Purpose – Precarization is driven by inequality and insecurity, especially in the tourism sector,
through atypical, non-standard, marginal, and unstable employment practices such as parttime positions, fixed-term contracts, short-term employment, and multiple jobs. This study
aims to analyze the precarization level of hotel employees, comparing those in city hotels with
those in coastal hotels.
Methodology/Design/Approach – For this purpose, this study used a qualitative research
approach. Face-to-face interviews with hotel employees were conducted, accompanied by
semi-structured questions. The data were subjected to content analysis, and the precarization
level of hotel employees was compared in the context of city and coastal hotels.
Findings—Employee precarization levels are defined under two main themes, working
conditions and effects of precarization, and nine sub-themes in total. The most frequently
mentioned problems are union membership and fundamental employment rights. One of the
key findings asserts that coastal hotel employees’ precarization level is higher than that of city
hotel employees.
Originality of the research – Although the literature has addressed precarious working
conditions in the tourism sector, this study, as one of the earliest studies on the topic, differs
in that it emphasizes the differences between coastal and city hotels. The study highlights the
importance of legal regulations and audit and offers new theoretical, managerial, and policy
implications regarding the structural problems in the sector.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
Owen Pratama, Billy Tanius, Ni Ketut Veri Kusumaningrum
Entil is a unique traditional Tabanan dish made from rice wrapped in Kalingidi leaves, then boiled for 4-5 hours. This specialty food is primarily known to residents of Pupuan and Penebel sub-districts and is traditionally prepared during special occasions such as Ulihan and Nyepi rituals. Beyond its cultural significance, entil represents an untapped potential for culinary tourism development in the region. This research employs a descriptive qualitative method to explore the meaning and philosophy of entil in depth while examining its potential as a culinary tourism attraction. Data sources are divided into primary and secondary data, with collection techniques including literature studies, interviews, and direct observation. Data analysis focuses on qualitative information from literature and interviews using narrative and discourse analysis. The research applies Roland Barthes' food evolution/structuralist theory to understand the formation of philosophical meanings that reflect symbolic and ritual values in food. The results indicate that entil embodies three primary meanings: historical significance, cultural identity, and potential for creative economy development through culinary tourism. In the philosophy of the Tabanan people, entil is believed to be an offering to God during the Ulihan ceremony and is considered a "souvenir" for the god Pitara/ancestors when returning to heaven. This research also highlights how entil can serve as a unique selling proposition for culinary tourism in Tabanan, contributing to sustainable tourism development while preserving local culinary heritage.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
Milivoj Teodorović, Danijel Pavlović, Jovan Popesku
Purpose – Previous research on sustainability, consumer value, and satisfaction of international tourists has revealed different outcomes and varying relationships. From the perspective of international tourists, the current study investigates the impact of the elements of sustainability on consumer value and satisfaction. Methodology – Based on the survey data from international tourists visiting Serbia, Partial Least Square (PLS) method determines relationship between sustainbility dimensions, consumer value and satisfaction. Findings – The results confirmed the validity, the dominant role of the economic and environmental elements, the robustness of the proposed models, and the existence of the sustainability – consumer value – satisfaction value chain. Implications – The findings contribute to the sustainability literature by highlighting previously overlooked fallouts demonstrating how the components of observed sustainability can be essential in perceived consumer value and satisfaction in an international tourist destination. The study offers a roadmap for further development and planning.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
Rosemary Palesa MOSIKATSANA, Johan VAN ZYL, Dalene CROWTHER
This study sought to determine perceptions of employees with regard to service quality, specifically within housekeeping departments of selected hotels in Bloemfontein, Free State. The study employed a quantitative approach, using the service quality model (SERVQUAL). Seventy housekeeping employees from participating 3-, 4-, and 5-star-graded hotels, completed a 4 Likert-scale servqual questionnaire. The findings reveal that Tangibles and Reliability are the most important dimensions in determining service quality. The main findings show that employee perceptions are lower than expectations, resulting in overall negative gap scores of all service quality dimensions. This implies that the overall service quality fell below employees’ expectations. Additionally, areas that were highlighted to receive more attention and improvement included the provision of adequate equipment under the tangibles dimension. Also, the need for improved management support and dependability in providing services the first time and at the promised time under reliability dimension was revealed.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service, Business
This article aims to examine how Joyland Festival implements the principles of event experience design, focusing on its purposeful, playful, and impactful strategies. Joyland Festival has distinguished itself as a leading example of music festival in Indonesia since 2011, aligning its programs with the principles of good event experience design to create immersive and impactful experiences for its diverse audience. Utilizing a five-phase analytical framework, this research explores the potential opportunities associated with creating memorable experiences in the context of events. It investigates the interplay between experience design as implemented by festival management and its perception by attendees and the broader community. Employing a qualitative research approach, the study reveals a strong alignment between the Joyland Festival’s practices and O'Loughlin’s framework of the Seven Elements of Good Event Experience Design: Purpose, Play, Awe, Flow, Shared Experience, Communitas, and Impact. By contributing to the growing body of literature and case studies in event experience design—an area predominantly focused on non-Indonesian contexts—this research provides valuable insights into the practical application of experience design in the Indonesian festival industry.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
K. Zhylenko, Tetiana S. Yarovenko, Alla Stavytska
et al.
