Relevant bibliographies by topics / Hotel staff

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

Academic literature on the topic 'Hotel staff'

Author: Grafiati
Published: 4 June 2021
Last updated: 4 February 2022

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Journal articles on the topic "Hotel staff"

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Щетилина, Ирина, Irina Shchetilina, Наталья Родионова, Natalya Rodionova, Марина Мануковская, and Marina Manukovskaya. "Labour market state analysis in the sphere of the hospitality industry on the example of Voronezh." Servis Plus 8, no. 4 (December 3, 2014): 53–58. http://dx.doi.org/10.12737/6467.

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The sphere of hotel service is unique, because the staff is apart of the hotel product. Often it is difficult to distinguish the material part of the product from its spiritual component. The stuff that supplies services is the most important component of these services. The same services can be supplied in different ways, because the personnel of the hotel serves customers differently. The stuff has to receive visitors in such way that he would become a regular customer. It constitutes the main advantage of accommodation. The staff relations must be arranged in such manner that the staff would perform labour in all levels of organization structure with the conscious that their professional activity and the service atmosphere which they create are forming the conscience of the customer. Highly qualified stuff recruitment is a very important question in any sphere of activity. The hotel sphere is not an exclusion. The owners of the hotels should recruit the stuff without overlooking highly qualified specialists. The staff of the hotel is the face of the establishment and it is very important to be sure that the employee performs his labour qualitatively and is polite enough towards the guests etc. The more competent recruitment implies that the hotel gets more favorable responses and consequently more guests. The well matched highly qualified stuff is the keystone to success. The article comprises the analysis of the labour market state in the sphere of hospitality industry. The supply and demand of vacancies in Voronezh was studied. Professions and vacancies with best job opportunities were determined as the result of the analysis.
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Kusumarini, Indah, I. Wayan Simpen, Made Budiarsa, and I. Ketut Darma Laksana. "Can Futsugo be Acceptable in Hotel Services? A Case Study of a Hotel in Bali." International Journal of Linguistics, Literature and Translation 4, no. 1 (January 30, 2021): 79–92. http://dx.doi.org/10.32996/ijllt.2021.4.1.9.

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This article discusses futsugo (Japanese daily language). The aim of this research is to know whether Futsugo style can be used at hotel services. As we know that hotels are the main constituent of the hospitality industry which keep special attention to courtesy and services, so is it possible for the hotel staff to use it? Does it threaten guests' faces? The data analyzed is conversation instances between Japanese guests and hotel staff in Bali hotels. The sampling used is a random sampling technique. The sample used in the study is 10 hotels out of 73 five-star hotels in Bali. The conversation data is recorded with mobile phones by hotel staff. The total number of the hotel staff members as the subjects of this research is 15 participants. The data was conducted from May 2019 till August 2019. Brown and Levinson's (1987) politeness theory is used to analyze conversations between Japanese guests and hotel staff in Bali from the stages of arrival, familiarization, and engagement until departure. Based on data analysis, it is known that generally hotel staff use negative politeness strategies alternately with positive politeness strategies depending on the context of the speech situation. From these four those stages, it is found that Futsugo utterances are at the engagement stage. Futsugo style was used by the staff during handling guest complaints. In one dialogue, Futsugo's utterance was found in the form of question sentences without question marks, but using the rising intonation and confirmation of the guest’s answer without the copula desu. According to the analysis of the conversation data, futsugo utterances are used by hotel staff and guests as a practical way of communicating. Futsugo's utterances which tend to be short are easier to catch by the ear, making it easier to handle guest complaints. If viewed from the perspective of politeness theory, this speech can still be accepted. It can be seen from the whole conversation where negative politeness strategies and positive politeness strategies are applied in one dialogue that the appearance of Futsugo's utterances is still considered acceptable and does not threaten guests' faces.
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Zhukova, M., and V. Zhukov. "Increase of Loyalty of the Staff of Hotel Enterprises Based on the Use of Privileges Programs for Employees." Management of the Personnel and Intellectual Resources in Russia 9, no. 1 (April 10, 2020): 32–37. http://dx.doi.org/10.12737/2305-7807-2020-32-37.

