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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Prud’homme, Brigitte, and Louis Raymond. "Implementation of sustainable development practices in the hospitality industry." International Journal of Contemporary Hospitality Management 28, no. 3 (March 21, 2016): 609–39. http://dx.doi.org/10.1108/ijchm-12-2014-0629.
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Purpose This study aims to describe and understand how and to what extent hotel managers adopt sustainable development (SD) practices in their establishment, given the presence of barriers to the adoption of such practices by hotel establishments, and the lack of knowledge as to the ways and means by which an SD orientation is developed and implemented. Design/methodology/approach A qualitative research strategy was chosen to answer the research questions, that is, a multi-site case study of five Canadian hotels. Findings The study shows why and how hotel managers proceeded to develop and implement an SD orientation, as well as the contextual factors that affected the extent to which SD practices were adopted. Research limitations/implications The initial elaboration and validation of a process model of SD adoption in hotel establishments constitute a conceptual building block upon which this complex phenomenon can be further studied. Practical implications This study demonstrates that in the hospitality industry, implementing an SD orientation is a strategy that can be enabled through the provision of required knowledge and expertise as well as appropriate tools and techniques to hotel managers. Originality/value In describing and understanding the dynamics of implementing a SD orientation in five Canadian hotels, this study has provided a conceptually and practically fruitful answer to the question of “how” and “to what extent” hotels adopt SD practices.
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Murphy, Kevin, Edwin Torres, William Ingram, and Joe Hutchinson. "A review of high performance work practices (HPWPs) literature and recommendations for future research in the hospitality industry." International Journal of Contemporary Hospitality Management 30, no. 1 (January 8, 2018): 365–88. http://dx.doi.org/10.1108/ijchm-05-2016-0243.
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Purpose The present research aims to examine the scholarly literature on high-performance work practices (HPWPs). Relevant comparisons were made between the hospitality industry, service industry and various other contextual environments in general business that might impact the choice and implementation of HPWPs, and a set of work practices was proposed for the hospitality industry. Design/methodology/approach A comprehensive review was conducted of scholarly literature related to HPWPs that was published in the past 25 years (1991-2015). A total of 89 scholarly articles were considered in this summary. Based on this review, HPWPs in the hospitality industry were compared and contrasted with other industry sectors. Findings There is little consensus among researchers concerning specific HPWPs that should be used by every company to improve their organizational- or individual-level performance. Thus, a specific set of 13 HPWPs that take into consideration the unique characteristics of the industry, based on a review of empirical research, was identified for the hospitality industry as a starting point for future research in the hospitality industry. Originality/value Following a comparison of HPWPs in the hospitality, services literature and manufacturing-based industry context, the authors extend the body of knowledge and propose a set of HPWPs for future research in the hospitality industry. HPWPs can have positive impacts on both organizational- and individual-level performance. Thirteen specific hospitality HPWPs were identified that are most beneficial, and the circumstances under which they might yield optimal results enhance the scholar’s understanding of HPWPs and provide guidance to human resource professionals to make evidence-based decisions. A better understanding of HPWPs can assist human resource professionals in making policy decisions that optimize the use of human capital in their organizations.
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Sagal, A. B. "Language policy in the hospitality industry in Russia." Linguistics & Polyglot Studies 8, no. 3 (October 2, 2022): 82–95. http://dx.doi.org/10.24833/2410-2423-2022-3-32-82-95.
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The present study explores language policy and management in the industry of hospitality and tourism in the Russian Federation. Hospitality is a vital sector of the economy which receives strong government support. In 2021 and 2022, amendments to the Federal Law on the Foundations of Tourism Activity were adopted and the National Project “Tourism and the Hospitality Industry” was initiated. These documents aim to promote tourist activity in the country as well as improve the quality of TOPs (tourismoriented products). Foreign language command is inextricably linked with service quality and employees are expected to follow the accepted language code and protocol, though this is unevenly implemented. The paper analyses the adequacy of language policy in the field of hospitality. The term “language management” is preferred to “language policy planning” (LPP) as it better reflects the efforts made to implement changes in current language practices within the social group of hospitality professionals. These changes are driven by the latest political and social developments and reflect current economic and social environment. The paper draws on the latest relevant government documentation and industry language practices, comparing this analysis with the perceptions of 130 interns in Russian hospitality establishments. The comparison identifies existing language problems in the hospitality industry and points to directions for future enhancement. The study also aims to explore the adequacy of English-language preparation for hospitality professionals. It considers foreign language instruction for occupational purposes both at the tertiary level and in the workplace setting. The research paper aims to shed light on how language policy and language management may be of relevance to ESP (English for special purposes) teachers in the area of hospitality.
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Ferreira Fernandes, José, Kelly Maguire, and Luís Lima Santos. "An Examination of the Sustainable and Green Practices of Portuguese Hotels." International Conference on Tourism Research 15, no. 1 (May 13, 2022): 581–87. http://dx.doi.org/10.34190/ictr.15.1.120.
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The concept of sustainability in the hospitality and hotel industry has been the topic of much discussion and debate in tourism and leisure management literature over the last decade. Key industry stakeholders including hospitality and hotel operators, policymakers and DMO’s have been tasked with the challenge of transitioning operations towards more heightened levels of sustainable practice which has stemmed from EU, national and local level policies and guidelines. In Portugal, several strategies and plans have been developed with the aim of improving sustainable practices in hospitality and hotel industry, which focus on developing a more sustainable, competitive, and resilient sector moving into the future. However, there exists a current gap in knowledge in relation to the adoption and utilization of effective tools and models to measure and monitor sustainability performance in the hospitality and hotel industry in Portugal. It has been acknowledged that GDP from tourism in Portugal experienced a 75% drop, with overnight tourist stays in Portugal decreasing to 60% following a period of disproportionate impacts experienced during the COVID-19 pandemic. Such shortfalls have accentuated the need to effectively measure and monitor sustainability performance moving into the future as destinations now begin to re-emerge and re-imagine the way they operate. Through the adoption and utilisation of sustainable approaches and practices, the hospitality and hotel industry in Portugal could save costs in the short and longer term, they could benchmark success year on year and ultimately lead to the development of more sustainable and competitive industries moving forward. This research, while in its early stages, will aim to critically examine what, if any, sustainable and green practices are being adopted and implemented at present by Portuguese hotels. It will also permit an insight into whether or not Portuguese hotels are currently measuring and monitoring sustainability performance and looking to achieve greater levels of sustainability within the industry.
