Browsing 8. BÀI TRÍCH BÁO - TẠP CHÍ KHOA HỌC by Issue Date

PERFORMANCE EVALUATION OF ON-SITETREATMENT FACILITIES FOR WASTEWATER FROM HOUSEHOLDS, HOTELS AND RESTAURANTS

Nakajima, Jun; Fujimura, Yoko; Inamori, Yuhei (Pergamon, 1999)

In order to evaluate performance of on-site treatment facilities which can be provided for environment protection in coastal areas, effluent qualities and removal efficiencies were surveyed in actual treatment facilities ...

Hotels and restaurants—are the risks rewarded? Evidence from Norway

Skalpe, Ole (Elservier, 2003)

The purpose of this paper is to apply accounting-based risk measures to describe and compare the risk involved in accommodation and restaurants to three other industries. It is found that the variation in earnings is ...

Competency needs among managers from Spanish hotels and restaurants and their training demands

Aguta, S.; Graub, R.; Peir, J.M. (Elservier, 2003)

This study aims to: (1) identify managerial competency needs in the Spanish hospitality industry, (2) to differentiate present and future training demands requested by managers, and (3) to identify the relationship between ...

Managers’ perceptions of older workers in the hotel and restaurant industry

Furunes, Trude; J. Mykletun, Reidar (Elservier, 2005)

The purpose of the study was to investigate how managers direct issues of an aging workforce, and whether this has implications for the hospitality industry. Further, managers’ experiences with managing age-mixed workforces ...

The relationship between brand equity and firms’performance in luxury hotels and chain restaurants

Kim, Hong-bumm; Gon Kim, Woo (Elservier, 2005)

There is a growing emphasis on building and managing brand equity as the primary drivers of a hospitality firm’s success. Success in brand management results from understanding brand equity correctly and managing them to ...

Volunteering personal information on the internet: Effects of reputation, privacy notices, and rewards on online consumer behavior

Xie, En; Hai Teo, Hock; Wan, Wen (Springer link, 2006)

ccurate personal information provision is one of the most important determi- nants of the commercial development of the Web. However, consumers are usually reluctant to provide personal information or tend to provide ...

Minimum wages and employment in Swedish hotels and restaurants

Skedinger, Per (Elservier, 2006)

This paper considers the effects of union-bargained minimum wages on transitions into and out of employment in the hotels and catering industry over the period 1979–99. This industry is characterised by a high fraction ...

Segmenting tourists to aboriginal cultural festivals: An example in the Rukai tribal area, Taiwan

Chang, Janet (Elservier, 2006)

Festivals are increasingly being used as instruments for promoting tourism and boosting the regional economy. Festivals are a type of cultural events and are travel attractions with unique features. Much research, undertaken ...

Chapter 4: Conceptualizing festival-based culinary tourism in rural destinations

Kalkstein-Silkes, Carol; A. Cai, Liping; Y. Lehto, Xinran (Routledge, 2008)

Destination branding is a powerful marketing resource used to differentiate one location from another ( Cai, 2002 ; Kotler and Gertner, 2002 ). Successful destination branding must incorporate various elements of a ...

Is the Turkish tourism industry ready for a disabled customer’s market? The views of hotel and travel agency managers

Ozturk, Yuksel; Yayli, Ali; Yesiltas, Mehmet (Elservier, 2008)

The purpose of this study was to assess the ability of the Turkish tourism industry to meet the needs of disabled people by surveying the views of hotel and travel agency managers in Turkey. To achieve the aim of the study, ...

Tourism as a mixed industry: Differences between private, public and not-for-profit festivals

D. Andersson, Tommy; Getz, Donald (Elservier, 2009)

This paper discusses important policy and management implications of tourism as a mixed industry in which public, not-for-profit, and private organisations such as festivals both compete and collaborate in creating the ...

Effect of experiential value on customer satisfaction with service encounters in luxury-hotel restaurants

Hsi-Jui Wua, Cedric; Liang, Rong-Da (Elservier, 2009)

Exactly how the restaurant industry creates good quality service experiences has attracted the attention of scholars and practitioners. Some scholars advocate creating high quality service encounters to enhance customer ...

Corporate social responsibility and customer satisfaction among US publicly traded hotels and restaurants

Lee, Seoki; Heo, Cindy Yoonjoung (Elservier, 2009)

This study, by performing a path regression analysis, examines a mediating effect of customer satisfaction between corporate social responsibility (CSR) activities and firm value for US hotels and restaurants. Further, ...

The role of family decision makers in festival tourism

Seongseop Kim, Samuel; Choi, Sangsoo; Agrusa, Jerome; Wangd, Kuo-Ching; Kim, Youngmi (Elservier, 2010)

This study assessed the role of family decision makers in participating in a festival according to five stages of festival participation. A survey process was conducted using two sampling groups: the sample for families ...

The relationships between food-related personality traits, satisfaction, and loyalty among visitors attending food events and festivals

Gug Kim, Yeong; Won Suh, Bo; Eves, Anita (Elservier, 2010)

This study applies the concept of food-related personality traits to hospitality and tourism and identifies relationships between personality, satisfaction, and loyalty. An on-site survey was carried out with 335 visitors ...