Hospitality Enterprises Research Articles

Size and survival of the hospitality industry: The case of Spain

The aim of this study is to analyse the determinants of survival of the hospitality industry. The study pays particular attention to the size of the enterprises since the majority of Spanish hospitality enterprises are microenterprises. Two approaches are considered. The first approach uses a binary choice model to analyse the determinants of survival probability as well as the Blinder–Oaxaca decomposition, proposed by Yun (2004), to quantify the difference between enterprises according to their size and what proportion of this difference is due to observed factors or unobserved factors. The second approach is a survival analysis, carried out through the Cox proportional hazard model, which identifies the determinants of the duration of business activity of a hospitality enterprise. The empirical results show that enterprises without employees encounter less favourable conditions for survival than enterprises with employees and the risk of not surviving decreases as the size of the enterprise increases.

Tourism and poverty in rural South Africa: A revisit

Debates about the value of pro-poor tourism indicated a need to revisit the links between the dynamics of tourism and hospitality enterprises and community poverty in rural South African towns. The numbers of tourism and hospitality enterprises in these towns are related to population numbers by a power law with a sub-linear exponent. The residents of smaller South African towns are more dependent on the tourism and hospitality sector than are the residents of larger towns. Measurement of the enterprise dependency indices (EDIs) of these towns provides a valid measurement of their wealth/poverty states. Their EDIs are directly and negatively associated with the strength of their tourism and hospitality sectors. Communities in towns with more tourist and hospitality enterprises are overall wealthier, and vice versa. This finding contrasts with a previous view about tourism and poverty reduction in South Africa. Debates about the benefits of pro-poor tourism should include information about the impact of tourism on community wealth/poverty. The EDI is a simple, yet powerful, measure to provide poverty information. Expressing the number of tourism and hospitality enterprises per 1000 residents of towns enables comparisons of towns of different population sizes. Based on ideas of the ‘new geography of jobs’, it is clear that tourism is part of what is called the traded sector and results in inflows of external money into local economies. Tourism is a driver of prosperity and a reducer of poverty in South African towns.
 
 Significance:
 
 The application of different quantitative techniques demonstrates enterprise orderliness in the tourism and hospitality sector of towns in semi-arid South Africa.
 Smaller towns are particularly dependent on the tourism sector. Analyses indicate that tourism strength decreases overall community poverty.
 Leadership provided by individuals and location of towns can contribute to tourism success and poverty reduction.
 Community wealth/poverty should form part of the pro-poor tourism debate.

Examining Ownership Equity as a Psychological Factor on Tourism Business Failure Forecasting.

This paper examines ownership equity as a predictor of future business failure within the tourism and hospitality sectors. The main goals of this study were to examine which ratios are the most important for a tourism business failure forecasting model and how significant is the “total percentage of equity ownership by company directors” ratio compared with other ratios associated with the probability of bankruptcy. A stepwise weight assessment ratio analysis (SWARA) was applied, and 12 tourism bankruptcy experts evaluated key ratios. Total percentage of equity ownership by company directors is considered a psychological factor, and it was identified as the fourth most important ratio for a business failure forecasting model. Academicians and practitioners can use the findings of this study whenever developing a forecasting model for tourism and hospitality enterprises.

ДОЦІЛЬНІСТЬ ВПРОВАДЖЕННЯ КРАФТОВОЇ КАВ’ЯРНІ У ЗАКЛАДІ СФЕРИ ГОСТИННОСТІ

Goal. The purpose of the article is to substantiate the feasibility of introducing a craft cafe on the basis of a business hotel, in particular, introducing the local stage of raw raw materials preparation in the technology of preparing coffee beans. Indeed, according to the study, the provision of services for organizing the preparation of a coffee drink in hotels is not satisfactory. And the quality of raw materials leaves much to be desired. Methodology. The methodological basis of this work is the work of domestic and foreign scientists in the field of hospitality, scientific periodicals, Internet resources. The methodology includes generalizing and statistical data, which reflects the feasibility of introducing a preparatory operation for processing raw materials in the technology of making coffee precisely on the territory of a hospitality establishment. Results. As a result of the research, the international and domestic experience of introducing a craft cafe in a business hotel was analyzed. It was found that there is no such practice of implementation in domestic and foreign hospitality establishments. An algorithm was developed for the introduction of a craft cafe, ways of using secondary raw materials in additional services were proposed, and the positive effect of coffee on the human body was confirmed. The results of the implementation will help improve the culture of coffee consumption and expand its range, while providing the hospitality enterprise with the opportunity to develop and make significant profits. Scientific novelty. The necessity of introducing a craft cafe with its own roast on the territory of a hospitality enterprise has been proved. The world experience in the introduction of craft cafes in Ukraine has been systematized. The assortment of additional services that contribute to increasing the competitiveness of the institution, as well as which will enable business people during business trips to enjoy high-quality coffee drinks and maintain the beauty of their body, are presented. Practical significance. The materials presented in the work can be used to improve and expand the range of additional services provided in domestic hospitality enterprises: to expand the range of coffee beans of our own production with different degrees of roasting for the manufacture of various coffee drinks, to reduce costs when purchasing batches of finished beans at auctions, while increasing their competitiveness not only in Ukraine, but also far beyond its borders.

