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Dissertations / Theses on the topic 'Hospitality industry – Study and teaching'

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Published: 4 June 2021

Last updated: 5 February 2022

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1

Gala, Celiwe Anathi. "The extent of knowledge about the hospitality industry among life orientation teachers and learners in previously disadvantaged black schools in Cape Town, South Africa." Thesis, Cape Peninsula University of Technology, 2017. http://hdl.handle.net/20.500.11838/2429.

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Thesis (MTech (Tourism and Hospitality Management))--Cape Peninsula University of Technology, 2017.<br>The hospitality industry is one of the most popular industries in Cape Town, where it plays a major role in the economy and offers many employment opportunities. Because of this, one might have thought that learners would be encouraged to pursue a career in the industry. But learners and Life Orientation teachers in black township schools do not know about the hospitality industry: Hospitality Studies is not offered as a subject and learners receive no career guidance about this industry. Thi

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2

Wyngaard, Joanne. "The role of technology in the teaching, training and learning of hospitality students." Thesis, Cape Peninsula University of Technology, 2016. http://hdl.handle.net/20.500.11838/2363.

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Thesis (MTech (Tourism))--Cape Peninsula University of Technology, 2016.<br>This study investigated the role of ICT in the teaching, training and learning of hospitality students at The International Hotel School (IHS), and was conducted in the form of a case study based on the teaching, training and learning techniques used at the three campuses of The International Hotel School (IHS) in South Africa, and involved purposive and stratified random sampling. It was conducted over an 18 month period, using survey questionnaires, focus group discussions, and interviews. The researcher had, over a

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3

Baume, Georges Jean Roger. "Tourism and hospitality management education in Australia : development of a conceptual framework and model for the 21st century." Title page, contents and abstract only, 1999. http://web4.library.adelaide.edu.au/theses/09PH/09phb3471.pdf.

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Bibliography: leaves 305-335. Investigates the rapid expansion, growth, and perceived quality and viability of tourism and hospitality management education. Argues that there are doubts as to whether tourism and hospitality management education is changing according to the needs of industry and the requirements of future managers. An analysis of tourism and hospitality programs in Australian colleges and universities is conducted. Results from the analysis support the proposition for a change of direction in graduate tourism and hospitality management education, and demonstrate a general ag

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Chan, Dee Dee, and 陳子君. "Portraits of Cambodian social entrepreneurs : narratives from the Don Bosco Hotel School." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2014. http://hdl.handle.net/10722/209682.

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This study uses ethnographic portraits of hotel school managers to identify specific soft skills lacking in Cambodian hospitality students and to examine the complex obstacles that the managers face when providing soft skills education. In Cambodia, 30% of the population lives under the poverty line (“UNICEF Cambodia Statistics,” n.d.). Meanwhile, the service and hospitality sector has grown to represent 39% of the country’s real GDP share (“Growth in service sector brings more challenges,” n.d.), making it an attractive industry for young workers to find employment and improve livelihoods. H

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5

Hobson, Josephine Mary. "English communication in the hospitality industry: the employees' perspective." Thesis, Rhodes University, 1998. http://hdl.handle.net/10962/d1002501.

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The purpose of this research project was to explore the English communicative competency of management and supervisory level employees within the South Mrican hospitality industry. The Pro lit English Written Assessment, a competency-based assessment tool, was used to establish a relatively objective measure of the English communicative competency of nineteen managers and supervisors. Thereafter thirteen of these respondents were interviewed to determine their perceptions of their English communicative competency and the impact thereof on their work situation, as well as their perceptions of t

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6

Wood, Stacey. "A Study of the Word "Good" Regarding Entry-Level Management Positions from Hospitality Recruiter and Hospitality Student Perspectives." Thesis, University of North Texas, 2016. https://digital.library.unt.edu/ark:/67531/metadc849644/.