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Jones, Peter, and Daphne Comfort. "Corporate Digital Responsibility in the Hospitality Industry." ATHENS JOURNAL OF TOURISM 8, no. 1 (February 12, 2021): 9–18. http://dx.doi.org/10.30958/ajt.8-1-1.
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The emerging digital technologies are reshaping and disrupting traditional business practices throughout the hospitality industry, and companies face, and may have to address, several new responsibility issues as they adopt these technologies. However, the issue of corporate digital responsibility within the hospitality industry has received limited attention, in the academic literature and this paper looks to make a small contribution to addressing that gap the literature. The paper outlines the characteristics of corporate digital responsibility, provides a short literature review, to give some context and points of reference for the paper, reviews the some of the responsibility issues hospitality companies face as they increasingly look to adopt digital technologies, and offers some concluding reflections. Keywords: corporate digital responsibility, hospitality industry, digital technologies, privacy and cybersecurity, digital inclusion
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Omelan, Aneta Anna, and Marek Raczkowski. "Unethical Consumer Practices in the Perception of Hospitality Industry Employees." Polish Journal of Sport and Tourism 27, no. 3 (September 1, 2020): 34–39. http://dx.doi.org/10.2478/pjst-2020-0018.
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Abstract Introduction. Unethical consumer practices in the hotel industry pose a global problem. They are encountered in countries and regions with a rapidly developing tourism sector and a growing number of tourists. Demanding or even impolite customers pose a challenge for hotel employees. These problems are also encountered in Poland. Materials and Methods. In the presented case study, a mixed method model combining qualitative and quantitative analyses was applied to investigate unethical tourist practices in Polish hotels. Five four-star hotels belonging to the same capital group in north-eastern Poland were analyzed. Results. The study demonstrated that hotel staff members, in particular frontline employees, are confronted with unethical customer behaviors. Five types of unethical practices that are most often encountered by hotel employees, in particular young staff members, have been identified. Conclusions. The ability to deal with difficult customers is one of the most highly valued skills in frontline employees. Hotel employees should have an opportunity to participate in regular training programs on hospitality ethics and strategies for coping with difficult situations. These skills will play a pivotal role after the SARS-CoV-2 pandemic when hotels will be struggling to bring back clients. However, excessive leniency towards guests in difficult times could have adverse consequences when businesses resume normal operations.
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Srimannarayana, M. "Human Resources Practices in the Hospitality Industry: A Case Study." SEDME (Small Enterprises Development, Management & Extension Journal): A worldwide window on MSME Studies 33, no. 1 (March 2006): 11–16. http://dx.doi.org/10.1177/0970846420060102.
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Fantazy, Kamel A., Vinod Kumar, and Uma Kumar. "Supply management practices and performance in the Canadian hospitality industry." International Journal of Hospitality Management 29, no. 4 (December 2010): 685–93. http://dx.doi.org/10.1016/j.ijhm.2010.02.001.
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Ogunyemi, Kemi, and Emem Laguda. "Ethics, workforce practices and sustainability by multinationals in Nigeria." Worldwide Hospitality and Tourism Themes 8, no. 2 (April 11, 2016): 158–81. http://dx.doi.org/10.1108/whatt-11-2015-0052.
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Purpose This paper aims to carry out a thematic review of literature on ethics, governance and sustainable practices with regard to workforce engagement and development in the Nigerian hospitality industry. Design/methodology/approach The review covered the available conceptual and empirical research articles along with a number of alternative sources containing helpful information, such as industry reports and news articles. The review suggests that, for the Nigerian hospitality industry, extant research on ethics, governance and sustainability with regard to workforce management can be categorized into five themes adapted from the categorization of ethical constructs in the work of Tucker et al. (1999) on codes of conduct. These five themes are integrity, equality, economic efficiency and equivalence, distributive and contributive justice and environmental concern. Findings There appeared to be a high incidence of unethical behaviour in the industry, the most common being maltreatment by employers and dishonesty of employees. Research limitations/implications Impressions derived from the study could be inaccurate, given the dearth of research publications in this regard in Nigeria. More empirical research must be done to better understand where industry players need help to be more responsible and sustainable in their business practices and in the way they engage and develop their workforce. Practical implications A number of recommendations were made regarding how to entrench ethics and sustainability in hospitality organizations and to develop the workforce in line with this. Originality/value The paper is important because of the high reliance on people for competitive advantage in this industry.
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Amoako, George Kofi, Emmanuel Kotey Neequaye, Solomon G. Kutu-Adu, Livingstone Divine Caesar, and Kwame Simpe Ofori. "Relationship marketing and customer satisfaction in the Ghanaian hospitality industry." Journal of Hospitality and Tourism Insights 2, no. 4 (November 5, 2019): 326–40. http://dx.doi.org/10.1108/jhti-07-2018-0039.
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Purpose The purpose of this paper is to investigate how relationship marketing practice can lead to customer satisfaction in the current practices in the hotel industry in Ghana. Globally, the hospitality industry ranks as one of the most competitive business sectors with competing organisations relying on a cocktail of strategies such as relationship marketing to stay relevant, and attract and retain customers. This paper examines how relationship marketing impacts on trust, commitment and satisfaction for customers in the Ghanaian hospitality industry. Design/methodology/approach A positivist methodological framework was used for the collection of data, analysis and theoretical development in this research. The data collection questionnaire was administered to 167 guests of a 3-star hotel in the Accra Metropolis. Structural equation modelling was used to ascertain the significance of the relationship that exists between trust, commitment and customer satisfaction with respect to the relationship marketing practices of hoteliers in Ghana. Findings Study findings provide insight into the processes and practices of relationship marketing that is based on trust and commitment. The findings show a positive and significant relationship between trust, commitment and customer satisfaction. The study also revealed that commitment partially mediates the association between trust and customer satisfaction. Research limitations/implications While this study is limited to a single hospitality and tourism company in Ghana, the findings can have far reaching implications for managers in the hospitality industry in Ghana, it provides a vivid illustration of the impact that customer satisfaction can have on the fortunes of business and a genuine desire to develop trust and be committed to the welfare of business clients can lead to higher customer patronage. Practical implications Trust and commitment in the hospitality industry requires innovative business practices that makes the client value all the service experience that he or she may encounter. The findings indicate that customer satisfaction is influenced by trust and commitment in the hospitality industry. Originality/value Value to the authors’ knowledge, the relationship between trust and commitment in relationship marketing and customer satisfaction concepts has not previously been investigated using structural equation modelling analysis within the Ghanaian hospitality industry. This implies that both trust and commitment are necessary to attain customer satisfaction.
