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Finding the Hospitality Industry? Or Finding Hospitality Schools of Thought?
Abstract
The aim of this article is to provide an overview of hospitality research and how it has developed over the last thirty years. To do this, the state of hospitality research is briefly reviewed and Veals (2002) analysis of leisure studies is presented. Hospitality is then compared with leisure studies in order to identify similarities and differences. This comparison then leads to the identification of alternative schools of thought within hospitality, which are described and critiqued. The article ends with some conclusions about the state of hospitality research.
... It is apparent that hospitality as a higher education academic subject is evolving and maturing from its beginnings as confi ned to management and industry. One refl ection of hospitality's advancement towards an academic maturity is in the emergence of alternative schools of thought (Littlejohn, 1990;Jones, 2004). Within the contemporary hospitality academic community those that dominate are termed as 'studies' and 'management' . ...
... Within the contemporary hospitality academic community those that dominate are termed as 'studies' and 'management' . Th e former is derived from the social sciences applied to hospitality in its many guises, and not only within an industrial context as suggested by Jones (2004). It facilitates analysis of hospitality as business and as cultural phenomena; not necessarily unrelated; a view supported by Wood (1999), Lashley (2000) and Airey and Tribe (2000). ...
... Th e latter is concerned with hospitality as industry, commercial endeavor, and business and management therein (Morrison, & Lynch, 2007). It has become apparent that the study of hospitality can usefully co-exist with that of hospitality management, as the diff erence between them is essentially one of emphasis (Jones, 2004). Hospitality studies allow for the intellectual pursuit of the social dimensions, alongside those of an economic nature. ...
p>This work has been fully based on review of several secondary sources, conceptual and applied discourses on hospitality education, management and research. The objective of studying this subject is to disseminate the knowledge of hospitality in the academia. Many scholars of hospitality across the world have produced different theoretical models, conceptual insights, pragmatic approaches and experiential perspectives which have become an impetus for understanding the hospitality as human phenomena, hospitality and hospitableness, the hospitality industry, its management, research, training and development as well as education in this specialized field of service and experience economy. As a purely academic discourse, the paper as a whole has been prepared by studying the origin, history, conceptualization, dimensions, interactions, typologies and neologism in hospitality. However, the present scholar could explore varying opinions on nature and functional coverage of hospitality and tourism, this study could identify many symbiotic relationships from different perspectives. It is believed that this study will serve instrumental for the learners, educators, researchers and professionals of hospitality and tourism.
The GAZE
Journal of Tourism and Hospitality, Vol. 8, 2017, Page: 55-115</p
... An extensive literature review shows that the hospitality, tourism and entrepreneurship fields have similarities. The fields are relatively young (Davidsson 2004;Phillimore and Goodson 2004;Ottenbacher et al. 2009), lack a conceptual framework (Bull and Willard 1993;Jones 2004;Tribe 1997) and are multidisciplinary in nature (Busenitz et al. 2003;Jafari and Ritchie 1981). They gained academic interest around the 1970s but not immediate academic credibility, as social scientists have been reluctant to take tourism seriously (Cohen 1984) and because the field of entrepreneurship was 'once considered as a disrespected academic area' (Kuratko 2006: 484). ...
... Botterill (2000) argues that, unlike leisure, hospitality has been devoid of disciplines such as sociology and political economy, and hence has never developed critical theory. Scholars have gone through a process of extensively examining the disciplinary status of hospitality, tourism and entrepreneurship fields (Echter and Jamal 1997;Jones 2004;Leiper 1981;Shane and Venkataraman 2000), and at least some scholars are in search of a comprehensive theory (Bull and Willard 1993;Jovicic 1988). ...
... Bygrave 1993). Many studies assessing the state of research in the three fields demonstrate that positivism is a dominant paradigm (Chandler and Lyon 2001;Jones 2004;Riley and Love 2000;Taylor and Edgar 1999). Dominance of one paradigm may have a negative impact on the field's development, as 'the assumed normality of positivistic epistemology is…unhelpful to the development of the field' (Botterill 2001: 199). ...
The aim of this article is to discuss the key issues that have had significant influence on a Ph.D. research student’s journey from positivism to interpretivism and the subsequent impact on the research methodology adopted. This journey is illustrated by briefly analysing and reflecting upon the nature of relevant accumulated knowledge in the fields of hospitality, tourism and entrepreneurship fields; critically analysing the impact of the social setting on entrepreneurial behaviours and attitude; and reflecting upon how the two previous points influence researcher behaviour and methodological design. Drawing upon research undertaken within the Dalmatia region of Croatia, a former socialist country, the contextual focus is on small hotel owners within the hospitality industry. The article is loosely framed within a hospitality analytical lens and furthers debate on the nature of academic hospitality (Phipps and Barnett 2007) as well as proposing steps to welcome inhospitable knowledge. This article charts moments in the intellectual journey from positivism to interpretivism travelled by a Ph.D. researcher, who critically engaged in, analysed and deliberated upon the nature of accumulated knowledge associated with the field of her studies, where the power base of the knowledge resided, and consequential issues for advancement of thought. Further, as the journey progressed she reflected on the impact of the social setting of the key actors, which is the focus of her research, and ensuing implications for the research methodological design. In addition, the researcher had to engage in a critical self-reflection that required she transform herself from a ‘dispassionate scientist’ to an ‘insider participant’. The magnitude of this revelation is given context and profound meaning within the setting of Croatia, a former socialist country that has faced severe political, economic and social turmoil and transitions, including war. In making the transformation, the researcher had to engage with inhospitable knowledge from the point of view of her educational formation. In so doing, the article highlights the importance of the boundaries of hospitality and looking at both their construction and exploration beyond.
... The vocational focus of the majority of hospitality management degree programmes in Higher Education Institutions (HEI) in the UK is a source of debate amongst both academics and industrialists alike. The vocational roots and grounding of degree programmes is under question by many in the academic community who see the hospitality curriculum as suffering under a "tyranny of relevance" (Lashley, 2004) and there has been extensive comment amongst the academic community (Airey and Tribe, 2000;Jones, 2004;Lashley, 2004;Morrison, 2002;Morrison and O'Mahony, 2003;Tribe, 2002) of a need to liberalise and broaden the curriculum to ensure that the students can think reflectively and become managers who are able to operate outside existing practices and paradigms (Airey and Tribe, 2000). ...
... There is a view that many institutions now operate a two-faced curriculum (Stuart, 2002) where outwardly they are happy to promote industry links and employability of graduates but inwardly yearn to break away from the "traditional" model and endeavour to see hospitality management recognised as a serious academic field of study. In practice there are links between scholarship, philosophical perspective and vocational practice in the hospitality curriculum and these will have differing emphasis from programme to programme although a stronger focus on scholarship has been in evidence in recent times (Morrison, 2002;Airey and Tribe, 2000;Jones, 1996aJones, , 2004Wood, 2004). ...
... This tangible evidence is not always a positive asset for the sector. Jones (2004) maintains that large parts of the hospitality curriculum have remained unchanged over the last thirty years. A lack of change that has created problems for practical training and there is much debate on its relevance, rigour, content, appropriateness and cost-effectiveness. ...
Purpose
– The aim of this conceptual paper is to assess the continued relevance of operations based training within hospitality management higher education programmes. The paper explores the purpose of a hospitality management degree programme and how this might have impacted upon curriculum development and the student learning experience.
Design/methodology/approach
– The paper attempts to draw together writing on some of the key issues surrounding operations based training including balancing preparedness for industry with providing a true higher education experience and the growing clamour for a more liberal approach to hospitality education.
Findings
– The paper identifies and discusses two UK programmes that have made significant changes to their operations provision.
Originality/value
– The paper further explores issues around the debate into the hospitality curriculum adding a valuable dimension concerning operational training.
