This work concerns an urban vegetable garden in the north-west of Portugal and aims to describe the hospitality surrounding this environment. This study resulted from a two-year field investigation, which was methodologically driven by ethnography and supported by the anthropology of food. The concept of the semiosphere, linked to the semiotics of culture, was used as a reference to analyse the codes of hospitality that circulate in this space. This allusion helped emphasise the boundary separating the vegetable garden from urban texts and enunciating the collective memory established there, aligned with a group of mostly older people. These themes contoured dynamics that elucidated a hospitality profile, which was confronted with the four unwritten laws of hospitality proposed by Camargo. With this, it was concluded that the hospitable profile of this semiosphere emphasises the asymmetry law that the guest must respect the host’s right to space.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
Стаття присвячена дослідженню капсульних готелів як сучасного тренду в індустрії гостинності на прикладі капсульного готелю «Constellation 89» у місті Львові. У роботі проаналізовано історію розвитку капсульних готелів, їх концепцію, основні характеристики, а також визначено переваги та недоліки даного формату закладів розміщення. Встановлено, що переваги капсульних готелів, такі як доступність, економічність та зручність для мандрівників, а також швидке обслуговування, значно перевищують їхні недоліки, до яких належать обмеженість простору та відсутність конфіденційності. Ці недоліки є важливими для визначення цільової аудиторії та подальшої стратегії розвитку таких готелів. Детально проаналізовано діяльність капсульного готелю «Constellation 89», зокрема, оцінено його фінансово-економічні показники, ефективність управління та інвестиційну діяльність. Для визначення сильних і слабких сторін, можливостей та загроз готелю виконано SWOT-аналіз, який вказує на сильні сторони, такі як висока рентабельність і адаптивність до змін на ринку, але також виявляє можливі загрози у вигляді економічних коливань і високої конкуренції. Проте, використання можливостей для диверсифікації послуг, розвитку маркетингових стратегій та вдосконалення інфраструктури може забезпечити стійкий розвиток готелю в майбутньому. На основі отриманих даних у роботі розроблено пропозиції щодо впровадження інноваційних проєктів, таких як інтеграція автоматизованих систем обслуговування, розвитку нових послуг, а також зміцнення маркетингових стратегій через активну присутність в онлайн-мережах та співпрацю з міжнародними платформами для бронювання, що дозволить залучити нову аудиторію та підвищити лояльність існуючих клієнтів. Отже, в процесі дослідження сучасного стану та тенденцій розвитку капсульних готелів, визначено шляхи формування їхньої концепції, загалом, як бюджетного та комфортного закладу розміщення для короткострокових туристів, в контексті інноваційного розвитку, як перспективного напрямку туристичної діяльності в Україні.
This study aims to identify the significant differences between passengers’ perceived importance and performance of service attributes of regional airports in Thailand. The current study also intends to examine how passengers’ characteristics and travel behaviours affect the perceived service performances of regional airports. Questionnaires were used to collect data from Thai passengers at three regional airports in different regions of Thailand. A total of 886 cases were examined using gap analysis and pair-sample t-test. The result reveals significant differences between the importance and performance of all service attributes of regional airports. One-way ANOVA was also used to investigate the effects of passengers’ characteristics (gender, age range, educational level, occupation, and income) and travel behaviours (travel frequency and main travel purpose) on perceived airport service performance. The result indicates significant differences in perceived airport service performance across educational levels, occupations, monthly income ranges, and travel frequencies. This empirical study provides insights for airport managers to prioritise service attributes for improvement. The results of this study can also be used as a guideline for providing customised services for passengers in different segments.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service, Business
El aceite de oliva, un componente esencial de la dieta mediterránea destaca por ser la principal fuente de grasas en esta alimentación y por aportar componentes de alto valor nutricional. Más allá de su impacto en el perfil lipídico, el aceite de oliva también juega un papel importante en el control de los niveles de azúcar en la sangre y la presión arterial. Entre sus propiedades destacan sus efectos antioxidantes y antiinflamatorios, la reducción del riesgo de formación de trombos y la promoción de la vasodilatación, todos contribuyentes significativos a la salud cardiovascular.
Estos efectos beneficiosos del aceite de oliva se deben principalmente a su alto contenido de grasas monoinsaturadas y micronutrientes, en particular los compuestos fenólicos. A nivel clínico, la mayoría de las evidencias sobre estos beneficios provienen de estudios observacionales, que han servido para reafirmar la posición del aceite de oliva como uno de los alimentos más beneficiosos para la salud humana. La variedad de ventajas que ofrece hace que sea un elemento indispensable en una dieta saludable y equilibrada.
