Relevant bibliographies by topics / Hospitality industry practices

Academic literature on the topic 'Hospitality industry practices'

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Published: 10 December 2022
Last updated: 29 January 2023

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Journal articles on the topic "Hospitality industry practices"

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D. Zaridis, Apostolos, Helen Soldatou, and Anna-Ipapanti Soldatou. "Entrepreneurial strategies and practices for innovation in the hospitality industry." Tourism and Travelling 2, no. 1 (November 21, 2019): 35–44. http://dx.doi.org/10.21511/tt.2(1).2019.05.

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The hospitality industry is an increasingly developed sector in the international economy, and innovation and its results are relatively new subject of research. The purpose of this study is to identify the innovation initiatives that have been implemented in a particular sector, especially in the last decade, as well as those strategies and practices, which help to innovate in this sector worldwide. Based on an Online Desk Research, information was collected from some sources, i.e. electronic databases, business press and hospitality industry. The authors found out that these innovative activities include technological and non-technological activities that enterprises of the industry try to exploit and gain a competitive advantage in the market. A significant part of sector-specific innovation involves innovation implemented more on procedures and management than on the product itself. Technological or non-technological innovations have been used over the last decade by the hospitality sector enterprises to improve their ranking in competition. Operating several innovative activities of this kind should support businesses in the industry to gain one or more competitive advantages in the hospitality market, and the enterprises which are trying to innovate in this sector should implement a business growth strategy, but all of these activities need to be included in an integrated and appropriate business model.
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Sabah Al Kaabi, Mayar Mohammed, Alica Grilec, Fatmah Mohamed Salim Alsereidi, Shaimaa Al Hijawi, Fatima Alloghani, Saleimah Rashed Mubarak Sebait Al Mesmari, and Fatmah Mahanna Saeed Al Kendi. "Innovative practices in the hospitality industry - a literature review." International journal of multidisciplinarity in business and science 8, no. 13 (December 23, 2022): 17–26. http://dx.doi.org/10.56321/ijmbs.8.13.17.

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The purpose of this research is to provide guidance for future research that may be related to the concept of innovation specifically within the hospitality industry, which is quite imperative when recent researches are being analyzed further and looked on in a deeper scope. Literature reviews examined in this study had a different drive. The main purpose was to analyze factors that influence business models in the hospitality industry, to provide fusion potential on collaborative innovation in tourism and hospitality and to determine dimensions for sustainable oriented hospitality innovation. This literature review seeks to inspect the existing literature published in the period 2012-2022 by using Emerald Insight and ProQuest database with the following keywords: “innovation” and “hospitality” concerning their a) research focus, b) methodology used, c) sample, d) results. All papers that matched the research requirements and time frame are presented. The two databases were carefully examined for the purpose of this study. This systematic and detailed literature review could be a useful base for future researches and service innovation as a key of business success and competitive advantage for the hospitality industry. One of the most significant findings is the relative lack of empirical researches conducted on the sample of restaurants.
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P. Gkliatis, Ioannis, and Dimitrios N. Koufopoulos. "Strategic planning practices in the Greek hospitality industry." European Business Review 25, no. 6 (October 14, 2013): 571–87. http://dx.doi.org/10.1108/ebr-08-2012-0045.

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Purpose – This paper aims to investigate the nature and extent of strategic planning in the Greek hospitality industry and its outcomes based on Greek managers' views. Design/methodology/approach – Although the concept of strategic planning and its dimensions have been widely discussed in previous literature, research has mainly focused on well-developed countries and established sectors. However, there is a limited research in less developed countries like Greece and under-researched sectors like the hospitality industry. This paper aims to give some insights into the nature and extent of use of strategic planning processes and its positive outcomes in the Greek hospitality industry through a study based on a sample of 21 Greek five-star hotels. Findings – The main findings of the paper concern with some major strategic planning dimensions: planning formality, functional coverage, internal and external orientation, centralization and time horizon of planning. Additionally, the study highlights the positive outcomes/benefits of planning according to managers' views, as well as the financial performance of the Greek five-star hotels that are examined. Descriptive results are presented and the respondents' individual characteristics are outlined. Research limitations/implications – The study provides a benchmark for the measurement of strategic planning and the benefits derived from planning in the Greek hospitality industry, a critical sector for the Greek economy. Originality/value – The article contributes in the extensive literature on strategic planning, by discussing the development of strategic planning practices in Greek hotels, which operate in a highly uncertain environment.
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Meeroff, Daniel E., P. D. Scarlatos, Frederick Bloetscher, and Lanette Sobel. "Implementation of Sustainability Practices in the Hospitality Industry." Journal of Service Science and Management 13, no. 02 (2020): 189–208. http://dx.doi.org/10.4236/jssm.2020.132013.

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Pavlatos, Odysseas, and Ioannis Paggios. "Management accounting practices in the Greek hospitality industry." Managerial Auditing Journal 24, no. 1 (November 28, 2008): 81–98. http://dx.doi.org/10.1108/02686900910919910.

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Salcedo, Martino Miguel M. "Pedagogical Practices of Hospitality Management Faculty Members." International Journal of Multidisciplinary Research and Analysis 05, no. 10 (October 13, 2022): 2725–39. http://dx.doi.org/10.47191/ijmra/v5-i10-22.

