Childhood obesity in America is reaching epidemic proportions. This study explored whether daily online lunch menu information was sufficient to enable parents to advise their children about healthy and unhealthy menu choices in 350 Texas middle schools and whether online menu information strongly correlated with the descriptions of the offerings given by 52 school cafeteria managers in telephone interviews. Although schools are making efforts to describe their offerings, they are not vigorously taking advantage of the opportunity to aggressively inform or educate. They are not coding their descriptions in such a way as to explicitly brand food as healthy or unhealthy. They are also not labeling food as generally required by law for consumer services that provide food (except for the fresh produce that lines supermarket shelves). Instead, they only briefly describe what they are serving in the way of fruit in one or two word snippets. Finally, cafeteria managers’ online descriptions were inconsistent with what they described in interviews. Online and verbal descriptions were sometimes contradictory, raising questions about the accuracy of either type of description.
This study examined the relationships between the six benefit types and customer loyalty through trust and satisfaction in integrated resorts. A self-administered survey was developed based on previous studies in customer loyalty and was distributed through e-Reward online survey panel. The findings showed that only financial gaming benefits, functional gaming benefits, and psychological non-gaming benefits had impacts on customer attitudinal loyalty and customer behavioral loyalty through trust and satisfaction in integrated resorts. Besides, functional gaming benefits had the most influence on customer loyalty through trust and satisfaction. This study extended existing literature in integrated resorts by showing that benefit types in a loyalty program can build customer attitudinal loyalty and customer behavioral loyalty in integrated resorts. This study also examined different types of benefits affect customer loyalty in different degrees. For operators of integrated resorts, understanding how different benefits of a loyalty program affect customer loyalty will allow them to modify their loyalty programs effectively to increase revenue and maintain customers.
This study aims to examine the motivation, experience and benefits of Nepalese domestic tourists visiting the seismic memorial sites after the 25 April 2015 earthquake (known as Gorkha earthquake). A total of 403 surveys was gathered from seismic sites of Nepal (Kathmandu, Bhaktapur and Patan). Data were tested to analyze why the tourists are interested in disaster sites and how their experience during their visit impact the benefits of the visits. Additionally, partial least square structural equation modeling (PLS-SEM) was employed to test the relationships among tourist motivations, experiences, and perceived benefits at the dark tourism sites in Nepal. Among the five motivational factors discovered, the empirical results depict that emotional reaction is the strongest factor of the dark tourism motivation, affecting both cognitive and affective experiences. Additionally, this study confirms that cognitive experience is more influenced by dark tourism motivations than affective experience. Among the four experience factors examined in the study, self-reflection is found to have the strongest impact of three aspects of perceived dark tourism benefits, such as knowledge gain, fulfillment, and appreciation. Overall, the findings of the study provide important implications to the management sectors of dark tourism sites, enhancing the importance of providing cognitive experiences (i.e. distributing the educational materials about the dark tourism events and offering the knowledgeable tour guide who can guide the sites) and affective experience of the tourists (storytelling about the events, organizing educational and volunteering programs at the sites). Further, this study contributes to the limited literature in the context of dark tourism and provide important managerial and practical implications based on the case of Nepal earthquake in 2015.
Research is needed that examines the effects of kiosk technology on restaurant operational performance measures, such as total sales. The study employs a 2X2 between-subjects field experimental design to empirically test the hypothesized relationships proposed in the research model. The data collection site was Burger King located in the student union of a large Tier 1 research university in southwest USA. The independent variables included ordering method (kiosk vs. cashier) and operational volume (peak vs. off-peak). The dependent variables were cognitive and affective attitudes, behavioral intention, satisfaction, sales per person, and order time. Consumers at Burger King were approached before they started ordering their meal to ask for voluntary participation. If they agreed to participate, they were randomly assigned into two test groups. Participants in one test group used kiosk technology to order their meals, while those in the other test groups spoke with a cashier to order their meals. The same number of participants were recruited from peak and non-peak volumes. The seconds used to order was observed and recorded after consumer engagement with the ordering method. After participants ordered, they completed a paper survey that measured their behaviors while ordering with each method and asked participants to indicate total purchase amount. Results of 192 surveys indicated to different extents that consumer behaviors were more positive with kiosk technology. Affective attitude results, however, were insignificant. On average, kiosk technology was found to be a faster method of ordering in quick-service restaurants, but it yielded less sales than when the consumer ordered from a cashier.
