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نتیجه جستجو - مهمان نوازی

تعداد مقالات یافته شده: 33
ردیف عنوان نوع
1 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
2 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
3 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
4 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
5 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
6 The effects of customer-centricity in hospitality
تأثیرات محوریت مشتری در مهمان نوازی-2020
Hospitality is a field in which guests’ specific needs and wants should always be given serious consideration by hoteliers. Putting the guest at the centre of all business efforts contributes to generating customer value and enhancing a firm’s competitiveness. Being customer-centric is paramount for hospitality establishments to create and sustain superior customer value. However, there is scant evidence in hospitality marketing literature of a clear understanding of the customer-centricity concept or of the possible effects of its implementation. Using a mixed-methods multiple case study approach, this research studies two different properties that, to some extent, are already engaged in customer-centricity practices through the use of advanced Customer Relationship Manager software. Results clearly show an increase in customer ratings, leading to possible profit implications; a cultural shift within the organizations studied connected with the customer-centricity phenomenon has also been reported.
Keywords: Customer centricity | Competitiveness | Consumer value | CRM | Hoxell
مقاله انگلیسی
7 Impacts of peer-to-peer accommodation on the hotel industry: Hoteliers’ perspectives
اثرات محل اقامت نظیر به نظیر در صنعت هتل: دیدگاه های مدیران هتل ها-2020
The sharing economy is a new phenomenon that has considerable implications for traditional industries in general and the hospitality sector in particular. Although some recent studies have investigated the effects ofsharing economy on the hotel industry, they primarily focused on quantifying its effects which are not ex- ploratory for a phenomenon. This study attempts to achieve two research objectives. First, an exploratory qualitative method via a semi-structured in-depth interview is employed to investigate the impacts of P2P ac- commodation on the industry from hoteliers’ perspectives in China. Second, the current study provides valuable insights about traditional hotel marketing and operations. A social science perspective is proposed because prior hospitality research, merely in its commercial sense, fails to capture the essence of hospitality. Results indicate that P2P accommodation has effects on the hotel industry in terms of host–guest interactions, product offerings, staff empowerment, and platform collaboration. The study also suggests that the extent to which P2P accom- modation impacts the hotel industry is different in terms of hotel star ratings and operating model. P2P ac- commodation and the hotel industry in China have a supplementary relationship. This study contributes to social studies of the hospitality literature by gaining insights from hotel senior management level. It also has great implications for the hotel marketing and management practices within the sharing context.
Keywords: P2P accommodation | Hospitality | Host–guest interaction | Need for uniqueness | Staff empowerment | Platform collaboration
مقاله انگلیسی
8 The prospects of waste management in the hospitality sector post COVID-19
چشم انداز مدیریت پسماند در بخش مهمان نوازی پس از COVID-19-2020
COVID-19 has imposed significant detrimental effects on the global hospitality sector. These effects have pri- marily been considered from the socio-economic perspective, ignoring the implications of the pandemic for the environmental performance of hospitality services. By drawing upon emerging evidence from various academicand non-academic sources, this conceptual paper critically evaluates the implications of the preventative and protective measures adopted against COVID-19 for the generation of the hospitality sector’s food and plastic waste. The implications are divided into direct and indirect and considered through the prism of temporality oftheir anticipated occurrence (immediate, short-term and medium-term perspective). The paper proposes po- tential strategies to aid in the management of these wastes in the hospitality sector in a post-pandemic world. To address the issue of food waste, the hospitality sector should be integrated into alternative food networks (AFNs) and short food supply chains (SFSCs). Business coopetition between hospitality enterprises and other actors of the food supply chain is necessary for the success of such integration. To address the issue of plastic waste, thehospitality sector should invest in ‘green’ innovation. This investment needs to be encouraged and supported bytargeted policy interventions. The paper argues that these strategies are critical not only in the context of the COVID-19 pandemic, but will also remain valid for the sustained development of the hospitality sector in light of future disastrous events, especially climate change. The paper discusses the institutional and organisational prerequisites for the effective implementation of these strategies and highlights the related research opportunities.
Keywords: Solid waste | Food waste | Plastic waste | Business coopetition | ‘Green’ innovation | COVID-19 pandemic
مقاله انگلیسی
9 Sustainability led innovations in the hospitality industry: A case study of the adoption of the Green Key Scheme standards in the Netherlands
پایداری منجر به نوآوری در صنعت مهمان نوازی شد: مطالعه موردی تصویب استانداردهای طرح کلید سبز در هلند-2020
The adoption of sustainability standards within organizations represents one of the most significant challenges that firms face. This qualitative based study draws on the core-periphery thesis of organi- zational change and the resource-based view of the firm to explore the three adoption architectures firms can use to integrate green certification scheme standards into their business operations. As a result, we examined the nature of the linkages between the different adoption mechanisms, and how such linkages might influence a firm’s sustainability performance. The study demonstrates that organizational attributes, previous experience with a sustainability agenda and the degree of fit between the externally generated sustainability standard and the prevailing business practices can affect the abilities of firms to integrate sustainability standards into their organization structures and thus their sustainability per- formance. Hence, this paper opens new avenues for sustainability certification researchers to look at the various configurations of standards adoption architectures, and also for practitioners to broadly embrace both institutional and organizational exigencies relevant to the internalization of certification standards.© 2020 Elsevier Ltd. All rights reserved.
Keywords: Green certification | Hospitality | Organizational change | Sustainability | The Netherlands | Tourism
مقاله انگلیسی
10 Opportunity and necessity entrepreneurship in the hospitality sector: Examining the institutional environment influences
کارآفرینی فرصت و ضرورت در بخش مهمان نوازی: بررسی تأثیرات محیط نهادی-2020
This study combined three different data sources, the Global Entrepreneurship Monitor (GEM), Index of Economic Freedom (IEF) and World Development Indicator (WDI) to examine the relationships between three dimensions of the country-level institutional environment (i.e., regulatory, cognitive, and normative) and two types of hospitality entrepreneurship (opportunity-based vs. necessity-driven). Logit regression analyses on a multi- sourced dataset indicate that the three dimensions of institutional environment had different effects on hospitality entrepreneurship. Specifically, the regulatory dimension positively affected opportunity-based entrepreneurship; however, its effect on necessity entrepreneurship was negative. In contrast, the normative dimension had a negative effect on opportunity entrepreneurship and a positive effect on necessity entrepreneurship. The cognitive dimension had no significant relationship with either opportunity or necessity entrepreneurship in the hospitality sector.
Keywords: Institutional environment | Opportunity entrepreneurship | Necessity entrepreneurship | Hospitality entrepreneurship | Country-level
مقاله انگلیسی
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