Submitted by Coordenação Hotelaria (hotelaria@vm.uff.br) on 2016-05-04T18:15:13Z No. of bitstreams: 1 TCC Nilza do Nascimento.pdf: 2129670 bytes, checksum: e8840d6c16dce0d2bbd110f32aa7a8bd (MD5) / Made available in DSpace on 2016-05-12T13:27:54Z (GMT). No. of bitstreams: 1 TCC Nilza do Nascimento.pdf: 2129670 bytes, checksum: e8840d6c16dce0d2bbd110f32aa7a8bd (MD5) / Este trabalho analisou a adaptação da hotelaria dentro do ambiente hospitalar da Maternidade São Francisco, localizada na cidade de Niterói-RJ, tendo em vista sua aplicação de hotelaria hospitalar e hospitalidade em seus serviços aos clientes. A metodologia utilizada foi o levantamento bibliográfico, acesso a livros, artigos e textos acadêmicos, todos com o intuito de embasar e ajudar no desenvolvimento teórico deste trabalho. Foi utilizada pesquisa exploratória com a abordagem do estudo qualitativo. A coleta de dados foi feita através de roteiro de observações presenciais. Os instrumentos para a coleta de dados desta pesquisa foram diários de observação elaborados a partir da bibliografia consultada. Verificou-se que a Maternidade São Francisco possui uma organização que preza por bons serviços e pelo excelente atendimento aos clientes. Este trabalho constatou a importância da inserção da hospitalidade e hotelaria adaptada em hospitais, além do alto nível dos serviços oferecidos pela Maternidade São Francisco na cidade de Niterói -RJ. / This study examined the adaptation of hospitality within the hospital environment Maternity San Francisco,located in the city of Niterói -RJ,considering your application for hospital catering and hospitality services to its customers.The methodology used was the literature survey,access to books,articles and academic texts,all in order to ground and help in the theoretical development of this work.Exploratory research approachwas used with the qualitative study.Data collection was done through classroom observations script.The instruments for collecting data for this study were drawn from daily observation from the consulted literature. It was found that the San Francisco Maternity an organization which cares for the good service and excellent customer service. This study verified the importance of integrating the hospitality and catering adapted in hospitals,in addition to the high level of services offered by Motherhood San Francisco in the city of Niterói -RJ.

Submitted by Coordenação Hotelaria (hotelaria@vm.uff.br) on 2016-05-04T18:17:59Z No. of bitstreams: 1 TCC Taynara Gonçalves.pdf: 5600713 bytes, checksum: 30504047f6227a8b1e8825f4ea0b3fb4 (MD5) / Made available in DSpace on 2016-05-12T13:50:42Z (GMT). No. of bitstreams: 1 TCC Taynara Gonçalves.pdf: 5600713 bytes, checksum: 30504047f6227a8b1e8825f4ea0b3fb4 (MD5) / Este presente trabalho é um estudo, com base em um levantamento de dados e análise, sobre a garantia da acessibilidade nos pontos turísticos da cidade de Niterói, no estado do Rio de Janeiro, baseando-se na questão da hospitalidade urbana. A pesquisa de caráter exploratório e qualitativo buscou identificar falhas e acertos quanto à acessibilidade para pessoas com necessidades especiais nesses locais, sendo eles o Caminho Niemeyer de Niterói, o Museu do Ingá e a Fortaleza de Santa Cruz da Barra. Levou-se em consideração para o presente estudo necessidades especiais que interferissem diretamente na mobilidade pessoal, por isso a pesquisa feita baseou-se nas necessidades para deficientes físicos, deficientes auditivos e deficientes visuais. O resultado encontrado mostrou que a situação dos pontos turístico de Niterói não está fundamentada nas leis, normas, decretos e ideias de modo a proporcionar acesso a todos os cidadãos, sejam eles turistas ou seus próprios habitantes. / This paper is a study based on a data collection and analysis, on ensuring accessibility in the sights of the city of Niterói, in Rio de Janeiro, based on the issue of urban hospitality. The exploratory research and qualitative sought to identify failures and successes as accessibility for people with special needs in these locations, they are the Caminho Niemeyer of Niterói, the Museu do Ingá and the Fortaleza de Santa Cruz da Barra. Were taken into consideration for the present study special needs that might interfere directly in personal mobility, so the survey was based on the needs for disabled, hearing impaired and visually impaired. The results found showed that the situation of the tourist points of Niterói is not based on laws, regulations, decrees and ideas to provide access to all citizens, be they tourists or their own people.

