Hotels often use branded amenities to upgrade products. However, given the importance, branded amenities are scarcely studied as a tool to manage hotel brands. Signaling theory explains how branded amenities fit into an ingredient branding strategy for hotels. A series of ANOVA were conducted to...
Author(s)
Kim EunJoo; Baloglu, S.; Henthorne, T. L.
Publisher
Routledge, Philadelphia, USA
Citation
Journal of Hospitality Marketing & Management, 2021, 30, 4, pp 508-527
This chapter presents a number of measurement instruments that can be used to assess lodging quality, e-travel service quality, restaurant quality, festival quality, other hospitality and tourism service quality, and satisfaction and loyalty.
Author(s)
Gursoy, D.; Uysal, M.; Sirakaya-Turk, E.; Ekinci, Y.; Baloglu, S.
ISBN
2015 CABI (H ISBN 9781780644530)
This study aims to broaden knowledge about the effects of green (environmentally responsible) advertising images on consumer behavior in the context of the hotel industry. A 5 (ad type: non-green vs. green with text vs. green with logos vs. green with visuals vs. green with the combination of all)...
Author(s)
Sahin, S.; Baloglu, S.; Topcuoglu, E.
Publisher
Sage Publications, Thousand Oaks, USA
Citation
Cornell Hospitality Quarterly, 2020, 61, 4, pp 443-460
This issue (consisting of 7 papers) includes reviews on hotel performance evaluation and consumer complaining behaviour in the hospitality industry, as well as recent studies on market segmentation in the lodging industry, casino employees' ethical behaviour and job satisfaction, on-line travel...
Author(s)
Baloglu, S.; Erdem, M.; Brewer, P.; Mayer, K.
Publisher
Emerald Group Publishing Ltd, Bradford, UK
Citation
International Journal of Contemporary Hospitality Management, 2010, 22, 7, pp 920-1062
The restaurant industry uses vast amounts of resources, but only a paucity of research discusses sustainability issues from restaurant management point of views. By applying both institutional theory and theory of planned behavior, this study addresses this gap by asking casual restaurant managers...
Author(s)
Raab, C.; Baloglu, S.; Chen YangSu
Publisher
Routledge, Philadelphia, USA
Citation
Journal of Foodservice Business Research, 2018, 21, 2, pp 154-171
Purpose - The aim of this paper is to examine the underlying consumer behavior model of Facebook marketing for hotels, including the determinants, the process and the consequences of hotel Facebook marketing, as Facebook - the most popular social media platform - has become an important marketing...
Author(s)
Leung, X. Y.; Baloglu, S.
Publisher
Emerald Group Publishing Ltd, Bingley, UK
Citation
Worldwide Hospitality and Tourism Themes, 2015, 7, 3, pp 266-282
Energy costs in the lodging industry have been a focus for at least forty years, but the development of energy management programs and the employment of energy management systems have been uneven, at best. A 2011 study of ninety-nine managers of upscale and luxury hotels found that the operators...
Author(s)
Baloglu, S.; Jones, T.
Publisher
Sage Publications, Thousand Oaks, USA
Citation
Cornell Hospitality Quarterly, 2015, 56, 3, pp 237-247
Purpose - How do we measure the success of a hotel business? What factors determine performances? This paper seeks to explore the responses which researchers and practitioners have given to these questions in the last 20 years. Design/methodology/approach - The paper is based on the analysis of 152 ...
Publisher
Emerald Group Publishing Ltd, Bradford, UK
Citation
International Journal of Contemporary Hospitality Management, 2010, 22, 7, pp 920-952
This chapter explains how the measurement scales included in this handbook were selected as well as the format used in presenting those scales. It also introduces the main categories of these scales that capture a variety of concepts and constructs used in hospitality and tourism studies.
Author(s)
Gursoy, D.; Uysal, M.; Sirakaya-Turk, E.; Ekinci, Y.; Baloglu, S.
ISBN
2015 CABI (H ISBN 9781780644530)
This study proposes and tests a model of travelers' self-service technology adoption to explain why travelers choose self-service technologies over service staff. Desire for interaction with service staff serves as a countervailing construct against technology-related perceptions and a subsequent...
Author(s)
Oh, H. M.; Jeong, M. Y.; Baloglu, S.
Publisher
Elsevier, Amsterdam, Netherlands
Citation
Journal of Business Research, 2013, 66, 6, pp 692-699