...A Discussion of the application of Maslow’s Hierarchy of Needs to Contemporary Tourist Psychology by Arjun Pillai Introduction to Global Hospitality Operations Tutor: Mr. Paul Reynolds Le Cordon Bleu Masters of International Hospitality Management 27th July 2013 What do tourists want? A specific exploration into this aspect of tourism could prove to be beneficial to those who facilitate the industry, and whom reap its harvest. Psychological motivation patterns could prove to be crucial in understanding that very question –‘what do tourists want?’ Abraham Maslow’s (Maslow 1943) hierarchy of needs may be a useful tool in understanding tourist psychology. Maslow wrote that there are five needs of motivation in the human condition. These, in order of their attainment are, physiological, security, social, esteem and self-actualizing needs. These needs are based on the concept of ‘pre-potency’ where the achievement of a new need, rests on the attainment a prior need in the hierarchy. The current essay argues that tourist psychology relates to all levels in the hierarchy, and will cover each need in the hierarchy and its relation respectively below. Before delving into each of Maslow’s specific needs and how they pertain to tourist psychology it would be prudent to first analyze the psychology of our template tourist – Tourist X. In doing so we may then address how each of Maslow’s hierarchies could differ between the psychological desires of Tourist X. The first assumption...
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...Multicultural Literature Monica Ramirez ENG 157 September 30, 2013 Anne Graue Multicultural Literature Multicultural interactions are very common in my work environment. I work for the hospitality industry and I interact with people from different parts of the world every day. Prior to explain my experiences with different cultures it is important to define culture so it will be easier to address the subject. Culture is what identifies a person through his or her art expressions, behavior and other special characteristics. It includes the person’s language, cuisine, and other social interactions (Heine, 2008). In this essay, I will describe my personal experiences with different cultures and the impact these experiences have made on my personal and professional life. Culture and Hospitality Industry I have worked in hotels for the last three years. All these years I have been working directly with people because I work on the Food and Beverage Department. I believe that this department and front desk are the ones who are more interesting because we can indulge in other cultures and enjoy them even if sometimes some cultures are difficult for us to understand. The culture I found the most interesting was a group of Jews while I was working for a W Hotel. We were hosting a wedding for 250 people who lived in New York but were native from Israel. This wedding reception was very frustrating for me because it was my first experience with this religion and I did not understand...
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...The article attempts to explore the work values in the hospitality context and analyze them further through the lens of generational differences on a multi dimensional level. What makes this research unique is the scope, which covers all 3 aspects: multiple dimensions of work values, importance of these work values to people across 3 generations and a focus on Hospitality industry. The author’s approach is to find and shortlist research done on identification of work values, dimensions or factors under which they exist and the importance given to them based on the age of individuals (generation aspect). Post selection of a suitable research covering these criteria, the author attempts to apply these on a sample size from the Hospitality Industry to understand and report the relevance and findings. The sole reason of attempting this study is to analytically approach the challenges faced by human resources in managing a work force that is diverse and consists of different social & demographic profiles. The author believes that understanding of this would lead to better recruitment and retention strategies of managerial workforce in the hospitality industry. Short listing of available research: a) Research on Work Values: Many studies have been conducted on identifying work values in an institution, (Elizur, 1984; Hofstede, 1980; Mok et al., 1998; Pryor, 1987; Rokeach, 1973; Sagie et al., 1996; Super, 1970, 1973; White, 2005; Zytowski, 1970, 1994). Of these, the author chose...
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...the factors of High Labour Turnover within the Hotel Industry in Johor Bahru 1.0 Introduction The hotel industry in Malaysia was considered the second highest industry that contributed to the national GDP. A report from the Malaysia Insider (2010) stated that 9% of the country’s GDP is contributed by this industry due to the increasing numbers of tourists visiting the nation. This can be seen from a 2010 report by the MTPB which showed 16.4 million tourists arrived in 2005, later the number increased to 23.6 million within 5 years. Thus, an increase in the number of tourist means that there will be more job opportunities for the locals. However according to the report from the Ministry of Human Resource in 2009 it mentioned that the Tourism employee turnover in Malaysia is relatively high at 16% and 8% was contributed by hotel employee turnover. Manpower is crucial to any industry but to the service industry manpower shortage would be the biggest challenge faced by the hotel industry when compounded by the issues of staff retention and job satisfaction. In an increasingly competitive landscape, the hospitality industry must endure upon restructuring especially in aspects of career progression opportunities and matching the industry growth with the talent and service levels as well as monetary and non-monetary reward structures. It has become a necessity to look at the context of labour turnover within the hotel industry and decide on benchmark practices to battle the operational...
