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Relevant bibliographies by topics / Hospitality and tourism

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Academic literature on the topic 'Hospitality and tourism'

Author: Grafiati

Published: 4 June 2021

Last updated: 13 June 2025

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Journal articles on the topic "Hospitality and tourism"

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Илькевич, Сергей, and Sergey Ilkevich. "Tendencies of development of the concept of service management: analysis of foreign researches." Services in Russia and abroad 9, no. 2 (2015): 0. http://dx.doi.org/10.12737/11902.

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This article is an attempt to identify and summarize the main trends and issues in the international publications deals with service management in the field of tourism and hospitality. The article considers publications 2012-2015 years of sampling represented eight leading foreign journals of tourism, hospitality and service management: Journal of Service Science and Management, Journal of Service Management, Service Science, Tourism Management, Journal of Hospitality and Tourism Management, Annals of Tourism Research, International Journal of Hospitality Management и Journal of Hospitality Management and Tourism. Based on the review and grouping of publications relevant service management issues in tourism and hospitality, the author makes a conclusion about kinds of topics, that are among the most typical in this field and gives examples of works for demonstration how wide is chosen issues. As can be seen from publications noted in the article , in the international literature of tourism, hospitality and service science is widely investigated the problems of service management in the tourism and hospitality. The author distinguishes ten thematic areas of service management in the tourism and hospitality, which probably kindle the highest interest and which are represented by a large number of publications: 1) the perception by tourists of issues related to risk and safety; 2) factors of customer loyalty; 3) the tourists motivation; 4) joint creation and customization of the tourist product; 5) consumer impressions; 6) methodological aspects of measuring consumer satisfaction; 7) social responsibility of business in the tourism and hospitality; 8) attitude to workers in the sphere of tourism and hospitality; 9) the needs of elderly tourists and tourists with disabilities; 10) use of information technology by consumers of tourist products

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SAFAEVA, Sayyora Rikhsibaevna, Maxbuba Toychievna ALIEVA, Laylo Toktasinovna ABDUKHALILOVA, Nargiza Elshodovna ALIMKHODJAEVA, and Elena Evgenievna KONOVALOVA. "Organizational and Economic Aspects of the Development of the International Tourism and Hospitality Industry." Journal of Environmental Management and Tourism 11, no. 4 (2020): 913. http://dx.doi.org/10.14505//jemt.11.4(44).15.

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The article is devoted to the consideration of aspects related to the development of the tourism and hospitality industry in Uzbekistan and Russia. It has been established that the intensive development of various forms of tourism and hospitality will allow these countries to be more attractive for foreign tourists. It has been found that when developing the tourism and hospitality market Uzbekistan and Russia are advised to review prospects of its development at the international level. Promising areas of the development in the tourism and hospitality industry will be a new system of enterprise classification regulating the rating of enterprises and encouraging tourism by simplifying visa regulations, applying discounts to attract regular and potential tourists, introducing educational programs in the tourism and hospitality sector combining theory and practice, and spurring the development of all regions as potential tourist destinations.

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Lugosi, Peter. "Exploring the hospitality-tourism nexus: Directions and questions for past and future research." Tourist Studies 21, no. 1 (2021): 24–35. http://dx.doi.org/10.1177/1468797620985778.

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Hospitality has often been conceived primarily as a supporting component of the tourism product. This commentary synthesises inter and multidisciplinary literature to examine alternative and more complex intersections of hospitality and tourism. It discusses four thematic areas of hospitality research: labour; the transformation of place (experiences); socio-material and socio-technological practice; and human encounters. It argues that applying hospitality as a sensitising concept in these domains of enquiry, and studying hospitality’s abstract and concrete dimensions, enhances our understanding of tourism as socio-economic phenomena and a global system, and helps to appreciate tourism’s implications for multiple stakeholders. Moreover, it proposes a range of questions for future research.

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Agustina, Agustina, M. Winarno G. D, and Darmawan A. "POLARISASI PERSEPSI PARA PIHAK DALAM PENGEMBANGAN HOSPITALITAS EKOWISATA DI UNIT PENGELOLA WISATA KUBU TAMAN NASIONAL BUKIT BARISAN SELATAN (TNBBS)." Jurnal Hutan Tropis 6, no. 2 (2018): 154. http://dx.doi.org/10.20527/jht.v6i2.5403.

