Thesis PlanB (M.S.)--University of Wisconsin--Stout, 2006. / Includes bibliographical references.

This research explores cultural aspects of Thai Small and Medium-sized Hotels (SMHs) as they navigate their way through environmental management problems. In addition to the context of business motivation, which sets the groundwork for the cultural attitudes findings, the study also examines how government officials’ actions on environmental policy in relation to SMHs are affected by their cultural attitude. An interpretive paradigm employing qualitative method (semi-structured interviews and observation) was conducted. Key informants are from 27 SMHs and seven related government officials from six districts in Nong Khai city. This study was piloted during June and July 2013 and the second main study during February and May 2014. Additional revisits and interviewing were conducted during May 2015. This study reveals that relationships dominate SMH owners’ motivation, and that they are motivated by family lifestyle, social position and business opportunity. Environmental implementation in SMHs is also mainly influenced by culture. A complex socio-cultural system, e.g. seniority and hierarchical, power-based notions and patron–client relationship, has led to the Thai style of enforcing legislative action in the government sector.

Thesis (MTech (Tourism and Hospitality Management)--Cape Technikon, Cape Town, 2004 / The problem of managing discipline in the hotel industry ranges from senior managers failing to manage discipline correctly, to junior/middle managers having insufficient practical experience and confidence to discipline effectively and justify the decisions they have made. Senior managers therefore lack confidence in junior/middle management's ability to manage discipline. The objective of this study is to provide senior management with simple, workable solutions to manage discipline correctly. This will enable senior management to delegate the management of discipline to junior/middle management correctly; to improve the confidence of junior/middle management in the management of practical discipline; to improve the confidence level of senior management in the ability of junior/middle management to manage discipline; and to .improve the ability of junior/middle management to correctly and confidently justify disciplinary decisions they have made. The study recommends that: senior management should take the lead and initiative to allocate time with junior/middle management to plan how to manage discipline effectively; the success of senior management's performance should be measured by how well junior/middle management achieve the performance competence to formally and practically manage discipline; senior management should provide structured feedback, coaching and counselling to junior/middle management on their performance; and senior management should coach junior/middle management on how to justify disciplinary decisions. The cost of this change, namely, coaching and influencing people, is not monetary, but one of commitment. It is the choice senior management should make. The choice is to want control or to coach, namely, to use power to change or influence change, to compel or develop people to take responsibility and ownership for what they were employed to do.

Dissertation submitted in fulfilment of the requirements for the degree Master of Technology: Tourism and hospitality management in the Faculty of Business at the Cape Peninsula University of Technology / This research investigated opinions on two aspects of the World Wide Web as a marketing tool for Rwandan hotels: “Web benefits” as seen by hotels with a Web presence ("adopters"), and “barriers to Web adoption” as seen by hotels without ("non-adopters"). Evidence was collected from a sample of 86 hotels, of which 45 had adopted the Web and 41 had not. Firstly, 86 survey questionnaires were collected and secondly, seven telephone interviews were conducted. They consisted of three Web adopters and four non-adopters. For the survey, open-ended questions were used and a statistical analysis of adopters' opinions depicts the main benefits as being “advertising and promoting”, “providing hotel information”, “communicating better”, “providing online reservation”, “saving cost and time” and “being free from borders”. Importantly, respondents' data also indicates that they considered “increasing business” and “providing competitive advantage” as benefits. In the research results, the latter are considered as the high-end benefits of any marketing effort with “increase in business” depending on “competitive advantage”. The same was done with barriers to Web adoption and a statistical analysis depicts the main barriers as being “high cost of Web implementation”, “lack of external Internet infrastructure”, “lack of IT skills and knowledge”, “perceived costs and benefits”, “lack of top management support” and “lack of awareness about business opportunities and benefits of Web marketing”. The analysis of the interviews reveals that “Web benefits” came through strongly in the qualitative content analysis. The most mentioned benefit was “increasing business”. “Providing hotel information”, “saving cost and time”, “providing online reservation”, “transactions at global level”, “advertising and promoting” and “providing online payment” were also mentioned. Details will be found in the chapter dealing with research results. Further, the interviews reveal that Web adopters were satisfied and generally achieved the benefits they expected from Web adoption; no disbenefits were expressed. On the side of the non-adopters, the interviews reveal that even though they had no website, they believed that Web marketing would be beneficial in terms of marketing, especially for advertising. For a more effective implementation of Web marketing among Rwandan hotels, the researcher provides recommendations to the identified key stakeholders. Also, the researcher recommends further studies, on the use of Internet and Web marketing among Rwandan hotels.

