As the attention of ethnic restaurants grow from consumers, researchers have questioned the proper assessment of identifying ethnic restaurant consumer demand and where ethnic restaurants should locate accordingly. For this reason, past literature has focused on demographic features to answer these questions. However, unlike non-ethnic restaurant demand, ethnic restaurant demand cannot be fully explained by demographics since the demand for ethnic restaurants consist of two major groups, which are non-ethnic and ethnic consumers. The two consumer groups differ in location, which ethnic consumers are clustered while other non-ethnic consumers are spread across the geographical plain. The two consumer groups also differ in acceptance which ethnic consumers have a pre-established notion of the ethnic restaurant theme while non-ethnic consumers require acceptance to consume. This study proposes that since ethnic restaurants have these differences ethnic restaurants show difference in clustering patterns. More specifically this study attempts to identify whether higher acceptance from non-ethnic consumers allow ethnic restaurants to expand to other non-ethnic consumer regions while ethnic restaurants are mostly clustered in ethnic communities. In addition, the study further investigates whether ethnic restaurant clustering patterns differ by its restaurant price segment. The empirical results of this study show that acceptance of ethnic food, general restaurant opinion, and country of origin plays a crucial role in ethnic restaurants to diffuse to non-ethnic consumers while ethnic restaurants agglomerate near ethnic communities. However, higher price restaurants were found cluster stronger than lower price restaurants to reduce search cost for consumers which confirms previous studies. Finally, this study found that acceptance of food and general restaurant opinion from non-ethnic consumers affects ethnic restaurants in the ethnic community to diffuse but acceptance of country of origin showed ethnic restaurants in ethnic communities to cluster which suggest that cultural aspects allow ethnic restaurants to cluster stronger in ethnic communities.

The practices that have allowed farming to be separated from the city, with the resultant food security concerns, are being globally challenged. Simultaneously, low levels of employable skills in South Africa are magnifying unemployment levels in the country. Concurrently Pretoria has embraced urban programmes to unify urban areas which were previously effectively fragmented by apartheid’s Group Areas Act. This dissertation finds its genesis in this context of multiple concerns where the concurrent issues provide architecture with a unique challenge to interpret and to respond to the revised relationships: • between farming and the city, • between citizens and their cities, and • between unemployment and economic development. This dissertation undertakes the multi-function of addressing these conditions not only in terms of technical intervention, but more importantly by the examination of the changing urban context and by re-embracing food production within the city. The situation created by the crossroads in which the world, the nation and the city of Tshwane find themselves provides an unprecedented opportunity for an architectural expression which is influenced by a fresh re-assessment of local, national and global concerns. This dissertation therefore addresses the proposal not merely as a building but as an active change-generating catalyst. / Dissertation MArch(Prof)--University of Pretoria, 2014 / Architecture / MArch(Prof) / Unrestricted

