.9.
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Tourist animation is a combination of services and content aimed at improving the overall experience of the tourist service. The purpose of animation activities is to provide the guest with more than anticipated, to outperform guests’ expectations. The importance and significance of the added value that is provided to guests is increasingly emphasized. This paper was designed to overcome the deficit of research conducted in the field of tourist animation, especially the part related to the influence on customer satisfaction and loyalty. The main purpose of this research was to identify the factors of guest satisfaction that are positively related to the loyalty of guests in the hotel industry in the Republic of Croatia, through a review of the literature and the theory of guest satisfaction. Therefore, an empirical study was conducted in order to examine the impact of animation program offerings on guest satisfaction and loyalty from a manager’s perspective using a qualitative study. From the collected and analyzed data, it is possible to presume that the quality of animation programs, animators, and communication with the guest has a positive effect on guest satisfaction. Also, it has been found that the offer of animation programs affects the return and loyalty of guests. Based on the results obtained at the end of the paper, guidelines for further development in this area are proposed. The contribution of this paper is reflected in the acquisition of new knowledge regarding the impact of animation programs on guest satisfaction and loyalty, with an emphasis on the comprehensiveness of animation programs.
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Nathania, Stella. "Sistem Buku Tamu Pernikahan Berbasis Web." Jurnal Indonesia Sosial Teknologi 3, no. 11 (November 28, 2022): 1205–18. http://dx.doi.org/10.36418/jist.v3i11.533.
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The registration of guests who attend weddings often encounters a number of problems. Starting from a crowded queue at certain hours or invited guests whose writings are difficult to read. Physical books to record wedding guests can only be kept by one party. These problems can certainly be overcome by designing a Web-Based Wedding Guest Book System Design. Web-Based Wedding Guest Book System is designed with MySQL database system and uses PHP programming language. Guests can choose to enter personal information including name and origin, or ask the reception staff to enter data. Guests are also given the option to enter a short message for the bride and groom. Attendees can also find out about the social media of wedding organizer, hair and makeup artist, dress and suit provider, and decoration provider who work together on bridal weddings on the “about” page of the system. All guest data in attendance can be accessed via the web, so that not only one party can store guest data.
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Zou, Lei, and Matthew J. Webber. "Reversible hydrogel dynamics by physical–chemical crosslink photoswitching using a supramolecular macrocycle template." Chemical Communications 55, no. 67 (2019): 9931–34. http://dx.doi.org/10.1039/c9cc04748d.
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Laškarin, Marina. "Development of loyalty programmes in the hotel industry." Tourism and hospitality management 19, no. 1 (2013): 109–23. http://dx.doi.org/10.20867/thm.19.1.8.
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Purpose – In the very beginning when loyalty programmes were being developed, hoteliers were mostly involved as partners of airline companies. However, once they realized the obvious numerous advantages that airlines were gaining, hoteliers began to design their own loyalty programmes. The idea of a loyalty programme is to strike a balance between what guests want and what is offered to them as a reward, and to find other programme partners whose services guests will also use. This paper will look at the basic tenets of loyalty programmes in the hotel industry, the methods of keeping records about guests, and the necessity of creating, structuring and managing guest databases. Design – Four main areas are discussed, namely: loyalty programme, loyalty cards, guest database, and value for guest. The structure of the paper follows this classification. Approach and methodology – The paper is theoretical; it provides review of previous research and gives novel insights into hotel loyalty programme. Various kinds of loyalty programmes are analysed with emphasis placed on loyalty programmes that have emerged based on the differentiation of guests with regard to price policies. This approach is regarded as a considerable contribution to further research into loyalty programmes in the hotel industry. Research findings and originality – While being a major precondition to guest loyalty towards a hospitality facility, guest satisfaction is not the only factor involved. Varying degrees of satisfaction and differing reactions to a specific service create discrepancies between less or more loyal guests regarding the same service or product. Research in this paper focuses on guest loyalty in the hotel industry, that is, on a long-term relationship based on loyalty and trust between a hotel and its guests. The paper’s basic hypothesis is accepted: Well-organized hotel loyalty programmes can help to create an improved approach to guests, from which will result a higher level of satisfaction with services rendered.
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Morvay Karakas, Klára. "Importance and impact of guest satisfaction." Applied Studies in Agribusiness and Commerce 8, no. 4 (December 29, 2014): 31–37. http://dx.doi.org/10.19041/apstract/2014/4/5.
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The service quality can be measured by the consumers’ satisfaction. Researchers assume that high quality satisfies the guests and satisfaction may increase their loyalty. The main goal of this article is to measure guest satisfaction and prove its positive impacts on Hungarian hotels’ performance. A comprehensive survey was made on the Hungarian wellness hotels in October 2012; the primary aim was to provide them suggestions to improve their quality on the base of guests’ feedback. A self-administered questionnaire were compiled and sent back by 815 respondents. The investigation examined the quality awareness, quality perception, guest satisfaction and the following behavioral intentions of domestic guests of spa hotels. It can be concluded that domestic guests are generally satisfied with the quality of services offered by Hungarian spa hotels. The message of this research is for hotel managers that the increase of guest satisfaction can be reached by the improvement of service quality, and not only with price discounts. It has been demonstrated that satisfaction is closely related to their willingness to return to the hotel, so it is an essential condition of loyalty.
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Angelova, Gergana, and Veselin Stoimenov. "HOTEL BRAND EFFECTIVENESS – THE GOOD PRACTICE OF BULGARIA. THE CASE OF KATARINO SPA HOTEL." Economics & Law 4, no. 1 (May 30, 2022): 39–54. http://dx.doi.org/10.37708/el.swu.v4i1.4.
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Hotel brand effectiveness determines the level of guest satisfaction, their desire for a repeat visit (guest loyalty) and their positive word-of-mouth. It depends on the quality of hotel superstructure and services paired with the proper use of brand destination resources. For a proper evaluation of hotel brand effectiveness it is necessary that guest perception and behaviour be considered as brands exist in guests’ minds. Successful brands ensure pleasure, even delight and create the emotional connection “brand-guest”. Brands are difficult to evaluate because they are considered to be something intangible and the choice of a brand is rather emotional than rational. This paper has the objective to analyze and evaluate the hotel brand effectiveness through a proper set of factors, i.e. criteria and indicators. The research employs a qualitative method of analysis and evaluation which entails encoding of guests’ reviews uploaded in the TripAdvisor platform including the period of Covid-19. Research results have proved a higher level of brand effectiveness according to three basic criteria – guest perception, guest behaviour and brand destination.
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Susskind, Alex M., K. Michele Kacmar, and Carl P. Borchgrevink. "Guest–Server Exchange Model and Performance: The Connection Between Service Climate and Unit-Level Sales in Multiunit Restaurants." Journal of Hospitality & Tourism Research 42, no. 1 (December 20, 2016): 122–41. http://dx.doi.org/10.1177/1096348016683512.
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Using a sample of 51 full-service restaurants from three competing full-service restaurant companies, we extended the research on service process management by connecting the reactions of service-based employees to guests’ satisfaction with their service experience and firm-level performance. We replicated and confirmed previous tests of the existing guest–server exchange model connecting frontline-level employees’ attitudes toward their work as service providers to guests’ satisfaction in the restaurants. Most notably, we extended the guest–server exchange model by including the relationship between guests’ reports of satisfaction with service and firm performance, bringing together three unique sources of data. The findings from the test of our structural equation model revealed that 26% of the variance in firm performance was accounted for by guest satisfaction, showing that organizational policies and support for employees, are connected to a positive service climate, guest satisfaction, and firm performance, measured as sales per available seat in each restaurant.