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...Ones and Dilchert’s article: the creation of organizational cultures. Here, we will develop the idea of how culture, value creation, and competitive advantage are linked to environmental sustainability. We will briefly illustrate our arguments with findings from our case-study research in the hospitality industry in 13 Iberoamerican countries.1 1. Ours is research in progress, based on qualitative and mixed research methods. It aims to analyze the role of sustainability in the hospitality sector in Iberoamerica: Spain, Portugal, and Latin America (concretely, in Chile, Brazil, Peru, Argentina, Mexico, Colombia, Venezuela, Uruguay, Costa Rica, Nicaragua, and the Dominican Republic). Organizational culture and sustainability Sustainability and Organizational Culture There is a nascent body of literature that aims to understand how companies can embed sustainability in their organizational cultures (Howard-Grenville & Bertels, 2012). For these authors, culture has been conceptualized as shared norms or values (reinforced through the role of leaders and ‘‘champions,’’ the allocation of resources, the use of incentives, and the existence of corporate policies), as a frame or filter (that is, as recursive connections between people’s day-to-day actions and the meanings associated with them), and as a toolkit (made malleable by individual actors who use cultural resources in new ways). Among the myriad of conceptualizations available, Ulrich and Brockbank...
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...Hospitality Information Systems and Users Paper Kim Sullins BIS/303 October 26, 2015 Craig Wheeler Hospitality Information Systems and Users Paper Inventory tracking is the controlling and overseeing of storage and the ordering of components that many companies use in producing items. Inventory tracking used also for overseeing and controlling of finished products for sale. A company’s inventory is their investment and a part of their assets that has sold and used in the company as part of its production. Inventories that are mismanaged may create sizeable financial and inventory problems for companies, whether the mismanagement results in an inventory shortage, over inventory and loss in possible sales. The two types of inventory tracking used are Perpetual and Periodic. In a perpetual (usually used in supermarkets or department stores), a continuous flow of inventory count is tracked using a point of sale (POS) check out system. This system is perfect for companies to manage what has sold and reorder when a reorder point has reached. Another advantage of this system is its ability to account for shrinkage (theft) and inventory turnover. The periodic system (used in smaller retailers) used to take a physical count of inventory at periodic intervals to...
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...Page |1 NAME DEGREE Jingjing LI BA (Hons) Business with Human Resource Management TUTOR TITLE Hans Christian Andersen Factors that Influence Employee Turnover in the Hospitality Industry DATE STUDENT March 2012 No: 10037381 Newcastle CAMPUS STUDENT No: 11027894 Project submitted in partial fulfilment Of the requirements of the BA (HONS) BUSINESS WITH HUMAN RESOURCE MANAGEMENT Of Northumbria University Page |2 DECLARATIONS I declare the following: (1) that the material contained in this project is the end result of my own work and that due acknowledgement has been given in the bibliography and references to ALL sources be they printed, electronic or personal. (2) the Word Count of this project is: Section A: 3991 Section B: 6422 Reflective Statement: 508 Total Word Count: 10921 (3) that unless this project has been confirmed as confidential, I agree to an entire electronic copy or sections of the dissertation to being placed on Blackboard, if deemed appropriate, to allow future students the opportunity to see examples of past dissertations. I understand that if displayed on Blackboard it would be made available for no longer than five years and those students would be able to print off copies or download. authorship would remain anonymous. (4) I agree to my project being submitted to a plagiarism detection service, where it will be stored in a database and compared against work submitted from this or any other School or from other institutions...
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...submission of assignments Please complete all of the following details and then make this sheet the first page of each file of your assignment – do not send it as a separate document. Your assignments must be submitted as either Word documents, text documents with .rtf extension or as .pdf documents. If you wish to submit in any other file format please discuss this with your lecturer well before the assignment submission date. |Student Name: |Samara James | |Student ID No.: |22078393 | |Unit Name: |Tourism and Hospitality Research and Analysis | |Unit Code: |MNG00415 | |Tutor’s name: |Martin Young | |Assignment No.: |2 | |Assignment Title: |Research Proposal and Literature Review | |Due date: |April 11th 2014 | |Date submitted: ...