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This research aimed to find out how the Hospitality Management Faculty Members of Lyceum of the Philippines University and University of Santo Tomas are perceived by their students in terms of knowledge, skills, attitudes and teaching strategies and if there is a significant difference among the students’ perception regarding, knowledge, skills, attitudes and teaching strategies when grouped according to age and sex. This research used the descriptive method and the data gathered was subjected to statistical treatment making use of weighted mean and Mann Whitney U Test. Majority of the respondents’ age were 20 and above, most were female (71.30%). The respondents showed strong agreement that the faculty members are knowledgeable (4.54) which translates as strongly agree. The respondents showed agreement that the faculty members demonstrate execution of complicated skills (4.42), demonstrate attitudes (4.39) that are important in the hospitality industry and teaching strategies (4.42) utilized are varied. When grouped by age, the exhibition of knowledge has a p-value of 0.0164 which rejects the null hypothesis. Its interpretation is that there is a difference between age groups 17-19 and 20 and above. Conversely, Skills (p-value 0.2036), Attitudes (p-value 0.9452) and Teaching Strategies (p-value 0.183) failed to reject the null hypothesis and therefore not significant when grouped according to age. When grouped according to sex, knowledge (p-value 0.4404), skills (pvalue 0.8517), attitudes (p-value of 0.9483) and teaching strategies (p-value of 0.7022), all four fail to reject the null hypothesis. This suggests that there is no significant difference when grouped into sex
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Campos, Filipa, Conceição Gomes, Lucília Cardoso, and Luís Lima Santos. "Management Accounting Practices in the Hospitality Industry: The Portuguese Background." International Journal of Financial Studies 10, no. 4 (September 28, 2022): 88. http://dx.doi.org/10.3390/ijfs10040088.

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Background: Despite the increase in tourism revenues, management in the hospitality industry faces constant challenges for profit maximization. In this way, the aim of this study is to analyze management accounting (MA) research applied to the Portuguese hospitality industry, identifying all the practices mentioned by authors studying the same theme in the rest of the world. Methods: fifty-two studies were obtained and used between 2010 and 2021 for data assessment through bibliometric review, which involved both quantitative and qualitative methods of analysis. To achieve the objectives, studies were selected according to the MA practices identified by several authors for the global hospitality industry. Results: the results highlight the importance of increasing research on MA practices in the hospitality industry to empower management and smooth out the differences between their use. Currently, the emphasis is on hotel ratios and indicators, budgeting, and benchmarking. Conclusions: The adoption of MA practices is decisive for the success of hotel companies. This study evidenced the increasing use of some hotel MA practices over the years and made it possible to assess the development of these practices in Portugal, since to date no other author has produced a bibliometric review on this topic.
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Kizildag, Murat, Tarik Dogru, Tingting (Christina) Zhang, Makarand Amrish Mody, Mehmet Altin, Ahmet Bulent Ozturk, and Ozgur Ozdemir. "Blockchain: a paradigm shift in business practices." International Journal of Contemporary Hospitality Management 32, no. 3 (October 14, 2019): 953–75. http://dx.doi.org/10.1108/ijchm-12-2018-0958.

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Purpose The purpose of this paper is to introduce and explore blockchain technology and its potential implementation to hospitality and tourism firms’ wide range of business operations and transactions from a technological and functional point of view. This study’s central interest is to produce novel and rigorous in-depth-review analysis and foundations for a broad discussion and outlook on the potential applications of blockchain technology benefiting hospitality and tourism research, as well as the industry as a whole. Design/methodology/approach This study identifies and proposes several potential areas of the adoption and implementation of blockchain technology to the hospitality and tourism industry, including payment and cryptocurrencies, tracking and service customization, the disintermediation of hospitality and tourism, innovative loyalty programs, smart contracts, integrated property management systems, verified rating and review systems, collaborative initiatives and due diligence and smart tourism, each of which represents fertile avenues for future research. Findings This paper provides extensive critical discussions, reviews and answers to a fundamental question: “What critical functions of Blockchain mechanisms can be implemented to the existing core operational (i.e. booking and reservation systems, guest management, etc.) and business functions (i.e. loyalty/reward programs, agent transactions, etc.) of hospitality and tourism companies?”. Research limitations/implications Future studies should specifically delve further into various angles of this “BizTech” environment based not only on business operations and competition but also on vendor and customer collaboration. Practical implications This study intends to serve as a guidance for future research, facilitate knowledge accumulation and create a new understanding and awareness in both practice and academia. One of the most important applications of blockchain in this industry would be that pertaining to direct booking, online reservation systems (i.e. airlines and online travel agencies) and check-in/out with digital identities. With industry-wide blockchain adoption, guests’ personal information can be digitally validated, saved and secured as previously established cryptographically secured codes verify one’s identity without disclosing essential personal information. Originality/value It is obvious that the hospitality and tourism industry needs urgent technological transformation, industrial innovations and new growth avenues such as the adoption of blockchain technology and systems to maintain its global market share in the future. Therefore, the implementation of blockchain systems can promote the formation of multi-center (i.e. guest operations and customer service), weakly intermediated (i.e. loyalty programs and/or review and rating systems) areas in this industry.
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Bandyopadhyay, Rumki. "Challenges to implement innovative ideas and practices." Worldwide Hospitality and Tourism Themes 8, no. 4 (August 8, 2016): 490–95. http://dx.doi.org/10.1108/whatt-04-2016-0017.

