Teaching Entrepreneurship in Tourism and Hospitality Undergraduate Programmes

2010 ◽  
Author(s):  
Stanislav Ivanov ◽  
Miroslava Gospodinova Dimitrova ◽  
Maya G. Ivanova
Keyword(s):  
Tourism And Hospitality

An Important Relationship between Tourism and Hospitality: A Questionnaire Based Survey on Local People, Kolkata, India

2018 ◽  
Vol 6 (9) ◽  
pp. 189
Author(s):  
Shriya Das Mahapatra ◽  
R. K. Patra
Keyword(s):  
Hospitality Management ◽  
Local People ◽  
Recent Past ◽  
Urban City ◽  
Important Relationship ◽  
Close Relationship ◽  
Employment Generation ◽  
Tourism And Hospitality Industry ◽  
Tourism And Hospitality ◽  
Industry Relationship

It has already been known that recent past tourism depends consistently on hospitality. The present study was aiming to identify the tourism and hospitality industry relationship on the basis of annual income, duration and stay types, tenure of tour, an analysis based survey among local people of Kolkata, India. The survey was done through a questionnaire, which was assessed through random sampling of 200 residents of urban city. The results indicated that lower the income groups but highest duration of stay but tenure of tour may be more than twice per year. In conclusion, people of Kolkata fond of tour because of suitable hospitality management in the tourist spots. Therefore, tourism and hospitality has a close relationship to enhance growth for revenue generation, employment generation, etc.

Gentrification and functional change in Budapest – ‘ruin bars’ and the commodification of housing in a post-socialist context

2020 ◽  
Vol 65 (1) ◽  
pp. 17-26
Author(s):  
Gergely Olt ◽  
Adrienne Csizmady
Keyword(s):  
Ownership Structure ◽  
Hospitality Industry ◽  
Housing Stock ◽  
Field Research ◽  
Functional Change ◽  
Global Changes ◽  
Heritage Buildings ◽  
The Subject ◽  
Tourism And Hospitality Industry ◽  
Tourism And Hospitality

AbstractThe growth of the tourism and hospitality industry played an important role in the gentrification of the post-socialist city of Budapest. Although disinvestment was present, reinvestment was moderate for decades after 1989. Privatisation of individual tenancies and the consequent fragmented ownership structure of heritage buildings made refurbishment and reinvestment less profitable. Because of local contextual factors and global changes in consumption habits, the function of the dilapidated 19th century housing stock transformed in the 2000s, and the residential neighbourhood which was the subject of the research turned into the so called ‘party district’. The process was followed in our ongoing field research. The functional change made possible speculative investment in inner city housing and played a major role in the commodification of the disinvested housing stock.

Value creation through appreciation? An exploration of the perception of diversity management in a transnational aviation group

2020 ◽  
Author(s):  
Nicolai Scherle
Keyword(s):  
Value Creation ◽  
Social Research ◽  
Diversity Management ◽  
Flight Attendants ◽  
Success Factor ◽  
Qualitative Social Research ◽  
The Face ◽  
Methodological Principles ◽  
Tourism And Hospitality ◽  
Diversity Strategy

In view of certain socio-cultural and economic meta-processes, workforce diversity or diversity management become an increasingly important entrepreneurial success factor. Yet, the scholarly examination of diversity in the tourism and hospitality sector is still in its infancy; a fact that applies to qualitative studies in particular. This paper addresses the perception of diversity and diversity management within one of the world’s leading aviation corporations, the Lufthansa Group. Following the methodological principles of qualitative social research, this study reports the results of a survey of Lufthansa flight attendants, a stakeholder group that interacts like no other in the area of overlap between the corporation and its customers. Specifically, the survey focuses on Lufthansa’s diversity strategy – based on the principle of ‘value creation through appreciation’ – and how it is perceived by representatives of the cabin crew, in an attempt to identify potential conflicts and prejudices that may arise in the face of employee heterogeneity.

Edible insects and their acceptance in Western Societies

2020 ◽  
Author(s):  
Pijus Jauniskis ◽  
Eleni Michopoulou
Keyword(s):  
Intellectual Development ◽  
Cultural Knowledge ◽  
Edible Insects ◽  
Insect Development ◽  
Edible Insect ◽  
Tourism Product ◽  
Tourism Experience ◽  
Cultural Sphere ◽  
Self Discovery ◽  
Tourism And Hospitality

