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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
21

Enhancing survivability in Indonesian franchise businesses in the restaurant and retail sectors

Prihandono, Dorojatun January 2015 (has links)
Franchise businesses are popular both in practice and, as a result, in academic study. In particular, much research has been devoted to franchise business survivability. This thesis discovers and examines key determinants that have influences on franchise business survivability in Indonesian franchise businesses in the restaurant and retail sectors. This research produces a franchise business survivability model that is based on previous research and theories. The researcher performs confirmatory factor analysis structural equation modelling (CFA-SEM) to test and analyse the relationships between the five key determinants which are: trust; commitment; dispute risk management; relationship satisfaction; and franchise business survivability. Based on the empirical analysis, the research reveals that trust and commitment as key determinants do not have significant influences on relationship satisfaction. The other key determinant, dispute risk management, has a significant influence on relationship satisfaction. This research also reveals that relationship satisfaction has significant influence on franchise business survivability. This study made a contribution to knowledge by building a salient model of key determinants to enhance business survivability within the context of Indonesian franchise businesses in the restaurant and retail sectors. Furthermore, this thesis also closes some gaps in previous research into franchise business survivability. Another unique contribution made by this research is that the author looked at the issue of survivability from both perspectives of franchisors and franchisees, whilst previous research has predominantly performed analysis from the perspective of only one of the partners in franchise business arrangements. Therefore, it provides a holistic analysis on key determinants that have influences in enhancing franchise business survivability in the Indonesian restaurant and retail sectors.
22

An analysis of the career paths of hotel managers in the UK

Ladkin, Adele January 1995 (has links)
No description available.
23

Budgetary control system in the hospitality industry /

Yuen, Desmond C. Y. January 1999 (has links)
Thesis (PhD) -- University of South Australia, 1999
24

Senior management teams member roles and team effectiveness within large hospitality organisations /

Zammit, Kathryn. January 2006 (has links)
Thesis (M. Bus.)--Victoria University (Melbourne, Vic.), 2006. / Includes bibliographical references.
25

The modern journeyman influences and controls of apprentice style learning in culinary education : a thesis submitted in partial fulfilment of the requirements for degree of Master of Education, Auckland University of Technology, 2005.

Emms, Simone Maria. January 2005 (has links) (PDF)
Thesis (MEd) -- Auckland University of Technology, 2005. / Also held in print (166 leaves, 30 cm.) in Wellesley Theses Collection (T 641.507 EMM)
26

An investigation of the professional development practices of vocational education and training educators in the tourism and hospitality sector

Williams, Kim Marianne. January 2008 (has links)
Thesis (D. Ed.)--Victoria University (Melbourne, Vic.), 2008. / Includes bibliographical references.
27

Passengers' airside food and beverage patronage intentions in commercial airports : a case approach

Merkle, Thorsten January 2016 (has links)
This thesis investigates the factors that influence air passengers in their food and beverage outlet patronage intentions in the airside areas of commercial airports. Commercial operations, including the provision of food and beverages are becoming more important for airport operators. Air passengers’ behaviour in the airside setting is not always following rational decision‐making processes. Due to the nature of the setting and due to a loss of behavioural freedom, behaviour is influenced by the airside context. Extant literature on airport commercial operations has not yet addressed the question of factors influencing passengers’ outlet patronage intentions. Consumer theory usually accepts one of three perspectives: The rational‐choice, the behavioural influence and the experiential perspective. The review of literature on consumer behaviour in the field of food and beverage shows that none of the three theoretical perspectives sufficiently explains behaviour in the airside context and the need for a less paradigm‐dependant approach is derived. This methodological gap around the need for a less paradigm‐dependent approach is addressed through a mixed‐methods case study approach, during which both qualitative and quantitative evidence is analysed in order to explore the effect of the airside context and other factors on air passenger outlet patronage intentions. One medium‐sized German commercial airport serves as typical case for a class of German commercial airports. Evidence is collected mainly in‐situ in the airport’s airside area. The findings reveal that, besides the airport context, personal and outlet‐related factors have an influence on behaviour. Those factors can then be related to three emotional states that passengers may experience, namely AirsideFear, AirsideStress, and AirsideEnjoy. Depending on the type of trip, air passengers show different outlet patronage intentions, resulting in the need to adjust the extant view on passenger typologies. The role of service brands in the airside setting is explored, revealing that service brands are important for very frequent flyers mainly. Findings are discussed in light of extant literature and an Airport Airside Outlet Patronage Model is developed. The thesis concludes by offering a new perspective on airside consumption. This study contributes to the knowledge of the subject field by highlighting the conceptual gap in the literature, as well as by aiming to close it. This is achieved by exploring the factors that influence food and beverage outlet patronage intentions. On a methodological level, the mixed‐methods case approach aims at overcoming the limitations caused by the application of one of the three different paradigms in extant consumer behaviour literature.
28

Perceptions of the accomodation sector regarding the tourism value chain with specific reference to the Western Province of Rwanda

