Thesis (D. Ed.)--Victoria University (Melbourne, Vic.), 2008. / Includes bibliographical references.

Thesis (M.A.)--Regis University, Denver, Colo., 2006. / "Master of Arts, Adult Education"--T.p. Title from PDF title page (viewed on Aug. 29, 2006). Includes bibliographical references.

This thesis investigates the factors that influence air passengers in their food and beverage outlet patronage intentions in the airside areas of commercial airports. Commercial operations, including the provision of food and beverages are becoming more important for airport operators. Air passengers’ behaviour in the airside setting is not always following rational decision‐making processes. Due to the nature of the setting and due to a loss of behavioural freedom, behaviour is influenced by the airside context. Extant literature on airport commercial operations has not yet addressed the question of factors influencing passengers’ outlet patronage intentions. Consumer theory usually accepts one of three perspectives: The rational‐choice, the behavioural influence and the experiential perspective. The review of literature on consumer behaviour in the field of food and beverage shows that none of the three theoretical perspectives sufficiently explains behaviour in the airside context and the need for a less paradigm‐dependant approach is derived. This methodological gap around the need for a less paradigm‐dependent approach is addressed through a mixed‐methods case study approach, during which both qualitative and quantitative evidence is analysed in order to explore the effect of the airside context and other factors on air passenger outlet patronage intentions. One medium‐sized German commercial airport serves as typical case for a class of German commercial airports. Evidence is collected mainly in‐situ in the airport’s airside area. The findings reveal that, besides the airport context, personal and outlet‐related factors have an influence on behaviour. Those factors can then be related to three emotional states that passengers may experience, namely AirsideFear, AirsideStress, and AirsideEnjoy. Depending on the type of trip, air passengers show different outlet patronage intentions, resulting in the need to adjust the extant view on passenger typologies. The role of service brands in the airside setting is explored, revealing that service brands are important for very frequent flyers mainly. Findings are discussed in light of extant literature and an Airport Airside Outlet Patronage Model is developed. The thesis concludes by offering a new perspective on airside consumption. This study contributes to the knowledge of the subject field by highlighting the conceptual gap in the literature, as well as by aiming to close it. This is achieved by exploring the factors that influence food and beverage outlet patronage intentions. On a methodological level, the mixed‐methods case approach aims at overcoming the limitations caused by the application of one of the three different paradigms in extant consumer behaviour literature.

Thesis ( M Tech( Tourism and Hospitality Management))--Cape Peninsula University of Technology, 2011 / This study investigates the perceptions of the accommodation sector regarding the tourism value chain in the Western Province of Rwanda. The fact that the study could assist local communities with poverty alleviation in Rwanda has raised the issue of how the perceptions of the accommodation sector could be used to enhance the value chain so that it would benefit all the participants in the industry in that province.The study is undertaken to improve the understanding of the perceptions held by accommodation service providers regarding the tourism value chain. In order to achieve this, the researcher set out to gain a greater knowledge of tourism development planning, as well as to investigate the possible socio-cultural, economic and political impacts that could follow the effective implementation of the tourism value chain on the accommodation sector. Both the positive and the negative impacts of a tourism value chain on the local communities in Western Province of Rwanda were examined.In terms of the national tourism policy, tourism has become a priority. It is regarded as an economic activity that can contribute more than any other sector to poverty alleviation. This study therefore examines the current perceptions held by the practitioners of the industry as they develop tourism products and services in the country. In addition, the study examines the key benefits and concerns of the accommodation establishments about the tourism value chain

The purpose of this research was to examine the differences in the organizational structure of Sports Commissions in the United States of America. This study also examined Sports Commissions according to general organizational characteristics. Further, this study attempted to classify Sports Commissions according to organizational structure. In addition, comparisons and contrasts regarding organizational structure were drawn between organizations that represent large and small geographic regions. The theoretical frameworks for this study were based within contemporary and traditional organizational theories. The literature was grounded in reference to similar studies and findings relative to management and legal interpretations of community supported sport in general, and within sport management frameworks in particular. While the significance of this study is revealed in the findings pertaining to the structure of Sport Commissions, greater implications relative to sport organizations and community sport development are also discussed. The subjects for this study were regional Sports Commissions of the United States of America considered 'active' members of the National Association of Sports Commissions (NASC) collective. The survey instrument contained three sections which addressed the areas of centralization, formalization, and complexity, in addition to a fourth section, which examined descriptive organizational characteristics. The components of centralization measured included information dissemination, information output, and control of information. The components of formalization included written job descriptions, written rules and procedures, and supervision of personnel. Complexity was measured using size of structure, and education and experience of employees. Organizational characteristics were assessed according to Commission type, financial components, and activities performed. Survey methods included both telephone and mail surveys. Of the 74 total Sports Commissions surveyed, 57 participated; producing a final overall return rate of return was 77.03%. Three types of analyses were conducted on the data. One, a descriptive evaluation of each component of the Sports Commissions profiles identified was conducted. Two, a SCOSS reliability correlation analysis within and between SCOSS components was analyzed. Finally, a comparison between the organizational characteristics and dimensions of organizational structure of Sports Commissions. Responses were also coded into two major groupings: those that represent larger markets, specifically greater than 1 million inhabitants; and those which represent smaller markets, specifically smaller than 700,000 inhabitants. There was no significant difference found in the degrees of centralization, complexity, and formalization for the organizations studied, which signals important considerations regarding the overall status of the organizational structure of Sports Commissions. Finally, important findings and implications related to the organizational characteristics studied was also revealed. / A Dissertation submitted to the Department of Sport Management, Recreation Management, and Physical Education in partial fulfillment of the requirements for the degree of Doctor of Philosophy. / Fall Semester, 2003. / June 19, 2003. / Sports Commissions, Organization Structure, Sport Management / Includes bibliographical references. / Charles Imwold, Professor Directing Dissertation; Joe Cronin, Outside Committee Member; Annie Clement, Committee Member; Cecile Reynaud, Committee Member.

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.

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.

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

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