Culture-Based Gamification for Global Education

This chapter discusses gamification as a viable strategy to deliver tourism and hospitality management curricula effectively at a non-public Western university in Vietnam. This chapter discusses how Western tourism and hospitality curricula, which aim at developing problem-solving skills, independent thinking, and individual initiative in a global marketplace, are at odds with the education system in Vietnam, and proposes specific strategies that can be employed by global educators to bridge this gap. A case-study with upper-level tourism management Vietnamese undergraduates is presented as demonstrative of the benefits of gamification of tourism and hospitality management curriculum delivery. Knowledge of Vietnamese behavioral mores, culture, and language are highlighted as conditions for the successful implementation of gamification efforts in this educational setting. Implications for educational praxis, suggestions and recommendations for best uses, common pitfalls, and directions for future research in light of extant literature are discussed.

Developing Quality Hospitality Students Through Simulation and Experiential Learning asa Guide for Hospitality Education

Objective - Teaching quality is more and more profoundly decisive for the achievement of higher educational institutions. On this background, Games-Based Learning (GBL) and Experiential-Based Learning (EBL) are the key teaching methodologies which are often used to enhance the teaching-learning quality by assisting both teachers and students gain their objectives. Teaching in the Age of Covid-19 is also another challenge for most of the Educators. Given the importance of the topic in university, the aim of this research is to present an organized review of the literature on the use of GBL as a tool to boost the distinction and the excellence of the teaching process in general, and, in particular, the teaching of hospitality management. Methodology/Technique - The work searched mainly the most appropriate literature on the application of gamification to educational contexts. The empirical analysis of a game-based project assigned to 27 players, who are Hospitality Students at FPT University Danang, has shown very significant results. Finding - One of the primary outcomes of this research is to describe theoretical approaches mainly to GBL, then EBL and provide a conceptual model that gathers the contribution of various studies and make way for in future deeper research. Another important finding is the gradual integration of various types of experiential learning activities into a hospitality and tourism management syllabus. Novelty - The significance of the research results shows that he best of both academic and reality world should be closely connected in purpose so as to make the teaching-learning more engaging, more fun and more efficient. Type of Paper - Empirical Keywords: Games-Based Learning; Simulation and Experiential Learning, PBLs, Learning in Covid-19 Age, Hospitality Education. JEL Classification: I23, A22,Z32

Voice assistants in hospitality: using artificial intelligence for customer service

Purpose Voice assistants (VAs) empower human–computer interactions by recognising human speech and implementing commands pronounced by users. This paper aims to investigate VA-enabled interactions between hotels and guests in the hospitality context. The research positions VAs within the artificial intelligence (AI)-enabled Internet of Things (IoT) context, disrupting old practices and processes. Smart hospitality uses VAs to support effortless value cocreation for guests cost-effectively. The research examines consumer perceptions and expectations of hospitality VAs and explores VA capabilities through expert technology providers. Design/methodology/approach This empirical paper investigates the current use and future implications of VAs for hotel environments. It uses qualitative, semi-structured in-depth interviews with 7 expert hospitality VA technology providers and 21 hotel guests who have VA experience. The research adopts a demand and supply approach, addressing the VAs in hospitality holistically. Findings The findings illustrate the requirements from both end-users’ sides, hotels and guests, exploring VA advantages and challenges. The analysis demonstrates that VAs increasingly become digital assistants. VA technology helps hotels to improve customer service, expand operational capability and reduce costs. Although in its infancy, VA technology has made progress towards optimising hotel operations and upgrading customer service. The study proposes a speech-enabled interactions model. Research limitations/implications This research stimulates the transformation of hospitality services by using VAs and the development of smart hospitality and tourism ecosystems. The study can benefit from further research with hotel managers, to reflect hoteliers’ points of view and investigate their perception of VAs. Further research can also explore different aspects of consumer–VA interaction in different contexts. Practical implications The paper makes a significant contribution to hospitality management and human–computer interaction best practices. It supports technology providers to reconsider how to develop suitable technology solutions towards improving their strategic competitiveness. It also explains how to use VAs cost-effectively and profitably while adding value to travellers’ experience. Originality/value VA studies are often focussed on the technology in private households, rather than in commercial or hotel spaces. This paper contributes to the emerging literature on AI and IoT in smart hospitality and explores the acceptance and operationalisation of VAs. The research contributes to the conceptualisation of VA-enabled hotel services and explores positive and negative features, as well as future prospects.