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When asked to identify what characteristics are needed to fulfill an entry level management position in their companies, recruiters replied they were looking for someone “good”. When asked why they are enrolled in a 4 year hospitality program, a student may say to acquire a “good” job. The purpose of this study was to investigate the word “good” as it relates to hospitality industry recruiters in fulfilling an entry-level management position, as well as the hospitality management students perspective of “good” related to acquiring an entry level management position upon graduation from a four

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7

Ching, Ka-wai, and 程家偉. "Learning experiences of hospitality & tourism students in three different modes of curriculum delivery." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2014. http://hdl.handle.net/10722/209546.

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Hospitality and tourism management (HTM) programmes are unique in that they usually emphasize the development of students’ industry and generic skills through means of practical and experiential learning elements. This research attempted to explore the learning experience of students in an HTM programme by comparing three different modes of curriculum delivery: 1) traditional lectures; 2) practical workshops; and 3) internship which are generally provided by local institutions. Students’ learning experiences were assessed through the examination of three indicators: 1) students’ perceptions of

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8

Chuvessiriporn, Suttichai. "Hospitality Students' Attitudes and Behavioral Intentions toward Learning and Using Computer Technology." Thesis, University of North Texas, 1999. https://digital.library.unt.edu/ark:/67531/metadc2279/.

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Following Ajzen/Fishbein's 1980 Theory of Reasoned Action, influences of hospitality students' external variables (age, gender, university classification, and work experience) on computer attitudes, and relationships between computer attitudes and intentions to learn and use computers were tested. A sample of 412 hospitality students completed two measurements: Loyd/Gressard's 1984 Computer Attitude Scale, and Behavioral Intentions to Learn and Use Computers. Males and females had positive computer attitudes. Graduates had more positive computer attitudes. No interaction effect existed between

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9

Ju, Jeongeun. "Korean Students' Perceptions of the Effectiveness of their Internship Experiences in the Hospitality Industry in Korea." Thesis, University of North Texas, 1997. https://digital.library.unt.edu/ark:/67531/metadc278968/.

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This research study assessed Korean students' perceptions and overall satisfaction levels regarding the effectiveness of their hospitality internship experiences. Relationships with demographic characteristics were identified. The sample was comprised of 74 senior-level university students enrolled in hospitality and/or tourism management programs who were completing an internship in Korea. Generally, students exhibited low agreement levels on the internship program aspects being investigated. Previous work experience was the most common factor influencing students' perceptions of their intern

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10

Bruce, Agnes R. (Agnes Rodriguez). "Nutrition Knowledge and Attitudes of Students in Four-Year Hospitality Programs." Thesis, University of North Texas, 1993. https://digital.library.unt.edu/ark:/67531/metadc500849/.

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The purpose of this research was to determine the level of nutrition knowledge of students in four-year hospitality programs; their attitudes toward nutrition in general (general attitudes); and their attitudes toward its role in commercial foodservice (restaurant attitudes). Correlations between knowledge and attitudes and differences based on gender, age, college classification, and completion of a college nutrition course were also examined. Hospitality management majors in baccalaureate programs at three Texas universities completed 454 usable questionnaires. Although knowledge was not ext

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11

Jordaan, Marthinus Johannes Steyn. "Kurrikulering vir die opleiding van toerismebestuurders." Thesis, Cape Technikon, 1992. http://hdl.handle.net/20.500.11838/2145.

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Thesis (MTech (Education))--Cape Technikon, 1992.<br>Tourism is a growing, dynamic, diverse and complex industry. Accordingly sophisticated knowledge and skill is required of its personnel. Clients' high expectations regarding personnel and facilities and the increasingly international character of markets are changing the focus of the task and role of the manager of tourism. His success will depend on his entrepreneurial and managerial skills, but much more is expected of him. A closer investigation of his task clearly reveals the need for responsible and accountable training.