... Hospitality management research has evolved significantly over the past four decades. Several commentators have highlighted the growing methodological and conceptual complexity of emerging work (Pizam, 2008;Rivera and Upchurch, 2008), while others have pointed to the broadening scope and theoretical diversity of contemporary research (Jones, 2004;Lashley, 2008a;Lashley et al., 2007a;Morrison, 2002). The development of diverse approaches to hospitality management research has led several commentators to distinguish between traditional and emerging forms (Jones, 2004;Lashley, 2008aLashley, , 2008bLashley et al., 2007b). ...
... Several commentators have highlighted the growing methodological and conceptual complexity of emerging work (Pizam, 2008;Rivera and Upchurch, 2008), while others have pointed to the broadening scope and theoretical diversity of contemporary research (Jones, 2004;Lashley, 2008a;Lashley et al., 2007a;Morrison, 2002). The development of diverse approaches to hospitality management research has led several commentators to distinguish between traditional and emerging forms (Jones, 2004;Lashley, 2008aLashley, , 2008bLashley et al., 2007b). Advocates of different approaches are sometimes conceived as being members of disparate academic 'tribes' (Becher and Trowler, 2001), with incompatible norms, methods and approaches (Jones and Lockwood, 2008, Slattery, 1985. ...
... It provides a 'window' through which the academic insiders and outsiders can observe the manner in which factions within the community have intellectually challenged received assumptions, beliefs, and engaged in reflection, questioning the prevalent paradigm of the time. Jones (2004) and Lugosi (2009) argue that engaging in a process of critical reflection attests to the advancement that hospitality has made. Morrison and O'Gorman (2005: 455) stress this point in arguing that this process is significant contributing: 'valuable texture and structure to a maturing academic field, and is essential for progress'. ...
This article discusses the development of critical hospitality management research (CHMR) and explores key issues that such approaches raise. The article is split into two parts. The first reviews contemporary writings that reflect the changing nature of hospitality management research and accounts for the emergence of a critical tradition. The second part identifies eight areas that are central concerns for the future development of CHMR: criticality, ethics and advocacy, scale, claims of legitimacy and research quality, representation, audience, affiliation, institutions and institutional contexts, and the relationship between management research and pedagogy. Associated questions and challenges are surfaced and conclusions drawn.
... Thus, it is apparent that hospitality as a higher education academic subject is evolving and maturing from its beginnings as confined to management and industry. One reflection of hospitality's advancement towards an academic maturity is in the emergence of alternative schools of thought (Litteljohn, 1990;Jones, 2004). Within the contemporary hospitality academic community those that dominate are termed as 'studies' and 'management'. ...
... Within the contemporary hospitality academic community those that dominate are termed as 'studies' and 'management'. The former is derived from the social sciences applied to hospitality in its many guises, and not only within an industrial context as suggested by Jones (2004). It facilitates analysis of hospitality as business and as cultural phenomena; not necessarily unrelated; a view supported by Wood (1999), Lashley (2000), and Airey and Tribe (2000). ...
... Heal (1990) Sociology Constructs and deconstructs the role, meaning, and symbolism of hospitality in society. Goffman (1969) with that of hospitality management, as the difference between them is essentially one of emphasis (Jones, 2004). Hospitality studies allow for the intellectual pursuit of the social dimensions, alongside those of an economic nature. ...
The key contribution of this paper is to critically analyse advances made since the introduction of hospitality as a higher education subject, to capture contemporary thinking, and to support the recognition of the intellectual benefits for hospitality management theory and practices of a curriculum informed from a social science-based studies perspective. The benefits of this inter-relationship are demonstrated through the inclusion of an illustration informed by historical means of enquiry, which applies hermeneutical analysis and interpretation of St. Benedict's Rule (c. 530 A.D.). This serves to tangibly demonstrate the academic rigour, value, and educational gains achievable through a symbiotic relationship between hospitality studies and hospitality management.
... Systems theory constitutes a fascinating, if contested, area of intellectual endeavor and anyone who chooses to write about 'systems' of any kind is asking for trouble. (Brotherton & Wood, 2008, p. 443) This paper is prompted by the 'ongoing debate' outlined by Jones (2004) on the issue of what exactly is hospitality research and the so-called 'schools of thought'. Jones was responding to the criticisms made by Slattery (2002) about the teaching of hospitality management in UK universities. ...
... Whilst this paper is not concerned directly with that debate, it is concerned with the final question Jones (2004) poses at the end of his article: What school of thought do you belong Turner (2008) Using Mode 2 soft systems methodology in the teaching and assessment of the 'practical' content in undergraduate hospitality degrees to? Jones identifies five schools of thought: the 'hospitality science' model; the 'hospitality management' school; hospitality studies; hospitality relationships; and hospitality systems. ...
... The final school of thought identified by Jones (2004) is hospitality systems. Ball et al. (2003) provide a comprehensive introduction to the wide range of systems and sub-systems associated with the hospitality industry. ...
This paper seeks to add to the debate surrounding contemporary hospitality management education from the perspective of the ‘hospitality systems’ school of thought. In particular, it outlines the use of soft systems methodology (SSM) in an innovative educational venue that, at one and the same time, functions as a small catering enterprise and is the facility that delivers a range of learning outcomes. An outline of a teaching strategy based on implementing a Mode 2 SSM in a real-world context that provides students with a working model of a simple catering system is provided. This paper promotes the importance of a practical content within undergraduate programmes and the identification of clear management-focused learning objectives to be achieved by students working in that practical environment.
... It has been suggested that the "schizophrenia of the hospitality industry" (Hemmington, 2007: 747) and the associated fragmented problems with defining the hospitality industry (Jones, 2004) has led to multiple ways of researching this 'schizophrenic' industry. The authors will argue that it is not possible to have one specific set method or methodological approach to researching the hospitality experience as there is not one specific set definition of what constitutes the hospitality experience. ...
... At the start of this paper, the authors state that it is not possible to have one specific set method or methodological approach to researching the hospitality experience as there is not one specific set definition of what constitutes 'hospitality'. Hemmington (2007) describes the "schizophrenia of the hospitality industry" (Hemmington, 2007:747), whereas Jones (2004) argues that the hospitality industry is so fragmented that it is this fragmentation which is limiting the growth and development of the industry. Questions of definition arise as to the very nature and essence of the hospitality industry, whether it is a service industry, or entertainment, or art, or theatre? ...
This paper reflects the application of visual methodologies adapted in an explorative study on hospitality and hospital meals. It takes point of departure in a multi-sited ethnographic fieldwork placed at a general hospital in 2012. Visual methodologies were applied in multiple ways. This includes visual methodologies as part of observation and interview strategies. The paper presents and discusses how the application of different visual methodologies can contribute to the construction of ethnographical knowledge on hospitality and hospital meals. Finally ethical considerations as well as limitations of visual ethnography are presented and discussed.
... In the academic community, researchers have been seeking out the development of the specialist discipline of hospitality management that would embody a theoretical framework and link it to the industry sector, but the lack of a consensual definition of hospitality has effectively been a barrier both to research progress ( [8] and [9]) and to the creation of a robust and mature branch of learning. The discussion has been driven by some authors into the field of cultural and social sciences (see [10][11][12][13]), incorporating in the debate the importance of studying hospitality from a wider perspective rather than the commercial one. The contribution of authors from different fields of research and their vision's diversity could potentially be a major value but it could also be understood as a reflex of a fragmented and unstructured hospitality research. ...
... In his review, Jones [12] identifies five main hospitality schools of thought: science model, management, studies, relationship and systems, attesting that the state of hospitality research is not yet consolidated and there is a lack of consensus concerning its definition. Even though this diversity of thoughts persists, the management perspective was recognized to be in a dominant position in relation to other emerging views. ...
