Purpose – This study explores the critical relationship between funding and governance in the
context of sustainable planning for tourism in the Republic of Ireland, building on Wheeler’s
(2013) work on sustainability. It investigates how these factors influence the implementation
of sustainable tourism initiatives.
Methodology/Design/Approach – The research employs qualitative semi-structured interviews with senior planners from all 28 Local Authorities in the Republic of Ireland. This
method provides in-depth insights into their perspectives on the interplay between funding,
governance, and sustainable tourism planning.
Findings – The interviews reveal a significant discrepancy between the positive views of senior planners on tourism support and the practical challenges of insufficient funding and staffing for sustainable initiatives. While there is a favourable opinion of the assistance from Fáilte
Ireland and Local Authorities, this has not resulted in dedicated budgets or sufficient staff
resources, hindering the effective implementation of long-term sustainable tourism strategies.
Originality of the research – This study highlights the crucial disconnect between positive
perceptions of support for sustainable tourism and the resources allocated to it by Irish Local
Authorities. It underscores policymakers’ urgent need for action to bridge this gap, ensuring
effective governance and resource allocation to advance sustainable planning for tourism.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
Ni Wayan Lisnawati, Dinar Sukma Pramesti, Victor Bangun Mulia
The Train Journey tour package is the latest innovation launched by Amanjiwo Resort during the Covid-19 pandemic to help increase hotel occupancy. The aim of this research is to analyze the strategies implemented in the Train Journey package and the efforts made to increase hotel occupancy during the Covid-19 pandemic at Amanjiwo Resort. The research method is qualitative, with data collection through interviews. The study uses the marketing mix theory (7P). The results reveal that the strategies implemented are as follows: from the product aspect, Amanjiwo Resort plans to add 2-3 Train Journey trips per month after the Covid-19 pandemic; from the price aspect, the price of the Train Journey trip remains in line with the room type; from the place aspect, Amanjiwo Resort focuses on the Jakarta-Yogyakarta route by increasing the number of trips; from the promotion aspect, Amanjiwo Resort selects media for promotion carefully; from the people aspect, the staff serving the Train Journey guests consists of 6 people, with a guest capacity of 8-12 pax; from the process aspect, the Train Journey is inspired by the Orient Express and then modified; and from the physical evidence aspect, Amanjiwo Resort continues to utilize the facilities provided by PT KAI (Indonesian Railways). The development strategies that can be implemented to increase occupancy include: from the product aspect, Amanjiwo Resort does not need to add more train carriages, but can increase the number of Train Journey trips or combine it with other tour packages; from the price aspect, Amanjiwo Resort can increase the price of the Train Journey trip during certain periods; from the place aspect, Amanjiwo Resort can add a new route, namely Surabaya-Yogyakarta; from the promotion aspect, Amanjiwo Resort should target more travel agents; from the people aspect, Amanjiwo Resort should engage in discussions with guests regarding meal schedules; from the process aspect, Amanjiwo Resort needs to introduce the Train Journey trip to guests; and lastly, from the physical evidence aspect, Amanjiwo Resort should coordinate with PT KAI (Indonesian Railways) to select specific dates for additional Train Journey trips.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
Ahmed Hassan Abdou, Thowayeb H. Hassan, Amany E. Salem
While facing environmental challenges and rising concerns around food security and equitable access to nutritious food, sustainable food practices (SFPs) have emerged as a crucial focus area for the restaurant industry. Hence, this study aims to investigate key drivers of promoting SFPs, including customers’ and stakeholders’ sustainable behaviors, governmental laws and regulations around sustainability, the commitment of restaurants to combat climate change, the financial and non-financial outcomes of adopting SFPs, and restaurants’ values and culture toward sustainability. In addition, it explores the power of promoting these practices in driving restaurants’ economic, environmental, and social performance. To achieve these objectives, an online survey was administered to restaurant owners and top managers interested in implementing these practices. Accordingly, eight hypotheses, which explored the direct relationships between this study’s variables, were tested using PLS-SEM with bootstrapping. Based on 221 valid responses, this study revealed that all proposed paths were significant and aligned with each hypothesis. Notably, sustainable behavior exhibited by customers and stakeholders had the greatest influence on promoting SFPs, followed by the values and culture of restaurants related to sustainability and restaurants’ commitment to combatting climate change. Additionally, promoting SFPs was a crucial predictor for enhancing restaurants’ economic, environmental, and social performance, respectively. Upon these findings, restaurant owners and top managers should build a solid framework for promoting SFPs in their establishments by focusing on these factors, thereby improving their overall economic, environmental, and social performance.