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It is impossible to work effi ciently in the hospitality industry, ensure high occupancy of rooms, provide highquality hotel services without professional and loyal staff at the hotel, as hotel employees are one of the components of a hotel product. Therefore, almost every hotel has the task of organizing such a personnel management mechanism that would increase the loyalty of employees, intensify their activities aimed at improving the effi ciency of the hotel. The article considers the peculiarities of the personnel policy in the hospitality sector, presents all groups of material and moral factors that motivate staff to increase the effi ciency of work in a hotel, and also highlights the industry’s main problem — staff turnover on linear positions in hotels. To increase employee loyalty, international hotel operators are actively using privilege programs for their employees. The article analyzes privilege programs for employees of three large hotel operators and, based on a survey of employees of a large Moscow hotel, it is revealed that the privilege program used in the hotel has a number of signifi cant shortcomings and is not a decisive factor in building staff loyalty to the hotel. The article shows that currently for hotels the availability of loyal employees is not so much relevant as it is necessary and expedient to direct the eff orts of the personnel policy to increase the activity of employees, increase their involvement in the company. For this, the authors recommend hotels to use the following various mechanisms and methods: the formation of groups / collectives (project groups) to solve the tasks; targeted management using a variety of personnel control and coordination tools; staff rotation with a change in the nature and content of work; empowerment of employees to eliminate the monotony of labor; organization of a system of continuous training for employees; the use of a variety of material incentive systems.
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Ha, Giao Khanh Nam, Anh Diep Tram Huynh, Ngan Thi Kim Nguyen, Tung Son Nguyen, Phuc Pham Hanh Nguyen, and Vuong Nhat Vui. "THE EFFECTS OF PSYCHOLOGICAL CAPITAL, PERSONALITY ON HOTEL STAFF WORKING ENGAGEMENT AT HO CHI MINH CITY." Scientific Journal of Tra Vinh University 1, no. 37 (March 3, 2020): 12–23. http://dx.doi.org/10.35382/18594816.1.37.2020.374.

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The research was conducted to determine the effects of psychological capital on the personality on hotel staff working in an engagement setting in Ho Chi Minh City, Viet Nam. Data was collected by surveying 378 staffs who are working in hotels in Ho Chi Minh City which are rated 3 stars or more. Descriptive analysis, exploratory factor analysis, and linear regression analysis were used with SPSS 20 statistical package for data analysis. The results show that all psychological capital factors, including hope, efficacy, resilience and optimism have hadpositive impacts on hotel staffs’ work ethic. The study also demonstrated the effects of personality on the hotel staffs’ engagement with their work. The research outcomes suggest some managerial solutions to management problems by adapting psychological capital data and to take into consideration the personality of staff to enhance employees working in engagement settings in Ho Chi Minh City.
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Li, Jie, Peng Mao, Hui Liu, Jiawei Wei, Hongyang Li, and Jingfeng Yuan. "Key Factors Influencing Low-Carbon Behaviors of Staff in Star-Rated Hotels—An Empirical Study of Eastern China." International Journal of Environmental Research and Public Health 17, no. 21 (November 6, 2020): 8222. http://dx.doi.org/10.3390/ijerph17218222.

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To guide sustainable development in the hospitality industry requires hotel staff engagement, so what causes and how to facilitate the implementation of low-carbon behaviors should be high priorities. However, most prior studies focused on hotel guest behavior or discussed, on an individual level, the psychological aspects of the factors of the low-carbon behavior of either managers or employees. Therefore, this research aims to examine the effect of influencing factors inside and outside of the hotel context on hotel staff’s low-carbon behaviors in star-rated hotels. A set of influencing factors were identified by using literature retrieval, ground theory and in-depth interviews. Structural equation modelling was then applied with 440 valid questionnaires collected from representative star-rated hotels in Eastern China. The results revealed that low-carbon managerial activities, strategic orientation, social norms, and perceived behavior control were four key factors affecting the low-carbon behavior adoption of staff from star-rated hotels. Among them, low-carbon managerial activities were found to be the strongest factor affecting hotel staff’s low-carbon behaviors. Consumer attitude, however, exerted no significant impact. Targeted strategies were finally proposed for the improvement of hotel staff’s low-carbon behavior from the perspectives of hoteliers and governments. This study contributes to the generation mechanism of low-carbon behavior among staff and, in practice, towards behavioral improvement by providing comprehensive insights about the attribution of factors belonging to multiple dimensions related to the low-carbon behavior of staff in the hotel industry.
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Basera, Vitalis, and Judy Mwenje. "Factors Affecting the Adoption of Quality Management Systems in Zimbabwean Hotels." April 2021, Volume 10(2) (April 30, 2021): 776–95. http://dx.doi.org/10.46222/ajhtl.19970820-132.

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This paper aims at highlighting factors contributing to late adoption of quality management systems (QMS) in the Zimbabwe hotel industry. The research answered questions on: What are the internal factors affecting adoption of QMS in hotels; What are the external factors affecting adoption of QMS in the hotels. Hotel managers and key stakeholders in the hotel industry were interviewed to get data. Focus group discussions was used to get data from hotel staff members. Directed content analysis was used to analyse data. Some of the internal factors affecting adoption of QMS in the hotel industry in Zimbabwe identified are high staff and management turnover, absence of specialised quality function, poor remuneration of hotel employees and lack of financial resources. While some of the external factors identified are high taxes and licensing fees, industry over regulation, hyperinflation, and poor industry supporting infrastructure. The study recommended for creation of hotel industry stakeholder platform to enhance adoption of QMS in the hotel industry looking at how best to ease the identified factors. There is need for a review of hotel industry operating environment from regulator perspective so as to ease the operating environment which can improve the hotels sustainability.
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Sztorc, Małgorzata. "Building Sustainable Intercultural Relationship by Hotel Corporation Staff." Kwartalnik Ekonomistów i Menedżerów 47, no. 1 (March 15, 2018): 159–73. http://dx.doi.org/10.5604/01.3001.0012.1423.

