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Journal articles on the topic 'Bed and breakfast establishments'

Author: Grafiati

Published: 4 June 2021

Last updated: 14 February 2022

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1

Hugo, Nichole, and Daniel Plunkett. "Sustainable practices in the bed and breakfast industry." Events and Tourism Review 2, no. 1 (June 3, 2019): 49–57. http://dx.doi.org/10.18060/22935.

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The trend of moving towards more environmentally friendly and community based operations, for reasons such as to showcase corporate social responsibility and for improved public image, has been found within hotel industry. However, research within the B &B industry on this subject is lacking, making it unclear if this sector of the lodging industry is aware of implementing such practices. This study utilized an online questionnaire to participants of a Midwest B&B conference in order to better understand what sustainable practices their establishments have implemented and the barriers that are keeping from implementing in the future.

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2

Chen, Gang, and Fuangfa Amponstira. "Behavioral Intention of Domestic Chinese Tourists Staying at Lijiang Ancient City Bed and Breakfast Establishments." Modern Economy 11, no. 04 (2020): 793–806. http://dx.doi.org/10.4236/me.2020.114059.

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3

van Haastert, Merel, and Danuta de Grosbois. "Environmental Initiatives in Bed and Breakfast Establishments in Canada: Scope and Major Challenges with Implementation." Tourism and Hospitality Planning & Development 7, no. 2 (May 2010): 179–93. http://dx.doi.org/10.1080/14790531003755286.

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4

Tichaawa, Tembi, and Oswald Mhlanga. "Guest Experiences of Service Quality in Bed and Breakfast Establishments in East London, South Africa." Journal of Human Ecology 50, no. 2 (May 2015): 93–101. http://dx.doi.org/10.1080/09709274.2015.11906863.

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5

Xiao, Lin, Chuanmin Mi, Yetian Chen, and Lihua Huang. "Understanding the Determinants of Consumer Satisfaction With B&B Hotels." International Journal of Web Services Research 16, no. 4 (October 2019): 21–39. http://dx.doi.org/10.4018/ijwsr.2019100102.

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This study aims to understand the determinants of consumer satisfaction with bed-and-breakfast establishments (B&Bs) and build a hierarchical structure of these determinants. Content analysis was conducted based on the consumer online review data. Ten determinants of customer satisfaction were identified. The interpretive structural modeling (ISM) technique was then used to develop a five-level hierarchical structural model based on these determinants. Finally, the cross-impact matrix multiplication applied to the classification (MICMAC) technique was used to analyze the driver and dependence power for each determinant. This study has the potential to make significant contributions from both the theoretical and practical perspectives.

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Lebambo, Marcia Mmashakoane, Richard Shambare, Muzikayise Matlala, and Rui Costa Mousinho. "Governance and regulation of the tourism industry: An internet marketing perspective." Risk Governance and Control: Financial Markets and Institutions 6, no. 2 (2016): 7–13. http://dx.doi.org/10.22495/rcgv6i2art1.

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The purpose of this qualitative study is to establish governance and regulation issues pertaining to Internet marketing approaches within the South African tourism sector. The study focuses on the norms and practices of Internet marketing among small-scale lodging establishments in Bushbuckridge – a small tourist town in northeast South Africa. In-depth interviews were collected from eight participating bed and breakfast (B&B) owners. Findings revealed that, while Internet awareness was quite high, only a few B&Bs utilised the Internet for marketing. Participants cited lack of clear industry guidelines on Internet marketing approaches as well as limited Internet experience, among others, as barriers to adoption. Implications and recommendations of the study are presented within the ambit of the existing literature.

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7

Kardas, Edward P. "The Arkansas Faculty Retreat." Teaching of Psychology 20, no. 1 (February 1993): 48–49. http://dx.doi.org/10.1207/s15328023top2001_13.

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I describe the creation, conduct, and evaluation of a statewide psychology retreat for faculty. The retreat is held at a remote bed-and-breakfast establishment from Friday evening to Saturday noon and features an evening meal, activities, breakfast, and discussion. Three retreats have been held, and a fourth has been scheduled. Participants like the retreat's low cost and lack of invited speakers or formal program. The retreat increases communication among psychology faculty, helps faculty identify and discuss common problems, and benefits students indirectly. Suggestions for planning similar meetings are given.