<div>With the rise of individuals’ interests in travelling for a meaningful experience, travelers today not only immerse themselves in consuming food for pleasure but also seek to gain meaningful outcomes. In particular, local food consumption experiences can facilitate travelers to enhance their sense of competence and perceived personal growth, referred to as eudaimonic wellbeing. As travelers experience the culture of the destination and enjoy the sense of exoticness through consumption of local food, they can recognize their capabilities and learn better about themselves through contrast with others. Yet, limited knowledge exists on the higher-level outcomes of such an experience and the process through which travelers encounter local food.</div><div><br></div><div>Therefore, the first study proposed to understand the procedures through which travelers experience local food, utilizing symbolic interactionism as a theoretical perspective. According to symbolic interactionists, role-playing is a paramount process that shapes individuals’ behaviors and experiences (Hewitt, 1976). Accordingly, this study outlined the role-playing process for each role-taking (taking the role of others to understand their role and associated expectations) and role-making (playing their own role and acting based on related expectations). In role-taking, four themes were identified including Utilization of Symbolic Cues, Imitating, Simulation of Other’s Position, and Comparison with Expected Characteristic of a Role. For role-making processes, three themes emerged including Performance of One’s Regular Role, Disassociation of Self from One’s Role, and Creation of a Desired Role. As such, various role-playing activities were identified as critical means through which travelers determine their behavior and appraisal of their local food consumption experience. Such a finding is valuable in extending the existing literature that mostly paid attention to cognition or emotion as the procedures through which people construct their experience (Hume, Mort, Liesch, & Winzar, 2006).</div><div><br></div><div>To understand the higher-level outcome of local food consumption experience that relates to eudaimonic wellbeing, the second study investigated changes in self-concept based on travelers’ encounters with local food. Individuals’ food choice behaviors or food practices have been identified as important bearers of their identity in the general food consumption literature (Valli & Traill, 2005). Yet, travelers’ food consumption activities have been mostly viewed merely as a pleasurable pursuit in the food and tourism studies (Kivela & Crotts, 2006). In line with the characteristic of one’s self-concept being subject to change (Festinger, 1954), the second study explored whether and how travelers modify their self-concept through their local food consumption experiences. The findings showed that self-concept change took place in terms of two themes of General Self-Concept and Eating Self-Concept. Within General Self-Concept, four aspects of self-concept appeared to have changed or emerged including Superiority, Satisfaction, Cultural Competency, and Appreciation. As for Eating Self-Concept, it was found that travelers’ self-concept changes involved Mindful Eating, International Food Expertise, and Eating Characteristics. Some of the factors that caused these self-concept modifications include the characteristic of local food experience being challenging, representative of local culture and identity, and exotic. Therefore, the findings are valuable in demonstrating local food consumption experience as a case in which people can change how they view themselves, what specifically change, and how they change based on their encounters with local food.</div><div><br></div><div>The third study aimed to investigate emotional bonding with the place, place attachment, as another outcome that is associated with eudaimonic wellbeing. Attention was paid to how travelers’ psychological comfort plays a role in their place attachment development. In addition, such an influence of psychological comfort on place attachment was explored by comparing Koreans and Americans to contrast possible cultural differences between the two groups regarding the degree to which comfort is valued in forming their place attachment level. Specifically, comfort was measured for three major elements of the local food consumption experience including atmospherics, interaction with service providers, and food. The findings showed that comfort with all three elements can influence travelers’ place attachment levels and that individuals from different cultures can vary in the degree to which comfort shapes their place attachment levels. Thus, this study expands our knowledge by proposing comfort with local food consumption experience as a critical trigger of emotional bonding development between travelers and the travel destination.</div><div><br></div><div>The synthesis of these key findings from the three studies explicates how travelers’ eudaimonic wellbeing can be enhanced from an overarching viewpoint. In line with the basic premise of self-determination theory which suggests that one’s eudaimonic wellbeing is promoted when three psychological needs (competence, autonomy, and relatedness) are satisfied (Deci & Ryan, 1985), propositions were outlined regarding how these psychological needs can be met through role-playing activity, self-concept change, and place attachment development based on consuming local food. As one’s general wellbeing comprises both hedonic and eudaimonic wellbeing (Ryff & Keyes, 1995), the linkage proposed between local food consumption experience and eudaimonic wellbeing complements the current view that has been focused on hedonic aspects of travelers’ local dining experience.</div>

