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An Investigation Of Work Environment Characteristics And Work Engagement Of Limited- And Full-Service Hotel, Robert Jerald Thompson 2016 University of Southern Mississippi

An Investigation Of Work Environment Characteristics And Work Engagement Of Limited- And Full-Service Hotel, Robert Jerald Thompson

Dissertations

Today, employee work engagement is viewed as one of the most important issues for corporations, given its influence on individual and organizational productivity and performance (Attridge, 2009; Czarnowsky, 2008). As a result, all organizations desire employees who are engaged, in particular the hospitality industry. As a service-providing sector of the hospitality industry, hotels are reliant on front-line employees to conduct strong customer-employee interactions and provide efficient service delivery while exceeding customer expectations (Kusluvan, 2003). The hospitality industry needs employees who are committed to the organization and one who is passionate, striving to go the extra mile, and offering discretionary effort ...


Team Leaders And Team Members In Interorganizational Networks: An Examination Of Structural Holes And Performance, Alex M. Susskind, Peggy R. Odom-Reed, Anthony E. Viccari 2016 Cornell University School of Hotel Administration

Team Leaders And Team Members In Interorganizational Networks: An Examination Of Structural Holes And Performance, Alex M. Susskind, Peggy R. Odom-Reed, Anthony E. Viccari

Alex M. Susskind

Through the examination of 11 intact interuniversity research project teams, this study examines the relationship between team leaders, team members, their communication networks (represented as structural holes), and performance. The study shows that in the conduct of their work, the team leaders bridged more structural holes than team members. Although team leaders demonstrated a higher level of out-of-alliance performance, they did not demonstrate higher levels of individual performance on their teams (compared with team members). Furthermore, we examined the relationship between structural holes and both individual team member performance and overall team performance. Contrary to our expectations, bridging structural holes ...


Wine Cellar Management Tool, Version 3.1.0., Gary Thompson 2016 Cornell University School of Hotel Administration

Wine Cellar Management Tool, Version 3.1.0., Gary Thompson

Center for Hospitality Research Tools

Version 3 of the Wine Cellar Management Tool incorporates six years of experience in using this spreadsheet-based application, which is designed to assist a wine owner in tracking the status of bottles being cellared. By keeping track of a wine’s drinkability window, the tool provides the wine owner with the information needed to promote, open, or continue to store wines in a collection. Version 3 adds functionality and fixes bugs in the first two releases of this tool, also making it easier to use by allowing one to focus on a specific category of wine and improving decision support ...


Volume Or Value: A Policy Decision For Turkey׳S Tourism Industry, Ahmet Ozturk, Mathilda van Niekerk 2016 University of Central Florida

Volume Or Value: A Policy Decision For Turkey׳S Tourism Industry, Ahmet Ozturk, Mathilda Van Niekerk

Mathilda van Niekerk

Turkey has seen an overall increase in both international tourist arrivals and receipts over the past decade. While this would normally be seen unequivocally as a good news story, the simple facts may be deceiving. Although tourist arrival figures and tourism receipts are still increasing, there has been a decline in the rate of growth of both. Moreover, the rate of growth for tourism receipts has decreased more than the rate of growth for tourist arrivals. If this trend continues, it is likely to create a situation where one could begin to question the future economic sustainability of Turkey׳s ...


The Influences Of Tourism Awareness On The Travel Patterns And Career Choices Of High School Students In South Africa, Mathilda van Niekerk, Melville Saayman 2016 University of Central Florida

The Influences Of Tourism Awareness On The Travel Patterns And Career Choices Of High School Students In South Africa, Mathilda Van Niekerk, Melville Saayman

Mathilda van Niekerk

Purpose– The aim of this paper is to investigate whether tourism awareness can be created through introducing tourism as a subject in high schools in South Africa. It also explores if studying tourism as a high-school subject has an influence on the travel patterns of students and their parents, and if it stimulates students to pursue a career in the tourism industry.