Submitted by Coordenação Hotelaria (hotelaria@vm.uff.br) on 2016-05-04T18:17:03Z No. of bitstreams: 1 TCC Graziele Ataíde.pdf: 570665 bytes, checksum: 5bf140e2f08de82b3be8f1777b2e217a (MD5) / Made available in DSpace on 2016-05-12T14:14:19Z (GMT). No. of bitstreams: 1 TCC Graziele Ataíde.pdf: 570665 bytes, checksum: 5bf140e2f08de82b3be8f1777b2e217a (MD5) / O presente artigo tem o intuito de abordar a hospitalidade comercial no Hostel Che Lagarto Copacabana, com foco nas propostas do autor Camargo (2004). Este modo de hospedagem tem um jeito diferente de acomodar, pois possui um ambiente amigável, econômico e com serviços de qualidade, que busca a satisfação do hóspede e ainda proporciona a troca de experiências no local, através de um intercâmbio cultural com turistas do mundo inteiro. Foi utilizada para a metodologia deste artigo uma pesquisa qualitativa exploratória, cujo objetivo geral foi realizar um estudo da hospitalidade comercial, voltada para as categorias de receber, hospedar, alimentar e entreter. Os dados levantados permitiram um olhar diferenciado do hostel como espaço comercial, que deixa de ser apenas um meio de hospedagem com fins lucrativos, em que todos os funcionários procuram zelar também pelo bem-estar dos clientes, pela harmonia do espaço e, principalmente, pela busca diária para acolher bem, ser hospitaleiro e fazer com que os hóspedes voltem para se hospedarem outras vezes. / This article intends to address the commercial hospitality at Hostel Che Lagarto Copacabana, focusing on the proposals by author Camargo (2004). Such type of lodging has a different way of accommodating guests, because it offers a friendly and economical environment with good quality services that try to satisfy the guests, further providing an exchange of experiences at the place, through a cultural interchange among tourists from all over the world. The methodology used in this article is an exploratory qualitative research, whose general purpose was to study commercial hospitality, focusing on the categories of receiving, lodging, feeding, and entertaining. The data collected made us see the hostel under a different light as a commercial space, because it is no longer only a place to lodge for profitable purposes, but further, it is a place where the employees care to make the atmosphere friendly, and chiefly to keep learning every day how to receive the guests so well that they will come back to stay there in the future.

The significant growth in the South African tourism industry in recent years has placed much focus on the hospitality sector in the country. The hospitably sector performs a vital role in the South African economy, as is the case globally, to provide accommodation to international and national tourists. Guest houses in particular have become one of the fastest growing components of the South African tourism industry. However, operating a guest house is not merely providing a bed, shower and breakfast facility for which a client pays and hopefully returns again in future. Rather, it involves significantly more than providing physical amenities. Not only does a potential entrepreneur require a suitable facility in a well-positioned location, but guest house owners and management must adhere to various strenuous safety, security and service measures, as well as municipal by-laws, in a tough and ever-changing business environment. The central theme and the main objective of this study was to investigate the safety, security, service and legal measures that need to be adhered for the successful management of a guest house in the Nelson Mandela Bay Metro. Together with an outline of the various steps required to start a guest house, a sub-objective was to compile a guest house manual that can be used by new and existing guest house owners and managers to improve their business. The target group was divided into two sections, namely guest house owners and managers on the one hand, and guest house clients on the other - hence two separate questionnaires were developed and used as measuring instrument for the empirical study. The results revealed that clients in the Metro are in general satisfied with the service they receive and safety they experience when staying in guest houses in the Metro. The premises are mostly neat and clean, the towels and bedding are regularly replaced and clean, while the parking bays are sufficient and safe, staff members friendly and approachable, and bookings are done promptly. Over and above the different by-laws to observe, it is the duty of owners and management to provide clients with a safe, secure environment with excellent service, and with sufficient lighting at the entrances, parking and reception areas. All staircases should be steady and iv non-slip, and swimming pools should have secured fencing around and/ or should be covered by safety nets. Staff should follow the correct procedures in emergencies, while concerted efforts should be made to adapt guest houses for the specific needs of disabled and elderly clients. To prevent the outbreak of food poisoning, and to ensure personal and kitchen hygiene, as well as the correct storing of food, are other important responsibilities of owners and management. Therefore, for a guest house to be managed successfully, the owners and management must take into consideration the required safety, security, service and legal measures.