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Okoi, Innocent, Ije Ubi, Maryjoan Iheanacho, Enya Emori, and Ezekiel Sunday. "Strategic entrepreneurship practices and performance of small and medium-sized enterprises in Nigeria." Problems and Perspectives in Management 20, no. 1 (January 26, 2022): 108–16. http://dx.doi.org/10.21511/ppm.20(1).2022.10.
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The paper examines strategic entrepreneurship practices and performance of small and medium-sized enterprises (SMEs) in Nigeria’s hospitality industry. The necessity of this study is due to strategic entrepreneurship practices and the performance of SMEs in Nigeria’s hospitality industry is being critical for providing a solution as to how entrepreneurs can exploit and explore the business environment and remain competitive. The purpose of the paper was to examine the relationship between strategic resource management and the quality of SMEs services/products, as well as ascertain the relationship between entrepreneurial innovation and increased sales volume of SMEs in Nigeria’s hospitality industry. A survey design was used as a questionnaire instrument and had been constructed and issued among 400 sampled respondents drawn from 1,294 employees from selected SMEs of the Nigerian hospitality industry, 365 respondents were filled and retrieved. This represents 91.25% of the total sample administered. The multiple linear regression techniques were used to test the research hypotheses. The results showed that strategic resource management and entrepreneurship innovation have a significant influence on the performance of SMEs in Nigeria. The result also showed that strategic resource management enhanced performance of SMEs in Nigeria and entrepreneurship innovation supports creativity of organizational performance. Therefore, managers should progressively incorporate new decision-making styles, processes, and behavior that will place a firm in a competitive and advantageous position during penetration into a new market. AcknowledgmentsWe express our gratitude to anonymous reviewers, the Journal editor, and all the authors whose works were used in one way or the other in this paper. We thank Mrs. Comfort Innocent Okoi for her untiring effort in type-setting and editing work. Our gratitude goes to the management of selected supermarkets, eateries/fastfood, hotels, and stores in Nigeria for approving prompt responses to our questionnaire instruments on strategic entrepreneurship practices and the performance of small and medium enterprises in Nigeria.
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Pusiran, Arif Kamisan, Yuzainy Janin, Sarimah Ismail, and Lorna Jimi Dalinting. "Hospitality internship program insights." Worldwide Hospitality and Tourism Themes 12, no. 2 (March 23, 2020): 155–64. http://dx.doi.org/10.1108/whatt-12-2019-0079.
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Purpose The purpose of this paper is to provide some insights on current industry internship practices and the perceptions of students during their internship experience. This paper also highlights some issues pertaining to internship from the students’ and the industry’s perspective Design/methodology/approach The paper utilises qualitative research methodology using in-depth interviews. Findings The sources of conflict arising between the two parties need to be addressed carefully so as to create a win–win situation. The paper offers some suggestions for higher education institutions as to how to establish better guidelines for student internships as well as for industry operators.. Originality/value Internship, industrial training, practical training or work-integrated learning refers to the involvement of students, institutions and colleges of higher learning in the industry. Internship provides an opportunity for students to experience first-hand, a work-related learning process. Given this, the involvement of industry in accepting students onto well-designed internship programmes is very much needed, so as to ensure the completion of a balanced period of study for a career in hospitality and tourism.
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Ertuna, Bengi, Mine Karatas-Ozkan, and Sibel Yamak. "Diffusion of sustainability and CSR discourse in hospitality industry." International Journal of Contemporary Hospitality Management 31, no. 6 (June 10, 2019): 2564–81. http://dx.doi.org/10.1108/ijchm-06-2018-0464.
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Purpose The authors’ focus is on the way in which sustainability and corporate social responsibility (CSR) discourses and practices emerge in the collaboration of multinational companies (MNCs) with the local hotels in developing country contexts. This paper aims to identify the prevailing institutional orders and logics that bring about CSR and sustainability discourse in tourism industry in Turkey. It also investigates how and to what extent the CSR and sustainability practices align with the local institutional logics and necessities. Design/methodology/approach Empirical evidence is generated through case studies covering Hilton Worldwide Holdings Inc. (Hilton), its Turkish subsidiary and a local hotel chain to ensure data triangulation. Primary data were collected through interviews with the executives of the selected case hotels, which was supported by extensive secondary data. Findings Some components of CSR and sustainability logics developed in the headquarters diffuse into local affiliate hotel, not all. Local affiliate hotels seek to acquire local legitimacy in their host environment, despite a standard format imposed by their headquarters. Local necessities and priorities translate themselves into such initiatives in a very limited way in the affiliates of the Hilton where there is mostly a top-down approach. Similar approach has also been observed in the case of the local hotel which is part of a family business group. Family’s values and family business headquarter shape the CSR and sustainability strategy and the logics reflecting the local component. Research limitations/implications This paper addresses a theoretical and empirical gap by demonstrating the role of MNCs in the diffusion of sustainability and CSR practices, as acknowledged by Forcadell and Aracil (2017). The authors contribute to the critical writings about the positive impact of CSR and sustainability in the context of the MNCs and their subsidiaries, which is not substantiated due to limited empirical evidence. In addition to these contributions to the CSR and sustainability literatures in tourism and hospitality domains, the authors add to the institutional theory by demonstrating the link between institutional orders and institutional logics. They also show the multiplicity of logics that emanate from the differences of logics developed in the headquarters (centrally imposed) and local affiliate organizations (context-specific) and contribute to theory by highlighting tensions. Practical implications This study appeals to management teams and executives of hotels dealing with these issues of tailoring of CSR practices to local necessities. The authors do not only raise awareness of this consciousness but also demonstrate practical application of some of these strategies and prioritization by detecting market specificities and distinctive societal needs. Hotel managers should resist against the headquarter- or family business-driven uniform approach to CSR and sustainability and reflect on corporate policies through checking isomorphic tendencies. This entails being cognizant of local conditions and necessities and respond to them in a flexible and accommodating way. It involves engaging with a full spectrum of stakeholders, including the leadership in headquarters as well as local organizations (e.g. NGOs, suppliers, etc.) and other institutional forces (e.g. state) to align their sustainability and CSR practices with the locally dominant logics. Managers should be aware of certain logics governing CSR and sustainability practices; some of these logics might be constraining critical thinking and innovative practices. Social implications Managers should be proactive in interpreting different institutional logics and process them through critical reflection and boundary spanning and mapping of new opportunities. Moreover, MNC hotel executives should be aware of the limitations of a blanket approach toward CSR and sustainability and increase their sensitivity toward local conditions. Originality/value Through this study, the authors are able to add further value to the critical writings about the positive contribution of CSR and sustainability in the context of the MNCs and their subsidiaries, which is not substantiated due to limited empirical evidence.