Staff scheduling and rostering problems, with application in several application areas, from transportation systems to hospitals, have been widely addressed by researchers. This is not the case of hospitality services, which have been forgotten by the quantitative research literature. The purpose of this paper is to provide some insights on the application of staff scheduling and rostering problems to hospitality management operations, reviewing existing approaches developed in other similar areas, such as nurse rostering or examining adaptable problem models, such as the tour scheduling.
... Abordagem da gestão hoteleira com preocupações centradas na coordenação activa e na procura de equilíbrio na relação entre o ambiente externo, os recursos humanos, as infraestruturas técnicas e gestão dos sistemas de informação; Abordagem dos estudos de hotelaria que atribuem grande importância à interpretação de técnicas sociais quando analisam um problema, em vez de uma preocupação mais imediata com questões operacionais (in Jones, 2004). ...
... Destaca-se Jones (1997; in Jones 2004), para quem a base da gestão hoteleira deveria residir nas operações de gestão, uma vez que ela tem no seu coração o conceito de "gestão do processo". Para outros autores, esta visão tende a ser entendida como um "imperialismo operacional", ao mesmo tempo que revela incapacidade em reconhecer que o progresso da investigação na hotelaria tem sido impedido, não pela falta de empirismo, mas por uma falta de corpo teórico -ou seja, a gestão hoteleira é actualmente a-teórica. ...
... Academics and researchers have always emphasized the importance of rigorous and meticulous research in the field of hospitality management. Although scholars have made considerable progress in the quality and quantity of research in the past 50 years, a debate still exists on whether the hospitality management field has reached a level of maturity and sophistication (Jones, 2004;Slattery, 2002). ...
... Fourth, the body of literature evaluated in this study signifies a state of innovation that leans toward positivism (a philosophy of science based on the view that information derived from logical and mathematical treatments is the exclusive source of all authoritative knowledge) rather than the non-positivist approaches manifested from 1981 to 1996 (Jones, 2004). The maturity and sophistication in hospitality management research by levels of management activity is palpable, shifting from mostly operational articles (Crawford-Welch and McCleary, 1992) and giving more emphasis toward a strategic and managerial approach. ...
Abstract
Purpose – This study aims to analyze the progression of research in the domain of Hospitality
Management since its inception in the early part of the twentieth century.
Design/methodology/approach – A combination of qualitative analyses of the published literature
in the past 80 years plus a quantitative survey of 613 manuscripts published in the International Journal
of Hospitality Management (IJHM) from 2000 to 2012.
Findings – The findings demonstrate that hospitality management research has progressed in the
past four years through four distinct phases, namely, Story Tellers (1930-1950), Profilers (1950-1970),
Copy Cats (1970-2005) and Innovators (since 2000). The evolution in the literature reflects that people in
hospitality management and academia are improving their connection between theory and practice.
Research limitations/implications – The quantitative part of this study was limited to articles
published in the IJHM, and as such, they may not be fully representative of research articles that were
published in other journals both in English and/or additional languages.
Originality/value – The results of this study can be used as evidence that the modern field of
hospitality management has reached a maturity level that is equal in rigor and sophistication to other
disciplines in the domains of business administration and the social sciences.
Keywords Qualitative research, Statistics, Hospitality research, Hospitality innovation,
Hospitality journals, Quantitative research
Paper type Research paper
... Whilst a number of authors have been concerned with the strategic direction and vision of hospitality as an academic discipline, their work has resulted in the emergence of different schools of thought (Jones 2004). In an attempted to classify these schools of thoughts, Jones (2004) suggested that hospitality has a scientific, managerial, philosophical, sociological or anthropological basis or perspective. ...
... Whilst a number of authors have been concerned with the strategic direction and vision of hospitality as an academic discipline, their work has resulted in the emergence of different schools of thought (Jones 2004). In an attempted to classify these schools of thoughts, Jones (2004) suggested that hospitality has a scientific, managerial, philosophical, sociological or anthropological basis or perspective. This myriad of perspectives has further contributed to the diversification of hospitality education and as such has increased the complexity of the discussion about relevance. ...
Hospitality educators teach increasingly diverse student cohorts, operate within a challenging economic environment, but need to provide graduates with a wide range of academic and employability skills that reflect the complexity of their industry. An increase in the utilization of teaching technology in hospitality education can be seen as one response to a perceived need for the provision of more efficient and effective services to students. However, the suitability of technology-supported teaching approaches for this discipline is commented on in the literature, but not evidenced. Therefore, the aim of this study was to develop a better understanding of the individual personality types of hospitality students and its effect on the acceptance of a specific teaching technology, namely WebCT. Data were collected using a survey method. Two instruments, the Myers-Briggs Type Indicator for personality and a researcher-constructed instrument based on Davis’ Technology Acceptance Model (TAM) were used. In this model, the acceptance of a technology was defined in terms of the outcome of the participant’s attitude towards this technology, which itself was a combination between Perceived Ease of Use and Perceived Usefulness. The final sample comprised 212 hospitality students in their first or second year of study at a university in the western region of Melbourne. This study hypothesised that individual personality characteristics of the students would have a significant influence on their acceptance of WebCT. The results supported the hypotheses across the personality constructs on the attitudinal score of the TAM. As such, personality differences could not be used to explain attitudinal differences towards WebCT within this cohort. However, the analysis of student personality types validated earlier studies on the dominance of STJ types and has implications for curriculum design and delivery. Moreover, individual characteristics influenced responses to single items of the acceptance questionnaire, indicating a need for using larger sample sizes. The usefulness of the TAM appears to have been validated by this study. Differences between the current results and those of previous studies may be explained by the mandated usage environment in which this study took place.
... The review considered hospitality discourses in journal articles and books that discussed the various interpretations of concepts of hospitality in both tourism and non-tourism domains. Literature on hospitality in the tourism domain included, but was not limited to, seminal works by Brotherton (1999Brotherton ( , 2019, Hemmington (2007), Hemmington and Gibbons (2017), Jones (2004), Lashley (2007aLashley ( , 2007b, Lashley and Morrison (2000), and Lynch et al. (2011). From non-tourism domains, hospitality discourses related to immigration, migration, asylum seeking (Claviez, 2013;Kearney and Semonovitch, 2011;Molz and Gibson, 2007b), historical, religious and philosophical standpoints (Kirillova et al., 2014;Munasinghe et al., 2017;O'Gorman, 2005O'Gorman, , 2010Rotman, 2011;Lynch, 2017), teaching and education (Hemmington and Gibbons, 2017;Marmon, 2008;Ruitenberg, 2009Ruitenberg, , 2014, healthcare and nursing research (Kelly et al., 2016;Peters, 2012;Wu and Robson, 2013), and information technology (Aristarkhova, 1999;Bell, 2007aBell, , 2007bMolz and Gibson, 2007b) were also reviewed. ...
The concept of hospitality and hospitableness in tourism has been predominantly defined from a service encounter perspective, as a dyadic, service provider-receiver relationship in a commercial hospitality setting. However, a critical review of hospitality discourses from a range of disciplinary areas leads to a broader conceptual understanding of hospitality in tourism contexts. This critical review proposes a context-bound and place related understanding of hospitality in tourism, by highlighting the limitations of the commercial service encounter perspective, by offering a conceptual model that seeks a more culturally diversified understanding of hospitality in tourism from an Asian and indigenous perspective. The implications of this approach lie in the positioning of hospitality in a tourism environment to identify the social and cultural nexus between tourism and hospitality, en route to finding ways to enhance hospitable tourism experiences.
... Algumas escolas são citadas por Jones (2004): ciência da hospitalidade (Litteljohn, 1990); gestão da hospitalidade (Brotherton & Wood, 2000); relacionamento em hospitalidade, nos três domínios: cultural, social e comercial, (Lashley, 2000), dentre outras, capazes de explicar o fenômeno hospitalidade na sociedade. ...
