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Articles de revues sur le sujet « Auckland hotels »

Auteur : Grafiati
Publié le 4 juin 2021
Mis à jour le 3 février 2022

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1

Williamson, David. "The Tourist Hotel Corporation: It is time the story was told in full." Hospitality Insights 1, no. 1 (October 20, 2017): 5–6. http://dx.doi.org/10.24135/hi.v1i1.6.

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i te kore nga putake e mākukungia e kore te rakau e tupu ('If the roots of the tree are not watered the tree will never grow')
 New Zealand is in the middle of the most dramatic and sustained boom in tourism and hospitality in its history. The hotel sector that underpins our tourism growth stands utterly transformed from its humble beginnings. Yet the history of the Tourist Hotel Corporation (THC) and its role as the ‘roots’ of the modern hotel industry still tends to be told only as a minor part of our wider tourism story. Recent PhD research [1], based on extensive archive sources and i
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Tyler, Linda. ""The hours and times of your desire": Sholto Smith's romantic vision for Colwyn (1925)." Architectural History Aotearoa 8 (January 1, 2011): 58–65. http://dx.doi.org/10.26686/aha.v8i.7101.

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Early in 1920, French-born architect Sholto Smith (1881-1936) decided to abandon his Moose Jaw practice, and his Canadian wife and family, and emigrate to New Zealand. His decision seems to have been precipitated by a memorable encounter with a woman who would later become a celebrated pianist for the Auckland radio station 1YA, Phyllis Mary Hams (1895-1974). Sholto Smith had met Hams during World War I while he was on leave from the Canadian Expeditionary Force and visiting Colwyn Bay, North Wales. Sholto Smith's major contribution to Arts and Crafts Auckland, the house he designed as a gift
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Milligan, Christina. "Noho Rewa: The wrongful occupation of Hawai’i." Pacific Journalism Review 21, no. 2 (October 31, 2015): 133. http://dx.doi.org/10.24135/pjr.v21i2.124.

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The colonisation of the Hawai’ian people is a story shared with Māori and other Polynesian peoples. It is a story of shame, desecration, loss of land and loss of life. The commonality of the historical Pacific experience, however, can too easily mask the variety of outcomes of the decolonisation process, and for Māori and Pakeha New Zealanders, the present-day lived experience of the Hawai’ian people can come as a shock to those who have never ventured beyond the hotels of Waikiki. In this interview with filmmaker and Auckland University of Technology lecturer Christina Milligan, indigenous Ha
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Chen, Yiqi, and Heike Schänzel. "Accommodating travellers with pets." Hospitality Insights 3, no. 1 (May 1, 2019): 10–11. http://dx.doi.org/10.24135/hi.v3i1.51.

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New Zealand is considered a nation of pet lovers, with 64 percent of households owning at least one pet [1]. The aim of this study [2] was to explore what the main considerations were for hospitality operators in Auckland with regards to offering pet-friendly services. To answer this question, several key aspects were considered: pet tourism trends; market expansion of pet-friendly accommodations; the profitability of allowing pets; and operational implications, such as additional investment and labour costs. This explorative research interviewed ten accommodation providers in Auckland: five p
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Poulston, Jill. "Staff shortages and turnover: Causes and solutions." Hospitality Insights 1, no. 1 (October 20, 2017): 7–8. http://dx.doi.org/10.24135/hi.v1i1.7.

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The New Zealand hospitality workforce is young; most are between 18 and 24 years old and attracted by the ease with which they can get work in a bar or restaurant. The work suits them; it is dynamic and easy to find, but many have no intention of staying in the industry. Hence, staff shortages and turnover are a constant problem for employers. However, the solution is not as difficult as one might imagine.
 This study identified why there are so few older workers in the New Zealand hotel industry after interviewing 44 managers and older workers in New Zealand hotels and looking at Human R
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Harkison, Tracy. "Acccommodating co-creation in a hotel experience." Hospitality Insights 1, no. 1 (October 20, 2017): 3–4. http://dx.doi.org/10.24135/hi.v1i1.5.

