Reform of Hospitality English Teaching Based on the Educational Concept of Outcome-Based Education(OBE)

The Outcome-Based Education(OBE)educational concept,proposed by renowned American educator Spady,aims to guide students in mastering learning laws and ultimately achieving expected learning outcomes.The application of OBE educational concept in Hospitality English curriculum not only can effectively enhance the learning effect but also promote the reform of the Hospitality English curriculum,thus improving students’learning enthusiasm.Therefore,taking the Hospitality English curriculum as an example,this paper points out the existing problems in the teaching of this course and suggests the reform measures based on the OBE teaching concept,hoping to provide guidelines for related educational work.

How Corporate Social Responsibility Impacts Employee Identification, Psychological Benefit, and Customer Orientation in Hospitality Industry?

The literature supports the notation that corporate social responsibility(CSR)plays a vital role in engaging consumers and establishing strong relationships with the organizations.However,CSR needs to be comprehensively studied as internal marketing to motivate employees to improve customer services by fulfilling their needs.Accordingly,the current study determines the impact of CSR congruence and efficacy on employee-customer identification,psychological benefit,and customer orientation in the hospitality industry of Pakistan.The data from 276 frontline employees were collected using a purposive sampling technique through self-administered questionnaires and structural equation modeling was used to test the research hypotheses.The results found that perceived CSR congruence has a stronger impact on employee-customer identification,while CSR efficacy has a relatively stronger relationship with psychological job benefits and customer orientation.This study provides a significant contribution to the extant literature on using CSR as an internal marketing strategy to improve the frontline employees’ability to satisfy external stakeholders,i.e.,customers.

日本企业的“Hospitality”理念及启示

日本企业将"Hospitality"理念作为构筑人与人、人与社会和谐关系的准则和规范,在企业教育培训和人事考核制度中将这种理念的培养和考量作为重要一环,从而形成人与人齐心协力,具有连带感、体现一体化的工作环境和氛围,实现了顾客、员工、企业、社会的利益平衡和共赢局面。这对于缺少人文关怀、忽视人际关系、缺失社会责任的中国企业来说具有重要的启示意义。

Green Attitudes, Human Values, and Wellbeing among Hospitality Service Employees

This research aims to explore the intricate nature of the association between green attitudes and well-being in theworkplace. Based on the basic human value theory, this study attempted to unearth the moderating effects of itstwo main bipolar segments, namely self-transcendence-self-enhancement and openness to change-conservation.A quantitative approach with a sample of 1,532 hospitality employees from 35 European countries was used. Wefound that a green attitude contributes to deriving employee well-being. Further, we found empirical support forthe influence of human values, in the sense that this relationship is reinforced among the workers who are morealtruistic and receptive to changes. Moreover, this research suggests strategies oriented to reduce environmentaldegradation and achieve sustainable development in the hospitality sector. This article provides ideas to cope withthe challenges posed by COVID-19, particularly in the hospitality industry seriously damaged by the pandemicwhere the future of many jobs is in jeopardy.

论香港理工大学图书馆“Hospitality”理念及启示

文章从"Hospitality"一词的内涵出发,通过对香港理工大学图书馆的学习考察,介绍了理大图书馆的现状及馆藏特色.同时论述了理大图书馆在图书馆环境的营造、人性化的借阅方式、信息检索服务等方面内容,对国内各类图书馆建设具有较大的启示.

Gender Equality in Northern Province Hospitality Sector in Sri Lanka

The term ＂gender equality＂ describes the equal valuing of the different characters assumed by male and female. At present in Northern part of Sri Lanka, there is huge improvement in the field of hospitality. Nowadays, gender equality is very important in every workforce especially in the hospitality sector. Many countries are accepting the gender equality. After the ethnic war in Northern Province Tamil people without any discrimination, male and female are taking part in the field of hospitality. The main reasons for this change are economical breakdown and the interest of people towards hospitality field. There are more than 10 women staffs working in the hotel industry in the Northern part of Sri Lanka. The hospitality industry helps the women staffs to balance their families. Because Northern Province has many women leadership families. Most of the female workers （Captain of the families） are working as cleaning staff, front office assistance, assistance managers, managers, and training instructors in the Northern Province hotel sector. According to the authors＇ field visit, Northern Province hospitality sectors provide some security service for the female staffs such as hostel arrangements, no night shift works, and high security inside the hotel. The Northern Province hospitality outlet not only hotels but also catering service, self-employments such as sweets delivery for the fimctions and food cooking for the parties, house works are done by both genders because after the war, many families are affected by the economic poverty. According to the authors＇ data collection, more than 200 families are doing the self-employment jobs such as catering service for the parties, food issuing for the university students, sweets issuing for the functions. Female staffs are able to work with the good mentality as they come to the working field. Though there are educated people in Northern part of Sri Lanka, only a few are qualified in this particular field. Nevertheless, at present many Northern Province female students are studying hospitality degree at University College of Jaffna. They come from different districts, mostly from Northern Province. The women hoteliers are not only capable in front office but they are also able to work in human resource department, account department, kitchen department, housekeeping department and security service department. At last, it is noted that hospitality is the key factor in the long-lasting sustainability of the economic system of the Northern part of Sri Lanka. In the future, the Northern part of Sri Lanka hospitality sector will improve a lot without any gender discrimination, because at present, the students are studying hospitality degree for their great future. It is a sustainable activity for the Northern Province hospitality sector without gender discrimination.

