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Hospitality Administration and Management Commons™
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Articles 1 - 15 of 15
Full-Text Articles in Hospitality Administration and Management
Student Attitudes And Perceptions Regarding Food Waste At Unh Dining Halls, Alexander Soule
Student Attitudes And Perceptions Regarding Food Waste At Unh Dining Halls, Alexander Soule
Honors Theses and Capstones
UNH works in the hospitality sector of businesses. Over the years, food waste has grown to become an alarmingly increasing problem for both the environment and businesses operating in the sector. While UNH has many food waste mitigation efforts, there is still an opportunity for both the dining halls and students to work together to help reduce food waste. A survey was performed and analyzed which reveals that many students who frequented the dining halls are willing to better adjust their dining practices to help mitigate food waste. However, this is contingent on the dining halls presenting the information of …
Does Covid Have An Effect On Consumer Behavior Towards Vacation Rental Homes?, Whitney Wiley
Does Covid Have An Effect On Consumer Behavior Towards Vacation Rental Homes?, Whitney Wiley
Honors Theses and Capstones
While Covid has significantly impacted the tourism industry, this research study analyzes the effect of the pandemic on consumers’ behavior towards vacation rental homes. More specifically, it focuses on the three main stages of vacation rental: the choice, booking, and stay. A qualitative research approach was used along with primary data collection. Interviews with individuals in Gen Z were collected in a semi-structured format with open-ended questions. The findings reveal that consumers are now more likely to choose vacation rental homes over other accommodations due to the space and privacy that rental homes provide. As a result of Covid, individuals …
Do Hotel Guests Act According To Their Intentions As It Relates To Sustainability In A Hotel Setting?, Heather A. Price
Do Hotel Guests Act According To Their Intentions As It Relates To Sustainability In A Hotel Setting?, Heather A. Price
Honors Theses and Capstones
As humans continue to use our planet’s resources at a rapid pace, we must act quickly to implement solutions and strategies that will create a positive impact on our environment. The hotel industry represents a huge opportunity for increasing sustainability practices, as these establishments tend to consume tremendous amounts of natural resources through energy and water usage; thus creating quite a bit of waste. For this customer-centric industry, change starts with consumer expectations and intentions to act. The purpose of this study was to assess hotel guests’ values and intentions for sustainable hotels, and compare how this aligns with their …
Study Of Selection Behavior Of Wine For Different Markets, Sarah C. Tobias
Study Of Selection Behavior Of Wine For Different Markets, Sarah C. Tobias
Honors Theses and Capstones
No abstract provided.
Franchising As It Relates To The Hospitality Industry, Cassidy R. Morgan
Franchising As It Relates To The Hospitality Industry, Cassidy R. Morgan
Honors Theses and Capstones
No abstract provided.
Life Cycle Assessment (Lca) Of Tourism Activities, Kayla Santello
Life Cycle Assessment (Lca) Of Tourism Activities, Kayla Santello
Honors Theses and Capstones
Abstract— Tourism, like other developed industries is a commerce that requires energy inputs and yields outputs with significant effects on the environment. However a comprehensive study examining the life cycle impact associated with each tourism component including transportation, accommodation, food services, and recreation is still lacking. Therefore a search of previous tourism life cycle studies was carried out and ten studies were further investigated. Indicators, assessment approaches, and system boundaries of these previous studies were assessed. Then the outcomes were normalized and compared in order to obtain ranges for the four components of tourism. It was found that energy intensity …
An Examination Of Chain Restaurants Exterior Colors And Logo Colors, Alyssa Mary Dupont
An Examination Of Chain Restaurants Exterior Colors And Logo Colors, Alyssa Mary Dupont
Honors Theses and Capstones
No abstract provided.
It's Not The Serve, But The Return, Marnee J. Dupont
It's Not The Serve, But The Return, Marnee J. Dupont
Honors Theses and Capstones
No abstract provided.