Thesis (MTech (Business Administration))--Cape Peninsula University of Technology, 2017. / The hospitality industry has undergone far-reaching changes based on discussions held with industry representatives. Due to the rapid development of accounting systems there is an over reliance on systems to control costs. This influences the accounting skills of department managers, which are insufficient to manage their departments effectively. The research investigates the role and relevance of accounting skills amongst department managers of selected hotels in Cape Town. The research methodology employed a semi-structured questionnaire that was used to collect quantitative and qualitative data. The focus was on selected three-star (3) and five-star (5) hotels within Cape Town. The findings were drawn from a small sample of 45 hotels, among which 35 participants from the 45 hotels completed the questionnaire. A review of literature identified a strong need for department managers to have accounting skills, but there is limited evidence whether they actually hold these skills. Statistical analysis of the responses revealed that less than 50% of the participants were confident that they had sufficient accounting skills to manage their departments effectively. Two key issues were identified (1) the benefits of accounting skills (2) the need for formal accounting skills training. If the findings and concerns of the lack of accounting skills are not addressed it will affect cost control, costs will increase and profitability will be negatively affected. Recommendations include more interaction and forging links between academia and industry. A challenge for hospitality academics is review current financial management training provided and introduces mentorship programmes to develop the accounting skills of department managers.

Na área de serviços, e mais especificamente no segmento hoteleiro - que tem enfrentado, como em outros segmentos de negócios, um grande aumento de concorrência, aliado ao aumento do nível de exigência dos consumidores - o diferencial representado pelas pessoas, que fazem parte da organização, é mais do que uma vantagem competitiva: é uma questão de essência. Afinal, o negócio hoteleiro está associado ao conceito de hospitalidade, e a hospitalidade, em sua essência, é um atributo de pessoas, e não de lugares ou de instalações. Considerando que a cultura organizacional (CO) de uma empresa pode ou não possibilitar a superação deste tipo de desafio de caráter humano, realizou-se um estudo de caso em um hotel que buscou um reposicionamento mercado lógico, com o objetivo de observar como esta mudança se refletiu na cultura da organização. Optou-se pela metodologia qualitativa, utilizando-se como instrumentos pesquisa documental, entrevistas e observação participante. Os resultados desejados pelos gestores, em termos de produtividade, foram alcançados. Observaram-se mudanças organizacionais importantes, impostas no estilo \'top-down\' e que ocorreram no nível mais superficial da cultura. Não houve alteração no sistema de valores ou nas políticas institucionais. Os resultados positivos em termos de produtividade fundamentaram-se nos valores das equipes orientadas para a satisfação do cliente e para a hospitalidade. Valores e normas, já estavam internalizados desde o processo de socialização no hotel, sendo que a mudança em procedimentos não chegou a afetar este aspecto. Conclui-se que o grande desafio desse empreendimento é o desenvolvimento de uma CO que conjugue profissionalismo e afetividade. / Considering the services area, specifically the lodging industry which has facing, just like others business segments, a huge concurrence and growing level of consumers\' exigency - the differential represented by human beings, which are part of the organization, is not just a competitive advantage: it is an essence issue. After all, the hotel business is related to the hospitality concept, and hospitality, in its essence, it is an attribute of people, and not an attribute of places or accommodations. Considering the importance of the people in a lodging organization, and that the behavior of these people influences and it\'s influenced by the organizational culture, justify a deeper look to the cultural elements which defines behavior patterns. In this way, it introduces a study case in a hotel that looked for a marketing repositioning, and it involved relevant organizational changes. The information collected on documental research, interviews with managers and employees, and participant observation tried to understand how the organization culture makes the hotel and the people be how they are. The data analyses suggest that changes were made on superficial levels of culture, and the managers\' desired results, in productivity terms, were reached.

