Gotowe bibliografie tematyczne / Hospitality

Gotowa bibliografia na temat „Hospitality”

Autor: Grafiati
Data publikacji: 4 czerwca 2021
Data aktualizacji: 31 lipca 2024

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Artykuły w czasopismach na temat "Hospitality"

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Suprabowo, Gunawan Yuli Agung. "Memaknai Hospitalitas di Era New Normal: Sebuah Tinjauan Teologis Lukas 10:25-37". HARVESTER: Jurnal Teologi dan Kepemimpinan Kristen 5, nr 1 (16.06.2020): 43–58. http://dx.doi.org/10.52104/harvester.v5i1.29.

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Abstract : Hospitality in the new normal era has brought new problems because the actions of hospitality towards other people are at risk of corona virus. Therefore the construction of hospitality needs to be reformulated amid a changing context. This was done through a study of the text of Luke 10: 25-37 with the historical critical method. From the results of the study is found several theological points. First, hospitality must be based on compassion which will enable a person to empathize for strangers although faced with a difficult situation. Second, acts of hospitality need to be done collaboratively across groups, ethnicity and religions facing of an increase in the communities affected by Covid-19. Third, the construction of hospitality need to be done with a digital technology media approach that functions intertwined with human interaction and is beneficial in presenting the hospitality of God to anyone penetrating geographical boundaries.Keywords: hospitality, compassion, collaborative, digital technology. Abstrak: Hospitalitas di era new normal telah membawa persoalan baru karena tindakan hospitalitas terhadap orang lain menjadi beresiko pada penularan virus corona. Karenanya konstruksi hospitalitas perlu dirumuskan kembali di tengah konteks yang sudah berubah. Hal itu dilakukan melalui penelitian teks Lukas 10:25-37 dengan metode historis kritis. Dari hasil penelitian ditemukan beberapa pokok teologis. Pertama, hospitalitas harus berpijak pada belas kasih yang akan memampukan seseorang untuk berempati terhadap orang asing walau diperhadapkan pada situasi yang sulit. Kedua, tindakan hospitalitas perlu dilakukan secara kolaboratif lintas kelompok, etnik, dan agama dalam menghadapi meningkatnya masyarakat yang terdampak Covid-19. Ketiga, konstruksi hospitalitas perlu dilakukan dengan pendekatan media tehnologi digital yang berfungsi terjalinnya interaksi antar manusia dan bermanfaat dalam menghadirkan keramahtamahan Allah pada siapapun menembus batas-batas geografis.Kata kunci: hospitalitas, belas kasih, kolaboratif, tehnologi digital.
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Walangare, Audy, Bartolomeus Diaz Nainggolan i Rudolf Sagala. "Hospitalitas Sebagai Objek Perjumpaan Kristen-Islam: Resiprositas, Sinergisitas, dan Kolaborasi". Jurnal Teologi Gracia Deo 5, nr 2 (31.01.2023): 239–54. http://dx.doi.org/10.46929/graciadeo.v5i2.6.

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Abstract The Christian-Muslim conflict is moving forward and has not yet reached a peace climax which is comprehensive and accommodating the whole, at least, the specific intention of religions. The religious conflict includes dogmatics, politics, rights to construct temples, education, and other related dimensions. Hospitality offers constructive conversation to Christian-Islam relations in Indonesia. Using the qualitative descriptive method, this research portrays a hospitality comparison between two distinct religious perspectives. Eventually, Islamic hospitality relates to wealth and worldly pleasure, while Christianity considers hospitality part of spiritual and divine participation. Abstrak Konflik agama Kristen-Islam terus bergulir dan belum mencapai titik klimaks perdamaian yang komprehensif dan mengakomodasi seluruh, atau paling tidak, sebagian besar kepentingan agama. Pertikaian agama meliputi konflik dokmatika, politik agama, hak-hak mendirikan bangunan ibadah, pendidikan dan berbagai aspek lainnya. Hospitalitas menawarkan percakapan yang konstruktif bagi agama Kristen-islam di Indonesia. Dengan menggunakan metode kualitatif deskriptif, penelitian ini menampilkan hospitalitas sebagai objek perjumpaan dari dua perspektif tradisi agama yang berbeda, yaitu Kristen dan Islam. Pada akhirnya, hospitalitas Islam memiliki korelasi dengan kemakmuran dan kekayaan dunia, berpusat pada diri manusia dan berkaitan erat dengan ritual keagamaan sedangkan Kristen menganggap hospitalitas sebagai manifestasi cinta kasih, berfokus pada ilahi, dan bagaian dari partisipasi spiritual dengan Tuhan.
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Lugosi, Peter. "Exploring the hospitality-tourism nexus: Directions and questions for past and future research". Tourist Studies 21, nr 1 (5.01.2021): 24–35. http://dx.doi.org/10.1177/1468797620985778.

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Hospitality has often been conceived primarily as a supporting component of the tourism product. This commentary synthesises inter and multidisciplinary literature to examine alternative and more complex intersections of hospitality and tourism. It discusses four thematic areas of hospitality research: labour; the transformation of place (experiences); socio-material and socio-technological practice; and human encounters. It argues that applying hospitality as a sensitising concept in these domains of enquiry, and studying hospitality’s abstract and concrete dimensions, enhances our understanding of tourism as socio-economic phenomena and a global system, and helps to appreciate tourism’s implications for multiple stakeholders. Moreover, it proposes a range of questions for future research.
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Rinukti, Nunuk, Harls Evan R. Siahaan i Agustin Soewitomo Putri. "Kesetaraan dan Keadilan Gender dalam Bingkai Teologi Hospitalitas Pentakostal". DUNAMIS: Jurnal Teologi dan Pendidikan Kristiani 6, nr 2 (27.04.2022): 782–96. http://dx.doi.org/10.30648/dun.v6i2.711.

