Hotel Facilities Research Articles

Hotel facilities’ management practices and employee performance in Kenya

ABSTRACT This study investigated the efficacy of hotel facilities’ management practices on employee performance. A descriptive research survey was applied, while the study area was Nairobi County. The sampling techniques applied were a census, stratified, purposive and simple random sampling which gave a sample size of 144 employees. Study results show that sufficient lighting to allow ease of working and moving around safely gave the highest mean value among maintenance management factors (3.95), while work surfaces and head-height beams yielded the highest mean (3.95) among hotel workplace design factors. Nonetheless, health and safety had the majority (40%) of respondents among the hotel facilities regulations and standards. Finally, hotel maintenance management gave the greatest contribution in the relationship between hotel facilities management practices and employee performance (Β = 0.572, t = 4.637, p < 0.001), while hotel workplace design gave the least contribution (B = −0.299, t = −2.576, p = 0.011).

An Experimental Study of Thermal Comfort and Indoor Air Quality—A Case Study of a Hotel Building

Ensuring the comfort and health of occupants is the main objective of properly functioning building systems. Regardless of the season and building types, it is the priority of the designers and building managers. The indoor air parameters affect both the well-being and health of users. Furthermore, it could impact the effectiveness of their work and concentration abilities. In hotel facilities, the guests’ comfort is related directly to positive opinions or customer complaints, which is related to financial benefits or losses. The main goal of this study is the analysis of the indoor environmental quality in guests’ rooms, based on the example of a hotel in Poland. The article assesses the variability of air parameters, including temperature, humidity, and carbon dioxide concentrations, and the acceptability of indoor conditions. The research was carried out in November 2020. Based on the collected data, the dynamics of changes of selected air parameters were analyzed. The article analyzes the comfort indicators inside guest rooms, including the Predicted Mean Vote (PMV) and Predicted Percentage of the Dissatisfied (PPD) index. The obtained results were compared with the optimal conditions of use to ensure the guests’ comfort. As the analysis showed, the temperature and humidity conditions are maintained at a satisfactory level for most of the time. It was noticed that the CO2 concentrations temporarily exceeded the value of 2000 ppm in two of the analyzed guests’ rooms, which could cause discomfort to hotel guests. In these rooms, the increase in the volume of ventilation airflow should be considered. The measured parameters dynamically varied over time, and there was no repeatability or clear patterns of variation. This is due to the individual preferences and behavior of users. A detailed analysis is extremely difficult due to the possibility of opening windows by users, the irregular presence of hotel guests in the rooms, and the inability to verify the exact number of users in the room during the measurements.

Information Accessibility of Restaurant Companies in Moravian-Silesian Region

The literature agrees that the most affected sector during the COVID 19 pandemic was tourism. The period of pandemics associated with social distance has completely transformed the hotel and catering business. Covid 19 has launched new trends in the provision of catering services. Many restaurants have changed their product offerings, focusing on fast food. The stone establishments became online establishments with the virtual operation of the restaurant. Information accessibility has become one of the key success factors and competitive advantages of companies in the restaurant equipment segments. The article deals with the analysis and evaluation of the current state of information accessibility of restaurant facilities in the Moravian-Silesian Region in the context of specific groups. Within this analysis, persons with visual problems, which include not only the visually impaired but also the elderly, were found for a specific group. The analysis was based on the observation of 276 restaurant facilities in the Moravian-Silesian Region and the subsequent classification of individual entities based on clustering into classes. The selection of information accessibility factors was based on a search of literature and sources. From the point of view of a specific group, it is the contrast of fonts, alternative texts and other elements of barriers, etc. In conclusion, it can be assessed that restaurants in the region use web applications, but there are still barriers for a specific group.&#x0D; Like many other industries, the tourism segments had been affected by information technology. Today, customers commonly use the Internet to search for destinations and to book accommodation services. Portals for import services (pizza delivery, etc.) are now also used in gastronomic services. The time of covid strengthened this trend even more. As a result of the complete closure of restaurants and restaurants in hotel facilities, companies have had to launch new approaches to service delivery, in particular focusing on their product import services, which are, however, based on the Internet applications. At present, the key factor in purchasing decisions is the accessibility of the company's website, i.e. Web presentation for all specific groups. In covid times, web tools have become an element from the point of view of restaurant-customer interaction. The individual tools applied to the creation of corporate websites offer shopping for people with special needs without the presence of assistants, which increases the personal self-sufficiency of these people. According to Castiglioni and Gaj (2020), it is necessary for people (and businesses) to radically change their approach to life and adapt to security conditions after the outbreak of Covid 19 in many countries, services that would otherwise be unattainable at the time of the lockdown. Websites of tourism enterprises (accommodation and catering services, cultural heritage goals) significantly belong to the competitiveness of the destination (Kourtesopoulou, et al., 2020; Luna-Nevarez, Hyman, 2012), which is a means of transport to the destination and improve the quality of life of the population.

