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

Stanley Kagisho, Erica Sao Joao

Andrei I. Buenafe, Job Elijeah G.  Feliciano, John Josue B.  Meguiso et al.

This research paper analyzes the importance of cashless payment transactions in selected 3-star hotels in the City of Manila, Philippines. Specifically, the study aimed to assess significant difference in the hotel guests’ frequent use of cashless payment based on their demographics, and their most used form of cashless payment. This paper also shows the considerations the guests have encountered as they use this mode of payment. Using correlational analysis, the study adapted the survey method administered to 300 hotel guests using QR code. The study used simple random sampling in the selection of the participants. The result showed that there is a significant difference between the perceptions and the usage frequency of cashless transactions among the guests when grouped based on their profile, and that the most used cashless transaction is E-wallet. Moreover, the guests consider factors such as speed, accuracy, safety, and staff support, but emphasizing convenience and ease of use when using cashless payment transactions. The result implies the continuous improvement of service that will benefit the hotels company, accommodation staff, service company and guests.

Moses Vuyo Sithole, Therese Roux, Miri Retief

In the highly competitive restaurant industry, prioritising customer satisfaction is crucial for establishments pursuing differentiation and repeat business. Within this context, creating unique and memorable experiences has evolved from a marketing trend into a strategic imperative, compelling restaurants to deliver encounters that transcend mere functional service and quality. However, prior research has primarily examined quality factors and satisfaction in isolation, overlooking the mediating role of experiential realms in this relationship. This study offers a novel contribution by integrating service quality and experiential marketing within a single empirical model, addressing a gap in the hospitality literature. Specifically, few studies have empirically examined how tangible and intangible quality cues translate into the four experiential realms of the Experience Economy—aesthetic, escapist, entertainment, and educational—and how these, in turn, influence satisfaction and revisit intentions. Drawing on the Experience Economy framework, this study develops and tests a conceptual model linking quality antecedents—physical environment, food quality, and customer service—to the four experiential realms (aesthetic, escapist, entertainment, and educational) and subsequent satisfaction and revisit intentions. Using data collected from 312 restaurant customers, the hypotheses were tested through Structural Equation Modelling (SEM). The findings reveal that quality antecedents significantly influence experiential realms, which in turn enhance satisfaction and revisit intentions—offering a more nuanced mechanism than previously theorised. By being among the first to empirically test these relationships in the sit-down restaurant context, this study adds theoretical and practical insight into experience-based brand differentiation. Moreover, it provides actionable insights for restaurant managers seeking to transform quality delivery into memorable, loyalty-building experiences.

Indira Quiroga Dallos, José Hernández Jaimes

En este artículo se aborda la apropiación del patrimonio culinario en Bucaramanga, Santander, Colombia, centrándose en el papel de cocineras y cocineros tradicionales. Destaca que la cocina tradicional no solo es un medio de sustento, sino también un vehículo de identidad cultural y memoria colectiva por el que se vinculan las comunidades con su historia y territorio. Específicamente, se presentan parte de los resultados del proyecto de investigación titulado “Así Sabe Bucaramanga” que busca visibilizar a las cocineras y cocineros que desempeñan su oficio en espacios urbanos y rurales. Realiza un análisis cualitativo mediante técnicas etnográficas como la observación participante y entrevistas semiestructuradas con cocineros locales. Destaca cómo las plazas de mercado y los espacios públicos se convierten en escenarios vitales para la expresión del patrimonio culinario, donde se venden comidas tradicionales que forman parte del tejido social. Las narrativas de varios cocineros presentan cómo han heredado recetas y técnicas a lo largo de generaciones y lo que significa para ellos. También se mencionan algunos desafíos actuales para los vendedores de comida tradicional. Se concluye que la cocina tradicional alimenta cuerpos y almas, al mantener vivas las historias y tradiciones que definen a una comunidad. A través del reconocimiento y apoyo a los cocineros locales, en su actividad cotidiana y no necesariamente a través de la espectacularización, se puede asegurar la continuidad de estas prácticas culturales en el futuro.