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8

Yuan, Jingxue (Jessica), Tsungpo (Bob) Tsai, and Pouwen Chang. "Toward an Entrepreneurship Typology of Bed and Breakfasts." Journal of Hospitality & Tourism Research 42, no. 8 (October 26, 2017): 1315–36. http://dx.doi.org/10.1177/1096348017736570.

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A bed and breakfast (B&B) is a “nontraditional” form of accommodation that provides guests with personal service and high-level host–guest interaction, usually in rural settings where the establishment is owner-operated. This exploratory research was undertaken to categorize B&B properties as forms of rural entrepreneurship, using data collected in Taiwan. Through narrative analysis/synthesis of in-depth interviews with 25 B&B participants, an entrepreneurship typology of B&B properties was identified based on the local identities of the owner and founding motive in terms of cultural traits. Four categories (Nostalgic, Diversifying, Assimilative, and Innovative) are derived. The theoretical and practical contributions of the study are also discussed.

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9

APLENI, Lwazi, Ludwe NDOLOSE, Ayanda QOLOHLE, and Unathi Sonwabile HENAMA. "ENVIRONMENTAL MANAGEMENT IN THE ACCOMMODATION SECTOR: A CASE STUDY OF BED AND BREAKFAST ESTABLISHMENTS IN PORT ST JOHNS, EASTERN CAPE PROVINCE, SOUTH AFRICA." GeoJournal of Tourism and Geosites 31, no. 3 (September 30, 2020): 1049–56. http://dx.doi.org/10.30892/gtg.31317-540.

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10

Oxenswardh, Anette. "Processes of Value Co-creation at a Tourist Accommodation." Quality Innovation Prosperity 22, no. 3 (November 30, 2018): 36. http://dx.doi.org/10.12776/qip.v22i3.1158.

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<p><strong>Purpose: </strong>This paper aims to study how a pair of hosts for one bed and breakfast establishment and their guests create value for the visit by communicating and interacting with each other on the island of Gotland.</p><p><strong>Methodology/Approach: </strong>A case study was conducted on one single Bed and Breakfast (BnB) accommodation. An interview and a Questionnaire study were performed.</p><p><strong>Findings: </strong>The study shows that there are several processes involved in the co-creation of values between visitors and hosts. Co-creation processes begin already when visitors are planning their visits to the island. Their expectations are created while choosing their accommodation type, often done online on different websites. Pre-information about the chosen BnB accommodation contributes to visitors’ expectations and image of the object, which can be seen as a part of their identities. In the physical meeting with the accommodation and the hosts and other guests, the co-creation process is strengthened. There are processes of participation, communication, creation of meaning for the stay, processes of trust and responsibilities which all together create a common culture which in turn contributes to co-creation of values for both parties. These processes also take place between guests. The processes are furthermore dependent on meaning-making and sensemaking processes. This all together generate knowledge about the destination and the values that enhance the positive experience of the visits. It also creates knowledge for the hosts about how they can develop their service to achieve increased customer satisfaction. Finally, these skills can be valuable for the continued planning and development of the tourism industry.</p><p><strong>Research Limitation/implication: </strong>The study is limited to a one single BnB accommodation with its hosts on the island of Gotland in Sweden.</p><p><strong>Originality/Value of paper: </strong>The study makes a contribution to the knowledge of processes of co-creation values by exploring how some visitors and their hosts experienced visits to the island. The study can help bridging the gap in the views and actions on co-creation of values among visitors and those who are visited.</p>

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11

Cheong, D. "Breakfast in bed?" Nuclear Medicine Communications 20, no. 4 (April 1999): 402. http://dx.doi.org/10.1097/00006231-199904000-00145.

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12

BLESSON, JANET. "Bed Bugs for Breakfast!" Australian Occupational Therapy Journal 16, no. 2 (August 27, 2010): 21–27. http://dx.doi.org/10.1111/j.1440-1630.1969.tb00330.x.

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13

Lee, So Yon, Johnny Sue Reynolds, and Lisa R. Kennon. "Bed and Breakfast Industries." Journal of Travel & Tourism Marketing 14, no. 1 (July 28, 2003): 37–53. http://dx.doi.org/10.1300/j073v14n01_03.