Comparative Analysis of Hotel Classification and Quality Mark in Hospitality

This article makes a comparative analysis of hotel classification and quality mark in hospitality, aiming, primarily, to eliminate the confusion among these concepts regarding the role, the objectives, the procedures, and the purpose of these regulations and instruments used in the hotel industry. In this sense, the concepts of hotel classification （classification systems of the European Union （EU） member states） and the quality mark in hospitality （within the EU countries） are analyzed. The research methodology involved activities of collecting, processing, and interpreting information on issues of classification and quality brand in the hotel industry, nationally and internationally, using a vast amount of documentary material （books, studies, journals, legal regulations, Internet databases, etc.）, making objective and analytical observations, theoretical analysis, benchmarking, and content analysis. The research results provide information which eliminates the confusion between the two concepts, providing clarification on the role, objectives, and procedures of the hotel classification purposes, namely, quality label in hospitality. Research highlights the similarities and especially the differences between the hotel classification and the quality mark in hospitality. The conclusions of this paper contribute to clarifying concepts： hotel classification and quality mark in hospitality, including important and useful information for the specialists in tourism and business operators in the hotel industry. In this regard, hotel classification is a coded form of synthesis of the comfort level and range of services, and the quality label is a model of good practices for implementation and certification of the hotel services quality. The classification system may be compulsory or voluntary （varies from country to country）, while the quality mark is always voluntary. Classification of hotels is based on the star system （1-5 stars）, and the quality brand is based on awarding the quality mark symbol.

Foodservice Quality: Identifying Perception Indicators of Foodservice Quality for Hospitality Students

This study uses an expert perspective to identify indicators of foodservice quality as perceived by hospitality students. A 3-round modified Delphi method and an expert panel comprising culinary arts instructors, master chefs with >10 years of experience, and senior foodservice industry executive managers were used to define and identify these indicators. The developed foodservice quality framework includes 2 categories, the product and customer, which comprise 57 indicators in 6 dimensions. The results of this study provide a clear direction for further studies and applications for hospitality professionals, educators, and students.

Migration, Gender, and the Hospitality Industry: Exploring the Use of Female Emotional Labour Within the Hospitality Industry

Emotional labour is an important aspect of the service sector as it is related to the psychological wellbeing of employees and organisational performance.Therefore,this research examines motivations behind female migration and impacts of emotional labour within the hotel industry.Emotional labour is linked to employee motivations and employee performances within the hotel industry to illustrate the length of emotion applied by female migrants while conducting their duties in hotels,the consequence of which causes female migrant workers larger emotional burnout than their fellow male colleagues.The topic is critically reviewed based on available literature discussing this topic.

Motives and Commitment of Entrepreneurs in Hospitality/Tourism Firms in Port Harcourt

This aim of this study is to provide both theoretical and empirical insights on entrepreneurs’ motives and commitments in the hospitality and tourism industry in Nigeria, using simple descriptive statistics and complemented with interviews. The study adopted an exploratory research methodology to explore the phenomena of motives and commitment, using descriptive statistics, particularly mea, and standard deviation to present the extent of occurrences in the study subject. The study is based on a sample of 120 entrepreneurs who are owners of small restaurants in Port Harcourt, Rivers State. The results show that entrepreneurs in the hospitality industry are mostly motivated by family related factors such as family tradition, family situation, family line of business, and family prestige. Societal factors are more prominent in the list than both personal and income, financial considerations. The least considered factor that motivates a business start-up is finance or income. The results also suggest that although, entrepreneurs are highly committed to starting and growing their own businesses and are willing to do anything that will help achieve this objective including significant personal sacrifices, they are however, not willing to compromise their family lives.