O estudo trata da experiência do cliente quanto ao nível de satisfação na hotelaria regional amazônica, na cidade de Belém do Pará. Tem como objetivos criar um índice de satisfação ao hóspede e oferecer contributos teóricos e práticos à experiência do usuário na hospitalidade comercial (HC) regional. A metodologia inclui a recolha de dados junto a hóspedes e meios de hospedagem comercial (MHC), da Região Metropolitana de Belém (RMB). Os dados foram submetidos à análise exploratória fatorial aplicada a técnica análise de clusters para criar grupos de satisfação. O estudo indica igualdade entre homens e mulheres, apesar da escolaridade no nível médio de ensino, apresentar diferença em relação aos demais níveis. Por outro lado, o grupo entre 31 e 50 anos apresenta bom nível de satisfação no MHC. Conclui-se haver hóspedes no geral satisfeitos com a experiência na hospitalidade comercial em Belém do Pará. A investigação amplia o conhecimento teórico sobre a percepção do hóspede na hospitalidade comercial. Na prática, sugere o realinhamento do planejamento estratégico aos MHC, da Região Metropolitana de Belém.
... In all these regards, the last two decades has seen an increasing sense of self-awareness and reflection regarding the current state and the future evolution of hospitality (Jameson, Walmsley, & Ball, 2006;Jones, 2004;Slattery, 2002;Lynch, Germann, Mclntosh, Lugosi, & Lashley, 2011). Some have adopted an optimistic position on the intellectual development of the field, acknowledging the growing engagement with other disciplines and subject areas, which has enabled hospitality to open new lines of enquiry and to export knowledge into other disciplines (Lashley, 2008;Morisson & O'Gorman, 2008). ...
Hospitality Management Institutes have seen tremendous growth in the recent years in Nepal. More and more students have shown their inclination to pursue hospitality related courses from the institutes at national level or at different universities or from private institutes. However, the higher education system of this sector has encountered several constraints and challenges that led us to conduct this study to analyse the status of hospitality education in Nepal. The study employed a blend of qualitative and quantitative research method by delivering a descriptive approach as well as undergoing a simple empirical research. The respondents in this study were 180 final year students from bachelor level hotel management colleges and 10 human resource managers from large stale hotels. The study explored the views of students and hotel practitioners about the courses offered, mismatch of expectation, the skills the hospitality graduates possess and the challenges in retaining them in Nepalese industry. The study revealed the existence of mismatch between the expectation and reality from the bachelor in hotel management course. Further, the hotel practitioners also expressed Nepalese hospitality graduates are capable to take the entry level positions and lack the managerial capability to lead the departments and the organisations.
... However, a significant increase was observed in the percentage of articles by three, four and five or more authors. This result indicates a tendency in the evolution of the authorship structure in the millennium of more collaboration between researchers, because hospitality and tourism are a multidisciplinary industry (Jones, 2004). More collaboration between researchers from different disciplines helps increase the quality of knowledge creation and dissemination, and consequently improves the maturity level (Cartes-Vel asquez and Manterola, 2017). ...
Purpose – This study aims to examine the current state of the research activities of scholars in the hospitality and tourism field by analyzing the first 20 years of the new millennium.
Design/methodology/approach – Longitudinal analyses using 14,229 journal articles as data source were realized by adopting BibExcel, Gephi and VOSviewer network analysis software packages.
Findings – This study provides a comprehensive overview of the hospitality and tourism research based on authorship and social network analysis, with patterns of prolific authors compared over four distinct periods.
Research limitations/implications – The hospitality and tourism academic society is clearly illustrated by tracing academic publication activities across 20 years in the new millennium. In addition, this study provides a guide for scholars to search for multidisciplinary collaboration opportunities. Government agencies and non-governmental organisations can also benefit from this study by identifying appropriate
review panel members when making decisions about hospitality- and tourism-related proposals.
Originality/value – To the best of authors’ knowledge, this study is the first to use bibliometric analysis in assessing research published in leading hospitality and tourism journals across the four breakout periods in the new millennium.
... Qualitative studies offer the prospect of providing deeper synthesis (Zupic and Č ater, 2015), though are prone to researcher bias (e.g. Jones, 2004;McKercher, 2018;Morrison, 2018;Nailon, 1982;Ryan, 2015;Slattery, 1983Slattery, , 2002Taylor and Edgar, 1996). Meanwhile, quantitative studies have not provided a complete picture of the evolution of hospitality research. ...
This paper provides an overview and insight into the intellectual foundations and evolution of hospitality scholarship. The authors found that hospitality research has exhibited certain defining and evolving characteristics when an extended period – six decades – is considered. Quantitative methods have predominated with ongoing efforts to reach agreement about the most valid and applicable research methods. Four of the six identified research domains are marketing related, each with its defining characteristics. Some domains are heavily reliant on sources from work originally published in “mainstream” literature such as marketing, though the fast-developing field of online reviews draws sources overwhelmingly from the hospitality and tourism journals. The paper contributes to theory by synthesizing key theoretical concerns over six decades. It also evidences the shift of hospitality scholarship from its pragmatic and operational origins to a stronger theory base offering practitioners an important reference point when confronting unprecedented industry upheavals.
... As argued by Wilson et al. (1998), training helps to attaining economic achievements, increasing margins of profits, improving skills, reducing levels of turnover and to cope with changeful environment. Hospitality as a field of science is a multidisciplinary one which is established on different hard and dynamic disciplines including mathematics, engineering, chemistry, biology and microbiology (Jones, 2004). Among various hospitality industry operations, food services are the manufacturing ones that contain complex processes of a technological and operational nature (Jones & Lockwood, 2002). ...
In spite of decenniums of advancement, a numerous foodborne outbreaks continue to occur each year; these were mostly happening due to malpractices of employees working in foodservices. This study aims to investigate the role of food safety training in improving food handlers' practices through the application of Knowledge, Attitude and Practices (KAP) model. Primary data were collected using a self-completed questionnaires that were collected from 100 Food and Beverage (F&B) employees working in hotels at the north of Jordan. Findings confirmed the role of food safety training in increasing F&B employees’ knowledge which positively correlates with their food handling practices. Furthermore, this study explored work environment elements affecting the transformation of learned knowledge into proper food handling practices; these include management motivation, availability of necessary resources and facilities and reinforcement programs. The study contributed to knowledge by employing the aforementioned variables to produce an adapted version of the KAP model.
... Teaching food and beverage has been reported to be at the core of hospitality management programmes (Gillespie and Baum, 2000).Courses important for career success include food and beverage management, menu planning and preparation, beverage, restaurant management, and convention and banquet management were classified as the most important courses for career success. Fundamentally, food production or culinary art is the only manufacturing function in hospitality (Jones, 2004); it is the most complex operation with multiple inputs, which are technological and operational in nature. Food service technologies are grounded in the principles of chemistry, biology, microbiology, engineering and mathematics, the disciplines with well-established theory and high degree of academic vigor. ...
The evaluation of Food and beverage courses is an important in the hospitality education since almost every hospitality program offers at least one course in food and beverage management that provides a kitchen and dining room type environment. Thus this study aimed to assess the perception of professionals’ on the food and beverage courses relating issues in higher private tourism and hotels institutes in Alexandria, Egypt. A purposive sample of 50 F& B professionals (25 from Kitchen and 25 from food service) were interviewed using structured interview. Data obtained were analyzed qualitatively using
thematic approach. The findings exposed that there is a variation among the professionals with regard to their level of professionalism and academic qualifications. While some of them have the required skills and professionalism which are enough and meet the requirements, other believed that there is more need for teaching staff to be trained and developed.
... UK hospitality programs were more business oriented without any specific hospitality industry focus. This can be explained by the fact that UK hospitality programs began as business programs (Alexander, 2007) and have not evolved a lot in the past thirty years (Jones, 2004). Even in current subject benchmark statement, hospitality programs still place a lot of emphasis on general business management (QAA, 2016). ...