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Purpose The purpose of this paper is to explore the key challenges related to innovation in the hospitality industry specific to the ITC Welcome Group’s Fortune Park Centre Point, Jamshedpur. This paper also presents possible solutions to these challenges. Design/methodology/approach The study is based on a semi-structured interview with the General Manager, ITC Welcome Group’s Fortune Park Centre Point, Jamshedpur. The purpose was to explore an open-ended strategic question: what are the key challenges in the implementation of innovative ideas and practices in the hospitality industry? And what are the ways to improve the innovation processes in the hospitality industry? Findings The paper provides valuable information on hotel management and operations and outlines innovative solutions to key challenges in Fortune Park Centre Point, Jamshedpur. Practical implications The paper highlights the operative approaches to key challenges, especially the tailor-made training and philosophy for overcoming workforce barriers. Originality/value The paper draws on practitioner perspectives and observations to explain how Fortune Park Centre Point, Jamshedpur, secures operational success. This paper will be of interest to practitioners, educators, researchers, industry leaders and students.
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Kim, Sun-Hwa, Kiwon Lee, and Ann Fairhurst. "The review of “green” research in hospitality, 2000-2014." International Journal of Contemporary Hospitality Management 29, no. 1 (January 9, 2017): 226–47. http://dx.doi.org/10.1108/ijchm-11-2014-0562.

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Purpose Green practices have been of increasing interest to both practitioners and researchers in the hospitality context. To understand how green practices have been adopted in the industry, a systematic review of recent hospitality literature is essential. The purpose of this paper is to identify research domains and formulate a definition of green practices that accurately reflects the current hospitality context. Design/methodology/approach The authors reviewed 146 articles on green practices published between 2000 and 2014 in eight hospitality journals. Using content analysis, multiple researchers coded the articles using a standardized coding scheme. Findings The number of articles on green practices in the hospitality context has been growing. Most studies focus on managers and the lodging sector. The authors identify three research domains for green practices in the hospitality literature: organizational, operational and strategic. They define a green practice as a value-added business strategy that benefits hospitality operations that engage in environmental protection initiatives. Research limitations/implications This framework may help practitioners develop green practice strategies and governments develop effective green policies and reinforce activities aimed at environmental protection. It provides theoretical foundation for future research related to green practices in the hospitality industry. Overall, hospitality stakeholders can use this framework to understand the implementation and effects of green practices. Originality/value The authors create an organizational framework for a fragmented body of literature by identifying three research domains for green practices based on a systematic review of recently published hospitality articles (2000-2014). They challenge existing definitions of green practices and propose an accurate definition tailored to the hospitality context.
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Dissertations / Theses on the topic "Hospitality industry practices"

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Akkaranggoon, Supalak. "Supply chain management practices in the hotel industry." Thesis, University of Exeter, 2010. http://hdl.handle.net/10036/3160.

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This thesis examines hotel food supply chain management practices and hotel food supply chains. The study is informed by qualitative data from 20 hotels of different characteristics. The results show three models of strategic sourcing strategy for affiliated hotels (chef-centred sourcing, centralised sourcing and flexible-centralised sourcing) and two models for independent hotel (chef-centred sourcing, and chef and owner sourcing strategy). Chef-centred sourcing can be a sourcing strategy for any type of hotel regardless of their affiliation; this sourcing strategy, however, is common among small group hotels, independent hotels and high-end hotel restaurants. Group hotels, however, are likely to employ a centralised-sourcing strategy with a degree of flexibility regarding supplier selection at property level. It was found that the higher the level of service, the more flexible the centralised sourcing strategy. These sourcing strategies have a strong, direct effect on how individual hotels source their food and therefore their food supply chain network structures. It is apparent that hotel food sourcing practice is complex and dynamic, and hotel business format is the main factor influencing individual hotel sourcing strategies. Hotel foodservice is characterised by low exploitation of information technology and manual-based supply chain activities with a high level of dependency on head chefs regarding supply chain performance. There is low level of implementation of supply chain initiatives among hotels in this study and the reason for this may be the products and production characteristics which differ from those in the retail sector. Although supplier cooperation and relationships between head chef and suppliers were found, there was an overall low level of collaboration between buyer and supplier. Consumer - ii - usage information was underutilised and under cultivated. Traditional arms-length buyer-seller relationships were commonly found in group hotels at both company level and property level. Overall hotel food SCM practice still displays traditional management characteristics and price-led decisions being apparent. An exception was found in high-end foodservice outlets and some outlets with chef sourcing strategies, where close long-term relationships between chefs and suppliers were found. The originality of this research lies in its attempt to fill a significant gap in hospitality management literature as well as to synthesise literature in the realms of supply chain management and hospitality management.
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Eggeling, Jenifer. "Sustainable Tourism Practices in the Hospitality Sector: A Case Study of Scandic." Thesis, Mid Sweden University, Mid Sweden University, Mid Sweden University, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:miun:diva-11581.

