Understanding Generational Diversity In The Workplace: What Resorts Can And Are Doing, A. Scott Rood

Journal of Tourism Insights

The purpose of this exploratory study is to examine generational diversity issues within the resort industry in order to develop management strategies that can be employed to increase intergenerational understanding, morale and improve productivity. Data for this study were collected through a self administered questionnaire completed by resort managers. Findings suggest generational differences do exist and that managers can improve morale and productivity by understanding and incorporating these differences.

Using 'Personalities' As A Viable Option For The Development Of Niche Tourism, Robert Nash Ph.D., Paul Stansbie

Great Lakes Hospitality & Tourism Educators Conference

The aims of this research were

• To explore the opportunities to develop tourism based on famous personalities

• To ascertain whether there is sufficient demand in Japan to sustain a Thomas Blake Glover heritage destination in Northeast Scotland

• To identify long-term strategies to optimise the Glover connection as a resource for NE Scotland

Jocks And Jills: The Case Of The Restaurant Turnaround, Jeffery Elsworth Ph.D.

Great Lakes Hospitality & Tourism Educators Conference

No abstract provided.

Alcohol Consumption Among Hospitality And Nonhospitality Majors: Is It An Issue Of Personality, Carl P. Borchgrevink Ph.D., Henrik C. Borchgrevink, Michael P. Sciarini Ph.D.

Great Lakes Hospitality & Tourism Educators Conference

Young adults, including university students, are more likely than other groups to engage in risky alcohol consumption. Employees at hospitality establishments and students at hospitality programs have been found to engage in heavy drinking. Excessive alcohol consumption has been linked to serious illness, cognitive difficulties, risky behaviors and sexual dysfunction. High levels of alcohol consumption, high rates of liver cirrhosis, elevated risk of alcohol-associated cancer and high prevalence of alcoholism have been found among restaurant employees. Research has started to explore some of the antecedent conditions and influences that may lead to high levels of alcohol consumption. Initial findings suggest …

A Study Of Restaurateurs' Attitudes And Practices In Relation To Obesity, Gary "Lee" Frantz Ph.D., Chanda Walter M.S., Rpht, Kendra K. Kattleman Ph.D., Rd, Ln

Great Lakes Hospitality & Tourism Educators Conference

The dramatic increase in the rate of obesity in the United States is raising new public health concerns. Each year, obesity-related problems cause at least 300,000 deaths and cost around 100 billion dollars. Take a walk down the street, go to a shopping center or sport event, or pick up a newspaper or magazine and the severity of the obesity problem in the United States is becoming a critical problem to solve. About 65% of the U.S. adult population is overweight (35%) or obese (30%), which has doubled in only two decades. Obesity-related diseases such as type 2 diabetes, heart …

Towards A Decision Making Model For City Break Travel, Gerard Dunne, Sheila Flanagan, Joan Buckley

Articles

Purpose

The purpose of this paper is to examine the city break travel decision and in particular to develop a decision making model that reflects the characteristics of this type of trip taking.

Method

The research follows a sequential mixed methods approach consisting of two phases. Phase One involves a quantitative survey of 1,000 visitors to Dublin, from which city break and non city break visitor cohorts are separated and compared. Phase Two entails a qualitative analysis (involving 40 in-depth interviews) that specifically examines the decision making behaviour of city break visitors.

Findings

City break trips were shown to be …

Factors Impacting Hotel Market Performance, A.J. Singh Ph.D., Raymond S. Schmidgall Ph.D., Seunghyun Kim Ph.D., Zhen Zhang

Great Lakes Hospitality & Tourism Educators Conference

It is generally accepted that hotel development, investment and acquisition follows three basic steps, (Waterman 2001)

1. Identifying market areas that show long term potential for hotel investment

2. Choosing a lodging product that takes advantage of the dynamics of the local supply and demand characteristics.

3. Search and selection of a suitable site.

Whereas hotel investors and market analysts have access to top line performance data, such as Occupancy, Average Daily Rate, RevPar , these represent historic information. As such, these data points are useful in that they provide market trends, which can be used to extrapolate future performance. …

