Discuss the relative importance of the proposed research within its discipline Every hospitality organization confronts with errors which result in negative consequences for the business (e.g., faulty product, loss of time and revenue, customer dissatisfaction) (Van Dyck et al., 2005) and employees (e.g., stress and turnover intentions) (Guchait, et al., 2016). Error management culture involves organizational practices and procedures related to communication about errors, learning from errors
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(2011-12) Research Methods for Masters Thesis | | 30 | | | | | | Contact Hours | Max Class Size | Duration | Date approved | Approved Checked | | | 1 Semester | | | | School of delivery: School of Hospitality Management & Tourism | | Author: Jennifer Lawlor Geraldine Gorham | Description: This module facilitates postgraduate students to undertake and complete an independent investigation in a research area of their choice. | |
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Service Quality in a Chain-operated Steakhouse Allan Yen-Lun Su, Ph.D. E-mail: allansu@cc.nkhc.edu.tw Department of Baking Technlogy and Management, Kaohsiung Hospitality College Abstract This study attempts to measure customers’ perceptions of service quality in a chain-operated steakhouse using a modified version of the DINESERV instrument (Stevens, Knuston, and Patton, 1995). All five dimensions of service quality, being tangibles, reliability, responsiveness, assurance, and empathy, will
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been neglected. Therefore, this paper will briefly explain both transactional leadership and transformational leadership, and then report the negative side of transformational leadership. Moreover, how transformational leadership applies to the hospitality industry will be discussed as well. 1. Transactional leadership and transformational leadership From Northhouse (2015), transactional leadership is a traditional leadership style that concerns about the exchanges between leaders and followers
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Introduction In this assignment, the main concerns would be analysed utilising the information provided in this case study and help identify various possibilities, which affected the inaccurate accounting figures. A critical evaluation of the current procedures would be carried out, as these procedures in terms of purchasing, receiving, storing and production would be suggested to the general manager. Likewise, appropriate and professional recommendations would be provided to improve the difficult
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The True Lady Sweet tea, front porches, peaches, and hospitality. These fond thoughts immediately pop to mind when I think of the South, but Southern culture has much more to offer. The warmth of the people in the South makes the heat of the summer more bearable. Southern ladies have a reputation of being some of the most kindhearted people in America. Society's perception of what constitutes a Southern lady has evolved drastically, and a Southern lady now has freedom from past stereotypes, a heritage
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Human Resource management philosophy 3. Reference list 1. Human-resource management in Tourism The purpose of this report is to discuss the role that Human-resource management has in the tourism and hospitality industries and the challenges that the tourism and hospitality industry in South Africa face. Pentravel is a well known tourism organisation situated in the Garden Route mall; their human-resource management philosophy is also discussed. Human-resource management according
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Chapter 2 REVIEW OF RELATED LITERATURE AND STUDIES Foreign Literature On-job-training is commonly used in tourism and hospitality organizations. With this method, the trainer teaches job skills and knowledge to one trainee, primarily at the work station. Theoretically, it is the best type of training because it incorporates many of the learning and training principles. There are four steps in the individual on-job-training method; Training preparation, Training Presentation, Trainee Practice
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AARJMD VOLUME 1 ISSUE 11 (JULY 2013) A Peer Reviewed International Journal of Asian Academic Research Associates AARJMD ASIAN ACADEMIC RESEARCH JOURNAL OF MULTIDISCIPLINARY GRADUATE’S EMPLOYABILITY: A TRACER STUDY FOR BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT DR. MARK IRVIN C. CELIS*; MR. BILLY FESTIJO**; ENGR. ARISTEO CUETO*** *Lyceum of the Philippines University, Batangas City, 4200 Philippines **Lyceum of the Philippines University, Batangas City, 4200 Philippines ***Lyceum
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Management Information Systems for Tourism Hospitality Organisation Using Management Information Systems for Tourism Hospitality Organisation CONTENTS Introduction to the Project 2 Introduction to McDonald 3 Role of MIS within Tourism and Hospitality context
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