The purpose of this thesis was to gain an updated understanding of the needs of thehospitality industry, and the desirable competencies for middle managers. Most previous studieshave stated the importance of continuant research on desirable competencies to update hospitalityeducators and students. This study was conducted to explore what competencies are desirable,why they are desirable, and how one can acquire them. Few, if any previous studies haveexplored how desirable competencies can be acquired. This thesis adapted qualitative methods togain a better understanding of the informants’ perception of desirable competencies. Theinformants were the general, front-office, food and beverage, and housekeeping managers, atthree different hotels of three different hotel-chains. The informants were personally interviewedwith the use of semi-structured interview guides and fake CV’s the informants had to rank duringthe interviews. The result demonstrated desirable competencies in seven different competencydomains: conceptual/ creative, leadership, human resource, interpersonal/communication, finance,technical and culture/language. The first six competencies are similar to Sandwith’s CompetencyDomain Model (1993); however, this thesis adds another competency domain, culture/language.The competencies were found to be desirable for all manager but were utilized in various waysdepending on the manager’s position. According to the informants, most competencies could betaught and developed through a mixture of formal education and work experience, while somecompetencies were considering part of one’s personality or upbringing. The results provide abetter understanding of desirable competencies in the hospitality industry and the importance ofcultural/language competencies which has not been highlighted in previous studies.

<p>The dissertation explores the infusion of Self-Service-Technology (SST) into the casual dining restaurant experience. Casual, sit-in dining restaurants deliver hospitality or service through human servers, however, the introduction of Self-Service-Technology has shifted the norm and expectations of the dining experience. The purpose of these studies is to examine the effect implementation of SST has on the dynamic between restaurant consumers and hospitality employees. Three distinct studies were conducted to examine consumer adoption of, and resistance to, SST, as well as an assessment of different service delivery scenarios involving SST, and employees’ and consumers’ perspectives of SST and hospitality values. In Study 1, many restaurant consumers expressed that relative advantage and compatibility drive their adoption of SST. However, for some, functional and psychological barriers inhibit adoption. Despite customers’ enthusiasm to adopt SST, study 2 shows that they still significantly favor traditional, human service. In study 3, SST represents a paradox for both consumers and employees. Consumers state that hospitality traditions and value matter, yet their behaviors regarding SST run counter to traditional hospitality philosophy. For employees, SST represents a conflict between feeling insecure about their current role and adapting to a new role involving SST in the service delivery experience. </p>

<p>  </p> <p>Global hospitality and tourism activities are becoming increasingly diverse in the profile of international visitors as well as in the destination communities that host them. Along with the geographic and demographic shifts, today’s hospitality and tourism employees not only come from multicultural backgrounds themselves but also serve and interact with guests and visitors of different cultures from all over the world. The study was conducted against this backdrop and focused on intercultural competence and intercultural learning in four-year hospitality and tourism programs in the universities of the United States. The purpose of the study is to advance intercultural learning of hospitality and tourism undergraduate students through forward-looking curriculum design. Specifically, the study aims to 1) analyze the extent to which intercultural learning is embedded in current hospitality and tourism programs; 2) identify the intercultural competence in undergraduate students presently enrolled in the programs and effective formats for students’ intercultural learning; 3) evaluate desirable learning materials, approaches, and assessments of intercultural learning from the perspectives of students, educators, and industry professionals; and 4) propose a model of and make recommendations for intercultural learning through curriculum design.</p> <p>A series of mixed methods were adopted to achieve the research goal and objectives. They include descriptive and semantic analyses, a self-administered survey questionnaire, and semi-structured in-depth interviews. The data were collected from 53 four-year bachelor’s hospitality and tourism programs in public or land-grant universities. The results of descriptive and semantic analyses show that clear and direct statements and content about intercultural learning are lacking in general program literature as well as in specific course syllabi. Results of survey questionnaire data demonstrate that the intercultural competence level of undergraduate students in hospitality and tourism programs is neither high nor low. The most effective format for intercultural learning is through personal involvement and interaction. Intercultural activities organized by the university and community are examples of this format. The findings from the interviews reveal the core characteristics of intercultural learning materials, approaches, and assessments. The learning materials need to be current, visualized, and industry-focused. The learning approaches should be interactive and active to place students in the center during their intercultural learning process. The learning assessments are expected to provide opportunities and platforms for students to share their experiences and reflect on what they have learned from intercultural courses. Based on the key findings from the study, a conceptual model of intercultural learning through curriculum design is proposed for hospitality and tourism programs. </p> <p>The study makes some theoretical and practical contributions. Theoretically, the study enriches the literature on intercultural learning and intercultural competence in hospitality and tourism from the curriculum design viewpoint and multiple perspectives of students, educators, and industry professionals. The research integrates intercultural curriculum and internationalization at home into an innovative learning approach to facilitate students’ intercultural learning. The proposed model lays a conceptual foundation for future academic discourse and empirical research. Practically in the educational context, the study offers guidelines for hospitality and tourism programs to develop and design intercultural curriculum through an illustration of an introductory tourism course. The study contextualizes intercultural learning as involving two or more world cultures. The findings are significant in intracultural and subcultural settings as well. The expectations of guests and visitors, be they international or domestic, are influenced by their primary cultures and subcultures alike. Hospitality businesses and tourism organizations can provide a higher level of service quality to their guests and visitors from diverse cultural backgrounds if their employees are interculturally competent through education and training and other human resource functions. </p> <p>The findings from the study bear implications beyond higher education and hospitality and tourism. The study suggests that hospitality businesses and tourism organizations can contribute to building an inclusive community when they are staffed by interculturally competent employees. There have been increasing occurrences of direct and indirect forms of prejudice, discrimination, group profiling, social exclusion, and even hostility both in the United States and around the globe. While these occurrences are rooted in historical, geopolitical, and ideological contexts, they also result from the absence or lack of cultural understanding. Intercultural competence through intercultural learning plays a direct role in promoting harmony and inclusiveness on campus, in the workplace, and in society at large. </p>

