The purpose of this study was to investigate the learning experience of Chinese hospitality students in a 4-year program at a U.S. institution in order to bridge the gap between Chinese and American education. This study could challenge traditional education and produce more culturally savvy and diverse graduates, in a field as personal and interactive as Hospitality Management, it could also help American students who want to study, work or teach in China, as they would be knowledgeable of the cultural and educational differences. This study used a qualitative approach. The researcher conducted in-depth, semi-structured interviews with Chinese hospitality students in a 4-year program at a U.S. institution based on the research questions presented regarding the perceived differences in learning experiences of Chinese Hospitality students. Findings of this study could have implications for the hospitality industry and more importantly the way hospitality education is being taught in a 4-year program at a U.S. institution.

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.

The aim of this research is to explore the contextual characteristics of a particular group of Dutch restaurant owner’s (SSUSCROs) and practitioners, to examine how these contextual characteristics might be used in a professional hospitality education programme. This very small segment of the Dutch restaurant business (0,2-0,5% of the total restaurants) is known for its strong commitment to competitiveness, in delivering quality service and products. No previous research in The Netherlands had embarked on a search for connecting this specific category of practitioners to education. As owners of their restaurants, the SSUSCROs were aware of the potential contribution that participating in this research would make. The research was designed from a constructionist epistemological point of view. This means that the data supplied by the respondents, and the background and vision of the researcher provided an interplay. By using grounded theory methodology, theory is constructed from the empirical data. The main instrument for the primary research was in-depth, interviewing. Six retired and four practising restaurant owners, and a connoisseur of the business were interviewed in one to three hour depth interviews that were digitally recorded. The transcripts of the recorded interviews were analysed, applying the specific constructivist version of grounded theory methodology as described by Charmaz’s (2006). The research generated a grounded theory in the form of a narrative about the SSUSCRO social construct and its central theme ‘Living the business’. The narrative informs future practitioners i.e. students, about how they can prepare for possible future business ventures in the culinary restaurant business. Furthermore, it confronts future practitioners with the notion of particular contextual characteristics and value systems that need to be incorporated in order to successfully engage in and sustain a career in the culinary restaurant sector. Elements of the narrative, connected to Covey’s 7-Habits of Highly Effective People framework for personal leadership. The findings from this research confirmed the importance of providing students in hospitality management education with a approach towards professional development that is grounded in the social construct of a remarkable group of entrepreneurs such as the SSUSCROs. The conclusions suggested that faculty and academic management of hospitality management programmes need to become more knowledgeable about the particular nature of the discipline, and the specific category of practitioners researched here.

The goal of this thesis is to create a marketing strategy for the hotel Jana a.s. located in Přerov (cental Moravia). It is divided into theoretical and practical part. The theoretical part introduces the basic marketing terms and the practical part applies them in practise on the example of hotel Jana a.s. Marketing research is included in order to analyze the current situation within internal and external environment of the hotel. The data from the hotel and his annual reports were used together with data from Czech Statistical Office and responsible ministries. Financial situation is analyzed using horizontal and vertical analysis of assets and liabilities plus some selected indicators (ROA, ROE etc.). The strategy is build and marketing mix is designed based on the outcome of all analyses.

This Master's Thesis deals with the processing of a business plan in the hospitality industry, offering more fast food nutrition products. The concept reflects the trend in business today, which became the focus of consumers on a healthy and balanced diet. The aim is to create a business plan for fast and healthy meals offered to customers in a comfortable family home bistro-café and finally to evaluate its feasibility. The thesis is divided into three parts. The first part focuses on the theory, based on scientific literature. The content of the practical part is the description of the business plan, market, customers and competitors analysis. Based on the results of each analysis is then assembled a firm marketing strategy. The financial plan includes a realistic, optimistic and pessimistic version. The conclusion is then evaluated the business plan and its feasibility.