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14

Kline, Sheryl F., Alastair M. Morrison, and Andrew St John. "Exploring Bed & Breakfast Websites." Journal of Travel & Tourism Marketing 17, no. 2-3 (February 15, 2004): 253–67. http://dx.doi.org/10.1300/j073v17n02_19.

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15

Emerick, Robert E., and Carol A. Emerick. "Profiling American Bed and Breakfast Accommodations." Journal of Travel Research 32, no. 4 (April 1994): 20–25. http://dx.doi.org/10.1177/004728759403200404.

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16

Pohlmeier, Rita A., Linda C. Hoover, and Ben Goh. "Bed and Breakfast Financial Feasibility Analysis." Journal of Hospitality Financial Management 2, no. 1 (September 1992): 69–70. http://dx.doi.org/10.1080/10913211.1992.10653646.

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17

Lanier, P. "Bed-and-breakfast inns come of age." Cornell Hotel and Restaurant Administration Quarterly 34, no. 2 (April 1993): 15–23. http://dx.doi.org/10.1016/0010-8804(93)90102-o.

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18

Poorani, A. "Financial characteristics of bed-and-breakfast inns." Cornell Hotel and Restaurant Administration Quarterly 36, no. 5 (October 1995): 57–63. http://dx.doi.org/10.1016/0010-8804(95)92251-h.

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19

KELLEY, C. "A tax primer for bed and breakfast." Cornell Hotel and Restaurant Administration Quarterly 37, no. 4 (August 1996): 34–42. http://dx.doi.org/10.1016/0010-8804(96)82536-5.

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20

Lanier, Pamela, and Judy Berman. "Bed-and-Breakfast Inns Come of Age." Cornell Hotel and Restaurant Administration Quarterly 34, no. 2 (April 1993): 15–23. http://dx.doi.org/10.1177/001088049303400207.

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21

W., G. "Bed and Breakfast (and Phone and Fax)." Cornell Hotel and Restaurant Administration Quarterly 35, no. 6 (December 1994): 15. http://dx.doi.org/10.1177/001088049403500607.

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22

Poorani, Ali A., and David R. Smith. "Financial Chanracteristics of Bed-and-Breakfast Inns." Cornell Hotel and Restaurant Administration Quarterly 36, no. 5 (October 1995): 57–63. http://dx.doi.org/10.1177/001088049503600524.

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23

MacPherson, Ashley R., Morgan Reid, Sarah C. Ghose, Sahar C. Sabet, Janna L. Imel, Dana C. Schreiber, and Natalie C. Dautovich. "0175 Bed and Breakfast: The Association Between Sleep Timing and Breakfast Intake Frequency." Sleep 42, Supplement_1 (April 2019): A72. http://dx.doi.org/10.1093/sleep/zsz067.174.

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24

Sherry, J. "The legal status of bed-and-breakfast operations." Cornell Hotel and Restaurant Administration Quarterly 34, no. 2 (April 1993): 12–13. http://dx.doi.org/10.1016/0010-8804(93)90101-n.

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25

Sherry, John E. H. "The Legal Status of Bed-and-Breakfast Operations." Cornell Hotel and Restaurant Administration Quarterly 34, no. 2 (April 1993): 12–14. http://dx.doi.org/10.1177/001088049303400206.

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26

Lynch, Paul A. "Demand for Training by Bed and Breakfast Operators." International Journal of Contemporary Hospitality Management 6, no. 4 (August 1994): 25–31. http://dx.doi.org/10.1108/09596119410060892.

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27

Săftoiu, Răzvan. "An exercise in the theory of conversational resources." Language and Dialogue 2, no. 2 (August 13, 2012): 244–61. http://dx.doi.org/10.1075/ld.2.2.04saf.

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In this paper, I will discuss and analyse two main resources for interaction in the context of bed and breakfast interactions: spatial and weather. Starting from the premise that guests in a bed and breakfast are from another geographical area, common background is first established by means of a spatial resource — requesting information on their hometown. Once they have some interactional history, they may start looking for other resources so that their dialogue may continue.

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28

VALLEN, G. "Bed and breakfast in Arizona?Demographic and operating statistics." Cornell Hotel and Restaurant Administration Quarterly 38, no. 4 (August 1997): 5. http://dx.doi.org/10.1016/s0010-8804(97)84306-6.