The purpose of this quantitative study was to compare self-directed learning readiness and online learning readiness between hospitality and tourism college students and industry professionals. The Self-Directed Learning Readiness Scale (SDLRS) was used for measuring self-directed learning readiness. After examining the reliability and validity indices of the modified Online Learning Readiness Scale (OLRS), it was used in the context of hospitality and tourism for the measurement of online learning and training readiness. Two different study populations, hospitality and tourism college students and hospitality and tourism industry professionals, were identified for the purpose of this study. Data were obtained via online anonymous links which included the demographic and descriptive questions and the two instruments (the SDLRS and the OLRS) through Qualtrics. A total of 550 usable responses (298 from hospitality and tourism college students and 252 from hospitality and tourism industry professionals) were collected for statistical analysis. Using confirmatory factor analysis, the modified OLRS was confirmed as a valid and reliable instrument. The mean score differences on the SDLRS and the dimensions of the OLRS between hospitality and tourism college students and industry professionals were investigated using independent samples t tests. Although there was a significant difference in the SDLRS scores, there were no significant differences in the mean scores of the dimensions of the OLRS among hospitality and tourism college students and industry professionals. Finally, the relationship between the SDLRS score and the dimensions of the OLRS among hospitality and tourism college students and industry professionals were tested and reported a significant and positive correlation among these variables. This study contributes to the knowledge of self-directed learning readiness and online learning readiness among hospitality and tourism college students and industry professionals. This study can stimulate more research on the impact of self-directed learning readiness and online learning readiness in the educational and industrial practices in the hospitality and tourism field.

The research questions of this study were to determine the specific hotel, restaurant and institutional management courses offered as required and elective courses, to determine which hospitality management courses were taught by faculty members in the hospitality management program versus being taught by faculty in other programs, to determine the teaching methods used to present hospitality curriculum, and to determine the distance learning methods currently used.

This study investigated the effect of organizational culture on firm performance in the restaurant industry. Despite the importance of organizational culture in the organizational functioning, empirical evidence for the organizational culture-performance relationship remains fragmented. The inconsistency in the literature was aroused from a lack of theoretical development, a negligence of industry-specific factors, a small sampling issue, and a lack of longitudinal examination. Therefore, this study proposed to use text analysis in measuring organizational culture and examined the organizational culture-restaurant performance with a consideration of moderating effect of service orientation, franchising, and economic condition. This study found that different organizational culture influences restaurant performance differently. Specifically, the result of this study reveals that: clan culture immediately increases restaurant productivity; adhocracy culture decreases restaurant growth; and hierarchy immediately decreases restaurant productivity. In terms of moderating role of service orientation, this study found that: that tangible service orientation positively moderates both hierarchy culture-profitability and hierarchy culture-productivity relationships. This result implies that tangible service orientation works better with the hierarchy culture in improving restaurant performance than intangible service orientation. As for the moderating effect of franchising on the organizational culture-performance relationship, this study found that franchising positively moderates the clan culture-profitability relationship and the clan culture-productivity relationship. This result implies that operational and economic benefit of franchising could be passed on to create synergetic effect with the clan culture and maximize the positive clan-productivity relationship while offset the clan-profitability relationship. Last, this study found that recession positively moderates the hierarchy culture-profitability relationship and the hierarchy culture-productivity relationship. Theoretically, this study contributes to the literature by: providing logical link between the organizational culture and firm performance; providing empirical evidence that reveals the performance implication of the organizational culture; and by using alternative organizational culture measurements based on text analysis of firms’ 10K filings. Practically, this study offers insightful implications for industry professionals in understanding the effect of organizational culture on restaurant performance.

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.

Curriculum assessment has been an important tool in measuring the effectiveness of the curriculum to evaluate student learning and preparedness. This study develops a conceptual framework, based on course offerings and descriptions of the Hospitality and Tourism Management Program at the University of Massachusetts Amherst, to evaluate how the curriculum contributes to students’ preparedness for their future career. Using an online field survey, this study examines the skills that contribute to students’ preparedness. Besides putting forward the strengths and weaknesses of the program, and identifying the significant skill areas that contribute significantly to students’ preparedness, findings of this study indicate that students are quite well prepared and overall satisfied with the program. Results also highlight the importance of work experience as an integral part of the curriculum in affecting students’ preparedness.

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.