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231 research outputs found
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Employees’ Perceptions of Food Waste in Hospitality
No full textWaste creates problems, including food waste, which this research focused on: eighty-eight million tons
of food waste is produced yearly in the European Union. Concerned by the revelation of the quantity of
food, research was conducted in the hotels and restaurants to investigate practices, attitudes, and
beliefs of employees regarding food waste. Most employees reported trying not to create excessive food
waste in their workplaces, and attitudes that suggest a reasonable amount of environmental awareness
IDENTIFYING THE CHANGING ROLES OF THE HOTEL CONCIERGE IN CROATIA
No full textConcierge services are a unique manner of contact between a guest and the hotel. Their
services exceed what is considered to be within their hospitality roles (reservations, booking
trips, personalized service...), and they are challenged by the emergence of new technological
advancements. 20 Croatian concierges were surveyed, in selected 4-and 5-star hotels across
Croatia. Questionnaire measured the overall perception of the participants with the level of
agreement to the questions about the change in technology, guest requests and concierge roles.
Results show the mean factors of agreement that support research questions and expectation.
Conclusions are drawn from the fact that, despite having access to technology, hotel industry
should still give personalized service through their concierges. Due to the small sample size,
we can deem these results as preliminary. They can be used as a foundation for future research
on this topic since there is a scarcity of them published
Enhancing Guest Experiences in Dubrovnik’s 5* Hotels:
No full textThis study focuses on investigating the role of sensory stimulation and how it enhances the
customers' experience in luxury hotels in Dubrovnik, Croatia. This paper aimed to answer three
research questions; is there a link between sensory stimulation and customer satisfaction, which
senses provide a memorable experience, and which out of the five senses are alpha to creating high
customer satisfaction. Primary research was done through content analysis; examining online
comments through TripAdvisor.com of five 5* luxury hotels. The research consisted of 75 hotel
guest reviews in total, that were closely chosen based on the mentions of keywords indicating
sensory stimulation. Results show that there is a positive correlation between sensory stimulation
and guest satisfaction. Implications for the sense of smell and sound were overlooked which could
alter the experience of the guest. Further study should be done for future researchers to have more
qualitative research to benefit in future studies
Training Seasonal Employees in The Hospitality Industry
No full textThis research paper investigates the challenges faced by seasonal employees in the hospitality
industry and the training needs to address these challenges. The study collected qualitative data
through 5 interviews with hospitality experts and a focus group with 5 seasonal employees. The
findings reveal that seasonal employees face significant challenges during peak seasons, including
understaffing, burnout, language barriers, cultural sensitivity, and customer service. The research
suggests that current training for seasonal employees in the hospitality industry is inadequate, with
a lack of emphasis on personalized, motivational training. Some aspects that should be focused on
during training include customer service, language skills, cultural sensitivity, and destination
knowledge. The research highlights the need for hospitality companies to identify challenges and
provide effective training to prepare seasonal employees for their roles, ultimately leading to
higher guest satisfaction, employee retention, and increasing the destination standard
COVID-19 Pandemic: A Turning Point for Tourists' Perceptions of Dubrovnik
No full textThis study aimed to explore the impact of the COVID-19 pandemic on tourists' perceptions of
Dubrovnik. Prior to the pandemic, Dubrovnik experienced overcrowding issues, prompting
concerns about the sustainability of mass tourism in the city. The pandemic offered an
unintentional reset, and this research sought to evaluate whether this situation has led to a
change in tourists' perceptions during and after the pandemic. A directed content analysis
approach was employed to analyze 298 TripAdvisor reviews of Dubrovnik's top five attractions
across four tourist seasons. Reviews were categorized according to cognitive and affective
image, destination loyalty, and overall satisfaction. The results showed a significant positive
shift in tourists' perceptions of Dubrovnik during the pandemic. The study suggests that the
COVID-19 pandemic has positively impacted tourists' perceptions of Dubrovnik, highlighting
the importance of sustainable tourism practices and the need to balance tourism benefits with
potential negative impacts
TECHNOLOGY ACCEPTANCE IN RECRUITMENT AND SELECTION PROCESS – THE USE OF PUSH NOTIFICATIONS AND MESSAGES
No full textIn today’s fastchanging
world, it is rather difficult to advance in something unless current trends