Abiyot Tenna, Kassayenew Amare, Hiwot Tekola et al.

AbstractBackground: Food contact surfaces are surfaces that encounter food for humans. It can harbor and introduce pathogens into food. Objective: The aim of this study was to assess the microbiological quality of food contact surfaces (utensils) from hotels and restaurants in Addis Ababa. Methods: We used cross-sectional study design in which 12 hotels and 28 restaurants were randomly selected in Addis Ababa. Swab samples from utensils of hotels and restaurants were collected (i.e. four utensils from each establishment) and analyzed over the period of three months resulting in a total of 160 swab samples. Result: Among the hotel and restaurant utensils the highest median count of log total coliform was obtained on trays (5.93log10CFU/100cm2in hotels and 5.00log10CFU/100 cm2, in restaurants). Faecal coliform andE.coliwas detected in 14.37% and 3.12% of utensils, respectively. The highest median count of logS.aureuswas 5.95log10CFU/100cm2on tray in hotel and 5.57log10CFU/100cm2on dipper in restaurant and, the median counts of log APC was 9.37log10CFU/100cm2on tray in Hotel and 8.51log10CFU/100cm2on spoon in restaurant. Conclusion: The finding showed that there is high microbial load and inadequacy of washing and cleaning services in hotels and restaurants in Addis Ababa. Hence, there is a need to strengthen monitoring and supervision system is hotels and restaurants.

Violet Bassey Eneyo, Stella Bassey Esuabana , Usang Nkanu Onnoghen et al.

This study examined the geographical distribution, classification, and visitor patronage patterns of tourist attractions in Calabar, Nigeria. Additionally, the study utilised both primary and secondary data sources. The research employed descriptive, inferential, and spatial analytical techniques to interpret the collected data. Results underscored a prevalent clustering of attractions along major transit routes. The attractions were categorized based on distinct attributes, and key determinants such as safety, interests, experiences, accessibility, and affordability were found to influence visitor choices significantly. In light of these findings, the study advocates for developing integrated tourist routes, diversifying attractions, exploring untapped markets, and enhancing safety and security measures to foster sustainable tourism growth in Calabar.

Tenson Nkosana, Jane Skinner

While it is common knowledge that COVID-19 and the subsequent national lockdowns have severely affected the hospitality industry in South Africa and across the world, there has been no previous research conducted into the effects felt by small hospitality businesses within remote and scenic areas of South Africa which were particularly badly affected. The study objectives were to reach an understanding of the optimum marketing strategies available for the recovery and growth of this uniquely valuable asset in South Africa’s tourist landscape. The methods involved a triangulation between observation and in-depth interviews with 15 owners/ managers and a questionnaire survey involving 72 establishments. Emphasis was on Social Media Marketing (SMM). However, it was concluded that there are certain associated challenges with SMM within this specific market, along with unique advantages of alternative strategies which, it seems, are not always appreciated. A recovery and sustainability marketing strategy balancing and integrating the strengths of location, service quality, and SMM, along with a six-step flexible SMM adoption programme, based on the findings of the study, are presented, as an appropriate model both for a post-Covid response and for supporting a sustainable marketing strategy for these businesses going into the future.

Kholadi Tlabela, Anneli Douglas, Felicité-Fairer-Wessels

Information exchange is a process through which information, experience and skills are exchanged among stakeholders. While previous studies acknowledge that Visitor Information Centres (VICs) exchange information with various stakeholders, it remains unclear how this exchange contributes to economic opportunities for tourism businesses. The objective of the study is therefore to ascertain whether the information that VICs and tourism businesses exchanges contributes to economic opportunities. A survey was distributed to tourism businesses listed in the databases of government-owned VICs in South Africa. The results show that VICs and tourism businesses exchange information and that this exchange generates economic opportunities for businesses. The results also identify factors in the information exchange process that are predictors of economic opportunities. Based on the results, VIC staff should use the exchange of information as a platform through which they may generate economic opportunities for businesses. In their exchange of information, VIC staff should understand the information needs of tourism businesses and provide them with visitor-support information that is extensive, useful and according to their preferences. Consequently, staff can contribute to government’s plan of improving the lives of businesses in areas in which they operate.