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The purpose of this study is to present the hotel staff’s opinions on the competences needed to build and develop sustainable intercultural relationships in global hotel corporations. The data was collected among 148 hotel staff from the departments dealing with buyers and contractors. The study was conducted using a questionnaire and a diagnostic poll, during which the author’s questionnaire was applied. The results of the analysis have confirmed that among the most developed competences employees have is the ability to build intercultural relationships, communicate and speak foreign languages and tolerate diversity. The research shows that hotels strive to gain competitive advantage by developing intercultural competencies, which allow them to build sustainable relationships.
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Setyarini, Maria Christina Eko. "Student Teachers Difficulties in Teaching English to Hotel Staff." Vision: Journal for Language and Foreign Language Learning 7, no. 1 (November 27, 2018): 23. http://dx.doi.org/10.21580/vjv7i12456.

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<p>Professional English teachers often find it difficult when they have to teach English for Specific Purpose (ESP) as they need to do extra works like doing need analysis and creating the specific syllabus before teaching to make sure that the teaching-learning process will go smoothly. Student teachers, who have less experience in teaching, are likely to face greater difficulties in teaching ESP. The study aims at finding out student teachers difficulties in teaching English to hotel staff. Therefore, eight student teachers who recently taught English to hotel staff in their teaching practicum were asked to write about their experience in teaching in form of reflections. The study reveals that the eight student teachers who taught different hotel staff in four customer related divisions, front office, housekeeping, marketing, and food and beverage face similar difficulties. The difficulties are mostly related to the hotel staff. They are teaching facilities, time management, different levels of English proficiency, and low self-efficacy. It is expected that the finding can be useful for student teachers who will do their teaching practicum in hotels, also for those who are interested in studying ESP especially in teaching English to hotel staff.Professional English teachers often find it difficult when they have to teach English for Specific Purpose (ESP) as they need to do extra works like doing need analysis and creating the specific syllabus before teaching to make sure that the teaching learning process will go smoothly. Student teachers, who have less experience in teaching, are likely to face greater difficulties in teaching ESP. The study aims at finding out student teachers difficulties in teaching English to hotel staff. Therefore, eight student teachers who recently taught English to hotel staff in their teaching practicum were asked to write about their experience in teaching in form of reflections. The study reveals that the eight student teachers who taught different hotel staff in four customer related divisions, front office, housekeeping, marketing, and food and beverage face similar difficulties. The difficulties are mostly related to the hotel staff. They are teaching facilities, time management, different levels of English proficiency, and low self-efficacy. It is expected that the finding can be useful for student teachers who will do their teaching practicum in hotels, also for those who are interested in studying ESP especially in teaching English to hotel staff.</p>
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Hay, Brian. "Perceptions of commercial hospitality space: The case of a UK university campus hotel." Hospitality & Society 10, no. 3 (September 1, 2020): 243–62. http://dx.doi.org/10.1386/hosp_00022_1.

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Over the past decade, there has been a growth in the number of hotels built on university campuses, in Europe, Asia and the United States. Originally, such hotels were often associated with a university’s hotel school and their hospitality programme; however, an increasing number of full-service campus hotels have recently been developed, with no such connections. Through 30 interviews with Heriot-Watt University staff and students, this study explores their perceptions of a newly built commercial hotel on their campus. The findings highlighted the different opinions held by students and staff as to the benefits of a campus hotel and suggested that they were viewed by both as contested hospitality spaces. However, this study submits that if they were more welcoming to students and staff and were better aligned with the ethos of the university, this would aid in their acceptance into the wider university community.
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Jatmiko, Hadi, and Syah Riza Octavy Sandy. "ANALISIS FAKTOR – FAKTOR YANG MEMPENGARUHI KEPUTUSAN BERKUNJUNG KE HOTEL DI KOTA JEMBER PADA SAAT PANDEMI COVID-19." Sadar Wisata: Jurnal Pariwisata 3, no. 2 (December 24, 2020): 93–100. http://dx.doi.org/10.32528/sw.v3i2.3882.

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This study will discuss an analysis of the analysis of factors affecting the decision to visit hotels in Jember City during the Covid-19 pandemic. So that through this research it can contribute ideas to hotel service business actors in making policies to increase the level of guest visits in the current Covid-19 pandemic situation. This study aims to (1) analyze the factors that influence guests 'decisions to stay at hotels during the Covid-19 pandemic, (2) analyze the dominant factors that influence guests' decisions to stay at hotels during the Covid-19 pandemic. The population of this study were guests who decided to visit the hotel with proportional random sampling of 100 respondents, structured interviews with hotel management associations. The results showed that (1) Simultaneously: Health protocol factors, staff capability, accessibility, and room facilities were proven to influence jointly on guest visiting decisions during the Covid19 pandemic in Jember, (2) Staff ability has a dominant influence on Guest Visit Decisions during the Covid19 Pandemic in the city of Jember. This shows that hotel staff must understand services during the Covid-19 pandemic, especially regarding health protocols
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Dissertations / Theses on the topic "Hotel staff"

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LaFleur, Tobias C. (Tobias Christopher). "Improving the Quality of Hotel Banquet Staff Performance: a Case Study in Organizational Behavior Management." Thesis, University of North Texas, 1994. https://digital.library.unt.edu/ark:/67531/metadc500375/.

