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نتیجه جستجو - Hospitality

تعداد مقالات یافته شده: 106
ردیف عنوان نوع
1 تغییر یا نابودی : بررسی نقش سرمایه انسانی و توانمندی های بازاریابی فعال در بخش هتلداری
سال انتشار: 2021 - تعداد صفحات فایل pdf انگلیسی: 13 - تعداد صفحات فایل doc فارسی: 33
بسیاری از محققان تلاش کرده اند شرح دهند کدام عوامل بر مزیت رقابت آمیز پایدار تاثیر می گذارند. بدین منظور، این مقاله به ادبیات بازاریابی و مدیریت هتلداری افزوده و شواهد تجربی مبنی بر نحوه تاثیر سرمایه انسانی، توانایی بازاریابی پویا و پویایی بازار بر مزیت رقابت آمیز در بخش هتداری فراهم می سازد. داده های نظرسنجی مقطعی را از مدیران فروش و بازاریابی 165 هتل با مصاحبه مفصل در سه هتل واقع در کشورهای شورای همکاری خلیج مشتمل بر عربستان سعودی، قطر، امارات و بحرین جمع آوری کردیم. یافته ها نشان داد که سرمایه انسانی به طور مستقیم و غیرمستقیم از طریق توانمندی بازاریابی پویا نقش اساسی در گسترش مزیت رقابت آمیز ایفا می کند. برای مفهوم سازی این نقش، تحقیق ما نشان می دهد که پویایی بازار در رابطه بین سرمایه انسانی و مزیت رقابتی از طریق توانمندی بازار مداخله می کند. مفاهیم نظری و مدیریتی را برای گسترش مزیت رقابتی در بخش هتل مطرح می کنیم.
کلمات کلیدی: سرمایه انسانی | قابلیت های بازاریابی فعال | پویایی بازار | مزیت رقابت آمیز | بخش هتلداری
مقاله ترجمه شده
2 COVID-19 impacts on Flemish food supply chains and lessons for agri-food system resilience
تأثیرات COVID-19 بر روی زنجیره های تأمین مواد غذایی فلاندی و درس هایی برای انعطاف پذیری سیستم کشاورزی-غذایی-2021
Context: Resilience represents the ability of systems to anticipate, withstand, or adapt to challenges. Times of great stress and disturbance offer opportunity to identify and confirm key contributors to agri-food system resilience. The COVID-19 pandemic and its related consequences constituted major shock, challenging the resilience of many agri-food systems worldwide.
Objective: This paper aimed to report the immediate effects of the COVID-19 crisis on various key actors from Flemish food supply chains. By analysing and assessing the observed impacts of and reactions to this crisis from a resilience perspective, it also aimed to gain empirical evidence on resilience-enhancing characteristics of agri-food systems to sudden shocks.
Methods: A first, quantitative step of our mixed method approach measured 718 farmers’ experienced impacts and applied strategies following the crisis through an online survey. A second, qualitative step captured impacts and responses from other key actors downstream the food supply chain through 22 in-depth interviews and 18 on-line questionnaires. Data gathering and interpretation followed a conceptual framework for analysing resilience of agri-food systems to external challenges, that we developed based on the literature. The framework states that resilience actions stem from three types of resilience capacities: anticipatory, coping and responsive capacities. These are determined by both resources allocated by system actors, as well as by resilience attributes from the system.
Results and conclusions: The COVID-19 crisis induced a simultaneous dropped demand for food products in the hospitality industry and risen demand in retail. This shifted demand significantly disturbed food production, processing and marketing processes in terms of labour organization, planning, operation, logistics, and economic returns. Perceived impacts varied extensively across actors from the agri-food system, mostly depending on their marketing strategy, customer base, and flexibility and diversity of their practices. Reported reactions to this crisis revealed that resilience capacities varied according to actors’ abilities to negotiate prices, adjust production processes, and maintain or reorient sales. Some agri-food sectors showed higher responsive capacity because of a higher connectivity and self-organization within the system.
Significance: Our findings suggest that flexibility and diversity, despite their tendency to diminish price optimums, increase resilience capacities, which may be more beneficial to systems for thriving in turbulent and uncertain environments. A more tangible, operationalized understanding of resilience is necessary to effectively improve agri-food system resilience. Our conceptual framework proved a valuable tool for operationalizing resilience assessments to major shocks.