Are Loyalty Program Members More Loyal Than Nonmembers?, Miran Kim Ph.D., Christine Vogt Ph.D., Bonnie Knutson

Great Lakes Hospitality & Tourism Educators Conference

Since the airline industry introduced the first loyalty program in the early 1980s (Lacey and Sneath, 2006), loyalty programs are common in many hospitality sectors including hotels, restaurants, casinos, and rental cars (Baloglu, 2002). As one of many relationship marketing tactics, loyalty programs aim to develop repeat purchases by rewarding customers with added benefits such as recognition, preferred treatment, access to special products and services, and incentives (Kivetz and Simonson, 2002; Sharp and Sharp, 1997). They also aim to foster customers’ loyalty by building closer and longer-term relationships between the company and customers (Meyer-Waarden, 2008; Sharp and Sharp, 1997; Yi …

The Role Of Experiential Learning In Nurturing Management Competenciesin Hospitality And Tourism Management Students: Perceptions From Students, Facultyand Industry Professionals, Kristen Jack

Dissertations

Previous research has revealed that industry professionals and educators in the field of Hospitality and Tourism Management (HTM) agree that classroom theory and experience in the field are essential components of undergraduate HTM education. Yet there is some disagreement on internship hour requirements, and limited data on actual outcomes. This study therefore examines the perceptions of students and industry professionals as to the extent HTM undergraduate students actually develop key management competencies while participating in experiential learning components. In addition, it captures the views of university faculty and hospitality industry professionals who work with these students regarding essential competencies and …

Hmgt 610: French Hospitality January-Term Abroad, Bradi Lenentine

Capstone Collection

January-term faculty-led courses abroad are a new initiative at the University of New Hampshire (UNH). As a former graduate of the hospitality management program, and now a graduate intern at the Center for International Education at UNH, I believe a January-term hospitality management class abroad is needed. Research focused on the purpose of January-term using NAFSA and IIE publications, and the hospitality management program‟s curriculum, mission and structure were examined. The research supported from an academic and financial viewpoint, a January-term hospitality management class abroad, to increase the accessibility of hospitality management students studying abroad. The paper is based on …

Why Do Restaurants Fail? Part Iii: An Analysis Of Macro And Micro Factors, H.G. Parsa, Amy Gregory, Michael "Doc" Terry

Dick Pope Sr. Institute Publications

Restaurants are a significant part of American life. According to the National Restaurant Association (2009), total revenues for the restaurant industry exceed $580 billion with nearly 1,000,000 operating restaurants in the US; providing jobs for over 13 million people. The sizeable economic impact of the restaurant industry can be measured by the 4% contribution it makes to the Gross Domestic Product in the United States. In addition, the restaurant industry has been expanding at a steady rate of 2 to 4 % over the past three decades. In 2009, despite the economic downturn, the restaurant industry grew by 2.5% (NRA, …

Exploring E-Service Quality Of Online Hotel Booking Web Sites, Sungsik Yoon, Seunghyun Kim Ph.D.

Great Lakes Hospitality & Tourism Educators Conference

There is no doubt that the internet has become a new and valuable communication channel, collapsing all geographical and physical barriers, and making it a competitive marketing devise in the hospitality and tourism industry (Doolin et al., 2002). It is clear that travelers increasingly prefer interacting with the travel business online to conveniently gather information on destinations, prices, and schedules (Greenspan, 2004). For that reason, many hotels are regarding the internet as a new and efficient marketing environment. For example, one of the main advantages for hotels by using electronic strategies as a distribution system is the cost reduction (O’Connor …

A Case Study Of International Cooperative Learning Between American And Chinese Students, Suosheng Wang, Kun Lai Ph.D.