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Eckhart, Robert. "Be Our Guest." Journal of International Students 9, no. 2 (July 5, 2019): i—v. http://dx.doi.org/10.32674/jis.v9i2.1226.
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Dean, Megan A. "The “Worst Dinner Guest Ever”." Gastronomica 22, no. 3 (2022): 59–71. http://dx.doi.org/10.1525/gfc.2022.22.3.59.
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In 2012, a Venn diagram appeared on the blog The Kitchn detailing the characteristics of what it called the “worst dinner guest ever.” This maligned guest is not only vegan but also gluten and lactose intolerant and allergic to nuts and eggs. While a few commenters agreed with the implication that dietary constraints indicate a failure of appropriate guest behavior, most echoed what Lisa Heldke and Raymond Boisvert (2016) suggest is the dominant American view: hosts are generally obliged to accommodate the dietary restrictions of their guests. For Heldke and Boisvert, this is most obviously true when guests have food allergies and serious harm can be easily avoided by a change in menu. In this essay I argue that epistemic barriers can obscure hosts’ perception of these ostensibly obvious cases, preventing them from fulfilling their obligations. Specifically, I argue that guests with food allergies and other “gut issues” can be subject to testimonial injustice that undermines their credibility, leading hosts to doubt or disbelieve their need for accommodation. Such guests may also be subject to testimonial smothering, discouraging them from disclosing their dietary restrictions in the first place. I argue that these forms of epistemic injustice raise multiple moral concerns and that hosts have a responsibility to practice epistemic humility regarding guests’ reports of gut issues. Overall, this paper aims to enable hosts and guests with gut issues alike to recognize and overcome epistemic obstacles to good hospitality—the importance of which extends far beyond the dinner table.
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Sari, Ika Fitri Kurnia, I. Gusti Agung Bagus Mataram, Dewa Made Suria Antara, and Ni Gusti Nyoman Suci Murni. "Analysis of service quality towards repeater guest satisfaction at The Samaya Seminyak." International Journal of Green Tourism Research and Applications 3, no. 1 (June 2, 2021): 15–20. http://dx.doi.org/10.31940/ijogtra.v3i1.2026.
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The purpose of this study was to determine how satisfied the repeater guest were with the performance of The Samaya Seminyak and to know indicators that had to be improved in order to increase the satisfaction of the repeater guest. The method used is Servqual Test and Important Performance Analysis as the tools to measure repeater guest satisfaction on the existing performance of The Samaya Seminyak. Data were collected from 75 questionnaires repeater guest. Measurement of repeater guest satisfaction was using the theory of 5 dimensions of service quality those are tangible, reliability, responsiveness, assurance, and empathy. The quality of service available at The Samaya Seminyak was unable to meet the quality of service desired by repeater guest. Analysis of service quality is resolved by Servqual test, where 10 out of 15 indicators produce negative gaps, and 5 indicators produce positive gaps. The services that need to be improved in order to increase the satisfaction of repeater guest are indicators of the accuracy and speed of the host and butler staff in providing services appropriately, the ability in providing services to the guests, the ability of the host and butler staff in understanding guests’ wishes quickly, host and butler staff initiative in providing assistance, and host and butler staff knowledge about the products offered.
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Wanagita, Yuztira, and Irwan Yudha Hadinata. "GUEST HOUSE HUMA BETANG INDAH DI BUNTOK." LANTING JOURNAL OF ARCHITECTURE 9, no. 1 (February 29, 2020): 48–55. http://dx.doi.org/10.20527/lanting.v9i1.542.
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Guest house is a building built for accommodation purposes. The main problem in designing the Huma Betang Indah Guest House in Buntok is how the building can harmonize with nature through dayak culture which is comfortable for the guest. With the direct analogy approach as a design method, the design of this guest house has an object of observation in the form of a rumah betang. Rumah betang is a traditional Dayak tribe house that has strong ties with nature. Thus to apply the principles of rumah betang to the guest house the concept of Analogy architecture is used. A guest house that can provide new experiences for guests by providing various natural elements in it.
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Miranti, Yolanda, and Yuliana Yuliana. "Pengaruh Pengaruh Fasilitas Kamar Terhadap Kepuasan Tamu Menginap Di Hotel Pangeran Beach Padang." JURNAL PENDIDIKAN DAN KELUARGA 12, no. 01 (June 20, 2020): 42. http://dx.doi.org/10.24036/jpk/vol12-iss01/751.
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This study began with observations during the pre-study of guests staying at the Prince Beach Hotel in Padang. It was found that there were problems with the needs of guests who were not properly met so that guests were dissatisfied, including those who complained about room facilities that were experiencing a lot of damage that were considered less provide comfort for guests. This study aims to analyze the effect of room facilities on guest satisfaction staying at the Prince Beach Hotel Padang. This type of research is classified as quantitative research with a causal associative approach. The study population was individual guests who stayed overnight with an average monthly rate of 1,707 people. The research sample of 95 using purposive sampling technique. Data collection is done by distributing questionnaires using a Likert scale that has been tested for validity and reliability. Data analysis using simple linear regression with SPSS version 16.00. The results showed that: room facilities were classified as good (73.7%), and guest satisfaction was classified as good (61.05%). R square values were obtained (10.3%), and the significance was 0.002 <0.05. This means that the influence of room facilities on guest satisfaction by 10.3% while 89.7% is influenced by other factors.
Keywords: Room Facilities, Guest Satisfaction
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Boland, Patricia G., Sara J. Accardi, Carrie A. Snow, and Brian D. Wagner. "Investigations of the supramolecular host properties of a fluorescent bistren cage compound." Canadian Journal of Chemistry 87, no. 2 (February 2009): 448–52. http://dx.doi.org/10.1139/v08-179.
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The host properties of a bistren cage compound, previously reported to be an efficient anion sensor, are shown to include encapsulation of small aromatic guest molecules. It is also shown that the intrinsic fluorescence of this cage compound, arising from the anthracenyl moiety in its structure, is sensitive to the encapsulation of aromatic guests in aqueous solution and can be used to measure the binding constants for any such guest. This makes this bistren cage a rare example of a fluorescent host for aromatic guests, and suggests potential applications of this compound as a versatile fluorescent sensor for a variety of guests of interest. The binding of a number of benzene derivatives was studied; these were all found to form 1:2 host–guest inclusion complexes with a wide range in total binding constants (K1K2), from 6.4 × 103 to 3.5 × 107 (mol/L)–2, indicating a significant degree of selectivity for different benzene derivatives. The binding strength was found to depend on both the guest polarity and aqueous solubility.
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Park, Haeik, Sheryl Fried Kline, Jooho Kim, Barbara Almanza, and Jing Ma. "Does hotel cleanliness correlate with surfaces guests contact?" International Journal of Contemporary Hospitality Management 31, no. 7 (July 8, 2019): 2933–50. http://dx.doi.org/10.1108/ijchm-02-2018-0105.