Chun Liu, Kam Hung

Wen-Hwa Lee, Ching-Chan Cheng

Made Handijaya Dewantara

Penelitian ini dilakukan atas dasar untuk mengetahui motivasi terhadap kedatangan wisatawan domestik dalam menghadiri dan menikmati pertunjukan adat di berbagai desa yang ada di Bali. Metode yang digunakan adalah deskriptif dengan pendekatan kualitatif didukung dengan metode Focus Group Discussion (FGD) dan in-depth interview secara online di mana analisis dilakukan dengan menggunakan sejumlah teori secara tematik dan dibahas secara naratif. Tujuan penelitian ini adalah untuk mengetahui bagaimana motivasi wisatawan domestik untuk mendatangi dan menikmati pertunjukan adat di desa yang ada di Bali. Variabel motivasi yang peneliti gunakan terdiri dari push and pull, event attachment, socializing, excitement, event novelty, escape, dan family togetherness. Melalui riset kepada sepuluh informan dengan karakteristik yang sudah ditentukan, serta variabel motivasi yang digunakan, hasil motivasi kedatangan wisatawan domestik untuk menghadiri pertunjukan adat tertinggi adalah untuk menemukan hal baru (event novelty) dan dengan motivasi terendah dalam menikmati pertunjukan adat adalah kebersamaan keluarga (family togetherness).

C. H. Van Heerden

The aim of this study is to gain scientific insight into internationally-accepted criteria for quality reporting of mixed methods research (MMR). Articles published post-2012 in a particular journal, which referred to “mixed methods” and “tourism”, and reported that qualitative and quantitative data were collected, were drawn from Google Scholar and Scopus. The reporting quality of these studies was analysed according to the GRAMMS framework (Good Reporting of a Mixed Methods Study). Most of the articles in the data set did not report on all the elements embedded in GRAMMS. It must not be seen as a reflection of the quality of the MMR design itself, nor is the study flawed. It indicates gaps in the reporting of important MMR elements that could be addressed in future research. Exemplars were identified that could serve as case studies for researchers in terms of the quality of reporting on MMR. Editorial boards should adopt guidelines on how MMR could be presented in articles submitted to their journals. These guidelines could assist authors in preparing their articles to conform to international standards on the reporting of MMR studies. Peer reviewers should use the guidelines to judge the quality of reporting on MMR methodology in articles under review. This study could also serve as a future reference for researchers, postgraduate students and supervisors who aim to incorporate MMR in their research.

Septian Yuda Pratama, M. Rawa El Amady, Achmad Hidir

This study discussed mangrove ecotourism based on Sanak Sedagho, namely ecotourism management based on local wisdom. The management of sanak sedagho is novelty finding in the management of mangrove ecosystems. The mangrove ecotourism in Sungai Apit Sub-district is not active, while the Mangrove Sungai Bersejarah (MSB) Ecotourism still survives, it is still visited and as meeting place at the sub-district and district levels. This study is an ethnographic, where the researcher lived for two months in Sungai Ara Permai Village. The data were taken through library studies, internet, observation, participation observation, informal discussion and in-depth interviews. The main informants in this study are the initiators and managers of MSB Ecotourism and other informants who are community members and workers in MSB Ecotourism. This study found that the management of ecotourism based on local wisdom, in this case the sanak sedagho, is the key to the success of MSB Ecotourism being able survived even in the era of the covid 19 pandemic. This study contributes to the field of economic anthropology, especially in ecotourism management.