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Ghani, Bilqees, Muhammad Zada, Khalid Rasheed Memon, Rezwan Ullah, Afraseyab Khattak, Heesup Han, Antonio Ariza-Montes, and Luis Araya-Castillo. "Challenges and Strategies for Employee Retention in the Hospitality Industry: A Review." Sustainability 14, no. 5 (March 2, 2022): 2885. http://dx.doi.org/10.3390/su14052885.
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Despite the issues that the hospitality industry encounters in retaining talented employees, little attention has been paid to the development of retention strategies, resulting in poor organizational performance and sustainable growth. The current study, therefore, aims to review and discuss the employee retention strategies in the hospitality industry in order to keep talented employees for a longer period of time. The study is based on past literature and peer-reviewed articles published between 2010 and 2020. The databases Web Knowledge, Emerald, Google Scholar, and Science Direct were used to find the relevant papers using the key words such as “Hospitality Industry”, “employee retention”, “employee turnover”, and “employees”. The findings of this study suggest that employee retention is contingent on employee satisfaction, which is comprised of four factors: sustainable positive work environment; sustainable growth opportunities; sustainable & effective communication; and sustainable & effective recruitment and selection practices. The paper contributes to a comprehensive review of the literature on employee retention strategies in the hospitality context. The study proposes a model for the hospitality industry to revamp its recruitment and selection practices in order to retain its employees. Furthermore, the study provides a focused directions that will aid in the establishment of employee retention strategies and practices. It was concluded that satisfied employees are less likely to leave their current job, while unsatisfied employees are expected to leave their current job for a better career opportunity. Managerial implications were also discussed.
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J. Norman, Thomas, Natasa Christodoulidou, and Marcus Rothenberger. "Technology outsourcing in human resource activities in hospitality." Journal of Hospitality and Tourism Technology 5, no. 1 (March 11, 2014): 50–61. http://dx.doi.org/10.1108/jhtt-07-2012-0021.
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Purpose – Human resource technologies in the hospitality industry are a means by which an organization can gain competitive advantage technologically. The technology-oriented human capital embedded in an organization's human resources is a source of sustainable competitive advantage in an industry that is heavily dependent on people and makes it unique and inimitable. This study uses data collected on 34 different practices to provide a snapshot of current practices in the hospitality sector, which can be used to benchmark individual technology operations against the current norms. The paper aims to discuss these issues. Design/methodology/approach – This paper uses survey data collected from dozens of managers working in the hospitality sector on the level of outsourcing of 34 different HRM practices to provide a snapshot of current practices in the hospitality sector. Findings – Starting with the theoretical predictions of total cost of ownership and transaction cost analysis, multiple regression models are used to test whether or not human resource outsourcing (HRO) technology-related activities in hospitality are associated with negative outcomes, such as higher voluntary turnover of good employees. Research limitations/implications – This is one of the first articles to explore HRO technology in the hospitality sector and the findings suggest that what an organization outsources matters. Practical implications – These results can be used by hospitality managers to benchmark their operations against the current HRO technology norms. Originality/value – It is expected that the type of HR technology-related activities outsourced in hospitality will affect how employees and employers view and react to HRO in hospitality.
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Farrington, Thomas, Jiju Antony, and Kevin D. O’Gorman. "Continuous improvement methodologies and practices in hospitality and tourism." International Journal of Contemporary Hospitality Management 30, no. 1 (January 8, 2018): 581–600. http://dx.doi.org/10.1108/ijchm-03-2017-0141.
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Purpose This paper aims to present a systematic literature review (SLR) of continuous improvement (CI) research in the hospitality and tourism management (HTM) literature. The paper also notes trends, parallels, inconsistencies and opportunities towards a clearer understanding of current scholarship. Design/methodology/approach This SLR finds a dearth of research in the field. After parameter expansion and exclusions, 35 papers across 11 journals are reviewed. Findings Studies of CI methodologies and practices are published infrequently, tending to focus on total quality management in European contexts. Despite the guiding customer-centric principles of CI methodologies, studies focus on improving internal processes rather than the service encounter. Research limitations/implications The review is guided by sections of the ABS 2015 list, which excludes some journals. Books, conference papers and trade magazine articles are not reviewed. Practical implications This paper identifies clear needs for CI research with a specific hospitality management focus, the development of CI toolkits and curricula for hospitality managers. The development and deployment of CI methodologies and practices in HTM literature and industry should lead to long-term service improvements. Originality/value This study asserts the need for further context-specific, practice-led research into the refinement and long-term utility of CI methodologies and practices, towards demonstration of significant bottom-line industry impact. The paper also offers a clear SLR methodology and a definition for CI in hospitality.
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Dinnen, Rosalynn, and Ahmed Hassanien. "Handling Customer Complaints in the Hospitality Industry." International Journal of Customer Relationship Marketing and Management 2, no. 1 (January 2011): 69–91. http://dx.doi.org/10.4018/jcrmm.2011010105.
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Drawing on associated literature and empirical research, this paper examines the engagement and expertise of hotels in handling customer complaints. This is of considerable interest to practitioners and academics within the field of hospitality management. The study explores hotel management’s attitudes and practices toward handling customer complaints within the hospitality industry in Scotland. In this paper, the authors analyze case study interviews with four and five star hotel managers in Scotland. The findings reveal that encouraging customer complaints and feedback should be seen as a way in which to develop a better relationship with and retain customers. The results also confirm the importance of having employee training in the area of customer complaints, recommending that employees handle complaints themselves. Furthermore, the study suggests that hotels must be well equipped for logging, processing and analyzing complaints. Management implications and areas for further research are also discussed.
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Wang, Xu, NaiQi Wu, Yan Qiao, and QingBin Song. "Assessment of Energy-Saving Practices of the Hospitality Industry in Macau." Sustainability 10, no. 1 (January 19, 2018): 255. http://dx.doi.org/10.3390/su10010255.
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Jubaedah, Y., N. R. Rinekasari, and N. Rohaeni. "Digital assessment tools for public area practices in the Hospitality Industry." IOP Conference Series: Materials Science and Engineering 1098, no. 5 (March 1, 2021): 052099. http://dx.doi.org/10.1088/1757-899x/1098/5/052099.
