Hospitality Administration and Management Commons^™

Stereotypes Within The Hospitality Industry, Shelby Becker, Joli Ballew, Nikki Acayan

School of Human Sciences Research Showcase

Stereotypes are present in our day to day lives as microaggressions towards people of different diversity subgroups. These stereotypes are toxic to the workplace in any industry, but especially in the hospitality industry. In a business that revolves around global travel, it’s imperative that stereotypes do not have a place in the day-to-day operations. Hospitality is an industry in which having an open mindset and welcoming people who are different from you needs to be the standard. People are not defined by titles or skin color, they deserve the chance to define themselves.

Sustainability In The Housekeeping Department Of A Lodging Facility, Samantha Kimball

School of Human Sciences Research Showcase

Sustainability is a trend that has increased tremendously in today’s society. It is especially important in finding ways to go green, and to help the environment be cleaner and healthier. This comes to show in the hospitality industry especially in the lodging industry. The study consists of two surveys: one that is sent out to the different hotel managers in the Nacogdoches area and another that students in a hospitality course take based on their previous stay in a hotel.

Working With People From The Middle East, Savannah Holbrook, Erin Keir, Samantha Kimball

School of Human Sciences Research Showcase

People from the Middle-East encounter a lot of issues in American society. They encounter public humiliation, religious oppression, and violence in many ways. In this assignment we looked at the cause, effect, and resolution of integrating Middle Eastern people into the hospitality workforce. Within our research, we want to look at what the common misconceptions of Middle Eastern people are, what the culture entails, and how businesses in the United States can be more inclusive to Middle Eastern workers.

Working With Older Workers, Walter Orocio, Alexandra Mulvey, Duy Nguyen

School of Human Sciences Research Showcase

The workforce is aging as baby boomers move toward retirement. Younger employees and managers need to motivate and manage older workers in a way where they can work well with others and be used to their full potential. Both generations have very different views of the other and can learn a lot from each other. Both generations need to take the lead and create the climate in which older workers will remain engaged and productive. Younger employees need to throw out all assumptions that they have about older workers. Both generations need to get rid of their stereotypes in order …

Working With People With Disabilities, Victoria Wentzel, Christopher Toppeto, Patrick Winfield

School of Human Sciences Research Showcase

Not everyone is created equally, but they should be treated as such. In this study we have found that through corrective lenses, seeing eye dogs, prosthetics, and many other methods, those with disabilities can lead normal lives. “...being told “you can’t do that,” …takes a toll on the self-esteem…” (Thomas 2016). We seek to change the way people see those with disabilities from one of something that’s broken or beyond repair to one where they are colleagues and friends amongst the workplace.

Working With Latinos, Monique Lampkin, Maysara Mainor, Stacy Kolander

School of Human Sciences Research Showcase

For this article, our topic was “Working with Latinos/Hispanics”. We used social media, search engines such as google, worldly news, and other scholarly articles to research this topic. What we concluded was that many people had a stereotypical idea of what working with latinos was like. Many people don’t realize the cultural difference that America has in the workplace compared to other countries. As well as, the stereotyped idea of what jobs Latino/Hispanics work, how they carry out those jobs, and the struggles they face in those workplaces. In this paper we will discuss more, in detail, about what it …

Working With Native Americans, Rachel Strauss, Klaire Timmins, Shannon Taylor

School of Human Sciences Research Showcase

No abstract provided.

Working With Asians And Asian-American In The Hospitality Workforce, Alvaro Gutierrez-Frausto, Ryan Hall, Haley Harp

School of Human Sciences Research Showcase

After assessing what barriers are in place that impede the success of Asians and Asian-Americans, content analysis was utilized to determine what could be done to alleviate these issues. One of the bigger issues that came up frequently was the lack of advancement opportunities given to people in these communities. Over 25% of the workforce is a part of this demographic but only 11% are either executives or managers. When Asian people are put into positions of power they are often put there to fix an underlying issue or “go down with the ship”. This puts these executives in a …

Dining Out, Máirtín Mac Con Iomaire

Books/Book Chapters

Dining out during the 1980s in Ireland could be summarised gastronomically by prawn cocktails, Chicken Maryland, Black Forest gateau and bottles of Blue Nun or Mateus Rosé. All this changed with the Celtic Tiger when the Irish public was introduced to Caesar salad, tomato and fennel bread, tapenade and Chardonnay. From 1989 to 1993, Restaurant Patrick Guilbaud was like a lone beacon of consistency in the Irish edition of the Michelin Guide. However, in 1994, five Michelin stars were awarded on the island of Ireland. Change was afoot. Many young Irish chefs and waiters emigrated during the 1980s although some, …

How Do Consumers Book Their Hotel Reservations? A Pilot Study, Charlotte Kasper

Senior Capstone Projects

Given the variety of options of methods available today, the pilot study is examining just computer, smartphone app, or telephone. Respondents also have the option of making a reservation directly with the brand hotel that they wish to stay with or making the reservation through other means. Originally hypnotized that respondents would make their reservations through an online travel agency using their smartphone app; over all respondents prefer to book directly with the hotel using a web browser. This study does indicate that there is potential for future study to take the survey a step further to ask more of …

Premier: The Magazine Of The Unlv Harrah College Of Hospitality, Tony Allen, Matt Jacob, Nicole Schultz, Cate Weeks

Premier: The Magazine of the UNLV Harrah Hotel College

No abstract provided.

