Relevant bibliographies by topics / Hospitality ; Hotel management

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Hospitality ; Hotel management'

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Published: 4 June 2021
Last updated: 13 February 2022

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Journal articles on the topic "Hospitality ; Hotel management"

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Cerović, Zdenko. "Management hotelskog domaćinstva." Tourism and hospitality management 1, no. 1 (May 15, 1995): 95–104. http://dx.doi.org/10.20867/thm.1.1.9.

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Hotelske usluge sastavljene su od skupa raznih usluga u hotelu, ali se mogu razvrstati u osnovne i sporedne usluge. Osnova izbora i dolaska gosta u hotel je hotelska soba. Soba u hotelu je drugi dom gosta, a hotelskom managementu ostvaruje 40 posto ukupnog prihoda. Uređena i privlačna soba postaje prvi zadatak managementa hotela, u određivanju kvalitete hotelske sobe ključnu ulogu ima hotelska domaćica koja se po svojim funkcijama i zadacima svrstava u srednji hotelski management. Domaćica hotela osnovni je čimbenik uspješnog poslovanja hotela i ostvarenja želje gosta da dobije privlačnu sobu, za koju će platiti upravo onoliko koliko ona stvarno i vrijedi na tržištu.
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Dogru, Tarik, Sean McGinley, and Woo Gon Kim. "The effect of hotel investments on employment in the tourism, leisure and hospitality industries." International Journal of Contemporary Hospitality Management 32, no. 5 (April 27, 2020): 1941–65. http://dx.doi.org/10.1108/ijchm-11-2019-0913.

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Purpose The purpose of this paper is twofold: first, to examine the extent to which hotel investments create jobs and, second, to compare whether investment in a particular hotel segment generates more or less jobs in the overall economy and in the tourism, leisure and hospitality industries. Design/methodology/approach The panel autoregressive distributed lag regression model was used to examine the effect of total hotel investments and hotel investments in economy-scale, midscale, luxury-scale and independent hotels on total employment and employment in the tourism, leisure and hospitality industries in the USA. Findings Hotel investments increase employment in both the overall economy and the tourism, leisure and hospitality industries. Midscale hotels make the highest contribution to employment in the overall economy. Economy-scale hotels make the highest contribution to employment in the overall tourism, leisure and hospitality industries. Research limitations/implications The results support the postulations of growth pole theory. As hotel investment increases, not only does the hotel industry see gains in employment but also does related economic sectors see an increase. Midscale hotels have the greatest positive impact on local labor markets, which is consistent with the assertions of middle-out economics. Practical implications Community leaders should encourage the type of investment that benefits the broader area as much as possible by incentivizing the type of growth that is related to employment growth. Originality/value This study investigates the relations between hotel investment and employment from a theoretical and empirical perspective by providing objective claims inferred from statistical inferences.
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Nino Ositashvili, Nino Ositashvili, and Nana Nadareishvili Nana Nadareishvili. "The Role of Benchmarking in Hotel Management Improvement." Economics 104, no. 3-5 (June 22, 2021): 166–75. http://dx.doi.org/10.36962/104/3-5/202101166.

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Hospitality is the most sensitive business in the world. Any small change in the country has an immediate impact on this industry. However, it should also be noted that this area also has the ability to recover quickly (coming out of various crises). The world practice of successful hotel operation has shown that the presence of benchmarking companies in developed countries has brought good results to various enterprises. Since the hotel industry in Georgia is not yet developed to a level that meets international standards, it would be a good idea to create the regional hotel associations, to invite experts who provide benchmarking with their consulting activities and services. This means that the high-ranking experts will be invited to select the most important indicators for the analysis. Creating a service standard framework will help the hotel industry to improve the quality of a service. Why is the knowledge of benchmarking tools important for hotels? Using benchmarking tools helps: 1. Investors to determine a range of investment in the construction of a hotel based on the tariffs and occupancy in the market. What will the hotel room cost based on the investment and how long will it take to get the investment back? 2. Revenue management increase revenue; the best example of this is the benchmarking operations provided by the hotel chain Ritz Carton. 3. Hotels to have more satisfied customers. This means if the hotel rating is higher than that of other hotels, more customers are attracted. 4. To increase the qualification of hotel staff and to increase their motivation. This will improve the quality of the work done by them. 5. To save money on experiments; By using the best experience and offering your own option, the hotel will raise its awareness and increase its popularity. Keywords: Benchmarking, Competition, Management, Hotel Services, Hospitality.
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Anita, Tiurida Lily, and Aditya Pratomo. "Food safety management and food quality in hospitality industry during covid-19 pandemic." Uncertain Supply Chain Management 9, no. 3 (2021): 681–86. http://dx.doi.org/10.5267/j.uscm.2021.5.001.

