Relevant bibliographies by topics / The hospitality

Contents

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

Academic literature on the topic 'The hospitality'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "The hospitality"

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Suprabowo, Gunawan Yuli Agung. "Memaknai Hospitalitas di Era New Normal: Sebuah Tinjauan Teologis Lukas 10:25-37." HARVESTER: Jurnal Teologi dan Kepemimpinan Kristen 5, no. 1 (June 16, 2020): 43–58. http://dx.doi.org/10.52104/harvester.v5i1.29.

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Abstract : Hospitality in the new normal era has brought new problems because the actions of hospitality towards other people are at risk of corona virus. Therefore the construction of hospitality needs to be reformulated amid a changing context. This was done through a study of the text of Luke 10: 25-37 with the historical critical method. From the results of the study is found several theological points. First, hospitality must be based on compassion which will enable a person to empathize for strangers although faced with a difficult situation. Second, acts of hospitality need to be done collaboratively across groups, ethnicity and religions facing of an increase in the communities affected by Covid-19. Third, the construction of hospitality need to be done with a digital technology media approach that functions intertwined with human interaction and is beneficial in presenting the hospitality of God to anyone penetrating geographical boundaries.Keywords: hospitality, compassion, collaborative, digital technology. Abstrak: Hospitalitas di era new normal telah membawa persoalan baru karena tindakan hospitalitas terhadap orang lain menjadi beresiko pada penularan virus corona. Karenanya konstruksi hospitalitas perlu dirumuskan kembali di tengah konteks yang sudah berubah. Hal itu dilakukan melalui penelitian teks Lukas 10:25-37 dengan metode historis kritis. Dari hasil penelitian ditemukan beberapa pokok teologis. Pertama, hospitalitas harus berpijak pada belas kasih yang akan memampukan seseorang untuk berempati terhadap orang asing walau diperhadapkan pada situasi yang sulit. Kedua, tindakan hospitalitas perlu dilakukan secara kolaboratif lintas kelompok, etnik, dan agama dalam menghadapi meningkatnya masyarakat yang terdampak Covid-19. Ketiga, konstruksi hospitalitas perlu dilakukan dengan pendekatan media tehnologi digital yang berfungsi terjalinnya interaksi antar manusia dan bermanfaat dalam menghadirkan keramahtamahan Allah pada siapapun menembus batas-batas geografis.Kata kunci: hospitalitas, belas kasih, kolaboratif, tehnologi digital.
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Lugosi, Peter. "Exploring the hospitality-tourism nexus: Directions and questions for past and future research." Tourist Studies 21, no. 1 (January 5, 2021): 24–35. http://dx.doi.org/10.1177/1468797620985778.

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Hospitality has often been conceived primarily as a supporting component of the tourism product. This commentary synthesises inter and multidisciplinary literature to examine alternative and more complex intersections of hospitality and tourism. It discusses four thematic areas of hospitality research: labour; the transformation of place (experiences); socio-material and socio-technological practice; and human encounters. It argues that applying hospitality as a sensitising concept in these domains of enquiry, and studying hospitality’s abstract and concrete dimensions, enhances our understanding of tourism as socio-economic phenomena and a global system, and helps to appreciate tourism’s implications for multiple stakeholders. Moreover, it proposes a range of questions for future research.
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Swain, Sara. "Feral Hospitality: Thinking Outside the House With Kedi." Public 31, no. 61 (December 1, 2020): 90–173. http://dx.doi.org/10.1386/public_00028_1.

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Our current understandings of hospitality are largely informed by the Western European philosophical tradition. This tradition, however, restricts accommodation to the proprietary space of the human house, or to its equivalent, the nation state. Both can only offer a constrained, exclusive, and temporary welcome. This has significantly limited the possibilities for imagining and practicing hospitality. In order to challenge the perceived scarcity at the heart of hospitality’s spatial imaginary, this essay turns to Kedi, Ceyda Torun’s 2016 documentary about Turkish street cats. Using the film as a guide, it explores what hospitality can look like outside the house. By tending to the relationships between cats and the people of Istanbul, the film offers a glimpse of a more capacious, creaturely, and cosmopolitan alternative I call, “feral Hospitality.” This is an itinerant and performative hospitality that produces rather than consumes space.
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Isayev, Elena. "Hospitality." Migration and Society 1, no. 1 (December 1, 2018): 7–21. http://dx.doi.org/10.3167/arms.2017.010103.