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Modica, Patrizia Daniela, Levent Altinay, Anna Farmaki, Dogan Gursoy, and Mariangela Zenga. "Consumer perceptions towards sustainable supply chain practices in the hospitality industry." Current Issues in Tourism 23, no. 3 (September 25, 2018): 358–75. http://dx.doi.org/10.1080/13683500.2018.1526258.
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Taylor, Eunice, Mariam Al Yousuf, Eyad Saleh Nassar, Mohamed Saleh, and Jiji Philip. "The small business dilemma." Worldwide Hospitality and Tourism Themes 7, no. 1 (February 9, 2015): 50–62. http://dx.doi.org/10.1108/whatt-12-2014-0040.
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Purpose – This paper aims to explore the particular dilemma of achieving international best practice and regulatory compliance for food safety in small local restaurants with limited resources, low levels of literacy and no common language. It is the fourth article in a Worldwide Hospitality and Tourism Themes theme issue presenting a comprehensive government strategy for improving food safety management standards across the hospitality industry. Design/methodology/approach – The article outlines extensive industry fieldwork involving on-site observations and interviews, undertaken by researchers from the relevant cultural backgrounds to identify common practices and specific risks, and facilitate targeted interventions. Findings – As expected, the independent restaurant sub-sector in Abu Dhabi is similar to international norms, with the additional challenge of language and literacy. In-depth on-site observations reveal a range of high-risk situations and practices, which require specific solutions from government to raise food safety levels. Practical implications – This article clarifies the scale and nature of the independent restaurant sub-sector of hospitality businesses, and uses in-depth, culturally appropriate research to identify the reality of food safety practices, major risks and areas for improvement. It identifies a list of 18 practices found in small hospitality businesses, which if controlled would make a significant difference to food safety. Originality/value – The article will be of value to practitioners, researchers, policy makers and other stakeholders involved in the food industry.
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Odonkor, Stephen T., and Carolyn J. A. Odonkor. "An Assessment of Food Safety Knowledge and Practices in the Ghanaian Hospitality Industry." Journal of Food Quality 2020 (May 13, 2020): 1–9. http://dx.doi.org/10.1155/2020/5618492.
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Food safety is critical for public health and economic development. The hospitality industry offers a variety of food services, led by food handlers with diverse background. The aim of this paper is to evaluate food safety knowledge and practices among food handlers in the Ghanaian hospitality sectors, with the purpose of informing public policy and improving food safety. A cross-sectional survey study was conducted between February and May 2019. Data were obtained from food handlers working in the Ghanaian hospitality industry (N = 306). The findings of the study indicate that most (52.9%) respondents who work in restaurants had knowledge about food safety principles. Lack of training and education was identified by 63.1% of the respondents as a major barrier to food safety. Interestingly, 75.8% of the respondents indicated that food safety practice is not the responsibility of the kitchen staff only. Diarrhea (35.95%), cholera (35.62%), and typhoid (27.42%) were identified as major diseases associated with improper handling of food. Only 65.69% of the respondents undergo annual medical screening at their workplaces. There is correlation between food safety practice and variables such as marital status, type of residence, age, and education level. Educational campaigns coupled with strict law enforcement should be put in place to ensure that food safety rules and guideline are effectively implemented in the hospitality food industry. Training programs should be organized for food vendors and other stakeholders in the food industry as well. Finally, there should be proactive supervision by local government officials to ensure that good sanitation and hygienic conditions are maintained within the food sectors.
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Balasubramanian, Kandappan, and Neethiahnanthan Ari Ragavan. "What are the key challenges faced by the Malaysian hospitality and tourism industry in the context of industrial revolution 4.0?" Worldwide Hospitality and Tourism Themes 11, no. 2 (April 8, 2019): 194–203. http://dx.doi.org/10.1108/whatt-11-2018-0079.
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Purpose Globally, the hospitality industry has entered a new era of growth and transformation due to the Industrial revolution 4.0 and generational change among the consumers. The Malaysian hospitality industry is facing some issues and challenges due to this shift in the global economy, game-changing service innovation, increasing alternative service providers and the disruption of technology. The study aims to identify the issues faced by industry experts and to provide some practical solutions for industry. Design/methodology/approach The paper identifies the key issues and challenges faced by the hospitality industry by using an open-ended question-based approach among senior industry practitioners and the management representative of the Malaysian Association of Hotels. Findings A number of innovative recommendations are offered from an industry perspective (including best practices and benchmarking) that if adopted would be beneficial to all stakeholders and encourage tourists to embrace the Malaysian hospitality industry. Originality/value The paper underscores issues and challenges stemming from rapid tourism growth and some operational issues relating to hospitality development. The paper also identifies some recent innovations that hoteliers could implement in their respective hotels.
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Mejia, Cynthia, and Edwin N. Torres. "Implementation and normalization process of asynchronous video interviewing practices in the hospitality industry." International Journal of Contemporary Hospitality Management 30, no. 2 (February 12, 2018): 685–701. http://dx.doi.org/10.1108/ijchm-07-2016-0402.
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Purpose Asynchronous video interviews (AVIs) enable recruiters and job candidates to conduct and review employment interviews at different points in time, promising improved cost and time efficiencies for all users. This research aims to investigate the implementation and normalization process of AVI in the hospitality industry with the unified theory of acceptance and use of technology (UTAUT) and the normalization process theory (NPT) providing theoretical support. Design/methodology/approach Semi-structured interviews have been conducted with hiring managers from three different hospitality companies, which were in different stages of the implementation process. The data have been recorded, transcribed and coded according to the UTAUT and NPT constructs, revealing emergent themes. Findings Five overarching themes emerged: AVI effort and efficiency expectation; augmentation to the interview process; challenges for the applicant; challenges for the recruiter; and issues with applicant interviewing aesthetics. Additional coding and analysis with NPT identified the following in terms of evaluation of the implementation process: participants’ implementation activities showed a tendency to emanate from cognitive participation (relationship work), leading to coherence (sense-making work), followed by collective action (enactment of work/operational work) and finally reflexive monitoring (appraisal work). Practical implications Findings from this research include recommendations for the best practices integrating AVI into the hospitality employee selection process. Originality/value Given the increased demands on the recruitment and selection of talent in the hospitality industry, several organizations have turned to mechanized HR software platforms. The impact of interview modalities and particularly AVI has received limited research attention, thus this study expanded this new stream of literature. Furthermore, this research is among a nascent stream using NPT to evaluate the implementation and normalization of this new technology.