Introduction. The integration of tourism and the hotel and restaurant business has being contributed to increasing the level of efficiency of management and operation, optimization of resource costs, and improvement of the level of efficiency of greening. Sustainable management is designed to address the environmental challenges faced by two of the world's fastest growing industries: hospitality and tourism. The purpose of the paper is to study the main areas of development of the hotel and restaurant business and tourism in the context of sustainable development, which involves the study of modern trends, problems and opportunities that affect the effectiveness of the functioning of these industries. Results. The paper has considered the main aspects of the development of the field of hospitality, which allows us to reveal the potential of its development and improvement. The dynamics of international incomes for 2005-2023, the level of income of the travel and tourism market in Europe from 2018 with its forecast until 2028 were studied. It was established that what is happening is: restoration of consumer confidence in travel; growth in the number of incomes in all regions of the world; the main tourist destination is Europe. It is predicted that income in all segments of the tourism market will increase significantly, so the hotel and restaurant market will also undergo stable development. It is noted that despite the recovery, the level of income remains lower than before the pandemic (with the exception of the Middle East). It has been established that the key trends that determine the new reality of the hospitality sector are: digital transformation; emphasis on food safety; expansion of gastronomic experience; flexibility and personalization; environmentalization; stability and experience. Conclusion. The conclusions have emphasized that the above-mentioned key trends have great potential for further development and improvement, contributing to increasing the level of service quality and meeting the needs of consumers of the hotel, restaurant and tourism business. As prospects for further research in this direction, the issue of improving technologies, which will contribute to the formation of sustainable and ecologically conscious consumption of resources, has been identified.
The modern world in the conditions of globalization is experiencing a period of radical and rapid changes in all spheres of economic activity, including tourism. The growing popularity of active recreation among the population contributes to increasing interest in mountain regions. With its rich tourist potential, Lviv region occupies one of the leading places in the country's tourism sector. Of great importance for the development of tourism in this region are the mountainous areas of the region, which have powerful tourist resources and always attract a large number of tourists. The growth of domestic tourism gained special significance during the war, which made adjustments to the development of the country's tourism industry, which on the one hand contributes to the socio-economic development of the region, and on the other - has a significant anthropogenic impact on natural ecosystems. The purpose of the article is to study the prerequisites and spatial features of the development of tourism in the mountain communities of Lviv region, as well as to determine the future prospects of its operation in the region. Tourism belongs to the group of industries that have a pronounced resource orientation. The tourism specialization of the region and its development in general depend on the availability of certain tourist resources in a certain territory and favorable factors. Natural, historical, cultural and infrastructural prerequisites in combination with a favorable geographical location, ecological cleanliness of the environment, local flavor and authenticity, narrow specialization of the region's economy led to the active development of tourism in the mountainous areas of the Lviv region. The natural prerequisites for the development of tourism in mountainous areas are mountainous relief, a favorable climate, a dense river network, a large number of mineral springs, high forest cover, etc. No less important for the development of the tourism industry are the historical and cultural assets of the region. There are a total of 295 monuments of cultural heritage included in the State Register of National and Cultural Heritage, including 221 monuments of architecture, 44 monuments of history, 18 monuments of art, and 12 archaeological monuments in the mountainous territories of the Lviv region. An important prerequisite for the development of the tourism industry in the region is the presence of a developed infrastructure of accommodation and catering facilities. There are 324 accommodation establishments operating on the territory of the mountain communities of the Lviv region, including 90 hotels, 17 sanatoriums and boarding houses, 33 SPA complexes, 131 homesteads, and 19 recreation centers. The studied region is also characterized by a developed network of food establishments, which includes 84 restaurants, 59 cafes, 27 cafes and bars, and 14 other establishments. In 2023, the tourist tax in mountainous territorial communities amounted to 13.8 million UAH, which is 30% of