The Influence Of Employer Branding In Talent Management In The Hotel Industry, Donagh Davern, Leo Jago, Margaret Deery

Irish Business Journal

This paper aims to explore the influence of employer branding in attracting and retaining talented employees, with a particular focus on millennial staff. The paper reviews literature in the area of talent management, employer branding and the millennial generation in the hotel industry and draws on the results of interviews with hotel General Managers. At a time when there is a shortage of talent to fill available positions in the hotel industry, this paper seeks to give hoteliers an improved understanding of the concepts of talent management and employer branding and their usage in the attraction and retention of staff, …

An Investigation Into The Management Of Branding In Irish Artisan Food Businesses, Daniel David Hickey

Theses

A consumer’s lifestyle is busier now then in the past and is moving towards products that reduce preparation and cooking times (Bia, 2015). The demand for value added convenience products has created opportunity for the Artisan food sector. This has lead to the expansion of food Small Medium Enterprises (SME’s) in Ireland. There were 235 specialty food producers in Ireland in 2018, a 2.7% increase on the previous year. SME’s are growing in popularity among consumers but there is very little research been completed into Irish SME’s. A 2016 study by Kennedy and Wright identified that the area is scant …

Why Do Employees Break Rules? Understanding Hospitality Employee Organizational Rule-Breaking, Ankita Ghosh, Cass Shum

Hospitality Faculty Research

This study explores employees’ organizational rule-breaking behaviors in the hospitality industry. Unlike the majority of hospitality literature which suggest rule-breakers are deviant, a growing stream of management research suggested that intentions behind rule-breaking behaviors among organizational employees include self-interest, to increase work efficiency, to help a subordinate or a coworker, and to provide good customer service. Our study extends the research on rule-breaking not only by studying the intentions of hospitality employee rule- breaking behaviors, but also by exploring the types of rules broken and the possible consequences of such behaviors. Eighty hospitality workers studying at a public university in …

The 2018 Muslim Pilgrimage To Mecca: Application Of Grunig’S Theory Of Excellence Two-Way Communication Efforts To Avoid A Crisis, Saud A. Alsulaiman, Terry L. Rentner

International Crisis and Risk Communication Conference

Every year, millions of Muslims converge in the Kingdom of Saudi Arabia (KSA) to perform the Hajj pilgrimage. So how does a government prepare for a potential crisis when hosting an event of this magnitude? A content analysis guided this study on crisis communication strategies taken by the Saudi government before, during, and after Hajj 2018 and how Saudi Arabia utilized the media to deliver proactive messages to ensure a successful Hajj season. The study found that the government created and built a positive image in the media through the use of effective management, preemptive messages, and multiple communication channels.

From Dreaming To Believing: A Review Of Consumer Engagement Behaviours With Brands’ Social Media Content Across The Holiday Travel Process, Dean Creevey, Etain Kidney, Glenn Mehta

Articles

This paper reviews social media user engagement behaviours with brands and proposes a new stage within the travel process. Specifically, the pre-trip stage is examined and investigation into a two sub-stage split is proposed; pre-purchase and post-purchase. Dubbed the Believing phase, this paper calls for research into the patterns of engagement behaviour towards hotel brands’ content at this currently under-researched stage. Current social media-focussed research examines influence on purchasing decisions of users, social media usage on-site, and post-trip evaluation. There remains a conceptual gap highlighting the behavioural patterns of users during the period between initial purchase and subsequent departure.

Conceptualising Talent In Multinational Hotel Corporations, Stefan Jooss, Anthony Mcdonnell, Ralf Burbach, Vlad Vaiman

Articles

Purpose – To identify, develop and retain talent, an important first step is to ensure that key stakeholders in the talent management (TM) process have a shared view of what is meant by talent within the organisation. The purpose of this paper is to conceptualise how talent is defined in the context of the hospitality industry and to examine the degree of (mis)alignment among corporate and business unit leaders.

Design/methodology/approach – The paper uses a qualitative approach consisting of 73 interviews with stakeholders at corporate and business unit levels in three multinational hotel corporations. In addition, documents were collected and …

Motivational Factors And Barriers Affecting Seniors' Decision To Relocate To A Senior Living Facility, Suja Chaulagain

Electronic Theses and Dissertations

This study aimed to explore factors affecting seniors' intention to relocate to a senior living facility. More specifically, the purpose of this study was to examine the influence of push and pull motivational factors and perceived barriers on seniors' intention to relocate to a senior living facility (SLF). In addition, the mediating role of perceived barriers on the relationships between push motivational factors and intention to relocate and pull motivational factors and intention to relocate were explored. The data of the study was collected from 363 seniors. Structural equation modeling (SEM) analysis was conducted to test the study hypotheses. The …

A Comparison Of Self-Service Technologies (Ssts) In The U.S. Restaurant Industry: An Evaluation Of Consumer Perceived Value, Satisfaction, And Behavioral Intentions, Motaz Zaitouni

Electronic Theses and Dissertations

Innovation in technology has been growing rapidly in recent years. Many restaurants have been utilizing different types of self-service technologies (SSTs) to enhance their operations and customer satisfaction. Despite, the rapid spread of SSTs in the restaurant industry, very limited empirical research has been conducted to evaluate the influence of SSTs type on customer dining experience. Therefore, the purpose of this dissertation was to examine the SSTs values that influence restaurant customers' satisfaction and their decision to continue to reuse SSTs. More specifically, this study utilized the Theory of Consumption Values (TCV) to examine consumers' perception of the SST values …

Do Part-Time Employees Matter In The Restaurant Industry?, Jangwoo Jo, Hyun-Woo Joung

ICHRIE Research Reports

There has been a substantial increase of non-standard work arrangements such as part-time, contingent, and temporary work in the restaurant industry. According to the National Restaurant Association, the overall turnover rate in the restaurant industry was 72.9% in 2016 and this rate has been increasing since 2010. The findings clearly indicated that part-time employees were less satisfied with their current job situations as compared to their counterparts. This study also found that none of the predictors of employee turnover intention in the part-time employee group had any impact on lowering turnover intention, implying that the high turnover intention of part-time …