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

Anusha Pai, Dasharathraj K. Shetty, Sandeep S. Shenoy et al.

Yingwei Pan, Chaiyawit Muangmee, Nusanee Meekaewkunchorn et al.

This study moves beyond the static view prevalent in hospitality loyalty research by developing and longitudinally testing a process-oriented model of loyalty formation. Recognizing that loyalty is a dynamic outcome, we employ a three-wave panel design with a three-month lag, surveying 562 customers of organic restaurants within green-certified hotels. Data are analyzed using a Cross-Lagged Panel Model (CLPM) to meticulously map the temporal interplay among key antecedents, controlling for autoregressive effects and covariates. The findings provide robust evidence for a specific cognitive-to-affective sequence: perceptions of food quality at one time point shape subsequent judgments of perceived value, which in turn drive customer satisfaction, ultimately fostering loyalty in a succeeding period. Crucially, the CLPM also reveals that food quality and price fairness exert significant, direct time-lagged effects on loyalty, suggesting the presence of dual psychological pathways. By establishing temporal precedence and mapping sequential mediation, this study offers a more causally robust and managerially actionable understanding of how customer loyalty evolves.

Maria Carmen Pardo, Sofia Almeida, Ana Cláudia Campos

Purpose – The aim of this investigation is to explore opportunities for advancing cross-border tourism in the Iberian Peninsula. Methodology/Design/Approach – In this study, focus groups and in-depth interviews were conducted to both public and private stakeholders in the cross-border regions. Findings – Findings indicate that the cross-border areas in Portugal and Spain are perceived by stakeholders from both countries as familiar territories and also that there are signs of transnational cooperation. This indicates there is significant potential for the advancement of cross-border tourism in the Iberian Peninsula. Nonetheless, the study concludes that more initiatives are required, beginning with the creation of an adequate organization to build the cross-border destination. Originality of the research – The research delivers managerial insights to assist public and private actors in developing this cross-border destination, such as the need to curtail contextual expenses or accentuate the public sector’s role in stimulating private sector’s involvement in the process.

Alfonso Zepeda Arce, Alberto Reyes González, Andrés Enrique Reyes González

Diversas ciudades alrededor del mundo son ejemplo de cómo el arte (Bilbao, Londres) y en particular los distritos creativos (Miami, Ciudad de México) han sido agentes dinamizadores e impulsores del desarrollo turístico, que han fortalecido y creado nuevas oportunidades de negocio. Puerto Vallarta, ciudad turística del estado de Jalisco, centro y motor de desarrollo de la zona, destino del litoral de desarrollo tradicional no planificado que ha hecho del turismo base de su economía, es un destino maduro que requiere de diversificación y nuevos agentes dinamizadores del turismo. El objetivo del presente trabajo es desplegar la conceptualización territorial que definen las características principales del Distrito del arte de Puerto Vallarta, a partir de un análisis sociodemográfico y económico de la zona centro de la ciudad, el cual brindaría una nueva vida diversificando la oferta cultural existente y convirtiéndose en una alternativa complementaria a la oferta tradicional de sol y playa. Algunas de las conclusiones es que se observa que hay una construcción permanente de una economía creativa en el distrito del arte de Puerto Vallarta. Sin embargo, se carece de una política del gobierno municipal, estatal y federal para apoyar la consolidación de estas empresas creativas convirtiendo se una debilidad