Food processing and manufacture, Nutrition. Foods and food supply
The article is dedicated to exploring contemporary trends in the training of specialists in the field of Hotel and Restaurant Management as a factor in enhancing the industry's competitiveness. The growth of international tourism and the development of global communication technologies open up new opportunities for hotels and restaurants, but at the same time, pose new challenges. Therefore, the tourism and hospitality sector demands new skills and knowledge from professionals in hotel and restaurant management. The implementation of innovative technologies is the future for the development of any business and requires professionals to possess not only technical skills but also flexibility and adaptability. Modern guests expect more than just comfortable accommodation or tasty food. They want to receive services from staff who can create a unique experience for them, taking into account their individual needs and desires. Professionals in hotel and restaurant management must be adequately trained to work with clients of different types, including empathy, communication, and conflict resolution skills. The ongoing military actions in Ukraine significantly impact the current trends in the training of specialists in Hotel and Restaurant Management. Firstly, there's a change or decrease in tourist flows to the country and certain regions. This significantly affects the demand for hotel and restaurant services, which in turn will require adaptation from domestic hotel and restaurant businesses and demand knowledge in crisis management from professionals in hotel and restaurant management. Despite everything, the hospitality sector remains attractive for investment because it is the industry that most actively responds to changes in society, the economy, the social sphere, and to some extent reflects the prosperity of the population. Overall, understanding and considering contemporary trends in the training of professionals will remain an important element in achieving success in this field, as well as enabling increased competitiveness, economic efficiency, and contributing to the recovery of the industry in the future.
Background: This netnography study probes hotel food quality, restaurant service, and visitor satisfaction in the context of Pakistan, a country rich in traditional food and hospitality. Methodology: This qualitative research used the netnography technique by using online Google Reviews about the top three hotels operated in Lahore in Pakistan, selected based on star-rating criteria. By ascribing the power of visitors’ online reviews and user-generated content, the study aims to explore hotel food quality, restaurant services, and customer satisfaction in Pakistan. Through the netnography method, to analyze Google Reviews apply the contents analysis by using NVivo software to get abductive meanings through word clouds, word map and word tree. Findings: This study examined several factors in the hotel industry, focusing especially on the quality of food, restaurant services, and visitor satisfaction at Lahore in Pakistan's top star-rating hotels. The findings indicated that many customers are happy with the quality of the food and restaurant services offered by these hotels. Conclusion: Food quality is a crucial part of judging the restaurant, and presentation, flavor, and freshness also have a significant role. Visitor satisfaction is closely related to good-quality food and services, for customers to revisit. Research Limitations: There are certain limitations, like this study might not be generalizable to all hotel visitors and the authenticity of online reviews can be questionable.
This study examines the role of waiters' English language skills in improving service quality at Compass Rose Restaurant Hotel The ANMON Resort Bintan. As an international language, English plays a vital role in the hospitality industry, especially in the interaction between waiters and foreign guests. This study aims to analyze the level of waiters' English language skills, identify their impact on service quality, and formulate recommendations for service improvement. The method used in this study is a qualitative approach with data collection techniques through direct observation and in-depth interviews. The research informants consisted of 1 food and beverage manager, 1 supervisor, 10 waiters, and 6 restaurant guests, who were selected to provide comprehensive data on the role of English language skills in the context of restaurant service. The results of the study indicate that the waiters' English language skills are still not optimal, especially in the speaking aspect. This limitation has an impact on miscommunication in the food and beverage ordering process, which results in inconsistencies in orders and complaints from guests. This condition has a significant impact on the level of guest satisfaction and overall service quality. Based on these findings, this study recommends the importance of a consistent and structured English language training program under the coordination of the food and beverage manager. This program is aimed at improving the English language competence of waiters, especially in practical communication aspects relevant to service tasks in restaurants. The implementation of these recommendations is expected to improve the quality of service and create a more satisfying dining experience for Compass Rose Restaurant guests.
The article reveals the features of modern IT using the jSolutions "Hotel" module as an example for the automation and management of hotel and tourism enterprises. The main functions and algorithm of working with the module, which includes the BACK and FRONT-OFFICE parts, are considered. At the same time, the functional part of FRONT-OFFICE is implemented in Touch-interface and TouchScreen mode, which can be used for accounting of visits and reception. Also, a feature of the proposed module is the function of adding a hotel plan. The section contains records of typical sample rooms and actual facility rooms. Rooms can be grouped by buildings, floors, blocks, etc. Thanks to this, the client can view the plan of the hotel and choose the location of the room taking into account his psycho-somatic wishes. Emphasis is placed on the versatility of the module, which can be used in the management system of hotels, hostels, sanatoriums, recreation centers and other institutions of the hospitality business. The jSolutions "Hotel" module allows for comprehensive control of all business processes of hotel and tourism enterprises. Features of the universality of the proposed module, which can be integrated with other modules, are highlighted, namely: with the jSolutions module for restaurant, cafe, bar automation – for ordering meals to the hotel room; with the jSolutions module for clubs of various orientations and for adding payment for additional services to the accommodation bill. Another feature of this module is that it is a national product developed in Ukraine, not inferior in terms of quality and functional characteristics to those of its global counterparts, on the contrary, it represents more advanced product owing to its unique functions. Attention is focused on the fact that the application of the proposed module can help to significantly increase the client base and enhance the competitiveness of the hotel and tourism enterprise.