Modern information technologies in the hotel business: development trends and implementation issues

This article discusses the main developments in information technologies of the hotel business, which is especially relevant due to the fact that today the process of economy digitalization in the Russian Federation significantly influences hospitality industry. Automation of hotels associated with the use of modern technologies particularly improves the quality of customer service. In this research major trends in the development of information technologies in hotel business were identified. They include: cloud computing, artificial intelligence, blockchain, augmented reality, etc. This paper defines the main problems of introduction of modern information technologies in hospitality industry. The study revealed that currently, information technologies are improving rapidly, directly impacting hotel business, but also assessing hotel market of the Russian Federation. In terms of development and use of modern information technologies it is important to note that a lot depends on management of a specific hospitality enterprise.

Organization and functioning of accommodation facilities as a component of rural tourism infrastructure in the Rostov Region

This study is aimed at analyzing rural accommodation facilities, identifying the list of basic and additional services of rural hospitality enterprises, such as accommodation services, catering, excursions and leisure activities for guests, taking into account the local authentic experience. The article reveals the concept and essence of rural tourism, justifies the relevance and expediency of the development of accommodation facilities as a component of the rural tourism infrastructure of the Rostov region.

ОЦІНКА ЕКОНОМІЧНОЇ СТАБІЛЬНОСТІ РОЗВИТКУ ПІДПРИЄМСТВ СФЕРИ ГОСТИННОСТІ У РЕГІОНІ

The relevance of the research topic is conditioned by the objective conditions of hospitality development, characterized by considerable dynamism and uncertainty and creating obstacles for the stable functioning of enterprises, forecasting and strategic planning of their activities. Economically stable operation is an important prerequisite for enhancing the investment attractiveness of enterprises, increasing business activity and profitability. Determining the level of economic stability is an important tool for managing the processes of development of enterprises and industries. The purpose of this article is to study theoretical approaches and evaluate the economic stability of hospitality industry development in the Transcarpathian region. The article defines the essence of economic stability of development of hospitality enterprises in the region, systematizes indicators and proposes a methodical approach to assessing its level. The analysis of hospitality sector development in Transcarpathian region is carried out, the level of stability of its functioning in the context of such economic indicators as the volume of services realization, profitability and investment activity is calculated. According to the results of the analysis, the main tasks and priority directions of ensuring the economic stability of the development of hospitality enterprises in the region have been identified. The scientific novelty of the study is to substantiate a methodological approach to assessing the economic stability of the development of industries in the region, which involves calculating the comparative dynamics of key economic indicators of the development of enterprises of the industry in the region with similar indicators of the development of the regional economy as a whole. The results of this comparison allow us to determine the level of dependence of the industry on the factors of external influence, identify the degree of such influence and develop a system of adaptive mechanisms at the level of industry and individual enterprises. The practical significance of the article is to determine the level of economic stability of the hospitality industry in the Transcarpathian region, the main factors influencing the development of the industry and to develop appropriate recommendations for improving the sustainability of its development in modern conditions. Keywords: economic stability, hospitality, profit, volume of services, profitability, capital investment.