Safari, Ernest January 2011 (has links)
Thesis ( M Tech( Tourism and Hospitality Management))--Cape Peninsula University of Technology, 2011 / This study investigates the perceptions of the accommodation sector regarding the tourism value chain in the Western Province of Rwanda. The fact that the study could assist local communities with poverty alleviation in Rwanda has raised the issue of how the perceptions of the accommodation sector could be used to enhance the value chain so that it would benefit all the participants in the industry in that province.The study is undertaken to improve the understanding of the perceptions held by accommodation service providers regarding the tourism value chain. In order to achieve this, the researcher set out to gain a greater knowledge of tourism development planning, as well as to investigate the possible socio-cultural, economic and political impacts that could follow the effective implementation of the tourism value chain on the accommodation sector. Both the positive and the negative impacts of a tourism value chain on the local communities in Western Province of Rwanda were examined.In terms of the national tourism policy, tourism has become a priority. It is regarded as an economic activity that can contribute more than any other sector to poverty alleviation. This study therefore examines the current perceptions held by the practitioners of the industry as they develop tourism products and services in the country. In addition, the study examines the key benefits and concerns of the accommodation establishments about the tourism value chain
29

Measuring brand loyalty in the hospitality industry in South Africa / Liezl-Marie Scholtz

Scholtz, Liezl-Marie January 2014 (has links)
Brand loyalty development is an important part of a company‘s marketing strategy. Empirical data on the influences of brand loyalty in the South African hospitality industry is non-existent. Moolla and Bisschoff developed an empirical tool for measuring twelve influences of brand loyalty in, originally, the fast moving consumer goods (FMCG) industry. The model has since been validated and the reliability of the data confirmed for various industries such as agri- business, banking and pharmaceutical industries. The twelve influences the model test are; customer satisfaction, culture, brand performance, brand relevance, relationship proneness, brand affect, repeat purchase, perceived value, commitment, involvement, switching cost and brand trust. An adapted Moolla and Bisschoff model is employed in the hospitality industry, and more specifically the hotel sector, which aims to determine the role each influence plays on brand loyalty. Questionnaires were distributed to guests at various branded hotels in South Africa of which 187 patrons responded positively. The Kaiser-Meyer-Olkin measure indicated sample adequacy and suitability for factor analysis, where after the questionnaire was validated and the data found to be reliable. According to the respondents‘ perceptions, customer satisfaction is regarded as the single most very important brand loyalty influence in the hospitality industry. Brand trust, repeat purchase, involvement, perceived value, relationship proneness, brand affect, brand relevance and brand performance can also be seen as important factors. Switching cost, commitment and culture were not considered to be very important brand influences. Sub-factors were identified for the influences of perceived value and relationship proneness. A new conceptual framework for brand loyalty in the hospitality industry was therefore suggested. The results of this study concluded that the adapted Moolla and Bisschoff model is indeed a valuable tool for measuring brand loyalty influences in the hospitality industry. This study also contributed to the knowledge base regarding brand loyalty of the South African hospitality industry in South Africa. / MBA, North-West University, Potchefstroom Campus, 2015
30

Measuring brand loyalty in the hospitality industry in South Africa / Liezl-Marie Scholtz

Scholtz, Liezl-Marie January 2014 (has links)
Brand loyalty development is an important part of a company‘s marketing strategy. Empirical data on the influences of brand loyalty in the South African hospitality industry is non-existent. Moolla and Bisschoff developed an empirical tool for measuring twelve influences of brand loyalty in, originally, the fast moving consumer goods (FMCG) industry. The model has since been validated and the reliability of the data confirmed for various industries such as agri- business, banking and pharmaceutical industries. The twelve influences the model test are; customer satisfaction, culture, brand performance, brand relevance, relationship proneness, brand affect, repeat purchase, perceived value, commitment, involvement, switching cost and brand trust. An adapted Moolla and Bisschoff model is employed in the hospitality industry, and more specifically the hotel sector, which aims to determine the role each influence plays on brand loyalty. Questionnaires were distributed to guests at various branded hotels in South Africa of which 187 patrons responded positively. The Kaiser-Meyer-Olkin measure indicated sample adequacy and suitability for factor analysis, where after the questionnaire was validated and the data found to be reliable. According to the respondents‘ perceptions, customer satisfaction is regarded as the single most very important brand loyalty influence in the hospitality industry. Brand trust, repeat purchase, involvement, perceived value, relationship proneness, brand affect, brand relevance and brand performance can also be seen as important factors. Switching cost, commitment and culture were not considered to be very important brand influences. Sub-factors were identified for the influences of perceived value and relationship proneness. A new conceptual framework for brand loyalty in the hospitality industry was therefore suggested. The results of this study concluded that the adapted Moolla and Bisschoff model is indeed a valuable tool for measuring brand loyalty influences in the hospitality industry. This study also contributed to the knowledge base regarding brand loyalty of the South African hospitality industry in South Africa. / MBA, North-West University, Potchefstroom Campus, 2015

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