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The banquet staff at a north Texas hotel were responsible for setting up 11 different functions (e.g., buffet dinners) for conferences and meetings. The functions were often set up late and items were often omitted. An analysis suggested that performance problems were the result of weak antecedents, inefficient work procedures, inadequate training and a lack of motivating consequences. An intervention consisting of task checklists, feedback, goal setting, monetary bonuses, training and job aids was designed to enhance the accuracy and timeliness of function setups. Performance increased from an average of 68.8% on the quality measure (accuracy plus timeliness) in baseline, to 99.7% during the intervention phase. Performance decreased to 82.3% during a follow-up phase in which parts of the intervention were discontinued by hotel management. Performance increased to 99.3% with the reintroduction of the intervention phase.
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Mohammed, Amina. "Knowledge, attitudes and practices regarding HIV/AIDS of hotel staff from a selected hotel group in Cape Town." Thesis, Cape Peninsula University of Technology, 2006. http://hdl.handle.net/20.500.11838/1589.

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Thesis (MTech (Tourism and Hospitality Management))--Cape Peninsula University of Technology, 2006.
The HIV/AIDS pandemic poses one of the greatest challenges to business development in South Africa. The hotel industry is growing rapidly and will be . significantly affected by the HIV/AIDS pandemic. The purpose of this study was to determine the Knowledge, Attitudes and Practices (KAP) regarding HIV/AIDS of staff from nine Protea group hotels in Cape Town. A sample of 200 hotel staff was randomly selected to participate. A structured self-administered anonymous questionnaire was the instrument used to collect the data. The response rate was 81%. There were more females than males, and the majority of the respondents were between the ages of 21-30 years. More than half of the respondents were single, hotel managers and with matriculation as the highest qualification. The respondents demonstrated a reasonably good knowledge on the transmission of HIV/AIDS. Almost half of the respondents believed that HIV/AIDS would not affect the hotel industry. The survey revealed conflicting results on whether HIV-infected staff should be involved in food preparation, and whether staff should serve food to HIV positive hotel guests. There were also concerns of the risk of infection when handling dirty linen used by HIV-infected hotel guests. More males than females were currently sexually active and reported having more than one partner in the past three years. The majority of the respondents believed that condoms were effective, but only one third reported the use of a condom every time they had a sexual encounter. There was a significant relationship between knowledge and attitudes (p-value<0.05, but none between knowledge and practice and attitude and practice. It is recommended that the hotel industry develop effective workplace policies and supportive environments, and that on-going HIV/AIDS education and prevention programmes be implemented to change high risk sexual behaviour and practices.
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Guðmundsdóttir, Sunna, and Emeli Kammerland. "Assessing Staff Turnover: A View from Hotel Workers in Reykjavík : Causes and Impacts." Thesis, Högskolan Dalarna, Turismvetenskap, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:du-28315.

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Staff turnover is an endemic issue in the hospitality industry, worldwide. Voluntary staff turnover has been the focus of many studies in the past decades and many researchers have constantly intended to connect a number of variables to it. This study deals with a human perspective of staff turnover and the aim was to add to the understanding of staff turnover within the hospitality industry. This was achieved by conducting in-depth interviews with hotel workers in three and four-star hotels in Reykjavík, Iceland. The causes and impacts of the turnover was examined with qualitative method. Investigation of the factors influencing employees’ intention to leave their current organization and the impact staff turnover causes to the remaining staff was carried out. The results revealed that professional advancement is a critical predictor for the employees to leave, along with factors such as work content, personal reasons, organizational factors and the nature of the tourism industry. Furthermore, the impact staff turnover causes on the staff are factors such as social connections, increased responsibilities and time and energy consumption.
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Brown, Eric Adam. "Dimensions of transformational leadership and relationship with employee performance in hotel front desk staff." [Ames, Iowa : Iowa State University], 2008.

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Olsson, Felicia, and Sarah Sparrdal. "Värdskap inom hotellbranschen : En kvalitativ studie om hotell i Stockholmsområdet." Thesis, Södertörns högskola, Institutionen för naturvetenskap, miljö och teknik, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-36106.