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Purpose This study aims to strengthen implications about hotel cleaning outcomes by comparing guests’ perception of the amount of contact they have with cleanliness of hotel surfaces. Design/methodology/approach This study used two data-collection methods, a survey and an adenosine triphosphate (ATP) test. Data were collected from recent hotel guests using Amazon Mechanical Turk. Guests were asked to identify hotel surfaces that they touch most frequently. Actual hotel cleanliness was measured using empirical data collected with ATP meters. The two data sets were used to compare guests’ perceptions about the amount of contact they have with actual cleanliness measurements of those hotel surfaces. Findings This study found that amount of guest contact was related to cleanliness of surfaces in guestrooms. Significant differences were found in guest perception between high- and low-touch areas and between guestrooms and hotel public areas. More high-touch areas and higher ATP readings were found in guestrooms than in hotel public areas. Originality/value To the best of the authors’ knowledge this study is the first to compare guest contact with hotel surfaces to a scientific measure of hotel cleanliness. In addition, this study is unique because it assesses guest contact and cleanliness of public areas to provide a holistic view of hotel-cleaning needs. The study offers industry empirically based results from guest perception and scientifically based data that can be used to improve hotel housekeeping programs.
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Wang, Xuebin, Jiecheng Ji, Zejiang Liu, Yimin Cai, Jialiang Tang, Yunzhi Shi, Cheng Yang, and Lihua Yuan. "Chiroptical Sensing of Amino Acid Derivatives by Host–Guest Complexation with Cyclo[6]aramide." Molecules 26, no. 13 (July 2, 2021): 4064. http://dx.doi.org/10.3390/molecules26134064.
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A hydrogen-bonded (H-bonded) amide macrocycle was found to serve as an effective component in the host–guest assembly for a supramolecular chirality transfer process. Circular dichroism (CD) spectroscopy studies showed that the near-planar macrocycle could produce a CD response when combined with three of the twelve L-α-amino acid esters (all cryptochiral molecules) tested as possible guests. The host–guest complexation between the macrocycle and cationic guests was explored using NMR, revealing the presence of a strong affinity involving the multi-point recognition of guests. This was further corroborated by density functional theory (DFT) calculations. The present work proposes a new strategy for amplifying the CD signals of cryptochiral molecules by means of H-bonded macrocycle-based host–guest association, and is expected to be useful in designing supramolecular chiroptical sensing materials.
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Facey, Glenn A., and Ilia Korobkov. "Investigation of the disorder of dibromo- and dichloromethane in their tri-ortho-thymotide clathrates using X-ray diffraction and solid-state 2H NMR spectroscopy." Canadian Journal of Chemistry 89, no. 7 (July 2011): 854–62. http://dx.doi.org/10.1139/v10-178.
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The tri-ortho-thymotide (TOT) clathrates of dibromo- and dichloromethane were characterized by single crystal X-ray diffraction at 200 K and solid-state 2H NMR spectroscopy as a function of temperature. The host structure was found to be typical of other cage-type TOT clathrates. The X-ray results showed a substantial amount of disorder among the guest molecules. In both clathrates, multiple guest molecule positions could be modeled. The heavy atoms of all the guest molecule positions lie approximately in the same plane, with some out-of-plane distortion. The guest molecules were of two different types in positions symmetric about the crystallographic twofold rotation axis: type A guests, with carbon atoms well removed from the crystallographic twofold axis, and type B guests, with carbon atoms very close to the twofold axis. The 2H NMR spectra for the guests confirmed that the disorder was dynamic. The experimental results could be accounted for by the presence of three simultaneous types of molecular motion, all fast with respect to the 2H quadrupolar interaction: (i) twofold molecular flips about the molecular C2 symmetry axis, (ii) exchange between the type A and type B sites in a single plane, and (iii) a two-site libration of the plane containing the heavy atoms of the A and B guest sites with a temperature-dependent amplitude.
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Chauhan, Abhishek, Ankit Shukla, and Pradeep Negi. "SAFETY AND SECURITY MEASURES ADOPTED BY THE HOTELS AND THEIR IMPACT ON CUSTOMER RELATIONSHIP MANAGEMENT." International Journal of Research -GRANTHAALAYAH 6, no. 1 (January 31, 2018): 118–25. http://dx.doi.org/10.29121/granthaalayah.v6.i1.2018.1600.
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Hotel can be defined as “Home away from home” for the guests who come to the hotel as they receive homely environment and services in the hotel. The guests who come to the hotels come with an understanding that they and their belongings would be safe and secured in the hotel during their occupancy in the hotel. The safety and security aspects play a very vital role in hospitality industry as this industry is dependent largely on the customer relationship with the hotel. If the guest encounters any security issue during their stay in the hotel, it leads to dissatisfaction of the guests resulting in Cognitive dissonance due to which the guests seeks other hotels and their buying consumer behavior becomes variety seeking consumer behavior. On the other hand, if the guests face no security and safety issue during their stay in the hotel, it leads to guest satisfaction resulting in improvement of rapport and good will of the hotel in the society thereby achieving its main objectives of PROFIT MAXIMIZATION AND GUEST SATISFACTION.
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Ugwuanyi, Chidera Christian, Samuel Ehimen, and Joseph Ikechukwu Uduji. "Hotel Guests’ Experience, Satisfaction and Revisit Intentions: An Emerging Market Perspective." April 2021, Volume 10(2) (April 30, 2021): 406–24. http://dx.doi.org/10.46222/ajhtl.19770720.108.
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This study aimed at investigating the guests’ experience dimensions and their effects on destination marketing bottom lines of satisfaction and revisit intention. This is borne of the overarching importance of customer experience (CX) which has been acknowledged by scholars and practitioners and understanding of the concept been sought from various sectoral perspectives. Admittedly, experience-based investigations in the hotel service sector have been scarce, particularly from a non-western context. The study utilised an intercept approach to collect data from 400 hotel guests in a city in Southern Nigeria. The research model and the formulated hypotheses were tested using partial least square structural equation model (PLS-SEM) with the aid of SmartPLS software. The study findings reveal that guest experience dimensions (utilitarian, hedonic and relational) have a positive and significant influence on guests’ revisit intention and satisfaction with the exception of hedonic experience whose relationship with satisfaction was statistically insignificant. Overall, the research model explained 56.5 per cent of the variance in guest satisfaction and 68.7 per cent on guest revisit intention. This study adds an empirically supported strategic direction for proper guest experience management in hotels from a non-western context.
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Aini Ma’asor @ Mansor, Myzatul, Ahmad Puad Mat Som, Aziz Amin, Yahaya Ibrahim, Norsuhaily Abu Bakar, and Yendo Afgani @ Eusoff. "Guest Satisfaction and Revisit Intention of Muslim Friendly Hotels in Malaysia." International Journal of Engineering & Technology 7, no. 4.34 (December 13, 2018): 173. http://dx.doi.org/10.14419/ijet.v7i4.34.23881.
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The hotel industry has remained one of the most competitive industries in the 21st century, and there is a great deal of study being done on guest satisfaction and the consequent effects it has on guest loyalty and financial performance. Many studies have demonstrated that hoteliers that have more satisfied guests experience higher guest loyalty and perform better financially compared to their competitors, ensuring continuity of their business in the long term. The overwhelming demand for quality products and services among Muslim travelers in recent years has led to the establishment of Muslim Friendly Hotels (MFH) in Malaysia and other Muslim countries. It is widely believed that Muslims perceive Islam as something more than just a religion - it is a way of life. Hence, the religion shapes their consumption behavior even during travel. Currently, very little research has examined the influence of satisfaction on revisit intention among guests staying at MFH, specifically in Malaysia. Preliminary findings from a survey of hotel guests indicate that there is a significant relationship between guest satisfaction and revisit intention, which further explains the importance of desirable hotel attributes in influencing hotel selection and a guest’s experience.