Design/methodology/approach– The study is exploratory in nature. Based on a literature review, a questionnaire was developed and administered to 250 students with tourism as a high-school subject (research group), 250 students without tourism as a high-school ...


Hotel Performance Impact Of Socially Engaging With Consumers, Chris K. Anderson, Saram Han 2016 Cornell University School of Hotel Administration

Hotel Performance Impact Of Socially Engaging With Consumers, Chris K. Anderson, Saram Han

Center for Hospitality Research Reports

User reviews have become a critical aspect of the travel research process, as evidenced, for instance, by TripAdvisor having over 350 million unique monthly visitors.1 One benefit of these posted reviews is that hotels can address issues raised by consumers in an effort to improve consumer satisfaction along with review scores. Given the importance of consumer reviews, one goal for hotels is to find ways to improve their social media performance (with a goal of boosting financial outcomes). In this report we examine the effects of reviews posted on TripAdvisor to look at non-operational and relatively inexpensive ways in ...


Aniar : Restaurant And Boutique Cookery School, Aniar, Galway 2016 Dublin Institute of Technology

Aniar : Restaurant And Boutique Cookery School, Aniar, Galway

Menus of the 21st Century

Aniar is a terroir based restaurant located in Galway’s West End. The word terroir is usually associated with wine-making: the combination of factors, including soil, climate, and environment, that gives a wine its distinctive character. In the case of our restaurant, we use the word in order to describe the way in which our food comes from the specific place that is Galway and the west of Ireland. We hope to reveal the distinct and various food stuffs that make up our particular landscape, through our farms, the wildlands and the shores that surround us. The natural course of ...


Home Bird - Albariño & Rias Baixas, Diarmuid Cawley 2016 Dublin Institute of Technology

Home Bird - Albariño & Rias Baixas, Diarmuid Cawley

Other resources

The D.O. of Rias Baixas is young in relative terms but unique in Spain and most elsewhere for its production of wines from the Albarino grape variety. This report draws upon a trip to the region to assess why Albarino is so successful but has also taken up an almost homogenistic form for fear of tampering with this success.


Fitting Restaurant Service Style To Brand Image For Greater Customer Satisfaction, Michael D. Giebelhausen, Evelyn Chan, Nancy J. Sirianni 2016 Cornell University School of Hotel Administration

Fitting Restaurant Service Style To Brand Image For Greater Customer Satisfaction, Michael D. Giebelhausen, Evelyn Chan, Nancy J. Sirianni

Center for Hospitality Research Reports

Supported by academic researchers, the restaurant industry has devoted enormous effort to the task of conceptualizing and developing measures of “service quality,” 1 based on the reasonable proposition that restaurant guests’ satisfaction relies on quality of service. However, it has become clear to us that quality alone is not the full measure of how restaurant guests gauge or react to their servers’ actions. Consequently, in this CHR report, we measure the effects of “service style,” which we conceptualize as a manner of delivering guest service that is specifically identifiable on some dimension other than quality. We feel that this issue ...


The Future Of Distribution Management In The Restaurant Industry, Sheryl E. Kimes 2016 Cornell University School of Hotel Administration

The Future Of Distribution Management In The Restaurant Industry, Sheryl E. Kimes

Sheryl E. Kimes

Restaurants that take reservations have traditionally had complete control over their distribution and have relied on customers calling the restaurant to make reservations. Restaurant distribution is rapidly changing as third-party reservation sites such as OpenTable.com and http://UrbanspoonRez.com have entered the market and restaurants offer online reservations through their own websites. The emergence and popularity of these sites offers the possibility for true distribution and revenue management to evolve in the restaurant industry. In the future, the use of mobile reservations applications and third-party sites will continue to grow as restaurant IT systems begin to become more integrated ...