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Abstract. This manuscript is a study considering to the phenomenon of gender discrimination that still occurs in Christianity. The purpose of this study was to construct the idea of gender equality and justice within the framework of Pentecostal Hospitality Theology. The method used in this research was descriptive analysis and constructive argumentative using literature data related to Hospitality Theology, especially, the Pentecostalism’s response to the issue of gender equality and justice. As a result, Hospitality Theology is a theological construction that expresses openness to all differences equally and fairly. In conclusion, Pentecostal Hospitality Theology cannot be separated from the event of the outpouring of the Holy Spirit. It departs from the narrative virtues of the early church which welcomed different and foreign identities in equality and justice.Abstrak. Naskah ini merupakan sebuah kajian yang memperhatikan fenomena diskriminasi gender yang masih terjadi di kekristenan. Tujuan kajian ini adalah mengonstruksi ide kesetaraan dan keadilan gender dalam bingkai Teologi Hospitalitas Pentakostal. Metode dalam penelitian ini adalah analisis deskriptif dan argumentatif konstruktif dengan menggunakan data literatur yang terkait dengan Teologi Hospitalitas, khususnya sikap Pentakostalisme terhadap isu kesetaraan dan keadilan gender. Hasilnya, Teologi Hospitalitas merupakan konstruksi teologis yang mengekspresikan keterbukaan pada segala perbedaan secara setara dan berkeadilan. Sebagai kesimpulan, Teologi Hospitalitas Pentakostal tidak dapat dilepaskan dari peristiwa pencurahan Roh Kudus dan berangkat dari virtue naratif jemaat mula-mula yang menyambut identitas berbeda dan asing dalam kesetaraan dan keadilan.
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Swain, Sara. "Feral Hospitality: Thinking Outside the House With Kedi". Public 31, nr 61 (1.12.2020): 90–173. http://dx.doi.org/10.1386/public_00028_1.

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Our current understandings of hospitality are largely informed by the Western European philosophical tradition. This tradition, however, restricts accommodation to the proprietary space of the human house, or to its equivalent, the nation state. Both can only offer a constrained, exclusive, and temporary welcome. This has significantly limited the possibilities for imagining and practicing hospitality. In order to challenge the perceived scarcity at the heart of hospitality’s spatial imaginary, this essay turns to Kedi, Ceyda Torun’s 2016 documentary about Turkish street cats. Using the film as a guide, it explores what hospitality can look like outside the house. By tending to the relationships between cats and the people of Istanbul, the film offers a glimpse of a more capacious, creaturely, and cosmopolitan alternative I call, “feral Hospitality.” This is an itinerant and performative hospitality that produces rather than consumes space.
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Sopacuaperu, Eklepinus Jefry. "Konsep Hospitalitas Amos Yong dan Dialog Inter-Religius di Maluku". Panangkaran: Jurnal Penelitian Agama dan Masyarakat 3, nr 2 (15.08.2020): 111. http://dx.doi.org/10.14421/panangkaran.2019.0301-08.

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This article aims to explore hospitality as the basic character needed in the development of inter-religious dialogues. The character is reflected in a way of understanding that every religion has its own hospitable characteristic that can be used to start off an effective dialogue. It is also the aim this article to discern the philosophy of “hidup orang basudara” as the characteristic of hospitality among the Moluccans used in developing inter-religious dialogue in Moluccas.[Artikel ini menelusuri hospitalitas (keramah-tamahan) sebagai karakter dasar yang dibutuhkan dalam perkembangan dialog inter-religius. Karakter ini tercermin dalam cara pemahaman yang dimiliki setiap agama yakni karakter hospitalitas yang dapat digunakan untuk memulai dialog yang efektif. Inilah yang menjadi tujuan utama dari artikel ini yaitu untuk memahami falsafah “hidup orang basudara” sebagai bentuk hospitalitas pada masyarakat Mulucans dalam mengembangkan dialog inter-religius di Muloccas.]
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Isayev, Elena. "Hospitality". Migration and Society 1, nr 1 (1.12.2018): 7–21. http://dx.doi.org/10.3167/arms.2017.010103.

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This article provides a historical perspective to understand better whether hospitality persists as a measure of society across contexts. Focusing on Homer and later Tragedians, it charts ancient literature’s deep interest in the tensions of balancing obligations to provide hospitality and asylum, and the responsibilities of well-being owed to host-citizens by their leaders. Such discourse appears central at key transformative moments, such as the Greek polis democracy of the fifth century BCE, hospitality becoming the marker between civic society and the international community, confronting the space between civil and human rights. At its center was the question of: Who is the host? The article goes on to question whether the seventeenth-century advent of the nation state was such a moment, and whether in the twenty-first century we observe a shift towards states’ treatment of their own subjects as primary in measuring society, with hospitality becoming the exception to be explained.
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Isayev, Elena. "Hospitality". Migration and Society 1, nr 1 (1.12.2018): 7–21. http://dx.doi.org/10.3167/arms.2018.010103.