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This article provides a historical perspective to understand better whether hospitality persists as a measure of society across contexts. Focusing on Homer and later Tragedians, it charts ancient literature’s deep interest in the tensions of balancing obligations to provide hospitality and asylum, and the responsibilities of well-being owed to host-citizens by their leaders. Such discourse appears central at key transformative moments, such as the Greek polis democracy of the fifth century BCE, hospitality becoming the marker between civic society and the international community, confronting the space between civil and human rights. At its center was the question of: Who is the host? The article goes on to question whether the seventeenth-century advent of the nation state was such a moment, and whether in the twenty-first century we observe a shift towards states’ treatment of their own subjects as primary in measuring society, with hospitality becoming the exception to be explained.
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Isayev, Elena. "Hospitality." Migration and Society 1, no. 1 (December 1, 2018): 7–21. http://dx.doi.org/10.3167/arms.2018.010103.

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This article provides a historical perspective to understand better whether hospitality persists as a measure of society across contexts. Focusing on Homer and later Tragedians, it charts ancient literature’s deep interest in the tensions of balancing obligations to provide hospitality and asylum, and the responsibilities of well-being owed to host-citizens by their leaders. Such discourse appears central at key transformative moments, such as the Greek polis democracy of the fifth century BCE, hospitality becoming the marker between civic society and the international community, confronting the space between civil and human rights. At its center was the question of: Who is the host? The article goes on to question whether the seventeenth-century advent of the nation state was such a moment, and whether in the twenty-first century we observe a shift towards states’ treatment of their own subjects as primary in measuring society, with hospitality becoming the exception to be explained.
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van de Weijenberg, Astrid. "Hospitality." Management Kinderopvang 25, no. 3 (May 2019): 17. http://dx.doi.org/10.1007/s41190-019-0051-9.

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Young, William C., and Said M. Ladki. "Hospitality." Journal of Nutrition in Recipe & Menu Development 2, no. 1 (June 11, 1996): 43–58. http://dx.doi.org/10.1300/j071v02n01_05.

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Jeter, Kris. "Hospitality." Marriage & Family Review 17, no. 1-2 (August 9, 1991): 135–58. http://dx.doi.org/10.1300/j002v17n01_08.

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Maddox, Marjorie. "Hospitality." Spiritus: A Journal of Christian Spirituality 18, no. 2 (2018): 268. http://dx.doi.org/10.1353/scs.2018.0035.

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Gunderman, Richard B. "Hospitality." Journal of the American College of Radiology 6, no. 11 (November 2009): 746–48. http://dx.doi.org/10.1016/j.jacr.2009.07.020.

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Dissertations / Theses on the topic "The hospitality"

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Lindholm, Lois. "Hospitality Fostering Integration : Reassessing Hospitality in Migration Ethics." Thesis, Linköpings universitet, Institutionen för kultur och kommunikation, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-159946.

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This thesis analyses the concept of hospitality in the context of migration ethics. The underlying philosophical ideas of Kant, Levinas and Derrida are outlined and critically discussed. The use of hospitality in migration ethics as mainly a concern within the political dimension of society, devalues the concept and neglects the social dimension of hospitality. I argue that migration ethics should be more concerned with integration and that it is more relevant to speak of hospitality in relation to integration rather than migration, since hospitality has to do with interpersonal interactions. In order to view hospitality in the social dimension of society, I present some cases of interpersonal hospitality practiced today. Drawing from those examples whilst using a virtue ethics approach, I consider three virtues that I deem to be prerequisites for hospitality: courage, humility and patience. Hospitality is a rich and multi-layered concept and practice. I conclude that one such layer is hospitality fostering integration. That is, hospitality functioning as social cohesion with a potential to bring different parts together as a whole.
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Conocimiento, Dirección de Gestión del. "Cornell Hospitality Quarterly." SAGE Publishing, 2004. http://hdl.handle.net/10757/655286.

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Miller, Christopher Lee. "Architecture and Hospitality." Thesis, Virginia Tech, 2021. http://hdl.handle.net/10919/103820.

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Architecture and hospitality go hand in hand. This thesis is a study of an architecture of hospitality that is informed by both site, culture, and climate conditions as well as cultural changes in the hospitality industry under the new conditions brought on by the Covid-19 pandemic.
Master of Architecture
The term "hospitality" usually is considering a place to sleep, eat, or enjoy oneself (Disney), but architects look at the term differently. We want to make something that is inviting and pleasing for the users. This thesis looks at what makes something hospitable.
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Rudchenko, Veronika. "Customer satisfaction in Hospitality." Doctoral thesis, Universitat Rovira i Virgili, 2017. http://hdl.handle.net/10803/456299.