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Hettiarachchi, D. Saroja N., and Donal H. Macartney. "Cucurbit[7]uril host-guest complexes with cationic bis(4,5-dihydro-1H-imidazol-2-yl) guests in aqueous solution." Canadian Journal of Chemistry 84, no. 6 (June 1, 2006): 905–14. http://dx.doi.org/10.1139/v06-099.
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The host–guest interactions between cucurbit[7]uril and a series of novel cationic bis(4,5-dihydro-1H-imidazol-2-yl)arene and 1-(4,5-dihydro-1H-imidazol-2-yl)- and 1,3-bis(4,5-dihydro-1H-imidazol-2-yl)-adamantane guests have been investigated in aqueous solution using UV–vis and NMR spectroscopy, and electrospray mass spectrometry. With the exception of the 1,3-bis(4,5-dihydro-1H-imidazol-2-yl)adamantane (which binds externally to the CB[7]), these guests form very stable inclusion complexes with slow exchange on the 1H NMR timescale. The direction and magnitude of the complexation-induced shifts (CIS) in the proton resonances of the guests are indicative of the residence of the hydrophobic core of the guest within the CB[7] cavity and the charged 4,5-dihydro-1H-imidazol-2-yl units outside the cavity adjacent to the carbonyl-lined portals of the host. The CIS values and the inclusion stability constants have been correlated with the nature of the guest core and with the distance between the charges on the terminal 4,5-dihydro-1H-imidazol-2-yl rings.Key words: cucurbit[7]uril, host–guest complex, dihydroimidazolyl, inclusion stability constants.
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Ikbal, Sk Asif, Avinash Dhamija, and Sankar Prasad Rath. "Metal-coordination-driven mixed ligand binding in supramolecular bisporphyrin tweezers." Chemical Communications 51, no. 74 (2015): 14107–10. http://dx.doi.org/10.1039/c5cc04882f.
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The mixed ligand polymers of Mg(ii)bisporphyrin with heterogeneous guest pairs have been synthesized just by mixing the host and guests in one pot and structurally characterized. The guest ligands are bound selectively between the inside and the outside of the bisporphyrin cavity.
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Lee, Minwoo, Yanjun (Maggie) Cai, Agnes DeFranco, and Jongseo Lee. "Exploring influential factors affecting guest satisfaction." Journal of Hospitality and Tourism Technology 11, no. 1 (March 19, 2020): 137–53. http://dx.doi.org/10.1108/jhtt-07-2018-0054.
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Purpose Electronic word of mouth in the form of user-generated content (UGC) in social media plays an important role in influencing customer decision-making and enhancing service providers’ brand images, sales and service innovations. While few research studies have explored real content generated by hotel guests in social media, business analytics techniques are still not widely seen in the literature and how such techniques can be deployed to benefit hoteliers has not been fully explored. Thus, this study aims to explore the significant factors that affect hotel guest satisfaction via UGC and business analytics and also to showcase the use of business analytics tools for both the hospitality industry and the academic world. Design/methodology/approach This study uses big data and business analytics techniques. Big data and business analytics enable hoteliers to develop effective and efficient strategies improving products and services for guest satisfaction. Therefore, this study analyzes 200,431 hotel reviews on Tripadvisor.com through business analytics to explore and assess the significant factors affecting guest satisfaction. Findings The findings show that service, room and value evaluations are the top-three factors affecting overall guests’ satisfaction. While brand type and negative emotions are negatively associated with guests’ satisfaction, all other factors considered were positively associated with guests’ satisfaction. Originality/value The current study serves as a great starting point to further explore the relationship between specific evaluation factors and guests’ overall satisfaction by analyzing user-generated online reviews through business analytics so as to assist hoteliers to resolve performance-related problems by analyzing service gaps that exist in these influential factors.
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Levyda, Levyda. "Have the Guests Perceived Superior Value?" Binus Business Review 8, no. 3 (November 30, 2017): 199. http://dx.doi.org/10.21512/bbr.v8i3.3683.
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This research aimed to describe guests’ perceived value by using a multidimensional approach. From previous research, guests’ perceived value consisted of some functional value, emotional value, and social value. Based on guest experience, and functional value consisted of physical evidence, guest room, food and beverage, hotel staff, and price. This research was conducted in four-star hotels in Jakarta. The respondents were the guests who had stayed in four-star hotels. The number of the respondent was 405. The data were obtained by using self-administered questionnaires. This research shows that guests have not perceived superior value. Some of the values and the necessary efforts need to be improved.
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Kon, Noriyoshi, Nobuhiko Iki, Yuichiro Sano, Satoshi Ogawa, Chizuko Kabuto, and Sotaro Miyano. "Tuning of the Cavity of Water-Soluble Thiacalix[4]arene for the Control of Inclusion Ability Toward Water-Miscible Organic Molecules." Collection of Czechoslovak Chemical Communications 69, no. 5 (2004): 1080–96. http://dx.doi.org/10.1135/cccc20041080.
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Inclusion abilities of water-soluble thiacalix[4]arenetetrasulfonate (3) and mono-O-carboxymethylated derivatives 5 and 6 toward water-miscible organic molecules such as alcohols, ketones, and nitriles in water were investigated by 1H NMR. The limit chemical shift change of the guest upon inclusion in the host suggested that the hosts regioselectively encapsulate the guests from the side of aliphatic moiety. Large guests such as pentan-1-ol showed folding of the alkyl chain to be included inside the cavity. On the other hand, mono-O-substituted 6 included a guest molecule less deep in the cavity than 3 did. Binding constants (K) of 3 toward guest molecules increased with hydrophobicity of the guest, suggesting that hydrophobic effect plays a main role for the complexation. On the contrary, mono-O-carboxymethyl derivatives 5 and 6 showed the opposite dependency of stability on hydrophobicity; higher affinities toward less hydrophobic guests. Among the guests examined, the smallest entities such as CH3OH and CH3CN were best included in 5 with the highest binding constant ever reported (K > 102 M-1). It was concluded that introduction of the carboxymethyl group into one of the phenolic OH of thiacalix[4]arene led to tuning of the cavity shape for stereospecific inclusion of small guests. The tuning of cavity by the O-alkylation was actually confirmed by X-ray crystal analysis of a complex of 5 with diethyl ketone.
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Galičić, Vlado, and Slobodan Ivanović. "USING THE “LEARN MODEL” TO RESOLVE GUEST COMPLAINTS." Tourism and hospitality management 14, no. 2 (2007): 241–50. http://dx.doi.org/10.20867/thm.14.2.3.
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The demands of guest in the hospitality industry and their satisfaction with the services they have consumed have become a prevailing competitive tool. Today, the guest as an individual is capable of damaging the reputation of a hospitality service provider by telling others of his/her experiences of the shortcoming of services rendered and consumed. Complaints against hospitality establishments are often calls of attention to the need for improving not only the overall process of preparing and rendering service or one of its parts but also the entire way operations are organised in a hospitality facility. What guests really mind and what causes customer-defection is an indolent and negligent attitude of a hospitality establishment towards guest complaints. In principle, complainants do not have a negative view of a specific hospitality facility and most guests do not make formal complaints. Instead, they choose to simply leave a facility when something is not to their liking, never to return, and turn to the competition. The purpose of this paper is to explain how the objections and formally expressed complaints of guests can be transformed into stronger loyalty towards a hospitality facility or specific type of service, because guests who have seen their claims resolved in a satisfactory manner are very likely to tell others of their experience. To this end, the paper focuses on the LEARN Model for resolving guest complaints against hospitality services.
