The change of technical progress direction of tourism and hospitality industry during pre- and post-pandemic

2021 ◽  
pp. 1-6
Author(s):  
Hairong Zhao ◽  
Bing Zuo
2020 ◽  
Vol 65 (1) ◽  
pp. 17-26
Author(s):  
Gergely Olt ◽  
Adrienne Csizmady

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.


Author(s):  
Christopher Hilliard

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.


2017 ◽  
Vol 53 (2) ◽  
pp. 84-106 ◽  
Author(s):  
Aleksandra Grobelna

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.


2021 ◽  
Vol 8 (1) ◽  
pp. 4-11
Author(s):  
Rajib Kumar Majumdar ◽  
Abhishek Majumdar

Ever since the corona pandemic hit the world with full rancour, people have gone into hiding thus restricting movement in all spheres, bringing their movement to a halt. It has been extrapolated since ages that movement of masses is the essence of economics. A man moves to earn, to seek visual pleasure, to seek social contact and as such the freedom to move freely, is both a legal and fundamental right, guaranteed under the Indian Constitution. The following research article aims to study the socio-legal aspect of restricted or altered human movement brought about by the pandemic and its effect on the tourism and hospitality industry. The study findings include the immense loss which the industry has suffered as result of the pandemic, followed by the path forward in terms of the new trends which may emerge in the year 2021, to cope with the loses. A further scope of study in the stated research topic may include developing fail-safe systems as method of check and balance to keep the tourism and hospitality industry afloat, in the event of such unforeseen crisis.


Author(s):  
Quee-Ling Leong ◽  
Shahrim Karim

Malaysia offers a rich potpourri of delicious cuisines from diverse ethnicity. However, not much attention given to promote Malaysian food and the food seems to be ignored in the tourism industry. Furthermore, the concept of utilizing Malaysian food as a marketing means is tenuous. In this chapter, the image dimensions of Malaysian food and the effect of food images on tourists' satisfaction are discussed. Additionally, the influence of socio-demographic factors on tourists' perceived image is deliberated. Univariate and multivariate statistics are used to describe the obtained findings. The results of the study will significantly fill in the gap in the literature about Malaysian food's image and the potential of Malaysia being promoted as a food destination. Additionally, the results would indisputably provide better insight to the tourism and hospitality industry on the perceptions of international tourists towards Malaysian food and Malaysia as a food tourism destination.


2019 ◽  
Vol 3 (1) ◽  
pp. 3-4
Author(s):  
Keri-Anne Wikitera

Hospitality within the Indigenous paradigm of manaakitanga (translated as ‘warm hospitality’) is founded on an ‘ethic of care’. This ethic of care creates the space for a multi-dimensional wealth, encompassing “spiritual, cultural, social, environmental and economic well-being” [1]. This is similar to the UNWTO’s sustainable development goals, which are underpinned by the three dimensions of economic, socio-cultural and environmental sustainable development [2]. Manaakitanga in Māori contexts such as marae and many iwi (tribal) organisations demands a values-centred approach that is based on the principle of reciprocity. This form of exchange extends beyond the economic focus of traditional business models and, when applied to non-Māori contexts, demands a degree of culturalising commerce rather than commercialising culture. In the global tourism and hospitality industries, Indigenous cultures have become more significant to countries as a means to differentiate themselves from others [3]. Indigenous cultures are appealing to emerging tourism markets and the resultant economic benefits have led industry stakeholders, throughout the global-local nexus, to include Indigenous cultures in national tourism and hospitality offerings. In the context of the New Zealand tourism and hospitality industry, Māori culture is presented in several key ways. For example, the use of manaakitanga in New Zealand tourism marketing [4] highlights and promotes the significance of the culture to the nation. Tourism and hospitality can both support economic development as well as promote the uniqueness, authenticity and beauty of Indigenous cultures that encourages visitation, differentiates nations and showcases national pride. The tourism and hospitality industry is not always beneficial, however, to the actual Indigenous communities from which the intellectual property is derived. There is evidence that shows the use of deep and meaningful cultural values are sometimes misunderstood, exploited and not reflected in actual practice within the industry. Indeed, analysis of the engagement of Māori women in the hospitality industry, for example, shows that there are distinct inequities in employment [5]. While these inequities are not unique to tourism and hospitality, the evidence shows that Māori women in service-sector employment, such as hospitality, are disproportionately represented in low paid, lower skilled, precarious work [6]. It is a paradox that Māori women’s contribution as the face of the industry is not associated with decent work and career progression. This paper follows a presentation delivered at the Critical Hospitality Symposium in 2018, where the concept of manaakitanga was critically applied to a range of ‘hospitality’ contexts as a point of social analysis. The importance of sustainable development in the industry lends well to engaging in further research on how Māori cultural frameworks can be used to address inequalities in hospitality as a starting point for a broader research agenda in creating high impact future value and growth for New Zealand’s hospitality industry. This research agenda challenges current business models that tag on Māori cultural concepts as promotional tools for organisational profit-driven praxis. Indigenous frameworks of knowledge, such as manaakitanga, can create the space to bring together the key dimensions necessary for a more equitable, richer, ethical and sustainable global tourism and hospitality industry. Corresponding author Keri-Anne Wikitera can be contacted at: [email protected] References (1) Spiller, C.; Erakovic, L.; Henare, M.; Pio, E. Relational Well-Being and Wealth: Māori Businesses and an Ethic of Care. Journal of Business Ethics 2010, 98 (1), 153–169. https://doi.org/10.1007/s10551-010-0540-z (2) United Nations Environment Programme; United Nations World Tourism Organisation. Making Tourism More Sustainable – A Guide for Policy Makers;  UNEP: Paris, 2005. http://sdt.unwto.org/content/about-us-5 (accessed Jun 10, 2019). (3) Butler, R.; Hinch, T. Tourism and Indigenous Peoples; Elsevier: Oxford, 2007. (4) Tourism New Zealand 100% Pure Campaign: Manaakitanga – Unique New Zealand Hospitality. https://media.newzealand.com/en/story-ideas/manaakitanga-%E2%80%93-unique-new-zealand-hospitality/ (accessed May 2, 2019). (5) Baum, T.; Cheung, C.; Kong, H.; Kralj, A.; Mooney, S.; Nguyen Thi Thanh, H.; Ramachandran, S.; Dropulic Ruzic, M.; Siow, M. L. Sustainability and the Tourism and Hospitality Workforce: A Thematic Analysis. Sustainability 2016, 8 (8), 809–831. https://doi.org/10.3390/su8080809 (6) Parker, J.; Arrowsmith, J. Are We Being Served? Women in New Zealand's Service Sector. Equality, Diversity and Inclusion: An International Journal 2012, 31 (7), 663–680. https://doi.org/10.1108/02610151211263504


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