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12

Askren, Joe. "An Exploratory Case Study of Hospitality Students’ Perceptions of Experiential Learning." Scholar Commons, 2017. http://scholarcommons.usf.edu/etd/6674.

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The purpose of this study was to explore how students described the curriculum in the Introduction to Food Production class and how they perceived the curriculum prepared them for their future in the hospitality industry. The exploratory questions that guided the study were how do students describe the experiential learning curriculum in the Introduction to Food Production course, what ways do students perceive the curriculum in the Introduction to Food Production course prepares them for their future in hospitality industry, and what changes in the curriculum do students think might improve t

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13

Watson, Megan. "Personality Type as a Factor in Career Decisions in Hospitality Management." Honors in the Major Thesis, University of Central Florida, 2005. http://digital.library.ucf.edu/cdm/ref/collection/ETH/id/814.

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This item is only available in print in the UCF Libraries. If this is your Honors Thesis, you can help us make it available online for use by researchers around the world by following the instructions on the distribution consent form at http://library.ucf<br>Bachelors<br>Rosen College of Hospitality Management<br>Hospitality Management

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Njeri, Millicent. "Students' Perceptions on the Curriculum and their Intentions to Work in the Sustainable Industry." Thesis, University of North Texas, 2018. https://digital.library.unt.edu/ark:/67531/metadc1157530/.

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The purpose of this study is to examine hospitality and tourism students' attitudinal process shaping their intentions to work in the sustainable industry. The cognitive-affective-conative-attitude framework is used to examine students' intentions to work in the sustainable industry. This study proposes that intentions to work in the sustainable industry is as a result of students' satisfaction of and affective engagement with programs teaching sustainability courses. Sustainability knowledge, program perceptions and perceived value on sustainability education are identified as the factors imp

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15

Wilborn, LaChelle Rachel. "Hospitality curriculum: a comparative assessment based on ACPHA standards." Thesis, Virginia Tech, 1994. http://hdl.handle.net/10919/43684.

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This is what experts are saying: African American students need a "dynamic curriculum" in order to gain the competitive edge over their peers (Marshall, 1992). Top educators and industry executives at the 1993 Annual CHRIE Conference stated that "hospitality schools need to overhaul their curricula if they are to be more relevant in today’s market place" (Walkup, 1993). The purpose of the research project was to obtain information on how the curricula of HPBCUs with hospitality administration programs compared to ACPHA standards. The study sought information from those institutions of h

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Watson, Cedar. "Psychosomatic Illnesses: How Stress Caused by Work and School in Hospitality Management Students Acts as an Acquired Constitutional Factor." Honors in the Major Thesis, University of Central Florida, 2005. http://digital.library.ucf.edu/cdm/ref/collection/ETH/id/813.

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This item is only available in print in the UCF Libraries. If this is your Honors Thesis, you can help us make it available online for use by researchers around the world by following the instructions on the distribution consent form at http://library.ucf<br>Bachelors<br>Rosen College of Hospitality Management<br>Hospitality Management

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Stevenson, Jackie M. "Development of a Test Blueprint for a Hospitality Management Capstone Course to Measure Programmatic Student Learning Outcomes." Thesis, University of North Texas, 2010. https://digital.library.unt.edu/ark:/67531/metadc28481/.

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The purpose of this study was to develop a test blue-print for a hospitality management capstone course to measure programmatic student learning outcomes. A total of 50 hospitality industry professionals and hospitality management faculty were interviewed through focus group discussions, and a post-focus group survey was conducted to determine a weighted percentage for each of the nine determined content domains. A test blueprint was developed from the weighted proportions determined by this study and a process by which other educational institutions could follow to establish a consistent and

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Werner, Justin L. "Environmental management a case study in the lodging industry /." Online version, 1998. http://www.uwstout.edu/lib/thesis/1998/1998wernerj.pdf.

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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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Jooste, Susina M. "A curriculum framework for continuing professional development in culinary studies." Thesis, Link to the online version, 2007. http://hdl.handle.net/10019/645.

