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For many hospitality businesses, environmental lighting design can be a powerful tool to be leveraged to stage the servicescape when creating marketing collateral to attract customers. Addressing this underexplored topic, the current research examines how and why focal and general lighting designs,...
As the scores in the current European Foundation for Quality Management (EFQM) excellence model are the same for all industries, the accuracy of the model has been questioned. Our objective is threefold: (1) to confirm the need to adjust the EFQM model, using the restaurant industry as an example;...
Tipping is an interesting pecuniary behavior involving service providers and hospitality's restaurant clients. The tipping act goes beyond the hospitality industry and therefore is a common practice across the entire service industry. However, tipping is thought to have adverse negative effects on...
Sustainability of Dubai’s luxury brand – too many hotels?
In the recently published CABI tourism book Sustainable destination branding and marketing, chapter authors Andy Heyes and Sanjay Nadkarni discuss...
21 - 23 June 2021 - Bruges,
Referred to as "the analysis of the analyses", meta-analysis has become a popular research area in the tourism and hospitality literature, as well as in many different fields of science. This great interest in meta-analysis has led to many meta-analysis studies in the tourism and hospitality...
The study explores, compares, and contrasts the image of line-level hotel employment and its underlying dimensions as held by the general public and by hotel employees. Additionally, this study clarifies the images of six specific line-level occupations. A quantitative research approach was...
The purpose of this study is to measure the service quality of 5-star thermal hotel businesses in Afyonkarahisar province via the importance-performance analysis method. For this purpose, the service quality elements of hotel management in Afyonkarahisar were determined according to the hierarchy...