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La presente tesis doctoral tiene como objetivo principal analizar la satisfacción del cliente en tres hoteles de diferente categoría, desde tres a cinco estrellas, situados en la ciudad de San Petersburgo en Rusia. La estructura de la tesis doctoral se presenta en tres partes bien diferenciadas: (1) Se realiza una profunda revisión sistemática de la literatura sobre la satisfacción del cliente centrándose particularmente en las ciencias sociales y la economía, analizando también las diferencias observadas por regiones geográficas comparando los resultados de la literatura internacional con los obtenidos en revistas científicas rusas; (2) se analiza después las peculiaridades que presenta esta literatura en un contexto más adecuado al objeto de estudio de esta investigación cómo es el turismo donde se presenta un análisis bibliométrico así como un estudio de los principales determinantes y consecuencias de la satisfacción en el campo del turismo; y (3) se presentan dos aplicaciones empíricas utilizando los resultados obtenidos mediante la aplicación de un modelo híbrido multicriterio basado en la lógica borrosa y en la técnica de comportamiento global obtenida por la comparación existente con las soluciones ideales observadas en el conjunto de la muestra analizada. De esta forma, la parte empírica presenta dos trabajos que analizan el papel que juega el género y la edad en la satisfacción experimentada en los hoteles analizando de forma global el conjunto de los hoteles incluidos en la muestra, así como los resultados obtenidos para los hoteles de tres y cuatro estrellas. Los resultados obtenidos permiten concluir que la edad y el género influyen de manera decisiva en la satisfacción del cliente discutiéndose importantes implicaciones de gestión que tienen que considerarse por los agentes económicos implicados.
La present tesi doctoral té com a objectiu principal analitzar la satisfacció del client en tres hotels de diferent categoria, des de tres a cinc estrelles, situats a la ciutat de Sant Petersburg a Rússia. L'estructura de la tesi doctoral es presenta en tres parts ben diferenciades: (1) Es realitza una profunda revisió sistemàtica de la literatura sobre la satisfacció del client centrant-se particularment en les ciències socials i l'economia, analitzant també les diferències observades per regions geogràfiques comparant els resultats de la literatura internacional amb els obtinguts en revistes russes; (2) s'analitza després les peculiaritats que presenta aquesta literatura en un context més adequat a l'objecte d'estudi d'aquesta investigació com és el turisme on es presenta una anàlisi bibliomètrica així com un estudi dels principals determinants i conseqüències de la satisfacció en el camp del turisme; i (3) es presenten dues aplicacions empíriques utilitzant els resultats obtinguts mitjançant l'aplicació d'un model híbrid multicriteri basat en la lògica borrosa i en la tècnica de comportament global obtinguda per la comparació existent amb les solucions ideals observades en el conjunt de la mostra analitzada . Així, la part empírica presenta dos treballs que analitzen el paper que juga el gènere i l'edat en la satisfacció experimentada en els hotels analitzant de manera global el conjunt dels hotels inclosos en la mostra, així com els resultats obtinguts per als hotels de tres i quatre estrelles. Els resultats obtinguts permeten concloure que l'edat i el gènere influeixen de manera decisiva en la satisfacció del client discutint importants implicacions de gestió que han de considerar-se pels agents econòmics implicats.
The main objective of this dissertation is to analyze customer satisfaction in three different hotels, from three to five stars, located in the city of Saint Petersburg in Russia. The structure of the doctoral thesis is presented in three distinct parts: (1) A thorough systematic review of the literature on client satisfaction is carried out, focusing particularly on the social sciences and economics, also analyzing the differences observed by geographic regions by comparing the results of the international literature with those obtained in Russian scientific journals; (2) we analyze the peculiarities presented by this literature in a context more appropriate to the object of study of this research as is the tourism where a bibliometric analysis is presented as well as a study of the main determinants and consequences of satisfaction in the field of tourism; and (3) two empirical applications are presented using the results obtained through the application of a multicriteria hybrid model based on the fuzzy logic and on the global behavior technique obtained by the existing comparison with the ideal solutions observed in the analyzed sample. Two empirical exercises are presented that analyze the role of gender and age in the satisfaction experienced in hotels by analyzing overall the hotels included in the sample, as well as the results obtained for hotels of three and four stars. The results obtained allow us to conclude that age and gender decisively influence client satisfaction by discussing important management implications that have to be considered by the economic agents involved.
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Von, Lengeling Volkher Heinrich Christoph. "Borderline hospitality: homestays as a commercial hospitality development project in Grahamstown, Eastern Cape." Thesis, Rhodes University, 2016. http://hdl.handle.net/10962/706.