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...------------------------------------------------- MANAGING HOSPITALITY IN INTERNATIONAL CONTEXT Assessment 1 Lecturer: Dr. Michael J. Gross, BSBA, MPET, MBA, PhD Submitted By: Sarabmeet sandhu Student ID: 110165356 Lecturer: Dr. Michael J. Gross, BSBA, MPET, MBA, PhD Submitted By: Sarabmeet sandhu Student ID: 110165356 Assessment: 1 ------------------------------------------------- 3: Critically analyse the tensions and conflicts in international hospitality firms' standardisation of products and provision of consistent service quality. Hospitality firms are intensely competitive and firms tries to maintain their centre of interest on customers wants and needs to achieve their satisfaction and stand still on customer’s expectations. According to a research features of service or product are not important than the quality of service that plays a significant role for achieving higher customer satisfaction and customer loyalty (Donnelly et. al, 2006). When a customer decides to go for a lunch or dinner in a 5star hotel or a couple plans to travel and book a hotel room all they expect is quality service. There’s a level of quality in service which goes up with the grade of hotels and the expectations of customers are also attached with these standards. This image of providing low, medium and high level quality service as per customers is hospitality. There are some benchmarks for everything in hospitality industry and those are known as standardisation of products...
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...forms will be returned to the Department. The Institute of Graduate Studies and Research will finalize the application. Part I. Student & Thesis Information [To be completed by the Supervisor] |Student No | | | |Student Name and|Rita Anumbose Nkendong of stressors in the workplace. Dysfunctional customer behaviors are among| | |these stressors (Boyd, 2002). Since frontline employees have intense face-to-face or voice-to-voice interactions with customers, | | |they seem to be faced with aggressive behaviors of customers (Karatepe, Yorganci, & Haktanir, 2009). | | |Customer-related social stressors are composed of four dimensions: disproportionate customer expectations, customer verbal | | |aggression, disliked customers, and ambiguous customer expectations (Dormann & Zapf, 2004). Disproportionate customer | | |expectations refer to “situations in which customers tax or challenge the service that they want to receive from the service | | |provider” (Dormann & Zapf, 2004, p. 75). Customer verbal aggression refers to customers’ intentions to harm frontline employees | | |(cf. Dormann & Zapf 2004). Disliked customers refer to “interactions with hostile, humorless, and unpleasant customers and | |...
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...Generational differences in work values: A study of hospitality management. Evgeny Strokov Glion Institute of Higher Education, Switzerland Success Strategies for the Hospitality and Service Industries (MGMT - M900 - 201360 - 1) Wednesday, 12 June 2013 Word Count: 1519 ------------------------------------------------- ------------------------------------------------- Statement of Authorship ------------------------------------------------- ------------------------------------------------- I certify that this assignment is my own work and contains no material which has been accepted for the award of any degree or diploma in any institute, college or university. Moreover, to the best of my knowledge and belief, it contains no material previously published or written by another person, except where due reference is made in the text of the work. I also understand that under no circumstances should any part of this assignment be published, including on the internet, or publicly displayed without receiving written permission from the University. ------------------------------------------------- ------------------------------------------------- Signed ------------------------------------------------- ------------------------------------------------- Student number E00032823 Name: Evgeny Strokov ------------------------------------------------- * Generational differences in work values This essay is based on the extensive...
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...International Journal of Hospitality Management 29 (2010) 720–728 Contents lists available at ScienceDirect International Journal of Hospitality Management journal homepage: www.elsevier.com/locate/ijhosman Does workplace fun matter? Developing a useable typology of workplace fun in a qualitative study Simon C.H. Chan ∗ Department of Management and Marketing, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong a r t i c l e Keywords: Workplace fun Useable typology Qualitative study Hospitality industry i n f o a b s t r a c t A fun work environment is a positive atmosphere for organizations to attract and retain employees. This study identifies the significant factors of workplace fun and develops a useable typology of workplace fun activities in the hospitality industry. A qualitative case study with grounded theory approach was used by conducting interviews with ten hotel human resource (HR) practitioners in the People’s Republic of China. The results identified four “S”s of workplace fun factors, namely: (1) Staff-oriented workplace fun, (2) Supervisor-oriented workplace fun, (3) Social-oriented workplace fun, and (4) Strategy-oriented workplace fun. This study provides a roadmap to guide future hospitality management research in workplace fun domain. © 2010 Elsevier Ltd. All rights reserved. 1. Introduction As the jargon goes, “Happy Employees Produce Happy Customers.” (Wong and Ko, 2009, p. 196) There is a great challenge for organizations...