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During the pandemic, many hotels have lost their source of income. The sources of hotel revenue that usually come from the sales of rooms, food and beverages, or other services have suddenly disrupted. This study was conducted to examine whether the food quality and food safety that are implemented in hotels during the social distancing period can increase customer satisfaction and increase revenue from food products made in hotels. This research was conducted by conducting observations and case studies at a hotel in Jakarta. Population and samples were taken from guests who came and bought food products at this hotel since the hotel started operating again in June 2020. This research was conducted in a descriptive quantitative manner. The analysis technique, namely path analysis, was carried out to show whether the factors of food quality, food safety, customer satisfaction have a direct or indirect effect on hotel revenue from food products. The results found that food quality, food safety and customer satisfaction had a direct impact on increasing revenue at the company.
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Fernández-Robin, Cristóbal, María Soledad Celemín-Pedroche, Paulina Santander-Astorga, and María del Mar Alonso-Almeida. "Green Practices in Hospitality: A Contingency Approach." Sustainability 11, no. 13 (July 9, 2019): 3737. http://dx.doi.org/10.3390/su11133737.

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This study focuses on discovering sustainable practices and possible innovative practices according to factors of Contingency Theory. In order to achieve this, a qualitative approach has been conducted. The study analyses 24 independent hotels. Semi-structured interviews were used in this study and conducted in person with the top managers at each hotel. The results show that, in accordance with Contingency Theory, the organizational behaviour is determined by the environment in which the hotel operates, the size of the establishment, where large- and medium-sized hotels are more committed to sustainable development, the environmental technology adopted and implemented by the hotel, and the main type of clientele, with hotels aimed at business travellers who show greater attention to the environment than those aimed at leisure travellers, mainly associated with socio-cultural values. The factors that were not completely decisive in the results analysed were the age of the hotel and the sex of the hotel owner. Considering the achieved results, this study may also contribute to identifying the most sustainable hotels and can help hotel businesses understand and reap the benefits of following a sustainable path.
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Laerdal, Kirsti Margrethe, Catherine Palmer, and Jo-Anne Lester. "Constructing and performing hotel hospitality culture." Hospitality & Society 00, no. 00 (September 9, 2021): 1–24. http://dx.doi.org/10.1386/hosp_00043_1.

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This article discusses the social processes underpinning the co-construction and performance of hotel hospitality culture. The influence of culture within the hospitality sector has inspired conceptual and empirical research resulting in a significant literature base. However, gaps remain in understanding how culture manifests itself through behaviour in the publicly accessible areas of a hotel. This gap was addressed by research designed to uncover the social processes and behavioural dynamics underpinning the construction of hotel culture/s. Informed by social constructionism, a purposeful sampling strategy and a range of qualitative methods were employed: participant observation, a fieldwork diary recording observations of behavioural encounters, conversational and semi-structured interviews. The findings demonstrate that hotel hospitality culture is co-constructed and performed through interactions between people. Two distinct hotel cultures emerged, Second home/extended family and Corporate leisure. The findings provide a deeper, more holistic understanding of how hospitality culture is brought to life in hotels through the taken-for-granted social encounters between people, encounters wherein hospitality is given, received and experienced.
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Waikar, Vilas Govind, Purva G. Hegde Desai, and Nilesh Borde. "Hotel’s grid group structure and risk management practices." Tourism Review 71, no. 3 (August 15, 2016): 192–204. http://dx.doi.org/10.1108/tr-03-2016-0006.