Keywords: COVID-19 | Farmers | Resilience | Shocks | Agri-food system | Food supply chain
مقاله انگلیسی
3 Innovation capability: The impact of e-CRM and COVID-19 risk perception
قابلیت نوآوری: تاثیر E-CRM و ادراک خطر Covid-19-2021
The e-CRM application has currently offered benefits for companies in different business sectors, especially in hospitality industry. The objective of this paper is to investigate the impact of e-CRM components (i.e. technology-based CRM, knowledge management and customer orientation) on firms’ innovation capabilities. Data was collected through a structured questionnaire survey conducted in Vietnam. The dataset consists of 213 valid responses by managers. Correlation analysis and structural equation modeling (SEM) were employed to examine the causal relationships among technology-based CRM, knowledge management, customer orientation, long-term relationships and innovation capability. The results show that knowledge management, customer orientation and technology-based CRM have positively influence on long-term relationships and innovation capability. Covid-19 risk perception has the role in enhancing the link between long-term relationships and innovation capability. From these findings, this study provides an improved understanding of how knowledge management, customer orientation and technology affect on innovating activities. This study also provides several implications for practice.
keywords: مشتری مداری | مدیریت دانش | درک ریسک | قابلیت نوآوری | CRM مبتنی بر فناوری | بخش هتل | Customer orientation | Knowledge management | Risk perception | Innovation capability | Technology-based CRM | Hotel sector
مقاله انگلیسی
4 Big data management capabilities in the hospitality sector: Service innovation and customer generated online quality ratings
قابلیت‌های مدیریت داده‌های بزرگ در بخش مهمان‌نوازی: نوآوری خدمات و رتبه‌بندی کیفیت آنلاین توسط مشتری-2021
Despite the wide usage of big data in tourism and the hospitality sector, little research has been done to un- derstand the role of organizations’ capability of managing big data in value creation. This study bridges this gap by investigating how big data management capabilities lead to service innovation and high online quality rat- ings. Instead of treating big data management as a whole, we access big data management capabilities at the strategic and operational level. Using a sample of 202 hotels in Pakistan, we collected the primary data for big data capabilities, knowledge creation and service innovation; the secondary data about quality rating were collected from Booking.com. Structural equation modelling through SmartPLS was used for data analysis. The results indicated that big data management capabilities lead to high online quality ratings through the mediation of knowledge creation and service innovation. We contribute to the current literature by empirically testing how strategic level big data capabilities enable the firm to add value in innovativeness and positive online quality ratings through acquiring, contextualizing, experimenting and applying big data. Author contribution
keywords: مدیریت داده های بزرگ | قابلیت های پویا | نوآوری خدمات | ایجاد دانش | رتبه بندی کیفیت آنلاین ایجاد شده توسط مشتری | مهمان نوازی | Big data management | Dynamic capabilities | Service innovation | Knowledge creation | Customer generated online quality rating | Hospitality
مقاله انگلیسی
5 Resilience to crises of Thai MICE stakeholders: A longitudinal study of the destination image of Thailand as a MICE destination
مقاومت در برابر بحران های ذینفعان MICE تایلند: مطالعه طولی تصویر مقصد تایلند به عنوان مقصد MICE-2020
The COVID-19 outbreak has changed rapidly the business operation and travel behavior of global communities and calls for research on resilience. This study aims to identify the changing destination image of Thailand as a MICE destination during crises and examine the resilience of Thai MICE stakeholders. A mixed method of qualitative and quantitative design was employed using interviews, observations and questionnaire surveys. A longitudinal study of Thai MICE stakeholders during 14 years revealed that the Buddhist concepts of resilience and Thainess contribute to psychological resilience. Buddhism and Thainess cultivate the concept of crisis concierge. Surveys showed unchanged image of exhibition facilities during the political instability. Thailands incentive travel benefits from the availability of bleisure (a combination of business and leisure) attractions. Good value for money, Thai hospitality, bleisure attractions, and international standard venues are key resilient factors.
Keywords: Destination image | Risk perception | Crisis management | Political instability | Meeting | Incentive travel | Convention | Exhibition (MICE) stakeholders | Thailand | Thainess | Buddhism | Business travelers
مقاله انگلیسی
6 Entrepreneurship in island contexts: A systematic review of the tourism and hospitality literature
کارآفرینی در زمینه های جزیره: یک مرور سیستماتیک از ادبیات گردشگری و مهمان نوازی-2020
Entrepreneurship is vital to the success of tourism and hospitality and the sector makes an important con- tribution to many island economies. Despite this, far too little attention has been paid by researchers to tourism and hospitality entrepreneurship in islands (THEI). This research helps to address this gap through a systematic review of the literature, conducted to provide a platform for further research and to help investigators set their research priorities. Using the Scopus database and the PRISMA technique, a total of 132 articles were included in bibliometric and thematic content analyses. Although there has been an increase in THEI research, this has tended to focus on the Asia-Pacific region. It is suggested that researchers consider redressing this geographical bias and conduct more quantitative and comparative THEI studies. Further opportunities exist to investigate the characteristics and behaviors of island entrepreneurs and the impacts of the industrial and spatial aspects of THEI.