O grande objeto de nosso estudo foi os hotéis construídos na cidade de São Paulo entre os anos de 1940 a 60, nosso objetivo era a compreensão da evolução urbana da Cidade, pensada em relação com a arquitetura hoteleira. Procuramos tecer um foco único: o crescimento da cidade e o crescimento dos hotéis construídos na cidade, sobretudo os projetos de novos hotéis realizados no período da comemoração do IV Centenário da cidade de São Paulo. O período selecionado para a análise dos hotéis é um momento de crucial importância para a cidade, em sua vida econômica e social. Este crescimento repercute em novas regras de edificação e diretrizes de crescimento urbano. Novas leis são formuladas e também novas legislações no que tange especificamente à construção de hotéis, tendo em vista a sua postura no crescimento da cidade. / The main object of our study was the hotels built in the city of São Paulo between the years 1940-60. Our goal was to understand the urban evolution of the on city connected to the evolution of the architecture of hotels. We have tried to focus on the growth of the city and the increase in the number of hotels built in the city, especially the projects of new hotels around the time of the celebration of the city?s Fourth Centennial. The period selected for the analysis of the hotels built in the city is a moment of crucial importance for the city, both economically and socially. This growth resulted in new construction rules and projects of urban planning. New laws are established, and our research has found new laws regarding the construction of hotels and their attitude to the growth of the city.

Foreward As this study is being written, it is still unclear as to whether the United States will have an effective national energy policy. For the moment, at least, energy is a political football which pits the haves against the have nots, one source of energy against another, and even groups who wish to maintain the capital center of the United States in the northeast against those who see a shift of commercial and business interest to the so-called Sunbelt states in the south and soutwest. But irrespective of politics, one fact is crystal clear. For a variety of reasons, the cost of energy is climbing at ever accelerating rates. Now there are those who say that all costs of energy will double every 3% years. There are also those who say that a bill of $100,000 for energy this year will be $800,000 in five or seven years. Thus, even if there were no other reasons for concern, the cost factor should motivate the reader to do "something" about their energy bill. When one stops to realize that 50% of the energy purchased in commercial establishments is wasted, then it would appear that something can be done provided, of course, that the reader really wants to do something about their own situation. But there is a catch to all of this. Since 1973 and even up to the present, restaurateurs have been able to pass on their inflated costs to the consumer. In the last few years, it has been hard to interest anyone in the elimination of waste for the reason that it was easy to pass on these costs to the consumer. But now, quietly and insidiously, a major event is taking place before our very eyes without most people being aware of what is happening. The consumer is refusing to pick-up the check for even higher costs for less food and less service, and, yes, even less wine and more expensive cocktails with less alcohol. For some time, hotel-restaurant associations and astute operators have been aware of the fact that although sales are up, customer counts seem to be softening. This is indeed an unfavorable development, one which is not unexpected, but certainly not welcome. With these forces operating, and particularly in view of the fact that energy costs will continue to rise, lies the justification for the necessity of a study on the subject of energy conservation. The reader should know that this study is directed toward the independent hotel-restaurant owner, manager, or operator. It is not written as a handbook for architects, builders, or designers. The material presented is nontechnical and hopefully useful on an everyday basis for the average hotel-restaurant owner, operator, and his staff. The primary reason for this approach is the independent in the hospitality industry, unlike the large organization, does not have the resources and/or expertise on the subject of energy conservation. Consequently, this segment of our industry is the most vulnerable to the effects of the imminent profit squeeze resulting from higher energy costs. Further, the information presented will enable the independent to design an effective plan for energy conservation without requiring the services of expensive so-called energy consultants or engineers.

This thesis deals about franchising and its aplication in practice. The objective of this thesis is evaluation of weak and strong points of franchising system of OREA HOTELS. The first part deals about definitions, advantages and disadvantages of franchising and expansion of franchising in the world. The practical part deals about advantages and requirements of franchising system of chosen company. Recommendations that would lead to improvement of those weak point are part of this thesis too.

This discourse explores appropriate hotel design in Pretoria, Gauteng, South Africa. The hotel design will seek to provide accommodation that is both fashionable and affordable whilst taking cognisance of international trends towards boutique and specialist hotels. Further it will endeavour to create a local hotel with a variety of room layouts into a multi star graded hotel. This study is also an investigation into hotel systems to develop a model based on an open building approach, which is useful in accommodating a variety of uses and facilities that could adapt to changing trends. / Dissertation (MArch(Prof))--University of Pretoria, 2008. / Architecture / unrestricted