The failure of the majority of start-ups in the Tanzanian tourism sector is mainly due to the inadequate business incubation services in the country. Through qualitative method, this study suggests a model for establishing tourism incubation centres in Tanzania with a pilot in Arusha, Dar es Salaam and Zanzibar. An initial three-year implementation needs to be considered and it will require strong collaboration and cooperation among different stakeholders, working together to support and grow tourism MSMEs in the country. This study will guide the adaption of the business incubation approach in the tourism sector. Business incubation will contribute to a broader goal of establishing, sustaining and developing tourism MSMEs that will lead to economic prosperity in Tanzania. The study is an early wake up call for policy and decision makers to consider adapting business incubation as a tool for transforming MSMEs in the tourism sector in Tanzania.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
The use of dynamic pricing strategies can have a tremendous impact on the hospitality industry. Understanding the variety in the type of customers and the perceptions of customers concerning the fairness of dynamic pricing is essential. This study aimed to investigate how a dynamic pricing strategy could positively affect the demand for a hotel located on the West Frisian island of Vlieland. This research was divided into four topics: determining segments and corresponding booking processes, the importance of price when booking, perceived fairness of price change and how to influence booking behaviour. This research used a survey that was presented to customers of the hotel in this case study for six weeks. Three hundred and sixty-eight customers completed the survey. The evidence suggests that implementing a more elaborate pricing strategy would positively affect the demand for this hotel. While price is still an essential factor when booking, it is concluded that this is not the most important consideration for consumers. If a pricing strategy is implemented, the hotel can improve the occupancy rate and generate more hotel revenue while simultaneously keeping the consumers satisfied. Relevant managerial implications include implementing peak load pricing to influence demand.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
Jatuh adalah suatu kejadian yang dilaporkan penderita atau saksi mata yang mengakibatkan seseorang mendadak terbaring / terduduk di lantai/ tempat yang lebih rendah dengan atau tanpa kehilangan kesadaran atau luka. Istilah lainnya jatuh merupakan salah satu geriatric giant, sering terjadi pada lanjut usia, penyebab tersering diantaranya dari dalam dirinya sendiri (gangguan sensorik, kognitif, sistem saraf pusat) yang menyebabkan terjadinya penurunan keseimbangan, kekuatan otot, dan fleksibilitas otot menurun, keadaan lingkungan rumahnya yang berbahaya (alat rumah tangga yang tua/ tidak stabil, lantai yang licin dan tidak rata, dll). Di Australia, Kanada dan Inggris dari 1,6 sampai 3 dari 10000 populasi mengalami jatuh. Di Amerika 36,8 dari 10000 populasi lansia mengalami jatuh. 40% dari kejadian jatuh pada lansia akan mengalami kematian. Kegiatan ini dilakukan dengan cara memberikan pelatihan tentang penanganan cidera pada lansia. Hasil dari kegiatan ini peserta aktif dalam dalam mengikulti kegiatan pelatihan dan mampu dalam menangani cidera pada lansia. pemberdayaan parmusosial melalui pelatihan penanganan cidera pada lansia mampu meningkatakan pengetahuan tentang jenis – jenis cidera serta penanganan cidera pada lansia.
Marketing. Distribution of products, Hospitality industry. Hotels, clubs, restaurants, etc. Food service
Violet Bassey Eneyo, Michael Anake Ushie , Linus Beba Akeh
et al.