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This study started as an anthropological investigation of commercial hospitality from the point of view of the hands-on host. The chosen case study for this investigation was the Kwam eMakana Government Initiated Poverty Alleviation Project which offered homestays in the townships of Grahamstown East since 2004. Homestays are the most intimate form of commercial hospitality, one step removed from non-commercial or social hospitality. Even at the homestay level there is a conceptual conflict between poverty and (Westernized) commercial hospitality, however, Kwam homes are more middle class than poor. Later the investigation revealed the deeper-seated form of poverty of the Kwam participants being (almost) illiterate. Kwam was a development project like many others, in which huge amounts of money were spent in the name of the project but very little of the benefits reached the intended beneficiaries. Thus, as fieldwork ensued, the emphasis of research migrated from an empirical study of homestay hospitality, to actively assist with the struggle of the Kwam hostesses to maintain the project and gain autonomy for themselves. This study was from the outset reflexive, as the host’s point of view could technically only be presented by auto-ethnography. Then the investigation shifted to a form of engaged anthropology far exceeding advocacy as it is usually understood. The presentation of this can be called radical reflexivity, while it is simultaneously an ethnographical account in the sense of anthropology ‘at home’. It also implied, besides ethical concerns, revisiting literary sensibilities, such as the use of a third person narrative for the reflexive account. To conceptualize the development process of both Kwam and the research interventions Bourdieu’s ‘totality of capital’ (in which the strands of economic, symbolic, cultural and social capitals intertwine) proved most useful. By assessing the various capitals the development of the project and the power struggles central to it can be understood. This study confirms that long-term anthropological investigation is best suited to the study of development projects, if not necessary for real development to be effected. Reflexivity and ethnography are complementary methods to reveal truths which under certain research circumstances may have been very difficult or even impossible to research.
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Boyne, Stevan. "Leadership and motivation in hospitality." Thesis, Bournemouth University, 2012. http://eprints.bournemouth.ac.uk/20767/.

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Customer contact service employees in hospitality organisations have a critical role to play in satisfying customers’ expectations. However, it is recognised that hospitality service jobs are often associated with low pay, long and anti-social hours, unstable and seasonal employment, low job status, a lack of career opportunities and poor levels of benefits. In the light of factors such as these, which are likely to militate against high levels of motivation - and consequently to reduce the quality of customer service - addressing hospitality customer service employees’ motivation can be viewed as a priority for hospitality management. Inspirational, motivational leaders can motivate employees to ‘perform beyond expectations’ and previous studies of leadership in hospitality have demonstrated a number of positive outcomes related to the presence of inspirational leaders. No studies have been identified, however, that have measured the specific influence of motivational leadership on hospitality service employees’ job performance. To evaluate the contribution of motivational leadership to employee work motivation, work motivation was measured using both employee attitudes and job performance. Data were collected from a sample of non-supervisory waiting staff in hotel businesses in the UK. In total, two hundred and thirteen usable survey forms were returned from twenty seven UK hotels with table service restaurants. All of the participating organisations were rated as three or four stars and the mean number of non-supervisory waiting staff in these hotels was twenty three. The study finds that motivational leadership, alongside employee perceptions of empowerment and employees’ work orientations, contributes positively to both work attitudes and job performance. The research also finds that motivational leadership enhances employees’ work meaning and understanding of organisational goals (mission clarity). In addition to its empirical dimensions, the research contributes to hospitality studies theory by critically appraising the leadership-related hospitality literature and making recommendations for the future progress of hospitality leadership studies.
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Kamari, Muhamad Naim. "Hospitality graduates : an employability model." Thesis, University of Surrey, 2003. http://epubs.surrey.ac.uk/2097/.

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Van, Oudtshoorn Clive Niel. "Elements in global hospitality expansion." Thesis, Nelson Mandela Metropolitan University, 2012. http://hdl.handle.net/10948/d1019970.