Technology- And Human-Intensiveness In Room Rate-Setting: A Study Of Four Styles Among Asia-Pacific Hotels, Lewis K. S. Lim, Sheryl E. Kimes 2016 Nanyang Technological University

Technology- And Human-Intensiveness In Room Rate-Setting: A Study Of Four Styles Among Asia-Pacific Hotels, Lewis K. S. Lim, Sheryl E. Kimes

Sheryl E. Kimes

Room rate-setting is a complex and challenging task that carries many financial and non-financial consequences for hotels. The extent to which a hotel emphasizes technology and/or human processes defines its rate-setting style. A survey of 170 hotels in the Asia-Pacific region reveals that hotels generally practice four major rate-setting styles. The style varies not only across hotels but also among hotels within the same chain. Importantly, hotels practicing the high technology-intensive/high human-intensive style are likely to produce better financial performance than other hotels. Hotels can promote both technology- and human-intensiveness by developing certain organizational traits and cultures. This ...


Revenue Management In Restaurants: Unbundling Pricing For Reservations From The Core Service, Sheryl E. Kimes, Jochen Wirtz 2016 Cornell University School of Hotel Administration

Revenue Management In Restaurants: Unbundling Pricing For Reservations From The Core Service, Sheryl E. Kimes, Jochen Wirtz

Sheryl E. Kimes

A substantial minority of restaurant guests would be willing to pay separately for a restaurant reservation, while a much larger group is not supportive of this approach, according to an online survey of 297 U.S. residents. Those respondents who are most likely to accept the idea of paying for a reservation represent customers who are also relatively familiar with this practice. The survey respondents were reacting to three possible scenarios for unbundling the value of the reservation from that of the meal itself. Based in part on actual industry practice, the three scenarios are (1) a reservations company charges ...


Restaurant Revenue Management: Could It Work?, Sheryl E. Kimes 2016 Cornell University School of Hotel Administration

Restaurant Revenue Management: Could It Work?, Sheryl E. Kimes

Sheryl E. Kimes

In general, companies using revenue management forecast by the inventory unit they sell, the time interval they sell it for and the price they charge for it. Forecasting in most restaurants is fairly rudimentary, and generally the only forecasts made is the daily number of covers (customers). In order to be able truly to manage customer arrivals, restaurants should first develop detailed forecasts of customer arrivals by hour and party size. Restaurants are not quite ready to forecast by length of stay, because it is not typical to ask how long guests will need the table, but if the restaurant ...


The Role Of Relational Expertise In Professional Service Delivery, Kate Walsh 2016 Cornell University School of Hotel Administration

The Role Of Relational Expertise In Professional Service Delivery, Kate Walsh

Kate Walsh

[Excerpt] The service organization has become the literal mainstay of the U.S. economy. As the predominant form of U.S.-based business, by 1990 service organizations contributed more than 72% of our GNP (Bowen & Cummings, 1990). Yet, while service organizations have been growing in both size and significance in the United States, it was not until the 1980s that organizational researchers began to specifically examine the nature of services. Most of this research studied transactional service encounters between customers and employees, which are temporary, often impersonal, and sometimes nonrecurring interactions between consumers and many types of service providers, such ...


Women In Hospitality, Judi Brownell, Kate Walsh 2016 Cornell University School of Hotel Administration

Women In Hospitality, Judi Brownell, Kate Walsh

Kate Walsh

[Excerpt] It is unlikely that there will ever come a time when gender in the workplace will not matter. Regardless of culture, historical context, or social circumstance, men and women view the world - and often each other - through gender-specific lenses (Tannen, 1990; Arliss and Borisoff, 1998). While this element of diversity has the potential to enrich workplace interactions and improve organizational outcomes, it also brings with it issues of power, justice, and identity. Hospitality organizations, in particular, have been the focus of numerous studies as women in service contexts - whether consumers, employees, or leaders - confront gender-linked dilemmas that are particularly ...


