International Dictionary of Hospitality Management

Pizam, Abraham; Holcomb, Judy

doi:10.4324/9780080561271

Cited by 12 publications

(2 citation statements)

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“…However, as owner-managers frequently lack basic management skills and formal education (Pizam and Holcomb, 2008), attempts to create better work-life balance for entrepreneurs through education may be futile. Similarly, some suffered from poor health and stress, and although Drnovsek et al (2010) noted that rational problem-solving techniques can be developed through training, participants bemoaned the lack of time and energy available for personal development.…”

Section: Implications For Researchmentioning

confidence: 99%

Hospitality entrepreneurship: a link in the career chain

Andringa

Poulston

Pernecky

2016

IJCHM

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Please consult the final published version if citing. Text may differ slightly. AbstractThe objective of this study is to investigate the motivational factors behind the transition of successful hospitality entrepreneurs in New Zealand, back into paid employment. Sixteen interviewees were recruited using the snowball technique and their stories examined using a narrative analysis technique. Motivational factors were categorised into seven themes of family, work-life balance, health and stress, age, planned exit, stagnation, and intuition. Poor work-life balance was identified as a consistent factor in decisions to sell hospitality businesses. Although life-styles were self-imposed, they were exacerbated by the conflicting needs of family, customers, and the owners themselves, several of whom worked to exhaustion. Implications for prospective entrepreneurs include considerations of work-life balance and the true costs of hospitality business ownership. This is the first study of motivations for leaving a successful hospitality business and moving into paid employment. As research is sparse on reasons for this transition, this study provides an understanding of this phenomenon, and insights into the extraordinary challenges of hospitality entrepreneurship in New Zealand.

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Section: Implications For Researchmentioning

confidence: 99%

Hospitality entrepreneurship: a link in the career chain

Andringa

Poulston

Pernecky

2016

IJCHM

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“…Hotels are distinguished by ratings mostly determined by the government of the country they are situated (Pizam & Holcomb, 2008). The star as a symbol is most commonly applied by these systems, although it is essential to mention that these rating standards are not globally harmonised (Hassanien, Dale & Clarke, 2010).…”

Section: Hungarian Hotel Sectormentioning

confidence: 99%

Measuring and analysing standardisation in the Hungarian hotel sector

Gyurácz-Németh

2018

TMS

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In tourism and the hotel sector standardisation is sometimes an advantage and other times a disadvantage, though it has been mentioned several times. This research explores the topic of standardisation in the Hungarian hotels. The paper determines the level of standardisation in hotels and the extant of the relationship between the level of standardisation and the hotel affiliation, the Hotelstars Union membership, the number of rooms and the star rating. There are 81 questionnaires filled out by hotel general managers of those hotels which belong to the Hungarian Hotel and Restaurant Association. Only the three-, four-and five-star hotels were questioned by this survey. The results show that the level of hotel standardisation depends on the hotel chain membership but only weakly by 5%. There are also proven significant relationships with the Hotelstars Union membership, the number of rooms and the star rating of the hotels.Keywords: Standardization, hotel, chains, hotel stars, rooms. ResumoNo turismo e no setor hoteleiro a padronização é, por vezes, uma vantagem e outras vezes uma desvantagem, embora tenha sido mencionada várias vezes. Esta pesquisa explora o tema da padronização nos hotéis húngaros. O documento determina o nível de padronização em hotéis e o relacionamento existente entre o nível de padronização, a afiliação hoteleira, a associação do Hotelstars Union, o número de quartos e a classificação em estrelas. Conseguimos 81 questionários preenchidos pelos gerentes gerais dos hotéis que pertencem à Associação Húngara de Hotéis e Restaurantes. Somente os hotéis de três, quatro e cinco estrelas foram questionados para esta pesquisa.Os resultados mostram que o nível de padronização do hotel depende da adesão à cadeia hoteleira, mas apenas ligeiramente em 5%. Também há relações importantes comprovadas com a adesão da Hotelstars Union, o número de quartos e a classificação em estrelas dos hotéis.Palavras-chave Padronização, hotel, cadeias, estrelas do hotel, salas.

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The value of P2PA to travelers: Evidence from the Hong Kong market

Lau

Chui

Lin

et al. 2019

Journal of Tourism Research

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We investigated potential peer‐to‐peer accommodation (P2PA) rental customers with an online survey with 254 Hong Kong residents. The results indicated a different user spectrum covering relatively young, unmarried people in civilian posts, with high levels of education and low levels of income. Prospects preferred to use considered unsafe P2PA in safe destinations. We examined the factors affecting the respondents' willingness to use P2PA rentals with multifactor binary logistic regression analysis. We developed a model on how P2PA, destination, and personal attributes affect decision making to provide a useful point of reference for future researchers and industry practitioners.

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International Dictionary of Hospitality Management

Cited by 12 publications

References 0 publications

Hospitality entrepreneurship: a link in the career chain

Hospitality entrepreneurship: a link in the career chain

Measuring and analysing standardisation in the Hungarian hotel sector

The value of P2PA to travelers: Evidence from the Hong Kong market

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