Hospitality Administration and Management Commons^™

An Assessment Of Generation Z’S Preferences For Guest-Facing Hotel Technologies, Jennifer Jaimes, Mehmet Erdem, Chih Chien Chen, Bill Doyle

Hospitality Faculty Research

Generation Z, also commonly described as Digital Natives, is a notable emerging market for hoteliers. Given the ever-evolving nature of the consumers, existing marketing strategies may not always be effective for incoming generational cohorts. This exploratory study submits that examining Generation Z members’ perceptions on guest-facing hotel technologies could yield useful information for new marketing strategies. The findings establish that guest-facing technologies is an important consideration for the members of Generation Z when selecting a hotel accommodation and they are willing to pay more for a hotel property that offers them. However, the level of perceived importance of such technologies …

The Influence Of Employee Engagement On Discretionary Effort And Job Performance In The Cruise Line Customer Contact Center Workplace, Stephen B. Rodoquino Iii

FIU Electronic Theses and Dissertations

This nonexperimental, correlational study examined the relation among job fit,

psychological climate, and employee engagement and discretionary effort and job

performance. An Internet-based self-report survey was administered to a sample of 307

cruise line customer contact center reservation agents. The research hypotheses were

evaluated using correlational and hierarchical regression analytic procedures.

Job fit and psychological climate were linked positively and significantly with

employee engagement and employee engagement accounted for significant variance in

both discretionary effort and job performance. In evaluating the discretionary effort

conceptual model, after statistically controlling for gender, ethnicity and amount of job

experience, the results of the …

Seeking Reward Or Avoiding Risk From Restaurant Reviews: Does Distance Matter?, Esther Kim, Sarah Tanford

Department of Hospitality and Tourism Faculty Scholarship and Creative Works

Purpose

The purpose of this paper is to evaluate the extent to which consumers will exert more effort to avoid risk (negative reviews) versus seek reward (positive reviews) when making a restaurant decision.

Design/methodology/approach

This study investigates the influence of distance and review valence on restaurant decisions. A 2 (base restaurant review valence: negative, neutral) × 2 (target restaurant review valence: neutral, positive) × 2 (distance: 30 min, 60 min) between-subjects factorial design was used.

Findings

People exert more effort to seek a reward versus avoid a risk. People will drive any distance to dine at a restaurant with positive …

Can Training Restaurant Servers On Managing Customer Harassment Influence Turnover Intentions?, Mariza Budri

Honors College

This pilot study seeks to answer if customer harassment training can influence server's turnover intentions. My research question was formed from the lack of literature surrounding customer-perpetrated sexual harassment. The articles that do address this phenomenon explain the disruptions it causes in the workplace along with the detrimental effects it has on the employees. Through this research I came up with the question: Can training restaurant servers on managing customer harassment influence turnover intentions? This was a mixed-method study that included five semi-structured interviews and a questionnaire. The women I interviewed dealt with customer sexual harassment either daily or weekly …

Perception Of Travel Motivation And Intention For Chinese Cruise Travelers: Toward An Integrated Model, Tianyu Pan

FIU Electronic Theses and Dissertations

Understanding the decision-making process and predicting cruise consumers behavior are critical. This study develops and tests a structural equation model (SEM) using the Theory of Planned Behavior (TPB) and Motivation – Satisfaction Theory to explain Chinese consumers travel motivation and behavioral intention in the cruise industry. Nine hypotheses were proposed regarding the relationships between second-order factor Motivation, travel satisfaction, and the original TPB constructs. Results of the study demonstrated that the integrated model fits the data relatively well, exploring the driving factors of Chinese consumers to participate in cruise travel. The path weight of every hypothesis is significant, and all …

Customer Satisfaction Index Of Singapore 2019: Q3 Results, Institute Of Service Excellence, Smu

Research Collection Institute of Service Excellence (2007-2024)

The Customer Satisfaction Index of Singapore (CSISG) computes customer satisfaction scores at the national, sector, sub-sector, and company levels. The CSISG serves as a quantitative benchmark of the quality of goods and services produced by the Singapore economy over time and across countries. This is the CSISG’s 13th year of measurement.

School Of Culinary Arts & Food Technology-Autumn Newsletter 2019, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

Assistant Head, School Culinary Arts And Food Technology,, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

Service For Millenials, Joan Chang

Research Collection Institute of Service Excellence (2007-2024)

Joan Chang of Lloyd’s Inn relates the importance of branding for a younger audience and the changing landscape of service in boutique hospitality.

Handmade With Love, Anna Lim

Research Collection Institute of Service Excellence (2007-2024)

Anna Lim of The Soup Spoon discusses the importance of investing in staff engagement and keeping true to your brand DNA.