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This article provides a historical perspective to understand better whether hospitality persists as a measure of society across contexts. Focusing on Homer and later Tragedians, it charts ancient literature’s deep interest in the tensions of balancing obligations to provide hospitality and asylum, and the responsibilities of well-being owed to host-citizens by their leaders. Such discourse appears central at key transformative moments, such as the Greek polis democracy of the fifth century BCE, hospitality becoming the marker between civic society and the international community, confronting the space between civil and human rights. At its center was the question of: Who is the host? The article goes on to question whether the seventeenth-century advent of the nation state was such a moment, and whether in the twenty-first century we observe a shift towards states’ treatment of their own subjects as primary in measuring society, with hospitality becoming the exception to be explained.
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Young, William C., i Said M. Ladki. "Hospitality". Journal of Nutrition in Recipe & Menu Development 2, nr 1 (11.06.1996): 43–58. http://dx.doi.org/10.1300/j071v02n01_05.

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Jeter, Kris. "Hospitality". Marriage & Family Review 17, nr 1-2 (9.08.1991): 135–58. http://dx.doi.org/10.1300/j002v17n01_08.

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Rozprawy doktorskie na temat "Hospitality"

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Lindholm, Lois. "Hospitality Fostering Integration : Reassessing Hospitality in Migration Ethics". Thesis, Linköpings universitet, Institutionen för kultur och kommunikation, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-159946.

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This thesis analyses the concept of hospitality in the context of migration ethics. The underlying philosophical ideas of Kant, Levinas and Derrida are outlined and critically discussed. The use of hospitality in migration ethics as mainly a concern within the political dimension of society, devalues the concept and neglects the social dimension of hospitality. I argue that migration ethics should be more concerned with integration and that it is more relevant to speak of hospitality in relation to integration rather than migration, since hospitality has to do with interpersonal interactions. In order to view hospitality in the social dimension of society, I present some cases of interpersonal hospitality practiced today. Drawing from those examples whilst using a virtue ethics approach, I consider three virtues that I deem to be prerequisites for hospitality: courage, humility and patience. Hospitality is a rich and multi-layered concept and practice. I conclude that one such layer is hospitality fostering integration. That is, hospitality functioning as social cohesion with a potential to bring different parts together as a whole.
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Conocimiento, Dirección de Gestión del. "Cornell Hospitality Quarterly". SAGE Publishing, 2004. http://hdl.handle.net/10757/655286.

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Miller, Christopher Lee. "Architecture and Hospitality". Thesis, Virginia Tech, 2021. http://hdl.handle.net/10919/103820.

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Architecture and hospitality go hand in hand. This thesis is a study of an architecture of hospitality that is informed by both site, culture, and climate conditions as well as cultural changes in the hospitality industry under the new conditions brought on by the Covid-19 pandemic.
Master of Architecture
The term "hospitality" usually is considering a place to sleep, eat, or enjoy oneself (Disney), but architects look at the term differently. We want to make something that is inviting and pleasing for the users. This thesis looks at what makes something hospitable.
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Rudchenko, Veronika. "Customer satisfaction in Hospitality". Doctoral thesis, Universitat Rovira i Virgili, 2017. http://hdl.handle.net/10803/456299.