Predicting Alcohol Consumption in Hospitality Populations Using Sense of Coherence

This paper aims to introduce the claim that hospitality students and hospitality employees drink more alcohol than other students and employee groups and to explore and explain this alcohol consumption disparity using the sense of coherence （SOC） construct. Using a web-based questionnaire, college students were recruited, surveyed, and classified into hospitality and non-hospitality majors. Self-reported alcohol consumption, SOC, and a variety of demographic variables were measured. A total of 930 students participated of which 59.4% were female and 28% were hospitality majors. About 47% of hospitality students, 33% of other majors, 43% of women, and 38% of men were classified as at-risk consumers of alcohol. The overall SOC score was about 139 with a range of 69-191. None of the sub-populations differed significantly in SOC. While SOC does not predict major or occupational choice, SOC is a predictor of risky alcohol consumption.

A Study of Sports Hospitality at the Rugby World Cup 2019 for a Tourism Experience Product: A Consideration from the Viewpoint of Eliminating Overtourism in Spectator Sports

In this research project,we focus on sports hospitality at the Rugby World Cup 2019 as a practical example of the qualitative pursuit of sports tourism in the Japanese tourism industry.STH Japan K.K.,Japan’s first company specializing in sports hospitality,hosted the first mega sports event held in Japan.A similar spectator service will next be implemented at the Tokyo Olympics and Paralympics.Sports hospitality is a new way to enjoy watching sports by adding a meal and entertainment before and after the match to the event ticket.Positioning and using sports hospitality as a tourism experience product,we can use qualitatively designed creative and effective methods that professional human resources could provide to tourists.This research project provides an overview of tourism experience products,looks at their economic effects at the Rugby World Cup 2019,and the sales results of the sports hospitality at the event.I conducted an observation survey at the Rugby World Cup 2019 Scotland vs.Samoa match held at Misaki Park Stadium(Kobe,Hyogo)on September 30,2019 focusing only on tourism products in that framework.I also conducted a qualitative survey on March 18,2020 in a semi-structured interview format with STH Japan K.K.senior advisors.The research results revealed the possibility of eliminating overtourism in spectator sports and the lack of sports hospitality spaces in Japan.Usually,when watching a sports match where many spectators gather,the uniform start and end times cause crowding and overtourism.The conventional challenge has been to create tourism products that reduce congestion and provide an enjoyable tourism experience.Sports hospitality is effective for relieving the stress caused by overtourism in spectator sports.In order to solve the shortage of sports hospitality spaces,one issue to consider is the deregulation by the government.

Is It Competent Enough for Handling Foodservice Quality？ From the Students＇ Viewpoint of Self-perceived Competence and the Contribution of Hospitality Course

This study evaluated the self-perceived importance and competence with regard to foodservice quality of hospitality students in Taiwan. The study used a 6-dimension food quality scale to gather self-assessed data from student participants. A total of 400 questionnaires were sent out, with 355 （88.75%） returned, validated, and used in research. In the dimension of perceived importance, participants placed the highest importance on ＂food safety＂ and the lowest importance on ＂food characteristics＂. In the dimension of competence, participants placed the highest competence on ＂service quality＂, while the competence concerning ＂culinary skill＂ was lower. An importance-performance analysis （IPA） identified ＂food safety＂ as showing the greatest be improved among the six dimensions. The courses and internship experience predicted 26.4% of the variability in perceived competence of foodservice quality. Both the two variables showed a statistical significance. The culinary courses had a greater impact on food quality-related perceptions than did either hospitality professional or general management courses. Finally, this study identified that the school courses had a positive contribution to the competence of foodservice quality and with hospitality students who completed school courses having better quality perception competence than those who had not.

Excess Returns in Hospitality Stocks

Performance of hospitality stocks and financial ratios are relatively well discussed topics in hospitality finance. The current study contributes to the body of knowledge by attempting to identify if certain groups of hospitality stocks continually outperform market and if selected financial ratios can predict excess returns. Hospitality stocks betas were computed and most recent five-year annual returns were utilized for analysis. Study used Jensen＇s alpha to determine excess returns for various hospitality segments studied. Six major ratios were operationalized to determine the predictability of excess returns in hospitality stocks. Overall, the excess returns in hospitality company stocks were positive but no significance was found with an exception of one year. Out of six selected ratios, cash flow per share was determined to have significant predictive power for excess returns. In conclusions, study provides important implications for the investors and industry decision makers.

Corporate Social Responsibility （CSR） in the Hospitality Industry： Challenges and Practices in

This article aims to identify the challenges in the hospitality industry in Sao Luis, Maranhao, Brazil, with the perspective of developing an organizational culture that enables the practice of corporate social responsibility （CSR）. This study method was qualitative, exploratory, and descriptive （Richardson, 1999）. The data were collected by interviews with leaders of national and international chain operating hotel companies in Sao Luis （June 2013）, using the technique of content analysis. The theoretical framework was developed upon the concept of human resources management （HRM） and CSR. The research findings confirm that CSR is considered as a business strategy and that it contributes to personal and professional fulfillment of employees due to the offer of some benefits, such as remuneration and career plans, pleasurable work environments, awards, and recognition. Beyond that, findings also revealed that the hotels develop CSR activities, particularly focusing on employees, in order to provide guests＇ satisfaction. The main conclusions are： （1） Leadership is essential to build a culture that leads to a collective involvement in CSR actions; and （2） HRM is considered as a strategic tool for the development of CSR.