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Buehring, Joern, and Barry O’Mahony. "Designing memorable guest experiences." Journal of Hospitality and Tourism Insights 2, no. 4 (November 5, 2019): 358–76. http://dx.doi.org/10.1108/jhti-11-2018-0077.
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Purpose Managing the customer experience is critical for hospitality businesses because business viability can depend on the delivery of valued guest experiences. The industry lacks research that can assist in developing the specific measures and tools to design experiences that meet guests’ expectations. The purpose of this paper is to identify the constructs and generators of memorable experiences (ME) from the perspectives of luxury hotel hosts and guests. Design/methodology/approach Data were collected in two sequential phases. In the first phase, non-probability sampling was used to engage luxury hotel experts in a Delphi study. This was followed by in-depth, face-to-face interviews with frequently staying luxury hotel guests. Findings In total, 40 value generating factors emerged from the host data. These were validated with guests; however, guests also revealed a further 19 value generating factors that develop ME. These factors were clustered into five constructs and formulated into a ME framework that presents the constructs and supporting variables that can facilitate memorable luxury hotel experiences. Research limitations/implications Guests were asked to recall previous luxury hotel experiences and it is acknowledged that recall of past experiences can be inaccurate. The sample size was also relatively small. Practical implications Critical, value generating factors were identified that hotel operators can employ to actively engage luxury hotel guests and ensure their experiences are memorable. Originality/value The study extends our understanding of the constructs and variables that contribute to the development of ME identifying the importance of sensory generators and the role of authenticity and destination specific culture in creating unique, ME. These key drivers can be used to increase guest satisfaction, loyalty and repeat visitation.
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Ika Pratiwi. "PENGARUH KUALITAS PRODUK MAKANAN DAN PELAYANAN TERHADAP KEPUASAN TAMU DI NOSTALGIA RESTAURANT THE SIDJI HOTEL PEKALONGAN." Jurnal Pengabdian Masyarakat Waradin 1, no. 3 (September 1, 2021): 135–48. http://dx.doi.org/10.56910/wrd.v1i3.202.
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This research was conducted at Nostalgia Restaurant The Sidji Hotel Pekalongan which aims to analyze and explain the influence of food product quality and service on guest satisfaction which is experiencing poorly good conditions including color, appearance, portion, tecture, temperature and level of maturity of a food product not in accordance with guest expectations and there are some infrastructure services that do not meet the standards in providing services to guests. The research data were obtained through questionnaires and interviews. The sample used in the study was 100 respondents. The research results are expected to provide useful information for the manager and guest satisfaction. The data obtained were processed using descriptive analysis and quantitative statistical analysis. Quantitative analysis uses multiple regression analysis to determine the effect of the independent variable on the dependent variable, model test, hypothesis testing, and however before the test is carried out, the validity and reliability tests are conducted first. The results of the regression analysis show that there is an increase in the quality of food products and services on guest satisfaction. Then the test results of multiple regression analysis show a significant F value, with a correlation value of determination R2 square of 0.598. This shows that the quality of food products and services significantly affects guest satisfaction together with a close relationship of 59.8%. This shows that to increase guest satisfaction, it is necessary to increase the quality of products, both food and beverages served to guests, as well as excellent service in accordance with guest expectations.
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Lo, Ada, and Michelle Au Yeung. "Brand prestige and affordable luxury: The role of hotel guest experiences." Journal of Vacation Marketing 26, no. 2 (October 15, 2019): 247–67. http://dx.doi.org/10.1177/1356766719880251.
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The concept of affordable luxury has elicited attention among hoteliers in recent years. This study developed and tested an instrument to measure hotel guest experiences of an affordable luxury hotel and investigated the influence of three dimensions of hotel guest experience on brand prestige (BP) namely physical environment (PE), guest-to-staff encounters (GSEs), and guest-to-guest encounters (GGEs). A total of 423 usable self-administered questionnaires were obtained from the guests of an affordable luxury hotel. Exploratory factor analysis and confirmatory factor analysis were used to reduce and confirm the measurement model of the proposed constructs, respectively. Structural equation modeling was adopted to test the proposed relationships. All three dimensions are significant antecedents of BP. PE is the most important, followed by GSEs, and then GGEs. A modified importance–performance analysis (IPA) was conducted by comparing the perceived performance and the derived importance of the guest experience attributes. This demonstrates how individual hotel can use the IPA to identify specific areas of improvement on the hotel guest experience attributes.
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Shesarria, Gina, and Gita Siswhara. "PENGARUH STRATEGI REPOSITIONING HOLIDAY INN BANDUNG TERHADAP KEPERCAYAAN TAMU MEMBER." Journal : Tourism and Hospitality Essentials Journal 2, no. 2 (April 6, 2016): 339. http://dx.doi.org/10.17509/thej.v2i2.1941.
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Hospitality industry has three classifications of the National Chain Hotel, International Hotel Chain and hotels that are managed independently. International Hotel Chain is standing in Bandung one of them is the Holiday Inn. Holiday Inn Bandung is one of the four-star hotel which has the highest actual share best among customary international chain hotel in the city of Bandung. One of the guests that must be maintained is a guest member. The effort to maintain it is to make changes or repositioning. The purpose of this study was to obtain findings on repositioning strategies undertaken, the level of trust and influence of repositioning strategies undertaken Holiday Inn Bandung guest member of the trust. Repositioning strategy used theory is Muzellec & Lambkin, whereas the theory of confidence used was Doney & Canon. Objects in this study was the guest of a member who stays good corporate member guest and guest of individual members. Independent variable (X) is a repositioning strategy that consists of three dimensions of brand logos, building renovation and staff performance. Dependent variable (Y), namely trust. This type of study is a descriptive verifikatif, and the method used is survey with stratified random sampling technique, the obtained sample size of 100 respondents to the division of 56 respondents for this type of corporate members and 44 guests respondents for this type of individual member guest. Techniques of data analysis and hypothesis test used is multiple regression. The results showed that the repositioning strategy did have an influence on trust. Dimensional result greatest value of the brand logo of amounting to 5.742, then the second highest value obtained through the staff performance of 5.363, while the building renovation is considered guest members have no influence because the guest member has not felt comfortable and familiar with the appearance and location of new facilities.
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Awang Razli, Izyanti, Mohd Noor Ismawi Ismail, Sharifah Damiah Husna Syed Amir Shah, and Hanisah Ismail. "AN ETNOGRAPHY EXAMINATION OF TRIPADVISOR REVIEWS: A CASE STUDY OF THE ST REGIS HOTEL KUALA LUMPUR." BIMP-EAGA Journal for Sustainable Tourism Development 11, no. 1 (October 4, 2022): 69–84. http://dx.doi.org/10.51200/bimpeagajtsd.v11i1.3919.