Reactions Of Generation Y To Luxury Hotel Twitter Promotions, Katherine M. Woods
Reactions Of Generation Y To Luxury Hotel Twitter Promotions, Katherine M. Woods
Honors Theses and Capstones
Social media refers to the means of interactions among people in which they create, share, and exchange information and ideas in virtual communities and networks (Merriam-Webster, 2013). Social media marketing refers to the process of gaining website traffic or attention through social media sites (Evans, 2008). In today’s society, social media refers mainly to websites including (but not limited to) Facebook, Twitter, LinkedIn, and Google+. The most popular and fastest growing of these social media venues is Twitter. Twitter was founded in 2006 by Jack Dorsey, Evan Williams, and Biz Stone. Since 2006, almost 200 million users across the globe …
The Use Of Twitter By Luxury And Midscale Hotels, Yolanda M. Tselepidakis
The Use Of Twitter By Luxury And Midscale Hotels, Yolanda M. Tselepidakis
Honors Theses and Capstones
Twitter has demanded a presence in company brands since its start up in 2008, including the hotel industry. As an up and coming marketing tool, the social media website is still new to both hotels and their guests. Observing the different strategies incorporated by luxury and midscale hotels, the paper provides explanations on how these two segments differ in utilizing Twitter. Through direct interviews with US luxury and midscale hotels and analyzing individual Twitter feeds, it was found that luxury hotels and their target market are much more active on Twitter than the midscale hotel segment. Implications suggest that although …
People With Disabilities: A New Model Of Productive Labor, Valentini Kalargyrou
People With Disabilities: A New Model Of Productive Labor, Valentini Kalargyrou
Hospitality Management
The nation’s largest minority is people with disabilities, comprising more than 50 million individuals (U.S. Census Bureau 2008), who contribute to the diversity that nurtures new ideas and supports businesses become more competitive in a diverse marketplace. Businesses can improve their competitive edge if they take steps to integrate underrepresented groups, such as people with disabilities, into their workforce [Office of Disability Employment Policy (ODEP) 2005]. This untapped pool offers a source of skilled and dedicated employees to counter the effects of the aging and shrinking workforce, especially in the hospitality and tourism industry, which is labor intensive and faces …
Eco-Tourism Resorts: A Case Study Of Best Practices At The Hamanasi Resort In Belize, Kathryn Early
Eco-Tourism Resorts: A Case Study Of Best Practices At The Hamanasi Resort In Belize, Kathryn Early
Honors Theses and Capstones
The objective of this research is to investigate best practice initiatives of sustainability involved in the successful development and management of Hamanasi Resort, an award winning eco-tourism resort located in Belize. The four phases of research at Hamanasi as originally proposed, found in Part I of the thesis, are outlined as follows: Phase one includes hands-on research through shadowing in different hotel departments, observation of management practices in Hamanasi, interviews conducted with employees, and questionnaires administered to guests; Phase two begins a study of the business and organizational model of Hamanasi along with an examination of the critical issues encountered …
From Under The Shadows: Developing Awareness In A Conventional Market With A Product Less Recognized, Nelson Barber, Janis Donovan
From Under The Shadows: Developing Awareness In A Conventional Market With A Product Less Recognized, Nelson Barber, Janis Donovan
Hospitality Management
The wine industry has considered product quality as the benchmark driving competitiveness, with wine quality the target standard. This focus on quality exposes producers to intense price competition with consumers alternating between wines. Some research has been done on country of origin suggesting the value consumers place on specific origins goes deeper than quality and price, inferring the presence of other dimensions such as emotional, economic, and social associations. However, little has been done to determine the value consumers place on the sub-wine regions of these larger countries. This study examines dimensions of wine region brand equity, by analyzing benefits …
Environmental Attitudes Towards Wine Tourism, Christopher Taylor, Nelson Barber, Cynthia Deale
Environmental Attitudes Towards Wine Tourism, Christopher Taylor, Nelson Barber, Cynthia Deale
Hospitality Management
Wine tourism marketers frequently seek new ways to promote destinations, often executing ecologically sustainable practices. As consumer environmental knowledge of a wine tourism destination increases, consumer attitudes change, influencing perceptions of the environmental policies of a wine region. In this consumer-driven economy, it is therefore important to search for effective ways to market destinations, and one approach is selective marketing. By focusing on consumers in this manner, it is possible to understand better their concerns and motivations, which should aid in marketing and advertising efforts. This study investigated wine consumers environmental concerns and attitudes about wine regions. Results suggest environmental …
Live Smoke Free Or Die: The Battle For Smoke Free Restaurants In New Hampshire, Jody Hodgdon
Live Smoke Free Or Die: The Battle For Smoke Free Restaurants In New Hampshire, Jody Hodgdon
The University of New Hampshire Law Review
[Excerpt] "The need for a strict statutory scheme prohibiting or effectively segregating tobacco smoke in restaurants and public buildings in New Hampshire is compelling. One evening, during the summer of 2003, I took my wife and daughter to a restaurant in New Hampshire for dinner. When the time came to be seated, the waiter asked if we preferred to be seated in the smoking or non-smoking section. At our request, he led us to the non- smoking section. Over the course of dinner, I considered the irony of why the restaurant even had a non-smoking section. Smoke was coming over …