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The perception stakeholders in the development of ecotourism in a destination is very important to learn. Alignment of perceptions of the stakeholders is needed to facilitate the implementation of various ecotourism activities. Differences in perception can be a barrier to the implementation of ecotourism development in Kubu Perahu tourist destination. This study aimed to determine the perceptions of three stakeholders (tourists, communities and managers) who will then be described in the form of polarization charts. Perceptions of stakeholders were obtained through questionnaire method (one score one indicator) and analyzed using descriptive analysis. The results of perceptions of stakeholders (tourists, communities and managers) in the development of ecotourism hospitality show a harmonious perception. Tourists have a good perception for all aspects of existing ecotourism hospitality in Kubu Perahu tourism. Communities and managers have a poor perception of one of the aspects of ecotourism hospitality in Kubu Perahu tourist destination is on the infrastructure aspect. The polarization of perceptions in general stakeholders (communities, tourists and managers) in the development of ecotourism hospitality shows a harmonious perception so that the form of symmetric polarization. It indicates that the management of tourism in Tourism Management Unit Kubu Perahu Taman Nasional Bukit Barisan Selatan (TNBBS) has been going well.Persepsi para pihak dalam pengembangan ekowisata di suatu destinasi sangat penting dipelajari. Keselarasan persepsi dari para pihak sangat dibutuhkan untuk memudahkan implementasi berbagai kegiatan ekowisata. Perbedaan persepsi dapat menjadi penghambat pelaksanaan pengembangan ekowisata di destinasi wisata Kubu Perahu. Penelitian ini bertujuan untuk mengetahui persepsi tiga stakeholders (wisatawan, masyarakat dan pengelola) yang kemudian akan digambarkan dalam bentuk bagan polarisasi. Persepsi stakeholders didapatkan melalui metode kuesioner (one score one indicator) dan dianalisis menggunakan analisis deskriptif. Hasil penelitian persepsi stakeholders (wisatawan, masyarakat dan pengelola) dalam pengembangan hospitalitas ekowisata menunjukkan persepsi yang selaras. Wisatawan memiliki persepsi yang baik untuk semua aspek hospitalitas ekowisata yang ada di destinasi wisata Kubu Perahu. Masyarakat dan pengelola memiliki peresepsi yang kurang baik terhadap salah satu aspek hospitalitas ekowisata di destinasi wisata Kubu Perahu yaitu pada aspek infrastruktur. Polarisasi persepsi secara umum stakeholders (wisatawan masyarakat dan pengelola) dalam pengembangan hospitalitas ekowisata menunjukkan persepsi yang selaras sehingga bentuk polarisasi simetris. Hal ini mengindikasikan bahwa pengelolaan wisata di Unit Pengelola Wisata Kubu Perahu Taman Nasional Bukit Barisan Selatan (TNBBS) sudah berjalan dengan baik.

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Borisova, Lalka. "HOSPITALITY AS AN INDUSTRY." Knowledge International Journal 28, no. 5 (2018): 1661–67. http://dx.doi.org/10.35120/kij28051661l.

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The tourist industry is developing at a fast pace, generally accepting and serving tourists, creating and offering a tourist product. It includes different sectors that cooperate, perform their specific functions (restaurant, hotel, event organization, etc.) aimed at one goal - demonstrating hospitality. Hospitality is an activity that, thanks to progress and time, has become a powerful industry that employs millions of professionals, creating the best for service users (tourists). The hotel industry includes different areas of human activity - tourism, recreation, entertainment, hotel and restaurant services, catering, sightseeing, organizing exhibitions and conducting various scientific conferences. This means meeting the needs of the guests and satisfying their needs, courtesy, guaranteeing the security and comfort during their stay. Hospitality is a fact when meeting the guest's needs with the attitude of the hosts, they go hand in hand. In this report I will try to justify hospitality as the most important consumer property of the tourist product to talk about turning it into an industry. The popularity of tourist accommodation sites is determined by many factors, but above all by the qualifications of the staff. Consequently, the phrase: "Personnel decides everything" is valid in the tourism business. Thus, the hospitality industry is a complex sphere of activity for employees who satisfy the wishes of tourists. The client is the most important factor in tourism activity and should be subject to excellent service. In the process of communication between tourists of different nationalities and staff, a number of business etiquette rules should be considered to save moments of inconvenience and misunderstanding. It is good to know the peculiarities of greeting, posture, distance, gestures in order to communicate effectively and avoid ambiguity in contact with foreigners. Good manners are those that will build an atmosphere of cooperation and understanding, not of hostility and conflict. The skills that make contacts with partners and clients can affect the tone and the results of the whole conversation, and hence the future relationships and their opinions about the company. Rule: The way you meet someone the first time can determine if there will be a second time as a customer.