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There has been a growing reliance on consumer-generated content as a source of knowledge for hospitality product decision-making. People post their views, ratings, and reviews of products and services on such platforms, and companies and research organizations are interested in analyzing and extracting all of the comments. Hotels must take advantage of online customer review information to better understand their customers and enhance hotel efficiency. However, analyzing guest reviews is challenging as it contains abundant data. Using The St Regis Kuala Lumpur as a case study, the objective of the paper is to 1) profile the online hotel reviews using netnography approach, (2) identify the hotel attributes that guests comment on based on the hotel online reviews and (3) examine the guest satisfaction attitude based on the online hotel reviews. A total of 388 reviews ranging from TripAdvisor were collected. The finding revealed that most hotel guests who left comments were international tourists, couples and left an excellent rating for the hotel. The result shows nine attributes are frequently mentioned; amenities, location, price, service, cleanliness, food and beverages, hotel and room environment. The results also show that guests left positive and negative reviews in a few common categories: hotel cleanliness, hotel environment, and amenities. Among all the attributes, satisfied guests tend to leave positive comments in hotel cleanliness, hotel and room setting, while dissatisfied guests emphasise amenities. The findings from this study make several theoretical and managerial implications regarding identifying hotel attributes that generate guest satisfaction and understanding of satisfied and dissatisfied guests using comments left by guest. The paper concludes with limitations and suggests future research.
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Gómez-González, Borja, Luis García-Río, Nuno Basílio, Juan C. Mejuto, and Jesus Simal-Gandara. "Molecular Recognition by Pillar[5]arenes: Evidence for Simultaneous Electrostatic and Hydrophobic Interactions." Pharmaceutics 14, no. 1 (December 28, 2021): 60. http://dx.doi.org/10.3390/pharmaceutics14010060.
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The formation of inclusion complexes between alkylsulfonate guests and a cationic pillar[5]arene receptor in water was investigated by NMR and ITC techniques. The results show the formation of host-guest complexes stabilized by electrostatic interactions and hydrophobic effects with binding constants of up to 107 M−1 for the guest with higher hydrophobic character. Structurally, the alkyl chain of the guest is included in the hydrophobic aromatic cavity of the macrocycle while the sulfonate groups are held in the multicationic portal by ionic interactions.
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Ulumuddin, Ihya, Lili Adi Wibowo, and Anthony Barbo. "PENGARUH BRAND FEELINGS TERHADAP LOYALITAS TAMU DI SHERATON SENGGIGI BEACH RESORT LOMBOK." Journal : Tourism and Hospitality Essentials Journal 3, no. 2 (April 6, 2016): 607. http://dx.doi.org/10.17509/thej.v3i2.1973.
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Tourism is a service industry becomes global economic catalyst and a tool for socio-economic development. Tourism activities undertaken by tourists can not run if the lack of tourism products available to area attractions. The hotel is an integral part of the tourism business which is also a type of accommodation that uses some or all of the building to provide accommodation, food and beverage and other support services for the commercial general term. The level of competition-star hotel development in Sindh particularly in the area of Senggigi Beach and grow up. Sheraton Senggigi Beach Resort Lombok. Occupancy rates are important to describe the extent to which the number of rooms at the hotel was sold. Sheraton Senggigi Beach Resort Lombok strive to maintain and enhance the guests to come and stay back there, and the guests who had been a guest can be spiritual so that advocates can recommend it to others. The higher the level of competition in the hospitality industry to make the management aware that the need to make a strategy to achieve the target of loyalty costumer. Which an effort to maintain and enhance guest loyalty is to approach a good and harmonious relationship with the guests through emotional approach and the feelings of the guests to the brand (Brand Feelings). The purpose of this research is to discover the feeling of a brand that made Sheraton Senggigi Beach Resort Lombok, guest loyalty at Sheraton Senggigi Beach Resort and determine the effect of brand loyalty feelings towards guests at the Sheraton Senggigi Beach Resort Lombok. Theory brand feeling using Kevin L. Keller, guest loyalty while using Griffin. Object of this study is the guests who stay at the Sheraton Senggigi Beach Resort.Type descriptive research and verification, and the method used is an explanatory survey sampling with stratified random sampling technique, we obtained a population of 100 respondents. Techniques of data analysis and hypothesis testing used is Analyisis path (path analysis is). The results showed that feelings brand consisting of warmth, fun, excitement, security, social approval, and self-respect gives a significant impact on guest loyalty. As for suggestions for companies to maintain and enhance guest loyalty at the Sheraton Senggigi Beach Resort is through the development of brand feelings are more interesting, creative, innovative, effective and efficient.
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Dewi, Kadek Intan Diastari, I. Gusti Agung Mas Krisna Komala Sari, Ni Putu Wiwiek Ary Susyarini, Ni Luh Eka Armoni, and Dewa Made Suria Antara. "The influence of excellent service by butler service on guest satisfaction at Tanadewa Villas & Spa." Journal of Applied Sciences in Travel and Hospitality 5, no. 1 (March 28, 2022): 1–9. http://dx.doi.org/10.31940/jasth.v5i1.1-9.
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This research aims to determine the effect of excellent service by butler on guest satisfaction at Tanadewa Villas & Spa. This research used a quantitative method. Data were collected by questionnaire were analyzed using simple linear regression analysis. The collecting of data was an observation, distributed the questionnaire, and interviewing the assistant front office manager. The population in this research was the number of guests who stayed at Tanadewa Villas & Spa for six months from October 2020 to April 2021. The total of samples of this research was 30 respondents. The results of this research 30 respondents stated excellent service by butler has a significant effect and has a positive direction towards guest satisfaction. The Pearson Correlation test results between the excellent service and guest satisfaction variable (Y), which are 0.662, show that the correlation between excellent service and guest satisfaction is high. Determination Coefficient Analysis shows that excellent service has 43.9% in explaining the variance of guest satisfaction, while the remaining 56.1% is from other factors not in this research. All the indicators have shown numbers above four of the Likert Scale. It means excellent service is still needed to optimize to make guest satisfaction such as teaching English of serving guests, providing directions on how to use the facilities in the villa, for example operating coffee machine or EDC machine, and carrying out guidance also socialization periodically focuses on excellent service procedures to butler employees.
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Sprenger, Janina, Jannette Carey, Alexander Schulz, Fleur Drouard, Catherine L. Lawson, Claes von Wachenfeldt, Sara Linse, and Leila Lo Leggio. "Guest-protein incorporation into solvent channels of a protein host crystal (hostal)." Acta Crystallographica Section D Structural Biology 77, no. 4 (March 30, 2021): 471–85. http://dx.doi.org/10.1107/s2059798321001078.
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Soaking small molecules into the solvent channels of protein crystals is the most common method of obtaining crystalline complexes with ligands such as substrates or inhibitors. The solvent channels of some protein crystals are large enough to allow the incorporation of macromolecules, but soaking of protein guests into protein crystals has not been reported. Such protein host crystals (here given the name hostals) incorporating guest proteins may be useful for a wide range of applications in biotechnology, for example as cargo systems or for diffraction studies analogous to the crystal sponge method. The present study takes advantage of crystals of the Escherichia coli tryptophan repressor protein (ds-TrpR) that are extensively domain-swapped and suitable for incorporating guest proteins by diffusion, as they are robust and have large solvent channels. Confocal fluorescence microscopy is used to follow the migration of cytochrome c and fluorophore-labeled calmodulin into the solvent channels of ds-TrpR crystals. The guest proteins become uniformly distributed in the crystal within weeks and enriched within the solvent channels. X-ray diffraction studies on host crystals with high concentrations of incorporated guests demonstrate that diffraction limits of ∼2.5 Å can still be achieved. Weak electron density is observed in the solvent channels, but the guest-protein structures could not be determined by conventional crystallographic methods. Additional approaches that increase the ordering of guests in the host crystal are discussed that may support protein structure determination using the hostal system in the future. This host system may also be useful for biotechnological applications where crystallographic order of the guest is not required.
