LibGuides: Advanced Reading: Hospitality & Tourism

More Article Choices for Hospitality & Tourism

Bilgihan, Anil, and Youcheng Wang. "Technology Induced Competitive Advantage: A Case of US Lodging Industry." Journal of Hospitality and Tourism Technology, vol. 7, no. 1, 2016, pp. 37-59. ProQuest The purpose of this research is to assist hospitality organizations to better deploy and manage their information technology (IT) resources and enhance overall effectiveness by demonstrating how technologies can be used as a competitive weapon at various levels from a managerial perspective. Both academia and practitioners attempt to understand the driving factors of IT-induced competitive advantage. While some firms enjoy competitive advantage through IT, others struggle to gain such competitive advantage. Findings indicate that IT-induced competitive advantage is possible when hotels choose to integrate all the possible technologies in the organization with a harmony that creates synergy. To create IT-induced competitive advantage, firms also need to allocate resources (human, knowledge and capital) effectively and invest in innovative and sophisticated technologies.
Golubovskaya, Maria, Richard N. S. Robinson, and David Solnet. "The Meaning of Hospitality: Do Employees Understand?" International Journal of Contemporary Hospitality Management, vol. 29, no. 5, 2017, pp. 1282-1304. ProQuest This paper explores how hospitality frontline employees understand, interpret and practice "hospitality" in a hotel industry context. Findings support the proposition that the hospitality workforce tends to favor service management and service processes as the guiding paradigm. The essence of what it means to be hospitable, and the host-guest model, appears to be largely absent in practice. We identified consistent organizational practices and intrinsic employee traits that either enabled or obstructed hospitable behavior in hotel settings.
Oh, Haemoon, and Kawon Kim. "Customer Satisfaction, Service Quality, and Customer Value: Years 2000-2015." International Journal of Contemporary Hospitality Management, vol. 29, no. 1, 2017, pp. 2-29. ProQuest This paper aims to review hospitality and tourism research on customer satisfaction (CS), service quality (SQ) and customer value (CV) published in several established hospitality and tourism journals over the past 15-16 years. A parallel review of research on the same topics published in several leading marketing journals is also conducted to show comparisons in research trends across the two different, but closely related, fields of study. By doing so, this paper aims to summarize lessons learned from previous research and provide suggestions for future research on the topics in the hospitality and tourism discipline. While research on these topics has grown constantly during the period in the hospitality and tourism field, it has declined in the general business discipline over the same period. This study provides many useful insights into the research practice and trends of related research and suggestions for future research, especially for hospitality and tourism researchers.
Peng, Norman, and Annie H. Chen. "Diners' Loyalty Toward Luxury Restaurants: The Moderating Role of Product Knowledge." Marketing Intelligence & Planning, vol. 33, no. 2, 2015, pp. 179-196. ProQuest Consumers dine at luxury restaurants for reasons beyond fulfilling basic needs; however, little is known about the factors that contribute to diners' loyalty. The purpose of this paper is to examine diners' luxury restaurant consumption behavior by incorporating product knowledge into a modified Mehrabian-Russell model. The results show that luxury restaurants' stimuli (i.e. food quality, service quality, and atmospherics) influence diners' emotions, which in turn affect their brand loyalty. Furthermore, food quality can directly influence diners' loyalty toward the restaurant. Third, diners' product knowledge can moderate the relationships between restaurant stimuli and diners' emotion.
Rudd, Denis P., David E. Budziszewski, and Patrick Litzinger. "Recruiting for Retention: Hospitality Programs." ASBBS E - Journal, vol. 10, no. 1, 2014, pp. 113-122. ProQuest Colleges and universities must take into account the impact the dwindling economy and the increases of tuition will have on college recruitment, and attempt to recruit students for retention. Student retention is fundamental to the ability of a university or college to carry out its mission, and a high rate of student loss is not only a financial problem for students, but a symbolic failure of the school to achieve its goals. Innovation is the key to successfully retaining students and preventing high attrition rates. Hospitality programs have also been challenged both academically and financially in an attempt to provide students with pertinent subject material, viable internship opportunities, and global competencies in the international arena. Most of the schools use a three-pronged approach, the first focusing on academic support solutions and the second focusing on student resource initiatives, and finally on financial support. Attrition is an expensive loss that colleges and universities can no longer afford. Within the past 20 years, most colleges and universities had added retention programs to their strategic planning efforts.
Yu, Yixiu, Xu Li, and Tun-Min (. Jai. "The Impact of Green Experience on Customer Satisfaction: Evidence from TripAdvisor." International Journal of Contemporary Hospitality Management, vol. 29, no. 5, 2017, pp. 1340-1361. ProQuest The purpose of this paper is to examine guests' experiences at green hotels and the impact of green experience on customer satisfaction. Guests have both positive and negative experiences at green hotels. "Energy", "purchasing" and "education and innovation" are the most frequently discussed green practices. Some guests' green experiences, such as "guest training", "energy", "water", "purchasing" and "education and innovation", significantly influence their overall satisfaction with hotels. Compared with basic green practices, advanced green practices tend to have greater impacts on customer satisfaction.