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Purpose Risk management is an emerging research area in tourism and hospitality. This paper classifies hotels based on grid (control) and group (inter dependencies) structure given by the cultural theory of risk. This paper aims to understand whether hotels grouped as per grid group structure differ on risk coping strategies such as mitigation, absorption and transfer for various hospitality risks. Design/methodology/approach Primary data are collected from 112 senior managers of luxury hotels using structured questionnaire aimed to capture the grid group aspect and risk management practices. Using factor scores, hotels are grouped. One-way analysis of variance is performed on these data to ascertain whether risk management practices of various types of hotels differ. Findings Results provide new insights into hotels grid group aspect and risk-related behaviour, revealing that hotels significantly differ on risk coping and confirming that the structure of hotel – the grid and group – does impact its risk management practices. Research limitations/implications The study adds to the extant literature. For the first time, the grid group structure of hotel is proposed to impact the risk coping. Second, the risk perception study is conducted at firm level and not at individual level as done in past. Third, the paper looks at all three risk management practices and not in isolation, thus taking the risk research dialogue further. The study has not considered non-luxury hotels. Second limitation is a small sample of 112 hotels. Practical implications The study opens up a new perspective on hotel risk management. The researchers will benefit from the newer, theoretical understanding of firm-level complex structure of risk. The hotels risk professionals can benefit from understanding grid group structure and risk coping practices. Originality/value The novel approach of grid group classification of hotels is developed. Risk management practices are studied across hotel types for various risks. Study enhances the understanding of risk and grid group structure with regard to managing hospitality risk.
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Wang, Jie, Ming-Hsiang Chen, Chin-Yi Fang, and Li Tian. "Does Board Size Matter for Taiwanese Hotel Performance? Agency Theory or Resource Dependence Theory." Cornell Hospitality Quarterly 59, no. 4 (October 16, 2017): 317–24. http://dx.doi.org/10.1177/1938965517735906.

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Due to the fast growing hotel industry in Taiwan, recent hospitality studies has paid attention to how various factors affect the Taiwanese hotel performance and offered interesting and valuable findings. To expand the financial literature of the Taiwanese hotel industry and the hospitality literature as a whole, this article is the first hospitality study to investigate how board size affects firm performance of publicly traded hotels in Taiwan. Panel regression test results reveal an interesting finding. Specifically, there is an inverted U-shaped relationship between board size and hotel performance in terms of return on assets, return on equity, and Tobin’s Q with an optimal value of board size equal to 10. This indicates that while board size up to 10 has a positive impact on hotel performance (supporting the resource dependence theory), board size can deteriorate hotel performance when it is larger than 10 (supporting the agency theory).
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Prud’homme, Brigitte, and Louis Raymond. "Implementation of sustainable development practices in the hospitality industry." International Journal of Contemporary Hospitality Management 28, no. 3 (March 21, 2016): 609–39. http://dx.doi.org/10.1108/ijchm-12-2014-0629.

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Purpose This study aims to describe and understand how and to what extent hotel managers adopt sustainable development (SD) practices in their establishment, given the presence of barriers to the adoption of such practices by hotel establishments, and the lack of knowledge as to the ways and means by which an SD orientation is developed and implemented. Design/methodology/approach A qualitative research strategy was chosen to answer the research questions, that is, a multi-site case study of five Canadian hotels. Findings The study shows why and how hotel managers proceeded to develop and implement an SD orientation, as well as the contextual factors that affected the extent to which SD practices were adopted. Research limitations/implications The initial elaboration and validation of a process model of SD adoption in hotel establishments constitute a conceptual building block upon which this complex phenomenon can be further studied. Practical implications This study demonstrates that in the hospitality industry, implementing an SD orientation is a strategy that can be enabled through the provision of required knowledge and expertise as well as appropriate tools and techniques to hotel managers. Originality/value In describing and understanding the dynamics of implementing a SD orientation in five Canadian hotels, this study has provided a conceptually and practically fruitful answer to the question of “how” and “to what extent” hotels adopt SD practices.
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Garbin Praničević, Daniela, and Ante Mandić. "ICTs in the hospitality industry." Tourism 68, no. 2 (June 8, 2020): 221–34. http://dx.doi.org/10.37741/t.68.2.9.

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This study delivers the importance-performance analysis of the information and communication technology (ICT) driven solutions among small and family-owned hotels (SFH) in Croatia. The analysis reflects the opinions of owners of 21 SFH, all of which are members of the National Association of Family and Small Hotels (OMH). The findings demonstrated the existence of a significant gap between the perception of the importance of specific innovations and actual hotel performances. In most cases, hotel performances are rated significantly lower than the perceived importance of particular innovation, which indicate that resources should be better and more wisely allocated. In some cases, hotels do not recognise the benefits of ICTs used or are not satisfied with the results. The primary constraint for higher integration of the ICTs within this sample is the lack of financial resources. The study reveals the importance-performance gaps within the perception of technological innovations in the SFHs, elaborates on potential constraints for more substantial reliance on ICTs and discusses the possible implications. Finally, the study provides recommendations for future research.
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Dissertations / Theses on the topic "Hospitality ; Hotel management"

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Davids, Nadia. "The importance of financial management knowledge and accounting skills among department managers in the hotel industry within the Cape Town metropolis." Thesis, Cape Peninsula University of Technology, 2017. http://hdl.handle.net/20.500.11838/2650.