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Suliyanto, Suliyanto. "Tourism Mix Factor: Tourists’ Travel Orientation in Choosing Types of Tourism Objects in Indonesia." Asian Social Science 16, no. 5 (2020): 57. http://dx.doi.org/10.5539/ass.v16n5p57.

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The purpose of this research is to analyze the tourism mix factor that differentiates tourists in choosing the type of tourism object as a basis for formulating strategies to attract tourists. This research is a quantitative study using a survey approach. The sample in this study was 200 respondents, consisting of 100 respondents of natural tourism visitors and 100 respondents of artificial tourism visitors. The analytical tool used in this study was descriptive analysis and discriminant analysis with the Stepwise method. The results of this study indicate that the variables that differentiate tourists from choosing natural tourism objects and artificial tourism objects are coolness, advertisements, facilities, prices, locations, travel agents, tourist attractions, transportation facilities and infrastructure, and public hospitality. Tourists who choose natural tourism objects have more positive attitude concerned with the variables of coolness, price, public hospitality, the existence of a travel agency, and the availability of transportation facilities and infrastructure, while visitors who choose artificial tourism objects have more positive attitude or are more concerned with location variables, advertisements, tourist attractions, and completeness of the facilities. This study provides a clear guidance on the tourism mix factor that distinguishes domestic tourists in Indonesia which is still very limited and need further investigation.

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Alam, Mohammad Sarwar, Shajjad Mahmod, and Saikat Das. "Factors affecting tourists’ satisfaction: An empirical study on Rangamati as a tourism destination." Hospitality & Tourism Review 1, no. 1 (2020): 35–47. http://dx.doi.org/10.38157/hospitality-tourism-review.v1i1.135.

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This study aims to unearth the determining factors of tourist satisfaction in the Rangamati District and explores the degree of interdependence. Data were collected from 140 tourists who visited Rangamati from 2019 to onward were selected based on convenience using a survey questionnaire. The findings of the study revealed that two factors among five such as natural factors, cultural factors were found to have a positive influence in determining tourists’ satisfaction however the other three such as tourism product, destination support services, and financial factors do not influence tourists satisfaction. SPSS-2020 was used for analysis where descriptive statistics were used to express the demographic profile of the respondent and to rank the individual factors to find out which factors are most important for determining the dependent variable. Then, correlation analysis and multiple regression analysis has been used to judge the degree of relationship among independent and dependent variables. A set of recommendations was provided which will help to improve the performance of the agencies as well as tourist services and it will gradually bring satisfaction to the local and international tourists.

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Kasemsap, Kijpokin. "Hospitality and Tourism Management." International Journal of Tourism and Hospitality Management in the Digital Age 2, no. 2 (2018): 37–52. http://dx.doi.org/10.4018/ijthmda.2018070103.

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The purpose of this article is to summarize the insights from the literature review focusing on the advanced issues and implications of hospitality and tourism management. The literature review includes the overview of hospitality management; the overview of tourism management; the importance of hospitality management in the digital age; the importance of tourism management in the digital age; and the managerial applications of hospitality and tourism management. The findings suggest that tourism occurs as a result of the different types of business that provide a range of products and services to tourists. It is essential to acquire a driving enthusiasm for customer service and a strong sense of professionalism to develop and maintain customer satisfaction in the hospitality and tourism industry.

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Sheresheva, Marina Y. "The Russian tourism and hospitality market: new challenges and destinations." Worldwide Hospitality and Tourism Themes 10, no. 4 (2018): 400–411. http://dx.doi.org/10.1108/whatt-04-2018-0027.

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Purpose This paper aims to review recent developments in the Russian tourism and hospitality market and to underline Russia’s strong tourism prospects – despite the challenges it has to face. Design/methodology/approach The study sets the scene for the theme issue (that draws from both academia and industry) by discussing the challenges facing the contemporary Russian tourism and hospitality market. It also profiles the efforts of the Russian Government to boost tourism development in different Russian regions that are potentially attractive tourist destinations due to their natural resources and cultural heritage. Findings The paper sheds light on the major shift to domestic tourism that is partly due to the turbulent economic environment that is forcing Russia to search for internal sources of development. At the same time, the decision to rely on diversity of opportunities and sustainable regional tourism makes it possible to have a broad variety of tourist value propositions in almost all parts of Russia. This also makes Russia more attractive to foreign tourists. Still, to make Russia a popular destination internationally, improvement in almost all elements of the Russian tourist product is needed. Originality/value This theme issue provides an analysis and evaluation of tourism development in Russia in the current decade and, in so doing, contributes to knowledge of the fast developing Russian tourism and hospitality market by unveiling a number of new tourist products and destinations in different Russian regions.