Keywords: Tourism and hospitality entrepreneurship | Islands | PRISMA technique | Systematic literature review | Bibliometric analysis | Thematic analysis | Scopus
مقاله انگلیسی
7 Influence of institutional economics on firm birth and death: A comparative analysis of hospitality and other industries
تأثیر اقتصاد نهادی بر تولد و مرگ محکم: یک تحلیل مقایسه ای از مهمان نوازی و سایر صنایع-2020
This paper investigates how public policies, such as taxes and regulations influence firm formation (birth) and closure (death) in the hospitality and other industries in the United States (US), using an institutional economics approach and the dimensions of the Economic Freedom of North America (EFNA) index. The literature has been scant when it comes to examining the effects of policies of formal institutions on firms’ birth and death in the hospitality industry, and whether these effects in hospitality differ from those of other sectors. The study uses panel data from government sources and the EFNA dimensions and applies cross-sectional dependence and unit root tests, followed by a panel generalized least square approach for the analysis. Our findings show that components of economic freedom have varying effects on firms’ birth and death. The study provides practical contributions for policymakers and managers by improving the understanding of firm births and deaths in the US.
Keywords: Entrepreneurship | Hospitality industry | Economic | freedom | Institutional economics | Firm birth and death | Public policies
مقاله انگلیسی
8 Self-found, spellbound: The sense of own discovery shapes customer bonds with service venues
خود شناسی، افسون: حس کشف خود با سالن خدمات-2020
Conventional wisdom as well as marketing practice suggest that companies benefit from helping customers find them. Yet, sometimes customers find service venues on their own. We suggest that a sense of own discovery can benefit businesses because customers tend to bond more with what they have discovered for themselves. Situated in the hospitality industry, a field study with customers of a café, a survey with a representative sample of café-goers, an online experiment with a discovery of a bar, and a lab experiment with a discovery of a restaurant confirmed that a sense of own discovery strengthens customer bonds (self-connection, emotional attachment, psychological ownership) with service venues, and in turn predicts actual behavior and behavioral intentions that benefit the venue (i.e., actual consumption, patronage intentions). These findings advance insights into customer relationships and highlight the importance of boosting perceptions of own discovery as a way to build stronger customer bonds.
Keywords: Discovery | Customer bonds | Self-referencing | Relationship marketing | Service management
مقاله انگلیسی
9 Well on the way: An exploratory study on occupational health in hospitality
خوب در راه: یک مطالعه اکتشافی در مورد بهداشت حرفه ای در مهمان نوازی-2020
This study conducted a comprehensive review of work conditions and health risks/problems for various hos- pitality workers and summarized the various health and wellness promotion programs available in the work- place with the aim of identifying the key elements of successful employee wellness programs. In this review, physical health problems, such as musculoskeletal disorders, lung diseases, and dermatologic diseases, as well as mental health problems that are common among hospitality employees were discussed. In addition, different types of wellness programs that may help employees to overcome these health problems were included. In the next stage, interviews with hotel staff holding multiple positions were conducted to identify the most significant health challenges and assess their preference for various types of wellness initiatives. Using MAXQDA Pro, health-related categories and themes were extracted from the interviews. Participants believed that the lack of time, physical challenges and stress are the top three wellness challenges in the hospitality industry. In order to tackle the challenges, they stated that hospitality businesses should provide various wellness initiatives including healthy eating and weight management, smoking cessation, stress management, exercise programs, and fitbits or other wellness tracker devices.“Healthy people make healthy companies…… healthy companies are more likely, more often, and over a longer period of time, to make healthy profits and to have healthy returns on their investments.”―Rosen (1986)
Keywords: Wellness | Employee wellness programs | Health barriers | Hospitality workplace
مقاله انگلیسی
10 The blockchain technology and the scope of its application in hospitality operations
فناوری بلاکچین و دامنه کاربرد آن در عملیات مهمان نوازی-2020
The recently emerged concept of the blockchain technology (BCT) can disrupt the traditional realm of tourism and hospitality operations. While some research has looked into the implications of BCT for tourism management and marketing, no studies have explicitly considered the scope of its application in the context of hospitality operations management. This is arguably a major omission as available evidence points at the foremost potential of BCT to affect the nature of hospitality business. This study partially plugs this knowledge gap and, byreviewing examples of existing applications of BCT in various economic sectors and across different consumption markets, evaluates its potential for future integration into hospitality operations management. The framework of prospective use of BCT in the hospitality industry alongside the related organisational, institutional and technological challenges that need to be overcome for its wider industrial adoption are outlined.
Keywords: Digital technology | Disruptive innovation | Blockchain | Operations management | Supply chain management
مقاله انگلیسی
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