For years, thousands of trekkers have flocked to Nepal to enjoy the country's combination of spectacular mountain terrain and unique cultural practices. Unfortunately this influx of tourists has caused severe repercussions for the economic, environmental, social, and cultural integrity of the country. Sixty percent of tourism earnings are leaking out of the Nepalese economy. Deforestation, soil erosion, and inadequate sanitary practices are creating permanent changes to the physical environment and ecosystems in the area. Foreigners, who bring with them material wealth and apparent freedom, are influencing the younger members of Nepalese families. Tourism development and pressures are resulting in the erosion of cultural values and long-term damage to cultural traditions. The purpose of this study is to provide a sustainable model for trekking operations in Nepal. The proposed model includes a specific guideline of action for destination decision-makers. This guideline includes the planning process, determination of overall goals and objectives, funding, and logistics. This study gives a macro-overview of the current trekking situation in Nepal and offers and a better alternative for the future.

M. Tech. Food and Beverage Management / The South African labour market has been characterised by poor job creation over the past decades. As a result, the market has failed to absorb number of graduates. The purpose of this study was to determine the perceptions of the hospitality graduates when seeking employment in the hospitality industry. The study aimed to measure the number of hospitality graduates still pursuing a career in hospitality 3-5 years after graduation. The results indicated that most of the Tshwane University of Technology graduates were employed in the hospitality industry. The majority of those that had left the industry were employed by government. A large number of graduates were dissatisfied with their entry-level positions, career progression, working conditions and fringe benefits in the hospitality industry. Over 51% of hospitality graduates indicated that they would advise other person to study for a career in hospitality management. However, 64.8% of graduates said they would not consider studying a hospitality management if they were to undertake studies again. Working conditions in the hospitality industry need to improve so that graduates will be retained.

Made available in DSpace on 2016-08-02T21:43:01Z (GMT). No. of bitstreams: 1 Alessandra Aparecida - RESUMO.pdf: 29868 bytes, checksum: 61b5cc7fb778b444f8c4e0543e85f627 (MD5) Previous issue date: 2010-09-02 / With supply increasing and fierce competition, the hotel industry is constantly on the concern with the development of strategies to make it more competitive. Topping this area a profession in full ascent. This is the profession of hospitality. It is necessary to overcome the traditional focus rooted in professional education with the exclusive look and technical skills training for jobs. Learning to do is not enough anymore. The professional action should back on solid scientific and technological knowledge to offer the professional a higher degree of intellectual autonomy and growing. The new forms of work management in these companies and organizations today have replaced workers lesser degree of autonomy by workers with autonomy, decision making and ability to work in teams, generate technology, prevent disorders, to correct problems and monitor their own performances. That said, from the national curricular guidelines that guide the training of undergraduate courses in hospitality, came the main question of this research. What is the profile of professional hospitality? With this guiding question was designed to be the main objective of this study was to analyze the profile of professional hospitality from the national curricular guidelines of the college of hotel management. To answer the purpose of this study, we developed an exploratory and descriptive research by surveying primary and secondary data. The procedure was made by documentary research and fieldwork. The sample consisted of five teachers in the area who were graduates of a college of hotel management and who work or have experience in the industry. The results pointed to a consolidation of the national curriculum guidelines and reference frame as being appropriate and necessary next to the requirement of professional training in hospitality. However, we find a reminder in addition to a history of a trader. Perceives a need to understand who is this human being who will care for and devote himself to caring for other human beings. / Com oferta crescente e concorrência acirrada, o setor hoteleiro vive em constante preocupação com o desenvolvimento de estratégias que o torne mais competitivo. Desponta nessa área uma profissão em total ascensão. Trata se da profissão de hotelaria. Faz-se necessário superar o enfoque tradicional enraizado na educação profissional com olhar exclusivo ao treinamento e capacitação técnica de ostos de trabalho. Aprender a fazer não é mais suficiente. A ação profissional deverá embasar-se em sólidos conhecimentos científicos e tecnológicos que ofereçam ao profissional um grau maior e crescente de autonomia intelectual. As novas formas de gestão do trabalho presentes nas empresas e organizações modernas têm substituído trabalhadores de escasso grau de autonomia por trabalhadores com autonomia, decisão e capacidade para trabalhar em equipe, gerar tecnologia, prevenir disfunções, corrigir problemas e monitorar seus próprios desempenhos. Isso posto, a partir das diretrizes curriculares nacionais que norteiam a formação profissional do ensino superior em hotelaria, surgiu o principal questionamento dessa pesquisa. Qual é o perfil do profissional de hotelaria? Com essa questão norteadora desenhou-se o objetivo principal desse estudo que foi analisar o perfil do profissional de hotelaria a partir das diretrizes curriculares nacionais do ensino superior em hotelaria. Para atender a proposta deste trabalho, foi desenvolvida uma pesquisa exploratória e descritiva por meio de levantamento de dados primários e secundários. O procedimento deu-se por pesquisa documental e de campo. A amostra constituiu-se de cinco docentes da área que fossem egressos de um curso superior em hotelaria e que atuam ou tenham experiência no setor. Os resultados apontaram para uma consolidação das diretrizes curriculares nacionais enquanto enquadre e referência necessária estando adequada e próxima da exigência na formação do profissional em hotelaria. No entanto, percebe-se uma evocação para além de uma anamnese desse profissional. Percebe-se uma necessidade de compreender quem é esse ser humano que vai zelar e se dedicar a cuidar de outros seres humanos.