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29

McKeown, Julie. "Business breakfast groups — Worth getting out of bed for?" Journal of Direct, Data and Digital Marketing Practice 8, no. 2 (October 2006): 101–8. http://dx.doi.org/10.1057/palgrave.dddmp.4340561.

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30

Pathare, Pankaj B., Nursin Baş, John J. Fitzpatrick, Kevin Cronin, and Edmond P. Byrne. "Production of granola breakfast cereal by fluidised bed granulation." Food and Bioproducts Processing 90, no. 3 (July 2012): 549–54. http://dx.doi.org/10.1016/j.fbp.2011.08.004.

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31

Arumugam, S., R. Govindasamy, and I. Vellangany. "An analysis of consumer preferences for bed and breakfast in the eco-agritourism activities." SAARC Journal of Agriculture 14, no. 2 (January 23, 2017): 162–73. http://dx.doi.org/10.3329/sja.v14i2.31256.

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This study evaluatesthe socio-economic demographic, as well as the preferences and behavioral characteristics of consumers who participate in bed and breakfast agritourism activity. The results from the logit model indicate that those who consumed a wider variety of fruits in the past 5 years, those who learn about agritourism from sign at market, those who consider that the facility at agritourism sites are important, those who have children under the age of 17, those who are retired from the job, and whose income range between $60,000 to $79,000 are more likely to be willing to participate in the bed and breakfast agritourism activity. However, those who learn about agritourism from newspapers, those who have two year collage education, male, homemakers, and whose income range from $20, 000 to $39,000 are less likely to be participate in bed and breakfast agritourism activity in Mid-Atlantic Region.SAARC J. Agri., 14(2): 162-173 (2016)

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32

Miles, Angela K., and Darla J. Domke-Damonte. "Bed and Breakfast Homes: A Life of Leisure or a Stressful Encounter." New England Journal of Entrepreneurship 3, no. 1 (March 1, 2000): 57–66. http://dx.doi.org/10.1108/neje-03-01-2000-b007.

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33

Vallen, Gary, and Wallace Rande. "The Incidence of Burnout Among Bed-and-Breakfast Owner/Operators." Journal of Human Resources in Hospitality & Tourism 1, no. 2 (March 2002): 41–56. http://dx.doi.org/10.1300/j171v01n02_04.

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34

Chiu, Chia‐Ning. "Taiwanese bed and breakfast business performance: A geographic region perspective." Growth and Change 50, no. 3 (June 30, 2019): 1102–14. http://dx.doi.org/10.1111/grow.12313.

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35

Upchurch, Randall S., and Carl Boger. "Positioning the bed and breakfast: how well are we doing?" Journal of Vacation Marketing 2, no. 3 (April 1996): 260–76. http://dx.doi.org/10.1177/135676679600200307.

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36

Jahan, Mohammed Shahed, Umme Salma Abdullah, Dilruba Rahman, SM Abdul Quader, AKM Shariful Islam, and Md Roknuzzaman. "Oral Hygiene Practice among the Students of a Selected School in Dhaka City." Update Dental College Journal 5, no. 2 (April 7, 2016): 18–22. http://dx.doi.org/10.3329/updcj.v5i2.27264.

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Aim: The purpose of the study was to explore the oral hygiene practice of the school children in Dhaka.Methods: A descriptive type of cross sectional study was conducted at M. A. Awal School in Dhaka. A total of 265 school children were purposively selected. Data were collected through structured questionnaires by face to face interview. The respondents of the study were aged between 5 to 13 years.Results: Among the respondent 45.75% are male and 54.25% are female. Among the respondents 92.5% brush their teeth regularly, 44.2% brushed their teeth twice daily, 52.5% brushed once daily, 56.2% brushed their teeth in the morning before breakfast and 2.67% brushed their teeth after breakfast. Only 1.5% brush after breakfast and before going to bed.27.9% brushed in the morning before breakfast and before going to bed.93.2% used brush and paste for cleaning their teeth. Unfortunately .4% used coal powder to clean their teeth, dy were aged between 5 to 13 years.Conclusion: The study revealed that, oral hygiene practice of school children may be called satisfactory but there is still scope to improve their oral hygiene practice.Update Dent. Coll. j: 2015; 5 (2): 18-22

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37

Rispoli, Giorgio. "Regolamento condominiale contrattuale ed esercizio di attività di bed and breakfast." RIVISTA ITALIANA DI DIRITTO DEL TURISMO, no. 13 (September 2015): 23–29. http://dx.doi.org/10.3280/dt2015-013002.