Nurcan ÇETİNER, Ayşe Atar Yilmaz, Ece KONAKLIOĞLU
et al.
Purpose - The human-oriented service approach, which is one of the structural features of the
tourism sector, causes destructive behaviors of employees to have more negative effects on
work efficiency and effectiveness, so it is of great importance to identify and prevent these
behaviors. The main objective of this study is to determine the expression of Crab Barrel
Syndrome (CBS) among lower, middle and upper managers of employees in the tourism
sector. For this purpose, a scale was developed to measure the behaviors of employees with
CBS who tend to engage in unethical behaviors in tourism. In addition to our main objective,
the differences in the demographic characteristics of CBS employees will also be identified.
Design/Methodology - Data were collected using a random sample. A questionnaire was sent
to 310 tourism employees.
Findings - Analysis of the data revealed that the CBS level (CBSL) of the participants was
low, with the CBSL of lower management being the highest and the CBSL of individual employees being the highest. CBSL differed significantly by employee hierarchical levels. In addition, CBSL was not found to differ significantly by gender, educational status, or institution,
but CBSL decreased with increasing employee age and hours worked in the sector.
Originality of the research - his study provides a solid foundation for a better understanding
of CBS and the relationships between workers. It is crucial to identify the negative employee
behaviors in advance and take necessary precautions, especially in service sectors such as
tourism where employee behaviors have a great impact on service quality./
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
Several authors have argued that oleotourism can be associated with different niches that fall into this segment, such as gastronomic, cultural, rural, and health tourism. Furthermore, the development of activities such as oleotourism is carried out under the prism of sustainability, considering the economic, social and environmental components. This study had a double objective: to identify sustainable practices in tourism, in the case of olives, to understand better how sustainable practices contribute to the development of olive cultivation. Hence, a qualitative methodology used the MAXQDA program, consisting of a literature review and collecting preliminary information from different producers in the Trás-os-Montes region through semi-structured interviews. The results show that sustainability and tourism are intertwined in empirical contexts due to the intervention of other global institutions. The results indicate that the link between tourism and olive grove practices is important and could contribute to regional development. Also, sustainable practices are important for numerous reasons. It is impossible to streamline and develop an activity without considering its sustainability.
The article is devoted to the study of the image of the hospitality industry as the main determinant of the successful functioning of the hotel and restaurant industry. The topic of the research is relevant, because today, in the conditions of market competition, the image plays an important role in the formation of the stability of the enterprise. Hospitality establishments that want to be successful and recognized must pay attention to creating a positive image. This is an important element of strategic planning that helps the enterprise find its place in society and become popular among customers. The work examines the aspects of the formation and development of the image of the enterprise and it is found that the image is a complex concept, the elements of which are reputation, product and service quality, design, popularity, price, discount system, mission and strategy of the institution, corporate style, etc. The named components form the unique characteristics of the enterprise, which influence its perception by consumers. The theoretical and methodological foundations of the formation and management of the image of the hospitality establishment, which contribute to the successful functioning of the enterprise on the service market, are substantiated. It was found that the management of the image of the enterprise should be based on the modeling of its various characteristics, including: perception groups, a set of perceived and measurable characteristics of the enterprise, the estimated values of the properties and their weight, the duration of the existence of the image, its clarity and stability, the level of positivity or negativity, optimality, direction of the company’s activities, expenses for image creation and maintenance. The process of forming and managing the image of the enterprise should be strategic, and the activity coordinated and systematic. Creating an image is a complex and multifaceted process, in which, when planning a program of image activities, it is necessary to act in a coordinated manner, with maximum consideration of all possible circumstances. Effective ways of improving the image of the hospitality enterprise have been determined, the most productive of which is the development of one’s own well-thought-out program for creating a positive image with the mandatory formation of interrelated elements: the foundation, external, internal and intangible images, covering all components and means of creating a successful image. The main factors that effectively influence the formation of a positive image of enterprises in the hospitality industry have been established. The company’s current image must meet today’s criteria and requirements, satisfy current consumer demands and provide such services as modern standards require.
