Business Commons^™

Alleviating Labor Crunch In Singapore's Hospitality Industry, Chuah Peini

UNLV Theses, Dissertations, Professional Papers, and Capstones

The acute shortage of manpower in hospitality workforce has been a persistent problem in Singapore throughout these years which adversely affects both the managerial and lower-skilled occupational groups of employees. The pandemic has further accelerated human resource issues across the country in 2020. It particularly hits the hospitality industry hard since hotel businesses are highly human-centric and the unprecedented world event has adversely resulted in severe manpower leakages and a dilution of talent pool. This paper will analyze the reasons, severity and impact of the manpower shortage within the hospitality industry in Singapore, focusing on service quality. Lastly, the author …

The Effect Of The Minimum Server Wage On Restaurant Guest Tipping Behavior And Perceptions, Jason Tang

UNLV Theses, Dissertations, Professional Papers, and Capstones

Restaurant server income is predominantly composed of tips received from guests and the minimum server wage received from restaurants. Grounded in equity theory, this dissertation investigated the effect of the minimum server wage, in combination with established antecedents of voluntary tipping, on tipping rate and examined guest perceptions of fairness of the minimum server wage and three prevalent tipping policies (voluntary tipping, automatic service charge, and service inclusive pricing). Two experiments were conducted, a 2 (minimum server wage) x 2 (service quality) experimental design, and a 2 (minimum server wage) x 3 (tipping policy) experimental design. The results revealed that …

Connection Or Competence: Emotional Labor Versus Service Quality As Antecedents To Customer Loyalty, Andrew Moreo

UNLV Theses, Dissertations, Professional Papers, and Capstones

Service delivery has become increasingly important in service heavy industries and particularly within restaurants. Within this segment, the employee’s ability to display the appropriate emotions is of great concern. The axiom “service with a smile”, has been a mainstay for many years. However, a frown has the opposite effect. The question has been raised, how do frontline employees manage their emotions so as to provide the service with the appropriate emotion and the feeling of a genuine connection? This form of labor has been coined, emotional labor, and has a research stream dedicated to its understanding.

This dissertation utilized a …

The Influence Of Tier Level Of Hotel Loyalty Programs On Guest Perceptions And Tolerance For Service Quality, Eunjin Choi

UNLV Theses, Dissertations, Professional Papers, and Capstones

This study examined the impact of hotel loyalty program membership and tier levels on guest perceptions and tolerance for service quality in major U. S. hotel chains. A sample of 315 hotel loyalty program members and non-members were surveyed via an online self-administered survey sent by Qualtrics. The survey used a three-column format asking the adequate level of expectations, desired level of expectations, and perceptions to test survey respondents’ zone of tolerance and perceived service quality using SERVQUAL dimensions. Guest satisfaction was measured by American Customer Satisfaction Index (ACSI). A nine-point Likert scale was applied for the measurement of service …