<p>  </p> <p>Harshly affected by recent economic recessions, young Millennials had been having a hard time finding a job that meets their expectations or an affordable house. Although it seems like Millennials are suffering financial hardship, media often depict them as impulsive shoppers. Taking inspiration from this contradictory aspect of Millennials, this research explores the relationship between Millennials’ subjective evaluation of their financial status and their spending behaviors. In order to achieve this goal, this study first applies a new psychometric scale, called perceived financial insecurity, to measure Millennials’ feelings and thoughts toward their financial status. Second, it examines the psychological antecedents to perceived financial insecurity. Last, the relationship between financial insecurity and spending behaviors in several consumption areas is examined using the framework of compensatory behavior from social psychology.</p> <p>For the first stage of this research, a perceived financial insecurity scale was developed by conducting literature reviews, in-depth interviews with Millennial consumers, and two online surveys. Consequently, five statements were selected from the initial pool of questionnaire items and used in later stages of this research. Next, another online survey was conducted to empirically test for the impact of six antecedents, namely, perfectionism, self-efficacy, perceived economic mobility, resource scarcity, materialism, and social comparison orientation on perceived financial insecurity. Findings revealed that among the six variables, four (i.e., perfectionism, self-efficacy, perceived economic mobility, and resource scarcity) were found to be the antecedents to financial insecurity. In the final stage, the proposed financial insecurity–compensatory spending model was tested using PLS-SEM. Data used in this stage were self-reported online survey data collected via Prolific. The results showed that financial insecurity directly lessens the amount of dining-out expenditures. However, in four areas of consumption (i.e., fine dining visit frequency, performance visit frequency, short-travel frequency, and long-travel frequency), the indirect path through the increase in dichotomous thinking and impulsivity partially accounted for the relationship between financial insecurity and spending behaviors. Moreover, the relationship between financial insecurity and expenditure amount in the fine dining, short-trip and long-trip areas were fully mediated by dichotomous thinking and impulsivity.</p> <p>In summary, current research shows that a rational thought process prevails in Millennial decision-making for hospitality and tourism consumption, but an irrational thought process through dichotomous thinking and impulsivity accounts for their decision-making for some consumption behaviors. The findings of this research enhance the understanding on Millennials’ subjective evaluation of their financial status by developing a perceived financial insecurity scale and investigating the antecedents to this variable. Moreover, this dissertation offers practical insights to industry professionals by showing the decision-making mechanism behind Millennials’ spending behaviors in several consumption areas. Industry professionals could formulate more detailed marketing strategies using the findings of this dissertation. </p>