Оксана Громик, Ксенія Приходько

Актуальність. Індустрія гостинності відіграє значну роль у вирішенні завдань виведення національної економіки із кризи, сприяючи її структурній перебудові, що на сьогодні дуже важливо для України. Незважаючи на величезний рекреаційний потенціал країни, український ринок готельно-ресторанних послуг за економічною ефективністю істотно нижче світового ринку індустрії гостинності. Основними проблемами розвитку індустрії гостинності є недостатні обсяги інвестування в оновлення і будівництво нових закладів, неналежним чином розвинутий ринок надання послуг гостинності, недосконала інфраструктура, технологічна відсталість галузі, низька платоспроможність населення, використання екологічно небезпечної сировини. Невипадково вдосконалення сучасної інфраструктури та впровадження новітніх технологій у сфері гостинності визнано одним із пріоритетних напрямків розвитку національної економіки. Введення воєнного стану негативно вплинуло на діяльність закладів готельного та ресторанного бізнесу в Україні. Все це обумовлює безперечну актуальність досліджень основних тенденцій і проблем розвитку індустрії гостинності України в умовах сучасності. Мета і методи. Мета статті – аналіз сучасного стану та особливості розвитку індустрії гостинності України. При проведенні дослідження використовувались загальнонаукові методи: порівняння, узагальнення, аналізу, синтезу та систематизації, індукції та дедукції, таблично-графічний, а також наукові і теоретичні розробки вітчизняних та зарубіжних вчених, інформаційні матеріали статистичних і довідкових видань. Результати дослідження. У статті проаналізовано сучасний стан індустрії гостинності України. Розкрито практичні аспекти функціонування готельного та ресторанного бізнесу. Встановлено, що військова агресія ворога негативно впливає на динаміку розвитку та функціонування готельних і ресторанних підприємств. Значна їх кількість функціонують або частково перепрофілювались. Проаналізовано динаміку підприємств тимчасового розміщення й організації харчування як основного критерію розвитку готельних і ресторанних послуг. Встановлено, що значне зменшення підприємств та зниження кількості задіяних працівників сфери індустрії гостинності припадає на 2021 рік. Зазначено, що індекс споживчих цін у 2022 році значно зріс через збільшення виробничих витрат готельного та ресторанного бізнесу зі 103,7 до 122,5 %. У 2022 році ріст ІСЦ становив у січні 100,9 %, а у грудні 103,7 %. Отже, основними причинами збільшення ІСЦ є стрімке зростання курсу долара і споживчих цін, а також знецінення української валюти. Охарактеризовано фінансову діяльність підприємств готельного та ресторанного бізнесу. У 2020 році підприємства тимчасового розміщення і організації харчування зазнали збитку 6500 млн грн. Проте у 2021 році спостерігаємо незначне збільшення прибутку – 7003 млн грн. Рентабельність діяльності підприємств у 2021 році становила 9 %. Це свідчить про адаптацію індустрії гостинності як перспективного напрямку. Висновки та обговорення. Отже, у ході дослідження встановлено, що індустрія гостинності сьогодні перебуває у несприятливих умовах, зумовлених військовою агресією, що негативно впливає на динаміку розвитку готельного та ресторанного бізнесу. У 2021 році, порівнюючи із 2020 роком, відбулось незначне покращення фінансового результату господарювання, відповідно збільшення прибутку та рентабельності діяльності підприємств тимчасового розміщення і організації харчування. Проте з метою ефективного розвитку та функціонування індустрії гостинності, попри нестабільність економічної та геополітичної ситуації в Україні, у державі запроваджуються програми і проєкти підтримки готельного та ресторанного бізнесу за сприяння міжнародних організацій.

Birendra KC

The need to achieve Sustainable Development Goals (SDGs) is universal for all high-, middle-, and low-income nations, but the momentum was disrupted by COVID-19. Tourism is an important sector to address SDGs where the United Nations World Tourism Organization (UNWTO) emphasizes the positive role tourism could play toward meeting those goals. This paper is conceptually grounded within the scope of the SDGs and uses a case study approach. It uses the case of Nepal, a developing country, to demonstrate the struggles of developing nations to meet SDGs within the context of the pandemic. Based on the literature and available secondary data, similar cases are discussed to establish relevance for global contexts by reflecting how other developing nations with troubled tourism ecosystems due to the pandemic will negatively impact the movement on meeting SDGs. Further, future directions are proposed to gain momentum toward responding to the SDGs. Indeed, developing nations will struggle more than others, as the priority has been to deal with the COVID-19 impacts with limited available resources.

Sheetal Bhoola

Prior to the Covid-19 pandemic, Durban's restaurant industry contributed substantially to South Africa’s tourism economy, by catering for the various eating preferences of domestic and international tourists. Journalists reported the negative impact lockdown measures have had on restaurants in South Africa. This micro qualitative study is located in an upper-class suburb (Umhlanga) which is renowned for their variety of restaurants and cuisines available. The analysis of 15 in-depth interviews illustrates the economic impact of the lockdown regulations on restaurant employers and employees from March 2020 to July 2021. Data revealed that lockdown regulations such as the alcohol bans and the social distancing protocols were deterring factors for citizens not to dine out. The national curfew legislation during this year was also influential, but when curfews were eradicated, restaurant patronage remained at a minimal. The temporary and intermittent closure of restaurants and the alteration of dinein meals being sold as takeaway meals negatively impacted the revenue and profits of these businesses. Therefore, even well-established local restaurants and international franchises experienced substantial financial losses which resulted in many job losses and permanent closures. This micro study compliments and contributes to other studies on restaurants in KwaZulu-Natal and South Africa.