A World Ranking Of The Top 100 Hospitality And Tourism Programs, Denver Severt, Dana Tesone, Tim Bottorff, Monica Carpenter 2016 University of Central Florida

A World Ranking Of The Top 100 Hospitality And Tourism Programs, Denver Severt, Dana Tesone, Tim Bottorff, Monica Carpenter

Tim Bottorff

The article provides an analysis of scholarly contributions to 11 hospitality and tourism refereed journals for the years 2002 to 2006. It presents the top 100 programs as ranked by instances of publications across 11 journals for a recent 5-year period. For the 5-year period, results indicate The Hong Kong Polytechnic University in the top position based on sums of instances, authors, and articles. Second, the researchers updated, modified, and extended a previous study published by the Journal of Hospitality & Tourism Research for similar information for the years 1992 to 2001. Following the update, an additional 15-year aggregate snapshot of ...


A Life-Cycle Perspective Of Professionalism In Services, Benjamin Lawrence, Jie J. Zhang, Janelle Heineke 2016 University of Vermont

A Life-Cycle Perspective Of Professionalism In Services, Benjamin Lawrence, Jie J. Zhang, Janelle Heineke

Benjamin Lawrence

In this article, we develop a professional service life cycle model to describe the changes in professional work over time. We explore the drivers of these changes through an in-depth longitudinal case study of one specific professional service – Leadership in Energy & Environmental Design (LEED) consulting. We focus on understanding the evolutionary path of LEED consulting work as a result of its knowledge base, community and response to market and technological forces. Case evidence demonstrates an inherent tension between innovation and commodification resulting from multiple demands through various developmental stages. The life cycle model has important implications for value-creation in professional ...


Revenue Management In Restaurants: Unbundling Pricing For Reservations From The Core Service, Sheryl E. Kimes, Jochen Wirtz 2016 Cornell University School of Hotel Administration

Revenue Management In Restaurants: Unbundling Pricing For Reservations From The Core Service, Sheryl E. Kimes, Jochen Wirtz

Center for Hospitality Research Reports

A substantial minority of restaurant guests would be willing to pay separately for a restaurant reservation, while a much larger group is not supportive of this approach, according to an online survey of 297 U.S. residents. Those respondents who are most likely to accept the idea of paying for a reservation represent customers who are also relatively familiar with this practice. The survey respondents were reacting to three possible scenarios for unbundling the value of the reservation from that of the meal itself. Based in part on actual industry practice, the three scenarios are (1) a reservations company charges ...


Food Preparation Scheduling Tool, Gary Thompson 2016 Cornell University School of Hotel Administration

Food Preparation Scheduling Tool, Gary Thompson

Center for Hospitality Research Tools

This is a general planning tool with the scope of a single day, rather than a detailed real-time planning tool. It is designed both to illustrate and to help manage the complexities of scheduling food-service preparation work. The tool is limited to 10 people and 10 resources or pieces of equipment, and it uses time increments of 15 minutes. We illustrate the capabilities of the tool via sample files for the preparation of a BBQ-theme dinner party. The tool uses a variety of inputs—including people, equipment, and the recipes that need to be prepared in a given day—and ...


Estimating Total Number Of Attendees To An Open Free Non-Gated Outdoor Cultural Event – A Case Of Zora! Festival In Eatonville, Florida, Usa, Tadayuki Hara, Kimberly S. Severt, Valeriya Shapoval 2016 Rosen College of Hospitality Management, University of Central Florida

Estimating Total Number Of Attendees To An Open Free Non-Gated Outdoor Cultural Event – A Case Of Zora! Festival In Eatonville, Florida, Usa, Tadayuki Hara, Kimberly S. Severt, Valeriya Shapoval

Journal of Tourism Economics, Policy and Hospitality Management

The purpose of this study is to make better estimation of number of attendees to an open, free cultural festival. After reviewing various advanced and available techniques, including aerial photographs and forecasting methods, we choose to utilize a simple quantitative method of counting attendees physically at four multiple points of entry to an open, free festival, where researchers are estimated to capture 80~95% of all attendees according to organizers, town administrators and residents. We used the structured sampling of 15 minutes’ actual counting in every hour at four locations, including three entry points and one central point, with hand-held ...


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