IMPLEMENTATION OF A QUALITY STRATEGY BASED ON CUSTOMER SATISFACTION ANALYSIS. CASE STUDY: HOTEL MARKET

The quality of services in hotel management is crucial for the development of brand value and the growth of the customer base. Every hotel should strive not only to improve the quality of services, but also to exceed customer expectations. Such a mentality is very beneficial especially for the field of hospitality management, where competition is constantly increasing.In light of this, a research was carried out, in order to evaluate the quality of services provided within the Alpin hotel unit so that the company can acknowledge customer dissatisfaction and implement the appropriate quality strategy towards positive outcomes

Assessment of Milk Consumption and Lactose Intolerance among Self Perceived Lactose Intolerant Student of Abia State Polytechnic, Aba, Nigeria

Objective: The study assessed milk consumption and prevalence of lactose intolerance among self-perceived lactose intolerant students of Abia State Polytechnic, Aba. Subject and Methods: The study involved 121 self-reported lactose intolerants students from which 76 students with confirmed cases of lactose intolerant were selected from two purposively selected departments namely: Food Science and Technology (F.S.T) and Hospitality Management Technology (H.M.T) Abia State Polytechnic Aba. Questionnaires were used to collect information on dairy consumption and self- perceived intolerance to milk; while milk tolerance test was used to investigate the incidence of lactose tolerance among the student Results: The result shows that self-perceived lactose intolerance was higher (89%) than the estimated prevalence of (79%) among the students. The majority of the students consumed milk and dairy products, with percentages of 100%, 82%, 72%, and 100% for milk, ice cream, yoghurt, and flavored dairy products, respectively. The frequency and serving portions consumed per day were small. The percentages were 24%, 17%, 16%, and 15% for milk, ice cream, yoghurt, and flavored dairy products, respectively. None of the subjects consumed up to 2 serving of milk per day. Conclusion: The result shows that a high percentage of the students still consume milk and dairy products, irrespective of their lactose intolerance. This suggests that lactose intolerance could not stop the subjects from consuming milk and dairy products. The low frequency of daily consumers of milk and dairy products coupled with small portion sizes of milk and dairy products indicates that dairy consumption among the subjects was poor and inappropriate. Inappropriate consumption of milk and dairy products would fail to meet the nutritional needs of the consumer.

A content analysis of hospitality research's research methods in the 2010s

PurposeThis study aims to describe the development of hospitality research in terms of research methods and data sources used in the 2010s.Design/methodology/approachContent analyses of the research methods and data sources used in original hospitality research published in the 2010s in the Cornell Hospitality Quarterly (CQ), International Journal of Hospitality Management (IJHM), International Journal of Contemporary Hospitality Management (IJCHM), Journal of Hospitality and Tourism Research (JHTR) and International Hospitality Review (IHR) were conducted. It describes whether the time span, functional areas and geographic regions of data sources were related to the research methods and data sources.FindingsResults from 2,759 original hospitality empirical articles showed that marketing research used various research methods and data sources. Most finance articles used archival data, while most human resources articles used survey designs with organizational data. In addition, only a small amount of research used data from Oceania, Africa and Latin America.Research limitations/implicationsThis study sheds some light on the development of hospitality research in terms of research method and data source usage. However, it only focused on five English-based journals from 2010–2019. Therefore, future studies may seek to understand the impact of the COVID-19 pandemic on research methods and data source usage in hospitality research.Originality/valueThis is the first study to examine five hospitality journals' research methods and data sources used in the last decade. It sheds light on the development of hospitality research in the previous decade and identifies new hospitality research avenues.

An Assessment of Inventory Management Practices at the Hospitality Management Department of Takoradi Technical University

Inventory management encompasses a wide variety of tasks. These tasks differ depending on the organization. The study's main goal is to evaluate inventory management activities at Takoradi Technical University's hospitality management department. Non–experimental analysis was used to design the sample. The study's target population was hospitality students with sample sizes of 60 students. Purposive sampling was used to collect data for the analysis. The analysis relied on primary data. To collect data for the analysis, a structured questionnaire was created with both opened-ended and closed-ended questions. Statistical Package for Social Sciences (SPSS) and Microsoft Excel were used to analyze and process the information. Frequency distribution tables, pie charts, and bar charts were used to display the findings. According to the results, the department did a commendable job of resource management in order to provide supplies for the students' practical training. The department's inventory management process was purely commercial and the proper inventory management process was implemented. Regardless, it was recommended that the hospitality department strive to keep inventory under control. Evidence for inventory management and record documentation should also be handy at all times.