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- Tourism (8)
- Australia (4)
- Hospitality Management (3)
- Sustainable development (3)
- Hospitality education (2)
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- Hospitality management (2)
- Hospitality services (2)
- Natural resources (2)
- Skills (2)
- Small to medium-sized enterprises (2)
- Water supply (2)
- Actively involved in utilising local products on their menus? And if so (1)
- Agriculture (1)
- An area that has been largely neglected in contemporary research. (1)
- Are small hospitality enterprises (SHEs) (1)
- Brand (1)
- Burnout (1)
- Buyer-seller relationships (1)
- Computer Network Resources (1)
- Contemporary academic research generally discusses positive spillovers that consumption and purchase of local foods/produce may have for consumers (1)
- Convenience of direct deliveries by out-of-state food distributors and unawareness of existing fresh local produce availability are reasons expressed for not engaging in efforts to buy locally. The narrow geographical area chosen and low number of participating businesses in this study may not allow for making generalizations with regards to the findings. The dysfunctional nature of the current relationship identified between SHEs and local food producers may be conducive to very unfavourable long-term impacts for both parties (1)
- Destination choice (1)
- Destination image (1)
- Ecotourism (1)
- Entrepreneurship (1)
- Event evaluation (1)
- Events (1)
- Farmers and local economies from which these products come. In a hospitality industry context (1)
- Farms (1)
- Food industry (1)
Articles 31 - 33 of 33
Full-Text Articles in Tourism
Generic Skills For Hospitality Management: A Comparative Study Of Management Expectations And Student Perceptions, Michael Raybould, Hugh Wilkins
Generic Skills For Hospitality Management: A Comparative Study Of Management Expectations And Student Perceptions, Michael Raybould, Hugh Wilkins
Michael Raybould
Tertiary providers of hospitality management degree programs must fulfil the needs of student, industry and academic stakeholder groups. The students attracted to this type of program tend to be motivated primarily by the anticipated vocational outcomes. As a result, hospitality management curriculum needs to meet both industry and student expectations by delivering the skill sets needed in the workplace and the institutional demands for academic rigour. This article reports on research that aimed to compare hospitality managers' expectations of graduate skills with student perceptions of the skills that hospitality managers valued. In contrast to previous research on this topic, this …
Triple Bottom Line Event Evaluation: A Proposed Framework For Holistic Event Evaluation, Liz Fredline, Michael Raybould, Leo Jago, Marg Deery
Triple Bottom Line Event Evaluation: A Proposed Framework For Holistic Event Evaluation, Liz Fredline, Michael Raybould, Leo Jago, Marg Deery
Michael Raybould
Although there has long been an interest in measuring the economic impacts of events, it is only relatively recently that concern about the sustainability of event tourism has driven an imperative to develop methods for evaluating and monitoring other sorts of impacts including social and environmental. This trend mirrors moves in general tourism and business more broadly where discussion about triple bottom line reporting underpins a move for enterprises to be accountable to stakeholders, not only in regard to the economic bottom line, but also with regard to their “footprint” on the environment and on society more broadly. There is …
Over Qualified And Under Experienced – Turning Graduates Into Hospitality Managers, Michael Raybould, Hugh Wilkins
Over Qualified And Under Experienced – Turning Graduates Into Hospitality Managers, Michael Raybould, Hugh Wilkins
Michael Raybould
Purpose – This paper sets out to report on research that investigated hospitality managers' expectations of graduate skills and compared those expectations with student perceptions of what hospitality managers value. Design/methodology/approach – The research adopted a generic skills framework and data were collected through a sample survey of 850 Australian hospitality managers and 211 undergraduate hospitality management students. Findings – Managers rated skills associated with interpersonal, problem solving, and self-management skill domains as most important while students appeared to have realistic perceptions of the skills that managers value when recruiting hospitality graduates. The most substantial areas of disagreement came in …