M.Tech. / Employees in the events management and conferencing sectors in the tourism and hospitality industries are employed on either full-time and or temporary working arrangements, referred to as casualization. Traditionally, a full complement of employees would be present at hospitality venues; however, economic conditions, occupancy levels and consequently turnover, have dramatically changed, leading to venues only employing staff when they are needed. A South African survey (2010) reveals that most temporary employees are contracted from labour brokers, who in turn sell their skills and services to the events management and conferencing sectors, among others in the hospitality industry. This change was necessary to enable employers to only employ staff for busy periods. (Hickmore, 2011; Mosala, 2008)...

The commercialization of hospitality established arguably the oldest profession. Historically small commercial hospitality establishments, known as inns in the western world, were of ill repute. Perhaps connected to their reputation, this category of accommodation facility has been seriously neglected as an area of academic inquiry, particularly from the perspective of the host. While there has been a huge growth in the interdisciplinary field of tourism studies in recent decades, little attention has been paid to the role of the host in the host-guest relationship at whatever level of analysis. This thesis seeks to redress the balance. Hospitality is a basic form of social bonding. This type of bonding, where a hierarchy between strangers is implicit (as with hosts and guests), may be termed ‘nexilitas’; nexilitas is a form of social bonding in liminal circumstances. To that extent it is comparable to ‘communitas’ which describes social bonding between equals in certain liminal circumstances. The difference is that nexilitas is a form of bonding between individuals in a complex power relationship. The host controls the hospitality space, but custom also empowers the guest with certain expectations, especially in the commercial context. The thesis identifies the various forms of hospitality – traditional ‘true’ or ‘pure’ hospitality, social hospitality, cultural hospitality and commercial hospitality – and discusses these critically in their historical and cross-cultural contexts, with emphasis on the perspective of the host. The passage of hospitality is then traced through the three phases of preliminality, liminality and post-liminality and discussed along the themes anticipation, arrival and accommodation and finally departure of the guest. While the historical and ethnographic review is mainly based on written histories and the experiences of other anthropologists as guests as well as ethnographers, the passage of hospitality draws on the multi-sited auto-anthropological experiences of the author, both as host and as ethnographer of contemporary South African hosts in small owner-managed commercial hospitality establishments.

The transference of knowledge and the creation of a knowledge vault within operations of the Hospitality sector is the cornerstone to the success of this dynamic contributor to the economy, not only as a skills developer, but also as a collective group of experts that unknowingly build a community of expertise that transfer knowledge amongst themselves within an organisation. Leadership that share knowledge, whether tacit or implied, leads to the development and knowledge growth from members to those who are exposed to the intricacies of decision making and business practices. This leads then to the skills development and retention of the participants who feel nurtured and fulfilled in the employment within the organisation and view themselves as valued members. The finding of this research reveals a correlation between knowledge sharing and the desire for job security that leads to the feeling of being nurtured and finding the employment positive and enjoyable. The transference of knowledge allows the receiver of the knowledge to develop to where the point of the receiver becoming an expert in their chosen field is attained and the collective of the mangers are developed to the level of a community of experts in their various fields. However the academic qualifications of leadership is low, the significance of this highlights the level of networking amongst themselves as paramount to the success of this multi million rand industry.

A good understanding of customer expectations is very important to service providers. Since the Chinese first came to South Africa and started their restaurant businesses. Chinese fine-dining restaurants have become more and more popular. Identifying the customer expectations and Chinese fine-dining restaurant owner perceptions will help Chinese service providers to understand better the restaurant businesses. To ensure the development of the Chinese restaurant business in South Africa, it is very important to understand what South African customers want, whether there are differences between the Chinese restaurant owner perceptions of the service quality and South African customer expectations of the service quality. This would depend on the customers’ preferences, and provide a positive contribution to customer decision-making. Therefore, it is essential to understand and identify what is customer expectations are, what the management perceptions are and the differences between them. 5 In order to achieve the objectives of the research, the following approach was followed: Factors that influence the customer expectations and management perceptions are explained. Five factors used to measure the service quality of Chinese fine-dining restaurants are identified, namely reliability, responsiveness, assurance, empathy, tangibility. The responses to the questionnaire were collected and analysed to determine the extent to which factors are both important to customer expectations and management perceptions.