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I takt med att resandet ökar, har även konkurrensen mellan hotell ökat. För att hotell skall få återkommande gäster och goda recensioner av befintliga gäster behöver de sticka ut bland konkurrenterna. Ett sätt att göra detta är genom värdskap. Värdskap är något som personalen på hotell bidrar med när det utför en service med omtanke och inte bara på rutin. Av den anledningen har syftet med denna studie varit att få en djupare förståelse för hur värdskap på hotell i Stockholmsområdet kan påverka gästers upplevelse från ett producentperspektiv. De teorier som använts är, skillnad mellan värdskap och service, hur värdskap visas, ledningens roll i värdskapsarbetet, värdskap på en teaterscen, värdskap i teamet och värdskap efter vistelsen används och analyserats. En kvalitativ metod i form av intervjuer tillämpades för insamling av primärdata. Slutsatser som kan dras av denna studie är att värdskap kommer till uttryck i olika former, vilket är beroende av vilken service och image hotellen vill förmedla till sina gäster, samt vilken organisationskultur hotellen har. En annan slutsats som kan dras är att värdskap är knutet till bemötandet av gäster.
The continuing increase in traveling has over the years resulted in greater competition between hotels. In order for hotels to receive good reviews to attract new guests whilst simultaneously maintaining relationships with recurring guests they need to stand out among competitors. One way to do so is through exceptional hospitality. Exceptional hospitality means that the hotels services are delivered with care and attention, rather than being viewed as a routine. For this reason, the purpose of this study has been to gain a deeper understanding of how hospitality at hotels in Stockholm can affect the guest's experience from a producer perspective. The following will be researched; the difference between hospitality and service, how hospitality are shown, management’s role in hospitality, hospitality on a theater scene, hospitality in the team and hospitality after a stay at a hotel is used and analyzed. A qualitative method in form of interviews has been used to collect primary data. The results from this study are that hospitality can be shown in different ways. It depends on what type of service or image the hotel wants to communicate to their guests and what type of culture the organisation has and wants to maintain. The final conclusion is that hospitality is connected to the treatment of the guests at the hotel.
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Kleban, Sofia, and Michaela Silvhagen. "Culture in Service Quality Management at the Ibis hotels : Are cultural backgrounds being considered when working with service quality management in large hotel chains?" Thesis, Södertörns högskola, Institutionen för ekonomi och företagande, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-10889.

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The aim of this thesis is to find out whether or not a guest’s cultural background is being considered when working with service quality management in the Ibis hotels. By doing qualitative interviews with both managers and front-office staff at three different Ibis hotels in the Stockholm area, the thesis analyzes the hotel chain’s way of working with service quality management on several levels of hierarchy within the company. The academic world is just starting to acknowledge the effect of culture on customer’s perceptions on service quality, while the tourism industry is still not paying attention. Our research has shown that the Ibis hotels do not consider the cultural background of their guests when working with service quality management, although they do seem to understand that doing so could help them avoid cultural shocks and lower the risks of service failures.
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Dudėnė, Daiva. "Viešbučio – restorano „Via Baltica“ darbuotojų lojalumo įvertinimas." Bachelor's thesis, Lithuanian Academic Libraries Network (LABT), 2013. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2013~D_20130906_112350-30015.

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Darbo objektas: darbuotojų lojalumas. Darbo tikslas – nustatyti viešbučio – restorano „Via Baltica“ darbuotojų lojalumą. Darbo problema: Viešbutyje – restorane „Via Baltica“ pastebima didelė darbuotojų kaita. Dėl to įmonė patiria ir finansinę, ir moralinę žalą, prastėja įmonės įvaizdis. Kokios to priežastys, kokie veiksniai padėtų didinti darbuotojų lojalumą ir sustabdytų darbuotojų kaitą? Darbo uždaviniai: 1. Išnagrinėti darbuotojų lojalumo teorinę sampratą. 2. Atskleisti darbuotojų lojalumo organizacijai teikiamą naudą teoriniu aspektu. 3. Įvertinti darbuotojų lojalumą viešbutyje – restorane „Via Baltica“. Darbo išvados: 1. Išnagrinėjus darbuotojų lojalumo teorinę sampratą matome, kad sąvoka lojalumas apibūdinamas kaip geranoriškumas, susitapatinimas, pasiaukojimas, o ypač atsidavimas ir ištikimybė. Darbuotojų lojalumas apibrėžiamas, kaip žmogaus laisvas pasirinkimas būti ištikimam, atsidavusiam organizacijai, kurioje dirba. 2. Atskleidus darbuotojų lojalumo organizacijai teikiamą naudą teoriniu aspektu teigiame, kad lojalūs darbuotojai teigiamai atstovauja savo įmonę, gerina procesų kokybę, kelia savo kvalifikaciją, dėl nelojalių darbuotojų įmonė patiria finansinius ir moralinius nuostolius. Lojalumo didinimo priemones galima būtų išskirti į materialiąsias ir papildomas, taip pat svarbu – gera atmosfera darbe, teigiamas vadovų požiūris, aiškiai suvokiami organizacijos tikslai, darbuotojo vertinimas. 3. Įvertinus darbuotojų lojalumą viešbutyje – restorane „Via Baltica“... [toliau žr. visą tekstą]
Object of the work: staff loyalty Goal of the work – to identify staff loyalty of the company- hotel-restaurant „Via Baltica“. Problem of the work: In the hotel-restaurant „Via Baltica“ there are noticeable staff changes / move, because of that, the company suffers financial and moral damage, the image of the company lessens. What are the causes of this and what factors could help increase personnel loyalty and stop the change of staff? Tasks of this work: 1. Theoretically to analize the concept of loyalty and staff loyalty. 2. To reveal the benefits of staff loyalty for the company and the theoretical aspects of promotion . 3. To evaluate the staff loyalty of the hotel-restaurant „Via Baltica“. Conclusions: 1. Theoretical analysis of concept of loyalty reveals that it is described as good will, convergence, selflessness, and most importantly – dedication and commitment. Staff loyalty is described as free choice of a man, his commitment, dedication to the company. 2. Loyal personnel positively represent their company, make the quality of the process better, raise their competence, because of unloyal personnel the company suffers financial and moral damages. The means to increase loyalty of staff could be divided into material and additional, also important – a good atmosphere at work, positive approach of the authorities, clear goals of the organisation, evaluation of the personnel. 3. After the evaluation of loyality of the personnel in hotel – restaurant ”Via Baltica”, we... [to full text]
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Šebela, Zdeněk. "Penzion s restaurací, Brno." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2014. http://www.nusl.cz/ntk/nusl-226568.