are followed. The same statement is applied to HR department professionals and the way they do
the recruitment and selection process. This paper investigated the usage of push notifications and
messages, an existing but not as used information technology tool, within the context of
recruitment and selection. A questionnaire was distributed to 106 college students from different
year levels and study programs. This questionnaire was meant to measure different technology
acceptance model variables and their effect on the attitude towards using these new information
technologies. Results show that there is a positive correlation among the tested variables. Having
this information, the HR professionals should try to implement these communication tools in order
to be more relevant, efficient, and appealing to job candidates
Social Media Platforms as Destination Information Agents
No full textWith the rise in social media popularity travelers are keen on posting travel experiences through their social media profiles. Typically, the traditional platforms such as TripAdvisor and Expedia serve as reliable online travel review platforms for travelers to share their opinions, trip activities and overall experience at a destination. Textual reviews have helped future travelers to become informed about the destination and facilitated researchers to determine the travelers’ perception and satisfaction. However, the video travel reviews bring a whole new dynamic in online travel reviews. Furthermore, social media platforms provide travelers with opportunities to both review and create reliable and useful travel related content. The results of our study show the discrepancies and similarities between three social media platforms: YouTube, Instagram, TikTok. The total of 120 videos were analyzed in a mixed comparative content analysis method in determining the differences and commonalities between the selected platforms. The qualitative results indicate the identified attribute categories in 120 analyzed videos across platforms, meanwhile the results with statistical differences and similarities are discussed
Online vs. In-Person Foreign Language Learning: Students’ Perception
No full textIn the era of digitalization where technology is evolving every day and changing all aspects of
our lives, education and learning are not excluded. This research investigates the shift to online
learning with the focus on foreign language learning. The aim of this research was to compare
online learning with in-person learning and to find out whether students were satisfied with this
new format of learning. The research was conducted with an online electronic survey created
with Google forms which was distributed to RIT students at Dubrovnik and Zagreb campus.
There were 41 participants. The results showed that there is a gap between students’
expectations and students’ satisfaction. The biggest gap discovered was students’ dissatisfaction
with the atmosphere and interaction with other students. This research shows that there is an
aera for improvement and educational institutions and instructors need to find a way to adapt
technology to support human learning
Recovery of the Tourism Sector of Ukraine from Russian Invasion
No full textThe purpose of this research paper is to examine how Russia's invasion of Ukraine has affected
the travel and tourism sectors and how Ukraine can benefit from the POCTOS (post-conflict
tourism opportunity spectrum) framework after it is applied to the tourism recovery. The
invasion, which started on February 24th, 2022, left the country with significant losses, emotional
distress, and economic uncertainty. One of the country's sources of revenue, the tourist industry,
has been negatively affected. The study aims to respond to two key research questions: whether
tourism recovery can serve as a pillar for Ukraine's post-war recovery, and what conditions are
necessary for the tourist industry to revive after being exposed to the Russian invasion. The study
is based on a thorough examination of the relevant literature as well as secondary information
obtained through a survey that 33 stakeholders in the Ukrainian tourist sector filled out. The
purpose of this study is to offer insights into how Ukraine might start to restore its tourist
business after such a tragic occurrence by looking at these topic
Sommeliers' Creativity vs. Basic Rules in Food and Wine Pairing
No full textVarious rules, guidelines, and strategies can be found for food and wine pairing, which nowadays have become a norm in modern hospitality. This paper investigates those principles and evaluates sommeliers' creativity in pairing decision-making. A survey was distributed to ten sommeliers asking them to do pairings for ten listed wines. The answers were put in two categories: strictly following the rules and using a creative approach. Results suggest that most sommeliers stick to the basic rules and principles, while a significant difference was noticed among red and white wines. White wines give more space for creativity, while red wines require following the rules and being more attentive. Implications for sommeliers involve adhering to the structure of the wine and not letting food overpower the wine if the wine is in focus