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Adeola, Ogechi, and Kennedy Ezenwafor. "The hospitality business in Nigeria: issues, challenges and opportunities." Worldwide Hospitality and Tourism Themes 8, no. 2 (April 11, 2016): 182–94. http://dx.doi.org/10.1108/whatt-11-2015-0053.
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Purpose This paper aims to advance cooperation and collaboration as solutions to problems in the Nigerian hospitality industry. The issues and challenges plaguing the hospitality industry in Nigeria are discussed in the context of the case company, a small independent restaurant in Lagos. Design/methodology/approach Phenomenological research strategies guided the approach to this study. The authors identified a specific problem and gathered information, primarily through one-on-one interviews and a focus group, to learn how individuals within a defined industry experienced the ramifications of the phenomenon. Findings The operating environment of the hospitality sector in Nigeria has an effect on the supply of skills and the financial performance of the case restaurant and similar hospitality businesses. To improve overall performance of the industry, private-public partnerships between government agencies, hospitality colleges and hospitality businesses, strategic partnerships between expert hospitality institutions and business schools, cooperation among hospitality business owners and improvement in managerial practices could be strategic moves for an industry operating under heavy institutional hindrances peculiar to Nigeria. Research limitations/implications The authors analysed the environmental trickle-down effect that could impact the profits of the restaurant. Organisational qualities such as leadership styles, the psychology of employment and the operations or policies of the company are not viewed in this context. The issues of the restaurant and a few hospitality businesses in Lagos were flagged as a representation for the industry in Nigeria. Practical implications Predisposing factors contributing to the attributed negative trickle-down effect on the enabling business environment for the industry, strategic partnerships, attaining high standards for curriculum development at educational institutions and enhanced training, with the goal of assuring creditable skills within the hospitality industry. Originality/value This paper is among the first to examine the critical issues, challenges and opportunities facing the hospitality industry in Nigeria.
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Santhanam, Nivethitha, Kamalanabhan T.J., Lata Dyaram, and Hans Ziegler. "Impact of human resource management practices on employee turnover intentions." Journal of Indian Business Research 9, no. 3 (August 21, 2017): 212–28. http://dx.doi.org/10.1108/jibr-10-2016-0116.
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Purpose This paper aims to explore the relationship between human resource management practices, breach of psychological contract and employee turnover intentions among hotel frontline employees, considering the scant research attention to frontline employee’s perspectives in Indian hospitality industry. Design/methodology/approach A survey design was used to collect responses from 294 frontline employees (front-office and food and beverage services). Multiple regression analyses have been used to test the hypothesized relationships. Findings Selection, training and compensation practices were found to influence employee’s turnover intentions. In addition, psychological contract breach was found to enhance employee’s turnover intentions, despite the implementation of effective human resource management practices. Originality/value This study examines the role of psychological contract breach as a moderator in the relationship between human resource management practices and turnover intentions in a highly labour-intensive context, the hospitality industry.
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Yue, Ya Fan. "A Research on Environmental Issues Applied to the Hotel Industry." Advanced Materials Research 430-432 (January 2012): 1159–62. http://dx.doi.org/10.4028/www.scientific.net/amr.430-432.1159.
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Tourism is often viewed as the availability of a clean natural environment without the pollution as the industry, but the hospitality industry, due to its very specific function, operating characteristics and services provided, consumes substantial quantities of energy, water and non-durable products. The resulting environmental impacts of hospitality facilities are thus characteristically greater than those caused by other types of buildings of similar size in China. In recognition of environmental degradation, governments, along with the green movement within the hospitality industry, and travellers, have become increasingly aware of the need for more effective measures to protect the environment. In order to achieve noticeable improvement, the managers and operators of the hospitality industry should be willing to act in an environmentally responsible manner. They also need to have adequate knowledge of the environmental issues pertinent to their activities, and sufficient funds to implement state-of-the-art environmentally sound practices.
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Khatri, Ishwar. "Information Technology in Tourism & Hospitality Industry: A Review of Ten Years’ Publications." Journal of Tourism and Hospitality Education 9 (April 19, 2019): 74–87. http://dx.doi.org/10.3126/jthe.v9i0.23682.
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Tourism and hospitality industry today, is changing significantly with the application of information technology in its fundamental to strategic activities. It is driven by the competition inherent within the industry as well as the evolving innovative ideas and practices. So, to match the competitive environment and to catch the changing disruption, use of information technology is inevitable. This study reviews the previous research studies related to the information technology (IT) in tourism and hospitality industry with the aim of assessing the recent changes and applications of IT in the industry. Particularly, seven major tourism and hospitality journals published in the last 10 years are reviewed which included 64 research articles relevant to IT in tourism and hospitality industry. The content analysis of the articles is categorized into three major themes, namely: fundamental purpose, internal business process or process redesign and value creation & competitive advantage. The study showed that IT in tourism and hospitality industry is most commonly used in fulfilling information need, studying behavior & performance, managing operation process and innovation process. The use of IT in promotion & marketing, customer management process and value creation & competitive advantage is yet to be explored.
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Connolly, Pauline, and Geraldine McGing. "High performance work practices and competitive advantage in the Irish hospitality sector." International Journal of Contemporary Hospitality Management 19, no. 3 (April 24, 2007): 201–10. http://dx.doi.org/10.1108/09596110710739903.
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PurposeFailte Ireland argues that high performance work practices will provide the Irish tourist industry with the necessary competitive edge. The main focus of this study is to explore the extent of these practices in the Irish hospitality industry with particular emphasis on the practices of staff empowerment and participation.Design/methodology/approachA questionnaire was chosen as the most appropriate means of obtaining information from managers because respondents could be targeted in a cost effective method. A total of 71 questionnaires were mailed to managers in all three, four and five‐star hotels in the Dublin and greater Dublin area.FindingsThe data show that Dublin‐based hotels display some of the human resource practices associated with high performing work practices. There are, however, very low levels of employee participation, which many authors argue are the cornerstone of high performance practices.Practical implicationsThe Irish hotel industry is undergoing fundamental change, not least of which is the increasingly demanding and discerning clients. Customers are demanding quality products and services, speed and reliability of service, price competitiveness and innovation. If Irish hotels are to survive and remain competitive, the issue of staff representation, participation and the channels of communication will have to be addressed. Recognising, utilizing and developing their human resources may be the most significant challenge that management faces, and it is posited that those organisations that excel at this will be the industry leaders.Originality/valueThe paper offers insights into the realities of management practices in hotels in an Irish setting.
