Hospitality Administration and Management Commons^™

Environmental Sustainability Practices In The Hospitality Industry Of Orange County, California, Lauren Doherty

Recreation, Parks, and Tourism Administration

The hospitality industry is growing rapidly in its practice and implementation of green initiatives in order to preserve the natural environment and successfully meet the needs and desires of green-minded consumers. The purpose of this study was to assess the environmental sustainability practices in the hotel and special events industries of Orange County. Data was collected from participants representing seven different hotel and event venues in Orange County. The instrument used consisted of semi-structured, with some forced-choice interview questions pertaining to the sustainability practices of each property. The results indicated that the seven properties are actively establishing and practicing environmental …

Principles And Practices Of Bar And Beverage Management, James Peter Murphy

Books/Book Chapters

Principles and Practices of Bar and Beverage Management is a comprehensive text and resource book designed to explain the latest developments and new complexities of managing modern bars - be they stand alone or part of larger institutions such as hotels and resorts.

Consumer expectations have changed, and a bar today must deliver an integrated social experience in a safe modern environment, which also offers the latest products and services in a professional and engaging fashion. Against a background of increasing competition and an increasingly sophisticated customer base, this text has been designed to support the bar and beverage skills …

An Exploratory Study Of Customer Vulnerability: A Cross-Segment Approach, Taryn Aiello

Electronic Theses and Dissertations

The purpose of this study is to explore the concept of customer vulnerability across varying service industries. While the concept of customer vulnerability has been debated in business, marketing, sociology, and psychology scholarly literature, there has been little research conducted that specifically investigates consumers’ perceptions of vulnerability during the service exchange. Specific to this research, customer vulnerability is defined as experiences in which consumers participate in a service exchange with a firm during a time of individual or shared medical, physical, emotional, or spiritual necessity, whether the vulnerability is experienced during the course of the transaction or whether consumers arrive …

Hotel Guest E-Questionnaires: Implications For Feedback And Relationships, Alfred Ogle, Nadine Henley, Michelle Rowe, Sybe Jongeling, Stephen Fanning

Research outputs 2013

This paper examines the reliability and efficacy of hotel guest e-mail questionnaire compared to the paper questionnaire in the Asian Pacific context. Conducted in Perth, Singapore and Penang, cities with mature hospitality and tourism industries and a representation of chain and independent deluxe hotels, this exploratory qualitative study examines hotelier views of e-mail guest communication derived from content analysis of guest questionnaires format and content and in-depth interviews with senior hoteliers. The findings indicated that e-questionnaires manifested as e-mails, as a direct replacement of the paper questionnaire, appear to be premature given divergent hotelier views and shortcomings in email response …

Educating For The Gaming Industry: Need, Profile, And Suggested Schema, Leslie E. Cummings

UNLV Gaming Research & Review Journal

As legalized gambling becomes increasingly widespread and competitive, operators seek employees who understand its unique culture and demands. Today, few baccalaureate programs offer gaming management education. Gaming subject areas for college programs span three content spheres: (a) gaming and games themselves; (b) gaming interfaces with other hospitality subjects (lodging, accounting); and (c) the gaming/hospitality environment (regulation, economics). In a given academic program, gaming content integration can be measured along a continuum, from nonexistent, to somewhat integrated within existing courses, to comprising a central educational focus.

Examining The Determinants Of Hotel Chain Expansion Through International Franchising, Ilan Alon, Liqiang Ni, Youcheng Wang

Faculty Publications

This study proposes and tests an agency-based organizational model of internationalization through franchising in the hotel sector. Using data obtained from a Franchisor Questionnaire 2001-2008, we analyzed a panel of 117 observations of 17 U.S.-based hotels. Our analysis reveals that a hotel franchisor’s decision to internationalize through franchising is positively related to the percentage of franchises, the ratio of franchised units to the total number of units. The article contributes to the literature by empirically modeling international franchising of hotels, which present unique characteristics among franchising companies, with a high investment capital requirement, maturity in the product life cycle, and …

Management By Menu, Mark Lavern Badeaux

A with Honors Projects

This project includes a PowerPoint presentation and excel worksheet explaining the procedures in how to manage and succeed in a food service operation.