Imperatives for Teacher Empowerment in Devising Extension Education as Part of the Holistic Curriculum for Hospitality and Tourism Domains： A Conceptual Study in Indian Context

The role of educator or teacher in the Indian context is circumscribed by the objective of social transformation as articulated in the Indian National Movement and later enshrined in the Preamble to the Indian Constitution, in the Fundamental Rights, and in the Directive Principles of State Policy. Extension, which is the additional dimension of professional practice among teachers at higher education, can be used as a revolutionary tool to modify the existing slogan of ＂education for all＂ to ＂education for all and forever＂, thereby making the ＂lifelong education＂ a reality. This conceptual paper addresses the twin needs of preparing the students for individual growth as also to facilitate them to contribute to social development. It focuses on the inclusion of the measures required to be taken for providing social consciousness and sensitivity, as this happens to be a neglected part of the curriculum. The extra effort so needed to build community-based activities presupposes the requirement for professional training to be given to the hospitality and tourism educators as a continuing education initiative.

Evaluation Model of Residents' Hospitality in Tourism Destination

The hospitality spirit of tourism destination is one of the sources of destination comparative advantage,and it is also an important factor affecting the quality of destination products.From the perspective of tourists’ perception,analytic hierarchy process is used to construct the evaluation model of residents’ hospitality in tourism destination from two aspects:the behavioral expression of individual hospitality and the atmosphere performance of social hospitality.The research could provide reference basis for managers evaluating the hospitality of residents in tourism destinations.

A Content Analysis of Hospitality Reports from the Center of Hospitality Research in Cornell University: 2001-2014

This article analyzes 186 hospitality reports from the Center of Hospitality Research in Cornell University. Objectives of the study are to (a) profile the content of hospitality report of the Center of Hospitality Research;(b) identify differences between the findings of hospitality journals research and the results of hospitality reports in the Center of Hospitality Research;and (c) derive emerging trends and make suggestions on future directions regarding hospitality research with industry professionals in the Center of Hospitality Research. Content analysis results showed that the differences between hospitality reports in the Center of Hospitality Research and other journal exit in the research theme and unit of analysis. Finance in the Center of Hospitality Research was increasingly popular, while human resources in other journal were emphasized. The Center of Hospitality Research focused on individual behavior, as well as organizational behavior, while other journal mainly focused on individual behavior. According to the results, hospitality reports in the Center of Hospitality Research will lay more emphasis on finance and decline the research of human resources. Multiple-authorship and collaboration with industry professionals and scholars from other universities will be popular in the Center of Hospitality Research.

How Do Hospitality and Tourism Undergraduate Students Learn？ From a Perspective of Learning Styles

This theoretical paper presents the influence of learning styles and culture values on facilitating undergraduate students＇ learning. Learning styles describe the way people process information. Many learning style inventories have been developed and applied widely, for example, Kolb＇s Learning Style Inventory （LSI） and Honey and Mumford＇s Learning Styles Questionnaire （LSQ）. However, limited research has been conducted in the field of hospitality and tourism higher education, particularly in eastern culture. Past research in the hospitality and tourism higher education did not reveal if certain learning styles can contribute to better learning outcomes, however, there is a significant difference in preferred learning styles of students in terms of different cultural values. Therefore, it makes it pivotal to consider the influence of culture difference when examining how learning styles contribute to better learning outcomes in future research. Therefore, hospitality and tourism educators can properly plan useful strategies to accommodate different learning styles and enhance students＇ learning.

Study on Full English Teaching of Hospitality Management in Application-oriented Undergraduate Universities

With the emergence of development of international integration,the domestic education also attaches great importance to English discipline.The hospitality management of application-oriented undergraduate universities demands high standard for English.The hospitality management of some domestic undergraduate universities has reformed the traditional English teaching mode and adopted the Full English Teaching mode.However,due to the lack of high-quality English teachers,the single teaching methods,and the lack of support from university for Full English Teaching,the actual effect of Full English Teaching is not ideal.Through investigation and analysis of an undergraduate university,this paper finally puts forward countermeasures against the deficiencies in the Full English Teaching mode so as to improve the professional quality of the teaching staff,adopt diversified teaching means and enhance the school’s support for English teaching.