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The object of the project is to design a pension with restaurant in a remote part of the city that fits into the landscape. The building can be divided into two sub-parts, a restaurant with a background consist of a reinforced concrete and the building with hotel rooms made up of mostly by wooden structures. The pension is covered with a flat roof with has no basement, contact insulated by heat insulation.
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Farrell, Andrew Mark. "The Influence of Full Range Leadership Styles upon the In-Role and Extra-Role Behaviours of UK Hotel Reception Staff." Thesis, Loughborough University, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503337.

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Erlandsson, Caroline, and Elin Gunnerstad. "Konflikthantering : Hur man motverkar konflikter i hotellbranschen." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-68700.

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Books on the topic "Hotel staff"

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Schrago-Lorden, Kate. English for hotel staff. Walton-on-Thames: Nelson, 1989.

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Harkess, Shiona. With pleasure!: English for hotel service staff. Sevenoaks: E. Arnold, 1990.

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Harkness, Shiona. With pleasure!: English for hotel service staff. Walton-on-THames: Nelson, 1992.

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Adamson, Donald. Be our guest: Basic English for hotel staff. New York: Prentice Hall, 1992.

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McHugh, Sheila J. Give my regards to the Beanery: Recollections of a summer staff person at Banff Springs Hotel, 1962-1965. [S.l.]: [S.J. McHugh], 1987.

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Klyuchevskaya, Irina. Personnel management of a hotel company. ru: INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1077352.

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The textbook examines in detail the essence of the personnel management of a hotel company; the specifics of the personnel policy in the field of hospitality; the strategies of hotel companies in the field of recruitment, training, adaptation, building a business career, motivation and release of staff. Innovative strategies in the field of training of personnel of hotel enterprises are considered, recommendations for reducing the level of conflicts and stress among hotel employees are proposed. At the end of each chapter, there are tasks and questions that allow you to consolidate the theoretical material in practice. Meets the requirements of the federal state educational standards of higher and secondary vocational education of the latest generation. For students of educational organizations of higher education, studying in the areas of training 43.03.03 "Hotel business" and 43.03.02 "Tourism" (bachelor's level), and students of professional educational organizations, studying in the specialty 43.02.11 "Hotel service". It can be used for training students of organizations of additional professional education, students of both full-time and distance learning forms. Individual chapters can be useful for college students.
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Chilman, Jane. Stability and retention of staff in the hotel industry: An investigation into employee turnover at the Royal Garden Hotel. Oxford: Oxford Brookes University, 1999.

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Duffay, Mike. The independent UK staff crisis survey of the hotel and catering industry: Results analysis. Northampton: MD Research Services, 1991.

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Duffay, Mike. The independent UK staff crisis survey of the hotel and catering industry: Results analysis. Northampton: MD Research Services, 1991.

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Gova, M. CIMMYT sponsored informal diagnostic survey: Training course : Manicaland Province and training branch staff, Nyanga, Mountclair Hotel, July 25-30, 1988. [Harare]: Agritex, 1988.

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Book chapters on the topic "Hotel staff"

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Feiertag, Howard. "Helpful Tips for Hotel Sales Staff." In Hospitality Sales and Marketing, 417–97. Articles originally published in Hotel management.: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429057205-11.

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Sturman, Michael C., and Robert Ford. "Motivating Your Staff to Provide Outstanding Service." In The Cornell School of Hotel Administration on Hospitality, 142–58. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2015. http://dx.doi.org/10.1002/9781119200901.ch11.

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Tsiotas, Dimitrios, Dimitrios Belias, and Spyridon Niavis. "Internal Marketing on the Tourism Sector: Examination of How the Staff Can Develop on Greek Hotels." In Strategic Innovative Marketing and Tourism, 963–70. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-36126-6_107.

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Davies, Doug, and Liang Wei. "Staff retention in the hotel industry." In Human Resources Management in China, 119–27. Elsevier, 2011. http://dx.doi.org/10.1016/b978-1-84334-552-7.50010-9.

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Camillo, Angelo, Francesca Di Virgilio, and Loredana Di Pietro. "Staff Turnover at the Crossboarder Hotel Company." In Handbook of Research on Global Hospitality and Tourism Management, 520–31. IGI Global, 2015. http://dx.doi.org/10.4018/978-1-4666-8606-9.ch026.