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Hermann, Keith, Stephen Rieth, Hashem A. Taha, Bao-Yu Wang, Christopher M. Hadad, and Jovica D. Badjić. "On the mechanism of action of gated molecular baskets: The synchronicity of the revolving motion of gates and in/out trafficking of guests." Beilstein Journal of Organic Chemistry 8 (January 16, 2012): 90–99. http://dx.doi.org/10.3762/bjoc.8.9.
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We used dynamic 1H NMR spectroscopic methods to examine the kinetics and thermodynamics of CH3CCl3 (2) entering and leaving the gated molecular basket 1. We found that the encapsulation is first-order in basket 1 and guest 2, while the decomplexation is zeroth-order in the guest. Importantly, the interchange mechanism in which a molecule of CH3CCl3 directly displaces the entrapped CH3CCl3 was not observed. Furthermore, the examination of the additivity of free energies characterizing the encapsulation process led to us to deduce that the revolving motion of the gates and in/out trafficking of guests is synchronized, yet still a function of the affinity of the guest for occupying the basket: Specifically, the greater the affinity of the guest for occupying the basket, the less effective the gates are in “sweeping” the guest as the gates undergo their revolving motion.
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Auckett, Josie E., A. David Dharma, Marina P. Cagnes, Tamim A. Darwish, Brendan F. Abrahams, Ravichandar Babarao, Timothy A. Hudson, Richard Robson, Keith F. White, and Vanessa K. Peterson. "Lattice response of the porous coordination framework Zn(hba) to guest adsorption." Powder Diffraction 32, S2 (August 2, 2017): S49—S53. http://dx.doi.org/10.1017/s0885715617000720.
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Analysis of in situ neutron powder diffraction data collected for the porous framework material Zn(hba) during gas adsorption reveals a two-stage response of the host lattice to increasing CO2 guest concentration, suggesting progressive occupation of multiple CO2 adsorption sites with different binding strengths. The response of the lattice to moderate CH4 guest concentrations is virtually indistinguishable from the response to CO2, demonstrating that the influence of host–guest interactions on the Zn(hba) framework is defined more strongly by the concentration than by the identity of the guests.
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Thu, Ha Nguyen Thi, Tuan Tran Minh, Tu Nguyen Thi Ngoc, Binh Giang Nguyen, and Linh Nguyen Ngoc. "Measuring Satisfaction and Loyalty of Guests Based on Vietnamese Hotel Online Reviews." International Journal of E-Entrepreneurship and Innovation 11, no. 2 (July 2021): 1–17. http://dx.doi.org/10.4018/ijeei.2021070101.
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Measuring customer satisfaction is a key task for hotels today. Analyzing online reviews of experienced guests will help the managers to know if guests are satisfied or dissatisfied with the service that they provided. Hence, they have solutions to improve service quality. This study presents a method to measure guest satisfaction based on sentiment lexicon that is developed for hospitality domain to increase the accuracy of the analysis results. Actual data is downloaded from TripAdvisor with 35 four-star to five-star hotels of five cities in Vietnam to analyze guest satisfaction that shows that nearly 80% of customers are satisfied with the quality of Vietnamese hotels. Based on data analysis, the study also evaluating guest loyalty through phrases like “came here several,” “come back,” “recommend,” etc. This rate corresponds to the number that was reported by the Vietnam National Administration of Tourism.
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Kaneko, Fumitoshi, Aurel Radulescu, and Koichi Ute. "Time-resolved small-angle neutron scattering study on guest-exchange processes in co-crystals of syndiotactic polystyrene." Journal of Applied Crystallography 47, no. 1 (January 8, 2014): 6–13. http://dx.doi.org/10.1107/s1600576713030343.
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Syndiotactic polystyrene (sPS) occupies a peculiar position among crystalline polymers: it forms co-crystals with many different kinds of chemical compounds, where the molecules are confined as guests in the regularly arranged cavities surrounded by the side phenyl groups. The guest molecules can be replaced smoothly by exposure to a vapour or a liquid of another compound, keeping the framework of the host polymer crystallites. It has been confirmed that the guest-exchange procedure is an effective way to incorporate a variety of chemical species into the crystalline region of syndiotactic polystyrene. In order to elucidate its characteristics, the guest-exchange process in co-crystals of syndiotactic polystyrene has been studied byin situtime-resolved small-angle neutron scattering measurements, exploiting the scattering length difference between fully protonated and deuterated isotopologues of guest compounds and employing fully deuterated syndiotactic polystyrene as the host matrix to avoid strong incoherent scattering. In this study, the guest-exchange process induced by exposure to the gas of small guest molecules was followed by monitoring of the reflections from crystalline lamellae. The lamellar reflections showed significant variations in intensity during the guest exchange, from which the diffusion coefficients of the guest molecules in the crystalline region could be evaluated.
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Saman, Saefuloh, and Vanessa Gaffar. "IMPLEMENTASI PROGRAM TOTAL QUALITY SERVICE DALAM UPAYA MENINGKATKAN KEPUASAN TAMU DI HOLIDAY INN RESORT BATAM." Journal : Tourism and Hospitality Essentials Journal 2, no. 1 (April 6, 2016): 179. http://dx.doi.org/10.17509/thej.v2i1.1933.
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Study was to obtain findings on the effects of total quality service program to the satisfaction of guests at the Holiday Inn Resort Batam. Total Quality Service (TQS), is a fusion of all the functions of the company into a holistic philosophy that builds upon the concept of quality, teamwork, focusing on the customer (customer focus), the involvement of the total (total involvement), as well as continuous improvement. The method used in this study is descriptive and verification, with explanatory survey methods. The sample size is a number of long stay guests 79 using systematic sampling method. While the analytical technique used is multiple regression. The research results showed that total quality service has a significant effect on guest satisfaction. The results of calculations obtained Fhitung = 20,389, while Ftabel of the standard error 0.05 is 2.30. This shows that the total quality service effects guests satisfaction. The value of determination coefficient of 0.499. it showed that 44.9% guest satisfaction is influenced by total quality service while the remaining 55.1% is for other factors that affect guest satisfaction.
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Susskind, Alex, and Anthony Viccari. "A Look at the Relationship between Service Failures, Guest Satisfaction, and Repeat-Patronage Intentions of Casual Dining Guests." Cornell Hospitality Quarterly 52, no. 4 (October 3, 2011): 438–44. http://dx.doi.org/10.1177/1938965511419844.
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Service recovery is essential to maintaining guest satisfaction in the event of a service failure. However, restaurateurs must approach service recovery in the appropriate context, because guests give differential consideration to different types of problems. Without doubt, a restaurant’s failure to serve food correctly is viewed as the most serious type of failure, and a food problem coupled with a servicet failure makes matters even worse. However, service failures by themselves are soon forgiven if the recovery is properly handled. Oddly, the least important type of failure, that of atmosphere (e.g., design, noise level), is most likely to cause a guest never to return, even if the restaurant makes a proper recovery. This study of more than eight hundred restaurant patrons found a positive and significant association between guests’ reported satisfaction with the outcome of their complaint and their repeat patronage intentions. The study’s findings highlight the importance of adequately resolving guests’ complaints with the goal of increasing the possibility that the guest will return to a restaurant after a service (or food) failure.