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This study reflects an investigation into four elements that could affect global expansion strategies within the hotel industry. In both emerging and developed economies, the increased growth within the services sector has become more apparent. There is considerable knowledge and literature available on the process of internationalisation, globalisation and expansion within the services sector and as this information is important to understand the internationalisation process itself, the decision to expand (cross border) presents a number of opportunities and challenges to the hotel industry. Hotels are comprised of a number of divisions and departments, which collectively offer unique services and facilities to various markets. Within this context, careful consideration is required with respect to an organisation‟s overall strategic objectives, the internal structure and how government and cultural influences and differences affect global expansion. Organisational matters such as strategic objectives as well as operational functions such as financial, marketing and sales, human resources and organisational design must also be considered as hotels require synergy within each of these various components in order to function optimally. When international or globalisation opportunities present themselves or are proactively sought, organisations need to ensure that various factors are clearly understood, analysed and identified. These include the most appropriate strategy required, the organisations own internal capacity levels, governmental influences and cultural dynamics. An in-depth literature review regarding the internationalisation process was conducted where-after a review was compiled and interviews set up with directors of hotel groups who are responsible for global expansion within their respective organisations. The sample included three local South African and two international hotel groups who either were contemplating or who had already expanded internationally. It is evident that hotel companies have a preference to non-equity based expansion either through management contracts or joint ventures. In addition, expansion into emerging markets required a different approach to that of developed markets and a unique understanding of the government and cultural influences of the host country was required.
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Ogbeide, Godwin-Charles A. "Employability skills and students' self-perceived competence for careers in hospitality industry." Diss., Columbia, Mo. : University of Missouri-Columbia, 2006. http://hdl.handle.net/10355/4403.

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Thesis (Ph. D.) University of Missouri-Columbia, 2006.
The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 7, 2007) Includes bibliographical references.
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Kim, Jung Hee (Ginny). "Career expectations and requirements of undergraduate hospitality students and the hospitality industry an analysis of differences : a thesis submitted to AUT University in partial fulfilment of the requirements for the degree of Master of International Hospitality Management (MIHM), 2008 /." Click here to access this resource online, 2008. http://hdl.handle.net/10292/477.

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The hospitality industry has seen rapid growth through the last three decades. The hospitality industry in New Zealand is still growing steadily. According to the Ministry of Tourism (2008, para. 3), “Visitor expenditure is forecast (from 2008 to 2014) to increase from $13.73 billion to $19.05 billion per annum, an increase of 41.4%” (Ministry of tourism, 2008b). Therefore, in response to the needs of the industry, training providers have established a number of hospitality, leisure, travel and tourism degrees (O'Mahony & Sillitoe, 2001). However, previous studies have identified that hospitality management degrees tend to lack importance in the actual world (Harkison, 2004a, 2004b; Steele; 2003). Hospitality management students seem to rate the value of their degrees higher than do employees in the industry (Collins, 2002; Raybould & Wilkins, 2005). Therefore, there are gaps between the expectations and assumptions of students and those of hospitality professionals, which have led to problems in the hospitality industry. This study has taken three steps to identify: 1) how career expectations, assumptions and requirements differ between undergraduate hospitality management students and management employees in the hospitality industry; 2) The working histories of managerial employees and their perceptions of the industry’s needs; 3) Establish the perceived value of hospitality management degrees amongst hospitality management undergraduate students and the hospitality industry. To do so, a comprehensive literature review was undertaken, and questionnaires were collected from 137 undergraduates enrolled in a Bachelor of International Hospitality Management degree at AUT University and 74 managerial employees in the hotel industry. After an analysis of the data, the researcher examined and compared the results of both groups’ data with relation to the findings of the literature review. The following key points emerged from the research: most students expected that they would work in the hospitality industry after completing their course and supposed that their first work field would be in a Food and Beverage department at a management trainee level. The results of the survey show a match between students’ long-term career expectations and the working history of employees. Students also seem to understand the environment of the hospitality industry well. These results show that students organise well, planning for their future careers, and these results were similar with those of some previous studies (Brien, 2004; Harkison, 2004b; Jenkins, 2001). The results of this study identified similarities and differences of perceptions between undergraduate students and managerial employees in the hotel industry. Similarities of students’ perceptions and managerial employees’ perceptions are; • Commitment is rated as the most important factor in determining success, while personality is rated the most important attribute for an employee in the hospitality industry. • A degree in hospitality management is not recognised as an important qualification by students or employee respondents. Working experience is more important than a bachelor degree of hospitality management for a prospective employee. • Students and managerial employees believe that the hospitality educators know the industry well, although educators and employees have different understandings of career expectations. • Both parties believe that internship might help hospitality students’ careers in the industry. Differences of perceptions between undergraduate students and managerial employees are; • Students believe that knowledge of the industry and experience are the most significant factors for a new employee in the hospitality industry but employees indicate personality. • Employees believe that using initiative skills are the most important factor for an employee’s career development, whereas students answer communication skills. • Students believe that a hospitality management bachelor degree will contribute more to the hotel business but employees believe that having three years’ experience will contribute more. • Students consider that an employee with a bachelor’s degree in hospitality will receive higher starting salaries than someone without, but employees disagree. • Students suggest that a bachelor of hospitality management degree will affect opportunities for promotion, but employees do not share that opinion. This study found that even if students and managerial employees share some common opinions, many gaps still exist between them. Therefore, the researcher suggests recommendations relating to students’ expectations and assumptions of their job entry level, the working environment in the hospitality industry, the needs of the hospitality industry, and the value of a bachelors degree of hospitality management. Furthermore, the researcher identifies some limitations of this study and areas for further research.
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Books on the topic "The hospitality"