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21

Ågren, Maria, and Martina Ölund. "Storytelling : A Study of Marketing Communication in the Hospitality Industry." Thesis, Jönköping University, JIBS, EMM (Entrepreneurship, Marketing, Management), 2007. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-897.

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<p>There is an information surplus in the marketplace today and finding marketing resources that are both effective and affordable is difficult. As quantity and price has lost its competitive power and quality and symbolic meaning has become increasingly important, storytelling as a marketing mean can be one concept to apply, especially in the service sector.</p><p>The hospitality industry is one of the largest service sectors, facing fierce competition. Many hotels have a story to share and storytelling is today a buzzword in the industry, but it has not received much attention in the academi

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22

Wood, Roy C. "Some conceptual issues in the study of hospitality industry employment." Thesis, University of Strathclyde, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.301398.

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Luke, David William. "Making hospitality management programmes relevant to industry : a case study." Thesis, University of Bristol, 1999. http://hdl.handle.net/1983/3271eb2d-041f-411f-8b34-6d64dd0ef073.

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There has been a considerable debate in recent years about the 'fit' between hospitality management education and the needs of the hospitality and tourism industries, with allegations of disproportionate 'wastage' of vocationally labour market entrants to other sectors of the economy. This study began by outlining the evolution of hospitality education in the UK. The study then reviewed models of vocational education and discussed their relevance to hospitality management education. A discussion of the effects of political, industrial and educational debate has been included. A case study has

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Chang, Ya-Hui Elegance. "An Empirical Study of Kirkpatrick’s Evaluation Model in the Hospitality Industry." FIU Digital Commons, 2010. http://digitalcommons.fiu.edu/etd/325.

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This study examined Kirkpatrick’s training evaluation model (Kirkpatrick & Kirkpatrick, 2006) by assessing a sales training program conducted at an organization in the hospitality industry. The study assessed the employees’ training outcomes of knowledge and skills, job performance, and the impact of the training upon the organization. By assessing these training outcomes and their relationships, the study demonstrated whether Kirkpatrick’s theories are supported and the lower evaluation levels can be used to predict organizational impact. The population for this study was a group of reservati

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Shi, Hong. "Modelling the dynamics of strategy : a study of two Chinese hotels and the UK experience." Thesis, University of Derby, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.269789.

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26

Li, Yuan. "Three essays on corporate governance in the hospitality industry." Diss., Virginia Tech, 2019. http://hdl.handle.net/10919/103228.

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The hospitality industry, with its dynamic business environment, has experienced unprecedented disruption and reconfiguration due to the emergence and success of sharing economy firms and online travel agencies. This turbulence calls for effective governance structures that can motivate managers to act in their shareholders' best interests. Despite the importance of effective corporate governance for firm performance and the topic receiving extensive scholarly attention in the management and finance literatures, there seem to be several gaps and mixed findings in the hospitality academic field

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Carrington, Donley Alphonso. "A study of intellectual capital in the hospitality industry in the Caribbean." Thesis, University of Hull, 2009. http://hydra.hull.ac.uk/resources/hull:2387.

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In today's knowledge-based economy three important factors in an organisation are human capital (HC), relational capital (RC) and structural capital (SC) which are the elements that constitute intellectual capital (IC). Proponents of IC research suggest that it is the leveraging of the three components of IC that allow an organisation to create and sustain a competitive advantage. IC research has, thus far, emphasized defining and measuring the construct and its components, and examining the impact of IC and its components on firm's performance. However, theoretical questions remain concerning

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Turkson, Elizabeth Rosalind. "A study of applied management knowledge : the case of the hospitality industry." Thesis, University of Surrey, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.435199.

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Mnguni, Mzobanzi Erasmus. "Towards the development of sustainable education and employment opporumities in the hospitality industry through an authentic homestead experience: A case study of Shobeni, KwaZulu-Natal." Thesis, Cape Peninsula University of Technology, 2010. http://hdl.handle.net/20.500.11838/2113.