... Many of these programmers use the term "Tourism", whereas some others prefer the term "Travel" [7]. According to Goeldner [8], university tourism education and research is 50 years behind the respective Business Administration programmers, thus resulting in a very broad field of research in this sector and the Strategic Management in Tourism and Tourism Businesses in particular. ...
The scope of this paper is to analyse and record the theoretical background of strategic management in the tourism industry and businesses, from the standpoint of education. The objective of this study is to present research on strategic management in the critical sector of tourism and hospitality businesses in particular. Through a review of the surveys carried out so far, we seek to analyses the research concern about education in tourism, as well as the contribution of strategic management. In the context of this work, we present tourism education and its development at international level, with special emphasis on the Greek education system. The same comparative assessment, both at international and Greek level, is made separately for the discipline of strategy as distinct aspect of business administration. Lastly, for the purposes of the research, a field study was carried out among Greek hotel businesses, reflecting the emphasis placed by business executives on education and their insights into strategic management theories.
... 1 Although Conrad Lashley's concept may be called 'simplistic' and has been criticised by several scholars, among them Slattery (2002), who gave it severe criticism and generated a polemic discussion presented in the form of five subsequent articles (Brotherton 2002, Slattery 2003, Brotherton 2003, Jones 2004a, 2004b, his contribution seems undeniable in the sense of proposing a model of 'three domains' of hospitality and because of this content, give voice to a series of authors who, agreeing or not with the ideas we presented all collaborated for the maturation of the field of hospitality. 2 Although in Brazil there are several post-graduate programmes in Tourism in which the theme of hospitality is constantly addressed, the programme of UAM, implemented in 2000, brought as a proposal direct and primary dedication to the theme, which transformed the university into a focal spot of scientific knowledge production linked to the area. ...
This article aims to discuss the relevance of the initiative of promoting the scientific event, the Academy of International Hospitality Research Conference 2014, held in Leeuwarden, Netherlands, in November 2014, and of its result—texts presented there were published as this joint edition of the scientific journals Hospitalidade (ISSN 1807–975X and e-ISSN 2179–9164) and Research in Hospitality Management (ISSN 2224–3534, printed version), in an unprecedented movement of union between Portuguese and English-speaking researchers dedicated to the study of hospitality.
... The last two decades has seen an increasing sense of self-awareness and reflection regarding the current state and the future evolution of hospitality (Jameson et al., 2006;Jones, 2004;Lugosi, 2009;Slattery, 2002;Lynch, Germann Molz, McIntosh, Lugosi, & Lashley 2011). Some have adopted an optimistic position on the intellectual development of the field, acknowledging the growing engagement with other disciplines and subject areas, which has enabled hospitality to open up new lines of enquiry and to export knowledge into other disciplines (Lashley, 2008;Lugosi et al., 2009;Morrison & O'Gorman, 2008). ...
Drawing on qualitative data gathered from educators based in the United Kingdom, this paper examines their perceptions of significant challenges facing contemporary hospitality management education. These include: engaging contemporary students, particularly through new technologies; the growing presence of international students; institutional constraints, resource pressures and the distinctiveness of hospitality management education; ongoing tensions between hospitality's intellectual development and its practice focus; and new course designs, delivery models and partnerships. The study also explores their views on how those are likely to evolve in the future. The findings suggest that many of the key challenges are not unique to the hospitality management area, but they also highlight many pressing concerns specific to this sector. Importantly, the findings help to identify how individuals and institutions are responding to particular challenges in higher education. Highlights Explores challenges in supporting contemporary students and international cohorts Reflects on institutional constraints and the intensification of academic work Examines the position of hospitality education within business schools and faculties Highlights tensions between hospitality's intellectual growth and its practice focus Considers impacts of new course designs, partnerships and models of delivery
... At the individual stakeholder level, conflicts of priorities and interests can be observed for the industry (Hemmington, 2007), for various levels of government (Koens, Miranda, & Dieperink, 2009), for academia (Jones, 2004), and for guests. ...
This paper identifies and analyses a specific psychological barrier that plays a crucial role in explaining why the tourism accommodation sector so far has only made a limited contribution to sustainable development. This barrier represents a so-called social dilemma and relates to behavioural patterns and conflicting interests of relevant stakeholders and their inability to resolve the resulting lock-in. Through presenting and reviewing the outcomes of three empirical studies and relating them to relevant literature, this paper explores the details of this particular social dilemma. It also establishes promising avenues for moving beyond the current stagnation point. The paper concludes that there is an urgent need for more research into the social, cultural and psychological structures and barriers that lock-in the behaviour of relevant stakeholders. However, it is also concludes that actually resolving the dilemma is a shared responsibility of all stakeholders and requires more than just research, for instance setting up galvanising action groups and adjusting tourism and hospitality curricula.
... It is useful to discuss one typical service experience -hospitality -to help answer this question. In their examination of the limited development of the hospitality industry, Jones (2004) and Hemmington (2007) questioned whether the hospitality industry could be considered a service industry, and suggested that, from a management perspective, the commercial experience industry may be different from other service industries. Hemmington (2007) further used the differences between services and the hospitality experience to define the hospitality industry. ...
Since the rise of the experience economy, services providing customer experiences as their core offerings-or "experience-centric services" (Prahalad and Ramaswamy, 2004)-have become an important research area. Although there has been ample research on the process of new product development (NPD), new experience and experiencecentric service development have received little attention. Using a case study of a firm in Taiwan, this article proposes a process model, dubbed the Yun-Niang process, to describe how an organization gradually creates an experiencecentric service, and discusses managerial implications for businesses and future research directions for scholars.
... Em que pese o conceito de Conrad Lashley ser chamado de "simplista" pelos autores, bem como o fato de ter sido criticado por diversos acadêmicos, entre os quaisSlattery (2002), que apresentou a crítica mais severa e gerou uma discussão polêmica, apresentada no formato de cinco artigos científicos subsequentes(BROTHERTON, 2002;SLATTERY, 2003;BROTHERTON, 2003;JONES, 2004aJONES, , 2004b, parece inegável a sua contribuição no sentido de propor o modelo dos "três domínios" da hospitalidade e de, por conta deste conteúdo, dar voz a uma série de autores que, ao concordar ou não com as ideias por ele apresentadas, colaboraram, todos, no mundo todo, para o amadurecimento do campo da hospitalidade. 5 A despeito de já haver, no Brasil, diversos outros programas de pós-graduação stricto sensu em Turismo nos quais o tema da hospitalidade é constantemente visitado, o programa da UAM, ao ser implantado em 2000, trouxe como proposta a dedicação direta e prioritária ao tema, o que transformou a universidade no principal celeiro de produção de conhecimento científico ligado à área. ...
O objetivo deste artigo é discutir a relevância da iniciativa de promoção do evento científico Academy of International Hospitality Research Conference 2014, realizado em Leeuwarden, Países Baixos, em novembro último e de seu resultado, complementar e decorrente, qual seja, os textos que foram apresentados no evento, que vieram a constituir a publicação desta edição conjunta das revistas científicas Hospitalidade (ISSN 1807-975X e e-ISSN 2179-9164) e Research in Hospitality Management (ISSN 2224-3534, versão impressa), em um movimento inédito de congraçamento de pesquisadores de língua portuguesa e inglesa dedicados aos estudos de hospitalidade.
... 1 Although Conrad Lashley's concept may be called "simplistic" by authors, as well as the fact of having been criticized by several scholars, among them Slattery (2002), who presented a more severe critic and generated a polemic discussion, presented in the format of five scientific subsequent articles (BROTHERTON, 2002;SLATTERY, 2003;BROTHERTON, 2003;JONES, 2004aJONES, , 2004b, it seems undeniable his contribution in the sense of proposing a model of "three domains" of hospitality and of, because of this content, give voice to a series of authors who, agreeing or not with the ideas we presented all collaborated for the maturation of the field of hospitality. 2 Although there is in Brazil several post-graduation programmes of stricto sensu in Tourism in which the theme of hospitality is constantly addressed, the programme of UAM, implemented in 2000, brought as proposal direct and primary dedication to the theme, which transformed the university in the focal spot of scientific knowledge production linked to the area. ...
