Web Site Evaluation of Iranian Tourism and Hospitality Organizations: An E-Commerce Web Site Features Model

2012 ◽  
Vol 21 (2) ◽  
pp. 155-183 ◽  
Author(s):  
Amir Albadvi ◽  
Ghazaleh Saddad
Keyword(s):  
Web Site ◽  
Hospitality Organizations ◽  
Site Evaluation ◽  
Tourism And Hospitality

scholarly journals The Stress-Induced Impact of COVID-19 on Tourism and Hospitality Workers

2021 ◽  
Vol 13 (3) ◽  
pp. 1327
Author(s):  
Sung-Eun Kang ◽  
Changyeon Park ◽  
Choong-Ki Lee ◽  
Seunghoon Lee
Keyword(s):  
Job Satisfaction ◽  
Organizational Commitment ◽  
Structural Equation ◽  
Online Survey ◽  
Organizational Trust ◽  
Self Esteem ◽  
Work Related ◽  
Latex Gloves ◽  
Hospitality Organizations ◽  
Tourism And Hospitality

This study explores how COVID-19-induced stress (CID) influences organizational trust, job satisfaction, self-esteem, and commitment in tourism and hospitality organizations. A total of 427 tourism affiliated employees in South Korea participated in an online survey. Using structural equation modelling (SEM), the proposed conceptual model reveals that CID stress in tourism/hospitality employees is negatively related to organizational trust, job satisfaction, and self-esteem which, in turn, is positively related to organizational commitment. CID stress also indirectly affects organizational commitment. The findings have significant strategic implications for tourism and hospitality organizations‒specifically, the provision of instrumental resources (e.g., safety glasses, latex gloves, hand sanitizers, facial masks) to alleviate their employees’ work-related stress during pandemics.

scholarly journals Tourist Experience and Innovative Hospitality Management in Different Cities

2021 ◽  
Vol 13 (12) ◽  
pp. 6578
Author(s):  
Alon Gelbman
Keyword(s):  
Qualitative Methodology ◽  
Participant Observation ◽  
Hospitality Management ◽  
Tourist Experience ◽  
Hospitality Organizations ◽  
Culture Characteristics ◽  
Tourism And Hospitality ◽  
Document Review ◽  
Creativity And Innovation

The complexity of modern tourism and hospitality management because of competition in the destination market, and especially in urban tourism destinations, has created a demand for creativity and innovation. To satisfy heightened tourist expectations for a specialized experience, hospitality organizations emphasize local culture characteristics and the urban community. The purpose of this paper is to examine how an urban hospitality organization emphasizes community and social values in its hostels, and how the tourist experience is adapted to each city’s culture and atmosphere (Nazareth, Jerusalem, and Tel Aviv). The theoretical framework is based on the link connecting urban hospitality with the tourist experience, and how tourism innovation and creativity is managed, during this age of competition and specialization. The qualitative methodology includes participant observation, document review, and in-depth interviews. The findings of this study add a new dimension to the existing knowledge, namely the role of creativity and innovation in helping the management of an urban hospitality organization to shape the tourist experience. The study developed a new unique model for “implementing innovation in urban hospitality management” which describes the framework of connections and interactions between the various sustainable community based and social aspects. The novelty of this research model lies in the emphasis on how management uses innovation and creativity to brand the whole chain so as to realize the vision and values it wishes to promote. This also entails a system of sub-positioning that aligns the vision and values with the distinctive culture of each city and with each local community’s nature and traditions.

Development and Testing of an E-Commerce Web Site Evaluation Model

2008 ◽  
Vol 6 (3) ◽  
pp. 37-53 ◽  
Author(s):  
Luiz A. Joia ◽  
Luiz C. Barbosa de Oliveira
Keyword(s):  
Web Site ◽  
Evaluation Model ◽  
Site Evaluation

Evolving research perspectives on food and gastronomic experiences in tourism

2021 ◽  
Vol 33 (3) ◽  
pp. 1037-1058
Author(s):  
Greg Richards
Keyword(s):  
Holistic Approach ◽  
Complex Nature ◽  
Marketing Theory ◽  
Content Type ◽  
Research Perspectives ◽  
Production And Consumption ◽  
Research Themes ◽  
Hospitality Organizations ◽  
Tourism And Hospitality ◽  
Qualitative Literature

Purpose This paper aims to analyse the development of research on gastronomic tourism experiences and chart its relationship to foundational management and marketing literature as well as the tourism and hospitality field. Design/methodology/approach The author develops a literature review of papers in specialist journals and the SCOPUS database to identify major research themes and the evolution of experience and gastronomic experience research. Findings Gastronomy is an increasingly important element of tourism experiences. Gastronomic experience research in tourism mirrors the evolution in management and marketing theory from rational information processing approaches to emotional and hedonistic approaches and analysis of relationality and co-creation. The paper sketches a development from Experience 1.0 (producer-orientated) to Experience 2.0 (co-creation) to Experience 3.0 (foodscapes) in gastronomic experiences in tourism research. Research limitations/implications Increasing complexity of gastronomic experiences requires a more holistic analytic approach, including more attention for relational and co-creational processes. Linking together different experience elements and experience phases requires more holistic and contextual research approaches. Practical implications Hospitality organizations should recognize the differentiated and complex nature of gastronomic experiences, the different touchpoints within the customer journey and their relationship to experience outcomes. The development of hybrid gastronomic experiences offers both opportunities and challenges for the future. Originality/value This quantitative and qualitative literature analysis underlines the need for a more holistic approach to gastronomic experiences, covering different experiential phases and contexts of production and consumption.

Exploiting Collaborative Tagging Systems to Unveil the User-Experience of Web Contents

2011 ◽  
pp. 1374-1387
Author(s):  
A. Malizia ◽  
A De Angeli ◽  
S. Levialdi ◽  
I. Aedo Cuevas
Keyword(s):  
User Experience ◽  
Web Sites ◽  
User Satisfaction ◽  
Web Site ◽  
Collaborative Tagging ◽  
Computational Tool ◽  
Web Contents ◽  
Site Evaluation ◽  
Potential Use ◽  
Traditional Evaluation

The User Experience (UX) is a crucial factor for designing and enhancing the user satisfaction when interacting with a computational tool or with a system. Thus, measuring the UX can be very effective when designing or updating a Web site. Currently, there are many Web sites that rely on collaborative tagging: such systems allow users to add labels (tags) for categorizing contents. In this chapter the authors present a set of techniques for detecting the user experience through Collaborative Tagging Systems and we present an example on how to apply the approach for a Web site evaluation. This chapter highlights the potential use of collaborative tagging systems for measuring users’ satisfaction and discusses the future implications of this approach as compared to traditional evaluation tools, such as questionnaires, or interviews.

Web usage mining for Web site evaluation

2000 ◽  
Vol 43 (8) ◽  
pp. 127-134 ◽  
Author(s):  
Myra Spiliopoulou
Keyword(s):  
Web Site ◽  
Web Usage Mining ◽  
Web Usage ◽  
Site Evaluation
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