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Thesis (DTech (Tourism and Hospitality Management))--Cape Peninsula University of Technology, 2010.<br>Media reports show that South Africa is engulfed by the clouds of abject poverty and unemployment. These conditions lead to many social ills: hunger, a lack of self esteem, the poor performance of children at school due to malnutrition and the general low morale within communities. This condition seems to worsen as one moves towards the rural areas. As a result, the government has embarked on a number of projects in an attempt to help the destitute. This requires support from all South A

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Xiong, Lina. "Web accessibility study of U.S. based hospitality websites." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 90 p, 2008. http://proquest.umi.com/pqdweb?did=1605142261&sid=8&Fmt=2&clientId=8331&RQT=309&VName=PQD.

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Themduangkhae, Wunporn. "What motivates senior students to work in hospitality and tourism industry a case study of senior students in Hospitality and Tourism Program at UW-Stout /." Online version, 2002. http://www.uwstout.edu/lib/thesis/2002/2002themduangkhaew.pdf.

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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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Novikova, Ksenia. "A STUDY OF CUSTOMER SATISFACTION FACTORS AND EMPLOYEE SATISFACTION IN THE HOSPITALITY INDUSTRY." OpenSIUC, 2009. https://opensiuc.lib.siu.edu/theses/520.

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The major purpose of this study was to identify customer and employee satisfaction levels and the most important satisfaction factors in the lodging industry by the example of two hotel properties of a resort on the East Coast. This study included a sample of 267 customers, while the exact number of employees was unknown. The customer satisfaction survey was prepared by the consulting agency. It was conducted in the form of a 10-minute telephone interview with the customers who stayed at the resort 30 days prior to the survey. The customers indicated their satisfaction levels with six areas

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Eggeling, Jenifer. "Sustainable Tourism Practices in the Hospitality Sector: A Case Study of Scandic." Thesis, Mid Sweden University, Mid Sweden University, Mid Sweden University, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:miun:diva-11581.

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<p>Recently the interest in green environmentally friendly products and services increased dramatically. This trend does not stop at tourism related products. Therefore, this thesis aims to have a closer look at the sustainability issues in the hospitality industry. The theoretical background of this study defines associated terms like sustainability, sustainable tourism and development as well as eco tourism, because they are often used interchangeably. Moreover, sustainable practices including their benefits within the hotel industry are examined. Lastly, the role and importance of eco label

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Cavusoglu, Muhittin. "Online and Self-Directed LearningReadiness Among Hospitality and Tourism College Students and Industry Professionals." Scholar Commons, 2019. https://scholarcommons.usf.edu/etd/7763.

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The purpose of this quantitative study was to compare self-directed learning readiness and online learning readiness between hospitality and tourism college students and industry professionals. The Self-Directed Learning Readiness Scale (SDLRS) was used for measuring self-directed learning readiness. After examining the reliability and validity indices of the modified Online Learning Readiness Scale (OLRS), it was used in the context of hospitality and tourism for the measurement of online learning and training readiness. Two different study populations, hospitality and tourism college stud

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Rivet, Virginie. "The challenges of repositioning an international brand: a case study on the hospitality industry." reponame:Repositório Institucional do FGV, 2011. http://hdl.handle.net/10438/8665.

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Simillidou, Aspasia. "Managing emotional labour consequences during aggressive customers' interactions : a study of the Cyprus hospitality industry." Thesis, University of Gloucestershire, 2016. http://eprints.glos.ac.uk/4677/.