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Recently the interest in green environmentally friendly products and services increased dramatically. This trend does not stop at tourism related products. Therefore, this thesis aims to have a closer look at the sustainability issues in the hospitality industry. The theoretical background of this study defines associated terms like sustainability, sustainable tourism and development as well as eco tourism, because they are often used interchangeably. Moreover, sustainable practices including their benefits within the hotel industry are examined. Lastly, the role and importance of eco labels is analyzed. The second part of this thesis is dominated by a case study of the Swedish-based hotel chain Scandic. A qualitative research approach was chosen in order to explain and describe the case in detail. The findings show that Scandic implemented various sustainable practices in their daily operations. The business believes in the concept of sustainability, incorporates it in every possible area of action and profits from the benefits. Scandic is clearly a leader when it comes to sustainability efforts in the hotel industry. In this regard, the business acts as a role model and may motivate other businesses to follow. The thesis concludes by giving recommendations for further research.

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Guchait, Priyanko. "Human resource management practices and organizational commitment and intention to leave the mediating role of perceived organizational support and psychological contracts /." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/4912.

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Thesis (M.S.)--University of Missouri-Columbia, 2007.
The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on January 3, 2008 ) Includes bibliographical references.
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Demirciftci, Tevfik. "An analysis of distribution channel parity and yield management practices in United States hotels." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 122 p, 2007. http://proquest.umi.com/pqdweb?did=1338892101&sid=8&Fmt=2&clientId=8331&RQT=309&VName=PQD.

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Thongkao, Aungkan. "How green is your hotel? : an examination of environmentally friendly practices of the Phuket hotel industry." Thesis, Edith Cowan University, Research Online, Perth, Western Australia, 2002. https://ro.ecu.edu.au/theses/739.

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The global hospitality industry is currently facing many challenges from the external business environment. These include the effects of global recession, a downturn in overall trade and an increased demand for service excellence from a much more quality conscious clientele. A more recent challenge, however, relates to an increase in global awareness of environmental issues. Contemporary consumers require goods and services to be produced, or delivered, in environmentally friendly ways. As a result, managers are being forced to reconsider their business strategies and activities. Indeed a wide range of industries has already responded to consumers' dictates on conservation issues. It is now universally accepted that organisations can only achieve their strategic objectives by adopting an environmentally friendly philosophy. The global hotel industry, like any other industry sector, can no longer resist this trend. This study, therefore, shall examine the extent of environmental management practice in the hotel industry, which is one of the major sectors responsible for the development of sustainable tourism. In particular, this study investigated the extent of Green Practice within the Phuket hotel industry, in Thailand. It reports the findings from a two-stage methodology that was designed to shed light on both the current extent of environmental practice within the Phuket hotel industry, as well as the motivation(s) for such practice. Empirical research is reported on a survey of Phuket hotels, with results suggesting that whilst there is evidence of environmentally sensitive practice within the Phuket hotel industry, this is not widespread and rather uncoordinated. The results further suggest low levels of environmental awareness amongst Phuket hoteliers and that where environmentally sensitive practices have been operationalised, this has been due more to the search for bottom line savings than any internalised believe in the value of any such practice.
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Williams, Kim Marianne. "An investigation of the professional development practices of vocational education and training educators in the tourism and hospitality sector." full-text, 2008. http://eprints.vu.edu.au/2024/1/williams.pdf.

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This study investigated the practice of professional development (PD) within the Vocational Education and Training (VET) arena. The major focus of this study was to investigate how PD provision for a selected group of VET educators in the tourism and hospitality sector has equipped them with both the technical competence of their discipline and teacher/training competence. This research has direct practical relevance to the educators working in the VET tourism and hospitality sector. Identifying PD strategies that are consistent and effective could facilitate the development of PD at a national level thus providing benefit to the VET sector as a whole. The study was conducted utilising the qualitative research technique narrative inquiry. The investigation focused on a case study context of educators currently working within a department of tourism and hospitality at a VET registered training organisation. Interviews were conducted with 10 front-line teaching educators and 4 management Heads of Department. Interviews were transcribed and portrait narratives were developed from the interview data. The portraits were analysed to answer the study’s five objectives: • To gain the perceptions held by a selected group of VET educators in the tourism and hospitality sector of the technical competence needed to conduct effective teaching/training programs • To gain the perceptions held by a selected group of VET educators in the tourism and hospitality sector of the professional teaching/training competencies required for effective practice • To construct a detailed taxonomy of teaching/training competencies in VET tourism and hospitality sector • To determine the appropriate qualification for VET educators in the tourism and hospitality sector • To propose specific recommendations for the improvement of PD practices for VET educators in the tourism and hospitality sector. Results of the study indicated that educators and management are required to consider specific issues when designing PD. A set of recommendations arising from the research findings have been developed that focus on enhancing the PD for tourism and hospitality educators particularly in the following areas: • Increased relevance of the PD to the educators’ work • Development of a culture that supports lifelong learning • More transparent PD funding and budgetary arrangements • Access to PD for ongoing and sessional staff • Increased emphasis on professional learning arising from PD.
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Gheliji, Elham. "Human Resource Management Strategies in Hospitality Industry : Employees’ competence, attitude, behavior and organizational operation (management perspective)." Thesis, Högskolan Dalarna, Företagsekonomi, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:du-29713.

