Hasil untuk "Hospitality industry. Hotels, clubs, restaurants, etc. Food service"

Álvaro Danny Mendoza Cedeño

Este estudio de caso de enfoque mixto analizó la producción láctea en el desarrollo microempresarial local del Sitio Río Grande, cantón Chone. Actualmente, existen 70 microempresarios dedicados a esta actividad, cuyos productos lácteos se producen y comercializan de manera artesanal. Así, esta investigación que se realizó entre octubre de 2024 y enero de 2025 tuvo una duración de 120 días; la recolección de datos se alcanzó mediante una guía de nueve preguntas obtenidas a través de información bibliográfica y se diseñó un modelo de encuesta para los microempresarios informales de productos lácteos del Sitio Río Grande. Los resultados reflejan que el producto lácteo con mayor elaboración y demanda es el queso con el 87% en el mercado local, mientras que productos lácteos como yogurt, mantequilla, requesón y dulce de leche se producen en menor proporción. Los resultados también revelan que el 70% de los productores se consideran minoristas o pequeños empresarios porque carecen de posibilidades económicas para invertir en un centro de acopio. Los resultados de la encuesta demuestran que el cambio e innovación del proceso artesanal al industrial en la elaboración de lácteos permitirá a los microempresarios tener una mayor utilidad, porque tienen suficiente materia prima. Se concluye que, aunque la participación de los microempresarios en la producción láctea artesanal es importante, la mayoría de ellos expresa que las técnicas de transformación utilizadas deben mejorarse para ofrecer un servicio más adecuado que les permita ganar la confianza del cliente.

Stylianos Bouzis, Soultana (Tania) Kapiki

Purpose: The purpose of this paper is: a. To evaluate the sustainability of glamping as a nature-based tourism option in Greece, which offers higher levels of comfort while promoting environmental stewardship, financial feasibility and societal accountability; b. To explore the potential of glamping to strengthen local economies, contribute positively to society and minimize the environmental impact, and c. To propose a sustainable business plan for glamping accommodation in Greece. Methodology: The study is based on international bibliographic references and secondary data. Furthermore, the authors conduct a comprehensive case study to capture an ideal sustainable business plan for glamping accommodation in Greece. PESTLE and SWOT analyses are also implemented to evaluate the internal and external factors influencing the glamping sector in Greece. Findings (results): The study reveals that glamping tourism uniquely combines luxurious accommodation such as upscale tents or yurts, with immersive natural experiences in remote locations like forests or coastal areas. This concept appeals particularly to the rising demand for sustainable and unconventional vacation options, especially among the Gen Z demographic, who seek eco-friendly and authentic travel experiences that go beyond traditional hotel stays. Key findings emphasize the necessity for developing sustainable, long-lasting business models incorporating green practices, such as using renewable energy sources, minimizing plastic use, and implementing recycling systems. Moreover, fostering community engagement by employing residents and sourcing products from nearby suppliers is identified as a crucial factor for the success of these ventures. Effective business planning must align with initiatives that promote environmental preservation, such as conserving ecosystems and raising visitor awareness about eco challenges, which are essential for the long-term viability of the glamping sector. Originality/value/suggestions: This study contributes an analysis and empirical assessment of glamping's viability. It identifies good practices for sustainable hospitality and offers insights for investors and operators on developing successful glamping accommodations in Greece. By examining trends and incorporating sustainable business models, the survey provides a strategic outline for glamping that supports ecological sustainability, economic development, and cultural heritage preservation. Future research should focus on refining these strategies and exploring new sustainable tourism opportunities.

Dönüş Çiçek, Seher Gülenç, Erdem Korkmaz

We live in an era dominated by major environmental issues, for which countries try to bring solutions considering the philosophy of sustainability. As a concept concerning all humanity, ecological citizenship is regarded as an action to be taken to solve these problems. It is crucial for tourism students, who are prospective human resources for tourism industry, to have environmental awareness and act accordingly. This study aims to determine the ecological citizenship levels of tourism students, and their ecological citizenship level is analysed in terms of various factors. This study was designed with a correlational survey model, one of the quantitative research methods. The study group includes tourism students from Anadolu University and Eskisehir Osmangazi University in Eskisehir, enrolled in the 2022-2023 academic year. An “Ecological Citizenship Scale” was utilised in order to gathering data. The results of this study showed that tourism students had medium-level ecologic citizenship awareness. When considered in terms of variables/parameters, differences were found among all variables and dimensions. Finally, the students stated that the first three significant factors that had an influence on their ecological citizenship levels were family, education, and social media.

Bendegul Okumus, Babak Taheri, Ibrahim Giritlioglu et al.