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La presente tesis doctoral tiene como objetivo principal analizar la satisfacción del cliente en tres hoteles de diferente categoría, desde tres a cinco estrellas, situados en la ciudad de San Petersburgo en Rusia. La estructura de la tesis doctoral se presenta en tres partes bien diferenciadas: (1) Se realiza una profunda revisión sistemática de la literatura sobre la satisfacción del cliente centrándose particularmente en las ciencias sociales y la economía, analizando también las diferencias observadas por regiones geográficas comparando los resultados de la literatura internacional con los obtenidos en revistas científicas rusas; (2) se analiza después las peculiaridades que presenta esta literatura en un contexto más adecuado al objeto de estudio de esta investigación cómo es el turismo donde se presenta un análisis bibliométrico así como un estudio de los principales determinantes y consecuencias de la satisfacción en el campo del turismo; y (3) se presentan dos aplicaciones empíricas utilizando los resultados obtenidos mediante la aplicación de un modelo híbrido multicriterio basado en la lógica borrosa y en la técnica de comportamiento global obtenida por la comparación existente con las soluciones ideales observadas en el conjunto de la muestra analizada. De esta forma, la parte empírica presenta dos trabajos que analizan el papel que juega el género y la edad en la satisfacción experimentada en los hoteles analizando de forma global el conjunto de los hoteles incluidos en la muestra, así como los resultados obtenidos para los hoteles de tres y cuatro estrellas. Los resultados obtenidos permiten concluir que la edad y el género influyen de manera decisiva en la satisfacción del cliente discutiéndose importantes implicaciones de gestión que tienen que considerarse por los agentes económicos implicados.
La present tesi doctoral té com a objectiu principal analitzar la satisfacció del client en tres hotels de diferent categoria, des de tres a cinc estrelles, situats a la ciutat de Sant Petersburg a Rússia. L'estructura de la tesi doctoral es presenta en tres parts ben diferenciades: (1) Es realitza una profunda revisió sistemàtica de la literatura sobre la satisfacció del client centrant-se particularment en les ciències socials i l'economia, analitzant també les diferències observades per regions geogràfiques comparant els resultats de la literatura internacional amb els obtinguts en revistes russes; (2) s'analitza després les peculiaritats que presenta aquesta literatura en un context més adequat a l'objecte d'estudi d'aquesta investigació com és el turisme on es presenta una anàlisi bibliomètrica així com un estudi dels principals determinants i conseqüències de la satisfacció en el camp del turisme; i (3) es presenten dues aplicacions empíriques utilitzant els resultats obtinguts mitjançant l'aplicació d'un model híbrid multicriteri basat en la lògica borrosa i en la tècnica de comportament global obtinguda per la comparació existent amb les solucions ideals observades en el conjunt de la mostra analitzada . Així, la part empírica presenta dos treballs que analitzen el paper que juga el gènere i l'edat en la satisfacció experimentada en els hotels analitzant de manera global el conjunt dels hotels inclosos en la mostra, així com els resultats obtinguts per als hotels de tres i quatre estrelles. Els resultats obtinguts permeten concloure que l'edat i el gènere influeixen de manera decisiva en la satisfacció del client discutint importants implicacions de gestió que han de considerar-se pels agents econòmics implicats.
The main objective of this dissertation is to analyze customer satisfaction in three different hotels, from three to five stars, located in the city of Saint Petersburg in Russia. The structure of the doctoral thesis is presented in three distinct parts: (1) A thorough systematic review of the literature on client satisfaction is carried out, focusing particularly on the social sciences and economics, also analyzing the differences observed by geographic regions by comparing the results of the international literature with those obtained in Russian scientific journals; (2) we analyze the peculiarities presented by this literature in a context more appropriate to the object of study of this research as is the tourism where a bibliometric analysis is presented as well as a study of the main determinants and consequences of satisfaction in the field of tourism; and (3) two empirical applications are presented using the results obtained through the application of a multicriteria hybrid model based on the fuzzy logic and on the global behavior technique obtained by the existing comparison with the ideal solutions observed in the analyzed sample. Two empirical exercises are presented that analyze the role of gender and age in the satisfaction experienced in hotels by analyzing overall the hotels included in the sample, as well as the results obtained for hotels of three and four stars. The results obtained allow us to conclude that age and gender decisively influence client satisfaction by discussing important management implications that have to be considered by the economic agents involved.
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Von, Lengeling Volkher Heinrich Christoph. "Borderline hospitality: homestays as a commercial hospitality development project in Grahamstown, Eastern Cape". Thesis, Rhodes University, 2016. http://hdl.handle.net/10962/706.

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This study started as an anthropological investigation of commercial hospitality from the point of view of the hands-on host. The chosen case study for this investigation was the Kwam eMakana Government Initiated Poverty Alleviation Project which offered homestays in the townships of Grahamstown East since 2004. Homestays are the most intimate form of commercial hospitality, one step removed from non-commercial or social hospitality. Even at the homestay level there is a conceptual conflict between poverty and (Westernized) commercial hospitality, however, Kwam homes are more middle class than poor. Later the investigation revealed the deeper-seated form of poverty of the Kwam participants being (almost) illiterate. Kwam was a development project like many others, in which huge amounts of money were spent in the name of the project but very little of the benefits reached the intended beneficiaries. Thus, as fieldwork ensued, the emphasis of research migrated from an empirical study of homestay hospitality, to actively assist with the struggle of the Kwam hostesses to maintain the project and gain autonomy for themselves. This study was from the outset reflexive, as the host’s point of view could technically only be presented by auto-ethnography. Then the investigation shifted to a form of engaged anthropology far exceeding advocacy as it is usually understood. The presentation of this can be called radical reflexivity, while it is simultaneously an ethnographical account in the sense of anthropology ‘at home’. It also implied, besides ethical concerns, revisiting literary sensibilities, such as the use of a third person narrative for the reflexive account. To conceptualize the development process of both Kwam and the research interventions Bourdieu’s ‘totality of capital’ (in which the strands of economic, symbolic, cultural and social capitals intertwine) proved most useful. By assessing the various capitals the development of the project and the power struggles central to it can be understood. This study confirms that long-term anthropological investigation is best suited to the study of development projects, if not necessary for real development to be effected. Reflexivity and ethnography are complementary methods to reveal truths which under certain research circumstances may have been very difficult or even impossible to research.
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Fraser, Barry John. "From hospitality classrooms to successful careers: An appraisal of Australian hospitality higher education". Thesis, Griffith University, 2017. http://hdl.handle.net/10072/373029.

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The higher education sector continues to struggle to ensure students’ learning outcomes are relevant to the requirements of workplaces (Bisoux, 2015; Mourshed, Farrell, & Barton, 2013; Playfoot & Hall, 2009). Moreover, hospitality education institutions particularly, continue to be criticised by employers for not meeting their employment needs (Finch, Peacock, Levallet, & Foster, 2016; Tsai, Goh, Huffman, & Wu, 2006). Therefore, it is important that hospitality education institutions begin to close the gap between the skills that students graduate with, compared to what the industry requires (Dopson & Tas, 2004; Min, Swanger, & Gursoy, 2016; Swanger & Gursoy, 2007). This thesis examines the curriculum and pedagogic requirements that contribute to beneficial graduate outcomes for Australian hotel management students. Specifically, the study seeks to identify the necessary competencies that make hotel management graduates more employable and achieve successful careers in the contemporary Australian hotel industry. Additionally, the study investigates how work integrated learning (WIL) experiences can assist graduates in obtaining the desired hotel industry competencies and further examines how WIL experiences can be best organised and enacted to enhance overall hotel management graduate outcomes. Purposefully a range of hotel managers are used as research participants, this endeavour provides for a phenomenological, employers’ and graduates’ perspective. The study adopts a mixed methods approach to data collection, which enables triangulation of various data. Conceptually, the study’s outcomes appraise, advance and potentially reposition the hotel management curriculum as embracing Australian international hotels, and enactment of students’ experiences more comprehensively. The study’s outcomes determine key currently required hospitality management competencies, and highlight these as being mostly soft skills. Furthermore, the findings identify the importance of experiential learning, and WIL in developing these essential soft skills, and thus, contributing to beneficial graduate outcomes for hotel management students. Additionally, the study potentially shapes how work integrated learning should progress in hotel management education, to the benefit of all stakeholders.
Thesis (PhD Doctorate)
Doctor of Education (EdD)
School Educ & Professional St
Arts, Education and Law
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Van, Oudtshoorn Clive Niel. "Elements in global hospitality expansion". Thesis, Nelson Mandela Metropolitan University, 2012. http://hdl.handle.net/10948/d1019970.