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The current study demonstrates human resource strategies in hospitality industry (Hotel segment) and its impact on employee competencies and skills. The human resource management enhances employee performance and their credibility to maximize overall firm goals in hotel segment. Employees with level of attitude and behavior provide best services and performances. In this regard, service managers need to support and improve their employees’ skills and competencies related to the organization structure and strategy. Therefore, it is necessary for organization to have strong human resource management strategies to optimize the employees’ competencies and performance which drives higher organizational productivity. The research question of this thesis is how managers perceive that human resource management strategies influence on employees’ skill and competence in the hotel segment of Gothenburg? The data collection indicates that different human resource strategies executed to sustain employee roles and responsibilities. Various human resource strategies should implement to achieve valuable outcomes contributing to employees’ satisfaction and organization performance. Training practices, recruitment and selection, compensation and incentive practices, performance management and job design are essential human resource strategies which are identified in this research study. The thesis applies qualitative approach. Empirical data are collected through structured interviews. Moreover, the interactive model is used to analyze the collected empirical data.
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Guzzo, Renata Fernandes. "A relação das práticas ambientais e desempenho organizacional na hotelaria de Porto Alegre." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2011. http://hdl.handle.net/10183/30366.

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Em tempos de uma cultura consumista e de corrida frenética por desenvolvimento a “qualquer custo”, o ser humano vem provocando inúmeros problemas ambientais. Nesse cenário, o turismo e a hotelaria ecologicamente responsáveis são altamente desejáveis, se estabelecendo como um segmento de mercado que pode ajudar na redução da impactação ambiental. No entanto, também pode ajudar a aumentar a sobrecarga que o ambiente natural já recebe, ao enviar turistas pouco responsáveis em destinos e hotéis ainda não planejados para trabalhar de forma mais ambientalmente sustentável. Percebe-se um interesse em sustentabilidade econômica, mas ainda pouco ambiental no segmento hoteleiro. Desta forma, o presente estudo se propõe a analisar meios de hospedagem em relação aos seus desempenhos organizacionais e suas práticas ambientais, considerando a seguinte pergunta de pesquisa: de que forma se estabelece a relação de práticas ambientais e desempenho organizacional na hotelaria da cidade de Porto Alegre? Para tal, foi realizada uma survey com os meios de hospedagem de Porto Alegre, analisando se existe e que tipo de relação há entre práticas ambientais e desempenho organizacional na hotelaria da cidade. As análises foram realizadas através de métodos estatísticos não-paramétricos. As práticas ambientais foram mensuradas em vinte indicadores e o desempenho organizacional foi analisado conforme embasamento nos sete critérios de excelência na performance do Baldrige National Quality Program (2009/2010). Os principais resultados apontam que existe uma relação de tendência positiva entre o uso de práticas ambientais e desempenho organizacional na hotelaria de Porto Alegre, ou seja, os meios de hospedagem que possuem mais práticas ambientais tendem a possuir melhores desempenhos organizacionais.
In times of a consumer culture and the frantic rush for development at any cost, the human being is causing several environmental problems. In this context, tourism and hospitality industry that are ecologically responsible are highly desirable, establishing itself as a market that can help in reducing environmental impact. However, it also can help increasing the burden that the natural environment already receives when sheltering many tourists that are not responsible in destinations and hotels that are not already planned to work in an environmentally sustainable way. There is an interest in economic sustainability, but still little interest in environmental sustainability in the hospitality industry. Being that so, the present study makes an analysis of hospitality industry regarding its organizational performance and environmental practices, considering the following research question: in which way environmental practices and organizational performance are established in the hospitality industry of Porto Alegre? To answer to this question, a survey was conducted in the hospitality industry of Porto Alegre, analyzing if there was and what was the kind of relation between environmental practices and organizational performance in the hospitality industry of the city. Analyses were carried out using nonparametric statistical methods. The environmental practices were measured in twenty indicators and the organizational performance was analyzed according to seven criteria of performance excellence given by Baldrige National Quality Program (2009/2010). The main findings point out that there is a positive trend between the use of environmental practices and organizational performance in hotels in Porto Alegre, that is, the lodging facilities that have more environmental practices tend to present the best organizational performances.
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Williams, Kim Marianne. "An investigation of the professional development practices of vocational education and training educators in the tourism and hospitality sector." Thesis, full-text, 2008. https://vuir.vu.edu.au/2024/.