“I am the hotel doctor”

The COVID-19 pandemic has forced us to define new care models in order to ensure continuity of care, facing new individual and public health needs. Medicalized Hotel Facility for self-sufficient COVID patients (COVID Hotel) is a new care model introduced in many countries to face the spread of contagions and the consequent need to implement effective isolation strategies. In our experience the Hotel has given hospitality to people from the most disparate territorial settings and with a great variety of health care needs (physical, psychological, social and spiritual). Although COVID is in most cases a self-limiting acute viral disease, in a pandemic context, comprehensive geriatric assessment has proven to be particularly appropriate for the management of the COVID Hotel, also in the approach to younger patients.

Business Strategy for Atlantic City Hotel Facing Covid-19 Pandemic

As the supporting industry of the economic sector, the tourism industry has been impacted deeply by the Covid-19 pandemic. The social activities restrictions in the early pandemic, from March to June 2020, became the biggest disaster for the tourism industry, especially the hospitality industry. Atlantic City Hotel is one of the hotels that survived this pandemic even though some financial restrictions have done caused by the decreasing income impact of the low occupancy rate. In this research, two kinds of data are used to obtain the information: primary and secondary data, then analysed using the PESTEL framework, Porter's Five Forces framework, and Perceptual Mapping framework to understand the external condition. On the other hand, the Resources-based view framework, Value Chain Analysis, and reviewing existing business model canvas are used for internal conditions. Using some methods such as SWOT analysis, TOWS matrix, Porter's Generic Strategy, Diamond Strategy, and adjusted Business Model Canvas will consequence business solution for Atlantic City Hotel facing the Covid-19 pandemic such as Hotels can pursue differentiating and cost leadership strategies at the same time. In addition, hotels can also make improvements in technology and its use for innovation activities. Technology is also used as a marketing tool, covering the lack of hotel facilities, and preventing the spread of the COVID-19 virus.

Low Efficacy of Periodical Thermal Shock for Long-Term Control of Legionella spp. in Hot Water System of Hotels.

Different guidelines and regulations for the prevention of legionellosis in public facilities include the recommendation of a periodical thermal shock in the hot water system. The purpose of this study was to assess the efficacy of periodical thermal shocks along a 1-year period on the presence of Legionella spp. in the domestic hot water system of hotels. The Legionella testing results from the period January–December 2019 coming from a group of 77 hotel facilities in the Balearic Islands (Spain) conducting periodical thermal shocks were analyzed. A second group of 44 hotels operating without periodical thermal shocks was used for a comparative analysis. In the facilities where the periodical thermal shock was performed, 16.0% of the results (429 hot water samples collected) were positive for Legionella spp., compared to 21.1% (298 samples), where periodical thermal shock was not performed. Overall, in the thermal shock group, 32.5% of the sites presented at least 1 positive sample along the period of study versus 45.5% in the control group. None of these differences was statistically significant (p-value > 0.05). These findings suggest that the efficacy of regular thermal shock for long-term control of Legionella spp. in domestic hot water systems of hotels is low.