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This study reflects an investigation into four elements that could affect global expansion strategies within the hotel industry. In both emerging and developed economies, the increased growth within the services sector has become more apparent. There is considerable knowledge and literature available on the process of internationalisation, globalisation and expansion within the services sector and as this information is important to understand the internationalisation process itself, the decision to expand (cross border) presents a number of opportunities and challenges to the hotel industry. Hotels are comprised of a number of divisions and departments, which collectively offer unique services and facilities to various markets. Within this context, careful consideration is required with respect to an organisation‟s overall strategic objectives, the internal structure and how government and cultural influences and differences affect global expansion. Organisational matters such as strategic objectives as well as operational functions such as financial, marketing and sales, human resources and organisational design must also be considered as hotels require synergy within each of these various components in order to function optimally. When international or globalisation opportunities present themselves or are proactively sought, organisations need to ensure that various factors are clearly understood, analysed and identified. These include the most appropriate strategy required, the organisations own internal capacity levels, governmental influences and cultural dynamics. An in-depth literature review regarding the internationalisation process was conducted where-after a review was compiled and interviews set up with directors of hotel groups who are responsible for global expansion within their respective organisations. The sample included three local South African and two international hotel groups who either were contemplating or who had already expanded internationally. It is evident that hotel companies have a preference to non-equity based expansion either through management contracts or joint ventures. In addition, expansion into emerging markets required a different approach to that of developed markets and a unique understanding of the government and cultural influences of the host country was required.
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Kamari, Muhamad Naim. "Hospitality graduates : an employability model". Thesis, University of Surrey, 2003. http://epubs.surrey.ac.uk/2097/.

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Boyne, Stevan. "Leadership and motivation in hospitality". Thesis, Bournemouth University, 2012. http://eprints.bournemouth.ac.uk/20767/.

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Customer contact service employees in hospitality organisations have a critical role to play in satisfying customers’ expectations. However, it is recognised that hospitality service jobs are often associated with low pay, long and anti-social hours, unstable and seasonal employment, low job status, a lack of career opportunities and poor levels of benefits. In the light of factors such as these, which are likely to militate against high levels of motivation - and consequently to reduce the quality of customer service - addressing hospitality customer service employees’ motivation can be viewed as a priority for hospitality management. Inspirational, motivational leaders can motivate employees to ‘perform beyond expectations’ and previous studies of leadership in hospitality have demonstrated a number of positive outcomes related to the presence of inspirational leaders. No studies have been identified, however, that have measured the specific influence of motivational leadership on hospitality service employees’ job performance. To evaluate the contribution of motivational leadership to employee work motivation, work motivation was measured using both employee attitudes and job performance. Data were collected from a sample of non-supervisory waiting staff in hotel businesses in the UK. In total, two hundred and thirteen usable survey forms were returned from twenty seven UK hotels with table service restaurants. All of the participating organisations were rated as three or four stars and the mean number of non-supervisory waiting staff in these hotels was twenty three. The study finds that motivational leadership, alongside employee perceptions of empowerment and employees’ work orientations, contributes positively to both work attitudes and job performance. The research also finds that motivational leadership enhances employees’ work meaning and understanding of organisational goals (mission clarity). In addition to its empirical dimensions, the research contributes to hospitality studies theory by critically appraising the leadership-related hospitality literature and making recommendations for the future progress of hospitality leadership studies.
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Kostynets, V. "Innovative concepts of hospitality services". Thesis, Київський національний університет технологій та дизайну, 2020. https://er.knutd.edu.ua/handle/123456789/16913.

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Książki na temat "Hospitality"

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Business and Technician Education Council (Great Britain) i Edexcel (Organization), red. Hospitality. Harlow: Heinemann, 2008.

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Dahl), Schulz Christian (Christian, red. Hospitality. New York, NY: Ferguson, 2010.

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Illinois. Dept. of Employment Security. Hospitality. Springfield, Ill.]: Illinois Dept. of Employment Security, 2001.

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Pennell, Ann. Hospitality. Coventry: SCIP, 1995.

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Baum, Tom. Hospitality Management. 1 Oliver's Yard, 55 City Road, London EC1Y 1SP United Kingdom: SAGE Publications Ltd, 2011. http://dx.doi.org/10.4135/9781446261941.

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Bowie, David. Hospitality Marketing. Description: 3rd edition. | Abingdon, Oxon ; New York, NY : Routledge,: Routledge, 2016. http://dx.doi.org/10.4324/9781315682549.