Great Lakes Hospitality & Tourism Educators Conference

International Cooperative Learning (ICL) possesses a big potential in becoming a good solution to higher education’s challenge of “internationalization.” To explore how ICL should be designed, implemented and what challenges and barriers an ICL course may encounter, the researchers from SYSU, Guangzhou, China and IU, Indianapolis, USA researched ICL by incorporating it into the course of ‘Global Tourism Geography’ and bringing their students together into the same distance-learning ‘classroom’. Such a study is needed for the reason that ICL lacks clear conception and practical operationalization, although it possesses great potentials to be an important solution to challenges caused by “internationalization” …

Applying The Dineserv And Ipa Methods To A Cross Cultural Comparison Of Quality Service Gaps, A. Scott Rood, Joanna Dziadkowiec

Great Lakes Hospitality & Tourism Educators Conference

This is an empirical comparison of methods study, to determine which method (DINESERV or Importance Performance Analysis) will produce the most relevant gap analysis attuned to the needs of restaurant managers (hospitality providers) in Poland and the United States. The aims are: 1) to understand what consumers expect (in advance of their purchase) from a casual dining restaurant; 2) to understand what attributes are more or less important to them; 3) to examine aspects of service delivery (post purchase) and identify the service quality gaps; and, 5) to compare the two main methodologies.

Travel Marketing Collaboration Effectiveness: What Metric Count, Michael E. Ricco

Great Lakes Hospitality & Tourism Educators Conference

The purpose of this study is to identify a definitive array of inter-organizational, collaborative marketing effectiveness measurements used in practice. The metrics were derived from a factor analysis of literature-based metrics. The industry context of the study was U.S. organizations engaged in the international inbound tourism industry since 2005.

Identifying Perceived Attributes Of Japanese Restaurants, Haeik Park, Jaemin Cha Ph.D.

Great Lakes Hospitality & Tourism Educators Conference

Growth in popularity of Japanese foods among Americans is confirmed by the increasing number of Japanese restaurants in the USA over the past decade (Imai, 2010). Since popularity and demand for Japanese cuisine continues to grow, operators of Japanese restaurants need to understand consumers’ perceived attributes of Japanese restaurants.

Relationships Among Experiential Marketing, Experiential Value, Customer Satisfaction, And Customer Loyalty: An Empirical Investigation Of Korea's Upscale Hotels, Dongsun Kim, Seunghyun Kim Ph.D.

Great Lakes Hospitality & Tourism Educators Conference

No abstract provided.

Fundraising Strategies Of Nonprofit Organizations: Measuring Roi And Success In A Time Of Economic Crisis, Leslie Jablonski, Jeff Beck

Great Lakes Hospitality & Tourism Educators Conference

The question being explored through this research is whether or not there are particular, newly developed, strategies that have aided organizations in continuing to raise funds during difficult economic times. Particularly, the research focuses on the differing events organizations have used in their attempts to raise money. In addition, it explores the existence of connections between the strategies the organizations in different sectors of the industry use to raise money when the public does not have much to give.

Handwashing Behaviors In Food Service Establishment Restrooms: An Observational Study, Jaemin Cha Ph.D., Carl Borchgrevink Ph.D., Seunghyun Kim Ph.D.

Great Lakes Hospitality & Tourism Educators Conference

The Centers for Disease Control and Prevention (CDC) identified poor handwashing as a main factor in foodborne illness outbreaks (ServSafe, 2009). They suggested that failure to wash hands, or inadequate washing of hands, contributes to almost 50% of all foodborne illness outbreaks. We conducted an observational study of diners’ handwashing behaviors in restaurant restrooms in terms of gender, handwashing signage, sink cleanliness conditions, and time. Our goal was to explore predictors of proper handwashing behaviors to promote better handwashing compliance.

Consumer Perception Of Boutique Hotel: A Pilot Study, Jellna Chung, Seunghyun Kim Ph.D.

Great Lakes Hospitality & Tourism Educators Conference

In most situations, consumers purchase or use built-in products and services; however, it is sometimes necessary to customize products to satisfy consumers’ needs and desires. In the hotel industry, for instance, customers have begun to prefer unique experiences. The newest concept in the hotel market today is the boutique (Hartesvelt, 2006). Boutique hotels are upscale, luxury properties that tend to be smaller than conventional hotels, are frequently located in urban areas or city centers, have historical or other interesting aspects, and individually designed for the delivery of personal service (Lim & Endean, 2008). The primary purpose of this study is …