Thesis (MTech (Tourism and Hospitality Management))--Cape Peninsula University of Technology, 2017. / The hospitality industry is one of the most popular industries in Cape Town, where it plays a major role in the economy and offers many employment opportunities. Because of this, one might have thought that learners would be encouraged to pursue a career in the industry. But learners and Life Orientation teachers in black township schools do not know about the hospitality industry: Hospitality Studies is not offered as a subject and learners receive no career guidance about this industry. This study investigates the extent of knowledge among Grade 11 learners and LO teachers in black township high schools about the hospitality industry, with a focus on the extent to which these learners are guided towards pursuing a career in the industry. The study therefore examines the information given to Grade 11 learners about the hospitality industry and the information LO teachers have about the industry to equip them to guide learners. The aim of the study is to highlight the knowledge gap that exists amongst Grade 11 and LO teachers when it comes to the hospitality industry, with the ultimate object of enhancing awareness of the industry so that learners can make meaningful career choices informed by that awareness.

One problem facing the hospitality industry today is turnover. Management turnover rates of 50 and 75 percent continue to plaque all segments of the industry. Personality type theory holds that people are happier in environments that are compatible with their personalities. This study examines 229 undergraduate students enrolled in hospitality education at the University of North Texas. The Myers Briggs Type Indicator was administered to these students to determine their predominant personality types, and to compare these types to those desired by hospitality industry professionals for success within the industry. Variables such as gender, work experience, and classification were also examined in comparison to student personality types.

<p>  </p> <p>With robot utilization reaching $300 million in the hospitality industry, this paper aims to examine the difference in customer response between two types of anthropomorphic features (cute vs. cool) of service robots. Four scenario-based experiments (2 [robot appearances: cute vs. cool] x 2 [customer–company relationship norms: communal vs. exchange]) were employed in two different contexts (Study 1: service successful and Study 2: failure). The results showed that cute robots elicit higher customer satisfaction, repatronage intention, and willingness to spread positive word of mouth when customers were in a communal relationship with a company. The difference was significant only in the situation in which the robots’ service failed. This study offers the industry guidelines to decide on robot design according to their relationship with the customer and develops the topic of anthropomorphism in robots in that it looked into the different traits within anthropomorphism rather than human likeness versus nonhuman likeness.</p>

Historically, hospital institutions came out of the Middle Ages. The unfortunates who found themselves in these places included the poor, pilgrims, travelers, old and the orphaned. Started by Christians to take care of their own monks, hospitals were the epitome of charity and hospitality to its consumers. The purpose of this paper is to use the Gap Theory to explore the nurse-patient relationship within a hospitality setting. This information will be used to clarify points within patients' hospital stays that could have an effect on the patients' intent to return or recommend the institution. Four key attributes were discovered through the review of literature that can help nurses and patients enhance the therapeutic relationship. Trust, hospitableness, flexibility and activation are all attributes that must be present in this relationship for it to reach the full potential. Comprehensive trainings done often can help hospitals keep their nurses and other medical staff updated and educated on these attributes. Literature supports the possibility that hospitals would benefit from an added position: the Hospitality Ambassador. This person would be able to take on non-clinical roles to help relieve the burden of the nursing staff while providing the personalized service that patients have come to expect.