Ivana First Komen, Maja Vujičić

Purpose - The purpose of this study was to uncover potential thematic mismatches between textual comments in online hotel reviews, on the one hand, and rating categories in those reviews, consumer experience scales, and marketing tools, on the other; and to draw attention to challenges that these mismatches pose for hotel managers and researchers. Design/Methodology/Approach - An in-depth, qualitative, contextual content analysis of online reviews was conducted. Findings - Thematic mismatches were found for all three comparisons. The textual comments are broader in topic than the rating categories of the platform studied. Conversely, textual comments are thematically narrower than the studied consumer experience scales and marketing tools. These mismatches can lead to suboptimal decision-making by hotel managers especially when they are pressured by a large and increasing number of reviews. Originality of the research - Past research has not drawn attention to the thematic mismatches between textual comments in online customer reviews and other sources of information available to hotel managers, nor has it discussed the challenges hotel managers may face when relying heavily on online customer comments. The findings also provide input for researchers to rethink how best to measure consumers’ hotel experience.

Gaurav Chawla, Peter Lugosi, Rebecca Hawkins

Drawing on data gathered through semi-structured interviews, participant observation and document analysis at five-star hotels in UK and Germany, this paper examines the competing pressures driving waste generation and prevention at different stages in the food production and service cycle. Primary data indicated that senior managers recognised the potential savings that could be achieved by preventing food waste. Despite this, many wasteful practices were normalised within routine operations. This was partly attributed to the corporatised business model and brand strategy in which premium pricing and luxury experiential propositions potentially transformed food waste reduction strategies into sources of risk. Past research generally categorised food as being edible or inedible. In contrast, the terms usable/unusable are proposed and this paper discusses how corporatised practices and value propositions rendered usable foods unusable. It considers how this type of corporate system frames waste problems and thus solutions, leading to various consequences. The discussion also explores how those systems shaped the organisational culture and the agency of staff who engaged with the service cycle at and across multiple points. The findings of this paper are based on primary data collected from a small number of corporately governed luxury hotels. Consequently, the closing parts of this paper outline how the insights generated here could be applied to the study of alternative organisational arrangements and operational types.

Gustav Visser, Jamie Cloete

Tourism is a dynamic system essentially connected to all aspects of human and natural environments. Among these tourism systems and products, providers of tourist accommodation stand out. Within this context, water provision is crucial for tourist accommodation. Unfortunately, climate variability, and therefore, water availability, can and does impact tourism systems and tourism products, perhaps disproportionately so. In South Africa generally, and in an established tourism destination region such as the Cape Winelands in particular, guest houses are key role-players in the tourist industry. Nonetheless, from 2015 to 2018, this destination region experienced a crippling long-lasting drought, leading to fears of an imminent “Day Zero” – a point at which taps run dry. This would have been calamitous for tourism. To avert this, various water management strategies were implemented by Stellenbosch guest houses – the focal point of the Cape Winelands tourism region – to cope with and adapt to the drought. This study sought to examine the water management strategies manifested in the study region. It is concluded that various strategies were followed, and some appear to be permanent, rather than onceoff responses. While these strategies might lead to more responsible water management strategies in tourist accommodation going forward, it appears that adopting sustainable water use practices was only done under duress and serious resistance from some guests resulted. It may be that water supply augmentation is the only way to preserve the tourism industry.

Eileen Lee, Carl A Boger, Andy Heyes

The definition of a single luxury experience has remained elusive to the airline industry, experts, scholars, and even luxury consumers. The duality of luxury suggests that experiences must provide a sense of prestige and hedonic well-being to be perceived as luxurious by consumers. This study proposed that consumers’ feeling of prestige influences their hedonic well-being, as suggested by self-determination theory. Passengers derive a sense of prestige from their sensory and behavioural experiences. Meanwhile, they derive hedonic well-being from their sense of prestige and their sensory and intellectual experiences. Thus, the first-class cabin experience was confirmed as luxurious. The airline industry should enhance sensory, intellectual, and behavioural experiences in their first-class cabins to increase the luxuriousness of the first-class experience.

Lameck Zetu Khonje, Felix G. Bello, Michael Bennett Sepula

This paper discusses the governance practices in the Malawi tourism and hospitality sector and their impact on the sustainability of natural resources. The focus of this paper is the National Tourism Policy (NTP) for Malawi and how central and local government structures enforce it to promote environmental sustainability practices in hotels. The paper uses a Case Study approach whereby the Sogecoa Golden Peacock Hotel and the Sunbird Mount Soche Hotel are used to explore how the NTP has ensured sustainable environmental practices are followed. A qualitative research method was used through semi-structured interviews to secure the perceptions of key informants. Through a Grounded Theory analysis, the findings revealed that the NTP does not facilitate the enforcement of sustainable environmental practices. Furthermore, because of this shortfall in the NTP, hotels do not have an environmental management policy to promote sustainable environmental practices. This paper, therefore, recommends an urgent need to revise the NTP and introduce sustainable environmental management guidelines in order for the hotel sector to emulate. It is further recommended that hotel managers should have a thorough understanding of environmental sustainability to ensure that the industry addresses negative environmental impacts.

