Duyệt Quản trị Nhà hàng & Dịch vụ ăn uống theo Nhan đề
Đang hiển thị mục 1-20 trong tổng 51
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A reflection on the story, current positioning, offerings and the darker side of the luxury gastronomy book, the Michelin Guide
(The Authors, 2021)This article gives some personal reflections on the luxury status of the most famous gastronomic bible — The Michelin Guide. The question being addressed — Is the Guide still considered a luxurious commodity? By using ... -
Analysis of the structure of scientific knowledge on wine tourism: A bibliometric analysis
(Heliyon, 2023)This research offers a bibliometric analysis of 588 publications on wine tourism published between 1998 and 2021, highlighting the years of publication, the publication format, the fields of research, the authors, the ... -
AUTHENTICITY AND FESTIVAL FOODSERVICE EXPERIENCES
(Pergamon, 2011)This paper investigates how the medieval festival visitor’s foodservice experience might augment negotiated aspects of event authenticity and prompt revisitation intent. A dualistic authenticity framework is applied to ... -
Competency needs among managers from Spanish hotels and restaurants and their training demands
(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 ... -
Contemporary dining room professionals: towards a “hip” style of hospitality identity
(The Author(s), 2023)Interest in having an occupation that connects with consumption practices of taste has increased in the contemporary creative economy. In addition, the restaurant scene in Sweden as well as globally has recently been ... -
Corporate social responsibility and customer satisfaction among US publicly traded hotels and restaurants
(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, ... -
Crisis management research (1985–2020) in the hospitality and tourism industry: A review and research agenda
(Elservier, 2021)The global tourism industry has already suffered an enormous loss due to COVID-19 (Coronavirus Disease 2019) in 2020. Crisis management, including disaster management and risk management, has been becoming a hot topic ... -
Cultivating initial trust in ghost kitchens: A mixed-methods investigation of antecedents and consequences
(Elservier, 2024)This study examines the antecedents and consequences of customer initial trust in ghost kitchens. A sequential mixed-methods approach, consisting of a quantitative survey followed by a qualitative inquiry, was employed ... -
Customer behaviour in restaurants before and during COVID-19: A study in Vietnam
(The Authors, 2021)The foodservice industry is one of the fastest-growing industries in the world and it contributes to the development of the Vietnamese economy. However, with the appearance of COVID-19, this industry has been affected. The ... -
Customer mistreatment and employee well-being: A daily diary study of recovery mechanisms for frontline restaurant employees in a hotel
(Elservier, 2020)Research on customer mistreatment towards frontline service employees in the hospitality industry has been steadily rising in recent years, but little is known about the mechanism underlying its detrimental impact on ... -
Disrupted dining: decline of the premium food services segment in India due to the COVID-19 pandemic
(The Authors, 2022)This review article analyses the premium “fine dining” segment of the Indian food services sector, examining trends during the COVID-19 pandemic. Specifically, we discuss the challenges encountered and initiatives taken ... -
Does the Implementation of Robots in Hotels Influence the Overall TripAdvisor Rating? A Text Mining Analysis from the Industry 5.0 Approach
(Elservier, 2022)This research explores the relationship between customers’ emotions and sentiments generated by the interaction with robots in hotels and the potential effect on the hotel’s rating. To this end, text mining techniques are ... -
Effect of experiential value on customer satisfaction with service encounters in luxury-hotel restaurants
(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 ... -
Embedding food in place and rural development: Insights from the Bluefin Tuna Cultural Festival in Donggang, Taiwan
(Elservier, 2020)This paper examines the role of the “Bluefin Tuna Cultural Festival” in developing and sustaining regional identities within the context of rural regeneration, sustainability, and the creation of closer relationships ... -
Ethnic Restaurants: Bringing Uniqueness to the Table Through Handwriting
(The Author(s), 2021)While the restaurant industry is seeing an unprecedented rise of ethnic restaurants, the existing hospitality literature provides little guidance on how to enhance perceived uniqueness of ethnic menu offerings through ... -
Festivals as agents for behaviour change: A study of food festival engagement and subsequent food choices
(Elservier, 2015)Evaluations of festivals have concentrated on economic and cultural impacts, particularly within the immediate geographical area. Limited research has investigated festivals as vehicles for behaviour change in tourists ... -
Food Image and Acceptability of Local Cuisine: Exploring Culinary Tourism in Delhi
(2020)Culinary tourism has the potential for being an essential source for destination promotion in India. One of the primay assumptions of this concept is the acceptability of local cuisine by tourists.The current paper explores ... -
From farm to fork: Is food tourism a sustainable form of economic development?
(Elservier, 2020)Food tourism events have become a large focus for economic development in rural and regional areas. Tourism has been a key driver of food festivals, where they play a role in attracting visitors and generating expenditure ... -
Having fun in micro-celebrity restaurants: The role of social interaction, foodstagramming, and sharing satisfaction
(Elservier, 2024)Foodstagramming has grown in popularity within foodservice contexts. While it is commonly seen as a tool for impression management and normative behavior, the influence of social interaction on foodstagramming has received ...