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Mubirumusoke, Mukasa. Black Hospitality. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-95255-6.

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Messenger, Sally, i Humphrey Shaw. Hospitality Management. London: Macmillan Education UK, 1991. http://dx.doi.org/10.1007/978-1-349-21595-9.

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Security, Illinois Department of Employment. Hospitality & tourism. Springfield, Ill.]: Illinois Dept. of Employment Security, 2007.

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Joy, Belal Husain. Hospitality Bangladesh. West Drayton: Dynamic International, 1987.

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Więcej źródeł

Części książek na temat "Hospitality"

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McMaster, Juliet. "Hospitality". W Jane Austen the Novelist, 47–58. London: Palgrave Macmillan UK, 1996. http://dx.doi.org/10.1007/978-1-349-24680-9_4.

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Balch, Alex. "Hospitality". W Immigration and the State, 225–42. London: Palgrave Macmillan UK, 2016. http://dx.doi.org/10.1057/978-1-137-38589-5_10.

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McMaster, Juliet. "Hospitality". W Jane Austen the Novelist, 47–58. London: Palgrave Macmillan UK, 1996. http://dx.doi.org/10.1057/9780230375468_4.

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Pineda, Ana María. "Hospitality". W The Wiley-Blackwell Companion to Religion and Social Justice, 306–18. Chichester, UK: John Wiley & Sons, Ltd, 2012. http://dx.doi.org/10.1002/9781444355390.ch20.

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Vassallo, Helen. "Hospitality". W Towards a Feminist Translator Studies, 120–45. New York: Routledge, 2022. http://dx.doi.org/10.4324/9781003032281-6.

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Lugosi, Peter. "Hospitality". W Encyclopedia of Tourism, 1–4. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-319-01669-6_101-2.

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Lugosi, Peter. "Hospitality". W Encyclopedia of Tourism, 1–4. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-319-01669-6_101-3.

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Marcelo, Gonçalo. "Hospitality". W The Palgrave Handbook of Utopian and Dystopian Literatures, 675–85. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-88654-7_53.

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Lugosi, Peter. "Hospitality". W Encyclopedia of Tourism, 433–36. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-01384-8_101.

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Lugosi, Peter. "Hospitality". W Encyclopedia of Tourism, 1–4. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-01669-6_101-1.

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Streszczenia konferencji na temat "Hospitality"

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Gude, Rasmus. "Digital hospitality". W the International Conference. New York, New York, USA: ACM Press, 2010. http://dx.doi.org/10.1145/1842993.1843098.

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Coleman, Emma. "Hospitality and Mood". W the Southern African Institute for Computer Scientist and Information Technologists Annual Conference 2014. New York, New York, USA: ACM Press, 2014. http://dx.doi.org/10.1145/2664591.2664621.

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Ikkala, Tapio, i Airi Lampinen. "Monetizing Network Hospitality". W CSCW '15: Computer Supported Cooperative Work and Social Computing. New York, NY, USA: ACM, 2015. http://dx.doi.org/10.1145/2675133.2675274.

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Liu, Shu-Chuan, i Chung-Hao Chen. "Balanced Scorecard in Hospitality". W 2013 7th International Conference on Complex, Intelligent, and Software Intensive Systems (CISIS). IEEE, 2013. http://dx.doi.org/10.1109/cisis.2013.120.

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Athikkal, Sagina, i John Jenq. "Voice Chatbot for Hospitality". W 12th International Conference on Computer Science and Information Technology (CCSIT 2022). Academy and Industry Research Collaboration Center (AIRCC), 2022. http://dx.doi.org/10.5121/csit.2022.121315.

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Chatbot is a machine with the ability to answer automatically through a conversational interface. A chatbot is considered as one of the most exceptional and promising expressions of human computer interaction. Voice-based chatbots or artificial intelligence (AI) devices transform human-computer bidirectional interactions that allow users to navigate an interactive voice response (IVR) system with their voice generally using natural language. In this paper, we focus on voice based chatbots for mediating interactions between hotels and guests from both the hospitality technology providers’ and guests’ perspectives. We developed a hotel web application with the capability to receive a voice input. The application was developed with Speech recognition and deep synthesis API for voice to text and text to voice conversion, a closed domain question answering (cdQA) NLP solution was used for query the answer.
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Agrawal, Ashish, i T. V. Prabhakar. "Hospitality of cloud platforms". W the 28th Annual ACM Symposium. New York, New York, USA: ACM Press, 2013. http://dx.doi.org/10.1145/2480362.2480441.

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Radović, Nikica, i Tijana Radojević. "OPERATIONAL BUDGETING IN HOSPITALITY". W FINIZ 2014. Belgrade, Serbia: Singidunum University, 2014. http://dx.doi.org/10.15308/finiz-2014-43-44.

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Ivančić, Ivana, Marina Laškarin Ažić i Antonio Badurina. "THE ROLE OF EDUCATION IN THE HOSPITALITY INDUSTRY – LITERATURE REVIEW". W Tourism and hospitality industry. University of Rijeka, Faculty of Tourism and Hospitality Management, 2023. http://dx.doi.org/10.20867/thi.26.15.