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38

Everett, Holly. "Newfoundland and Labrador on a Plate: Bed, Breakfast, and Regional Identity." Cuizine 3, no. 1 (June 28, 2011): 0. http://dx.doi.org/10.7202/1004728ar.

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Culinary tourism is often a process of negotiation. This article explores the links between food production, place, and identity in the operation of bed and breakfasts (B&Bs) on Newfoundland’s west coast and the Labrador Straits. This area encompasses one of Newfoundland and Labrador’s major attractions, the Viking Trail. Due to the large number of tourists coming through and the relatively few restaurants in this area, some B&Bs offer evening meals as well as breakfast. Many offer local specialties, and almost all emphasize “home cooking.” Conversations around the dining table often concern the province and its culture, and provide B&B owners with an opportunity to perform local identities for their guests. Such presentations of self and place range from assertive refutations of the “Newfie” stereotype to semi-formal instruction. Proprietors may further frame the social aspects of the meal, and thus the performance as a whole, by assigning seating or moving guests through different spaces as the meal progresses. Through participant-observation and interviews with proprietors, this article concludes that these relatively informal social situations may facilitate significant intra- and intercultural exchanges. They enable communication that supports, personalizes, disrupts, and deconstructs both esoteric and exoteric grand narratives by utilizing a variety of strategies. These competing identities are shaped and maintained through formal and informal metaculinary discourse.

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39

Kaufman, Tammie J., and Pamela A. Weaver. "Marketing Efforts of Bed and Breakfast Operations: Do They Influence Success?" Journal of Travel & Tourism Marketing 7, no. 4 (September 14, 1998): 61–78. http://dx.doi.org/10.1300/j073v07n04_04.

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40

Huang, Leo. "Bed and breakfast industry adopting e-commerce strategies in e-service." Service Industries Journal 28, no. 5 (June 2008): 633–48. http://dx.doi.org/10.1080/02642060801988159.

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41

Ogilvie, Rachel P., Pamela L. Lutsey, Rachel Widome, Melissa N. Laska, Nicole Larson, and Dianne Neumark-Sztainer. "Sleep indices and eating behaviours in young adults: findings from Project EAT." Public Health Nutrition 21, no. 4 (December 6, 2017): 689–701. http://dx.doi.org/10.1017/s1368980017003536.

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AbstractObjectiveTo test the associations between sleep indices and eating behaviours in young adults, a group vulnerable to suboptimal sleep.DesignCross-sectional analysis of survey measures of sleep (i.e. time in bed, variability, timing and quality) and dietary patterns (i.e. breakfast skipping, eating at fast-food restaurants, consumption of sports and energy drinks, and sugar-free, sugar-sweetened and caffeinated beverages).SettingMinneapolis/St. Paul metropolitan area of Minnesota (USA).SubjectsA total of 1854 respondents (20–30 years, 55·6 % female) from the 2008–2009 survey conducted for the third wave of the population-based Project EAT (Eating and Activity in Teens and Young Adults) study.ResultsAfter adjustment for demographic and behavioural covariates in linear regression models, those who went to bed after 00.30 hours consumed 0·3 more servings of sugar-sweetened beverages per day, consumed 1·7 times more energy drinks, skipped breakfast 1·8 more times per week and consumed fast food 0·3 more times per week compared with those who went to bed before 22.30 hours. Reported sleep quality in the lowest (Q1)v. highest (Q3) tertile was associated with more intake of energy drinks (Q3v.Q1, prevalence ratio, 95 % CI: 1·79, 1·24, 2·34), sports drinks (1·28, 1·00, 1·55) and breakfast skipping (adjusted mean, 95 % CI: Q1: 4·03, 3·81, 4·26; Q3: 3·43, 3·17, 3·69). Time in bed and sleep variability were associated with few eating behaviours.ConclusionsSome, but not all, sleep indices were related to problematic eating behaviours. Sleep habits may be important to address in interventions and policies that target improvements in eating patterns and health outcomes.