This is what experts are saying: African American students need a "dynamic curriculum" in order to gain the competitive edge over their peers (Marshall, 1992). Top educators and industry executives at the 1993 Annual CHRIE Conference stated that "hospitality schools need to overhaul their curricula if they are to be more relevant in today’s market place" (Walkup, 1993). The purpose of the research project was to obtain information on how the curricula of HPBCUs with hospitality administration programs compared to ACPHA standards. The study sought information from those institutions of higher education and made comparisons based on ACPHA standards and expert reviewers. The study was aimed primarily at identifying the strengths and weaknesses of the HPBCUs’ curricula using the ACPHA standards as the foundation. A total of 11 HPBCUS were evaluated by 18 ACPHA reviewers. The reviewers compared the HPBCUs’ curricula to ACPHA standards using a Likert-type scale (4=Superior, 3=Satisfactory, 2=Unsatisfactory, 1=Poor). Each HPBCU curriculum was evaluated by two reviewers. Forty percent of the institutions received an approval rating for accreditation and 40% were deferred accreditation. The remaining 20% were denied the accreditation status. All accrediting decisions reflected curriculum only. It was recommended that the 11 HPBCUs follow ACPHA standards to ensure the quality of education being offered. It was also recommended that the HPBCUs’ curricula be revised to reflect areas of hospitality administration deemed necessary by ACPHA. / Master of Science

Calculating the expected return has been a longstanding issue in the finance. There is a positive correlation between the undertaken risk and excess return (or loss) but numerous variables need to be considered. This study builds on the Fama and French formula and adds factors unique to the hospitality industry such as labor cost and diversification in order to get results that are a tailored to the hospitality industry. Active hotel and restaurants companies (SIC 7011 and 5812 respectively) in the 2000-2009 period were analyzed in separate samples. The labor cost improves the explanatory on both samples and the diversification proxy was significant in the hotel sample. Based on the results suggestions for further research were made.

Several researchers have attempted to understand the destination selection criteria that are important to event planners (Crouch & Ritchie, 1998; Getz, 2003; Oppermann, 1996). However, an examination of the previous studies indicated that only limited understanding of the destination selection criteria has been provided. There is little research that compares event planners belonging to different professional associations and their rating of destination selection criteria. This study examined the differences that exist between three groups of event planners in rating thirteen destination selection variables. The study provides more understanding in the search of an optimal combination of destination selection mix based on multiple dependent variables. This study found significant differences in ratings of five out of thirteen destination selection variables by event planners who were the members of three different associations. Therefore it is providing a valuable contribution to the existing body of literature. From a practical standpoint, this study can help by providing information about how planners of different events feel about certain destination criteria at the time a destination selection is made. All parties with a vested interest in the event industry may use this information to appropriately position their services in the market and tailor their products to better compete for the limited number of events in an environment where the space to host such events continues to grow.

Graduate employability skills have become one of the most important topics on the higher education agenda in the first decade of the 21st century. In the United States, and throughout the world, global competition, growth of a knowledge-based economy, technological advances, and the multigenerational workforce have combined to substantially alter the contemporary workplace (Gedye & Chalkey, 2006). Whether by choice or circumstance, the expectation of a secure lifelong position with one employer and the opportunity for linear career progression are no longer typical nor practical in the contemporary workplace (Harvey, Locke, & Morey, 2002). Employability skills are those skills, attributes, and behaviors, e.g., communication skills, problem-solving, organization, and planning, that bridge most disciplines, industries, and employing organizations. They have the greatest impact on the sustained, productive, successful employment of graduates (Cranmer, 2006; Gedye, Fender, & Chalkey, 2004). The purpose of this study was to (a) identify the employability skills employers perceive to be important for entry-level management/management-in-training positions in the hospitality industry, (b) to establish employability skills competency levels employers expect for these positions, and (c) to garner employer perceptions of Rosen College of Hospitality Management (RCHM) interns’ and new graduates’ employability skills competence for entry-level management/management-in-training positions in the hospitality industry. The findings add to the body of literature and provide insight into the need for further employability skills development of students prior to graduation and entrance into iv the workforce. Additionally, the study provides information and insight for faculty, career services, and experiential learning professionals regarding the skills students currently possess, the need for further skills development, and those skills employers deem most important