Hospitality and tourism entrepreneurship: Administrative barriers in Imo state, Nigeria

Impeding factors to the operational efficiency of hospitality and tourism enterprises in Imo State, Southeast Nigeria, were examined in this study. The conceptual model considered if access to funds, government policies and infrastructure determine the efficiency of hospitality and tourism enterprises through the impact on sales volume, cost of operation and productivity. A 21-point questionnaire was administered to 384 respondents of 63 hospitality and tourism enterprises across the state, in which 311 valid instruments were used for analysis. Means and standard deviation were measured in relation to the consequent variables. Hypotheses were tested in Pearson Chi-square to determine significant relationships between the variables and to justify the research model. The result revealed that poor access to funds, inconsistent government policies (like multiple taxation) and poor infrastructure affect sales volume, operating cost and productivity of hospitality and tourism enterprises. The study equally exposed policy weaknesses of the government in providing enabling environment for sustainable hospitality and tourism entrepreneurship, thus leading to poor sectoral development and job loss. Recommendations include the expansion of road networks in the state and prioritization of waste management processes in order to enhance access to hospitality and tourism locations, as well as lessen the overwhelming burden of waste disposal which increases the operating cost of hospitality enterprises.

Tourism Entrepreneurs Awareness Level of Knowledge Management: A Literature Review

Background: Contemporary organizations, more importantly, tourism and hospitality sectors, are heavily based on knowledge intensive dimensions. As they are emerging industries, and these sectors face fierce competition and strive for modernization of their business activities. However, the aging workforce in these industries poses huge challenges for the process of modernization. Organizations in these sectors do not follow knowledge management mechanism. As the importance of knowledge management is not well materialized, a comprehensive study is required to understand the grounded reality based on current need for practicing knowledge management in these sectors. 
 Objectives: This study is conducted to identify various dimensions of knowledge management in tourism and hospitality sectors based on literature survey and to suggest managerial implications for managing knowledge in tourism and hospitality enterprises.
 Methods: within the framework of qualitative research, this study uses guided literature reviews, seminar discourses and general observation for collecting the data and analysis.
 Findings: This study has identified several dimensions that show shift of paradigm in knowledge management highlighting the importance of knowledge management in tourism enterprises. The study explores tourism entrepreneur's awareness level of knowledge management. Informed with the related theories of knowledge management, the study explores measures for achieving sustainable tourism development through effective knowledge management.
 Conclusions: The study indicates that in order to advanced performance of these sectors, the owners and tourism entrepreneurs strategically require implementing the principles of knowledge management effectively. 
 Implications: This paper may serve as instrumental as it attempts to analyze awareness level of tourism entrepreneurs on knowledge management providing evidences for its enhancement and development in Nepal.

Estimation of the Influence of the Seasonality Factor in the Strategic Activity of Tourism and Hospitality Enterprises

Seasonality in the modern interpretation is presented in the form of dynamic oscillatory processes that determine the periods of growth and decline of various kinds of economic phenomena and processes. Among all industries, tourism and hospitality are most clearly affected by the seasonality factor, since it directly depends on periodic changes in climatic conditions during the calendar year. The tour operator, as an active participant in the tourism market and the main producer of tourist products, must take into account the fact that the possibilities of production and consumption within certain tourist destinations are limited by seasonal climatic conditions. This study offers a methodology that is based on the Holt-Winter method, which takes into account the seasonality factor in calculating forecast values. A methodology for calculating forecast values using the MS Excel tool was also developed. The proposed methodology is very simple to implement in practice, which will allow all organizations, when building forecast data, to easily access and use large volumes of data.

The Relationship between Perceived Overqualification and Counterproductive Work Behaviors: Moderating Role of Perceived Distributive Justice

Employee behaviors can be classified into two basic groups as positive and negative organizational behaviors. One of the negative organizational behaviors is counterproductive work behaviours. It is aimed to reveal the effects of perceived overqualification on counterproductive work behaviours and moderating role of distributive justice through an empirical study. In this respect, the data obtained from 398 employees in hospitality enterprises was analyzed by means of structural equation modelling (SEM). It is found that there is a positive relationship between perceived overqualification and counterproductive work behaviours, and perceived distributive justice moderates the relationship between perceived overqualification and counterproductive work behaviours towards colleagues. Some theoretical and managerial implications are offered about the variables. Distributive justice is effective in reducing counterproductive work behaviours which emerged from perceived overqualification. Managers need to control the factors that lead to perceived overqualification and implement strategies that can activate catalyst variables, lessening or eliminating its negative consequences. In addition, limitations of the study and suggestions for future studies are provided.