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Thesis (MTech (Business Administration))--Cape Peninsula University of Technology, 2017.
The hospitality industry has undergone far-reaching changes based on discussions held with industry representatives. Due to the rapid development of accounting systems there is an over reliance on systems to control costs. This influences the accounting skills of department managers, which are insufficient to manage their departments effectively. The research investigates the role and relevance of accounting skills amongst department managers of selected hotels in Cape Town. The research methodology employed a semi-structured questionnaire that was used to collect quantitative and qualitative data. The focus was on selected three-star (3) and five-star (5) hotels within Cape Town. The findings were drawn from a small sample of 45 hotels, among which 35 participants from the 45 hotels completed the questionnaire. A review of literature identified a strong need for department managers to have accounting skills, but there is limited evidence whether they actually hold these skills. Statistical analysis of the responses revealed that less than 50% of the participants were confident that they had sufficient accounting skills to manage their departments effectively. Two key issues were identified (1) the benefits of accounting skills (2) the need for formal accounting skills training. If the findings and concerns of the lack of accounting skills are not addressed it will affect cost control, costs will increase and profitability will be negatively affected. Recommendations include more interaction and forging links between academia and industry. A challenge for hospitality academics is review current financial management training provided and introduces mentorship programmes to develop the accounting skills of department managers.
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Yang, Hui-O. "Human resource management in the hotel industry in Taiwan." Australasian Digital Thesis Program, 2007. http://adt.lib.swin.edu.au/public/adt-VSWT20070704.091205/index.html.

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Thesis (DBA) -- Swinburne University of Technology, Australian Graduate School of Entrepreneurship, 2007.
Doctor of Business Administration, Australian Graduate School of Entrepreneurship, Swinburne University of Technology, 2007. Typescript. Includes bibliographical references (p. 264-285).
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Lonam, Matthew W. "Hospitality education 2010 : a delphi study /." free to MU campus, to others for purchase, 1999. http://wwwlib.umi.com/cr/mo/fullcit?p9953878.

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Ole-Sein, Kone. "Assessment of Essential Competencies in the Hospitality Industry." Thesis, University of North Texas, 1994. https://digital.library.unt.edu/ark:/67531/metadc279381/.

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The hospitality industry in recent years has become intensely competitive. Better communication between industry professionals and educators is important for university programs to provide relevant learning experiences for students. The purpose of this study was to determine competencies that hotel and restaurant professionals deem necessary for the success of graduates in the industry. Thirty supervisors of hotel and restaurant management majors who graduated from the University of North Texas from 1990 through 1992 responded to the research questionnaire. The supervisors were given 36 competencies and asked to rate their level of importance. Percentages were used to identify the most important competencies. The skills most frequently identified as important by the industry professionals surveyed were leadership skills, professional ethics, personnel management, and understanding the different laws that affect hospitality operations and management.
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Akkaranggoon, Supalak. "Supply chain management practices in the hotel industry." Thesis, University of Exeter, 2010. http://hdl.handle.net/10036/3160.