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Pennell, Ann. Hospitality. Coventry: SCIP, 1995.

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Business and Technician Education Council (Great Britain) and Edexcel (Organization), eds. Hospitality. Harlow: Heinemann, 2008.

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Dahl), Schulz Christian (Christian, ed. Hospitality. New York, NY: Ferguson, 2010.

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Illinois. Dept. of Employment Security. Hospitality. Springfield, Ill.]: Illinois Dept. of Employment Security, 2001.

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1959-, Hope Nicholas, and Wooten Jamie, eds. Southern hospitality. New York, NY: Dramatists Play Service, 2008.

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Webb, Larry. Hospitality supervision. East Lansing, Mich. (1407 S. Harrison Rd., P.O. Box 1240, East Lansing): Educational Institute of the American Hotel & Motel Association, 1991.

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Hospitality security. Boca Raton, FL: CRC Press, 2012.

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Hospitality branding. Ithaca: Cornell University Press, 2012.

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Kavanaugh, Raphael R. Hospitality supervision. 2nd ed. East Lansing, Mich: Educational Institute of the American Hotel & Motel Association, 1995.

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Lennon, John. Hospitality management. London: Hodder & Stoughton, 1990.

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Book chapters on the topic "The hospitality"

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Pineda, Ana María. "Hospitality." In The Wiley-Blackwell Companion to Religion and Social Justice, 306–18. Chichester, UK: John Wiley & Sons, Ltd, 2012. http://dx.doi.org/10.1002/9781444355390.ch20.

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McMaster, Juliet. "Hospitality." In Jane Austen the Novelist, 47–58. London: Palgrave Macmillan UK, 1996. http://dx.doi.org/10.1057/9780230375468_4.

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Balch, Alex. "Hospitality." In Immigration and the State, 225–42. London: Palgrave Macmillan UK, 2016. http://dx.doi.org/10.1057/978-1-137-38589-5_10.

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Lugosi, Peter. "Hospitality." In Encyclopedia of Tourism, 433–36. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-01384-8_101.

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Lugosi, Peter. "Hospitality." In Encyclopedia of Tourism, 1–4. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-01669-6_101-1.

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McMaster, Juliet. "Hospitality." In Jane Austen the Novelist, 47–58. London: Palgrave Macmillan UK, 1996. http://dx.doi.org/10.1007/978-1-349-24680-9_4.

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Nergaard, Siri. "Hospitality." In Translation and Transmigration, 66–92. London ; New York : Routledge, 2021. | Series: New perspectives in translation and interpreting studies: Routledge, 2020. http://dx.doi.org/10.4324/9781003141716-4.

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Chon, Kaye. "On hospitality." In Hospitality in Asia, 9–16. London ; New York : Routledge, 2019.: Routledge, 2019. http://dx.doi.org/10.4324/9780429426148-2.

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Williams, Cynthia Schoolar. "Keeping Hospitality." In Hospitality and the Transatlantic Imagination, 1815–1835, 1–41. New York: Palgrave Macmillan US, 2014. http://dx.doi.org/10.1057/9781137340054_1.

