Hospitality Industry: a Key Revenue Generator to Indian Economy as a Part of Tourism Industry

The Covid-19 pandemic brought massive devastations to the different levels of society. The World Travel and Tourism Council had recently warned that Covid-19 pandemic could lead to a cut of 50 million jobs worldwide in the travel and tourism industry. A study conducted by Oxford reveals that Asia will be vilest to be affected by the pandemic and it would take time to recover its economy (Dogra, 2020). This means a wider and greater impacts to the different industries including the tourism sector. The study aims to explore the coping mechanisms of hospitality industry workers in Boracay Island during the Covid-19 pandemic particularly on their experiences during the Covid-19 pandemic and to determine the coping mechanisms of hospitality workers in Boracay Island being affected by the pandemic. The case study method through a qualitative analysis using Robert Yin's approach in the data analysis procedure to explore the data from the experiences of the key informants from the hospitality industry was used. Themes came out from the construct of the key informants like (1) hospitality industry workers experienced mental health, social, and economic issues, (2) The pandemic opens new opportunities and ways to cope with its effects. The output of this research is the proposed Danay, Danay, Escarilla, and Maming Model for Coping Mechanisms of Hospitality Industry workers during the Covid-19 Pandemic.

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Global Perspective in Tourism Development

Handbook of Research on Global Hospitality and Tourism Management - Advances in Hospitality, Tourism, and the Services Industry ◽

10.4018/978-1-4666-8606-9.ch021 ◽

2015 ◽

pp. 406-439 ◽

Cited By ~ 4

Author(s):

Quee-Ling Leong ◽

Shahrim Karim

Keyword(s):

Multivariate Statistics ◽

Hospitality Industry ◽

Tourism Development ◽

Demographic Factors ◽

Tourism Industry ◽

Global Perspective ◽

Effect Of Food ◽

Tourism And Hospitality Industry ◽

Socio Demographic Factors ◽

Tourism And Hospitality

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.

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HOSPITALITY MANAGEMENT AS A PREREQUISITE OF EFFECTIVE TOURISM DEVELOPMENT IN UKRAINE

Black Sea Economic Studies ◽

10.32843/bses.64-14 ◽

2021 ◽

Author(s):

Olena Khytra

Keyword(s):

Quality Of Service ◽

Corporate Culture ◽

Management System ◽

Hospitality Industry ◽

Professional Competence ◽

Tourism Industry ◽

Hospitality Management ◽

Social Orientation ◽

The Impact

The hospitality industry acquires the features of an integrative industry, which combines material resources and intangible factors to meet the needs of modern man for comfortable travel and recreation. Hospitality is interpreted as a complex economic, social, cultural, psychological phenomenon, the impact of which on the development of the tourism industry determines the effect of synergy from the combination of tourist resources and quality of service. The author of article proposes to consider hospitality management as a multilevel dynamic management system for the process of providing services to tourists and vacationers, based primarily on the principles of humanism, tolerance, personalization of hospitality, respect for cultural diversity, priority to meet human needs for quality recreation and physical strength as well as cultural self-development. The social orientation of this system to some extent balances the commercial, purely pragmatic aspect of managing the development of tourism enterprises. A holistic model of hospitality management is based on a harmonious combination of four concepts. They are humanitarian, technological, functional and commercial. The system-forming component of the hospitality sector is a mechanism for managing consumer behaviour, which ensures an optimal balance of supply and demand in the market of hospitality services. The specifics of service in the hospitality industry is that the quality of service affects the emotional perception of tourists in the area and, accordingly, affects the image of the state. Therefore, the mechanism for implementing the service policy should be established through public administration measures. Among the key areas of hospitality management development is the formation of a rational organizational structure, improvement of hospitality marketing and support of corporate culture, the values of which are adequate to the socio-cultural environment of the hospitality industry. The specificity of the hospitality industry is also that an important role in ensuring competitiveness is played by an attractive brand, which stipulates the allocation in the management system of such a component as brand management. Considerable attention should be paid to the innovative development of hospitality enterprises and the constant improvement of professional competence of managers of socio-cultural activities.

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Innovations in Educational Technologies in the Training of Personnel for the Tourism and Hospitality Industry

Uchenye Zapiski RGSU ◽

10.17922/2071-5323-2021-20-2-97-104 ◽

2021 ◽

Vol 20 (2) ◽

pp. 97-104

Author(s):

Vladimir V. Zelenov ◽

◽

Vladislav V. Galstyan ◽

Anastasia V. Gorbachevskaya ◽

◽

...

Keyword(s):

Hospitality Industry ◽

New Technologies ◽

Educational Environment ◽

Tourism Industry ◽

Educational Technologies ◽

Literary Sources ◽

Tourism And Hospitality Industry ◽

Tourism And Hospitality ◽

Training Of Personnel ◽

Descriptive Method

The article discusses and summarizes the features of the application of innovative technologies and methods in the educational environment for the training of specialists for the tourism and hospitality industry. The methodology of the study of this issue was the analysis of literary sources of domestic authors, the synthesis of the acquired knowledge and the use of the descriptive method. Results: the tourism industry is one of the priority sectors of development, it is necessary to use new technologies in the educational environment.