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This thesis examines hotel food supply chain management practices and hotel food supply chains. The study is informed by qualitative data from 20 hotels of different characteristics. The results show three models of strategic sourcing strategy for affiliated hotels (chef-centred sourcing, centralised sourcing and flexible-centralised sourcing) and two models for independent hotel (chef-centred sourcing, and chef and owner sourcing strategy). Chef-centred sourcing can be a sourcing strategy for any type of hotel regardless of their affiliation; this sourcing strategy, however, is common among small group hotels, independent hotels and high-end hotel restaurants. Group hotels, however, are likely to employ a centralised-sourcing strategy with a degree of flexibility regarding supplier selection at property level. It was found that the higher the level of service, the more flexible the centralised sourcing strategy. These sourcing strategies have a strong, direct effect on how individual hotels source their food and therefore their food supply chain network structures. It is apparent that hotel food sourcing practice is complex and dynamic, and hotel business format is the main factor influencing individual hotel sourcing strategies. Hotel foodservice is characterised by low exploitation of information technology and manual-based supply chain activities with a high level of dependency on head chefs regarding supply chain performance. There is low level of implementation of supply chain initiatives among hotels in this study and the reason for this may be the products and production characteristics which differ from those in the retail sector. Although supplier cooperation and relationships between head chef and suppliers were found, there was an overall low level of collaboration between buyer and supplier. Consumer - ii - usage information was underutilised and under cultivated. Traditional arms-length buyer-seller relationships were commonly found in group hotels at both company level and property level. Overall hotel food SCM practice still displays traditional management characteristics and price-led decisions being apparent. An exception was found in high-end foodservice outlets and some outlets with chef sourcing strategies, where close long-term relationships between chefs and suppliers were found. The originality of this research lies in its attempt to fill a significant gap in hospitality management literature as well as to synthesise literature in the realms of supply chain management and hospitality management.
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Kim, Chol Yong. "Development of a framework for identification of political environmental issues faced by multinational hotel chains in newly industrialized countries in Asia." Diss., This resource online, 1992. http://scholar.lib.vt.edu/theses/available/etd-07122007-103936/.

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Griffin, Robert K. "Critical success factors of lodging yield management systems : an empirical study /." Diss., This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-07102007-142522/.

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Wang, Junxian. "Online hotel booking system." CSUSB ScholarWorks, 2006. https://scholarworks.lib.csusb.edu/etd-project/3083.

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The Online Hotel Booking System was developed to allow customers to use a web browser to book a hotel, change the booking details, cancel the booking, change the personal profile, view the booking history, or view the hotel information through a GUI (graphical user interface). The system is implemented in PHP (Hypertext Preprocessor) and HTML (Hyper Text Markup Language).
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Saenyanupap, Sivika. "Hotel manager attitudes toward environmental sustainability practices empirical findings from hotels in Phuket, Thailand." Master's thesis, University of Central Florida, 2011. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/5022.

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Lastly, the study demonstrated that in order for hotels to become more sustainable, support is needed from government or hotel associations to provide education and training for the hotel managers.; This study explored the attitudes of hotel managers in Phuket, Thailand, in an attempt to identify whether their attitudes influence their utilization of environmental sustainability practices. Due to the increasing number of visitors to Phuket, Thailand, the consumption of natural resources has increased in the region, causing serious environmental problems. A sustainable way forward is needed for the tourism industry in the region in order to maintain quality of service while reducing environmental damage. The data analyzed in this study came from self-administered questionnaires that surveyed hotel managers in Phuket, Thailand, with a sample of 243 respondents. Research results revealed three dimensions of hotel manager attitude toward environmental sustainability practices, including operational management, social obligation, and sustainability strategy and policy. Furthermore, three constraints on the implementation of environmental management practices were identified: lack of support, perceived difficulty, and lack of demand. The attitudes of hotel managers regarding specific factors and barriers are also presented in this study. The results of this study show that hotel managers overall possess positive attitudes toward environmental sustainability practices. Finally, the findings reveal that hotel managers' attitudes toward sustainability practices depend on their social demographics, the type of hotel they operate, their degree of ownership of the hotel, whether or not their hotel was affected by the 2004 tsunami, and the year their hotel was built. The results of this study suggest that it is necessary for hotel managers to understand the importance of environmental sustainability practices because this understanding can help motivate them in implementing sustainability practices in their hotels. Furthermore, it can guide hotel managers when deciding which environmental policies are suitable for their hotels.
ID: 029810123; System requirements: World Wide Web browser and PDF reader.; Mode of access: World Wide Web.; Thesis (M.S.)--University of Central Florida, 2011.; Includes bibliographical references (p. 110-119).
M.S.
Masters
Rosen College of Hospitality Management
Hospitality and Tourism Management
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Fouejio-Tsobze, Brice. "Energy management in the South African hotel industry." Thesis, Cape Peninsula University of Technology, 2010. http://hdl.handle.net/20.500.11838/2211.