Improvement of Management Efficiency of Material Resources in Service Sphere

The article considers the problem of improving the management of the material resources in a service enterprise. The authors suggest a methodology for determining the ratio of costs for material resources and the cost of providing services, with optimal delivery terms, quality, volume and nomenclature of material resources at hospitality enterprises. Practical use of the proposed methodology was tested at the service enterprises of the Nizhny Novgorod region. The article examines the directions of increasing the efficiency of use of material resources based on an analysis of their correlation and distribution relative to the value of the number of rooms of hospitality enterprises. The article examines the main factors that affect the efficiency of the use of material resources and suggests approaches which improving their effectiveness by the example of a service enterprise.

Proposed Framework for the Factors and Determinants of the Identification of Targeted Customers for Small and Medium Enterprises, Applying to Hotel and Restaurant Services

The aim of this research is to specify the contributions of determinations for identifying target customers in hotels and restaurants. The researcher seeks to point out and call attention to these enterprises’ problems and develop some solutions related to the recent problems, specify what kind of marketing methods are used, and analyse targeting strategies for enhancing their activity as hospitality enterprises. The study depends on respondents from the entrepreneurs and managers of 10 hotels and restaurants; it uses survey questions to analyse their attitude towards the strategies for identifying target customers. The results of the study indicate some effective methods for identifying target customers. “Customization in administration” takes the primary spot (48%), “fulfilment in past visits” positions number two (46%). Consecutively, “high calibre of administration” (44%), “uncommon consideration regarding visitors” (38%) take part in the rundown. To meet the exclusive requirements of the visitors, hotels need to contend at a degree of the world.

Improvement of Digital Technologies in Marketing Communications of Tourism and Hospitality Enterprises

The article is devoted to the improvement of marketing communications in tourism and hospitality enterprises. It has been established that digital technologies used in marketing communications of tourism and hospitality enterprises will, in the nearest future, aim to create new forms of interaction with the audience. It has been proved that the crowd marketing method within integrated marketing communications, which accomplishes tasks comprehensively, could be of help in this regard. It has been determined that for the improvement of efficiency of marketing communications in the tourism and hospitality industry, it is of vital importance to invest in new digital channels of communication with the current and potential clients, to form new forms of relations for the exploration of new possibilities, to offer generous benefits for the attraction of consumers and to create autonomous and network communities for the solidification of the brand.

Sustainable Innovation and Creativity for Value Creation: A Study of Hospitality Enterprises in Jos Metropolis, Nigeria

Hospitality enterprises in Nigeria are currently experiencing serious stagnation. Their rate of value creation has been on the decline as a result of inadequate sustainable innovation, creative skills, emerging technology, and inadequate adoption of the automation system. This study aims to investigate the impacts of sustainable innovation on creativity for the creation of value in hospitality enterprises in Jos Metropolis. 108 individuals were selected as the sample size through the formula by Morgan and Krejcie. Furthermore, a quantitative approach was applied as the primary method of data collection. The formulated hypotheses were tested using Ordinary Least Squares (OLS) regression method. Based on this study’s findings, a significant association was proven between sustainable innovation and customers’ satisfaction, creativity skills, and competitiveness. However, there was no significant association between the utilisation of technology and the creation of value in hospitality enterprises. Lastly, it is recommended that owner-managers in hospitality enterprises improve their sustainable innovation for value creation and service delivery. They should focus on customers’ needs and satisfaction, the utilisation of technology, in the long run, improvement in the return on investment, increase in profit margins and revenue, and large market share for sustainable growth of the hospitality enterprises in Jos Metropolis. Keywords: Sustainable innovation, Creativity, Value creation, Hospitality enterprises, Jos, Metropolis DOI : 10.7176/EJBM/11-26-04 Publication date :September 30 th 2019

Formation of the Economic Security System of Tourism and Hospitality Enterprises

The purpose of the paper is to consider genesis and approaches to forming a security culture of tourism and hospitality enterprises that are superstructures of economic, industrial, professional, household, ecological, psychological and social security. In the research, apart from general scientific methods, we used the collection and analysis of primary information obtained from the survey of 220 respondents. Three areas that have a decisive influence on the security of tourism and hospitality enterprises have been identified: organizational culture, decision-making responsibility, and competitiveness. The decision-making methods for different leadership styles were identified. There were conceptualized connection and strength of correlation between types of strategic decisions, leadership styles and organizational culture of tourism and hospitality enterprises. It has been proposed the factors’ configuration relevant to the security of tourism and hospitality enterprises, which focuses on the economic security formation as a function of organizational culture, responsibility for decision making and competitiveness. The styles of leadership and decision-making styles have been revealed, which determine the effectiveness of economic security of tourism and hospitality enterprises.