the total amount of the tax in the region. The mountain communities of the Lviv region are in demand among tourists throughout the year, but the highest peak of tourist flows falls on the period of vacations and holidays. The further development of tourism in the region will contribute to the increase of revenues to local budgets, and this creates many prospects for the development of the industry. The introduction of modern technology in the field of tourism, which includes the creation of mobile applications, the use of information technologies, virtual reality, artificial intelligence, as well as online booking, which allow to improve the service of tourists and improve the quality of travel. Innovative solutions in the field of transport, guest service, ecology and other related areas will contribute to increasing the tourist attractiveness of the region, increasing the employment of the local population, developing infrastructure and preserving local traditions and customs of the mountain communities of Lviv region. Keywords: tourist resources, mountain communities, tourism, Lviv region.
The purpose of the work is to study the aspects of the financial mechanism of the hotel-restaurant and agricultural sectors of the economy that interact in the market for the provision of services and sales of products, the definition of its constituent elements, the justification of the proposal to improve the financial instruments of state influence on solving the problems of development of the hotel-restaurant sector and the agricultural sector in the conditions of the emergence of new risks and threats, as well as the need for Ukraine's integration into the global economic space. Results. Thus, it can be argued that the increase in the production of crop products contributes to the increase in the export potential of agriculture. Thanks to the introduction of a preferential regime for rural and urban products. At present, support for the main branches of production (agriculture, food industry) will provide an opportunity to ensure domestic demand and satisfy external demand. Ukraine has joined the countries of the world, which are committed to ensuring sustainable development in accordance with the global SDGs. In 2019, the directions of the country's economic audit and vectors of economic development until 2030 were developed in Ukraine. This document defines 30 development tasks and 170 basic indicators for achieving economic development, taking into account the specifics of the country. An important element in ensuring Ukraine's sustainable development is the financial component. This can be achieved by improving the functioning of certain sectors of the Ukrainian economy. The strategic importance of agricultural development is highlighted, and the interdependence of GDP growth and agricultural exports is calculated. The financial mechanism is influenced by world financial processes and globalisation, therefore it is expedient to adapt the leading experience of foreign countries. International practice shows that the reform of the financial mechanism of agricultural enterprises is carried out mainly at the expense of strengthening the direct and indirect levers of state influence. Government influence is exercised through price regulation of agricultural products and farm incomes, budgetary financing of agricultural activities, provision of affordable credit, transparent and comprehensible taxation, regulation of exports and imports of agricultural products, support for scientific and technical progress, social support for farmers, etc. The success of agriculture in the leading countries of Western Europe, the USA, Canada, China and Japan is due to the fact that the self-regulating mechanisms of the market have been limited by external levers. This is government support for agriculture through subsidies, prices, quotas, credit and tax policies, etc. Methodology. The article develops methods of financial risk management, which include identification, analysis and development of methods of neutralisation of financial risks of a company. Value/originality. The proposed model can be used to guide further GDP growth with the help of other factors. It is necessary to take into account other factors contributing to GDP growth. In general, each country chooses the optimal balance between different instruments for regulating agricultural enterprises, depending on the national characteristics of the development of the agricultural sector and the priority objectives of the agri-food policy. Prospects for further research are related to the development of optimal sources of financial support for agrarian entrepreneurship in Ukraine. Thus, summarising all the above, it can be noted that decision-making is one of the main issues in management, and in the current conditions of unpredictable challenges and changes, every manager faces the need to be creative in solving the tasks. That is why it is necessary for the management of hotel and restaurant facilities in this time of challenges and new business conditions to make certain adjustments to the management decision-making process, applying the considered managerial and organisational features. Since efficiency and consistency in making management decisions is one of the indicators of effective management of any organisation.