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Thesis (MTech (Electrical Engineering))--Cape Peninsula University of Technology, 2010.
In recent years, the South African hotel industry has experienced increasing demand for hotel's services. At the same time, mounting costs of energy affects energy performance and public image. Energy management is a new approach to address those widespread problems. This study aimed to suggest good management practices and develop a "self-help" approach, to reduce the demand and costs of energy for the South Africa hotel industry. This is expected to result in monetary savings and conservation of energy resources. This has been done by conducting survey within seven selected hotels in Cape Town, metropolitan of South Africa. In addition, through the "self-help" guide, approaches to energy management system are also described, showing the ways for hotels to achieve better energy performance. Potentials for savings from good housekeeping are estimated to 10 - 15%. The "self-help" guide is recommended to be improved through implementation in pilot hotels; and the proposal set of benchmarks need to be different for hotels in different provinces of South Africa considering the differences in climate conditions. The result of this study range from presenting the energy conservation awareness, barriers, method of conservation, financial and institution mechanisms, policy measures, status of energy use and propose strategy to develop a "Self-help" guide for energy management in South African Hotel industry. It has been found that energy monitoring has been done in the South African Cape Town hotels. From the total energy consumed by this industry, electricity accounts 80% of it of which air conditioning takes the biggest share (about 50%) and the remaining for Liquefied Petroleum Gas (LPG), diesel and others fuels. In addition, through the "self-help" guide, approaches to energy management system are also described, showing the ways for hotels to achieve better energy performance. Potentials for savings from good housekeeping are estimated to 10 - 15%. The "self-help" guide is recommended to be improved through implementation in pilot hotels; and the proposal set of benchmarks need to be different for hotels in different provinces of South Africa considering the differences in climate conditions.
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Books on the topic "Hospitality ; Hotel management"

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Messenger, Sally J. Hospitality management: Case study assignments. Basingstoke: Macmillan Education, 1991.

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Messenger, Sally J. Hospitality management: Case study assignments. Basingstoke: Macmillan Education, 1991.

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Dmitrieva, Nina, Nataliya Zayceva, and Svetlana Ogneva. Hotel management. ru: INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/978913.

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Examines the development and modern concepts of hotel management — system, process and situational approaches. Describes the features of hospitality management related to the organization of the network business, using franchising and management companies. Given numerous examples from the practice of Russian and foreign enterprises of hotel business. Meets the requirements of Federal state educational standards of higher education of the last generation. For students enrolled in the specialty "Hospitality", as well as graduate students, professors from specialized higher education institutions, listeners of professional retraining programs of employees of the enterprises of hotel business.
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Messenger, Sally. Hospitality management: case study assignments. London: Macmillan, 1991.

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Craig, Stephen R. Housekeeping management in the hospitality industry. Elmsford, NY: National Publishers of the Black Hills, 1989.

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B, Beharrell, ed. Cases in hospitality management. London: Heinemann, 1987.

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Introduction to hospitality management. New York: Van Nostrand Reinhold, 1989.

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James, Wortman, ed. Hotel and lodging management: An introduction. 2nd ed. Hoboken, NJ: John Wiley & Sons, 2006.

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Hospitality law: A guide to hotel management. Pannipitiya: Stamford Lake, 2009.

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Foster, Dennis L. VIP: An introduction to hospitality. Lake Forest, Ill: Glencoe, 1992.

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Book chapters on the topic "Hospitality ; Hotel management"

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Messenger, Sally, and Humphrey Shaw. "The Grand Hotel." In Hospitality Management, 52–59. London: Macmillan Education UK, 1991. http://dx.doi.org/10.1007/978-1-349-21595-9_11.

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Messenger, Sally, and Humphrey Shaw. "The Carlton Hotel." In Hospitality Management, 60–69. London: Macmillan Education UK, 1991. http://dx.doi.org/10.1007/978-1-349-21595-9_12.

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Messenger, Sally, and Humphrey Shaw. "The Grand Hotel." In Hospitality Management, 184–88. London: Macmillan Education UK, 1991. http://dx.doi.org/10.1007/978-1-349-21595-9_41.

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Messenger, Sally, and Humphrey Shaw. "The Carlton Hotel." In Hospitality Management, 189–93. London: Macmillan Education UK, 1991. http://dx.doi.org/10.1007/978-1-349-21595-9_42.

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Messenger, Sally, and Humphrey Shaw. "The Valley View Hotel." In Hospitality Management, 74–79. London: Macmillan Education UK, 1991. http://dx.doi.org/10.1007/978-1-349-21595-9_14.

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Messenger, Sally, and Humphrey Shaw. "The Cedar Tree Hotel." In Hospitality Management, 102–5. London: Macmillan Education UK, 1991. http://dx.doi.org/10.1007/978-1-349-21595-9_19.