Asra Zahoor Wani, Apeksha Bhatnagar, Mudasir Ahmad Mir

Business providers are always concerned about maintaining and increasing customer satisfaction and trust because they are crucial for positive word of mouth, revisit intentions, and loyalty, which are necessary for long-term success in today's customer-focused industry. This study investigates the dimensions tourists use to evaluate e-service quality and their relationship to E-Loyalty and revisits intention among international tourists visiting Kashmir. The study utilized structural equation modeling (SEM) analysis to investigate whether E-Satisfaction and E-Trust mediate in the understudy relationships. The data was collected from 194 international tourists. The study findings have important implications and guidelines for developing E-Service Quality are discussed.

Andrea Ettinger, Sonja Grabner-Kräuter, Ralf Terlutter

Hlonipha Langelihle Bini, Tembi Maloney Tichaawa, Vyasha Harilal

The aim of this paper was to determine the significance of international university students as generators of VFR tourism in South Africa. The study adopted a mixed methodology approach to meet the set objectives. Quantitatively, a purposive sampling technique was used to generate 346 valid questionnaire survey responses from international students. For the qualitative angle of the study, a total of 7 participants contributed to a focus group discussion. The findings indicate that international students serve a key role in stimulating VFR visits to their study destinations. Many of these are repeat visits and the travel pursuits in which they engage during their stay at the destination. A key recommendation emanating from this paper is centered on the development of efficient promotional and marketing strategies to encourage international student led VFR in the country. Strategies to this end need to be developed and implemented in order to fully leverage the benefits of VRF in South Africa, given the significant role that international students play, as well as in terms of the way in which they influence the travel activities of their visitors.

Ashutosh Pandey, Ruchika Kulshrestha

PurposeThis study examines changes in customer service encounter patterns in response to the COVID-19 pandemic during stays at hotels. The study re-visits the hotel services delivery process and examines how the hotel service blueprint has been re-framed.Design/methodology/approachThe study implemented an exploratory and qualitative research design to identify changes in customer service encounters and the hotel service delivery process. The research applied a cross-sectional survey-based design, which involved open-ended and closed interview questions with hoteliers in the Delhi/NCR region.FindingsThe study identified an increase in contactless service during the service delivery process and in customer service encounters while staying at hotels. In so doing, the various service touchpoints in hotels need to transition from personalized service to contactless service encounters such as at check-in and payment, contactless room key access with available and accessible hand sanitizers, masks, room purifiers, automated room cleaning machines and the deployment of other smart artificial intelligence-based technologies.Practical implicationsThis paper profiles a revised service blueprint model for hotels, which could assist hotel service managers to address potential sources of customer dissatisfaction and service failure during the COVID-19 pandemic.Originality/valueThe paper explores ongoing changes in the hotel service delivery process during the COVID-19 situation and reveals ways in which the service blueprint has been re-framed.

Kishor Hakuduwal


 The objective of the study is to analyse the factors affecting employee job satisfaction in hotels of Bhaktapur, Nepal. Compensation and reward, working environment, career development, job security and co-workers are taken as independent variables and employee job satisfaction as a dependent variable. Using the purposive sampling, 153 employees were selected, and a questionnaire survey was carried out to collect data. Using regression analysis, the study found that compensation and reward, working environment, career development, and job security have significant impact on employee job satisfaction but the relationship with co-workers has negative significant impact on employee job satisfaction in hotels of Bhaktapur. Likewise, the study also revealed that job security has the highest positive significance on employee job satisfaction in hotels of Bhaktapur followed by compensation and reward, working environment and career development opportunities.

Nothando Sithole, Andrea Giampiccoli, Sean Jugmohan

This article proposes guidelines and themes related to the advancement of spontaneous community participation for community-based tourism (CBT). Community-based tourism has its own difficulties and challenges, however it can still be a valuable strategy to advance community development through tourism. Globally, CBT has been embraced as a tourism development approach in various geographical contexts. In South Africa the Government has published specific Operational guidelines for community-based tourism and reflects on community participation in tourism over the last decades. This paper does not intend to idealise CBT or deny the possible use of external assistance. However, it proposes a facilitative approach, as the base of spontaneous participation to positively favour community spontaneous participation in CBT. This article proposes a community participation model, based on the extrapolation of themes on spontaneous participation. The proposed model is flexible and adjustable to various contexts aimed for global relevance. This is a conceptual paper based on secondary data and was compiled from existing literature and online sources.

Trinh Le Tan, Dao Thi Dai Trang

This study developed a model depicting the mediating role of service climate on the relationships between leadership commitment to service quality, service-oriented human resource practices and brand citizenship behavior, taking into account the competitive intensity in the tourist hotel industry. Data was collected from a sample of 287 hotel employees in Danang. The research findings support the proposed relationships between leadership commitment to service quality and service climate, as well as that between service-oriented human resource practices and service climate. The relationship between service-oriented human resource practices and service climate is negatively moderated by the competitive intensity in the tourist hotel industry. The findings further support that service climate fully mediates the relationships between the organizational antecedents and brand citizenship behavior.