When asked to identify what characteristics are needed to fulfill an entry level management position in their companies, recruiters replied they were looking for someone “good”. When asked why they are enrolled in a 4 year hospitality program, a student may say to acquire a “good” job. The purpose of this study was to investigate the word “good” as it relates to hospitality industry recruiters in fulfilling an entry-level management position, as well as the hospitality management students perspective of “good” related to acquiring an entry level management position upon graduation from a four year hospitality degree program. This study investigated characteristics, skills, experience, and education of an entry-level manager, as defined by hospitality industry recruiters and hospitality students as “good.” There are opportunities to ensure that development is relevant and valued by both organization and students, through greater understanding of which competencies the industry recruiter is looking for in a “good” entry-level manager. Examples of good practice that enable development of existing talent should be published, in order that industry, academia and college graduates can learn from each other. Industry will ultimately determine the strengths and weaknesses of each four year hospitality degree program, based on whether or not they are able to recruit “good” entry-level managers from the program’s graduates.

Thesis (MTech (Tourism))--Cape Peninsula University of Technology, 2016. / This study investigated the role of ICT in the teaching, training and learning of hospitality students at The International Hotel School (IHS), and was conducted in the form of a case study based on the teaching, training and learning techniques used at the three campuses of The International Hotel School (IHS) in South Africa, and involved purposive and stratified random sampling. It was conducted over an 18 month period, using survey questionnaires, focus group discussions, and interviews. The researcher had, over a considerable period while in the classroom, observed a trend by students to increasingly use the internet to source information while studying, rather than spending time in a classroom being taught the required information. Based on observations of how students chose to learn, the researcher also deduced that there needed to be a shift from traditional face to face teaching and learning in a classroom environment, in order to accommodate the changing learning needs of students. The aim of the research was thus to define the role of ICT within hospitality studies at the IHS and gauge the impact of teaching, training and learning on the current hospitality curriculum, as well as the long- term initiatives within the hospitality field. A sub-objective was to enhance the learning process of students by making use of ICT to assist the learning process and make the learning material more interactive. This would assist both the student and the lecturer. The findings, based on the responses from students and academic staff at the Cape Town Campus of the IHS, and the interviews and focus group discussions with all IHS staff suggest the recognition for a move to the use of ICT’s in the formal educational process at the IHS. The results of the study lead to the recommendations for a change towards the role of ICT in the teaching and learning process.

Brand loyalty development is an important part of a company‘s marketing strategy. Empirical data on the influences of brand loyalty in the South African hospitality industry is non-existent. Moolla and Bisschoff developed an empirical tool for measuring twelve influences of brand loyalty in, originally, the fast moving consumer goods (FMCG) industry. The model has since been validated and the reliability of the data confirmed for various industries such as agri- business, banking and pharmaceutical industries. The twelve influences the model test are; customer satisfaction, culture, brand performance, brand relevance, relationship proneness, brand affect, repeat purchase, perceived value, commitment, involvement, switching cost and brand trust. An adapted Moolla and Bisschoff model is employed in the hospitality industry, and more specifically the hotel sector, which aims to determine the role each influence plays on brand loyalty. Questionnaires were distributed to guests at various branded hotels in South Africa of which 187 patrons responded positively. The Kaiser-Meyer-Olkin measure indicated sample adequacy and suitability for factor analysis, where after the questionnaire was validated and the data found to be reliable. According to the respondents‘ perceptions, customer satisfaction is regarded as the single most very important brand loyalty influence in the hospitality industry. Brand trust, repeat purchase, involvement, perceived value, relationship proneness, brand affect, brand relevance and brand performance can also be seen as important factors. Switching cost, commitment and culture were not considered to be very important brand influences. Sub-factors were identified for the influences of perceived value and relationship proneness. A new conceptual framework for brand loyalty in the hospitality industry was therefore suggested. The results of this study concluded that the adapted Moolla and Bisschoff model is indeed a valuable tool for measuring brand loyalty influences in the hospitality industry. This study also contributed to the knowledge base regarding brand loyalty of the South African hospitality industry in South Africa. / MBA, North-West University, Potchefstroom Campus, 2015