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Messenger, Sally, and Humphrey Shaw. "City of Lights Hotel." In Hospitality Management, 140–45. London: Macmillan Education UK, 1991. http://dx.doi.org/10.1007/978-1-349-21595-9_26.

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Messenger, Sally, and Humphrey Shaw. "The Valley View Hotel." In Hospitality Management, 197–98. London: Macmillan Education UK, 1991. http://dx.doi.org/10.1007/978-1-349-21595-9_44.

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Messenger, Sally, and Humphrey Shaw. "The Cedar Tree Hotel." In Hospitality Management, 208–9. London: Macmillan Education UK, 1991. http://dx.doi.org/10.1007/978-1-349-21595-9_49.

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Messenger, Sally, and Humphrey Shaw. "City of Lights Hotel." In Hospitality Management, 232–35. London: Macmillan Education UK, 1991. http://dx.doi.org/10.1007/978-1-349-21595-9_56.

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Conference papers on the topic "Hospitality ; Hotel management"

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Madushani Herath, Hanshika, and Sarath Munasinghe. "DOMESTIC TOURIST SATISFACTION IN A COLONIAL HOTEL AND ITS IMPLICATIONS FOR MANAGEMENT: THE CASE OF BANDARAWELA HOTEL." In International Conference on Hospitality & Tourism Management. TIIKM, 2016. http://dx.doi.org/10.17501/icoht.2016.4104.

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Perišić Prodan, Marina. "IMPLEMENTATION OF CUSTOMER ORIENTATION IN THE HOSPITALITY INDUSTRY: IMPLICATIONS FOR BUSINESS PERFORMANCE." In 4th International Scientific Conference – EMAN 2020 – Economics and Management: How to Cope With Disrupted Times. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2020. http://dx.doi.org/10.31410/eman.s.p.2020.119.

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The purpose of this paper is to examine whether there is a relationship between customer orientation and successful hotel business performance. An empirical study was conducted by examining the marketing management of hotel companies in Primorje-Gorski Kotar County and Istria County. The study found that there is a statistically significant relationship between customer orientation and hotel business performance. The results of the research can be used in practice by the marketing management of hotel companies to determine long-term directions of action. In order to take into account, the wants and needs of the guest and to achieve a competitive advantage, the implementation of customer orientation should be a fundamental postulate in the future business operations of all providers of the hotel offering.
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Terddpaopong, Kanitsorn. "Management Accounting in the Hospitality Industry: Taiwan Hotel Case Studies." In Economics and Business International Conference 2019. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009203003090323.

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Y, Yusnita, Yahaya Ibrahim, and Zainudin Awang. "THE INFLUENCE OF A GREEN IMAGE AND CUSTOMER SATISFACTION TOWARDS CUSTOMER LOYALTY IN THE HOTEL INDUSTRY." In International Conference on Hospitality & Tourism Management. TIIKM, 2016. http://dx.doi.org/10.17501/icoht.2016.4109.

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Ognjanović, Jasmina, and Marijana Bugarčić. "THE ROLE OF EMPLOYER BRAND IN HOTEL COMPANIES DURING COVID-19 CRISIS." In The Sixth International Scientific Conference - TOURISM CHALLENGES AMID COVID-19, Thematic Proceedings. FACULTY OF HOTEL MANAGEMENT AND TOURISM IN VRNJAČKA BANJA UNIVERSITY OF KRAGUJEVAC, 2021. http://dx.doi.org/10.52370/tisc21263jo.

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Hospitality and tourism is one of economic braches which has been severely affected by the COVID-19 pandemic. Finding the ways and identifying the measures for recovering from the crisis which has been lasting for more than a year is the key task of hotel managers and leaders. The main objective of this paper is to examine the state of affairs in the hotel industry that has been devastated by COVID-19 and analyze the possible tools for human resource management in hotels, all with the aim of mitigating the consequences of the crisis. Inductive and deductive research methods were used for the needs of this analysis. One of the possible solutions for overcoming the crisis of human resource management is employer brand. Investing in employer brand may result in creating specific benefits for employees - functional, economic and psychological benefits. During the pandemic, the benefits for employees are expanded to job security, health protection and psychological recovery of employees.
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Karinadewi, Nadya, and Fanny Martdianty. "A Model of Meaning of Work, Work Engagement, Organizational Commitment and Turnover Intention in Jakarta and Bali Hotel Employees." In International Conference on Hospitality and Tourism Management. The International Institue of Knowledge Management (TIIKM), 2021. http://dx.doi.org/10.17501/23572612.2020.5104.