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UKAJ, Fatos. "The Role of Internet in Successful Marketing in Tourism Organizations." Journal of Environmental Management and Tourism 9, no. 5 (2019): 1071. http://dx.doi.org/10.14505//jemt.9.5(29).19.

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Tourism has been dealt with continuously since the earliest times. This was done without entering into the essence of the motive of satisfying the needs of individuals and groups then and now. Various tourist destinations need to be introduced to the wider public. Therefore, a range of information needs to be distributed to the public by agencies, tourism operators, and other participants in tourist activities. The use of the internet has become a daily routine guiding tourism organizations’ marketing, including hospitality and tourism oriented towards meeting the demands of tourists and clients in general. By analyzing the trends in terms of the use of the internet and factors affecting marketing in tourism and hospitality, this paper focuses on its role and importance in the tourism business. The use of internet technology in hotel marketing activities was also analyzed.

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Dissertations / Theses on the topic "Hospitality and tourism"

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Conocimiento, Dirección de Gestión del. "Journal of Hospitality & Tourism Research." SAGE Publishing, 2004. http://hdl.handle.net/10757/655338.

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Lu, Ying-Wei. "Important skills for Taiwanese hospitality and tourism graduates as perceived by hospitality educators and human resources managers." Online version, 1999. http://www.uwstout.edu/lib/thesis/1999/1999lu.pdf.

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Jitpraphai, Supatcharajit, and n/a. "Hospitality management perspectives on casino tourism in Thailand." University of Otago. Department of Tourism, 2008. http://adt.otago.ac.nz./public/adt-NZDU20080523.122348.

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Apparently, gambling seems to be valued as a leisure activity and a form of entertainment in many parts of the world. Public attitudes toward gambling have shifted from viewing it as a vice to treating it as an opportunity to exploit (Eadington 1997, 2000). Relaxation of constraints on existing commercial gaming activities and legislative change in authorising gambling has occurred extensively. The proliferation of casinos makes people perceive gambling as a legitimate activity and as an economic hope. According to Pizam and Pokela (1985), casino gambling however is a controversial tourism development strategy. Eadington (1986) also points out that legalised gambling causes economic and social changes in communities and changes their image. Thus, both the character and reputation of the community may be altered as a result of initiating casinos as a tourist attraction. The legalisation of gambling has been a subject of considerable debates in Thailand for a decade and it has been brought into the cabinet�s meeting from time to time. Some politicians and academic scholars suggest that casinos should be introduced as a tourism development strategy to combat the country�s economic and financial crisis. Many people are attached to strong belief that gambling is a sinful activity. It is inherently immoral and contrary to accepted family and social values. It is a voluntary regressive tax in which its effects fall most heavily on lower-income groups. It is morally wrong, and can cause an addiction that is often linked to personal and family tragedies. It also attracts criminal activities and political corruption (Piriyarangsan et al. 2003; Cornwel-Smith 2005). As social acceptance of casino gambling has globally increased, this research aims to gauge hospitality management perspectives on gambling and casino tourism. The focus of the paper is to investigate hospitality executives� attitudes towards relationship between Thai tourism and casino gambling; to explore their views on casino legalisation and regulation; as well as to examine their opinions about casino impacts, operation and management if casinos are legalised in Thailand. Mail questionnaires were carried out during September 2003 - February 2004, resulting in 212 returns of respondents. Then, 18 semi-structured interviews with hotel and tour executives, politicians, policemen, government officials, directors of social service organisations and religious leaders were undertaken in May - July 2005 to acquire more insights into the issues. A combination of quantitative and qualitative data indicates that Thai people have mixed feelings about casino tourism. Although quantitative findings show hospitality group welcome the idea, but they do not want it in their own backyard. Qualitative results are more in opposition. Majority of interviewees hold the differing views. The study concludes that casinos gambling may function simply as a value added or an enhancement to a destination in Thailand, not a main tourism attraction. It is strongly suggested that casino gambling and Thai tourism industry should not be connected. Instead, �Thai� hospitality and cultures should be promoted as a unique tourism product of Thailand.

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Agbeh, Anthony. "PROBLEM-BASED LEARNING IN A HOSPITALITY AND TOURISM." OpenSIUC, 2015. https://opensiuc.lib.siu.edu/dissertations/1057.