This paper examines current literature on edible insect consumption in western culture through an inductive lens, addressing environmental, nutritional, food security, anthropological and psychological aspects of the topic. Findings show that western aversion towards edible insects is deeply psychological and cultural, mostly ignoring the pleasure dimensions such as taste, texture and flavour. The nature of the problem appears to be predominantly social. Results suggest that a beneficial route of introducing edible insects into the western diet could be formed through a societal perspective. Tourism and hospitality can potentially play a big part in the edible insect development. For instance, food as a tourism product can attract visitors from different backgrounds whilst food consumption as a tourism experience subliminally promises an experience of novelty and potential newfound pleasure in food. Food as an integral part of various cultures and local heritages entails local dishes that can be considered ‘cultural artifacts’ and their consumption symbolises the consumption of ‘other’. Tourism experiences can expose an individual to lasting personal change, self-discovery and intellectual development. Hence, taking into consideration that acquiring new cultural knowledge increases openness to experience, it is possible that tourism could contribute to adopting the practice of insect consumption in the western cultural sphere.

Beach Town

2017 ◽  
Author(s):  
Christopher Hilliard
Keyword(s):  
Hospitality Industry ◽  
First World War ◽  
Social Position ◽  
Maritime Trade ◽  
World War ◽  
Ship Building ◽  
Coastal Shipping ◽  
Tourism And Hospitality Industry ◽  
Tourism And Hospitality ◽  
First World

The chapter surveys post-First World War Littlehampton, a coastal town where tourism and hospitality had overtaken maritime trade, but where coastal shipping and ship-building remained important industries. The libel case unfolded in the Beach Town district, where Littlehampton’s hotels and apartment houses were concentrated. Many of the tradesmen, small businesswomen, labourers, and domestics who serviced the tourism and hospitality industry lived in the neighbourhood. Working from the evidence George Nicholls gathered, census records, and documents in the Littlehampton Museum, the chapter provides an anatomy of the neighbourhood and then examines the families at the centre of the dispute, their economic and social position, and relationships within the household, which were often marked by violence.

scholarly journals The Perception of Job-related Motivators When Choosing a Career in the Tourism and Hospitality Industry – A Comparative Study Between Polish and Spanish Students

2017 ◽  
Vol 53 (2) ◽  
pp. 84-106 ◽  
Author(s):  
Aleksandra Grobelna
Keyword(s):  
Competitive Advantage ◽  
Rapid Growth ◽  
Career Paths ◽  
Hospitality Industry ◽  
Staff Turnover ◽  
Motivating Factors ◽  
Tourism Experience ◽  
Tourism And Hospitality Industry ◽  
Tourism And Hospitality

AbstractThe recent rapid growth of the tourism and hospitality industries raises a question about the quantity and quality of the workforce needed in these sectors. In the tourism/hospitality industry, where most services are delivered directly by employees, competitive advantage is primarily attained through people (employees), who are perceived as an integral component of tourism experience. This creates challenges for an industry suffering from high rates of staff turnover, especially of young employees who leave their jobs after graduation, choosing other career paths.This study presents the job related motivators that students found important when considering their future careers, and investigates the extent to which those motivators can be found in the tourism and hospitality industry. Is the industry able to offer the motivators that will keep the employees willing to choose this particular path? We focus on two groups of potential employees – Polish and Spanish students. The study reveals that both groups generally do not believe that a career in the TH industry offered these motivating factors. We also contrast and compare both groups’ perceptions in this area.

scholarly journals The Impact of Social Media Use on Consumers’ Restaurant Consumption Experiences: A Qualitative Study

2021 ◽  
Vol 13 (12) ◽  
pp. 6581
Author(s):  
Jooyoung Hwang ◽  
Anita Eves ◽  
Jason L. Stienmetz
Keyword(s):  
Decision Making ◽  
Social Media ◽  
Selection Process ◽  
Decision Making Process ◽  
Structured Interviews ◽  
High Standards ◽  
Tourism And Hospitality Industry ◽  
Tourism And Hospitality ◽  
Search For Information ◽  
The Impact

Travellers have high standards and regard restaurants as important travel attributes. In the tourism and hospitality industry, the use of developed tools (e.g., smartphones and location-based tablets) has been popularised as a way for travellers to easily search for information and to book venues. Qualitative research using semi-structured interviews based on the face-to-face approach was adopted for this study to examine how consumers’ restaurant selection processes are performed with the utilisation of social media on smartphones. Then, thematic analysis was adopted. The findings of this research show that the adoption of social media on smartphones is positively related with consumers’ gratification. More specifically, when consumers regard that process, content and social gratification are satisfied, their intention to adopt social media is fulfilled. It is suggested by this study that consumers’ restaurant decision-making process needs to be understood, as each stage of the decision-making process is not independent; all the stages of the restaurant selection process are organically connected and influence one another.

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