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Purpose - Developing the skills and competencies of employees through education and training is paramount to any business system. In tourism, especially in the hospitality industry, this is particularly important because of the special dynamics of the business, the variability of the environment, and the availability of labor. The purpose of this paper is to summarize and analyze research on education in the hospitality industry in the past decade (2012-2022). Design /Methodology - To create a systematic literature review, the authors analyzed articles indexed in the Web of Science database (Web of Science Core Collection). Based on a keyword search and content analysis, 138 research articles published in leading tourism and hospitality journals were identified as relevant to this study. Approach - The analysis of articles and conference proceedings followed a multi-step process. After selecting the relevant articles, two programs were used for further research. For citation and co-authorship analysis, the program Clarivate, and for co-authorship by country elements and cooccurrence analysis, the program VOSviewer. Findings - The findings of the paper provide an overview of education in the field of the hospitality industry and track the evolution of hospitality education over time. The paper identifies new areas of research in hospitality education. Originality of the research/Contribution - The contribution of the paper is a systematic literature review of hospitality education. The paper provides analysis of trends in current scientific research and defines under-researched segments of hospitality education.
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Ivančić, Ivana, Krešimir Mikinac i Goran Ćorluka. "TRENDS IN HOSPITALITY HIGHER EDUCATION: ANALYSIS OF EDUCATION PROGRAMS IN FIRST 15 QS WORLD UNIVERSITIES". W Tourism and hospitality industry. University of Rijeka, Faculty of Tourism and Hospitality Management, 2023. http://dx.doi.org/10.20867/thi.26.12.

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Purpose - The changes caused by economic and technological development are present in all sectors of an advanced industrial society. The educational sector as such is not exempt from such changes; on the contrary, changes in the educational sector are becoming necessary. The challenges in transforming the entire educational system affect all segments of the educational process, including curricula, learning materials, teaching practices, and educational stakeholders. The hospitality industry, as a part of the overall economy based on human resources due to its specificity, is different from other industries and as such has a direct impact on the design of the educational model for future hospitality employees. Methodology - This paper aims to identify trends in higher education institutions for the hospitality industry, with a particular focus on analyzing the top 15 QS ranking world universities. The focus of the paper is to identify the challenges faced by higher education institutions specializing in the field of hospitality education and to analyze the educational programs that respond to the challenges and needs of the market. For the analysis of the collected data, the study used a qualitative methodology, employing a summative content analysis. Findings - The analysis of the educational system of established universities in the field of tourism and hospitality provides insight into specific teaching models for the hospitality industry. The results of the research showed that the focus of universities is in the segment of a tailor-made specialization, an internship in high-quality hospitality brands, and subjects that have foundations in hospitality, management, food and beverage, and marketing. Contribution - The research findings of this paper provide insight into the direction of further innovation of degree programs specializing in the hospitality field.
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Castillo Canalejo, Ana Mª, Sandra Mª Sánchez Cañizares, Guzmán Antonio Muñoz-Fernández i César Mora Márquez. "TOURISTS’ SATISFACTION WITH GASTRONOMY: PERCEPTIONS OF RESTAURATEURS IN CÓRDOBA AND OXFORD". W Tourism and hospitality industry. University of Rijeka, Faculty of Tourism and Hospitality Management, 2023. http://dx.doi.org/10.20867/thi.26.6.

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Purpose - The aim of this study is to gain an understanding of restauranteurs’ perceptions about their customers’ satisfaction with the service provided in their establishment, focusing on two European cities - one British (Oxford) and another Spanish (Córdoba). The study also examines the potential relationship between this perceived satisfaction and factors external to the quality of the restaurant service. These include the customer’s motivation for visiting the city, his/her knowledge of the restaurant and the city, and the tourism authorities’ support for the city’s gastronomy and tourism. Methodology - The empirical research is based on the collection of primary information through a survey specifically designed to test the hypotheses formulated in the proposed theoretical model. The model used to check the proposed hypotheses was tested using the Partial Least Squares (PLS) approach Findings - After analysing the results, it can be observed that tourists’ motivation for choosing a destination and their prior knowledge about the city and its gastronomy positively influence their level of satisfaction. Significant differences also emerge in the comparative analysis of the two cities. For Oxford restaurateurs, the most important and significant variable influencing satisfaction is the motivation of tourists who visit the city, while Cordoba restaurateurs hold that satisfaction is positively influenced by all three of the external factors analysed, albeit to different degrees. The main one of these is the tourist’s knowledge about the gastronomy and the city, followed by the complementary offer and the official support for tourism and gastronomy, and last of all the tourist’s motivation, which is barely significant. Contribution - The results of this study are of interest to both academics and those working in the f ield of tourism management. The main practical implication of this work is the understanding it offers of restaurateurs’ perceptions, in two different European cultural cities, of factors external to the restaurant service which can affect their tourist customers’ satisfaction. It is not uncommon for these perceptions to be translated into demands made of the tourist authorities. Identifying such factors helps us to understand these demands, but also helps to explain the diversity of perceptions on which sectoral organizations in different European countries base their demands to the common European authorities. In this study, it can be surmised that cultural differences affect the needs perceived by restaurateurs.
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Raporty organizacyjne na temat "Hospitality"

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Wong, Alan. Overtourism: Potential Short- and Long-term Solutions. Asian Productivity Organization, maj 2024. http://dx.doi.org/10.61145/ddbu1861.