The study examined fast food's geographical distribution and patronage in Calabar urban, Nigeria. Data were acquired from both secondary and primary sources. Inferential and descriptive statistical techniques were used to analyse the acquired data for the study. The findings indicated a clustered pattern of forty-seven operating fast-food outlets scattered across the area. The study also observed that large population density, central city business and shopping districts known as the CBD/tourist attractions and security were the main factors of fast food location. Furthermore, the study revealed a substantial negative correlation between patrons' distance from the fast food outfits and their frequency of patronage, meaning that the larger the distance between patrons and
fast-food establishments, the lower the degree of patronage. The study further showed that fast food patronage fluctuates substantially depending on the time of day. The study recommended that fast food proprietors and government evaluate the critical factors of the geographical distribution of fast food in the area for the long-term
viability of the business.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service, Business
In 2015, Medrado and Jackson researched corporate non-financial disclosures for the hospitality industry. Their main conclusion was that sustainability reporting in the hospitality and tourism industry is in its infancy. We update and extend this research by using a wider geography and include private, small and medium-sized firms.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
Although studies on animal rights and welfare in the field of tourism have begun to emerge in recent years, the subject is still new. In this context, a philosophical approach to animal rights and welfare in the tourism sector is put forward in this study. Concepts commonly used in animal rights and welfare debates, such as moral status, animal love, animal hatred, speciesism, anthropocentrism, ecocentrism are explained and are then discussed in the context of the tourism sector on the philosophical basis of what tourism means for commodified animals. Various proposals are developed for how changes can be made to grant animals in the tourism sector a moral status, both in theory and in practice.
Recreation. Leisure, Hospitality industry. Hotels, clubs, restaurants, etc. Food service
The article discusses impediments to tourism growth and development in South Africa. It highlights that these challenges hinder the goal of making the tourism sector an economic industry that provides for socio-economic development because they obstruct job creation which is meant to alleviate poverty
and improve the livelihoods of South Africans, especially the historically disadvantaged elements of society. To maximise the potential of the tourism industry in creating employment, promoting infrastructural development and poverty alleviation, this article highlights some of the potent solutions that can be implemented to promote tourism development for positive socio-economic growth, development and transformation. South Africa already has legislation, policies, regulations and institutions seeking to achieve adequate safety and security, environmental protection, infrastructural development, skills development and so on, however, the lack of, or non-enforcement and lack of or
non-compliance to policies, legislation, regulation, and institutions negates tourism development and socio-economic development for the people of South Africa.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service, Business
Scholars and practitioners gathered for the 9th International Conference on Tourism and Sustainable Development conference in Kathmandu between 16th and 18th May, 2018, following a very successful conference in the same location in 2017. Over 70 contributors from all over the world presented over 50 papers and keynotes covering many issues regarding the interface between tourism and its contribution to development.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
Visiting friends and relatives (VFR) is one of the most neglected topics in international tourism scholarship. In terms of sub-Saharan Africa despite acknowledgement of major flows of VFR travellers it is shown that there has been undertaken only a handful of research which is explicitly directed at VFR travel mobilities. The objective in this article is to argue that VFR travel ‘matters’ for African tourism scholars and its neglect should be rectified by a wave of new research studies focused around VFR
travel in the continent. Two sections of material are presented. The first section provides an overview of key international scholarship and debates about VFR travel. The second section shows the limited existing African scholarship concerning VFR travel. Overall, it is concluded that the academic neglect of VFR travellers in sub-Saharan Africa should be addressed by an expanded research agenda, the findings of which can have potential relevance for African policy makers.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service, Business
This review provides an overview of the importance of good manufacturing practices in the
elaboration of artisanal products, aiming to generate a discussion about this subject. The
elaboration of artisanal food has been gaining prominence in several countries of the world
since these products carry the identity and culture of a place. The traditional and artisanal way of
manufacturing provides the food with a variation in its characteristics, which makes it peculiar
in comparison to its similar, pleasing the most diverse demands of consumers. In addition,
they are considered healthier and natural foods. In the Northeast of Brazil, these products are
highlighted by the significant commercialization, being sources of income generation for the
region. Among the most prominent products are the coalho and butter types cheeses, bottled
butter and carne de sol. Despite the economic and cultural importance of these products, the
traditional way of manufacturing, without proper hygiene care, can be a limiting factor for the
formal commercialization of these products. Therefore, adopting good manufacturing practices
at artisanal food processing places may be the first step towards the production of higher quality
products that meet the requirements of the legislation but retain their artisanal manufacturing
characteristics.