This article aims at discussing the relevance in the initiative of promoting the scientific event Academy of International Hospitality Research Conference 2014, held in Leeuwarden, Netherlands, in November 2014, and of its result – texts presented there, turned into the publication of this joint edition of scientific journals Hospitalidade (ISSN 1807-975X and e-ISSN 2179-9164) and Research in Hospitality Management (ISSN 2224-3534, printed version), in an unprecedented movement of union between Portuguese and English speaking researchers dedicated to the study of hospitality.
... Hospitality as a field of enquiry has been chosen as the location from which the analysis will progress. It has been argued that there is a requirement within the field of hospitality to engage in 'agenda setting [and] conceptual research' (Jones, 2004). As such, a non-empirical or theoretical research approach has been adopted. ...
... Moreover, the needed curriculum changes in response to the need for well-qualified professionals will weigh heavily on the four-year universities' capabilities to provide the needed educational competencies. However, Jones (2004) claimed that large parts of the hospitality curriculum have remained International Foodservice and Sanitation Management Curricula 139 unchanged over the last 30 years. This statement may be true, but the majority of hospitality education programs tends to be innovative and will continue to change their curriculum to meet the needs of the multinational hospitality enterprises. ...
Hospitality students hired by multinational hospitality corporations may need theoretical knowledge, skills, and abilities to be successful in the global business setting. The perceived competencies for an international foodservice management and international sanitation management curriculum are presented. Principal component analysis was used to determine the international competency dimensions in foodservice management, sanitation management, and leadership. Sanitation protocol, international operations, and international leadership were areas of expertise needed to be successful in a global business environment. Regression analysis indicated that sanitation protocol had the most effect on knowledge of sanitation benchmarks, and leadership traits and international operations highly influenced knowledge of foodservice management best practices.
... The schizophrenia of the hospitality industry, and the " fragmentation " of hospitality academia (Jones 2004a), is a potentially limiting factor in the industry's drive for growth and development. This schizophrenia is illustrated ...
Failure adequately to define or understand hospitality as a commercial phenomenon has created a fragmented academic environment and a schizophrenia in the industry that has the potential to limit its development as a global industry. This article suggests that, by redefining hospitality as behaviour and experience, a new perspective emerges that has exciting implications for the management of hospitality businesses. A framework to describe hospitality in the commercial domain is proposed. This framework suggests a focus on the host–guest relationship, generosity, theatre and performance, ‘lots of little surprises’, and the security of strangers – a focus that provides guests with experiences that are personal, memorable and add value to their lives.
... Technological competencies include knowledge of the principles of food science, cooking chemistry, ability to use technology to keep food fresh, and a positive attitude towards using new cooking equipment. Foodservice technologies are already grounded in the principles of chemistry, biology, microbiology, engineering and mathematics, disciplines with well-established theory and a high degree of academic vigour (Jones, 2004). These results are consistent with those of the studies of Brown (2005) and Rodgers (2009) on the technological trend of culinary education. ...
The purpose of this project was to explore the content of innovative culinary development competency. In order to analyse the competencies through which chefs create an innovative work (a specific cuisine, meal service or dish experience), the researchers used a qualitative research method including deep interviews of 20 senior executive chefs, R&D managers of food factories, professors and research chefs. Results revealed 69 items in seven dimensions of the innovative culinary competency model – culture, aesthetics, technology, product, service, management, and creativity.
A tanulmány egy szélesebb fenntarthatósági kutatási projekt keretében készült. A fenntarthatóság három (környezeti, társadalmi, gazdasági) dimenziója közül ezúttal a társadalmi fenntarthatóságra koncentráltunk. A vendéglátás és általában a szolgáltatások területén ezzel kapcsolatban két általános jelenség emelhető ki: a szürke-/ feketefoglalkoztatás, valamint a borravaló témaköre. Két olyan kérdéskör, ahol az egyenlőtlenség, mint például a nemek közötti egyenlőtlenség (akár a foglalkoztatási esélyeket/feltételeket, akár a jövedelmi eltéréseket tekintjük) a legkézzelfoghatóbb.
Journal of Economic Literature (JEL) kódok: L83, C71
Kulcsszavak: vendéglátás, fogolydilemma, rejtett gazdaság
https://polgariszemle.hu/aktualis-szam/175-ertekpolitika/1085-fenntarthato-szolgaltatasok-a-vendeglatas-es-a-tarsadalmi-fenntarthatosag
Purpose – This study aims to address how the social structure of the hospitality management field has evolved from 1960 to 2016.
Design/methodology/approach – The informal social structure of the hospitality management literature was analyzed by collecting authorship data from seven hospitality management journals. Coauthorship analyses via network analysis were conducted.
Findings – According to the findings, throughout the history of hospitality management, international collaboration levels are relatively low. Based on social network analysis, the research community is only loosely connected, and the network of the community does not fit with the small-world network theory. Additional findings indicate that researchers in the hospitality management literature are ranked via degree centrality, closeness centrality and betweenness centrality. Cliques, which contain at least five researchers,
and core researchers are identified.
Practical implications – This study helps both scholars and practitioners improve the informal structure of the field. Scholars must generate strong ties to strengthen cross-fertilization in the field; hence, they collaborate with authors who have strong positions in the field. Specifically, this provides a useful performance analysis. To the extent that institutions and individuals are rewarded for publications, this study demonstrates the performance and connectivity of several key researchers in the field. This finding could be
interesting to (post)graduate students. Hospitality managers looking for advisors and consultants could benefit from the findings. Additionally, these are beneficial for journal editors, junior researchers and agencies/institutions.
Originality/value – As one of the first study in the field, this research examines the informal social structure of hospitality management literature in seven journals.
Small businesses are the backbone of the tourism and hospitality industry and, depending on which statistics one uses, represent somewhere between 75 to 95 percent of all firms globally in this sector. The number of entrepreneurs has dramatically and uniformly increased globally over the last ten years. Divided into four sections, Entrepreneurship and Small Business Management in the Hospitality Industry takes an intuitive step-bystep progression through each stage of the entrepreneurial process: context, theoretical perspectives and definitions; Concept to reality; The business plan; Growth and the future. Ideal for students at any level, the chapters of this book invite you to ponder upon your reading through a series of 'reflective practice' activities. These, along with case studies, clearly defined chapter objectives, reflections, role-play activities and experiential exercises, allow you to both think actively about themes, concepts and issues and then apply them to a number of suggested scenarios. Perfect preparation for the up-and-coming entrepreneur!
Research comparing the nature and composition of the research in the intuitively related fields of tourism, hospitality and leisure can further define and clarify those fields and the relationships among them. This study uses an empirical approach that results in a frequency analysis of the research reported in 27 journals from the fields during 2001 (prior to the effects of 9-11). The study examined the three fields along the dimensions of disciplinary input into the article, subject of the article, geographic location of the research and the methodology used. It is the first study to examine each of the fields and then compare them along those dimensions. The differences between the fields are substantial and allow each field to contribute different insights to our understanding of humanity and the state of our well-being. The commonalities between the fields provide opportunities for the further theoretical development of the inherent relations among the fields. The authors hope that the novel approach set out here is expanded to include other years in order to develop a more complete picture of the fields and their relationships.
This chapter is an introduction into hospitality. It was published in Hospitality: a social lens, which follows on from the unique contribution made by In Search of Hospitality: theoretical perspectives and debates. It progresses debate, challenges the boundaries of ways of knowing hospitality, and offers intellectual insights stimulated by the study of hospitality. The contributing authors provide tangible evidence of continuing advancement and development of knowledge pertaining to the phenomenon of hospitality.