Sheetal Bhoola

The main aim of this study was to explore the attitudes and perceptions of stakeholders with regard to the viability of halal food tourism in Durban, KwaZulu-Natal. Other cities within South Africa and internationally have embraced this concept and have embarked on halal tourism initiatives. Through purposive sampling 25 in-depth interviews with restaurateurs and South African Muslim tourists were conducted. Findings reflect that stakeholders believe that Durban does have the capacity to incorporate halal food tourism into their existing tourism marketing strategies. In addition, this research presents additional findings on the concept of halal food tourism and discusses the contribution that this type of tourism can make to Durban Tourism. The study recommends a large scale quantitative study to understand the extent of the contribution halaal food tourism can make to the economy of the city’s tourism sector.

Angélica María Arriola Miranda, Rafael Fuentes García

El Santuario Histórico de Machu Picchu (SHM), elemento del patrimonio histórico material del Perú, declarado Patrimonio Mundial por la Unesco, es sin duda uno de los principales atractivos turísticos de Sudamérica; el cual, soporta una alta presión turística, problemas de saturación y riesgo de impacto en su conservación. En el presente trabajo, se realiza una auditoría del nivel de calidad en la gestión turística del sitio utilizando el método Delphi. Se obtiene la visión de dos tipos de especialistas: académico y profesional en el sector turístico, sobre medidas para atenuar la situación descrita y así plantear lineamientos que tengan como fin mejorar la competitividad turística. Se requiere conocer los puntos de vista y propuestas de los investigadores universitarios y gestores de empresas turísticas con relación al futuro del SHM. Las conclusiones de la investigación, en función de la originalidad de sus objetivos y metodología, son de interés para la gestión de este patrimonio mundial.

Kemsawasd, V. , Chaikham, P.

Sudarat Pimonratanakan, Chitpong Ayasanond

This study aimed to identify the supply chain management (SCM) characteristics of Pomelo production process in Nakornchaisri and create a supply chain management (SCM) model of Pomelo production process in Nakornchaisri. In addition, it further sought to promote the use of a supply chain management (SCM) model in the practice of supply chain management (SCM) of Pomelo production process in Nakornchaisri and promote sustainable tourism in the process. The sample that was used comprised 609 farmers who cultivate Pomelo in Nakhon Chaisri. The study was conducted using a mixed methodology with the data analysis, calculation of percentage, mean, standard deviation, principal component analysis and also varimax rotation. The quantitative research ascertained that the SCM model of Pomelo production process was appropriate to the size of the farmers’ land and in line with sustainable usage which could provide am agritourism tour experience for global visitors. This would thus promote the Pomelo SCM model by enhanced community participation, which would help contribute to the problem solving and resource mobilization in the area. The results of this research are an important way to make business grow in Nakhon Chaisri and promote tourism as well as success in self-reliance. It is also a way for farmers to develop in accordance with the circumstances of the external environment of business competition. The supply chain management (SCM) model of Pomelo with the use of information technology in the process, can also aid tourism ventures. This study resulted in the development of a Pomelo supply chain management (SCM) model.

Boineelo Pearl Lefadola, Annemarie Viljoen, Gerrie Elizabeth du Rand

The magnitude and complexity of the global food waste problem is attracting increased attention worldwide. Given the magnitude of the problem of food waste and its associated impacts, food waste prevention and reduction practices are gaining greater attention than ever before. Prevention of food waste is important economically, environmentally and socially. In addition to that, prevention of food waste may contribute to the achievement of the third target of Sustainable Development Goal 12 (target 12.3) which calls for halving per capita global food waste at the retail and consumer level, and reducing food losses along production and supply chains by 2030 (Food and Agricultural Organisation, 2018). Given the undisputed importance of food waste prevention, the current study reviewed the literature in order to identify current practices applied in food service operations to prevent and reduce food waste. The study applied an integrative review methodological approach following the guidelines of Whittemore and Knafl (2005). A total of 36 articles were reviewed and this included 25 empirical articles and 11 organizational guides. A thematic analysis approach was employed to identify patterns and themes from the literature. The analysis revealed a total of 56 food waste prevention and reduction strategies in the inputs subsystem, the subsystems that transform inputs into outputs, the outputs, controls, management, feedback, memory as well as environmental factors of the food service system. Further research is required to develop formal and validated tools that follow a holistic approach which can assist in the prevention of food waste throughout all stages of the food service system.