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This study investigated the practice of professional development (PD) within the Vocational Education and Training (VET) arena. The major focus of this study was to investigate how PD provision for a selected group of VET educators in the tourism and hospitality sector has equipped them with both the technical competence of their discipline and teacher/training competence. This research has direct practical relevance to the educators working in the VET tourism and hospitality sector. Identifying PD strategies that are consistent and effective could facilitate the development of PD at a national level thus providing benefit to the VET sector as a whole. The study was conducted utilising the qualitative research technique narrative inquiry. The investigation focused on a case study context of educators currently working within a department of tourism and hospitality at a VET registered training organisation. Interviews were conducted with 10 front-line teaching educators and 4 management Heads of Department. Interviews were transcribed and portrait narratives were developed from the interview data. The portraits were analysed to answer the study’s five objectives: • To gain the perceptions held by a selected group of VET educators in the tourism and hospitality sector of the technical competence needed to conduct effective teaching/training programs • To gain the perceptions held by a selected group of VET educators in the tourism and hospitality sector of the professional teaching/training competencies required for effective practice • To construct a detailed taxonomy of teaching/training competencies in VET tourism and hospitality sector • To determine the appropriate qualification for VET educators in the tourism and hospitality sector • To propose specific recommendations for the improvement of PD practices for VET educators in the tourism and hospitality sector. Results of the study indicated that educators and management are required to consider specific issues when designing PD. A set of recommendations arising from the research findings have been developed that focus on enhancing the PD for tourism and hospitality educators particularly in the following areas: • Increased relevance of the PD to the educators’ work • Development of a culture that supports lifelong learning • More transparent PD funding and budgetary arrangements • Access to PD for ongoing and sessional staff • Increased emphasis on professional learning arising from PD.
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Suengkamolpisut, Wallapa. "Examining the gap between employees’ expectations and their experience of HR practices in luxury five-star hotels in Thailand. A cross-sector comparison of local hotels, national and international chains hotels." Thesis, University of Bradford, 2017. http://hdl.handle.net/10454/17207.

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Tourism and hospitality play a crucial role in the growth of the Thai economy and hoteliers need to consider how to retain their talented employees. The major output of tourism and hospitality is service and this is most critically driven by the human capital of the organisation and supported by human resource practices. This study examined workforce expectations and experiences of work relationships, job security, WLB, pay and remuneration, PM systems, career promotion, training and development and challenging job roles in luxury five-star hotels in Thailand. It employs a multi-method research design using a pragmatic lens, mixed methods and sequential explanatory design through a survey of 578 respondents, followed by 62 semi-structured interviews, the study shows that national chain hotels are more willing and better able to adapt their HR practices initiatives to local conditions when compared to local and international chain hotels. Thai hotel employees emphasise harmonious social relations and a physical closeness to be taken care of by their supervisors and management team like family members. They are increasingly aware of the need for bundles of HR practices and managers therefore need to understand their workforce and the need to incorporate more flexibility in their working practices as part of a brandconsistent system. Finally, managers need to consider the relational psychological contract of the workforce and understand workforce commitment and how this relates to the broader strategy of the organisation.
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Books on the topic "Hospitality industry practices"

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1956-, Chambers Richard E., ed. Marketing leadership in hospitality: Foundations and practices. New York: Van Nostrand Reinhold, 1989.

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C, Lewis Robert. Marketing leadership in hospitality: Foundations and practices. 2nd ed. New York: Van Nostrand Reinhold, 1995.

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Siguaw, Judy A. Exploring best practices in the hospitality industry in Asia. Singapore: Asian Business Case Centre, Nanyang Business School, Nanyang Technological University, 2008.

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Principles and practices of management in the hospitality industry. 2nd ed. New York: Van Nostrand Reinhold, 1989.

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Shoemaker, Stowe. Marketing essentials in hospitality and tourism: Foundations and practices. Upper Saddle River, N.J: Pearson/Prentice Hall, 2008.

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Event design: Social perspectives and practices. Milton Park, Abingdon, Oxon: Routledge, 2015.

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Tranter, Kimberly A. An introduction to revenue management for the hospitality industry: Principles and practices for the real world. Upper Saddle River, N.J: Pearson Prentice Hall, 2009.

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Special events: Best practices in modern event management. 2nd ed. New York: Van Nostrand Reinhold, 1997.

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Special events: Best practices in modern event management. 2nd ed. New York: Wiley, 1997.

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Mozhaeva, Nina, Mariya Kamshechko, Yuriy Putrik, and Elena Il'ina. The hospitality industry. Workshop. ru: INFRA-M Academic Publishing LLC., 2022. http://dx.doi.org/10.12737/1451839.

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One of the directions of the hospitality industry - hotel activity — is considered in the educational and methodological manual. The tasks are designed to conduct practical and seminar classes with students of all forms of education. Complies with the federal state educational standards of higher education of the latest generation. It is intended for students of higher educational institutions studying in the areas of training "Hotel business", "Service", "Tourism" (bachelor's degree). It can also be used by college students, students of centers and institutes of additional professional education.
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Book chapters on the topic "Hospitality industry practices"

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Hoang, Thu G., Huong H. Do, and Andrew Le. "Human resources management practices in the tourism industry." In Vietnam tourism: policies and practices, 195–207. Wallingford: CABI, 2022. http://dx.doi.org/10.1079/9781789242782.0013.

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Abstract Acknowledging the necessity to help organizations deal with the challenges from within, this chapter reviews the common HR practices of businesses in the tourism industry in Vietnam, focusing on the issues related to these practices. Commencing with a brief review of the HR practices in the tourism and hospitality sector contexts, the chapter then draws an overall picture of the HR for Vietnam tourism and discusses the widespread concerns about the quantity and quality of tourism workers. Finally, based on the review of extant studies and reports concerning HR management in the tourism sector, specific recommendations are provided to the industry's key stakeholders.
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Đikanović, Zoran, and Anđela Jakšić-Stojanović. "The Implementation of New Technologies in Tourism and Hospitality Industry - Practices and Challenges." In Lecture Notes in Networks and Systems, 991–95. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-05230-9_116.