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Dubé, Laurette, Cathy A. Enz, Leo M. Renaghan, and Judy Siguaw. "Best Practices in the U.S. Lodging Industry." Cornell Hotel and Restaurant Administration Quarterly 40, no. 4 (August 1999): 14–27. http://dx.doi.org/10.1177/001088049904000410.
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Suprina, Rina, Syamsul Hadi Senen, and Rofi Rofaidah. "Keterlibatan Kerja Karyawan di Industri Hospitality Pariwisata: Analisis Bibliometrik." Jurnal Manajemen 13, no. 2 (June 1, 2022): 224. http://dx.doi.org/10.32832/jm-uika.v13i2.6192.
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<div><p class="1eAbstract-text"><em>The literature that discusses HR management practices in the hospitality and tourism industry is still relatively limited, even though there are many issues related to human resources in the hospitality and tourism sectors. This paper aims to examine the literature related to employee engagement practices in the hospitality and tourism sectors and their impact on other constructs. To obtain literature data, the publish or perish software was used and the Google Scholar database was selected. The keyword used is "work engagement hospitality tourism". In the initial search, 200 literatures were obtained from 2016 to 2021. Then the 200 literatures were selected so that 75 references were obtained. Using the Mendeley reference manager and Publish or Perish software, data on the most cited articles, top-tier journals, and top publishers were collected. Furthermore, the 75 references were processed using the VOS Viewer so that cluster data was obtained which consisted of the items that appear in each cluster. Overlay visualization, density visualization, and author network associated with keywords were also illustrated. This study provides an overview for further research related to employee work involvement, especially in the tourism hospitality industry.</em></p></div>
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SHERENI, Ngoni Courage, Jarkko SAARINEN, and Christian M. ROGERSON. "SUSTAINABLE PRACTICES AND BENEFITS IN THE HOSPITALITY SECTOR OF ZIMBABWE." GeoJournal of Tourism and Geosites 43, no. 3 (September 30, 2022): 1030–37. http://dx.doi.org/10.30892/gtg.43323-917.
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A vibrant international literature exists around the sustainable practices adopted by accommodation service establishments in the Global North. Literature on sustainability practices by the hospitality sector in the Global South, particularly Southern Africa is still limited. The central aim in this study was to identify the sustainable practices adopted by hospitality establishments in Zimbabwe and to ascertain the advantages of adopting such practices. The research involved a structured questionnaire administered to 125 respondents of hotels, lodges and guest houses. Data analysis involved the application of chi-squared tests to determine the differences in sustainable practices by hotels, lodges and guest houses and an Exploratory Factor Analysis (EFA) undertaken to analyse the benefits of sustainable practices. The findings revealed that practices that result in regulatory compliance and those that can be adopted at a lower cost are most popular in the hospitality sector of Zimbabwe. Three factors were generated from the EFA, namely (1) operations management, (2) partnership and inclusive development, and (3) environmental management. Overall, the research contributes to the limited literature on destinations in the Global South concerning sustainable practices pursued by the hospitality industry.
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Paban, Mohanty. "Green marketing towards hotel sustainability: Insight of India, oppourtunities and challenges." Zbornik radova Departmana za geografiju, turizam i hotelijerstvo, no. 49-2 (2020): 181–94. http://dx.doi.org/10.5937/zbdght2002181p.
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Hospitality and tourism of India has emerged as one of the key service sectors leveraging country's economy to a greater extent and have led the way for development. The inclusive development has called for sustainability and concern for environment which are need of this hour. As both these two sectors are more resource intensive industry, hence the concept of sustainability, environment and "green" needs to be deliberated from many points of view. The hospitality and tourism industry has substantially contributed socioeconomically , but not so much environmentally. In the present scenario , green is the new buzzword and talk of the town, and the hospitality industry has embraced this phenomenal marketing strategy called 'green marketing' as a responsible step towards to the sustainability. In this paper a sincere attempt has been made to unfold the concept, significance and necessity of green marketing in Indian hospitality and tourism industry, also has tried to explore the issues & challenges of practices during its successful implementation.
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Michel, John W., Michael J. Tews, and J. Bruce Tracey. "Validating effective managerial behaviors for the hospitality industry." International Journal of Contemporary Hospitality Management 32, no. 6 (March 20, 2020): 2175–93. http://dx.doi.org/10.1108/ijchm-07-2019-0620.
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Purpose This paper aims to examine the validity of the Managerial Practices Survey (MPS). Despite voluminous work on leadership styles, few studies have examined the specific behaviors of effective leaders in the hospitality industry. Design/methodology/approach Data were collected from two different samples through surveys to assess the construct validity of the MPS in the hospitality industry. Findings The proposed four meta-category and 18 component behavior MPS framework fit the data well and both the meta-categories and component behaviors were predictive of leadership effectiveness. Practical implications While meta-categories may be conceptually and theoretically relevant, component leadership behaviors are more useful for applied uses, such as leadership development. When behaviors are assessed at the component level, leaders can be provided with feedback and coaching on the specific actions they can take to improve their decision-making and problem-solving capabilities and ultimately become more effective leaders. Originality/value This research provides a validation of the MPS and useful insights for which behaviors are most useful for managers in hospitality contexts.
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Sun, Jie, Xi Yu Leung, Huiying Zhang, and Kim Williams. "Attracting Generation Z talents to the hospitality industry through COVID CSR practices." International Journal of Contemporary Hospitality Management 34, no. 4 (January 20, 2022): 1587–606. http://dx.doi.org/10.1108/ijchm-03-2021-0293.
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Purpose This study aims to examine how COVID-related corporate social responsibility (CSR) activities affect future Generation Z employees’ intention to join the hotel industry through experimental designs. Design/methodology/approach Based on signaling theory, construal level theory and value theory, this study established an integrated research framework to explain the mechanism of CSR communication. The proposed study conducted three online experiments on a total of 463 participants. ANCOVA test and PROCESS macro were performed to analyze the data for main, mediation and moderation effects. Findings The results of this study indicate that in-kind donation is more efficacious in improving Generation Z’s job pursuit intention, as compared to cause-related marketing (CRM). CSR messages framed in a “how” mindset are favored by Generation Z members who are either unemployed or eager to change their current job. The findings also confirm the effect of brand warmth as a mediator and other-regarding personal value as a moderator. Research limitations/implications The present study contributes to the limited knowledge on CSR initiatives by addressing the research gap of future employees and examining CSR as a response to COVID-19. The findings also provide hotel executives actionable implications to plan and communicate future CSR programs, especially during times of crisis. Originality/value This study is one of the first studies to address Generation Z employees and to investigate the role of CSR initiatives on future hotel workers.