The Significance of Hospitality in the Modern Metropolis Management

Relevance. Today, under the influence of urbanization processes, the importance and role of metropolitan cities, urban agglomerations has been increasing in the resettlement of mankind, in the economic, cultural, social and other spheres. Effective management of the modern metropolis, which is a metropolis in relation to the adjacent territories, should be aimed at providing residents and visitors of the city with comfortable conditions for living, work, culture and sports, rest and recreation. Hospitality, including the hotel-restaurant and tourism businesses is an important and necessary element in the functioning of the metropolis.The subject of the research is the management of metropolises, the development of the hospitality industry in large cities.The purpose of the study is to identify areas for improving metropolitan management and the role of the hospitality industry in the development of modern large cities.Research methods. The study has been carried out by studying European Commission acts, scientific publications on urbanization, management of metropolises, hospitality development in big cities, statistics, expert assessments.Results. The main theoretical and practical results that determine the novelty and practical significance of the study consist in defining the hospitality sector as one of the key elements in the effective management of metropolises, as well as features of the development of the hotel-restaurant and tourism business in large cities.Conclusions and discussions. It has been established that the activity of hospitality enterprises contributes to the socio-economic metropolis development. In turn, the concentration of demand for hotel, restaurant and tourist services in big cities contributes to the success of hospitality enterprises.

SOLOMO – are hospitality SMEs able to move beyond traditional websites in their digital marketing roadmap for Expo 2020?

Purpose This paper aims to provide an overview of how trends encompassing SOLOMO (social, local, mobile) factors impact marketing activities in small and medium-sized hospitality enterprises (SMEs). It explores the relevancy of these factors and their application in the industry and synthesizes them in the context of Dubai’s path toward Expo 2020 by collecting practitioner input. Design/methodology/approach This paper provides continuity with the author’s previous WHATT article exploring SME website implementation by expanding its scope by analyzing literature on SOLOMO adoption in the hospitality industry, drawing from a range of journals and applicable industry sources. It collects informal commentary from practitioners with relevant local experience to contextualize the findings within Dubai’s digital roadmap. Findings Several aspects of SOLOMO in the context of hospitality have been examined by researchers; however, their successful applicability to the SME sector (which is still struggling with the fundamentals of website implementation) lacks comprehensive consideration. There is a dearth of academic and governmental guidance for industry executives. At the same time, trends beyond SOLOMO, particularly around data analytics, are emerging and require incorporation into a digital SME roadmap. Practical implications Executives in the hospitality SME domain are encouraged to continue focusing on the fundamentals of website implementation while they take into consideration the trends around SOLOMO identified in the study. A holistic, result-driven view of digital marketing is required to ensure focused resource usage. Closer collaboration between private sector, policymakers and academia will support Dubai’s initiatives to leverage its high degree of technological readiness for marketing innovation in the SME sector. Originality/value This manuscript provides a practically oriented and engaging overview of the applicability of SOLOMO concepts for hospitality SMEs, with a local focus on the Dubai ecosystem.

Управление персоналом в гостиничном бизнесе: важность обучения

The enterprises human assets or, put more conventionally, its human resources tend to be one the most significant costs for most hospitality enterprises. In most hotels the payroll is the single biggest cost item, whilst in restaurants and bars it is usually second only to material costs. A valet, cleaning personnel and restaurant servers have different requirement than check-in clerks, concierge providers and managers. Yet, the entire workforce is a reflection of a hotel’s hospitality culture, which is why everyone needs to be trained from top to bottom on certain specific values and standards. The effective management of these human resources is therefore vital to the success of the enterprise.

Workplace fun and work engagement in tourism and hospitality: The role of psychological capital

Although previous literature has examined the relationship between workplace fun and work engagement, the construct of psychological capital is introduced in the context of tourism and hospitality to investigate the mediating and moderating roles in this relationship. This research aimed to discuss the effect of workplace fun on psychological capital and further examine psychological capital’s mediating and moderating effects between workplace fun and work engagement. The survey data were taken from 331 front-line employees in customer service-oriented tourism and hospitality enterprises in Taiwan. The results showed that workplace fun has a significant positive effect on psychological capital. In addition, psychological capital plays a partial mediating role between workplace fun and work engagement. Moreover, psychological capital has a significant moderating effect between workplace fun and work engagement, namely, psychological capital can help to strengthen the relationship between workplace fun and work engagement. The implications and suggestions are discussed for tourism and hospitality operators.