Repackaging Convenience, Min Ling Leow

Research Collection Institute of Service Excellence (2007-2024)

Leow Min Ling of Anthony The Spice Maker reflects on updating her family business to preserve Singapore’s traditional flavours.

Scaling For The Masses, Junting Ang

Research Collection Institute of Service Excellence (2007-2024)

Ang Junting of Hai Sia Seafood traces the journey of updating a traditional business in a demanding trade to attract and retain talent.

School Of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Autumn, 2019, James Murphy

Articles

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

Hospitality Shindig Kentucky Derby Fundraising Event: Success And Challenges, Gina Fe G. Causin, Erin Keir, Shelby Walker, Victoria Wentzel, Ryan Hall

Faculty Publications

Special events such as fundraising activities are types of events that individuals typically attend to participate in the festivities and enjoy with friends, family and colleagues (Smith, Sargent, Causin & Olle, 2019; Causin & McCarthy, 2017; Causin et. al, 2010). According to Smith, et. al (2019), fundraising in higher education has been around for hundreds of years. In the early 1900’s, the driving motivator for fundraising was to provide funds for students specifically for scholarships, housing expenses, books and food. Fundraising is the process of seeking and gathering voluntary financial contributions by engaging individuals, businesses, charitable foundations, or governmental agencies …

2019 School Of Culinary Arts & Food Technology - Summer Newsletter, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Summer Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Summer period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors) and our school's industry association supporters.

Incubating Innovation: How Hospitality Librarians Support Entrepreneurship, Lateka J. Grays, Robert Rippee

Library Faculty Presentations

No abstract provided.

School Of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Summer, 2019, James Murphy

Articles

The School of Culinary Arts and Food Technology, TU Dublin, Summer Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Summer period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

Simultaneous Effects Of Multiple Cues In Restaurant Reviews, Esther Kim, Sarah Tanford

Department of Hospitality and Tourism Faculty Scholarship and Creative Works

Purpose

The purpose of this paper is to evaluate how consumers simultaneously process multiple cues for different dining occasions when making a restaurant decision.

Design/methodology/approach

This paper investigates the influence of priming (review prototype), effort (distance) and involvement (occasion) on restaurant evaluations, willingness to drive and willingness to pay for a restaurant meal. A 2 (prototype: negative, positive) × 2 (distance: close, far) × 2 (occasion: casual, special) between-subjects factorial design was used.

Findings

The paper finds that each variable influences a different outcome, whereby people rely on a review prototype for restaurant evaluation and choice, a distance cue for …

#Fomo: How The Fear Of Missing Out Drives Consumer Purchase Decisions, Michelle Van Solt

FIU Electronic Theses and Dissertations

This research focuses on consumers’ experiential purchase decisions motivated by the fear of missing out (FOMO). I propose that consumers are more likely to attend an event when individuals with whom they have strong (weak) interpersonal ties will be present, because consumers will experience higher (lower) levels of FOMO. The results of one qualitative and four quantitative studies, including a behavioral study, demonstrate that purchase intent is higher when participants imagine that their close friends (i.e., strong ties) will attend, an effect mediated by FOMO and anticipated regret. Furthermore, the type of experience (i.e., ordinary, extraordinary) moderates the relationship of …

Effects On Hotel Customer Service Based On Growth In Technology, Chelsea M. Temple

Senior Capstone Projects

This study will be concentrating on the effects of technology on customer service quality in the hotel industry. The purpose of this research is to measure the satisfaction of the guests based on the growth in technology in a hospitable setting. The customer guest satisfaction ratings and responses for this research will be based on a pilot study conducted by convenience sampling. The participants in this study are guests that have visited one of the top hotel chains in the world. The method of convenience sampling is used due to the opportune surveys that are sent to guests inquiring their …

Risk Versus Reward: When Will Travelers Go The Distance?, Sarah Tanford, Esther Kim

Department of Hospitality and Tourism Faculty Scholarship and Creative Works

Purpose – The purpose of this paper is to evaluate how consumers simultaneously process multiple cues for different dining occasions when making

a restaurant decision.

Design/methodology/approach – This paper investigates the influence of priming (review prototype), effort (distance) and involvement (occasion)

on restaurant evaluations, willingness to drive and willingness to pay for a restaurant meal. A 2 (prototype: negative, positive)   2 (distance: close,

far)   2 (occasion: casual, special) between-subjects factorial design was used.