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Pratt, Stephen, and Wantanee Suntikul. "Planning for sustainable tourism development in Bhutan." In Tourism planning and development in South Asia, 84–98. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781789246698.0005.

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Abstract This chapter investigates the ways in which tourism planning and policies in Bhutan promote, reinforce and constrain sustainability. The scope of this work covers food and beverage purchasing decisions, human resources, transportation and souvenir sales in the tourism and hospitality industry in Bhutan. To achieve these research objectives, 19 in-depth interviews were conducted with hotel general managers in the main tourism areas of Thimphu and Paro. The findings reveal that, while the controlled nature of tourism in Bhutan certainly protects its residents from the negative excesses of global tourism, numerous policies also impede tourism and hospitality from spreading their benefits more widely. Policy makers in Bhutan would rather adhere to the precautionary principle than allow detrimental practices or risk irreversible impact on Bhutanese culture.
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Christou, Prokopis A. "Tourism during the Contemporary Period (1945-early 2020s)." In The history and evolution of tourism, 76–123. Wallingford: CABI, 2022. http://dx.doi.org/10.1079/9781800621282.0006.

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Abstract The 1940s to 1960s witnessed a specific state of economic development of mass production and consumption characteristics of developed economies, known as 'Fordism', underpinning tourism development, supply and demand. This period witnessed the remarkable rise of the airline industry. Also, after the first half of the 20th century the world witnessed numerous amusement and theme parks that were largely influenced by the original Luna Park at Coney Island in New York and the first Disney theme park in Los Angeles that opened its doors to the public in the mid-1950s. Meanwhile, renowned academics and management consultants such as Deming, Juran, Ishikawa, Feigenbaum and Crosby attempted to explain the notion of 'quality'. Their views influenced practices and procedures in the tourism and hospitality industry.
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Hardon, Anita. "Chemical 24/7." In Critical Studies in Risk and Uncertainty, 183–213. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-57081-1_6.

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Abstract This chapter shines a light on what happens in the dark: specifically, we present ethnographic insights from the nightlife economy and how chemicals enable youth to work “24/7.” Producers, promoters, DJs, hosts, artists, performers, drag queens, musicians, stage managers, bartenders, hospitality girls, and dancers from Amsterdam, Brooklyn, Bira (Indonesia), and Puerto Princesa (the Philippines) share with the ChemicalYouth team the various stimulants they use to stay awake and perform their jobs during non-typical working hours, and the other chemicals that they take in order to be able to sleep and recover afterwards. In Chemical 24/7 we compare and contrast the chemical practices of youth working at leisure industry sites in the global North to those of the low-income service sector and manual workers in the global South, and discuss how these different working conditions perpetuate chemical use. Our interlocutors rely on a range of chemicals for their work and social lives, and they develop practices to moderate their use in order to avoid adverse effects. Yet their practices differ depending on the availability, marketing, and policing of the substances.
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"Sustainable Culinary Practices." In Managing Sustainability in the Hospitality and Tourism Industry, 333–64. Apple Academic Press, 2014. http://dx.doi.org/10.1201/b16789-15.

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"Sustainable Employee Practices." In Managing Sustainability in the Hospitality and Tourism Industry, 365–92. Apple Academic Press, 2014. http://dx.doi.org/10.1201/b16789-16.

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Ayimey, Edward Kwame, Robert Jan Blomme, and Ben Quarshie Honyenuga. "Management Commitment and Market Orientation Practices in Ghana’s Hotel Industry." In Advances in Hospitality and Leisure, 131–46. Emerald Publishing Limited, 2018. http://dx.doi.org/10.1108/s1745-354220180000014008.

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Giousmpasoglou, C. "Global versus local HRM practices in the hospitality industry." In Current Issues in Hospitality and Tourism, 165–70. CRC Press, 2012. http://dx.doi.org/10.1201/b12752-33.

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Sánchez-Fernández, María Dolores, Rosa María Vaca-Acosta, and Alfonso Vargas-Sánchez. "Socially Responsible Practices in Hotels." In Corporate Social Responsibility in the Hospitality and Tourism Industry, 28–45. IGI Global, 2016. http://dx.doi.org/10.4018/978-1-4666-9902-1.ch003.

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The objective of this study is to analyze the influence of institutional pressures (normative, coercive and mimetic) according to gender in the implementation of social responsibility in hotels. The object of this study is three, four and five-star hotels located in the Euro region (Galicia and North of Portugal). To achieve these objectives a quantitative study is carried out. The proposed model of research; the Technical Partial Least Square (PLS), methodology based on Structural Equations Models (SEM) using the software Visual-PLS has been applied. A questionnaire consisting of existing validated scales was drawn up and used for the collation of data.
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Conference papers on the topic "Hospitality industry practices"

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Ramkhelawan, Suman, Baby Gobin-Rahimbux, and Zarine Cadersaib. "PCI-DSS requirements in the Mauritian Hospitality Industry." In 2016 IEEE International Conference on Emerging Technologies and Innovative Business Practices for the Transformation of Societies (EmergiTech). IEEE, 2016. http://dx.doi.org/10.1109/emergitech.2016.7737338.