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Relief, Recovery, and Revitalization Measures for Tourism and Hospitality Industry During Covid-19 Pandemic: Case Study From Taiwan

SAGE Open ◽

10.1177/21582440211040805 ◽

2021 ◽

Vol 11 (3) ◽

pp. 215824402110408

Author(s):

Li-Fan Wu ◽

Jennet Achyldurdyyeva ◽

Wei-Ping Jou ◽

Wei-Ting Foung ◽

Bih-Shiaw Jaw

Keyword(s):

Value Chain ◽

Hospitality Industry ◽

Business Owners ◽

Tourism Industry ◽

Border Control ◽

Government Response ◽

Business Operations ◽

Tourism And Hospitality Industry ◽

Tourism And Hospitality

The Covid-19 pandemic has severely disrupted lives and economies around the world. Every part of tourism and hospitality value chain has been affected by the unprecedented travel and mobility restrictions (border control, lockdowns, quarantines, curfews, social distancing) undertaken by governments to contain the spread of the virus. This case study is an in-depth investigation on the Taiwan’s government response to support tourism industry stakeholders during Covid-19 pandemic. Data are gathered from a variety of sources, including government policy, procedures, and interviews with business owners and observations of day-to-day business operations. This study presents novel effective government practices and cooperation with tourism and hospitality business during Covid-19 pandemic crisis.

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HRM in Relation To Employee Motivation and Job Performance in the Hospitality Industry

Journal of International Business Research and Marketing ◽

10.18775/jibrm.1849-8558.2015.14.3002 ◽

2015 ◽

Vol 1 (4) ◽

pp. 12-21 ◽

Cited By ~ 2

Author(s):

Andries J. du Plessis ◽

Nalinh Douangphichit ◽

Patrick Dodd

Keyword(s):

Job Performance ◽

Work Performance ◽

Hospitality Industry ◽

Negative Impact ◽

Hotel Industry ◽

Employee Motivation ◽

Tourism Industry ◽

Food Services ◽

High Level ◽

Main Factor

The hospitality industry refers to organisations that provide accommodation and food services for people when they travel. The hospitality industry is also known as a “people business”. The hotels and catering organisations underperform, still deliver inadequate services, and provide limited facilities compared to similar businesses in the same region. This can have a negative impact on the tourism industry in Laos. HRM potentially contributes to employee work performance in the organisation. The performance of employees in hotel organisations can be judged or measured by their attentiveness, their friendliness, their appearances, their attitudes, and the way they carry out and perform their assigned tasks. Most of the respondents feel that their organisations create the conditions whereby they are motivated to work harder. The hotel industry recognises the importance of training in relation to their work performed. The main factor that brings about high level of job satisfaction and motivation is salary.

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Impact of the coronavirus pandemic on the development of tourism and hospitality industry: global and national aspects

10.33920/vne-04-2102-02 ◽

2021 ◽

pp. 98-113

Author(s):

Natalia Aleksandrovna Zaitseva

Keyword(s):

Consumer Behavior ◽

Hospitality Industry ◽

Monitoring And Evaluation ◽

Tourism Industry ◽

Theory And Practice ◽

Government Support ◽

Enterprise Management ◽

Tourism And Hospitality Industry ◽

Tourism And Hospitality ◽

The Impact

The article presents the results of a study of the impact of the coronavirus pandemic on the development of the tourism and hospitality industry in the global and national aspects. The purpose of this article is to summarize and systematize the main changes and trends in tourism and hospitality as a result of the impact of the coronavirus pandemic. During the research, general scientific methods of the theory and practice of researching socio-economic phenomena and processes were used: logical, dialectical, systemic, process and situational approaches, and methods of analysis, synthesis, abstraction, and others. According to the results of the study, several main trends in changes in consumer behavior were summarized and formulated, as well as in what began to be offered by the enterprises of the tourism and hospitality industry in response to changes in consumer behavior. Examples of how the coronavirus pandemic affected the organization of the very process of providing services by hotels to ensure the safety of guests in hotels and other accommodation facilities, including in terms of increasing costs for all types of resources of these enterprises. Particular attention in the article is paid to assessing the effectiveness of government support measures and stimulating demand for tourist and hotel services in the Russian Federation. Also, based on the results of the study, the prospects for adapting the enterprise management system of the hospitality and tourism industry to work in the conditions of the coronavirus pandemic and after its completion were substantiated — the change in the forms of organization of work of personnel, monitoring and evaluation of the results of their activities was described, and the importance of forming and maintaining consumer confidence in enterprises was substantiated. tourism and hospitality industry.