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Tourist numbers are rising postpandemic. While a needed boost for the travel/hospitality sector, accompanying overcrowding can be daunting for tourists and locals alike. In his P-Insights report, Dr. Alan Wong, Founder of G&D Hospitality, Tourism & Educational Consulting, gives short- and long-term practical advice with examples on avoiding overtourism based on 11 strategies adopted by the UN World Tourist Organization and four from his own long experience focused on ecotourism, tourism taxes, technology, and, most importantly, education.
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Kraynova, O. S., T. E. Lebedeva i O. A. Sukhanova. Innovative management technologies in the tourism and hospitality industry: regional aspect. Ljournal, 2016. http://dx.doi.org/10.18411/kray-2016-mong-00034.

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Brazhnikov, V. I., i N. M. Orlova. Development of user applications for micro organizations of tourism and hospitality. Ailamazyan Program Systems Institute of Russian Academy of Sciences, sierpień 2023. http://dx.doi.org/10.12731/ofernio.2023.25186.

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Linge, Tone Therese, Olga Gjerald, Åse Helene Bakkevig Dagsland, Kai Victor Myrnes-Hansen, Huseyin Arasli i Trude Furunes. In Pursuit of Fair Work: Taking a closer look at the Norwegian hospitality industry. University in Stavanger, wrzesień 2023. http://dx.doi.org/10.31265/usps.269.

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This report highlights the findings and implications of research conducted in the Norwegian hospitality sector during the Covid-19 pandemic. The report focuses on workers’ experiences in the industry, using the Fair Work Principles: fair contracts, fair pay, fair conditions, fair management, and fair representation. Similar surveys have been conducted among hospitality workers in Ireland, Scotland, Greece, Australia, and New Zealand. The Norwegian survey was conducted between September 2021 – March 2022 and generated 853 responses of which 585 were complete from workers in the Norwegian hospitality sector. The respondents varied in gender, age, nationality, role within the sector, contract type and length of service. The results, based on the five key Fair Work Principles, show that the Norwegian hospitality sector still has some work to do to ensure that all workers in the industry experience fair work. Employees in the Norwegian worklife have a strong formal employment protection due to the Working Environment Act (Working Environment Act, 2005), in addition to other laws and regulations. Over 90 % of the participants reported that they were on permanent contracts, either full-time or part-time. However, although Norway has strong rules and regulations concerning employee rights, the survey reveals shortcomings concerning the greyer areas such as a lack of opportunities for pay rise or promotion, workplace training, not getting the rest breaks that workers are entitled to, and uncertainty whether the workers received the correct overtime pay. Some of the most concerning findings in the Norwegian hospitality sector were related to fair conditions, where an alarmingly high number participants reported that they had either experienced or witnessed harassment, abuse and bullying in their workplaces. Most of the abuse came from customers, but many of the respondents also mentioned colleagues and supervisors/ managers as perpetrators of abuse, harassment and bullying. Furthermore, over 40 percent of those who stated that they had experienced or witnessed abuse, harassment or bullying in the workplace declared that they did not report it further due to different reasons such as that they did not know where to report, did not think that anything would be done, or that they were afraid of losing their job. Concerning fair management, a third of the participants stated that they did not feel as though they were treated with dignity and respect, or that they received supportive feedback from their managers. Only half of the participants reported that they had received some kind of training in their job. The findings indicate that the types of training and development opportunities offered to employees were largely dependent on the specific workplace. Ultimately, the findings highlight the following key areas for improvement in the Norwegian hospitality industry: Opportunities for pay rise and promotion Opportunities for training Cultural change: Working to change the industry specific culture of tolerating abuse and harassment among employees in the hospitality industry Management of staff: Increased respect and perceptions of being listened to and making a difference
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Rhoades, Kimberly P. Perceived Hospitality Manager Training Effectiveness: Traditional-Style, Computer-Based, and Blended Training. Fort Belvoir, VA: Defense Technical Information Center, listopad 2002. http://dx.doi.org/10.21236/ada410698.

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Parker, Graham B., Brian K. Boyd, Joseph M. Petersen, W. Goetzler, K. J. Foley i T. A. Sutherland. Scoping Report: Advanced Technologies for Multi-Load Washers in Hospitality and Healthcare. Office of Scientific and Technical Information (OSTI), marzec 2013. http://dx.doi.org/10.2172/1072907.

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Iakovlev. BASIC CHARACTERISTICS OF ETHNOSOCIAL AND CULTURAL COMPETENCE OF ECONOMISTS IN TOURISM AND HOSPITALITY MANAGEMENT. Federal State Budgetary Educational Establishment of Higher Vocational Education "Povolzhskaya State Academy of Physical Culture, Sports and Tourism" Naberezhnye Chelny, grudzień 2013. http://dx.doi.org/10.14526/36_2013_1.

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Kraynova, O. S. Innovative tools for managing business processes companies in tourism and hospitality industry: logistic approach. Ljournal, 2015. http://dx.doi.org/10.18411/kray-2015-artc-00048.

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Boyd, Brian K., Graham B. Parker, Joseph M. Petersen, Greg Sullivan, W. Goetzler, K. J. Foley i T. A. Sutherland. Demonstration of Advanced Technologies for Multi-Load Washers in Hospitality and Healthcare -- Wastewater Recycling Technology. Office of Scientific and Technical Information (OSTI), sierpień 2014. http://dx.doi.org/10.2172/1151876.

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Pérez, Santiago. Southern (American) Hospitality: Italians in Argentina and the US during the Age of Mass Migration. Cambridge, MA: National Bureau of Economic Research, lipiec 2019. http://dx.doi.org/10.3386/w26127.

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