Nutrition. Foods and food supply, Hospitality industry. Hotels, clubs, restaurants, etc. Food service
Needs analysis plays a key role in defining both the syllabus and curriculum of foreign language instruction at non-philology universitites. It is of utmost necessity as a means of determining clear objectives prior to lecturing, as well as a means of teaching process (self-)evaluation during the course of teaching. The paper presents the results of the research representing the continuous monitoring of students' needs at the Faculty of Hotel Management and Tourism in Vrnjacka Banja in order to observe changes in the needs and evaluate English language curriculum. The obtained results will point to whether the changes in the needs have occurred and what direction they are taking, and point out the problems that the students face in communication, which can influence the change of the existing curriculum. Furthermore, the research results can greatly contribute to the creation of teaching materials that would be tailored according to the needs of the observed group of students, which can eventually lead to their increased motivation and a desire to learn a foreign language.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
Quick-service restaurants (QSRs) face a particular challenge in creating customer relationships, given low levels of consumer brand loyalty and a standardized product that makes it difficult to developing a distinctive identity. One way that quick-service firms attempt to set themselves apart is through genuine, long-term corporate social responsibility (CSR) efforts, in addition to the quality of their food, service, and overall restaurant environment. This article explores the extent to which customers’ perceptions of Chick-fil-A’s food, service, environment, and CSR affect the three dimensions of their relationship quality with that firm—namely, satisfaction, trust, and identification, based on convenience survey of 483 of the firm’s customers. With regard to the elements of a customer relationship, the analysis found that (1) awareness of CSR programs did not improve customer satisfaction but did boost identification and trust, (2) service quality supported trust and satisfaction but does not influence customers’ identification with the firm, and (3) food quality affects customer satisfaction but has no connection with trust or identification with the firm. Finally, customer satisfaction and trust were related to customer loyalty, but identification with the company was not connected with loyalty. These findings suggest that increasing customer satisfaction levels (or any short-term goal) should not be the primary objective of CSR programs in the QSR industry. Instead, it appears that CSR initiatives should involve a genuine long-term effort to build customers’ trust and identification.
This study aims to explore the impact of Employee Service Innovation Behavior (ESIB) on New Service Development (NSD) among hotels’ employees. A research model was proposed in which one hypothesis was developed. The empirical data were collected from employees who are working in four- and five-star hotels in Jordan. A total of 332 questionnaires were returned and the data were analyzed using a single regression to determine the relationship between ESIB and NSD. The results supported the proposed model that there is a significant relationship between ESIB and NSD, and it also found that service innovation performance is exited in the hotel industry. The theoretical and managerial implications were drawn based on the study findings, and recommendations for future researchers were made, and limitations and conclusions are discussed.
The subject matter of this paper is terrorist attacks on tourist facilities worldwide that during the first decade of the 21st century have become not only more frequent but also all the more lethal. Increased level of security of the state institutions and diplomatic missions in the world after the terrorist attacks on the US on September 11, 2001, made the terrorists reorient the focus of their attention primarily to large international hotel facilities. The aim of this paper is to highlight the fact that these "small towns" are relatively easy and very vulnerable targets of terrorist attacks. Namely, in situations in which there are affluent movements of guests and a large number of employees, potential terrorists can easily infiltrate and perform observation smoothly, design modus operandi and finally, with a small number of operatives conduct the attack. Therefore, measures of crisis management in the hotels are of crucial importance for the safety of both guests and employees.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service