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Customer engagement and value co-creation/destruction: the internal fostering and hindering factors and actors in the tourist/hotel experience

Journal of Research in Interactive Marketing ◽

10.1108/jrim-05-2020-0104 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Clement Nangpiire ◽

Joaquim Silva ◽

Helena Alves

Keyword(s):

Design Methodology ◽

Hospitality Industry ◽

Document Analysis ◽

Tourism Industry ◽

Theory And Practice ◽

Customer Engagement ◽

Analysis Framework ◽

Content Type ◽

Depth Interviews ◽

Practical Implications

PurposeThe customer as an active and engaged value co-creator raises new challenges for theory and practice, especially in the hospitality industry. However, the connection between engagement and co-creation is little studied in the hotel/tourism literature. This paper proposes a connection between customer engagement (CE) and value co-creation frameworks to ascertain and depict the internal actors' activities and factors that foster or hinder guests' co-creation and destruction of value.Design/methodology/approachThe researchers used qualitative methods (35 in-depth interviews, document analysis and four observation sessions) in seven regions of Ghana to explore the customer's perspective. Data were analyzed with NVivo11 within a thematic analysis framework.FindingsThe findings suggest that positive and negative engagement fosters or hinders guests' interactions, which lead to value co-creation or destruction. The research also discovered that negative interactions occasioned by any factor or actor trigger value destruction at multiple stages of the experience journey.Practical implicationsIndustry players can use the framework developed to assess their businesses, explore and reflect on the proposed value they aim to generate, and thus be more aware of how they can better facilitate value co-creation with their consumers and avoid value destruction.Originality/valueThis research proposes a novel connection between customer interactions, engagement and value co-creation to ascertain and depict the internal actors' activities and factors that foster or hinder customers' experience in the hotel/tourism industry.

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Is there such a thing as feminine leadership? Being a leader and not a man in the hospitality industry

International Journal of Contemporary Hospitality Management ◽

10.1108/ijchm-06-2018-0486 ◽

2019 ◽

Vol 31 (7) ◽

pp. 2970-2993 ◽

Cited By ~ 2

Author(s):

Basak Denizci Guillet ◽

Anna Pavesi ◽

Cathy H.C. Hsu ◽

Karin Weber

Keyword(s):

Hong Kong ◽

Leadership Styles ◽

Women Executives ◽

Hospitality Industry ◽

Selection Process ◽

Tourism Industry ◽

Women In Leadership ◽

Content Type ◽

Leadership Orientations ◽

Hospitality And Tourism Industry

Purpose The purpose of this study is to examine and discuss whether women executives in the hospitality industry in Hong Kong adopt a feminine, masculine or gender-neutral approach to leadership. Design/methodology/approach This study focuses on women with positional power in senior-level leadership roles within the hospitality and tourism industry in Hong Kong. A qualitative approach was taken to capture the multiple dimensions of these female executive’s leadership orientations. The participants included 24 women executives. Findings Participants’ representations show that women have a multitude of leadership styles that operate on three continua. Not all women executives display leadership orientations that adhere to their indigenous culture values. Individual differences or differences related to the organizational culture are still relevant. Research limitations/implications A low number of women in leadership positions in Hong Kong limited the selection process of participants. There might be a selection bias based on that the participants volunteered to participate in the research study and some declined. Findings are based on participants’ memory to reflect on their leadership styles. Originality/value Because of the traditional and conventional definitions of leadership, women leaders might feel that they should behave in a masculine way to be taken seriously as a leader. There is a need to understand whether women executives today manage to defeat these stereotypes and comfortably display a feminine approach to leadership. A culture that values and leverages feminine approaches in addition to masculine approaches is likely to have higher engagement and retention of women.

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Can all sectors of the hospitality and tourism industry be influenced by the innovation of Blockchain technology?

Worldwide Hospitality and Tourism Themes ◽

10.1108/whatt-11-2018-0077 ◽

2019 ◽

Vol 11 (2) ◽

pp. 112-120 ◽

Cited By ~ 7

Author(s):

Paul Willie

Keyword(s):

Hospitality Industry ◽

Tourism Industry ◽

General Introduction ◽

Operational Effectiveness ◽

Content Type ◽

Blockchain Technology ◽

Technology Applications ◽

Hospitality And Tourism Industry ◽

Industry Sectors ◽

Practical Implications

Purpose This paper aims to provide a general introduction to Blockchain technology and how it can be used within the global hospitality industry. In particular, this paper speaks to three industry sectors where Blockchain technology is currently in use. Design/methodology/approach This paper draws on the perspective of an academic who also continues to serve as an industry practitioner within the field of hospitality technology. To this end, the paper provides several examples as to how Blockchain technology can be used to further advance the hospitality profession within a number of different industry sectors. Findings Blockchain technology is being used now within the hospitality industry for both practical and strategic purposes. It can be used in most sectors of the profession and will continue to be used within the hospitality industry for many years ahead. The technology is still relatively new and will continue to become more advanced and sophisticated with the passage of time. Practical implications Many hospitality industry examples are provided as to how Blockchain technology can be used to improve operational effectiveness, efficiencies and overall profitability. Originality/value This paper adds value and contributes to the literature relating to Blockchain technology applications in the international hospitality industry. It represents current and future use that can and should be taken into consideration by both the hospitality industry and academia.

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