Llorenç Bagur-Femenías, Jordi Perramon, Marc Oliveras-Villanueva

In the last few years, it has become essential, in order for companies to ensure their survival, to approach the customer and bet on quality. This is due to the importance of tourism in many economies and the increase in supply and demand. For this reason, there are numerous studies found in literature that evaluate the extent to which quality practices impact finances and competitiveness of tourism companies. Furthermore, the usual practice in many of these studies is to classify all types of tourism businesses in the same category, even though there seem to be significant a priori differences between them. The main objects of scrutiny in this study are restaurants and hospitality. The analysis of the aggregate results of two surveys carried out among executives in Spain that employed SEM methodology demonstrates that quality practices have influence, albeit indirectly, on a firm’s performance in a positive way. However, separate analysis of subsamples show disparities between hotels and restaurants. This paper illustrates that, although both subgroups operate in the same sector, they obtain different results from implementing quality policies. Therefore, the specific features and typology of the selected tourism company should be considered.

Ni Komang Nariani

Ubud merupakan salah satu tujuan wisata terkenal di Bali selain Kuta, Nusa Dua, dan Sanur. Kementerian Pariwisata mengusulkan Ubud sebagai Destinasi Gastronomi berstandar United Nations World Tourism Organization (UNWTO) yang pertama di Indonesia. Penelitian ini bertujuan untuk merumuskan strategi pengembangan kuliner lokal berdasarkan persepsi wisatawan nusantara di Ubud. Penelitian dilakukan tahun 2018 menggunakan pendekatan deskriptif kualitatif dengan melakukan observasi, wawancara, dan menyebarkan kuesioner kepada wisatawan yang menikmati kuliner lokal pada restoran atau warung di Ubud. Data dari hasil kuesioner dianalisis dengan Importance Performance Analysis (IPA), menggunakan teori Pariwisata Budaya dan teori Persepsi. Hasil penelitian menunjukkan bahwa persepsi wisatawan nusantara terhadap kuliner lokal adalah baik memiliki hidangan beragam, unik, disajikan menarik dengan lokasi restoran strategis dan pelayanan ramah dari karyawan. Harga dinilai mahal, tidak memberikan diskon kepada wisatawan, kurang dipromosikan dan tempat parkir yang kurang memadai. Strategi pengembangan kuliner lokal berdasarkan persepsi wisatawan nusantara yaitu: 1) menggelar street food, 2) meningkatkan promosi, 3) meningkatkan lingkungan fisik restoran.

Fabián Llano

Plantear la pregunta por el patrimonio gastronómico implica pensar, en primer lugar, en las posibilidades de concebirlo como un objeto de estudio. Esta situación abre la oportunidad para una reflexión epistemológica, teórica y práctica sobre el hecho culinario. Aquí aparecen las discusiones antropológicas, sociológicas e históricas para legitimar el estudio sobre el significado de cocinar y los diferentes debates sobre las perspectivas, tendencias y enfoques de abordaje disciplinar e interdisciplinar. En segundo lugar, esta discusión permite vincular las relaciones del acto de cocinar con los elementos territoriales. Aquí son importantes enfoques como la geografía humana, la historia cultural de los alimentos, las prácticas culturales y toda suerte de recorridos por las ciencias sociales y humanas desde intercambios conceptuales y ejercicios de tipo inter y multidisciplinar.

K. Dube, Prof K. Mearns, S.E. Mini et al.

Tourism industry is one of the fastest growing industries globally, with an economic contribution that is unquestionable in both developed and developing countries. However, the growth in tourism is also associated with a growth in greenhouse gas (GHG) emissions from the tourism value chain, worsening the disaster of climate change. The tourism industry is dependent on the climate in many settings. To understand the current and future of the tourism industry, in the context of climate change, it is critical to understand the perceptions, knowledge and attitude of the tourism industry’s main stakeholders, the tourists. This paper examines the stated aspects in the context of the Okavango Delta, Botswana. The study made use of an online survey, involving 155 tourists across the world, and secondary data. Analysis of data was done using QuestionPro analytics, Microsoft Excel ToolPak and Content Analysis. The results show that tourists are increasingly becoming more knowledgeable about climate change disaster. However, some practices and actions by tourists contribute towards the build-up of GHG emissions that drive climate change disaster. Tourists felt that climate change was worsened by ignorance, lack of education and poor global political leadership. Tourists believe that climate change is a threat to the water flow in the Okavango Delta, which has a negative effect on flora and fauna, as evidenced by the decline in bird-life species and other animal populations over the years. The study recommends increased environmental awareness interventions among tourism role players to foster greater climate resilience and more research to cover the knowledge gaps.