The analysis of scientific and practical publications on the issue of the development of collective means of accommodation of small forms shows that researchers, as a rule, distinguish general factors of the development of the hotel industry, such as the standard of living of the population, the development of tourism, the deficit of the balance of payments, state regulation, the development of transport, new technologies, import of services. The hotel industry not only contributes to the performance of the set of functions of tourism, but also creates the prerequisites for their development and enrichment of content. The development of the hotel industry largely determines the availability of tourist resources, which is especially relevant for some categories of the population (youth, pensioners, people with disabilities, low-income families, etc.). requires a more detailed study of the conditions and prospects for their development. The article highlights different levels of influence of factors and examines their mutual influence for the segment of small hotels. The main service produced by the tourism industry is a tourist package or tourist product, which means the right to a tour intended for the tourist. In turn, the tour is considered as a complex of services for accommodation, transportation, food for tourists, excursion services, as well as the services of guides-translators and others, provided depending on the goals of the trip, services. The hospitality accommodation sector accounts for up to 65% of employment and 68% of travel and tourism revenue, and since 2000, the global hotel industry has grown by 2.8% annually. According to experts, accommodation facilities are a «miniature tourism industry» because they provide complex, comprehensive services. From a general human point of view, hospitality should satisfy at least the primary needs of a person for food, rest and sleep. Traditionally, accommodation, food, transfer (transportation), recreation are distinguished as the main elements of the field of hospitality. In our opinion, the State Classifier of Products and Services is the most complete from the point of view of accounting for the types of accommodations based on their ability to satisfy the special goals of travelers.
Hazem Ahmed Khairy, Yehia Elzek, Ahmed Ahmed Abdulsalam Saeed
et al.
This study explores the effects of tourism seasonality on entrepreneurship intention and employees’ intention to leave. It also looks at how internal corporate social responsibility (internal CSR) affects the relationship between entrepreneurship intention and both employees' intention to leave and tourism seasonality. 654 responses from employees working at 100 category (A)’ travel agencies and 28 five-star hotels in Egypt's Greater Cairo were analyzed using PLS-SEM. The study's findings demonstrated a strong direct correlation between entrepreneurial intention and tourism seasonality. The intention to leave is also positively impacted by tourism seasonality. The findings supported the existence of a strong positive link between entrepreneurial intention and intention to leave. It was proved that internal CSR acted as a moderator between the tourism seasonality and employees' intent to leave. Contrarily, the findings indicated that internal CSR does not moderate the association between entrepreneurial intention and the intention to leave. This result has been explained. Numerous theoretical and practical implications in the context of tourism and hospitality were introduced at the end of this research.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service, Business
Modern information support of the enterprises working in the field of hotel and restaurant business makes a mandatory condition on its successful functioning. High rates of information technologies development, large volumes of monetary transactions and globalization processes expansion actively affect the hospitality industry growth. This industry includes a set of various transport, service, trade and other territorially distributed organizations and enterprises, the actions coordination of which takes today an indispensable condition to satisfy the demand of the hotel and restaurant services. It is clear from the research data that information systems are so powerful tool for creating competitive and profitable hospitality businesses. Hospitality business is a type of service sector that combines an accommodation facility and its structural subdivisions, such as a restaurant, retail trade, public catering, wellness, cosmetic services, repair services, parking, recreation areas, and others. The main kinds of IT-systems in the hotel and restaurant business are informational, intellectual, accounting and management systems, and support means contain web services, mobile applications, electronic networks, etc. Nowadays, several powerful electronic systems designed for complex hotel management are operating yet. Among them are such as SERVIO HMS, 1C-Parus: Hotel Management, Fidelio and jSolutions systems, Poster POS for the restaurant business. The research reveals that in order to increase the efficiency of hotel and restaurant business management, todays information systems must be implemented in all services and units of the complex that should include the guest accounting with their accounts, material resources management, personnel, warehouse management, the marketing service work to take some operational and strategic decisions by information collecting, processing and structuring, accounting, relevant reports formation and information transferring. Therefore, the leading enterprises success in the hotel and restaurant business, their desire to raise service quality standards, to diversify and update the service list, and to reduce the services cost is due to the fact that such enterprises should use modern highly efficient business controlling systems based on the latest information system and technology introduction.