This paper explores the concept of sustainable hospitality. The relevance and status of this area of enquiry are assessed by discussing the current status of the concepts involved. These discussions are then linked to progress made in sustainable hospitality both in research and practical applications in the hospitality industry. At least six principal schools of thought within hospitality are noted: hospitality science, hospitality management, hospitality studies, the “three domain school”, the systems thinking school and the pragmatic tradition. This complexity and lack of clear definition are problems. The differences between sustainability and sustainable development, and between weak and strong sustainability add further complexities. This paper shows that progress in both sustainable hospitality and tourism has been limited by these problems. A series of technical, ethical and commercial problems are discussed. However, while sustainable hospitality as a research area is still in its infancy, it is concluded that it is very relevant within the wider context of sustainable tourism research, based on its impact and its specific position within the social–ecological–economic systems under investigation. Key areas of future work are suggested, notably to better understand the impacts of hospitality on the triple bottom line, and to explore systems approaches towards implementation.
This article explores the landscape of contemporary hospitality marketing. It is argued that the teaching and academic discussions that surround the subject area adopt a predominantly positivistic approach; although important, that does not adequately reflect the nature of the industry or the products offered. Such a metrics-oriented position, although significant in the formulation of marketing strategy, does not reflect the complex experiential, nontangible nature of the hospitality product. This article presents a culturally located philosophy that reflects the multifaceted nature of the industry. The philosophy is underpinned by three precepts that draw from a multidisciplinary theoretical framework to create a more subject-specific approach to marketing, that when woven with traditional approaches can create a more effective and informed contemporary approach.
This discussion paper outlines some of the thinking and recent developments in the study of hospitality from a number of different perspectives. The hospitality industry has been used as a word to describe the commercial provision of services associated with the provision of food, drink and accommodation in restaurants, bars and hotels. The paper shows that hospitality is rooted in social engagement which in the past has had a profound impact on the behaviours of societies to travellers and strangers. The paper also suggests that the links between domestic and private settings of hospitality are inextricably interwoven with the commercial provision. Often those destined for careers in hospitality first learn the rules and obligations of hosting and hospitableness in the home. Furthermore, the domestic experience of providing food, drink and accommodation in private dwellings also suggests to many would-be entrepreneurs that they have the skills needed to be successful bar-keepers, restaurateurs, or hoteliers. Commercial hospitality provision has been criticized as offering less than authentic hospitality, a pale sham of the real thing which can only be found in domestic settings offered by hosts who are genuinely hospitable. The paper suggests that it is not inevitable that commercial hospitality is necessarily inauthentic. It is possible to learn from more traditional notions of hospitality and apply these in commercial settings.
Hospitality management graduates have limited insights into latest operational/technological concepts such as Industrial Cuisine, Molecular Gastronomy and Personalised Nutrition. In fact, ‘hard’ or equipment-based technologies support the two major strategic options, cost leadership and differentiation. At present, suppliers and governments, but not operators, drive research and development in the field. In the education sector, new specialised curricula incorporating pathways stemming from natural science are needed to equip future graduates with ‘cutting edge’ skills for innovation at product, process and system levels. The research-teaching cycle can be strengthened by sharing degrees with departments of science and engineering across tertiary institutions.
Food production demands competencies in both natural science and management principles. The suggested framework includes the following areas of research: technological innovation, process design (including Industrial Cuisine), product development (including Molecular Gastronomy, Industrial Gastronomy and Functional Meal) and risk management (including quantitative risk assessment and predictive microbiology). Developments stemming from food science and engineering could be combined with studies in operations management, consumer psychology, cognitive psychology, sociology and economics. The paper concludes that in order to meet societal demands for health, sustainability and efficiency a radical shift is needed—from ‘low tech’ recipe development and proliferation of marketing concepts to ‘cutting edge’ technological innovation supported by advanced research in management and consumer studies.
Purpose
The paper aims to provide a better understanding of food service technologies, applied research and technical literacy needs in hospitality.
Design/methodology/approach
Reviews the applied research in food services and the technical literacy needed to interpret and benefit from it.
Findings
The summary of research is provided in the subject areas identified by QAAHE (2000): food safety management, food quality management and product development; equipment and facility layout/design; operational planning and modelling; as well as market and consumer related aspects. Underpinning scientific disciplines and operational/ strategic benefits of the described studies as well as the three tiers in the educational pathways in food production are described.
Practical implications
The research findings can be used as a source of competency‐building by practitioners and educators.
Originality/value
The paper identifies the main types of research and develops conceptual links between the scientific fundamentals of food service operations and industry practices.
This paper presents a conceptual, contingent model of hospitality management development (MD). Having explored the dimensions and relationships in the model, it is then applied to the UK hospitality industry through analysing the nature of the hospitality industry for potential influences on MD and evaluating research into its practice. The embryonic model is presented as a vehicle to enhance understanding of the complex influences and contexts of hospitality MD and to distinguish distinctive characteristics of MD in the hospitality industry.
Previous research has identified several models which higher education institutions might adopt in approaching the delivery of food and beverage (F&B) studies. This study investigates the various models adopted in the delivery of Australian hospitality degree programs. A two phase research design is employed. An initial time-series institutional case study informed the second phase, an Australian nation-wide survey of all hospitality degree programs. The findings suggest that overall F&B content is given space in most hospitality curricula but that there is a complexity of models apparent. A level of inconsistency and several potential gaps in relation to F&B program content have been observed. Given F&B is an integral component of hospitality these findings may inform industry stakeholders, hospitality educators and undergraduate program directors. [ABSTRACT FROM AUTHOR]
This paper reports on a study of menu development and analysis policies and practices in seven of the top UK foodservice chains. The study reveals a range of alternative policies based largely on in-house expertise rather than any of the approaches proposed in the literature on this subject. An analysis of these firms suggests there are three alternative strategic approaches to menu development: the ‘minimal adjustment’ strategy, the menu development strategy, and the dish (or menu item) development strategy.
Some academics from the UK have published a conception of hospitality, which they argue is the basis for the understanding of the hospitality industry and for teaching and research in hospitality management (Brotherton, 1999; Lashley, 2000; Lashley and Morrison (eds.), 2000). This paper is in two parts. First, I will review the fundamental ideas proposed in these publications to illustrate that they degrade the hospitality industry. In the second part, I will introduce necessary contexts of the hospitality business, which they ignore and which render their approach redundant both for understanding the industry and as an effective basis for teaching and research in hospitality management.
This chapter is about research in the field of hospitality management over the 20 th century. It is a limited view of the epistemology of a relatively young field of study. As in any emerging discipline, scholars have tried to achieve credibility in their work as they pursued the opportunity to add to the body of literature. And, as in any new endeavour with little foundation, it is full of exploration, self-questioning and doubt. This has been driven in part by the need to serve two very powerful masters. On the one hand, researchers have had to measure up to the demands of scholars in general who, in many cases, had decades, even centuries, of prior research experience. On the other, the users of this research are very practical people who demand relevance and immediacy to the solutions of their problems.
There is a story of an old man who lived high on the Lassithi plateau above Agios Nikolaos on the island of Crete and made a living out of making and selling pottery. At first, very few tourists visited him to buy his pottery, but in the tradition of Greek hospitality or ‘philoxenia’, those who did were provided with a drink and a snack from the old man's kitchen. As his fame spread, more tourists visited him to buy his wares and he continued to provide them with refreshment. The difficulty arose when he became an established stop for the tourist coaches and he found that he was giving out more in food and drink than he was able to make on the sale of his pottery and his business was making substantial losses. When the old man died his family took over the business, extended the pottery production, and built a restaurant capable of handling the coach parties. The business is now very successful but sometimes visitors are heard to say that it is not quite as it was in the old days.