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This doctoral investigation explores the area of emotional labour in relation to aggressive customers’ behaviours. In more detail, it is focussing on the way employees engage in emotional labour, which can be done either by surface acting or deep acting, when they are interacting with aggressive customers and the consequences that may arise due to this method. The thematic and narrative literature review conducted by the researcher on the initial stages of this thesis provided the basis and foundations of the creation of the initial conceptual framework on managing the negative consequences of

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Ferraz, Camila dos Anjos. "Co-creation in hospitality industry: a case study on the drivers of traveler-generated content." reponame:Repositório Institucional do FGV, 2015. http://hdl.handle.net/10438/15048.

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Submitted by Camila dos Anjos Ferraz (cacaferraz@gmail.com) on 2015-12-25T19:05:12Z No. of bitstreams: 1 Co-Creation in Hospitality Industry - a Case Study on the Drivers for Traveler-Generated Content.pdf: 2832811 bytes, checksum: de014292f47037eecdbc94c6ac2ec326 (MD5)<br>Rejected by Ana Luiza Holme (ana.holme@fgv.br), reason: Camila, O numero das paginas só pode aparecer a partir da introdução. Aguardo. Ana Luiza Holme 3799-3492 on 2016-01-04T11:14:13Z (GMT)<br>Submitted by Camila dos Anjos Ferraz (cacaferraz@gmail.com) on 2016-01-05T21:22:34Z No. of bitstreams: 1 Co-Creation

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Gamble, Paul Robert. "Computers and innovation in the hospitality industry : a study of some factors affecting management behaviour." Thesis, University of Surrey, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.374333.

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This research sets out to test the hypothesis that the effects of technological innovation with computers, in the hospitality industry, may be related primarily to the values and attitudes of the managers who might propose the innovation. Ways of thinking about the innovation are made explicit by the manner of its introduction. Secondary factors may then be used to support change by means of structural and/or procedural modifications to the organisation. Taken together it is proposed that these elements determine the effect of the technology. An examination of the literature shows that existin

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Dahl, Joanne L. "Hospitality Education Programs in Senior Colleges and Universities in the United States." Thesis, University of North Texas, 1992. https://digital.library.unt.edu/ark:/67531/metadc332618/.

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The purpose of this study was to describe senior-level hospitality programs and assess hospitality administrators' opinions concerning specialized accreditation during the 1990-91 academic year. Overall, administrators characterized the typical full-time faculty member as: being in a small program (1-3 members); being a non-ethnic minority; having a minimum four years industry work experience; having attained a doctoral degree; and holding the rank of associate professor. Part-time faculty members were described as: being in a small program (1-3 members); being a non-ethnic minority; having at

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Sharif, Mohd Shazali MD. "Why do students decide to study culinary arts? a case study of culinary arts students in the School of Hospitality at Auckland University of Technology, New Zealand : dissertation [thesis] submitted to Auckland University of Technology in partial fulfilment of the degree of Master of International Hospitality Management, 7 December 2004 /." Full thesis. Abstract, 2004.

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Kleeman, Amy Parker. "Employer perceptions an exploratory study of employability skills expected of new graduates in the hospitality industry." Doctoral diss., University of Central Florida, 2011. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/4779.

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Graduate employability skills have become one of the most important topics on the higher education agenda in the first decade of the 21st century. In the United States, and throughout the world, global competition, growth of a knowledge-based economy, technological advances, and the multigenerational workforce have combined to substantially alter the contemporary workplace (Gedye & Chalkey, 2006). Whether by choice or circumstance, the expectation of a secure lifelong position with one employer and the opportunity for linear career progression are no longer typical nor practical in the contemp

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Collins, Galen R. "The Viability of a Satellite-based Internet Learning System for the Hospitality Industry: A Case Study." NSUWorks, 2002. http://nsuworks.nova.edu/gscis_etd/461.