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Gupta, Manasi, and Ali Hasnain. "Sustainable Tourism: Elevating Collaboration between the Hospitality Industry and Local Citizens." ECS Transactions 107, no. 1 (April 24, 2022): 18611–18. http://dx.doi.org/10.1149/10701.18611ecst.
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Eco-tourism is a crucial aspect of sustainable development for any nation. Hotels are one of the most significant waste produce sources in tourism. The amount of waste generated and the variation in waste products is astounding, requires attention, and needs to be addressed at the earliest. [1] This challenge allows the development of a solution-oriented approach to have more sustainably sound practices in hotels. The wastage varies and ranges from plastics, food waste to paper & glass. The paper's objective is to identify the core areas of wastage and recognise past practices used to combat those challenges. The local citizens play a significant role in encouraging sustainable practices in a centre. The paper deliberates and explores innovative solutions to elevate collaboration and engage local communities to deliver sustainable impact in cities.[2] This is done by reviewing previous collaboration models in different cities and assessing their shortcomings and successes. The paper will construct a thorough stakeholder analysis of a city- pointing to the majority of waste sources in hotels of the city, the woes of the local communities, and suggesting the collaboration measures that can be taken, accordingly. Keywords: Eco-tourism, Hotel waste, local communities, collaboration, sustainable collaboration
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Brookes, Maureen, Levent Altinay, and Kate Ringham. "Successful implementation of responsible business practice." Worldwide Hospitality and Tourism Themes 6, no. 1 (February 4, 2014): 4–9. http://dx.doi.org/10.1108/whatt-10-2013-0043.
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Purpose – The main aim of this paper is to introduce the articles of this issue. Design/methodology/approach – A critical content analysis of the papers selected for the issue was undertaken. Findings – The final articles for this issue examine a range of responsible business practices within hospitality and tourism businesses in diverse country settings. In addition, each article is followed by a commentary from an industry representative who reflects on the key message and/or value of the article for industry practice. Research limitations/implications – Although only one article examined the role of education specifically, collectively the articles in this special theme edition point to the critical role of education in implementing responsible business practices in the near future, as well as for ensuring the sustainability of these practices in the years to come. Additionally, these articles highlight the need for greater cooperation between different hospitality and tourism stakeholders in the development and implementation of responsible business practices. Originality/value – The current theme issue explores emerging issues in the implementation of responsible business practice in the context of hospitality and tourism industries in different country contexts.
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MOHD. ZAIN, NOR RAZINAH, Rusni Hasan, and Salsabilla Terra Finieli. "Hijabophobia: A Closed Eye Challenge towards Muslim Friendly Hospitality Services in Malaysia." Malaysian Journal of Syariah and Law 6, no. 3 (December 20, 2018): 1–9. http://dx.doi.org/10.33102/mjsl.vol6no3.87.
Full textAbstract:
This research analyses the existence of hijabophobia in relation to Muslim friendly hospitality services in Malaysia. By looking into the current practices of hospitality industry (specifically by looking into customer services of hotels) in Malaysia, this research investigates: (i) what is meant by hijabophobia? (ii) nature of hijabophobia under the purview of Malaysian laws; (iii) the impacts of hijabophobia in the employment and customer services; and (iv) the countermeasures to eliminate hijabophobia in the hospitality industry in Malaysia. This exploratory research utilises the doctrinal legal methods and the collected real experiences that are obtained through qualitative interviews. Based on the researchers’ preliminary investigation, there is existence of hijabophobia in the customer services of hotels and their employment in Malaysia. Such existence of hijabophobia is promoted through the hotels’ policies; and sometimes under unwritten but well acceptable standard of operations and practices. Unfortunately, since this research is carried out only based on preliminary findings, the researchers are unable to provide the frequency of occurrences for the hijabophobic practices in their customer services or employments. Here, the researchers suggest for an in-depth investigation on the policies and standard of operation or practices of each and every hotel in Malaysia. This is also necessary to evaluate the extent of Muslim friendly hospitality services are applied in these hotels.
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Alaa-Eldeen, Mennatullah, Ahmed Tawfik, Sameh Eldaly, and Ashraf Tag-Eldeen. "Exploring the Growing Importance of Cultural Diversity: Case Studies of the Hospitality Industry." Athens Journal of Tourism 9, no. 4 (November 23, 2022): 243–64. http://dx.doi.org/10.30958/ajt.9-4-4.
Full textAbstract:
In environments characterized by extreme cultural diversity, the ability to understand the cultural makeup of the workforce would equip businesses with knowledge required for innovation and enhancing performance. So, managing culturally diverse employees is a key challenge, especially in the hospitality and tourism industry, where people with diverse cultural backgrounds from all over the world interact with each other. This paper is a conceptual research that outlines the concept of cultural diversity in the hospitality industry. In addition, it outlines the benefits and challenges regarding culturally diverse workplace. Furthermore, it addresses diversity management practices and why cultural intelligence is essential when managing employees. Keywords: hospitality sector, multiculturalism, diversity management, cultural intelligence
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Campos, Filipa, Luís Lima Santos, Conceição Gomes, and Lucília Cardoso. "Management Accounting Practices in the Hospitality Industry: A Systematic Review and Critical Approach." Tourism and Hospitality 3, no. 1 (February 16, 2022): 243–64. http://dx.doi.org/10.3390/tourhosp3010017.
Full textAbstract:
The hospitality industry has been making a remarkable contribution to the growth of several countries’ economies. From a business perspective, the best management accounting (MA) techniques and practices are fundamental to the success of companies. However, studies in this specific area in the hotel industry are scattered in the scientific literature in different types of documents and different languages, and with an irregular distribution throughout the years (2000–2020). To fill this gap, a thorough analysis of the global performance of management accounting practices in hospitality is crucial. This study accessed the Web of Science database in three different languages and systematized the articles to be included in this research through the PRISMA guidelines, which allowed an empirical basis for the critical approach to this topic. The greatest relevance of the study is the fact that it presents a systematic review of the literature on hotel management accounting practices, for which these results were enriched with a critical approach. The innovative character of the study focuses on evidence of the increasing implementation of some hotel management accounting practices over the years, such as some operating ratios and the USALI. In practical terms, the results of this study explain the overall performance of management accounting practices in the lodging industry and which ones are most widely used. The importance of the practices to support the decision-making of hoteliers and the challenges that they need to face in their implementation are also shown.