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Liu, Chang, Yong Wu, Xie Han, and Simin Liu. "Emission enhancement of cationic tetraphenylethylene derivatives by encapsulation in a cucurbit[10]uril host in water." New Journal of Chemistry 44, no. 8 (2020): 3185–88. http://dx.doi.org/10.1039/c9nj06209b.
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Encapsulation of cationic tetraphenylethylene guests in a cucurbit[10]uril host in water results in strong emission enhancement of these guests since the host–guest interaction caused restriction of intramolecular rotation.
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Mousavi, Reza, and Kexin Zhao. "Examining the Impacts of Airbnb Review Policy Change on Listing Reviews From Other Worlds: Speculative Engagement Through Digital Geographies." Journal of the Association for Information Systems 23, no. 1 (2022): 303–28. http://dx.doi.org/10.17705/1jais.00720.
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In July 2014, Airbnb, one of the biggest firms in the sharing economy, decided to change the way that guests and hosts reviewed each other on the platform. Prior to this change, guests/hosts could post reviews about their experiences asynchronously, the guest/host would be able to see the other partys review whenever it was posted. In contrast, the new review policy rolled out a simultaneous review system, making reviews viewable only after both the guest/host post their own reviews. This study empirically evaluates the impacts of this new review policy on the informativeness of guest reviews, measured by both informational content (semantic diversity and objectivity) and personal opinions (sentiment and sentiment heterogeneity). Using regression discontinuity design and a variety of techniques in the text analytics domain including a novel adaptation of BERT, we demonstrate that Airbnb review policy change enhanced the informational content of guest reviews in terms of semantic diversity and objectivity. We also show that review sentiment was reduced but became more diverse. Subgroup analysis revealed that low-quality listings were subject to more changes than high-quality listings. We further explore the short-term and long-term effects of the review policy change and demonstrate that the simultaneous review system has had a long-lasting impact on the informativeness of guest reviews.
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Camilleri, Jeannette, and Barbara Neuhofer. "Value co-creation and co-destruction in the Airbnb sharing economy." International Journal of Contemporary Hospitality Management 29, no. 9 (September 11, 2017): 2322–40. http://dx.doi.org/10.1108/ijchm-09-2016-0492.
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Purpose This paper aims to develop a theoretical framework of value co-creation and value co-destruction of guest-host social practices facilitated through Airbnb in the sharing economy. Design/methodology/approach This paper makes use of a qualitative online content analysis to extract Airbnb data and to analyse guest reviews and host responses posted in the context of Malta. Findings A theoretical framework is proposed revealing six distinct themes of guest–host social practices and their sub-categories, resulting in a spectrum of dimensions of value formation. Research limitations/implications This paper collects data from Airbnb properties in Malta, with more narratives posted by guests, implying a dominance of guest views on value co-creation and co-destruction. Findings might have a limited transferability beyond similar sharing economy platforms and tourist destinations. Practical/implications The paper uncovers guest–host hospitality value creation practices, providing concrete examples as to what practices lead to distinct value formation or destruction. In addressing the lack of knowledge about value creation practices in the sharing economy, strategic implications are offered to the hospitality sector to understand the distinct value propositions Airbnb offers compared to traditional accommodation types. Originality/value The paper’s contribution is its theoretical framework of value practices of guests staying at Airbnb-listed accommodations, contributing to a better understanding of the distinct value propositions underlying collaborative consumption offers in the sharing economy.
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Ogilvie, Stephen H., Samuel G. Duyker, Peter D. Southon, Vanessa K. Peterson, and Cameron J. Kepert. "Host–guest adsorption behavior of deuterated methane and molecular oxygen in a porous rare-earth metal–organic framework." Powder Diffraction 29, S1 (November 17, 2014): S96—S101. http://dx.doi.org/10.1017/s0885715614001158.
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The yttrium-based metal–organic framework, Y(btc) (btc = 1,3,5-benzenetricarboxylate), shows moderate uptake of methane (0.623 mmol g−1) and molecular oxygen (0.183 mmol g−1) at 1 bar and 308 K. Neutron powder-diffraction data for the guest-free, CD4-, and O2-loaded framework reveal multiple adsorption sites for each gas. Both molecular guests exhibit interactions with the host framework characterised by distances between the framework and guest atoms that range from 2.83 to 4.81 Å, with these distances identifying interaction most commonly between the guest molecule and the carboxylate functional groups of the benzenetricarboxylate bridging ligand of the host.
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Knoblauch, Stephan, H. Fred Koch, Catherine Polydore, and D. Max Roundhill. "A computational approach to seeking methylmercury(II) thiolate calix[4]arene hosts for both octasulfur and organosulfur compounds as guests." Canadian Journal of Chemistry 79, no. 5-6 (May 1, 2001): 977–82. http://dx.doi.org/10.1139/v00-197.
Full textAbstract:
Calculations have been carried out on the conformational preferences of calix[4]arene thiols and their methylmercury(II) derivatives. Calculations have also been carried out on hostguest combinations of methylmercury(II) ethanethiolate calix[4]arenes and 1,4-dithiacyclohexane, octasulfur, thiacyclopropane, and thiophene. For the 1,4-dithiacyclohexane, thiacyclopropane, and thiophene guests, calculations have been carried out for both 1:1 and 1:4 ratios of the methylmercury(II) ethanethiolate calix[4]arene to the sulfur containing guests. For octasulfur only the 1:1 hostguest ratio has been considered because it has four sulfurs that are conformationally arranged to bind to the four mercury(II) centers. The computational results generally show that hostguest formation is enthalpically favored over the separated molecules in cases where adducts with mercury-sulfur donor atom interactions are allowed to reach energy minima.Key words: calixarene, methylmercury, octasulfur, organosulfur compounds.
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Apsari, Farah Afra, and Ivo Novitaningtyas. "Pengaruh Kualitas Pelayanan Ditinjau Dari Dimensi Servqual Terhadap Loyalitas Tamu Hotel Sarasvati." Jurnal Nasional Manajemen Pemasaran & SDM 3, no. 3 (October 4, 2022): 107–18. http://dx.doi.org/10.47747/jnmpsdm.v3i3.779.
Full textAbstract:
Guest loyalty is an important aspect that determines the sustainability of the hospitality business. The purpose of this study was to examine the effect of service quality based on the servqual dimension on guest loyalty at the Sarasvati Hotel, Magelang. This study uses a quantitative approach. The data used are primary data. Primary data was obtained by distributing questionnaires to 50 hotel guests as respondents. The data that has been collected is then analyzed based on multiple linear regression using SPSS. The results of the study indicate that service quality has a simultaneous effect on guest loyalty. Furthermore, among the 5 servqual dimensions, only the tangible dimension has a significant effect on guest loyalty, while the other dimensions, such as responsiveness, empathy, reliability, and assurance, have no effect. The results provide managerial implications for Hotel Sarasvati to improve service quality in the form of tangible aspects such as buildings, facilities, and the appearance of human resources in order to increase guest loyalty