Development is important to the initial phase of a new restaurant multi-unit manager (MUM), and appropriate training should be conducted in concert with acceptance of the position. The purpose of this study is to explore the need for individual training of restaurant MUMs in order to facilitate a smoother transition between executive level management positions. The exhaustive literature review aided in the creation of three research questions to be answered through the interpretation of collected interview data. Restaurant MUMs were invited to participate via LinkedIn, a social media network for professionals. Semi-structured interviews were conducted with 17 restaurant MUMs over a two-week period and then transcribed into Word documents and uploaded into ATLAS.ti for analysis. The use of tools within ATLAS.ti, such as network mapping and semantic layouts, allowed the researcher to interpret the correlation between codes and themes created and therefore, answer the research questions. Conventionally, managers have to leave their restaurants or area for many days in order to obtain the necessary training to be more effective in their positions. This study has concluded that while MUMs are aware of their tasks and responsibilities, they are not aware of training available in order to gain the skillset necessary to complete the tasks. Blanket training programs will not work for MUMs, they need training to be customized to such areas as new openings, wide-spread markets and the changing workforce. More courses in developing others need to be implemented so MUMs can learn the skills needed to properly develop their managers into leaders.
This experimental study examined the source-message congruence effect on source credibility by manipulating the congruence of the reviewer’s profile information (travel interest, geographical location) with no changes in the review content. the congruence effect was found to influence perceptions of the reviewer’s expertise in a travel interest. This finding suggests that revealing the reviewer’s travel interest can assist the credibility assessment of travel reviewers-particularly in terms of expertise-within the category of a travel interest. the refined classification of travel reviewers based on their travel interests can improve their usefulness as information sources for prospective travelers’ information searches. These attributes can further be employed as search cues if embedded in the reviewer’s profile.
The purpose of this study is to examine hospitality and tourism students' attitudinal process shaping their intentions to work in the sustainable industry. The cognitive-affective-conative-attitude framework is used to examine students' intentions to work in the sustainable industry. This study proposes that intentions to work in the sustainable industry is as a result of students' satisfaction of and affective engagement with programs teaching sustainability courses. Sustainability knowledge, program perceptions and perceived value on sustainability education are identified as the factors impacting satisfaction and affective engagement. Four hundred sixty responses were collected from 14 institutions in the U.S. and Asia. A total of 342 responses were used to test the hypotheses. Factor analysis is used to identify the independent variables of the study, and multiple regression analysis is used to test the hypotheses. The results reveal that students´ satisfaction of programs teaching sustainability courses is as a result of their perceptions the program. Affective engagement with the programs teaching sustainability courses is as a result of their perceptions of the program and perceived value on sustainability education. The findings also provide evidence that affective engagement and program satisfaction are directly associated with intentions to work in the sustainable industry. Finally, the findings provide important implications to ensure sustainability is increasingly integrated into the hospitality and tourism curricula.
When asked to identify what characteristics are needed to fulfill an entry level management position in their companies, recruiters replied they were looking for someone “good”. When asked why they are enrolled in a 4 year hospitality program, a student may say to acquire a “good” job. The purpose of this study was to investigate the word “good” as it relates to hospitality industry recruiters in fulfilling an entry-level management position, as well as the hospitality management students perspective of “good” related to acquiring an entry level management position upon graduation from a four year hospitality degree program. This study investigated characteristics, skills, experience, and education of an entry-level manager, as defined by hospitality industry recruiters and hospitality students as “good.” There are opportunities to ensure that development is relevant and valued by both organization and students, through greater understanding of which competencies the industry recruiter is looking for in a “good” entry-level manager. Examples of good practice that enable development of existing talent should be published, in order that industry, academia and college graduates can learn from each other. Industry will ultimately determine the strengths and weaknesses of each four year hospitality degree program, based on whether or not they are able to recruit “good” entry-level managers from the program’s graduates.
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