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The purpose of this study was threefold: 1) to examine the effect of the Problem-Based Learning (PBL) instructional approach on Hospitality students' content knowledge (see chapter 1); 2) to examine the effect of the PBL instructional approach on Hospitality students' critical thinking and problem-solving skills (see chapter 1); 3) to examine the effect of the Problem-Based Learning instructional approach on students' attitudes and perceptions of problem solving in Hospitality settings, in order to increase the relevance of their learning and program of study. Students in a Hospitality management course in a large mid-west university participated in this study. This study used a mixed methods approach to collect and analyze data. There were six data sources used in the study: Pre- and Post-Content Knowledge Test, pre- and post- California Critical Thinking Skills Test (CCTST) applicable to 4-year-college students, pre- and post- Measure of Epistemological Reflection Survey (a validated tool used by permission from Dr. Baxter Magolda), PBL Rubric, students' reflection journals, and instructor's observation notes. Data were analyzed quantitatively by using SPSS Version 14 to compare the pre- and post-Content Knowledge Tests and pre- and post- California Critical Thinking Skills Test (CCTST). A Wilcoxon signed ranked test, a non-parametric test, an equivalent of dependent test were used to determine a significant difference between the pre- and post-test results. Qualitative data were analyzed using the pre- and post-Measure of Epistemological Reflection (MER) survey, student reflective journal entries, and instructor's observation. The results showed that there was a significant difference between the content knowledge mean of the pre- and post-content knowledge test after teaching the students using PBL. The result also shows that there was no significant difference in the pre- and post-test of the California Critical Thinking Skill Test (CCTST) after teaching the students using PBL. The result also showed the students' problem solving skills improved after solving the four closed loop case problems. Students' perception and attitude of PBL were positive, although the students indicated some negatives, such as increase in work load, time wasted, uncertainty of their answers, and being confused at the beginning of the learning process, as this approach was new to them. Nevertheless, the findings indicated that PBL helps students to build a capacity for self-directed learning, foster team work, improve their communications skills, manage their learning time table, be active learners, find relevant and valuable information, and apply problem-solving skills. The students' attitudes and perceptions were positive and encouraging, despite encountering some issues during the intervention. These findings have theoretical, practical, and research implications.

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Jost, Martin. "Transformation and study change among hospitality and tourism students." Thesis, Queen Margaret University, 2018. https://eresearch.qmu.ac.uk/handle/20.500.12289/9135.

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Over four decades of transformative-learning (TL) research, theorists have steadily called for the design of a quantitative instrument capturing the central tenants of individual transformation. The aim of this study is to introduce the Triggering Incident Student Survey (TISS) as a means to explore incidents experienced by learners that trigger reflective processes during a semester of study. The TISS was designed in the spirit of a post-positivist paradigm to evaluate central variables of TL, namely, triggers, emotions, forms of reflection, dialogue with important social actors and elicit demographic information on age, level of study, gender and cultural background. Data were gathered from 333 individuals on two occasions. With the data, and consistent with ideas in the TL literature, structural relationships were estimated to see if emotions mediated the influence of triggers on reflective ability or acted to disrupt that influence entirely. Further, again in line with the literature, structural models were established to test if dialogue with social actors facilitate transformation and if affection and cognition displayed reciprocal relations that is, there existed feedback between the constructs. This study has special relevance in hospitality education with its mix of practical, theoretical and internship elements and is unique in that no evidence exists as to what transforms individual learners within and outside of the classroom in the discipline of hospitality. Given the calls in the TL literature for quantitative studies and the criticisms of those that exist, the current study fills a substantial gap in the literature. Data were gathered reliably and validly. Using the data it has been shown that among those studying hospitality, failures and personal dilemmas have effects on thinking processes, either directly or via positive and negative emotions. Differences between central variables were additionally dependent to varying degree on age, status, gender and culture and evidence was provided that learners seek varying interactions with students, friends and family during transformational processes. TISS findings also suggested that the relationships between positive emotions and cognitive reflection are reciprocal and mutually reinforcing. A substantial contribution in this research arises from the testing of a quantitative instrument that overcomes criticisms in the literature of other surveys. Another substantial outcome is the setting of a robust analytical framework that can be exploited by TL theorists, practitioners and future researchers to further examine the central variables in studies of transformation in other disciplines, other educational contexts and other types of students.

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Scott, Mareba M. "The role of information and communications technology in supporting sustainable tourism : in-trip tourists perspectives." Thesis, Queen Margaret University, 2013. https://eresearch.qmu.ac.uk/handle/20.500.12289/7311.