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The purpose of this dissertation is to describe and evaluate the Northern Arizona University (NAU) pilot program for delivering training and continuing-education programs to students at homes and hospitality establishments using a combination of satellite and Internet technologies. The NAU School of Hotel and Restaurant Management (SHRM) launched the pilot program in the spring of 2000 to one hotel and three homes. This investigation used the case study research approach to evaluate the viability of the pilot program. The principal question addressed in this investigation is the following: Wha

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Harley, Nicole Marisa. "A case study of formal training of the front desk agent in Rochester, Monroe County, New York /." Online version of thesis, 1991. http://hdl.handle.net/1850/12086.

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Subramaniam, Revati, and doraiv@iprimus com au. "A multivariate study of the relationship between organizational learning, organizational innovation and organizational climate in the Australian hospitality industry." Swinburne University of Technology. Australian Graduate School of Entrepreneurship, 2005. http://adt.lib.swin.edu.au./public/adt-VSWT20051025.151937.

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This multi-method study investigated the relationship between the dimensions of organizational learning, organizational innovation and organizational climate in the Australian Hotel Industry. The hotel industry was chosen as it is highly labour intensive and serves as a suitable environment to test the three dependent variables that are closely employee related. Data was collected from a total population sample of 800 respondents, employed in 50 hotels, which included 45 from a large International Brewery Group located in Melbourne and 5 independent hotels. The response rate was 75%. Organi

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Jolly, Clare. "Factors influencing ethnic minority business participation in national business support initiatives : a study of the hospitality industry." Thesis, University of Surrey, 2004. http://epubs.surrey.ac.uk/1037/.

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Gustavsson, Simon, and Simon Larsson. "Marketing Innovation for SMEs during COVID-19 Pandemic : A case study of the hospitality industry in Norrbotten." Thesis, Luleå tekniska universitet, Institutionen för ekonomi, teknik och samhälle, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-79426.

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As a global disaster, the COVID-19 pandemic (coronavirus) has an impact on the whole world economy. The pandemic threatens the survival of small and medium sized enterprises (SMEs) globally and nationally. It appears inevitable that this pandemic has created a difficult business environment for small and medium sized enterprises to operate in. The COVID-19 pandemic has caused a chain of events that have led to an economic crisis. The driving factor have been the Swedish government’s recommendations to the population to stay at home and exercise social distancing. This has led to a declining h

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Edberg, Martina, and Amanda Hammarström. "How Family Influence Impacts Dynamic Capabilities for Service Innovation : A single case study in the hospitality industry." Thesis, Jönköping University, Internationella Handelshögskolan, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-48744.

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With technological advancements rendering customer expectations ever more sophisticated, firms must compete with increasingly complex service offerings to secure their position in the market. For firms in the hospitality industry, innovating their service offerings to cater to these changing customer demands has therefore become a prerequisite to survive. This paper takes a dynamic capability perspective to examine how family firms fare in this rapidly changing environment by examining the role of family influence on their capabilities to engage in service innovation. The purpose of the study

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McDougall, Carolyn. ""The international hotel school's diploma in hospitality management programme : enhancing student employability?"." Thesis, 2011. http://hdl.handle.net/10413/10711.

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The International Hotel School is registered with the South African Department of Higher Education and Training as a Private Higher Education Institution. This registration entails accreditation by the Council on Higher Education and one of the requirements for accreditation is that "The programme has taken steps to enhance the employability of students and to alleviate shortages of expertise in relevant fields, in cases where these are the desired outcomes of the programme." The purpose of this study was to assess, from a graduate perspective, whether or not the Diploma in Hospitality Managem

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Dixon, Sharmaine. "Development of a recognition of prior learning assessment model for the hospitality industry to be used by tertiary education institutions." Thesis, 2003. http://hdl.handle.net/10321/2818.

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Dissertation submitted in compliance with the requirements for the Master's Degree in Technology: Food and Beverage Management at the Durban Institute of Technology, 2003.<br>Historically, any large hotel of standing/rating in South Africa would staff the top levels of their kitchen brigade with educated, professional cooks imported from all over the world from such places as Germany, Switzerland, England or France, to name but a few<br>M

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