Hotel housekeepers and occupational health: experiences and perceived risks

Hotel housekeepers are one of the most important occupational group within tourism hotel sector; various health problems related to their job have been described, above all musculoskeletal disorders. The objective of this study is to understand the experiences and perceptions of hotel housekeepers and key informants from the Balearic Islands (Spain) regarding occupational health conditions and the strategies employed to mitigate them. A qualitative study was carried out. Six focus groups with hotel housekeepers and 10 semi-structured interviews with key informants were conducted. Next, we carried out a content analysis. Hotel housekeepers reported musculoskeletal disorders, anxiety and stress as main occupational health problems; health professionals underscored the physical problems. Hotel housekeepers perceived that their work (physically demanding and with repetitive movements) caused their health conditions. To solve health issues, they used medication (anti-inflammatory agents, painkillers, sedatives and anxiolytics), which allowed them to continue working; health public services, generally rated as satisfactory; individual protective equipment; ergonomics (with difficulties due to high work pace and hotel facilities) and physical activity. Two contrasting attitudes were identified regarding sick leave: HHs who refused to accept a doctor-prescribed sick leave (due to fear of being fired, sense of responsibility, ...), and those who accepted it (because they could not continue working, they prioritised health before work). Our results might contribute to plan improvement strategies and programs to address health problems among hotel housekeepers. These programs should include interventions, such as coping strategies for the work-related risk factors (i.e., stress) and strategies to reduce medicine consumption. Additionally, hotel facilities should adopt policies focused on making workplaces more ergonomic (i.e., furniture) and to diminish the work pace.

TRAVELLERS’ EXPECTATIONS WHEN BOOKING HOTELS THROUGH ONLINE TRAVEL AGENTS

Travellers constantly require personalized travel arrangements. They look for specific arrangements depending on whether the trip is for leisure or business. However, some travellers prefer multiple events in their travel schedules, including visiting prime locations or historical places. Hence, online travel agents (OTAs) are the most convenient alternative platforms to meet the specific needs of travellers. This study utilizes survey method to examine factors influencing travellers when booking hotels through OTAs. This study collected 398 questionnaires at Penang International Airport, Malaysia. Results indicate five factors, i.e. room facilities and amenities, customer recognition through star rating, price factor, promotion factor, and other hotel facilities, that significantly influence travellers’ expectations in booking hotels through OTAs.

Development and implementation of mapping application program after COVID-19 pandemic in Malang City, of Indonesia

Malang is a city that is very well known for its history and tourism objects. Not only visited by domestic tourists but also many foreign tourists who come to enjoy the beautiful city of Malang. During the Covid-19 pandemic there was a decrease in tourist visits to Malang City by up to 66%. Currently, with various policies related to health protocols, many tourists are starting to return to visit Malang City. To make it easier for tourists to find accommodation in the city of Malang, it is necessary to analyze data on lodging places, facilities, and locations. Then after all the data has been collected, the information will be grouped according to hotel facilities and location, then a hotel mapping application is made with several icons: Malang city map, hotel icon, hotel information data form using MapInfo pro. The hotel mapping application is designed to make it easier for users to search for lodging in the city of Malang, especially in the new normal era after the Covid-19 pandemic.

Uticaj gastronomske ponude i usluga na brendiranje hotela Divčibare

The gastronomic offer and restaurant service have always played a very important role in the branding of hotel facilities. The subject of the research refers to the Divčibare hotel (Maljen mountain, R. Serbia). The goal and task of this study is to examine the attitudes and opinions of hotel guests how service and culinary choices can affect respondents' satisfaction and guest loyalty. The survey was conducted in September 2022 on a sample of 250 respondents. Methods used in paper to obtain research answers are: descriptive statistical analysis, Mann Whitney test, arithmetic mean and standard deviation, reliability analysis, Cronbach's Alpha coefficient, Correlation analysis and Pearson's coefficient. Based on conducted research, respondents indicated that hotel gastronomic offer, loyalty, satisfaction and services provided, can greatly affect the branding of the Divčibare hotel.