It is impossible that the domain of hospitality could have escaped the influence of the scientific revolution that has for the past 300 years provided western society with a ‘new’ system of knowledge. However, the low status afforded to the study of hospitality in comparison with other domains of study has until the latter half of the twentieth century tended to constrain the development of a scientific self-understanding of the field. The chapter will not, however, attempt a tour de force of all that scientific research in hospitality has discovered. It will, rather, seek to reach behind the claims of scientists and in particular social scientists to truths about hospitality. In this chapter, therefore, an attempt will be made to contribute to that self-understanding through an examination of debates in the philosophy of science. A major question that must be asked in all domains of scientific study is called the epistemological question or put more simply a question that asks ‘How can we know hospitality?’
Questions concerning the definition of terms such as ‘hospitality’ and ‘hospitality management’ are at the core of this book. On the one hand, a diversity of approaches to such definitions can reflect a healthy pluralism. Contra this point of view, diversity can reflect conflict and confusion, a lack of clarity. In an intellectual era dominated by relativist theories such as postmodernism, the latter position can appear as a virtue. This is not the view taken here. The discussion in this chapter seeks to circumscribe debate on the nature and relationships between ‘hospitality’ and ‘hospitality management’, and in so doing to distil a realist account of these concepts as a basis for future research. At the core of this discussion is the nature of hospitality itself, which we view as imperative to any meaningful discourse about what has come to be termed the ‘hospitality industry’ and ‘hospitality management’.
Leading strategists suggest that the key to winning the future is to develop industry foresight and to stake one's territorial claim before anyone else. Following this advice, however, is not as easy as it may sound, especially when one takes into account how quickly things change in the era of high-tech. Each day, the seeds of change are sown. By using disciplined approaches, these seeds can be spotted early on as they germinate, sprout and grow into something big. To help the hospitality industry develop foresight in a disciplined manner, identify the antecedents of change and prepare for the future, the International Hotel and Restaurant Association (IH&RA) called together over 160 people worldwide from various organisations, industries and geographic regions to participate in a series of Visioning Workshops and Technology Think-Tank sessions. Collectively, these sessions define the forces shaping change and identify what is in store for the industry as the future draws near.
The findings to date suggest that information technology is the single greatest force affecting change in the hospitality industry. Everywhere one looks, one can find evidence of how technology is reshaping the industry and changing the very dynamics of competition and customer/employee interaction. Going forward, technology will be the most important competitive weapon for any hospitality company. If hospitality organisations want to compete successfully, they must do so by using technology to drive value to both the customer and the firm. What follows is a detailed summary of the proceedings from three Technology Think-Tank workshops held in Singapore; Nice, France; and Vienna, Austria from 1997 to 1999.
For a couple of decades now, both higher education providers and industrial organizations in English speaking countries have used ‘hospitality’ to describe a cluster of service sector activities associated with the provision of food, drink and accommodation. Reflecting changes in the industrial descriptor used by practitioners, both academic and industry journals have adopted the notion that hospitality was a term which better described activities which had previously been known as hotel and catering . The academic community have increasingly used ‘hospitality’ in degree course titles, and in several countries, educators describe their professional association using this term. Without wishing to explore the emergence of hospitality and its appeal to both practitioners and academics, it does open up potential avenues for exploration and research about hospitality which hotel and catering discourages. That said, the current research agenda and curriculum could still be described as hotel and catering under a new name. It is the contention of this chapter that the topic of hospitality is worthy of serious study and could potentially better inform both industrial practice and academic endeavour.
Scitation is the online home of leading journals and conference proceedings from AIP Publishing and AIP Member Societies
This article suggests that although United Kingdom leisure studies and North American leisure sciences are characterized by different epistemological, methodological, and theoretical perspectives, they have both arrived at a similar recognition: their relative failure to develop an understanding of the societal, cultural, and individual meanings associated with leisure. The predominantly sociological leisure studies has adopted a society in leisure approach, exploring how broader sociocultural structures are reflected in leisure and largely ignoring issues of individual meaning. The predominantly sociopsychological leisure sciences, with its stress on positivist methodology, has often produced analyses of leisure without society and failed to address issues of the social and cultural meanings associated with leisure. Assertions about a “postmodern condition”; have highlighted the gaps in leisure studies’ understanding of leisure meanings, and critics within leisure sciences have argued that the predominance of one methodology mitigates against adoption of the qualitative methodologies necessary to address the increasingly important issues of leisure diversity and meaning.
This paper examines the ‘current-state-of-the-art’ of hospitality research. It is argued that hospitality research has yet to reach a state of maturity and that no clear articulation exists as to its role, content and future direction. These issues are discussed and a number of suggestions are made as to how hospitality research might be advanced towards maturity.
A yield management (YM) system is one of the most recent examples of systems development in the hotel industry. YM systems interact with global distribution systems, property management systems and front office systems. However, despite the prevalence of the term 'systems', little operational research or systems analysis has been conducted in the hotel sector. In hospitality research journals, yield management is the most researched aspect of hotel operations, but such research is largely conceptual, with limited examples of empirical or systems analysis. This study was designed to undertake, for the first time, a soft systems analysis of yield management in hotels and to develop a systems model. Research was conducted in a number of hotels implementing yield management. One of the case studies is presented to illustrate this. Using this conceptual model, YM theory is critiqued, YM practice is discussed, and subsequently a number of YM issues are identified.
Reviews the development of a systems approach to problem solving
and operational management, including the differentiation between hard
and soft systems. Argues that, given the occurrence in most problem
situations of both technical and human dimensions, a hybrid of
scientific, hard systems and soft systems methodologies will give the
best solution. The soft systems approach will ensure that the human
dimension is incorporated at an early stage in the process and that all
groups of people are involved in developing a solution. Within this soft
systems overview, hard systems and scientific techniques can be used to
optimize aspects of the solution.
`This book provides a clear and concise treatment of the history and theory of scientific research... recommended for research students in business and social sciences and as a supporting text for a course on research methodology' - Business Line A central question for all business, consulting, and research activities is what the methods, models, theories and statements that we refer to as knowledge are really about. The way in which a company is changing, a study is conducted, or the way that research is done, is to a large extent, influenced by the basic methodological approach one starts from, when considering which methods to use or develop. This volume discusses three different methodolog
Argues the case for interdisciplinary research in hospitality management. Education in the industry, by and large, does take this more holistic stance. Using a case illustrates the value and benefits of interdisciplinary research. One of the biggest problems is finding a suitable vehicle for presenting the research findings. Current journals tend to be too narrow in discipline focus. However, there is a growth in conferences etc. which take a more interdisciplinary approach and these are a possible solution. Hospitality management transcends many other subject boundaries, so it is important that research in these areas is made more accessible and credible to the world at large.
This paper reviews the state of the field of the sub-disciplines within UK management research, based upon the submissions of 94 UK higher education institutions to the Business and Management Studies Panel in the UK's 2001 Research Assessment Exercise (RAE). It offers observations on the UK model of the assessment of quality in, and funding of, research conducted in publicly funded higher education institutions.
The hospitality industry is frequently presented as a people industry. This paper argues that accepting this view requires our understanding of hospitality management to be social scientifically informed, because the social sciences alone are able to offer theoretically grounded interpretations of people and social events in hospitality. The success of these interpretations is dependent upon the methodology employed, and the paper identifies three areas of methodology crucial to the resolution of social issues in hospitality management.
This paper comments on the absence of any commonly agreed theoretical framework about hospitality management. A tentative proposition is made for a model which identifies the inter-dependent and inter-related elements of hospitality management which might be used as a basis for management teaching and development as well as for research.
Towards a General Theory of Hospitality Presented and Work-in-Progress Abstract published in
- B Brotherton
Brotherton, B. (2002b) Towards a General Theory of Hospitality. Presented and Work-in-Progress Abstract published in: Proceedings of the Eleventh Annual CHME Hospitality Research Conference, Leeds Metropolitan University
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