The role of Information and Communication Technologies (ICTs) as a facilitator and enabler for development and poverty reduction has been increasingly recognised by many international organisations. ICTs need to be diffused in society to have their effects realised. The diffusion of ICTs in developing countries is lagging behind the developed countries creating the digital divide. Although the divide is reducing in many sub-Saharan countries, in Ethiopia it is increasing. The purpose of this study is to find the factors that affect the adoption and nonadoption of ICTs in small and micro businesses in Addis Ababa, Ethiopia. A number of sectors were explored and the hotel and tour operator sector was found to have both adopters and non-adopters. The hotel and tour operator business in Addis Ababa was selected to be the study population. The main research question was to find the connection between the political, economic, and social factors and the adoption and use of ICT in this sector. While cultural, social-economic, political and legal factors affect the adoption of innovation in both developed and developing countries, these factors are more pronounced in the developing countries. Rogers’ diffusion of innovation theory is a good initial theoretical candidate for understanding the ICT diffusion factors. However, to include the national level factors, a theoretical framework was proposed based on Rogers’ diffusion of innovation theory. An exploratory research method was used to shed light on the adoption and non-adoption factors. It uses mixed methods research methodology in two phases to collect data from owners/managers. In the first phase in-depth interviews were conducted with 16 hoteliers who adopted ICT in their businesses. In the second phase survey questionnaires were used to collect data from 128 hoteliers and 57 tour operators. In this phase both adopters and non-adopters of ICT were included. Data were analysed using NVivo and Statistical Package for Social Sciences (SPSS) software packages. This study argues that the telecommunications monopoly, the non-affordability of ICT products and services, the general economic situation, lack of knowledge and awareness of the technology, and lack of legal protection for small hotels affect the adoption negatively. On the other hand, network externalities, competition among hoteliers, and major customers (foreign) act as a facilitator agent and have a positive impact on the adoption of ICT. The researcher argues that the political, social, economic, technological and legal policies are the sources of the adoption and non-adoption factors of ICTs in the hotel and tour operator business.

D.Phil. (Geography) / Geographical research, with its central concerns on place, space and the environment has been an important element of the growth and consolidation of tourism studies. Recent geographical research in tourism has investigated a variety of issues. Several areas where the contribution by geographers is notable include: destination planning and management, innovation, tourism entrepreneurship, human mobility, conservation and bio-security, international business, poverty reduction and pro-poor tourism and global environmental change. The movement of people away from their place of permanent residence creates a demand for lodging and other services in order to satisfy their tourist needs. The establishment, evolution and upgrading of the commercial accommodation sector, which includes hotels, guest houses, bed and breakfasts, backpacker hostels and home-stays, is an important research area for tourism scholars and geographers. Accommodation provides a temporary home for the tourist and different accommodation types, notably hotels, assume an important function in cities. Notwithstanding the central role played by hotels, the hotel sector is under researched within the disciplines of economic geography, urban studies and tourism scholarship. Since 1990 and the upsurge in tourist arrivals, scholarship on tourism research has become a prominent avenue of enquiry for South African geographers. Whilst there has been some research on mainly small forms of accommodation, the hotel, which is the most visible expression of tourism has been largely ignored. This thesis provides a contribution to the neglected issues regarding the production or supply of accommodation. The broad goal of this investigation is to understand and investigate the fundamental restructuring which has taken place in the South African hotel industry over the period 1990 to 2010. This restructuring of the hotel sector involved a set of both structural and spatial changes. The study period begins with the demise of apartheid and South Africa’s re-entry into the international tourism economy and ends with South Africa’s hosting of the 2010 FIFA Soccer World Cup. This study provides a detailed analysis of the changing structure and spatial organization of the hotel sector in a developing tourism economy. It further investigates the hotel as a type of property asset class and undertakes an analysis of the drivers of the changing structure of hotel development. The study then investigates the appearance and growth of the phenomenon of market segmentation in the South African hotel industry. The research further seeks to interpret the spatial changes occurring in the hotel sector at both the national and intra-urban scale of locational choice and finally explores the different geographies of hotel change as differentiated by factors of hotel quality, size and segment. This thesis seeks to re-dress the gap in knowledge of the South African hotel sector, whilst acknowledging that additional avenues of hotel research require further investigation.

M.Comm. (Industrial Psychology) / There is ample evidence to suggest that optimal experience (flow), happiness and life satisfaction are related to one another in the creative culinary training environment. In this study, the effect of time management behaviour on these relationships was investigated within the hospitality training environment. Furthermore, the mediating role of perceived control of time on flow was explored, as well as the direct effect of happiness and life satisfaction on flow, among the different demographic groups. A quantitative research design was used and data were gathered with the use of an online questionnaire (cross-sectional survey). The sample consisted of n=229 students within the culinary training environment, in a tertiary institution spanning across different gender, age, racial groups and educational levels. Significant results were found for mechanics of time management that mediated fully through the perceived control of time on flow; goals and priorities mediated partially through the perceived control of time on flow. Happiness, however, had a direct link on flow. The practical implications of this study are that time management behaviour training should become more prominent in the culinary studies practical training for hospitality students. Successful time management behaviour skills may be beneficial in increasing the flow, happiness and life satisfaction outcomes of the students. This research further contributes to the body of knowledge of positive psychology, particularly within a South African vocational training context.

Magister Commercii (Information Management) - MCom(IM) / In this information age, the Internet has found a role in various industries such as transportation, advertising, etc. The travel industry, in which communication between travellers and travel service providers is a very important component, has as much potential as any other industry to make full use of this new medium. Already, most travel agencies and travel service providers promote their products and services using web sites. Searching for information online is now seen by many people as a way to save time and cost, especially in their travel activities. In order to fully deploy the Internet within the travel industry, understanding the use of the Internet in tourism is critical. This research sets out initially to examine the role and the impact of the Internet in the whole of the travel industry. But in order to define an achievable scope of work and because of its importance in South Africa at this time, tourism within the travel industry was chosen as the focus of the work. / South Africa

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The Statement of the Problem: This research proposes to identify and evaluate the existing management practices and management performance of two categories of restaurants by comparing the Chinese specialty restaurant to the American specialty restaurant in the Miami, Florida area.

The purpose of this survey of selected Chinese restaurants in the Greater Miami area is to determine management and guest perceptions as to the role of alcoholic beverage with respect to profits, competition and image in Chinese restaurant.

The purpose of this study is to determine if there is a need and a market for the production of video-taped employee training films specifically geared to subjects unique to club management. Data was collected by telephonic inquiries to the major commercial film houses affiliated with the production of hospitality training films, by inquiry with all nationally organized club management associations, and routine queries with professionals in the field on the subject matter. The hypothesis is upheld by the research and the study goes further to suggest an answer to this need by production of training films.

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.

Every hospital, private or public, profit or nonprofit, no matter the size, has the task of feeding its patients three times a day plus nourishments. The meals must be served during a short period of time to patients in their rooms which are spread throughout the hospital. The meals must be therapeutically balanced, attractive, the hot foods hot and the cold foods cold, and they must be nutritious. The meals in a hospital differ from those served in restaurants in that all of the courses are served at one time which means that there is greater importance placed on temperature maintenance. Considering that most hospitals offer a selective menu, the task is quite unique and challenging. Hospitals, profit or non-profit are conscious of cost, efficiency, and patient satisfaction. Therefore, the selection of a system to assemble and deliver meals to the patient is of the utmost importance. The purpose of this study is to identify and compare assembly and temperature maintenance and delivery systems currently available; in order to make available information for those who are planning systems and for those who are learning about these systems.