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The co-creation process within the New Zealand luxury accommodation sector has, until recently, been under researched. However, in 2016, a doctoral thesis was completed [1] with the key question, ‘how is the luxury accommodation experience created?’ Following an interpretivist paradigm, data were collected that included 81 interviews (of 27 guests, 27 employees and 27 managers) within six luxury properties (three luxury hotels and three luxury lodges) which were selected via purposive sampling.
 Drawing from the findings of the thesis, this article aims to show that co-creation is a valua
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7

Orido, Charles. "Attracting and retaining female chefs." Hospitality Insights 1, no. 1 (October 20, 2017): 9–10. http://dx.doi.org/10.24135/hi.v1i1.8.

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The chef profession is considered a challenging career, with female chefs seeming to be most affected. As such, it is rare to find female chefs occupying the coveted executive chef positions. The aim of this research was to establish if female chefs in Kenya encounter similar challenges to those experienced by female chefs elsewhere.
 Previous research shows that female chefs encounter career challenges in hospitality organisations and hence they struggle to make it as chefs; for example, studies by Druckman [1] and Harris and Giuffre [2,3] in the United States, Murray-Gibbons and Gibbons
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Haynes, Peter. "Filling the vacuum? Non‐union employee voice in the Auckland hotel industry." Employee Relations 27, no. 3 (June 2005): 259–71. http://dx.doi.org/10.1108/01425450510591594.

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9

Yang, Qi, Warren Goodsir, and Jill Poulston. "Automation of the fast-food industry: Gen Z perspectives of self-service kiosks versus employee service." Hospitality Insights 3, no. 2 (December 3, 2019): 7–8. http://dx.doi.org/10.24135/hi.v3i2.66.

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With the development of technology, self-service kiosks (kiosks) are increasingly being adopted by service providers such as hotels, restaurants, airports and banks [1, 2]. However, with the increasing search for more efficiency, calculability and control by replacing people with non-human technology, service quality and a sense of hospitality can be adversely impacted [3]. Nevertheless, many seem willing to use kiosks in fast-food restaurants [4], suggesting that these provide considerable value for some segments of the hospitality industry. Consequently, this study [5] explores young people’
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Wilsdon, James. "The Past, Present and Future of the Chief Scientific Advisor." European Journal of Risk Regulation 5, no. 3 (September 2014): 293–99. http://dx.doi.org/10.1017/s1867299x00003809.

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At the end of August 2014, scientists and policymakers from forty-eight countries gathered at the Heritage Hotel in Auckland, New Zealand to debate the science and art of scientific advice. Jointly hosted by Sir Peter Gluckman, chief scientific advisor to the PrimeMinister of NewZealand, and the International Council for Science (ICSU), the Auckland summit was the largest ever meeting of its kind, attracting science advisors, advisory bodies and academic experts fromAlbania to Zimbabwe, and a host of countries in between.Over two days of intense discussion, participants debated structures and
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11

Jakob-Hoff, Maggie, and Penny Hawkins. "Australasian Evaluation Society International Conference 2003: 13-18 September 2003 Auckland, Aotearoa New Zealand Waipuna Hotel, 58 Waipuna Road, Mount Wellington, Auckland." Evaluation Journal of Australasia 3, no. 1 (August 2003): 28–33. http://dx.doi.org/10.1177/1035719x0300300105.

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Mooney, Shelagh. "Editorial." Hospitality Insights 4, no. 2 (December 30, 2020): i. http://dx.doi.org/10.24135/hi.v4i2.85.