Abstract. Introduction. In our days modern society is characterized by changes. The economy of production has been replaced by the economy of service. The hotel and restaurant sector is one of the most profitable and promising economic systems, which has been developing at the fastest pace. Satisfying and focusing on the needs of consumers requires hotel and restaurant owners to respond to their changing requirements and make rational management decisions. An effective business organization is essential for solving such problems and ensures long-term success. The conceptual foundations of the theory of business processes were considered in their works by both foreign and domestic scientists. Purpose. The purpose of the article is to systematize theoretical aspects regarding the organization of the head business processes in the hotel and restaurant business. Results. The dynamic development of the market environment requires enterprises to improve their management systems and a new way of thinking. The hospitality industry has several ranges of services. The implementation of system and process approaches in practice will allow hotel and restaurant companies to carry out their activities in a high-quality manner. The activity of business entities is a synergistic socio-economic-technological and management process consisting of various separate operations (business processes). This diversity has positive and negative challenges. Insufficient standardization and inefficiency of business processes lead to a low level of customer satisfaction, high costs, and reduced profitability, while their perfect organization increases the competitiveness of the institution as a whole and its products or services. The activities of hotel establishments focus on the main business processes. There are hotel management, supply of necessary resources, arrival and departure of guests, and production and serving of food and beverages. It is claimed that the considered typical business processes can be supplemented by others. Besides, the hotel management should create its development methodology, and on the other hand, have complete information on quality management. Conclusions. The implementation of the process approach is reflected in the flexibility of the accommodation facility, its ability to implement innovations, and reengineering business processes to meet the needs and expectations of service consumers. A close relationship between the functional divisions of the hotel and between employees leads to their considerable contribution to the realization of competitive advantages and helps to establish teamwork and cooperation. This organization of business processes helps to focus attention on guest pleasure, and as a result, increases labor productivity and profitability.
Relevance. Problem statement. European integration implies the development of international tourism flows, which will ensure an increase in demand for hotel and restaurant services. This can contribute to the development of infrastructure, improving the level of service, and creating new job opportunities. Furthermore, in the process of European integration, the standards of the hotel and restaurant business in Ukraine require adaptation to the requirements of European norms and standards. This includes the implementation of appropriate standards for food safety and quality, hygiene, energy efficiency, and more. Additionally, European integration involves free movement of capital and openness to foreign investment, which can help attract investment in the hotel and restaurant business and increase its competitiveness. Therefore, it can be argued that the topic of the hotel and restaurant business is highly relevant in the process of European integration, as this sector is an important factor in the development of tourism and the economy as a whole. Introduction to the EU provides Ukrainian hotels and restaurants with the opportunity to attract new customers from EU countries. The increase in tourist flow can lead to a growing demand for hotel and restaurant services. European standards in the hospitality industry are higher than in some other countries. Ukrainian hotels and restaurants must meet these standards to be competitive on an international level. This requires improvements in service, food quality, safety, and infrastructure. With the increase of foreign investments in the hotel and restaurant industry in Ukraine, new competitors emerge. This stimulates Ukrainian businesses in this sector to constantly enhance their services and embrace innovative solutions. ECO N O MI CS AN D M ANA G EM EN T H OSP I TAL I TY ENTERPRISES Issue I (89), 2023 69 Research objective. The objective of the study is to determine the conceptual foundations of the hotel and restaurant business. Methodology. The tasks outlined in the article were accomplished using general scientific research methods, namely analysis, systematization, and generalization. The research is based on logical-dialectical methods of scientific cognition, methods of systemic analysis, as well as specific methods, including methods of analysis and synthesis. Results. The article explores the hotel and restaurant business in Ukraine, highlighting that it is developing at a slow pace despite aiming to align with European trends. The positive and negative consequences of the integration aspect of the hotel and restaurant business are addressed. The aspects that may be crucial for the hotel and restaurant business after EU accession are examined. Practical significance. Solutions to the issues of sluggish development in the hotel and restaurant business are proposed. It is substantiated that the development of the hotel and restaurant business in Ukraine is essential for Eurointegration and ensuring sustainable economic growth in the country. The article provides suggestions and ideas for the development of the hotel and restaurant business in Ukraine. Prospects for further research. Further research envisages the utilization of all reserves to enhance the quality of service and competitiveness of hotel and restaurant complexes in Ukraine by implementing positive foreign experience in the development of hospitality enterprises.