Shaken Not Stirred – The Evolution Of The Cocktail Shaker, James Peter Murphy

Conference papers

The paper 'Shaken not Stirred – The Evolution of the Cocktail Shaker' was presented at the 1st Dublin Gastronomic Symposium which was held at the DIT, College of Arts & Tourism in 2012.

Analysis Of Staff Scheduling Effect On Hospitality Staffing Service Efficiency During High-Occupancy Conditions Using Discrete Event Simulation (Des), Robert Joseph Malony

Doctoral Dissertations and Master's Theses

This study utilized discrete event simulation (DES) in order to optimize the staff scheduling within the housekeeping department for hotel operation during high-occupancy conditions. High-occupancy situations within hotels occur during peak season times in which guests occupy a greater number of rooms than throughout the year. A literature review showed that DES has been used to optimize various types of schedules. This study was unique in the case that it incorporates computer modeling into the staffing portion of lodging establishments; an area with limited amount of research. Data was collected from historical records and through actual observations. A validated computerized …

A Systematic Approach To Design Of Distance Graduate Management Programmes, Pauline Rodriguez

Doctoral

This study describes the systematic creation, application and evaluation of a
comprehensive framework for the design of distance graduate programmes, the goal of which is to inform decision-making for sustainable curricula that suit the growing demand for flexible learning options. A wide range of challenges face educators, and existing models appear to be insufficient to guide such endeavours. Successful distance learning is rooted in the values of the institution and requires a significant amount of organizational support, needs assessment of stakeholders, strategic planning, implementation and evaluation. This first international study of distance masters degree programmes in Tourism and Hospitality Management …

National Hospitality Conference 2010: A Report, James Peter Murphy

Reports

Theme of the Conference – Seizing the Opportunities

The Role Of The Customer As A Quasi-Employee In Service Organisations: A Research Agenda, Jennifer Lawlor

Books / Book chapters

The travel, tourism and hospitality sectors are increasingly encouraging customers to act as quasi-employees by inviting and/or requiring them to adopt a range of technology-enabled services or self-service technologies (SSTs), i.e. ‘technological interfaces that enable customers to produce a service independent of direct service employee involvement’ (Meuter, Ostrom, Roundtree and Bitner, 2000:50). Specific examples in these sectors include self-check-in online, ‘bag and tag’ facilities at airports, and electronic kiosks for accommodation booking purposes. Inherent in the use of SSTs is the requirement for the consumer to learn about and develop familiarity with such technology.

Hospitality Doctoral Students' Job Selection Criteria For Choosing A Career In Academia, Michelle Millar, Clark Kincaid, Seyhmus Baloglu

Hospitality Management

When graduation approaches for doctoral students, they must begin the tedious process of searching for their first faculty position. It becomes important for the student to have a good understanding of what factors are most important when he or she is looking for that position. Very limited hospitality research addresses this viewpoint. The purpose of this study is to identify the factors of importance for hospitality management doctoral students when they select an academic position to apply for or accept. An online survey of students found that likelihood of obtaining tenure, criteria used for obtaining tenure, base salary, and teaching …

Human Resources Challenges And Opportunities In China: A Case From The Hospitality Industry, Ilan Alon, Tatiana Ferreira

Faculty Publications

The purpose of this study is to underline some of the distinctive practices of the hospitality industry in China. Particularly, we have interviewed several industry experts in luxury hotel properties in China and the USA and have compared their human resources practices. We found that luxury hotels which want to achieve international levels of service must invest more time in hiring and training their Chinese employees. Chinese employees are hired based on personality, and are found to be lacking a service mentality. Cultural and institutional differences in human resources account for the differences that exist between Chinese employees in the …

Managing A Flexible Workforce, James Peter Murphy

Conference papers

The greatest cost to most Irish Licensed premises is staff. When establishments say that they are ‘people based’ and their important assets are their people they usually mean it, yet very little investment has gone into staff management systems. Effective staff management systems can help to reduce the costs involved in recruiting and training employees and, most importantly, help to reduce the result that absenteeism causes on maintaining quality customer service. This special presentation addresses these issues and offers some practical solutions to these challenges.