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...International Journal of Contemporary Hospitality Management Emerald Article: Teaching human resource management in hospitality and tourism: a critique Tom Baum, Denis Nickson Article information: To cite this document: Tom Baum, Denis Nickson, (1998),"Teaching human resource management in hospitality and tourism: a critique", International Journal of Contemporary Hospitality Management, Vol. 10 Iss: 2 pp. 75 - 79 Permanent link to this document: http://dx.doi.org/10.1108/09596119810207228 Downloaded on: 24-09-2012 References: This document contains references to 19 other documents Citations: This document has been cited by 5 other documents To copy this document: permissions@emeraldinsight.com This document has been downloaded 4078 times since 2005. * Users who downloaded this Article also downloaded: * Tom Baum, Vanessa Amoah, Sheryl Spivack, (1997),"Policy dimensions of human resource management in the tourism and hospitality industries", International Journal of Contemporary Hospitality Management, Vol. 9 Iss: 5 pp. 221 - 229 http://dx.doi.org/10.1108/09596119710172615 Philip Worsfold, (1999),"HRM, performance, commitment and service quality in the hotel industry", International Journal of Contemporary Hospitality Management, Vol. 11 Iss: 7 pp. 340 - 348 http://dx.doi.org/10.1108/09596119910293240 Peter Haynes, Glenda Fryer, (2000),"Human resources, service quality and performance: a case study", International Journal of Contemporary Hospitality Management, Vol. 12 Iss: 4 pp...
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...Therefore most business’s around the world including the hospitality and tourism industry need to enter into a cross-cultural alliance to become more effective due to globalisation having a significant impact on the personal characteristic in the workforce because of the increasing cultural diversity (Lloyd and Hartel, 2010). Ferraro (2005) argues that globalisation is not just a passing trend but has submerged acting as a replacement for the cold war system. Therefore this reflective portfolio aims to explore some of the theories surrounding cross-cultural behaviour in order to relate and understand the behaviours of the cultures in respectively Denmark and the US. However in order to do so, a definition of the meaning culture will be primarily discussed and what stereotypes Denmark and the US the authors carries toward both countries. Through the analysis and the information gathered from the theories, potential opportunities and difficulties will be identified between the two countries cultural diversity in relation to motivation, teams, communication channels and conflict and dispute resolution. Lastly, the essay will evaluate to author’s personal development and learning in the context of her own cross-cultural behaviour and understanding by comparing her stereotyping to the findings identified above, and to which areas she still needs to develop, into becoming an effective leader of today’s global society and hospitality industry. 1.2. Defining the Meaning of Culture The impact...
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...communities and the well-being of their employees Paulina Bohdanowicz1 and Piotr Zientara2 Correspondence: Paulina Bohdanowicz, E-mail: paulina_bohdanowicz@yahoo.com 1has a PhD in energy technology (Royal Institute of Technology, Stockholm, Sweden) and a PhD in social science (University of Gdansk, Poland). Bohdanowicz is currently working in the industry and guest lecturing at tourism and hospitality schools. 2has a PhD in economics (University of Gdańsk, Poland), MA in HRM (College of Europe, Bruges, Belgium), Diploma of Economics (Paris Chamber of Commerce, France), DEUF (Jean Moulin III University, Lyon, France). He is currently lecturer in HRM at Gdańsk Higher School of Administration and consultant for small and medium-sized enterprises. Received 10 December 2008; Revised 10 December 2008; Published online 9 March 2009. Top of page Abstract The aim of this paper is to discuss the question of how hotel companies contribute to improving the quality of life in host communities and the well-being of their employees. A number of research techniques were employed, which allowed to see what the hospitality sector has done to further the aforesaid end. The findings are placed into the context of corporate social responsibility (CSR), and it is argued that, in recent years, hotel companies have gone to great lengths to improve the quality of life in local communities and the well-being of their employees. Critically, by presenting concrete initiatives and highlighting their...
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