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42

Benelli, Gianfranco. "Il boat and breakfast tra ricettività turistica e nautica da diporto." RIVISTA ITALIANA DI DIRITTO DEL TURISMO, no. 19 (February 2018): 38–55. http://dx.doi.org/10.3280/dt2017-019002.

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La legge della Regione Sardegna in materia di turismo, emanata nel 2017, ha previsto una nuova tipologia di sistemazione extra-alberghiera, il boat and breakfast, ovvero un'attività consistente nell'ospitalità a bordo di imbarcazioni da diporto ormeggiate in un porto. La questione è se possano esserci analogie con l'istituto del bed and breakfast e se tale attività sia compatibile con la disciplina della nautica da diporto, particolarmente rigida rispetto all'uso commerciale delle imbarcazioni. Si possono delineare due possibili modelli di boat and breakfast, senza e con fine di lucro, non potendosi prescindere dai contratti di charter per la disciplina del rapporto tra cliente ed operatore. Alcune ulteriori problematiche sono legati al raccordo tra le competenze regionali nell'area del turismo e le competenze statali in materia di nautica da diporto.

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43

Andersson Cederholm, Erika, and Johan Hultman. "Bed, Breakfast and Friendship: Intimacy and Distance in Small-Scale Hospitality Businesses." Culture Unbound 2, no. 3 (September 16, 2010): 365–80. http://dx.doi.org/10.3384/cu.2000.1525.10221365.

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Through an analysis of the narrative of a Bed and Breakfast (B & B) and art gallery owner, the emergence of intimacy as a commercial value in the hospitality industry is illustrated. This is a formation of economic value where economic rationality as a motive for commercial activity is rejected. Simultaneously though, a different set of market attitudes are performed by hospitality practitioners in the course of everyday interactions with customers, and a tension between emotional, spatial and temporal intimacy and distance is uncovered and discussed. It is concluded that commercial friendship is a more complex issue than what has been acknowledged so far in the hospitality literature. A continued discussion of intimacy in hospitality will therefore affect the cultural understanding of emotions, identity and lifestyle values on the one hand, and business strategy, value creation and markets on the other.

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44

Deng, Yi Tong, and Hoffer Lee. "Exploring the dimensions of bed and breakfast (B&B) visitors’ experiences." International Journal of Tourism Sciences 19, no. 3 (July 3, 2019): 166–80. http://dx.doi.org/10.1080/15980634.2019.1663989.

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45

Ingram, Hadyn. "Classification and grading of smaller hotels, guesthouses and bed and breakfast accommodation." International Journal of Contemporary Hospitality Management 8, no. 5 (September 1996): 30–34. http://dx.doi.org/10.1108/09596119610126130.

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46

Chen, Li-Chan, Shang-Ping Lin, and Chun-Min Kuo. "Rural tourism: Marketing strategies for the bed and breakfast industry in Taiwan." International Journal of Hospitality Management 32 (March 2013): 278–86. http://dx.doi.org/10.1016/j.ijhm.2012.07.005.

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47

Griggio, Consuelo, and Anette Oxenswärdh. "Human capital and sustainability challenges for Airbnb Bed and Breakfast lifestyle entrepreneurs." Scandinavian Journal of Hospitality and Tourism 21, no. 3 (May 26, 2021): 286–312. http://dx.doi.org/10.1080/15022250.2021.1927828.

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48

Li, Jingsi, and Chaoyi You. "Space Design of Rural Bed and Breakfast in the Context of Ecological Aesthetics." Open Journal of Social Sciences 08, no. 04 (2020): 454–60. http://dx.doi.org/10.4236/jss.2020.84033.

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49

Chiu, Chia-Ning. "How can managerial efficiency be improved? Evidence from the bed and breakfast industry." Tourism Management Perspectives 27 (July 2018): 111–24. http://dx.doi.org/10.1016/j.tmp.2018.06.002.

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50

Kuo, Fang-Chi, and Cheng-Ter Kuo. "Integrated Bed and Breakfast into Eco-Tourism in Guan Ziling areas in Taiwan." Procedia - Social and Behavioral Sciences 57 (October 2012): 503–10. http://dx.doi.org/10.1016/j.sbspro.2012.09.1217.

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