Thesis (MTech (Business Administration ))--Cape Peninsula University of Technology, [2018]. / Diversity management was developed in the 1980s in response to demographic changes within the labour force and commercial competition in the US. This context establishes the fundamental point that organisations stand to profit from having a diversified workforce (Naik, 2012). However, the integration of immigrants within South African businesses is a process characterised by intense challenges. The reasons for this are unclear, as are the benefits of having a diverse workforce in the South African labour market. In order to explore and better understand the phenomenon, this study adopts a qualitative research approach and makes use of semi-structured interviews. Such a process is appropriate for gaining insight into complex issues concerning the research problem (East et al., 2010; Monette et al., 2014). According to several sources, immigrants face challenges linked to the degree of their language proficiency, educational level, lack of experience, ethnicity and country of origin. This notwithstanding, immigrants bring to organisations new ideas, a sustainable competitive edge, productivity and profits, and much more. This study provides an understanding of how the hospitality industry value immigrants and how they can accommodate them in their organisations. This will add to the existing body of knowledge and contribute to improvement in the quality of social relationships in organisations, bringing about returns on investment. The researcher adopted the ten ethical guidelines of Bryman and Bell (2007) in carrying out this study. Specifically, the participants’ consent was sought and they were informed that they could exit the project at will, and would not be subjected to any harm. The data collection process was also clearly explained (Bryman & Bell, 2007). The findings of this study were that not only immigrants find it difficult to find a job in the Western Cape Province: South Africans, the majority semi-skilled and under-qualified, are also trying to find a job in their own country. In short, South Africa is in a crisis of high unemployment, and there is an urgent need for more infrastructure to address this. But those who are most disadvantaged in this crisis are immigrants with formidable and remarkable qualifications. They have left their home countries with the sole desire to get work, to succeed, and to enjoy a good life in the host country. Unfortunately, certain destructive circumstances, such as discrimination, obstructive situations in the Department of Home Affairs, etc., prevent them from even obtaining a suitable job offer. At the end of their job search, some remain unemployed while others have to work in hazardous jobs, or in jobs not related to their qualifications, just to have an income. The study concluded that although workforce diversity has some inherent challenges, it has benefits for business organisations and so, should be supported by the government and business owners.

M. Tech. (Tourism and hospitality Management, Faculty of Human Sciences)|cVaal University of Technology / The growth of the tourism industry led to the development of various different types of tourism products. In order to remain competitive it is important that tourism products provide high-quality services for tourists. Tourists are, however, becoming more demanding due to higher education levels, more sophisticated tourists that travel more and are more exposed to various types of experiences. It is therefore important that tourism products satisfy the expectations of the guest to increase loyalty levels as well as return to the product. It is difficult today to exceed the expectations of the guest but high levels of service quality can make a difference in the customer experience and it is thus worthwhile to go the extra mile for guest. Although service quality has been measured in various research studies it has not been measured for the guesthouses in Kimberley and this information can be to the advantage of the tourism products as well as to that of Kimberley as a destination. The main aim of this study was to measure service quality levels of guesthouses in Kimberley based on the SERVQUAL instrument to gain a competitive advantage over similar tourism products and to assist these products in meeting and exceeding guest’s expectations. Questionnaires were distributed at participating guesthouses in Kimberley. A total of 500 questionnaires were distributed among guests guest of which 450 were used in the analyses. The questionnaire was divided into four sections, namely socio-demographic information, the expectations of guest, the perceptions of guest and the overall service quality of the guesthouse. The data resulting from the questionnaires was captured and analysed by means of descriptive and exploratory analyses in SPSS. A factor analysis was applied to the 29-attribute scale measuring service expectations and perceptions. The paired-samples t-tests were used to determine the differences in the expectations and the perceptions. The multiple regression analysis was done to determine the aspects best predicting the overall service quality levels in the guesthouses. From the descriptive analyses it was clear that the two main expectations from guests include the following: employees will be willing to serve and that employees will always be available when needed. The highest mean value was obtained for the first aspect mentioned. In terms of the perceptions, the main perceptions of the guest included: employees gave individualised attention, the operating hours of the guesthouse are convenient and the guesthouse provides a safe and secure environment. In the case of perceptions, the aspect that yielded the highest mean was: employees are always available when needed. The paired t-test revealed very few differences in expectations versus perceptions and this indicated that respondents are satisfied with the service levels and that the guesthouses did better than expected. The factor analyses revealed the following five factors: Tangibles, Adequacy, Understanding, Assurance and Convenience. Before visiting the guesthouse it was clear that Assurance made the strongest contribution to overall service quality but after visiting the guesthouse Understanding and Convenience made the strongest contribution to overall service quality; thus indicating what is important to the guests. This study contributes to the existing body of knowledge in guesthouse management but also to service quality in accommodation establishments such as guesthouses. Knowing that service levels in the participating guesthouses adhered to the needs of the current guests guest is encouraging, but these establishments need to plan strategically for when these guests guest overnight again and might expect something additional, extra or even different. / National Research Foundation