En sektor som bidrar till de globala klimatförändringarna är turismen.Tidigare forskning pekar på att hotellbranschen skapar negativa effekteroch är ansvarig för 21% av turismens hela ekologiska fotavtryck. Därav har denna studie fokuserat på hotellens klimat- och miljöpåverkan. Studien syftar på att skapa helhetsperspektiv med hjälp av scenarion om vad en förändring av koldioxidutsläpp kan leda till för hotellen och för samhället. Forskningsfrågan som har besvarats är ”Hur påverkas koldioxidutsläppen om förbrukningen av fjärrvärme, vatten, handdukar och sängkläder förändras på ett hotell?”Studien genomfördes på ett utvalt hotell i Jönköping, där den primära data kommer ifrån hotellet och Nordic Choice Hotels. Vidare har scenarion använts som en metod för att visualisera och sammanställa resultatet. Två scenarion har tagits fram med hjälp av verktyget PMI GoGreen. Scenario 1, som heter ”Omställningen” utgår ifrån att hotellet väljer att implementera åtgärder för att minska sin värmeförbrukning med 30%, minska vattenförbrukningen med 10% och att minska förbrukningen av handdukaroch sängkläder med 10%. I scenario 2, ”Business as usual” utgår från att hotellet inte implementerar några åtgärder för att minska sin förbrukning,utan fortsätter verksamheten som förut. Resultat visade att i scenario 1 ”Omställningen” var koldioxid utsläppenmindre, jämfört med scenario 2 ”Business as usual”. Utsläpp från fjärrvärme var även märkbart högre än vattenförbrukningen, handdukar och sängkläder. Vidare diskuteras de miljömässiga, sociala och ekonomiska  fördelarna respektive nackdelarna i dessa två scenarios. Utifrån scenario 1kan positiva slutsatser dras då koldioxidutsläppen är mindre och omställningen i scenariot kan skapa många fördelar för både hotellet och samhället. Utifrån scenario 2 kan slutsatsen dras att fortsätta verksamheten som vanligt kan leda till ett högre koldioxidutsläpp, vilket i sin tur kommer att påverka hotellet och samhället negativt. / One sector that contributes to global climate change is tourism. Previous research points out that the hotel industry creates unprecedented negative impacts and is responsible for 21% of tourism's entire ecological footprint. Hence, this study has focused on the hotels' climate and environmental impact. The study aims to create an overall perspective with the help of scenarios about what a change in carbon dioxide emissions can lead to forthe hotel and for society. The research question that has been answered is"How are carbon dioxide emissions affected if the consumption of district heating, water, towels and bed linen changes in a hotel?". The study was conducted at a selected hotel in Jönköping, where the primary data comes from the hotel and Nordic Choice Hotels. Furthermore, scenario has been used as a method to visualize and compilethe result. Two scenarios have been developed using the PMI GoGreentool. Scenario 1, called "The transformation", assumes that the hotel choosesto implement measures to reduce its heat consumption by 30%, reducewater consumption by 10% and to reduce the consumption of towels andbed linen by 10%. In scenario 2, "Business as usual", it is assumed that the hotel does not implement any measures to reduce its consumption but continues operations as before. Results showed that in scenario 1 "The transition" carbon dioxide emissions were lower, compared to scenario 2 "Business as usual". Emissions from district heating were also significantly higher than the consumption of water, towels, and bed linen. Furthermore, the environmental, social andeconomic advantages and disadvantages of these two scenarios are discussed. Based on scenario 1, positive conclusions can be drawn as the carbon dioxide emissions are lower and the change in the scenario can create many benefits for both the hotel and society. Based on scenario 2, the conclusion can be drawn that continuing operations as usual can lead tohigher carbon dioxide emissions, which in turn will negatively affect the hotel and society. / <p>2023-06-02</p>