Hospitality Management Educators Vs. The Industry: A Competency Assessment, Michelle Millar, Zhenxing Mao, Patrick Moreo

Hospitality Management

An often-asked question in the hospitality industry is whether graduates of hospitality education programs possess the competencies that the hospitality industry believes students should possess. The purpose of this study is to determine the discrepancies, if any, in the competencies being taught in the classroom for hospitality tourism students versus what lodging and food and beverage professionals believe are the most important competencies to be taught. Semi-structured, personal in-depth interviews were conducted with both educators of, and industry professionals working in, lodging management, and the food and beverage industry. The results of this study, incorporated into a competency domain model, …

Dublin Visitor Survey 2008 Report, Sheila Flanagan, John Carty, Gerard Dunne

Reports

This report represents a joint research initiative by the Tourism Research Centre and the School of Hospitality Management and Tourism at the Technological University Dublin with the support of Dublin Tourism. The study has been conducted annually since 1999 and has amassed a wealth of rich data over the years. This report highlights the principal 2008 findings from the annual visitor survey including the characteristics and attitudes of out of state tourists visiting Dublin city. The key objectives of the survey are to improve the quality of urban tourism information within a Dublin city context and to provide those engaged …

Top Management's Perceptions Of Service Excellence And Hospitality: The Case Of Dr. P. Phillips Hospital, Taryn Aiello

Electronic Theses and Dissertations

This study investigated service excellence and hospitality in a healthcare setting. It is unique from other hospitality research in that it considers hospitality and service excellence as separate concepts, applicable across industries. Part of the premise of this study explores how hospitality extends past service excellence to create a comfortable and welcoming environment to combat patient anxiety and stress. Furthermore, this is one of the first qualitative studies on the importance of service excellence and hospitality in the healthcare industry. This case study measured top management's perceptions of service excellence and hospitality within one community-based hospital located in Orlando, Florida. …

Use And Satisfaction Of Library Resources And Services By Hospitality Patrons: An Exploratory Study, Faye Hall Jackson, Heidi Sung, Lateka Grays, Joyce K. Thornton

Library Faculty Research

A great challenge for present day libraries is to move from the thought process of being a destination location with a captive audience to positioning its services to meet the needs of its users. This paper explores the frequency of library use and satisfaction of library resources and/or services by hospitality education patrons. Using data collected with patrons (N=368) of five Hospitality Management programs across the country, the study found significant differences in library access, use, and satisfaction based on gender, academic status, and international versus non-international patrons.

A Model Training Program To Prepare Hotel Service Employment Candidate For Hire, Vancouver, British Columbia, Canada, Kevin Li-Ming Lu

All Graduate Projects

The purpose of this project was to design a model training program to prepare hotel service employment candidates for hire, in selected hotels in Vancouver, Btitish Columbia, Canada. To accomplish this purpose, a review of current literature regarding training criteria for hotel service occupations employment was conducted.

The Problem Of Labor Turnover In Hotels, Frank Mcmahon

Articles

No abstract provided.

Dublin College Catering 1941-1991 (Cathal Brugha St, Dublin 1), Noel O'Connor

Other resources

This book was compiled to celebrate the 50th Anniversary of the Dublin College of Catering, Cathal Brugha Street in 1991. This college has played a central role in the development of education for the hotel, catering and tourism industry in Ireland over these 50 years leading up to 1991. As the College (now referred to as The College of Arts and Tourism, enters 2019, the work continues servicing the educational and skills needs of wider culinary and hospitality industries in Ireland and abroad).