Findings – The paper finds that each variable influences a different outcome, whereby people rely on a review prototype for restaurant evaluation

and choice, a distance cue …

A Strategic Audit Of Runza Restaurants, Chase Caverzagie

Honors Theses

Runza is a well-known, Nebraskan restaurant. As Runza begins to expand, and a new generation of buyers approaches, it is important for Runza to examine the horizon and think critically about their future strategy. Runza will need to decide what their next steps will be to maintain a competitive advantage, and be successful for many more years to come. This strategic audit will look at the company’s background, business model, the internal and external environment, and company strengths and weaknesses. Then, several strategy alternatives are proposed, with the selection and implementation plan of the best strategic alternative.

Why And When Witnessing Uncivil Behavior Leads Observers To Punish Frontline Employees And Leave The Firm, Ismail Karabas, Jeff Joireman, Shinhye Kim

Faculty & Staff Research and Creative Activity

The present studies examined observer responses to failed recoveries following a service failure in a restaurant setting. Study 1 demonstrated that, relative to a neutral response, a negative server response increased desire for revenge and negative firm attitudes, which reduce tipping and return intentions, but revealed no benefits of a positive server response. Study 2 highlighted the full buffering effect of management apology on firm-related outcomes (attitudes, return intentions) which did not extend to employee-related outcomes (desire for revenge, tipping). Study 2 also supported a structural model in which negative server responses generate perceived deontic injustice, which predicts desire for …

Miami Craft Brewery Collection, David Lanster

Library Research Scholars Program 2018-2019

The Miami food scene - including restaurants, breweries, bakeries, and distilleries - is in a state unlike any it has experienced before. Fueled by innovators in cuisine and tangible public excitement, it is an unprecedented time in terms of both quantity and quality for South Floridians to eat and drink. The Miami Craft Brewery Collection effort within the Special Collections hopes to document and celebrate the rise of Craft Brewing in Miami through the collection of brewery documents, advertising ephemera, bottles/labels, actual beer, and oral histories from prominent leaders in the field.

Tourism Stakeholder Assessment - Presentation, Ara Pachmayer

Recreation Tourism

The Tourism Stakeholder Assessment Project was undertaken partly in response to anecdotal evidence regarding inconsistencies with branding, lack of strategic direction, and regional cooperation that affects the overall competitiveness of the tourism industry in Humboldt County, CA. The goal of the project was to better understand the state of the tourism industry in Humboldt County and what steps can be taken to keep improving the industry. The presentation contains results presented at a public meeting in spring 2019.

Transnational Sharing Economies & Neoliberal Urbanism: Airbnb In The City-Region Of Tangier, Jack Spector-Bishop

Independent Study Project (ISP) Collection

Since the early 1980s, Morocco’s strategies of urban governance have been decidedly neoliberal, focusing on entrepreneurialism, market liberalization, and privatization in order to make Moroccan cities more competitive in a global capitalist market (Bogaert 2010; Kanai & Kutz 2011). Within this context of neoliberal urban restructuring, I examine the case of Airbnb in the rapidly globalising city-region of Tangier. Airbnb is an online “sharing economy” platform which allows property owners to rent out living spaces to short-term travellers, usually tourists. In the Moroccan urban context, Airbnb is part of a broader trend of entrepreneurial development, influx of international capital into …

2019 School Of Culinary Arts & Food Technology - Spring Newsletter, James Peter Murphy

Other resources

The School of Culinary Arts & Food Technology - Spring Newsletter captured the many events, research, awards, significant contributions and special activities which the students and staff members of the school have successfully completed leading up to and during the Spring period of 2019.

Residents As Destination Advocates: The Role Of Attraction Familiarity On Destination Image, Muhammet Kesgin, Rajendran S. Murthy, Linden Pohland

Articles

Purpose – Emphasizing the role of residents as destination advocates, this study investigates the influence of residents’ familiarity with, and, favorability of attractions on destination image. Design/methodology/approach – A mixed methods research strategy was employed using fifteen individual in-depth interviews and a survey questionnaire with a sample of N=364. The study utilizes an attraction familiarity index to classify respondents into four groups based on high, average, and low familiarity and examines the characteristics of each in the relationship between informational familiarity, experiential familiarity, and favorability and destination image. Findings – The study reveals resident perceptions of attractions within the tourism …

School Of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Spring, 2019 -Spring Newsletter 2019, James Murphy

Articles

The School of Culinary Arts and Food Technology, TU Dublin, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Spring period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

Expert Commentary On Sports Betting Post-Paspa, Becky Harris

International Gaming Institute Faculty Research

Becky Harris, appointed by former Nevada Governor Brian Sandoval (2011-2019), served as the first female Chair of the Nevada Gaming Control Board from January 2018 to January 2019. Harris was the first Chair to propose regulations addressing workplace sexual harassment. Prior to serving as Chair, Harris served in the Nevada Legislature for the 2015 and 2017 legislative sessions.