The Effect of Advertising and Service Quality on Consumer Purchase Intention Hotel: An Experimental Study

This study examines the differences in the green hotel and non-green hotel advertisements on consumers' purchase intentions. It discusses the differences in the green hotel and non-green hotel service quality on consumers' purchase intentions. The research method used is an experiment with a sample of 100 participants. This study uses a fictitious print advertisement featuring hotel facilities, prices and promotions as a sample for the same product as a treatment in the experiment. The type of experimental design used is a statistical utterly randomized design, where the treatment given to research participants is based on randomization. Data were analyzed using ANOVA. The results showed that green hotel advertisements positively affected consumers' purchase intentions, while advertisements in non-green hotels had no significant effect on consumers' purchase intentions. Meanwhile, the service quality variable in green hotels has a positive impact on consumers' purchase intentions, and service quality in non-green hotels has no significant effect on consumers' purchase intentions.

Embracing Tea Culture in Hotel Experiences

Tea forms a part of food and beverage services in hospitality settings and thus has potential for delivering culinary and gastronomic tourism experiences. In particular, tea presentations and services can play a role for tea tourism as a niche within food and beverage operations. Furthermore, tea and food pairings as well as tea cocktails and tea cookies or tea-flavored sweets in hospitality settings while providing the visitor with tea experiences could be profitable for hospitality operations. These specialized tea products and services may serve to brand hotel offerings as different from that of others. In addition, international hotel chains as well as family-owned hotels by embracing national and regional tea traditions can deliver on the authentic beverage services that visitors expect to receive at local destinations. Also, tea culture and traditions can affect the design of hotel facilities and services. Special trainings as tea masters or sommeliers are offered by a few hotel-related tea companies in order to set quality standards and to allow tea sommeliers to rise to a similar recognition as wine sommeliers. Teatime services can be used a signature food and beverage service in hotels, showing the variety of high-quality services and excellence of food and beverage knowledge. Hotels can take this offer as an embracing attraction to guide guests, making them familiar with cozy interior design and a light meal in order to present the abilities of cuisines and gastronomy outlets, too. Creating tea experiences becomes an important instrument contributing to tea-related tourism highlighted by the case of teatime services in international hotels.

Need analysis of English for Hospitality students: A case study in Sungai Petani Community College

Malaysia, as a rapidly developing nation, plays a crucial role in equipping its graduates with all the necessary skills which are considered highly in demand in the current market. Course designers need to consider the target learning needs of ESP students in redesigning an appropriate syllabus that will cater to their working needs. Needs analysis is a way of determining and outlining syllabus and teaching methods to achieve a valuable learning environment. Instructors and teachers conducting English classes ought to identify their students’ needs to build an appropriate curriculum that facilitates a better learning process. Therefore, the objective of this study is to identify the English Language needs of Community College English for Hospitality students. 40 internship Hospitality students from a Community College, and 40 industry personnel participated in this study. All these participants were from Malaysia. The questionnaires were used as the main instruments in this study. The finding shows that 62.5% of the respondents’ main reason for learning English is to improve their speaking skills as they are mainly dealing with answering telephone calls, inquiries on hotel facilities as well as handling hotel reservations. The finding further reveals that major emphasis should be given to listening and speaking skills as they are more widely used when dealing with the guests. It is hoped that the findings of this study are used to propose an English for Specific Purposes syllabus, which would benefit future hospitality students in public or private colleges.