<p>This study explored the role of idiosyncratic service experience by redefining the wow experience in the context of boutique hotels. Despite the expansion of the boutique hotel segment, which seeks to provide a unique and singular experience, in the lodging industry and the growing popularity of pursuing novel experiences among Millennial consumers, the role of idiosyncratic experience in consumer behavior has not been explored. This left the potential antecedents and consequents of idiosyncratic hotel stay experience—and its role in consumer’s decision-making process—unknown. In this study, a consumer’s perception of a hotel stay experience, which is unusual in an interesting and surprising way, is coined as the perceived quirky experience (PQE). Utilizing the Mehrabian-Russel model, the relationship among boutique hotel service quality aspects, motives and barriers, PQE, and behavior intentions were examined. The consumer decision-making process is expected to be influenced by the optimal stimulation level (OSL); thus, the group differences between stimulation avoiders and seekers were also explored. </p> <p>Methodologically, the current study also seeks to provide a novel approach to amalgamate qualitative and quantitative data. By integrating qualitative analysis of 175,407 TripAdvisor reviews and quantitative analysis of field data (n = 498), topic modeling using an unsupervised machine learning process was performed. Identified keywords were used for aspect-based sentiment analysis and to construct measurement items for the quantitative study stage. Statistical tests were performed using logistic regression and path analysis—and multi-group analysis. The results of this study suggested that boutique hotel-specific service quality aspects have a stronger effect on PQE, and this internal state leads to strong behavioral intentions regardless of temporal differences. The consumer’s stimulation-seeking tendency influenced multiple paths in the consumer’s decision-making process. </p> <p>This study is the first to explore the role of idiosyncratic service experience in the boutique hotel setting and makes theoretical contributions to understanding consumer behaviors involving the perception of uncommon and interesting experiences. The findings of this study provide practical contributions to boutique hotel developers regarding the relative importance of service quality aspects to create a unique and singular stay experience and also provide hotel and brand managers with insightful marketing implications.</p>

This study compared lodging managers' job competency expectations for newly hired employees in possession of four-year (baccalaureate) degrees from a college or university. Lodging managers mentally separated new hires into two distinct categories when rating the importance of specific job competencies: 1) new hires in possession of a hospitality management baccalaureate degree, and 2) new hires in possession of a non-hospitality management baccalaureate degree. Lodging managers who were current members of the Central Florida Hotel & Lodging Association (CFHLA) at the time of the survey participated and all were employed in the central Florida area at the time of the study. In the fall of 2004, lodging managers (N=156) were sent an electronic mail correspondence requesting participation. Usable responses were received from 137 lodging managers for a response rate of 87.82%. The survey instrument was developed from a literature review of hospitality job competencies and was refined to 3 content areas: knowledge, ability, and attitude. Research questions were designed to identify differences, if any, in lodging manager new hire expectations based upon several criteria: a) type of baccalaureate degree held by the new hire (hospitality management versus other field), b) gender of the manager, c) number of years the manager had worked in the lodging industry, d) whether or not the manager possessed a baccalaureate degree at the time of the survey, e) if the manager possessed a baccalaureate degree, whether the degree was hospitality or non-hospitality specific, and, f) the type of lodging facility employing the manager at the time of questionnaire completion. These comparisons were made between the two groups of new-hires with baccalaureate hospitality degrees and new-hires with non-hospitality baccalaureate degrees. Consistently, lodging managers rated higher expectations for new-hires when the newly hired employees possessed a baccalaureate degree in hospitality or lodging management versus a non-hospitality discipline. Ramifications of these findings are discussed pursuant to higher education hospitality programs, the lodging industry, and human resource professionals recruiting future lodging managers. Future research is suggested utilizing a wider regional, national, and/or international sample.

<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>