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Orr-Ewing, Jonathan. "Selling Hospitality." In The Diversity of Management, 3–13. London: Palgrave Macmillan UK, 1994. http://dx.doi.org/10.1007/978-1-349-13087-0_1.

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Conference papers on the topic "The hospitality"

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Gude, Rasmus. "Digital hospitality." In the International Conference. New York, New York, USA: ACM Press, 2010. http://dx.doi.org/10.1145/1842993.1843098.

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Coleman, Emma. "Hospitality and Mood." In the Southern African Institute for Computer Scientist and Information Technologists Annual Conference 2014. New York, New York, USA: ACM Press, 2014. http://dx.doi.org/10.1145/2664591.2664621.

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Ikkala, Tapio, and Airi Lampinen. "Monetizing Network Hospitality." In CSCW '15: Computer Supported Cooperative Work and Social Computing. New York, NY, USA: ACM, 2015. http://dx.doi.org/10.1145/2675133.2675274.

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Agrawal, Ashish, and T. V. Prabhakar. "Hospitality of cloud platforms." In the 28th Annual ACM Symposium. New York, New York, USA: ACM Press, 2013. http://dx.doi.org/10.1145/2480362.2480441.

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Liu, Shu-Chuan, and Chung-Hao Chen. "Balanced Scorecard in Hospitality." In 2013 7th International Conference on Complex, Intelligent, and Software Intensive Systems (CISIS). IEEE, 2013. http://dx.doi.org/10.1109/cisis.2013.120.

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Radović, Nikica, and Tijana Radojević. "OPERATIONAL BUDGETING IN HOSPITALITY." In FINIZ 2014. Belgrade, Serbia: Singidunum University, 2014. http://dx.doi.org/10.15308/finiz-2014-43-44.

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

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Srivastava, Saurabh, and T. V. Prabhakar. "Hospitality of chatbot building platforms." In the 2nd ACM SIGSOFT International Workshop. New York, New York, USA: ACM Press, 2019. http://dx.doi.org/10.1145/3340495.3342751.

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Ikkala, Tapio, and Airi Lampinen. "Defining the price of hospitality." In the companion publication of the 17th ACM conference. New York, New York, USA: ACM Press, 2014. http://dx.doi.org/10.1145/2556420.2556506.

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Somlai, Réka. "LEADERSHIP SKILLS OF HOSPITALITY MANAGERS." In 3rd International Scientific Conference on Economics and Management. Association of Economists and Managers of the Balkans, Belgrade; Faculty of Management Koper; Doba Business School - Maribor; Integrated Business Faculty - Skopje; Faculty of Management - Zajecar, 2019. http://dx.doi.org/10.31410/eman.2019.7.

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Reports on the topic "The hospitality"

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

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Rhoades, Kimberly P. Perceived Hospitality Manager Training Effectiveness: Traditional-Style, Computer-Based, and Blended Training. Fort Belvoir, VA: Defense Technical Information Center, November 2002. http://dx.doi.org/10.21236/ada410698.

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Parker, Graham B., Brian K. Boyd, Joseph M. Petersen, W. Goetzler, K. J. Foley, and T. A. Sutherland. Scoping Report: Advanced Technologies for Multi-Load Washers in Hospitality and Healthcare. Office of Scientific and Technical Information (OSTI), March 2013. http://dx.doi.org/10.2172/1072907.

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

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

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Boyd, Brian K., Graham B. Parker, Joseph M. Petersen, Greg Sullivan, W. Goetzler, K. J. Foley, and T. A. Sutherland. Demonstration of Advanced Technologies for Multi-Load Washers in Hospitality and Healthcare -- Wastewater Recycling Technology. Office of Scientific and Technical Information (OSTI), August 2014. http://dx.doi.org/10.2172/1151876.

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Pérez, Santiago. Southern (American) Hospitality: Italians in Argentina and the US during the Age of Mass Migration. Cambridge, MA: National Bureau of Economic Research, July 2019. http://dx.doi.org/10.3386/w26127.

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Boyd, Brian K., Graham B. Parker, Joseph M. Petersen, Greg Sullivan, W. Goetzler, T. A. Sutherland, and K. J. Foley. Demonstration of Advanced Technologies for Multi-Load Washers in Hospitality and Healthcare -- Ozone Based Laundry Systems. Office of Scientific and Technical Information (OSTI), August 2014. http://dx.doi.org/10.2172/1151875.

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

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

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