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Djajasinga, Nico D., Lilis Sulastri, Acai Sudirman, Avid Leonardo Sari, and Eko Lianto Rihardi. "Practices in Human Resources and Employee Turnover in the Hospitality Industry." In 2nd Annual Conference on blended learning, educational technology and Innovation (ACBLETI 2020). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/assehr.k.210615.023.

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Pavlov, Pavlin. "APPLICATION OF RENEWABLE ENERGY SOURCES IN HOSPITALITY." In TOURISM AND CONNECTIVITY 2020. University publishing house "Science and Economics", University of Economics - Varna, 2020. http://dx.doi.org/10.36997/tc2020.499.

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Renewable energy sources provide a perspective for reducing the harmful effects on the environment. They also help to reduce the cost of meeting energy needs after the return on investment in alternative energy. The tourism sector and in particular the hotel business use significant amounts of energy resources. Therefore, the purpose of this report is to present the nature of RES and the ways of application in the hotel industry. Barriers and opportunities for overcoming them are outlined. Some good practices of using alternative energy sources in the hotel business are presented.
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Santhanam, Nivethitha, Kamalanabhan T J, and Lata Dyaram. "Examining the moderating effects of organizational identification between human resource practices and employee turnover intention in Indian hospitality industry." In Annual International Conference on Business Strategy and Organizational Behaviour. Global Science & Technology Forum (GSTF), 2014. http://dx.doi.org/10.5176/2251-1970_thor14.05.

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Grozdeva, Ralitsa. "SMART HOTELS IN THE AGE OF "SMART" CITIES (GOOD PRACTICES IN GLOBAL HOTEL BRANDS)." In TOURISM AND CONNECTIVITY 2020. University publishing house "Science and Economics", University of Economics - Varna, 2020. http://dx.doi.org/10.36997/tc2020.663.

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From smart cities to smart hotels. The Internet of Things (IoT) is rapidly changing the way people interact with the urban environment and different accommodation. The introduction of technology in the urban environment now allows us to adapt the experience of residents and collect and analyze user data to make better decisions about efficiency and performance. The use of IoT technology is now making its way into the hospitality industry. Many of the technologies used in smart city management are useful and applicable in the field of tourism, both in terms of improving the quality of services offered and in terms of minimizing costs. As the number of smart cities grows, it will be easier for the hotel industry to adopt technology and become more sustainable. Hotels have long been more than just a place to find a bed for travelers. They are multifunctional sites that provide easy access to food, entertainment, workspace and host the role of business conferences and events. In fact, these are mini-cities that can take advantage of the ubiquity of the smartphone. This article raises the question of how hotels can partner with smart cities by borrowing from them successful practices in order to provide more innovative and modern services and attract more guests and revenue. And all this in parallel with the good practices of global hotel brands.
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Seifetdinova, Adelia Alievna. "Features of financial management at the enterprises of hospitality industry activity." In VII International Research and Practice Conference, Chair Natalia Aleksandrovna Zaitseva. TSNS Interaktiv Plus, 2016. http://dx.doi.org/10.21661/r-112560.

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Shumakova, Elena. "Digital Technologies in the Hospitality Industry in the Context of COVID-19." In II International Scientific and Practical Conference " COVID-19: Implementation of the Sustainable Development Goals (RTCOV ). SCITEPRESS - Science and Technology Publications, 2021. http://dx.doi.org/10.5220/0011118900003439.

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Vezetiu, Ekaterina, Ekaterina Vovk, Natalia Gorbunova, Lyudmila Bura, and Yana Zalevskaya. "The Program of Formation of Emotional Stability of Personnel in the Hospitality Industry." In International Scientific and Practical Conference "Sustainable development of environment after Covid-19" (SDEC 2021). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/assehr.k.220106.023.

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Akberdieva, D. F. "SOCIO-PSYCHOLOGICAL ASPECTS IN PROFESSIONAL TRAINING OF BACHELORS FOR THE TOURISM AND HOSPITALITY INDUSTRY." In VIII International Conference "Science and Society - Methods and Problems of Practical Application". Prague: Premier Publishing s.r.o., 2019. http://dx.doi.org/10.29013/viii-conf-canada-viii-44-46.

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Perišić Prodan, Marina. "IMPLEMENTATION OF CUSTOMER ORIENTATION IN THE HOSPITALITY INDUSTRY: IMPLICATIONS FOR BUSINESS PERFORMANCE." In 4th International Scientific Conference – EMAN 2020 – Economics and Management: How to Cope With Disrupted Times. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2020. http://dx.doi.org/10.31410/eman.s.p.2020.119.

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The purpose of this paper is to examine whether there is a relationship between customer orientation and successful hotel business performance. An empirical study was conducted by examining the marketing management of hotel companies in Primorje-Gorski Kotar County and Istria County. The study found that there is a statistically significant relationship between customer orientation and hotel business performance. The results of the research can be used in practice by the marketing management of hotel companies to determine long-term directions of action. In order to take into account, the wants and needs of the guest and to achieve a competitive advantage, the implementation of customer orientation should be a fundamental postulate in the future business operations of all providers of the hotel offering.
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