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The aim of this research was to examine the factors influencing in-trip tourists’ adoption of information and communications technology (ICT) tools/applications which support sustainable tourism. While ICT is a source of competitive advantage for businesses, there is limited research on how ICT can be used to support sustainable tourism development. At the same time, there has been greater consumer awareness about sustainable tourism but a challenge in translating this knowledge into action. This thesis therefore sought to explore and integrate these complementary elements. The study adopted a sequential mixed methods approach. Phase 1 employed an e-survey among sixty-six (66) eTourism experts, while Phase 2 of the study involved thirty (30) semi-structured face-to-face interviews with leisure tourists in the city of Edinburgh. Descriptive statistics and content analysis were used to analyse Phase 1 and thematic analysis for Phase 2. The findings from the survey demonstrated that location based services were identified amongst the main ICT applications to support sustainable tourism. Geo-caching, ambient intelligence and context aware applications were among the new or emerging applications that eTourism experts felt were likely to change the way tourists experience a destination in the future. The interviews demonstrated that social connectedness motivated the use of in-trip ICT with social media being the primary platform. Mobile value elements, personal innovativeness and perceived enjoyment were postulated as influencing use behaviour. The results also illustrated the need for destinations to mix new media with some traditional strategies based on the destination’s info-structure, tourists’ source markets, tourists’ profiles and sources of in-trip information. This thesis has made an original contribution to knowledge by examining the actual use of in-trip ICTs by tourists in relation to sustainable tourism. Future research needs to explore and measure how perceived enjoyment, personal innovativeness and mobile value elements influence technology use behaviour.

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Tsang, Kee Fu Nelson. "Measuring service and service culture in the tourism industry." online access from Digital Dissertation Consortium, 2007. http://libweb.cityu.edu.hk/cgi-bin/er/db/ddcdiss.pl?3299876.

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Eichhorst, John. "Green Bay and Fox Valley area hospitality industry expectations of graduates from the Hospitality and Tourism Management Program from Fox Valley Technical College." Menomonie, WI : University of Wisconsin--Stout, 2005. http://www.uwstout.edu/lib/thesis/2005/2005eichhorstj.pdf.

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Formica, Sandro. "An exploratory study of the European hospitality and tourism education." Thesis, This resource online, 1996. http://scholar.lib.vt.edu/theses/available/etd-09042008-063617/.

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Conocimiento, Dirección de Gestión del. "Guía de acceso para Journal of Hospitality & Tourism Research." SAGE Publishing, 2021. http://hdl.handle.net/10757/655338.

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Books on the topic "Hospitality and tourism"

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Security, Illinois Department of Employment. Hospitality & tourism. Illinois Dept. of Employment Security, 2007.

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Dickman, Sharron. Tourism & hospitality marketing. Oxford University Press, 2004.

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), Roberts Ian (1950, ed. Hospitality travel & tourism. Heinemann Educational Publishers, 2005.

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Kotler, Philip. Marketing for hospitality and tourism. Prentice Hall, 1996.

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Kotler, Philip. Marketing for hospitality and tourism. 5th ed. Prentice Hall, 2010.

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Kotler, Philip. Marketing for hospitality and tourism. 3rd ed. Prentice Hall, 2003.

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Kotler, Philip. Marketing for hospitality and tourism. 4th ed. Pearson Prentice Hall, 2006.

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Kotler, Philip. Marketing for hospitality and tourism. 2nd ed. Prentice Hall, 1999.

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Kotler, Philip. Marketing for hospitality and tourism. 2nd ed. Prentice Hall International, 1999.

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Goodwin, John R. Hotel, hospitality, & tourism law. 5th ed. Gorsuch Scarisbrick, 1997.

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Book chapters on the topic "Hospitality and tourism"

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Lugosi, Peter. "Hospitality." In Encyclopedia of Tourism. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-01384-8_101.

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Lugosi, Peter. "Hospitality." In Encyclopedia of Tourism. Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-01669-6_101-1.

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Page, Stephen J., and Joanne Connell. "Tourism accommodation and hospitality services." In Tourism. Routledge, 2020. http://dx.doi.org/10.4324/9781003005520-12.

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Holloway, J. Christopher. "The Hospitality Business." In Travel and Tourism. Macmillan Education UK, 1992. http://dx.doi.org/10.1007/978-1-349-12407-7_6.

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Benckendorff, P. J., Z. Xiang, and P. J. Sheldon. "Hospitality information systems." In Tourism information technology. CABI, 2019. http://dx.doi.org/10.1079/9781786393432.0227.