A STUDY ON THE PREFERENCE OF HOTEL BOOKING ATTRIBUTES, POST COVID-19 PANDEMIC

COVID-19 has hit the world at the worst which leads to the loss of both life and economy. The pandemic has also maneuvered the business processes in a different direction. It has also forced the entrepreneurs to think upon their modus operandi for sustaining in the new normal, post-pandemic. The Hospitality & Tourism industry has been hit the most out of the others. Though the recovery from the loss due to pandemic is not that certain as of now, there is a strong belief that the hotel business in the pre and post-pandemic time will be way different as the need prioritization of needs of the customers and their characteristics will witness a shift either for some temporary period or permanently. To cope up with the new normal the hotel owners irrespective of their stature will have to redefine the standard of hotel attributes. So it is very much essential to understand the hotel selection criteria of the travellers in the post-COVID-19 time. For that, a comprehensive scale about finding out the important hotel booking attributes from the traveller’s perspective is the need of the hour. The objective of this research was to explore the most desired hotel booking attributes for travellers. The study was conducted with the travellers in the North Indian region, post COVID-19 pandemic. There were 38 statements on the major attributes of the hotels out of which 8 constructs of hotel attributes were extracted based on exploratory factor analysis and then those were confirmed with the help of confirmatory factor analysis. The major factors which were extracted are namely Hotel Facility & Services, Value for Money, Location, Safety & Security, Automation & Contactless Services, Staff, Cleaning & Sanitization & In-Room Comfort. The extracted factors will assist the management team of the hotels in redefining the hotel booking attributes which will ultimately enhance the guest experience on its implementation in post-COVID-19 pandemic time.

The role of hotel architecture in shaping the city’s image

The elements of the environment are characterized by variability. The structure of the city is also a subject to constant structural, social and material transformations.&#x0D; Objects in the city can play significant role for urban landscape. In recent years, it can be observed that the architecture of hotels in cities is becoming more and more unique. After years of building similar hotel facilities, architects began to create more and more original forms that attract the attention of passers-by and are remembered. The importance of individual places in the hierarchy of these space is also changing. Hotels are elements thatbuild the image of cities, often becoming their visual dominant. This applies to creating a sculpture in a space that catch attention with its form and play of colors.&#x0D; The aim of the article is to show, on the example of selected projects, how hotel buildings can shape urban images. The research method is based on the analysis of selected objects and showing their role in shaping the image of the city. The concept of the hotel influences the building of identity. The form of the hotel, the functionality, the materials, and their combination, create the semantic experience for observer. The hotel becomes a ‘story’ narrative that gives visitors or pedestrians a personal feeling of reading architecture.&#x0D; According to Kevin Lynch (1960:8), the external image we perceive can be analyzed by combining three factors: identity, structure and meaning. Identity is identifying an object, distinguishing it from others, making it exclusive. Thus, fragments of space of greater importance are created in the city, which are shaped in terms of public utility. These areas, having greater value, are also of greater prestige for the city. They add as well the aesthetic energy to the city.

Procedure to obtain the optimal distribution cooling capacity of an air-condensed chiller plant for a hotel facility conceptual design

The article presents a novel methodology for designing chiller plants for a hotel facility to determine the optimal distribution of the chillers cooling capacity that compose the plant. The methodology proposes three phases. In the first, the statistical analysis allowed to determine the cooling demand required in the facility, where the constructed thermal demand profiles reflect future operating conditions, and to obtain the individual cooling capacities of the chillers. In the second phase, the black box models were built to simulate the chillers energy performance and, using a mathematical algorithm allows to obtain a combination of chiller plants. The third phase constitutes the energy evaluation through the solution of a mathematical optimization problem and using a genetic algorithm. This was carried out under the sequence approach and the optimal load of each machine against the working conditions. This analysis allows calculating the performance, the life cycle cost, and the indirect environmental impact. The paper proposes a case study to demonstrate the feasibility of applying the methodology to the initial design stage, achieving a saving of 14,4%. Finally, using statistical analysis, the method allows comparing the relationship between each chiller plant considering the design and operating parameters.