Kanokanga Phillip Farayi, Mabwe Bolivia

The basis of this paper is a study on image and performance of a tourist destination. This study sought to explore the potential contribution of on - location film - induced tourism to Zimbabwe’s tourist destination image. The problem which motivated the study was that as a tourist destination, Zimbabwe has been battling a negative image for some time now without much success. Rebranding and numerous traditional forms of tourism promotions which are associated with low market credibility, have been used several times with a view to improve Zimbabwe’s image. Autonomous image change agents such as film which are associated with high market credibility and are known to have a strong influence not only on the tourist decision - making for short-term holiday, but on tourism revenues and long-term prosperity of destinations, are yet to be fully embraced especially by the developing world. In light of this, the study’s objectives were to establish the current level of use of film tourism in improving Zimbabwe’s tourist destination image, to assess the potential contribution of film tourism to Zimbabwe’s tourist destination image, and to suggest strategies for enhancing the contribution of film to Zimbabwe's tourist destination image. A qualitative research methodology which included the observation of some films and in - depth interviews, was used to collect data from twenty five participants in Harare. The participants comprised tourists, filmmakers, Zimbabwe Broadcasting Corporation (Television) and Zimbabwe Tourism Authority (ZTA) personnel. The findings suggested that there was potential for using on - location film - induced tourism for improving destination image despite that the concept is still in its infancy in Zimbabwe and should overcome a number of challenges. Strategies to improve the potential contribution of film to improving destination image were high-lighted.

Donna Kim Wylie, Subhadeep Bhattacharjee , Isaac Tebogo Rampedi

Environmental impact assessment (EIA) is an important planning tool to strengthening environmental policy decisions by encouraging the sustainability of development projects that may lead to adverse environmental impacts and large-scale environmental degradation. The South African National Environmental Management Act (NEMA) (Act No. 107 of 1998) and the 2010 EIA Regulations (GNR 543 and 546) provide minimum requirements for environmental assessment that is classified as basic environmental impact assessment, amongst other instruments. In this case study, the quality of Basic Environmental Impact Assessment Reports (BEIARs) compiled for planned tourism-related infrastructure in and around the Protected Areas (PAs) of the Mpumalanga and Limpopo provinces of South Africa was examined. To achieve this goal, the case study adopted a modified Lee and Colley Review Package. The findings of this case study showed that 92% of the BEIARs performed satisfactorily in terms of overall quality while only 54% attained ‘exceptionally good’ quality meanwhile a high proportion of BEIARs were of borderline quality. Moreover, although the degree of legal compliance was relatively high as compared in other EIA studies in South Africa, the more descriptive assessment tasks were conducted typically well as compared to other tasks that required more analytical capabilities. The case study also pinpointed other areas in need of further improvement and refinement so that planned tourism-related facilities do not cause long-term environmental damage in the protected areas of South Africa.

Dr. D. Crowther, Professor A.J. Strydom, Professor D.Y. Dzansi

Since the emergence of universities of technology (UoTs) in the higher education landscape of South Africa, their hotel schools have been at the forefront of vocation-oriented hospitality-curricula, thereby playing a leading role in the hospitality industry. Unfortunately, hotel schools are very costly because of their relatively high overhead costs and the fact that they admit relatively fewer numbers of students than other offering types. Needless to say, funds generated internally from student fees are more limited than other programmes. As a result, hotel schools of UoTs are most vulnerable and susceptible to the liquidity problems that have engulfed South African universities, making it extremely difficult for these schools to make ends meet. This situation arises largely from a combination of dwindling subsidies from the Department of Higher Education (DHET), increasing student debt, ever growing administrative and student services costs that outstrip income from student fees, and ever-rising fixed and overhead costs. To reverse the situation and create a more financially sustainable institution, clear and innovative strategies are required from universities. This study originated from the precarious financial situation of a particular UoT’s Hotel School which, for some time now, has been finding it increasingly challenging to balance its income and expenses and, consequently, to function as a financially viable academic unit. This has forced the school to try and find innovative ways to implement curricula and maintain facilities as cost effectively as possible without compromising the quality and effectiveness of its offerings. In this paper, the authors report on the findings of the research done to identify a sustainable financial management strategy for the Hotel School.