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Fritsch, Alexander, and Holger Sigmund. "Review Platforms in Hospitality." In Open Tourism. Springer Berlin Heidelberg, 2016. http://dx.doi.org/10.1007/978-3-642-54089-9_16.

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George, Richard. "Tourism Distribution." In Marketing Tourism and Hospitality. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-64111-5_9.

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Kassim, E., S. Jamal, M. Ahmad, and M. Darson. "Tourist perception on island tourism." In Hospitality and Tourism. CRC Press, 2013. http://dx.doi.org/10.1201/b16064-34.

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"Tourism." In Tourism and Hospitality. Apple Academic Press, 2011. http://dx.doi.org/10.1201/b12231-2.

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Privitera, Donatella. "Poverty as a Tourism Attraction." In Global Dynamics in Travel, Tourism, and Hospitality. IGI Global, 2016. http://dx.doi.org/10.4018/978-1-5225-0201-2.ch002.

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The visit of the favela or slum into a tourist destination is seen as a part of the so-called reality tours phenomenon and of the global circulation of the favela as a trademark. Tourist behaviour involves a search for leisure experiences from interactions with features or characteristics of places they choose to visit. Examples are the favelas in Brazil, the township of South Africa, the slum in India that have led to different definitions of “slum tourism”, “poor-poor tourism”, “reality tourism”. Web heavily affect today most of the online activities and their effect on tourism is obviously rather important. The aim of the chapter is to discuss about slum tourism definitions. At the same time, taking Reality Tours and Travel - a wholesaler slum websites - as a case, this study attempts to explore issues of the quality of strategic choices on the web. Considering that the content of web site includes a wide variety of technologies, is important that website offer also interactivity with e-tourists. Through the results of the study, it is possible to gain knowledge of the slum e-tourism.

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Conference papers on the topic "Hospitality and tourism"

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Chatkaewnapanon, Yuthasak. "TOURIST PERCEPTIONS OF TOURISM AND ITS IMPLICATIONS FOR SUSTAINABLE TOURISM PLANNING." In International Conference on Hospitality & Tourism Management. TIIKM, 2016. http://dx.doi.org/10.17501/icoht.2016.4113.

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Ramsina, Snezhana. "Integration of Public and Private Aspects in Business Models 4.0 of the Tourism Market." In The Public/Private in Modern Civilization, the 22nd Russian Scientific-Practical Conference (with international participation) (Yekaterinburg, April 16-17, 2020). Liberal Arts University – University for Humanities, Yekaterinburg, 2020. http://dx.doi.org/10.35853/ufh-public/private-2020-58.

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The current digital opportunities that have spawned the upgrade of the business versions of tourism and hospitality have been actualised due to the hard-to-predict pandemic nature of the COVID-19 coronavirus threat and travel bans. In Business Model 4.0. the usual forms of the relationship between the public (institutional) and the private, individual in tourism and hospitality are transformed. Research objective: to characterise the integration capabilities of automated (AI-based) travel industry business processes that personalise the tourism offers to the needs and preferences of travel lers and guests. The value-based marketing 4.0 approach, supplemented by structural, network and functional approaches to the analysis of the structure, multi-level, dynamics of commercial opportunities, consumer value of business models of organisation and the implementation of tourism products, allowed the integration possibilities of Internet services in satisfying individualised consumer demands to be satisfied. Soft culture blurs the boundaries between the public and the personal, making actors’ informational behaviour transparent, transforming existing business strategies, and giving rise to ‘mass individuality’ in tourism and hospitality. The forms of correlation between the public (group, communal) and the private, individual in the practice of tourist services at all stages of a tourist trip or guest visits to HoReCa enterprises change under the influence of BigData technologies regarding operational processes; modelling and forecasting strategies; horizontal and vertical integration. The marketplace is won by those who practise personalisation, customisation and marketing authenticity of the market offer distributed on the P2P network. The basis of a stable competitive advantage of a company able to create a unique customer value in the tourism and hospitality market is represented by predictive or prognostic analytics of big data and smart technologies.

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Pavlov, Pavlin. "APPLICATION OF RENEWABLE ENERGY SOURCES IN HOSPITALITY." In TOURISM AND CONNECTIVITY 2020. University publishing house "Science and Economics", University of Economics - Varna, 2020. http://dx.doi.org/10.36997/tc2020.499.