Kola O. Odeku

There are numerous natural and cultural world tourism heritage sites spread across the entire landscape of the world, which are of outstanding universal value. These sites attract tourists from all over the world for different reasons such as for sightseeing, heritage and archaeological interest, education and research. The concern is that global warming and climate change are posing huge threats to most of these sites and properties by altering, deteriorating and ravaging them. In order to address these problems and find sustainable solutions, this article identifies a climate change adaptation strategy as the potential intervention that can be utilised to enable these sites and properties to cope with the prevailing unusual climatic conditions in order to sustainably protect and preserve them for the present and future generations to enjoy.

Henama, Unathi Sonwabile

The tourism industry has grown in leaps and bounds in South Africa, since the first democratic elections in 1994. Tourism has not just been developmental, but has gained prominence as the new gold. The mining sector has lost its lustre as the major contributor to the economy of the country. Mining has declined as a core contributor to the gross domestic product, ravaging the economy of many towns and cities in South Africa. The growth trap that South Africa finds itself in, has meant that there must be a sector that can alleviate the structural challenges and promote entrepreneurship. Tourism has sustained growth and this has meant it has been accepted as the panacea for all of the economic challenges of the country. Additionally, tourism has been associated with distributive responsibilities in line with the principles of empowerment, especially for the previously disadvantages groups. The tourism industry has had limited local benefit even in the face of more inbound tourism arrivals because of the skewed ownership patterns that reflect the colonial legacy of the tourism industry of South Africa. Disruptive technology provided by Airbnb has ensured that more cost effective accommodation is provided for destinations in South Africa, which now use underutilized hosting space for loading as Airbnb hosts. This has driven the growth of the tourism industry especially around the Western Cape Province, including Cape Town. This literature review on Airbnb fills a gap in academic scrutiny on disruptive entrepreneurship provided by Airbnb in the tourism economy of South Africa. Disruptive entrepreneurship will have a profound impact on the South African economy, which is struggling with raising entrepreneurship levels, for a country with an abnormally high rate of unemployment leading to poverty.

Oswald Mhlanga

The purpose of this study was to analyse the efficiency of hotels in South Africa. By using primary and secondary sources, data were collected from 42 different types of hotels in South Africa, for the 2016 period, on a variety of parameters. A stochastic cost frontier function with three functions (i.e. labour, food and beverage, and materials) and one output as the total revenue is specified and used to estimate hotel efficiency. From the study it is clear that one structural driver, namely, ‘location’ and two executional drivers, namely, ‘hotel category’ and ‘occupancy’, significantly impacted (p < 0.05) on hotel efficiency in South Africa. The classification of drivers allows hoteliers to first work on drivers that can be changed in the short-term (executional drivers), then focus on the ones that require long-term planning (structural drivers). The results have implications for hotel managers in that if they want to improve efficiency they must manage hotel capacity and customer demand in a way that maximises revenue. The results could enhance the service data and yield management with regards to South Africa hotel efficiency.

Zachary W. Brewster, Jonathan R. Brauer

Restaurant servers’ negative sentiments toward Black customers have been well documented. Further, existing research has shown that a large proportion of waiters/waitresses confess that they sometimes discriminate against Black Americans by giving them less than their optimal service effort. However, research assessing the generalized consequences of servers’ discriminatory practices on consumers’ experiences is lacking. In response, this study analyzes survey data from a demographically diverse sample of Black and White consumers ( N = 415) to test for interracial differences in nine distinct self-reported outcomes assessing typical and recent dining experiences in full-service restaurants. Given widespread anti-Black sentiments and discriminatory actions among servers, we posit that Black Americans will on average report diminished dining experiences relative to their White counterparts. In contrast to our predictions, results indicate that Black and White respondents report similar dining experiences when visiting full-service restaurants and, where differences exist, Black respondents appear to report slightly more positive and less negative experiences compared with their White counterparts. We identify a number of interconnected factors that may account for this observed pattern and conclude by encouraging additional scholarship on the nature and downstream effects of race-based restaurant service.

Dr. Diederik de Boer, Prof. Dr. Meine Pieter van Dijk

This paper reports the results of an investigation between conservation and local economic development. Focusing on Tanzania nine tourism-wildlife business - community agreements are analyzed, including three NGO-initiated agreements, three business-initiated agreements and three government-initiated agreements. The analysis of the agreements aims at the assessment of their effects on Local Economic Development and Conservation. The following major outcomes of the analysis could be noted: NGOinitiated agreements on the whole contribute most positively to conservation while business-initiated agreements contribute most positively to local economic development. Most importantly it provides insights on how business community agreements can provide for both Local Ecnomic Development and Conservation. The research, finally, provides lessons for a better focused and more effective communitybased natural resources management policy.