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To our valued hospitality community, welcome to this thought-provoking second issue of 2020. It has been a challenging, tumultuous and difficult year, especially for hospitality artisans, business owners and employees. At times, it seemed that offering hospitality to tourists, local guests and even close family members became instantaneously inaccessible, rather than being a fundamental right. Yet, with creativity and resilience, throughout 2020, hospitality professionals surmounted the challenges and adapted to new times with new ways.
 This issue takes a hopeful view of a post-pandemic
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Chen, Beverly Shih-Yun. "What makes restaurants successful?" Hospitality Insights 2, no. 1 (June 18, 2018): 10–12. http://dx.doi.org/10.24135/hi.v2i1.22.

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Independent restaurants face multiple challenges to their survival, including low entry barriers that create intense competition, industry norms of low pay, long working hours and a hard-working environment that can render it hard to recruit suitable employees, and a lack of support from the industry to the restaurateurs. Evidence shows that independent restaurants suffer from higher failure rates when compared to franchise restaurants [1, 2]. This has been attributed to a lack of resources, especially when compared to the chained or franchised restaurants that have financial, technical and ma
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14

Parasbos, Peter. "Pre-Congress endodontic day arranged by the New Zealand Society of Endodontics and held at the Sheraton Auckland Hotel March 8th, 1992." Australian Endodontic Newsletter 17, no. 3 (February 11, 2010): 4. http://dx.doi.org/10.1111/j.1747-4477.1992.tb00308.x.

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Harkison, Tracy, and Sandra Goh. "Good morning Vietnam." Hospitality Insights 4, no. 1 (May 13, 2020): 1–2. http://dx.doi.org/10.24135/hi.v4i1.78.

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The following is a reflection from two Auckland University of Technology (AUT) academics seconded as visiting professors to teach events and human resource management at a Vietnamese university. As this may be an ongoing project for AUT, they have provided these insights to guide other academics venturing to teach in Vietnam.
 It was a humbling experience and we recommend all academics make teaching overseas and entering into global classrooms part of their journey. Although others with experience of overseas teaching have recommended co-teaching with a translator/interpreter [1], interpr
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Dalley, Stewart. "Recent changes to immigration laws: Implications for hospitality employers." Hospitality Insights 1, no. 1 (October 20, 2017): 1–2. http://dx.doi.org/10.24135/hi.v1i1.4.

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Immigration New Zealand (INZ) recently announced changes to the skilled migrant residence and essential-skills work visas based on a strong association between skills and salary. This shift will impact both employers and migrants, especially in hospitality.
 According to the INZ, the hospitality sector was the fourth-largest recipient of skilled migrant residence visas in their last reporting year [1,2]. INZ expects migrants employed as chefs, café/restaurant managers and retail managers to be the hardest hit by these changes [1,2]. Residence under the skilled migrant policy can be gained
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Berno, Tracy, Eilidh Thorburn, Mindy Sun, and Simon Milne. "International visitor surveys." Hospitality Insights 3, no. 1 (June 26, 2019): 7–9. http://dx.doi.org/10.24135/hi.v3i1.53.

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International visitor surveys (IVS) are traditionally designed to provide destinations with marketing data and intelligence. The New Zealand Tourism Research Institute has been developing new approaches to IVS implementation and data collection in the Pacific Islands that can provide a much richer source of information [1]. The research outlined here is the first to utilise an IVS to explore the positioning of cuisine in the culinary identity of a destination – specifically, the cuisine of the Cook Islands. The Cook Islands is known primarily for its sun, sea and sand features, rather than its
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18

Franks, Rachel. "A Taste for Murder: The Curious Case of Crime Fiction." M/C Journal 17, no. 1 (March 18, 2014). http://dx.doi.org/10.5204/mcj.770.

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Introduction Crime fiction is one of the world’s most popular genres. Indeed, it has been estimated that as many as one in every three new novels, published in English, is classified within the crime fiction category (Knight xi). These new entrants to the market are forced to jostle for space on bookstore and library shelves with reprints of classic crime novels; such works placed in, often fierce, competition against their contemporaries as well as many of their predecessors. Raymond Chandler, in his well-known essay The Simple Art of Murder, noted Ernest Hemingway’s observation that “the goo
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