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Radavičienė, Indrė, Vytautas Dikčius, and Veranika Slavuta. "Impact of different price discount frames and levels on customer perception and behavioural intention." In Contemporary Issues in Business, Management and Economics Engineering. Vilnius Gediminas Technical University, 2019. http://dx.doi.org/10.3846/cibmee.2019.002.

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Purpose – this paper aims to examine the effect of framing price promotion on consumers’ purchase intentions. The main purpose of this paper is to analyse the impact of percentage and monetary price discount frames, discount levels of 20%, 40%, 60% and 80% on customer behavioural intention and perception within a high-end hospitality industry context. Research methodology – this study considers 8 manipulated sample scenarios that have been developed. In summary, the experiment consisted of 2×4 designs of the high-end hospitality industry. Two independent variables were included in the experiment: two discount formats (€-off, %-off) and four discount levels to instigate the impact it has on the behavioural intentions and perceptions. Findings – research has proved that in the high-end hospitality industry, different price discount frames and levels have a significant impact on customer behavioural intentions and perceptions. Research limitations – the results of this study show that the threshold for the discount rate may depend on the type of hotel. Therefore, in the future, the impact of a discount on several hotels of different levels should be assessed in one study. Practical implications – the practical implication for service firms that want to use price discount promotions to encourage sales and increase revenue is that they should carefully consider the price range and the value or quality of image they intend to signal when using these different price discount frames and the service they are selling to determine the discount level to use. Originality/Value – this paper is valuable to high-end service marketers that seek to use price discount promotions to encourage sales and increase revenue.
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Phongpanichanan, Charuwan, and Dr Sushila Devi Rajaratnam. "The Relationship between Hotel Career Management and Employee Retention in Thailand: A Conceputal Framework." In Annual International Conference on Tourism and Hospitality Research (THoR 2016). Global Science & Technology Forum (GSTF), 2016. http://dx.doi.org/10.5176/2251-3426_thor16.23.

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Grozdeva, Ralitsa. "SMART HOTELS IN THE AGE OF "SMART" CITIES (GOOD PRACTICES IN GLOBAL HOTEL BRANDS)." In TOURISM AND CONNECTIVITY 2020. University publishing house "Science and Economics", University of Economics - Varna, 2020. http://dx.doi.org/10.36997/tc2020.663.

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From smart cities to smart hotels. The Internet of Things (IoT) is rapidly changing the way people interact with the urban environment and different accommodation. The introduction of technology in the urban environment now allows us to adapt the experience of residents and collect and analyze user data to make better decisions about efficiency and performance. The use of IoT technology is now making its way into the hospitality industry. Many of the technologies used in smart city management are useful and applicable in the field of tourism, both in terms of improving the quality of services offered and in terms of minimizing costs. As the number of smart cities grows, it will be easier for the hotel industry to adopt technology and become more sustainable. Hotels have long been more than just a place to find a bed for travelers. They are multifunctional sites that provide easy access to food, entertainment, workspace and host the role of business conferences and events. In fact, these are mini-cities that can take advantage of the ubiquity of the smartphone. This article raises the question of how hotels can partner with smart cities by borrowing from them successful practices in order to provide more innovative and modern services and attract more guests and revenue. And all this in parallel with the good practices of global hotel brands.
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Marković, Suzana, and Matina Gjurašić. "CREATING PERSONALIZED GUEST EXPERIENCE JOURNEY IN LEISURE HOTEL." In Fourth International Scientific Conference ITEMA Recent Advances in Information Technology, Tourism, Economics, Management and Agriculture. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2020. http://dx.doi.org/10.31410/itema.s.p.2020.31.

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With advancements in technology, the use of Virtual Reality (VR) and Artificial Intelligence (AI) in the hospitality industry has become common. New technologies have changed the guests expectations and their journey. Therefore, the purpose of this paper is to provide a comprehensive conceptualization of the personalized guest experience journey in leisure hotel i.e. the way front-line employees creates personalized and pro-active guest experience that the intelligent use of data and technology support. The paper provides systematic literature review of VR and AI as support tool for front-line employees while creating personalized guest experience during each of the five stages of the guest cycle: pre-arrival, arrival, stay, departure, post-stay. This paper is theoretical, so empirical studies are necessary to validate or reject the proposed concept.
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