The article reveals the main trends, development problems, and provides prospects for the post-war recovery of the hotel and restaurant business of Ukraine in wartime conditions. It was determined that many hotel and restaurant enterprises found themselves in active combat zones and were forced to evacuate to safer regions, and today they suffer from logistical problems and a lack of raw materials. It was found that today the crisis of the hotel and restaurant business, connected with the war, forces the hospitality industry to leave the comfort zone and look for innovative ways of development and operations. It was established that as of June 2022, the restaurant business of Ukraine operates at 65-70% of the pre-war turnover. It was determined that relocation in the field of catering is theoretically possible, but this practice is rather an exception. Restaurants are tied to their original locations by food supply systems, logistics and repeat customers. The measures that need to be taken into account in the action plan for the post-war recovery of the hotel and restaurant industry of Ukraine are highlighted, in particular: this is the support of the state and international organizations through the development and implementation of various programs and projects; introduction of innovations (in particular, production of special robotics); elimination of disruptions in supply chains; orientation to a healthy lifestyle; orientation to the provision of budgetary services. It has been established that in the development of a plan for the post-war recovery of the hotel and restaurant industry, it is also necessary to take into account aspects that were implemented by other countries that also suffered losses due to hostilities, in particular war, or crisis situations, and in the near term achieved effective development of the hotel and restaurant business. It has been proven that the post-war recovery of the hotel and restaurant business should be one of the points of Ukraine's recovery plan, because this type of business has been particularly affected and needs an immediate response to problems disrupting its development and functioning.
Anak Agung Ratih Wijayanti, Isa Wahjoedi Dwi Poetranto, Sulistyo Adi Joko Saharjo
Japanese language used in the hotel industry requires students to use Japanese Language according to department in the hotel. Students in the Diploma IV Hospitality study program are prepared to become hoteliers who can provide services to guests using Japanese Language based on hotel service standards, which is in food and beverage.This study aims to determine the role playing-based teaching Japanese Hospitality at Food and Beverage Department in the Diploma IV Hospitality study program at Triatma Mulya University and to find out the obstacles found in the application of the role playing. The number of students who participated in the study was 26 people. This research uses the observation method to observe the learning process of Japanese Hospitality at Food and Beverage Department. Based on the results of the study, hospitality Japanese learning was applied using conversation scenarios between staff and guests who communicated about how to welcome guests at the restaurant, conversations in situations where guests were taken to their seats, provided menus, explained recommended menus, and asked for impressions and messages from guests. The obstacles in learning are inappropriate gestures and intonations during role play in Japanese Language.