COVID-19 and the emergence of quarantine tourism

During 2020, quarantine tourism, a new form of tourism, was born due to the political reaction to the COVID-19 pandemic. Those repatriated to their country of residence (often they were students studying abroad) were compelled to be quarantined (typically two weeks) in a hotel facility then monitored in order to slow the spread of the virus to the country’s general population. In this article, the authors explore how this form of tourism came into being and how Kazakhstan, Kyrgyzstan, and the two political entities on the island of Cyprus dealt with people coming into the country and the organization of quarantines for those repatriated. The findings, based upon interviews with managers in the hospitality industry and secondary sources, show that governments in some cases took an active role, while local and central government activity varied a great deal in the cases investigated. However, all cases show that there was a strong sense of corporate social responsibility that made managers and owners feel compelled to assist in combatting the COVID-19 when assisting repatriated persons.

ЕКСПЛУАТАЦІЙНІ ВЛАСТИВОСТІ ГОТЕЛЬНИХ МАХРОВИХ РУШНИКІВ

Assessment of the providing level of hotel facilities by quality terry towels based on a comprehensive study of the operational properties of terry textile fabrics. Methodology. Theoretical and experimental researches are based on the basic principles of textile materials science. During experimental studies, modern methods were used to determine the physical and mechanical properties of textile materials, as well as methods of mathematical planning and statistical processing of the experimental results. Results. The state and norms for the provision of hotel facilities in Ukraine with terry towels are given. The assortment of hotel terry towels has been analyzed. The main factors of the formation of a modern assortment of textile materials for hotel terry towels are considered. The focus is on the classic range of double nap terry fabrics for hotel towels. The analyses of the physical and mechanical properties of modern fabrics for hotel towels are present. Indicators characterizing the interaction of textile with liquid moisture have been experimentally determined. The paper presents the results of determining the wear resistance of fabrics after 1, 5 and 10 cycles "wash-ironing". Scientifi c novelty. The data of the physical and mechanical properties of the classic assortment of textile materials for hotel terry towels are systematized. It has been experimentally proven that the assortment of cotton terry textile materials, which is currently available on the Ukrainian market and is used for the manufacture of hotel terry towels, provides a high level of comfort and durability of towels. Practical value. The modern assortment of textile materials for hotel terry towels is analyzed, taking into account the peculiarities of the operational situation of consumption.

ESP Course Design for Indonesian Hotel Industry: Need Analysis

English for Specific Purpose (ESP) runs to equip learners’ English language for their future needs in tertiary education. In the hotel industry, the laborers’ English capabilities are crucial as their duties deal with foreign guests. However, hotel employees’ English language inability was found in a small case. Thus, the ESP argues able to advance labor’s English language skills. This research aims to identify staff’s English needs in the front-desk department by identifying labors’ lacks, wants, and necessities. Furthermore, this paper also seeks the expected ESP course. The data were collected toward three staff and a hotel manager by using the qualitative method. Additionally, interview and participant observation has established in Kapal Garden Hotel, Indonesia. The result are 1.) Speaking and listening are primary skills for a front desk job. It is in line with work necessities that front desk staff’s duties are to communicate with foreign guests. The ESP course is expected to lead the students to pronounce vocabulary in hotels, respond to the conversation in the check-in and check-out situation, explain hotel facilities, direct the guest to a certain place, and understand the various foreign accents. 2.) The staff expects flexible teaching for ESP course design.

Recreation Management in Winter Tourism Hotels

Recreational activities, which are a service tool in tourism enterprises, are known to have an important place. In this study is to aims evaluation from the managerial aspect of recreation services that offer of the firms in business in the field of winter tourism in Turkey. The sampling of the study consists of 16 winter tourism accommodation (4-5 star) establishments in Turkey. Interview technique was used as data collection method. As a result of the interviews; it is to be understood that hotel facilities do not include enough recreational activities, the activities to be performed are usually determined by the operating manager, different organizations do not support such activities, the preferred activities generally consist of similar and limited activities. As a result, it is seen that winter tourism accommodation companies do not give enough importance to recreation services. It has been concluded that individuals who buy services should spend their leisure time more effectively and efficiently and give importance to qualified recreation experts and recreational activity diversity in order to protect their customer potential.