The article examines the traditional and modern understanding of the concept of marketing. The proposed author's interpretation of marketing in hospitality industry establishments based on the proposed modern features of marketing formation in hospitality enterprises, including: guest orientation, relationship building, value creation and communication. Marketing has been identified as one of the critical factors for the success of the hospitality industry as the industry is highly competitive and marketing strategies play a key role in attracting and retaining guests. The main components of the marketing complex for establishments in the hospitality industry have been studied. Practically analyzed components of the marketing mix: product (service), price, promotion, place, people, process and physical evidence. Hospitality products and services can be defined as any offering that an establishment provides to its guests, including accommodation, food and beverage, entertainment and other amenities. Pricing strategies in the hospitality industry involve pricing products and services that are competitive, profitable and attractive to guests. In the hospitality industry, effective promotion can help increase brand awareness, attract new guests and retain existing guests. By understanding the strengths and weaknesses of different channels and optimizing their distribution strategy, establishments can effectively attract large numbers of guests and ensure long-term growth and profitability. The "human" component of marketing in the hospitality industry is critical in providing exceptional quality guest service. The "process" component of marketing in the hospitality industry is characterized by the implementation of operational and service processes related to providing guests with hospitality products and services. The physical evidence of the hospitality industry covers everything from the design and layout of the hotel or restaurant to the decor and furnishings. It is substantiated that the successful application of the components of the marketing complex in the institutions of the hospitality industry is vital for creating a successful marketing strategy, solving problems and using opportunities.
Hospitality industry is one of the most customer centric industries as it involves direct interaction of the company with the customers. Traditionally, the term ‘restaurant’ was used to refer to the places that provided tables where one can sit down to eat the meal, typically served by a waiter. Over the past few years there has been an incredible rise of fast-food and takeaway restaurants. Therefore, a retronym for the older standard restaurant was created, ‘sit-down restaurant.’ Generally, ‘sit-down restaurant’ refers to a casual dining restaurant, which provide table service, rather than a fast food restaurant where one orders food at a counter. Restaurants could be classified as high-contact services as the service is produced in the presence of the customer [1] as well as the interactions between customers and the other parts of the restaurant offering are important. Going to a restaurant is not about having good food at reasonable prices, it has now become an experience. Customer service experiences are defined as the lasting personal impressions that customers receive upon first encountering a product, service, and/or company, which they hopefully take with them and communicate to others [2]. People go out to eat with their family, friends, and colleagues to have a nice experience which includes fairly priced good food, nice ambience, music, lighting, etc. They now seek a ‘dining experience.’
This study objective was to assess and compare financial and employment indicators of volunteer supported sport
and festival events in the Western Cape. The study used the Western Cape Event Survey Template to conduct an
empirical analysis of selected financial and employment outcomes for 14 sport and 20 festival events. Sport and
festival events on average used similar numbers of volunteers. However, volunteer supported sport events created twice the number of temporary jobs and around four times more permanent jobs; sport events also attracted extra
private sponsorship, achieved greater income flows and generated more profit when compared to festival events.
The study demonstrates the superior business acumen of sport event managers to accrue positive financial and
employment outcomes. These findings suggest that sport event coordinators were able to manage volunteers more
effectively, whilst volunteers themselves benefited by gaining experience and improved access to work opportunities. The study provides a better understanding of the key financial indicators that directly impact on the success and sustainability of an event and the potential for job creation.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service, Business
Teleworking’s popularity as a flexible working arrangement has been on the rise. Today, it is a hot topic of discussion among employees and employers alike. The COVID-19 pandemic has accelerated the popularity of this trend and has convinced many that teleworking is here to stay. This review article aims to describe the characteristics of teleworking pre- and post-pandemic and shed light on future challenges and opportunities. Empirical evidence promotes a favourable association between teleworking and benefits to employers’ profitability and employees’ health and well-being. Nevertheless, some employees have experienced a negative impact on their health due to teleworking, primarily due to ergonomics, and higher levels of stress, anxiety and loneliness. The overall conclusion shows that with proper job design, leadership and organisational support and adequate information communication technology (ICT), teleworking will be central to the future of jobs.
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
The paper is done to identify the factors that are acceptable by the customer in hotel industry of Khulna. Khulna is a central point for tourism and business hub for the southern part of Bangladesh. For the construction of Padma bridge the need of also, increased in this area of Bangladesh. The hotel industry has to work on their ways to get the customer satisfaction. There are many hotels in Khulna that play a special role in the hospitality & tourism industry. The objective of the study is to identify the preferred factors of visitors, to identify the factors that they are not happy actually and to give some suggestions based on the findings that will help the hotel industry to gain the best output from the visitors of Khulna. To satisfy the aim of this report data are collected from fifty four visitors through the questionnaire and analyzed it by using some statistical tools. In this research some factors are found that are preferred by the visitors; hotel staffs are friendly, hotel response is good on request, hotel are clean upon arrival, hotel’s restaurant food quality is good ect. Some negative factors are identified in this research also; recreation facilities are not up to the mark and hotel’s room was not well equipped. The recommendations in that case are to improve the recreational facilities and try to make the room well equipped that will help to get the maximum attractions.