Nesrin Tuncay, Ceyhun Can Özcan

Purpose – A flourishing tourism sector can produce the same increase in income as that from natural resource exports. Unlike the oil, gas, and mineral extraction industries, which cause depletion of natural resources, the tourism industry has the potential to become a renewable industry, if well managed. In this context, the aim of this study is to investigate the existence of the Dutch disease effect in Mediterranean countries with high tourism dependence. Design – The data set used in this study was from 1996-2015, and it was obtained from the 2017 World Development Indicator [WDI] database. The logarithms of all variables were added to the model. In the study, 17 selected Mediterranean countries (Albania, Algeria, Bosnia and Herzegovina, Cyprus, Croatia, Egypt, France, Greece, Italy, Israel, Lebanon, Malta, Morocco, Slovenia, Spain, Tunisia, and Turkey) were used. Methodology – In the study, the methods used by Figini and Vici (2009), Holzner (2011), Ghalia and Fidrmuc (2015) are followed. In addition, Panel AMG, CCE co-integration estimators were used. Findings –The panel data analysis results for the country group imply that the Dutch disease does not exist overall but, on the other hand, the country based results reveal existence of the Dutch disease in some of the Mediterranean countries (Albania, Bosnia and Herzegovina, Croatia, Egypt, Greece, Italy, Morocco, and Turkey). Originality of the Research – The originality of this study is twofold. First of all, to our knowledge, this is the first study investigating the Dutch disease in the Mediterranean countries. Moreover, the study employs recently developed panel data econometric methods and allows us to get results for each economy separately, unlike conventional panel data analysis methods. Therefore, we predict that this study will make an important contribution to the literature.

Nahir Meline Cantar, María Luz Endere

A lo largo del tiempo, el concepto de patrimonio cultural se ha ido ampliando a medida que se incorporaban a la discusión nuevos elementos y diversidad de contextos. Con el objetivo de estudiar la evolución de este concepto, en el presente trabajo, se analizan las cartas, recomendaciones y principios doctrinarios del Consejo Internacional de Monumentos y Sitios (conocido como ICOMOS por sus siglas en inglés), enfocandonos en sus concepciones espaciales y contrastándolas con las definiciones de espacio geográfico. Además, se detectan tres etapas características con relación a las definiciones de patrimonio, adoptadas a partir del vínculo con su dimensión espacial. A partir del análisis, se pretende alcanzar una comprensión amplia de las categorías patrimoniales y consecuentemente brindar un aporte a la gestión patrimonial. Finalmente, se discute la expansión del concepto de patrimonio en el marco de las críticas desde diferentes enfoques y los procesos de patrimonialización a escala global.

Galyna Dubova, Olena Lifirenko

Relevance of the research is to solve the problem of high yield natural aromatics industry for the restaurant industry. The purpose of the research is to develop a technology for the formation of natural flavors with a high yield of GLV components and to simulate the natural conditions of their formation. Methods are chemical, histological, which reveal optimal reaction conditions between higher unsaturated fatty acids, their derivatives and enzymes.The scientific novelty of the article is to establish the laws for simulating the natural processes of aroma formation in the restaurants of the restaurant industry, namely, between the rate of formation of aromatic substances and the surface area of contact between the higher unsaturated fatty acids, their derivatives, enzymes. Conclusions. Conditions for the formation of natural flavors with a high yield of GLV components have been defined. It has been established that reactions of formation of aromatic components of GLV occur when using free higher unsaturated fatty acids and soybeans. Enzymes contained in soy beans are capable of aroma-forming reactions similar to natural reactions, they do not require prior purification, their activity is sufficient. An appropriate technology has been developed according to which the components of the formulation are dispersed or surface-active agents are used to increase the surface area of the contact between the components of the reactions and increase the yield of the aromatic components.