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This chapter endeavors to draw attention to staff turnover in the hospitality industry by analyzing a company, which will be referred to as “Crossboarder Hotel Company”. The actual name has been disguised to maintain the company's confidentiality. The chapter discusses the causes and effects of employee turnover and ways to prevent turnover. Turnover is divided into three categories: job dissatisfaction, errors in employee selection, and poor management. The common cause of turnover however; is job dissatisfaction which affects employees well-being. A survey instrument that included measures of job satisfaction, and demographic information was used to collect information from hotel employees of an American Hotel Chain we refer to as the “Crossboarder Hotel Company”, geographically dispersed in Georgia, Alabama, California, North Carolina, Arizona, Texas, Utah, and Indiana. Data from 78 respondents were collected over a three-year period. The results show that favouritism, nepotism, lack of responsibility and accountability, lack of training and improper communication negatively contributed to job satisfaction.
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"Appendix 4 Staff recruitment organizations." In Human Resource Management in the Hotel and Catering Industry, 243–44. Routledge, 2017. http://dx.doi.org/10.4324/9781315266725-23.

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"Appendix 7 Effective staff training." In Human Resource Management in the Hotel and Catering Industry, 249–69. Routledge, 2017. http://dx.doi.org/10.4324/9781315266725-26.

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Lancaster, Geoff, and Diana Luck. "Applications of Customer Relationship Marketing in the UK Hospitality Industry." In Successful Customer Relationship Management Programs and Technologies, 188–209. IGI Global, 2012. http://dx.doi.org/10.4018/978-1-4666-0288-5.ch014.

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This paper aims to research the hospitality industry to gauge dimensions of Customer Relationship Management (CRM) that resonate with guests and employees. An uncovering of perceptual differences of hotel guests and employees was sought to assess its application within the London hotel industry and to investigate CRM as an emerging concept. The global hotel market contains many brands and partnerships, and CRM is significant, because differentiation becomes easier for those with potential to develop long-term customer relationships. Despite being differentiated by star ratings, most hotels in London offer similar core products and services. In this regard, development of relationships with customers can be considered emphatic to the London hotel industry. Methodologically, triangulation of data and theories was used in this paper to investigate staff and customers. A standardised questionnaire gauged elements regarded as being part CRM with the objective to assess differential CRM perceptions and their relevancy to the hotel industry in contemporary terms. Findings suggest CRM become an integral part of a hotel’s offerings and operations.
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Chen, Jenny. "The Role of Human Resources in Hotels in China." In Educational Strategies for the Next Generation Leaders in Hotel Management, 164–81. IGI Global, 2015. http://dx.doi.org/10.4018/978-1-4666-8565-9.ch007.

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There was a famous saying from the celebrated hotelier, “king of hoteliers and hotelier to kings,” Mr. Cesar Ritz, that a good person is priceless (Leng, 2013). Human resources has always played a very important role in hotels. This is because the hotel industry is a labor-intensive industry that requires great contribution and support from human resources to identify and recruit the required staff, train and manage the manpower to fill the various jobs, and retain and develop the talented employees for greater responsibilities or higher positions. This chapter displays the changes of the role of human resources in hotels in China and its significant impact of the changes to the industry. In addition, this chapter also provides its unique points of view in the part of Solutions and Recommendations and in the part of Future Research Directions.
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Breda, Zelia, Rui Costa, Gorete Dinis, and Amandine Angie Martins. "eWOW of Guests Regarding Their Hotel Experience." In Handbook of Research on Social Media Applications for the Tourism and Hospitality Sector, 295–308. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-1947-9.ch017.

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Online comments are increasingly mentioned as an important source of information, simplifying consumers' buying decisions. Online user-generated content has become one of the main sources of information for tourists, who themselves become creators of their own online content. This chapter focuses on sentiment analysis of comments made on TripAdvisor regarding one resort located in the Algarve region, in Portugal. The resort has good reviews, which means that the eWOM is positive. The highest scores relate to the resort's cleanliness, location and quality of sleep, and those that were less relevant were the value for money, the rooms and the service. The most dominant emotion is joy, followed by an analytical response. Negative emotions, such as sadness and anger, were not found very often in the online reviews. These results could be explained by the quality of the service, the kindness of the staff, the facilities for children, the entertainment, and the location, attributes that were often highlighted in the comments.
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Conference papers on the topic "Hotel staff"

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Tang, Xiuli, and Yingkang Gu. "Research on hotel staff job satisfaction: The case of Shanghai." In 2010 2nd IEEE International Conference on Information Management and Engineering. IEEE, 2010. http://dx.doi.org/10.1109/icime.2010.5477439.

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Xue, Yiming, and Di Qu. "Effective Ways and Key Issues of EAP Application in Hotel Staff." In 2011 International Conference on Management and Service Science (MASS 2011). IEEE, 2011. http://dx.doi.org/10.1109/icmss.2011.5998092.

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A., Khachapuridze. "STAFF MOTIVATION AS A SOURCE OF COMPETITIVE POSITION OF HOTEL BUSINESS ESTABLISHMENTS." In TOURISM OF THE XXI CENTURY: GLOBAL CHALLENGES AND CIVILIZATION VALUES. Київський національний торговельно-економічний університет, 2020. http://dx.doi.org/10.31617/k.knute.2020-06-01.04.

