Organizational trend analysis of the hospitality industry: preparing for change

Blum, Shane C.

doi:10.1108/09596119610152023

Cited by 21 publications

(14 citation statements)

References 127 publications

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“…Convenience of location seems to be an important factor in a study by Blum and Harrah (1996) and therefore supports this study. The mean value of 4.06 suggests that serving healthy options is of prime importance.…”

Section: Resultssupporting

confidence: 76%

Halal Certification: A Viewpoint From Malaysian Restaurant Managers

Marzuki¹

2016

Asia Pacific Journal of Business Review

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This study focuses on halal certification from the viewpoint of Malaysian restaurant managers. The increasing demand of halal food from the Muslim and non-Muslim consumers has given a good indicator to the hospitality industry to have the eating establishments halal certified. A sample of 643 restaurant managers has been selected throughout Malaysia using systematic sampling. Questionnaires were distributed using mail survey and data was then entered to SPSS version 21 for further analysis. It is gathered from the descriptive statistics that cleanliness during food preparation, meaning of halal and halal certification is important when dealing with food in a Malaysian restaurant setting. The results indicated that restaurant managers have high expectations toward halal certification. Furthermore, halal certification does generate some benefits beyond religion that contribute to Malaysia's positioning as a tourism destination and global halal hub.

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Section: Resultssupporting

confidence: 76%

Halal Certification: A Viewpoint From Malaysian Restaurant Managers

Marzuki¹

2016

Asia Pacific Journal of Business Review

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“…The ability of hospitality programs to prepare students appropriately for their intended career can affect student's satisfaction with the institution (Blum, 1996), it is advisable that faculty become more aware of job fair opportunities and facilitate students/recruiter interactions. Faculty need to incorporate career fair attendance into educational assignments done by students.…”

Section: Discussionmentioning

confidence: 99%

Hospitality Career Fairs: Student Perceptions of Value and Usefulness

Silkes

Adler

Phillips

2010

Journal of Human Resources in Hospitality & Tourism

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The study examined the experience of students majoring in hospitality and tourism management who attended an annual career fair sponsored by the department. The purpose of this study was to ascertain student attitudes regarding their perception of the value of attending career fairs and the recruiting efforts conducted. Questionnaires were completed by students upon departing the career fair. It was found that most students agreed that participation in the career fair increased student knowledge about their specific areas of interest. It was found that student interest in hospitality and tourism careers increased as a result of attendance at the career fair. Different patterns of career fair attendance were found among different demographic groups.

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“…In the foodservice industry, spaciousness is important because it influences customer service experience. Spaciousness is related directly to the perceived size of the interior space and also how openness in the space is psychologically perceived by customers (Bhatia 2003). Besides that, attributes that contributed to the perception of openness are higher ceilings, large openings with a view to the outdoors, unobstructed spaces and others (Scott 1993).…”

Section: 5tangiblesmentioning

confidence: 99%

The Dimensions of Customer Preference in the Foodservice Industry

Abdurahman

Hamali

2013

Business: Theory and Practice

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Abstract. Today's foodservice industry management must place a high priority on understanding the growing markets resulting from rapid urbanization and rising numbers of tourists. This industry has a huge impact on the global economy but it is affected by customers' ever-changing preferences. Managers need to gain and sustain strategic advantage in this highly competitive industry, thus a local customer preference assessment is crucial. This paper presents the dimensions of customer preference in the food service industry, tested empirically for unidimensionality, reliability and validity using both exploratory and confirmatory factor analysis. A 30-item questionnaire was designed and distributed to 1000 foodservice customers, yielding a response rate of 64.2%. Factorial analysis confirmed five dimensions of customer preference, and using multiple regression, their order of importance are Halal (permissible in Islam), Price, Quality of Service, Branding and Tangibles. Knowing these dimensions relative influence may result in better allocation of resources for effective service delivery.

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Organizational trend analysis of the hospitality industry: preparing for change

Cited by 21 publications

References 127 publications

Halal Certification: A Viewpoint From Malaysian Restaurant Managers

Halal Certification: A Viewpoint From Malaysian Restaurant Managers

Hospitality Career Fairs: Student Perceptions of Value and Usefulness

The Dimensions of Customer Preference in the Foodservice Industry

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