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Renewable energy sources provide a perspective for reducing the harmful effects on the environment. They also help to reduce the cost of meeting energy needs after the return on investment in alternative energy. The tourism sector and in particular the hotel business use significant amounts of energy resources. Therefore, the purpose of this report is to present the nature of RES and the ways of application in the hotel industry. Barriers and opportunities for overcoming them are outlined. Some good practices of using alternative energy sources in the hotel business are presented.

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Buddalerd, Patlapa. "BACKPACKER TOURISM AND CULTURAL HERITAGE TOURISM: WAT THUNG SRI MUANG (UBONRATCHATHANI, THAILAND)." In International Conference on Hospitality & Tourism Management. TIIKM, 2016. http://dx.doi.org/10.17501/icoht.2016.4110.

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Kusumawardhani, Yuviani, Sjukriana Juke, and Aryanti Ratri. "Dried Spice Technology Improves Effeciency in the Hospitality Industry." In International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2016). Atlantis Press, 2017. http://dx.doi.org/10.2991/ictgtd-16.2017.7.

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Humairah, Natia, and Yeshika Alversia. "Examining Dimensions of Halal Tourism Attributes and Tourist Experience to Enhance Destination Image in Lombok." In International Conference on Hospitality and Tourism Management. The International Institue of Knowledge Management (TIIKM), 2021. http://dx.doi.org/10.17501/23572612.2020.5103.

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Yap, Matthew H. T., and Elizabeth M. Ineson. "Hospitality Workplace Bullying in Switzerland." In Annual International Conference on Tourism and Hospitality Research. Global Science & Technology Forum (GSTF), 2015. http://dx.doi.org/10.5176/2251-3426_thor15.3.

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Car, Tomislav, Ljubica Pilepić Stifanich, and Mislav Šimunić. "INTERNET OF THINGS (IOT) IN TOURISM AND HOSPITALITY: OPPORTUNITIES AND CHALLENGES." In Tourism in Southern and Eastern Europe: Creating Innovative Tourism Experiences: The Way to Extend the Tourist Season. University of Rijeka, Faculty of Tourism and Hospitality Management, 2019. http://dx.doi.org/10.20867/tosee.05.42.

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Ilieva, Galina, and Ivelina Ilieva. "DEVELOPMENT OF CSR WITHIN THE HOSPITALITY AND TOURISM ENTERPRISES." In TOURISM AND CONNECTIVITY 2020. University publishing house "Science and Economics", University of Economics - Varna, 2020. http://dx.doi.org/10.36997/tc2020.504.

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The report observes the implementation of the concept of CSR in the hotel industry. The concept of CSR is defined. Research regarding the implementation of CSR in the hotel enterprises is presented. The benefits from the implementation of the concept in the hotel industry are outlined.

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Kovathanakul, Donruetai. "PHUTAI ETHNIC TEXTILE INTERPRETATION AND THE ADAPTIVE USING OF MEKONG MICE TRAVELERS." In International Conference on Hospitality & Tourism Management. TIIKM, 2016. http://dx.doi.org/10.17501/icoht.2016.4101.

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Reports on the topic "Hospitality and tourism"

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Kraynova, O. S., T. E. Lebedeva, and O. A. Sukhanova. Innovative management technologies in the tourism and hospitality industry: regional aspect. Ljournal, 2016. http://dx.doi.org/10.18411/kray-2016-mong-00034.

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Iakovlev. BASIC CHARACTERISTICS OF ETHNOSOCIAL AND CULTURAL COMPETENCE OF ECONOMISTS IN TOURISM AND HOSPITALITY MANAGEMENT. Federal State Budgetary Educational Establishment of Higher Vocational Education "Povolzhskaya State Academy of Physical Culture, Sports and Tourism" Naberezhnye Chelny, 2013. http://dx.doi.org/10.14526/36_2013_1.

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Kraynova, O. S. Innovative tools for managing business processes companies in tourism and hospitality industry: logistic approach. Ljournal, 2015. http://dx.doi.org/10.18411/kray-2015-artc-00048.

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Крайнова, О. С. IMPLEMENTATION CAPACITY THE CONCEPT OF SERVICE LOGISTICS IN ENTERPRISES TOURISM AND HOSPITALITY INDUSTRY TO IMPROVE THEIR COMPETITIVENESS. LJournal, 2016. http://dx.doi.org/10.18411/d-2016-003.

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Крайнова, О. С. IMPLEMENTATION CAPACITY THE CONCEPT OF SERVICE LOGISTICS IN ENTERPRISES TOURISM AND HOSPITALITY INDUSTRY TO IMPROVE THEIR COMPETITIVENESS. LJournal, 2016. http://dx.doi.org/10.18411/d-2016-005.

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