Churches in South Africa have a rich history. Church tourism is perfectly positioned to attract tourists to South Africa and forms part of heritage tourism. Church tourism involves tourists visiting sites of prayer and shrines for cultural, historical, and architectural reasons, but not specifically due to any religious motivation. Well-known
church tourism attractions include the Notre Dame de Paris in Paris, the Rock-Hewn Churches of Lalibela, Ethiopia, and the Groot Kerk – Dutch Reformed Church in Graaf Reinet, South Africa. Data for the study was gathered through online questionnaires, resulting in the formulation of a new subdivision of church tourism, namely "church chasers". “Church chasers” generally do not travel specifically to visit churches. However, their decision to do so can be seen as secondary. They mostly spend time at churches during family holidays and weekend getaways. They find architecture, history, and sandstone buildings the most entertaining during a visit. The paper's main aim was to establish “church chasers” typical profile, behaviour, and motivation as a "new" kind of tourist pursuit by focusing on tourists visiting churches in South Africa. The broader aim was to determine whether “church chasers” as a subdivision of heritage tourism could revitalise small-town tourism in South Africa
Hospitality industry. Hotels, clubs, restaurants, etc. Food service, Business
The article examines the structural dynamics of the hotel industry of Ukraine over the past decade and during the global epidemic crisis. Based on statistical data, the following indicators were conducted and analyzed: the share of services provided by hotel enterprises in the service sector, the number of collective accommodation establishments, the structure of hotels and similar and specialized accommodation facilities, the number of rooms in collective accommodation establishments. The essence of the hotel and restaurant enterprises is determined by the synergistic effect of the formation of work for a number of other sectors of the economy, namely: tourism, transport, retail, catering, insurance, culture and art, architecture and design, tour services, advertising industry. The field of tourism is closely connected with the hospitality industry, which has a significant contribution to the development of the state. The geographical position of Ukraine has a positive impact on the development of tourism enterprises and, accordingly, the hotel and restaurant business. Despite this circumstance, the number of hotel rooms per thousand inhabitants in Ukraine is almost eight times lower than in Europe. During the pandemic conditions, the hotel industry suffered significant losses, so its development is important because it forms the tourist image of the country, increases revenues to the state budget and creates new jobs. Ukraine has favorable conditions for the formation of tourism of various kinds (recreational, medical, entertainment, business, etc.), which will increase tourist flows. Therefore, the study of the hotel industry is relevant to meet the needs of consumers and prospects for its development. The aim of the article is to study the structural development of hotel enterprises in the dynamics and determine the state of this development in different regions of Ukraine. The development of hotel enterprises reflects a number of existing problems of this market of services: dynamic changes in external factors that require rapid response; lack of investment; small number of registered and certified enterprises; mostly outdated logistics of hotel enterprises; lack of legislative control over the quality of service; low dynamics of hotel chains development, etc.
This article explores how hospitality academics and students understand, interpret and experience hostmanship. Building on a literature review which outlines and discusses the development and definition of hospitality, this exploratory study is framed by an interpretivist approach. Semi-structured interviews were conducted with 46 hospitality academics, staff and students (50 were initially invited). Each individual interview focused on uncovering the individual’s understanding of and attitude towards hostmanship, and was transcribed before being analysed by both researchers in order to identify themes that could be used to investigate the concept of hostmanship. Findings show that a genuine connection, the pro-active behaviour of the host, and surprises led to a welcoming feeling for the guest. An unwelcome feeling was mostly created when protocols and systems were prioritised above the human being and, on occasion, specific, unpleasant behaviour of the host. When people were asked to define hostmanship, the following aspects were mentioned most: being and acting sincerely from the heart, and creating a true connection between people.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
This paper scrutinizes visitors’ perceptions on religious tourism in South Africa (SA). The selected research site is Moria, located in Polokwane in the Limpopo Province, which is popular for its annual gathering during the Easter holiday period. Additionally, this paper argues that the area of Moria has much potential in terms of tourism growth and development. Limpopo Province prides itself for the Zion Christian Church (ZCC) annual gathering due to economic spin-offs that are brought by the event. As such, it is suggested that the Provincial Government has to come up with mechanisms on how those economic spin-offs will benefit ordinary people and most importantly the tourism sector. To achieve this objective, 150 questionnaires were administered to visitors who attended the annual gathering in Moria during the Easter season in 2018. Furthermore, a simple random sampling technique was used and the collected data were analyzed using Statistical Package for Social Sciences (SPSS) software. The analysis sheds more light on the respondents’ profiles and experiences of the visit. For instance, most visitors were from domestic tourists. Interestingly, close family members and friends mostly accompanied the visitors. The findings of this study reveal that the motives for visiting the site were mainly religious. In the same breath, some visitors admitted that they went to Moria to shop and to participate in other activities. It is also interesting to note that visitors were excited about the kind of treatment they received from the locals. This could be seen as something that has a potential to assist Moria to grow and develop in terms of tourism. It is the view of this paper that the Government (more especially at provincial level) has a duty in terms of helping Moria to boost its tourism and thereby attracting more visitors. For example, the areas surrounding Moria are always facing challenges of traffic congestion. The Provincial Government could introduce some mechanisms to alleviate the traffic congestion challenge to promote this area’s tourism sustainability.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service, Business