Mosleh Abdu Mosleh AL-Najjar, Professor P. Ishwara

This study aimed to identify the world economic impact on the tourism industry in Yemen and analyse the contribution and ranking of the Yemeni tourism industry among countries in terms of contribution of tourism in GDP, employment, investment and visitor exports, as well as to identify the ranking real growth and long-term growth of the Yemeni tourism industry. In order to achieve the objectives of this study, a historical approach was utilized for assessing tourism development in Yemen. The study was based on the limited available secondary sources including tourism statistics, surveys, and reports from the Yemeni Ministry of Tourism (YMT), Yemen’s National of Information Center (YNIC), and United Nation World Tourism Organization (UNWTO) and other secondary sources. In 2018, the direct contribution of the tourism and travel industry to global GDP has increased from 3.2% in 2017 to 3.8% in 2018. In 2017, the direct contribution of the tourism and travel industry to Yemeni GDP reached to US $1,681.1 million, which equated to 5.2 % of GDP. The impact and contribution of the tourism industry to the Yemeni economy is very weak because tourism in Yemen is still operating in a random and rather disorganized framework, especially after 2011. The current study shows that tourism has a huge impact on the economic and social development of many countries in the world which is in contrast to the role and contribution of the tourism industry in the Yemeni economy. This study thus strongly recommends that officials of the tourism industry in Yemen strive to develop new plans and strategies to increase the performance of tourism and allow it to make a positive impact on the Yemeni economy.

J.J. Sibanyoni, F.T. Tabit, C.Y. Annan (postgraduate student)

This study was conducted to explore the communication practices in hotels. A cross-sectional survey research design was used in which self-administered questionnaires were used to collect data from seven employees representing different sections in the selected hotels. Results indicated that, up to 72%, either agreed or strongly agreed that the main purpose of communication in their company is to get employees to behave in the way top management wants them to. The majority of the respondents, up to 56.5%, agreed or strongly agreed that employees seldom get feedback from managers regarding their performance. The predominant form of communication is the one-way top-down communication approach. Employees' suggestions are generally not considered and often managers do not give feedback to employees regarding their performance. Factors that significantly impact on the internal communications practices in the hotel industry includes race, salary levels and work experience. The study also found that internal communication takes place among employees, between departments and between management and employees.

Su-Marie van Tonder, Gijsbert Hoogendoorn, d Elizabeth Block

It is critical to promote the development and vigorous growth of responsible and on all levels sustainable tourism destinations. In general terms, travelling is increasingly a privilege and if tourism is handled responsibly, all the participants can benefit and enjoy immense privileges. Volunteer tourism remains under-researched topic in Africa and specifically South Africa. This research provides novel evidence from an exploratory study on conservation volunteer tourism in the Hartbeespoort region in the NorthWest Province of South Africa, to address the current paucity in research on this topic. This paper presents the main motivations of tourists for volunteering in conservation programmes, and the range of different volunteering projects available. Key points that emerged include the value that the tourists placed on their interaction with animals and developing personal awareness around environmental and conservation issues. Overall, conservation volunteer tourism has positive impacts, however a number of potential ethical problems are highlighted. The paper concludes highlighting a number of future research prospects.

Anisah Deen, Vyasha Harilal , Frinwei N. Achu

African women, including those in the global context, have increasingly become engaged in the business of tourism. Such women have become important actors in the tourism entrepreneurial arena, despite facing inequality in a perceived male-dominated environment. Although making significant contributions to the growth of any given economy through their business initiatives, women still face a number of challenges that limit their effectiveness in the small business context. This study analyses the role that is played by women in the tourism business sector. Specifically, it focuses on the experiences and challenges of women who operate accommodation-related businesses. Using a qualitative research approach, interviews were conducted with guesthouse and bed and breakfast owners in the Johannesburg region. The key findings reveal that women face various challenges, mainly in terms of a lack of appropriate training and education within the tourism industry pertaining to the accommodation sector that might adequately support their business ventures, as well as in relation to lacking sufficient access to finance for their business(es). Furthermore, women tend to enter into business ventures for diverse and varying reasons such as the need for growth and better quality of life, rather than simply to make a profit. Additionally, their experiences vary, with the most prominent experience being found to be meeting and interacting with people.