Submitted in partial fulfilment of the requirements for the Degree of Master of Technology: Hospitality and Tourism Management, Durban University of Technology, 2017. / The purpose of this research study was to investigate the influence of service quality on the post-dining behavioural intentions of customers in a fine dining setting. The National Restaurant Association (2014 as cited in Ruggless 2014: 20 stated that the fine dining restaurant segment is constantly losing out on the restaurant industry market share. In order to remain competitive, restaurants need to tender service that meets the expectations of customers, as perceived service quality affects post-dining behavioural intentions (Prayag, Khoo-Lattimore and Sitruk 2015: 27). In an attempt to devise strategies to rescue the sinking fine dining restaurant segment, this research study developed a conceptual framework model and tested its paths through path analysis, using structural equation modelling. The research study modified a DINESERV scale to obtain primary data from respondents. The modified DINESERV attained a high reliability and validity score. It was further subjected to confirmatory factor analyses and all the KMO and Bartlett’s requirements for factor analysis were satisfied. Data was collected by means of self-administered questionnaires at Cargo Hold restaurant after agreement was reached with the management team. The convenience sampling method of data collection was applied. Diners were only given the questionnaire upon receipt of their consent to participate in this study. A total of 400 survey questionnaires were distributed. However, only 361 were deemed suitable for analysis. These 361 usable survey questionnaires represent a 90.25% response rate for this research study. Hypotheses were tested on a hybrid of structural equation modelling path analysis and Spearman’s correlation coefficients. The results showed a positive correlation between service quality and behavioural intentions, with customer satisfaction indirectly exerting a significant effect between these constructs. The research study concludes with implications and direction for future research. / M

The Internet has made a considerable impact on how business is conducted. Empowered by technology consumers are using the Internet as a tool to communicate and transact online. E-commerce (electronic commerce) presents opportunities for business to gain a competitive advantage, however it also posses certain challenges. Small and Medium Hospitality Enterprises (SMHEs) sector within the tourism industry, is one of the sectors which stands to benefit from using the Internet for business. Researchers agree that the contribution made by the tourism sector in developing economies is substantial. However, SMHEs are noted for their failure to derive optimal benefits from using the Internet for business to improve their competitiveness. This study which seeks to develop a model for use by SMHEs as a guide when making the decision to adopt technology was necessitated by the importance of SMHE’s contribution in the economy of developing countries. This model is based on the examination of existing theories and models such as; the Delone and McLean IS success model (2004), and the ITGI’s (2007) IT governance focus areas model. To elicit the desired outcomes, additional data was collected using questionnaires, interviews, and observations. The collected data was analysed and resulted in the development of a model that can be used by SMHEs in order to derive value from IT and to gain a competitive advantage.

Submitted in fulfillment of the requirements for a Masters of Management Sciences: Tourism and Hospitality Management, Durban University of Technology, Durban, South Africa, 2016. / In the hospitality industry, the costs associated with promotions and advertising efforts are greater than those of maintaining relationships with existing customers. However, customer loyalty programmes have been discovered and promoted by different marketing managers and marketing experts in the different industries, as a most prominent and paramount business marketing tool in ensuring customer retention. The purpose of this research study is to assess the effectiveness of a Customer Loyalty Programme as a marketing tool in the Ezemvelo KZN Wildlife (EKZNW) Resorts. This study strategy is quantitative in nature because of its capability to attain a large number of respondents in a short space of time. The target population of this study is the customer loyalty members of EKZNW, in eight different resorts. Descriptive research was found to be relevant and appropriate for this study. A non-probability sampling, with a convenience sampling technique, was adopted for this research study, to recruit members of the EKZNW Rhino Club’s loyalty programme as participants. It was adopted because it allows for quick gathering of data and is also representative of the population. The sample size for data collection was conducted with 376 respondents that are loyalty programme members of EKZNW. A questionnaire was developed as measuring instrument, with the questions designed to be closed-ended. These questionnaires were personally distributed to the respondents in all the selected resorts of EKZNW. The findings of the study indicated that the majority of tourists holding EKZNW loyalty programme membership are happy with being Rhino Club members, however, some are not satisfied with the incentives provided. They recommend that the Rhino Card should be designed to allow them to also use it in other provinces’ game parks. / M

Thesis (MBA (Business Management))--Stellenbosch University, 2008. / The objective of this specific research report is to analyse the internet marketing function within the South African tourism industry. Furthermore, the hotel industry is analysed to establish how the introduction of the internet changed the playing field in terms of marketing and how customer behaviour has changed over the past 13 years with the introduction of the internet to the already established global distribution systems (GOS) and computer reservation systems (CRS). An in-depth literature review is conducted to analyse the marketing function in general, after which an analysis in terms of production and services organisation is discussed. Here, the focus is on the 4 P and 7 P marketing mix theories of Michael Porter. The influence of the internet on the service marketing mix is discussed with specific reference to the luxury hotel industry. The specific research and interviews conducted in this study are focused on the luxury hotel industry in the Cape Town city area. Focus areas of the interviews with the specialist in the industry are on the following: • Influence of the internet on customer relationship management • Influence of the internet on the relationship between the luxury hotels and intermediaries • Influence of the internet on marketing functions such as cost and service. The findings of the primary research in the interviews are then compared to the findings in the literature review and recommendations and managerial implications are drawn in the final chapter of the research report.