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Xiang, Mingyin, and Li Li. "The Optimal Design of Hotel Staff Incentive Compensation Contract under Turnover Rate." In 2017 International Conference on Applied Mathematics, Modelling and Statistics Application (AMMSA 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/ammsa-17.2017.51.

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Wentao, Niu, and Zhang Chunguo. "Exploration on the Career Development of Ecology Tourism Economy Hotel Core Staff." In 2014 Conference on Informatisation in Education, Management and Business (IEMB-14). Paris, France: Atlantis Press, 2014. http://dx.doi.org/10.2991/iemb-14.2014.53.

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Tokarz-Kocik, Anna. "Staff turnover as a kind of personnel risk in hotel enterprises in Poland." In International Conference on Applied Research in Business, Management and Economics. Acavent, 2019. http://dx.doi.org/10.33422/bmeconf.2019.12.902.

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Stanojevic, Ljiljana. "USING INNOVATIVE TECHNOLOGIES TO REDUCE HEALTH RISK AND RESTORE TRAVELERS’ CONFIDENCE." 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/tisc21299ls.

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During last year tourism and hospitality industry recorded significant losses due to the Covid-19 pandemics. One of the reasons is that indoor activities have been recognized as one of the main contributor to virus spread. Innovative technologies can play a key role in reducing indoor interaction between guests and staff, keeping social distancing, and providing a high level of cleaning standards. This research aimed to examine whether the implementation of innovative technologies may influence customers’ perception of health risk and whether their implementation in hotels may lead to greater travelers’ confidence in the COVID-19 era. An experimental study was conducted using online customer samples. The purposed questionnaire was developed based on preventive measures taken by leading hotels and hotel chains. The sample includes 180 examinees between 20 and 54 years of age. The results indicate that the implementation of innovative technologies in reducing contact and enhancing cleanliness have a significant impact on customers’ perceived health risk and restoring travelers’ confidence.
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Kaya, Muharrem, and Azamat Maksüdünov. "Students’ Perception Toward Business Ethics in Hotel Businesses." In International Conference on Eurasian Economies. Eurasian Economists Association, 2017. http://dx.doi.org/10.36880/c09.02016.

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Nowadays, business ethics and social responsibility are main factors effecting long term success of businesses. Previous studies indicate that the issue of business ethics is evaluated according to the opinions of employees, potential employees and managing staff. The main purpose of this paper is to evaluate business ethics climate of hotel enterprises through the eyes of tourism students. The primary data was obtained from face-to-face interviews with students (n=107) of Kyrgyzstan-Turkey Manas University Vocational School, who have an internship in Antalya province of Turkey. The data were analyzed using descriptive statistics and t-test. As a result of the research, it has been determined that the perceptions of the students on the business ethics are generally positive. In addition, it has been determined that the students' perceptions toward business ethics differ according to gender, ethics courses and departments, where students spent their internships.
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Wang, Xia. "An Empirical Study on the Content of Psychological Contract -- Taking Chinese hotel staff as the research object." In Proceedings of the 2018 4th International Conference on Social Science and Higher Education (ICSSHE 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/icsshe-18.2018.129.

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Deng, Guizhi, Huiying Qiu, and Xingfeng Wang. "Research on the Relationship Between Team Psychological Capital, Team Collective Work Satisfaction and Work Input of Hotel Staff." In 2020 International Conference on Advanced Education, Management and Social Science (AEMSS2020). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200723.117.

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Reports on the topic "Hotel staff"

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Levesque, Justine, Nathaniel Loranger, Carter Sehn, Shantel Johnson, and Jordan Babando. COVID-19 prevalence and infection control measures at homeless shelters and hostels in high-income countries: protocol for a scoping review. York University Libraries, 2021. http://dx.doi.org/10.25071/10315/38513.

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The COVID-19 pandemic has disproportionately impacted people experiencing homelessness. Homeless shelters and hostels, as congregate living spaces for residents with many health vulnerabilities, are highly susceptible to outbreaks of COVID-19. A synthesis of the research-to-date can inform evidence-based practices for infection, prevention, and control strategies at these sites to reduce the prevalence of COVID-19 among both shelter/hostel residents and staff. Methods: A scoping review in accordance with Arksey and O’Malley’s framework will be conducted to identify literature reporting COVID-19 positivity rates among homeless shelter and hostel residents and staff, as well as infection control strategies to prevent outbreaks in these facilities. The focus will be on literature produced in high-income countries. Nine academic literature databases and 11 grey literature databases will be searched for literature from March 2020 to July 2021. Literature screening will be completed by two reviewers and facilitated by Covidence, a systematic review management platform. A third reviewer will be engaged to resolve disagreements and facilitate consensus. A narrative summary of the major themes identified in the literature, numerical counts of relevant data including the COVID-19 positivity rates, and recommendations for different infection control approaches will be produced. Discussion: The synthesis of the research generated on COVID-19 prevalence and prevention in homeless shelters and hostels will assist in establishing best practices to prevent the spread of COVID-19 and other airborne diseases at these facilities in high-income countries while identifying next steps to expand the existing evidence base.
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