Okumus, F. (2011), "Editorial", International Journal of Contemporary Hospitality Management, Vol. 23 No. 7. https://doi.org/10.1108/ijchm.2011.04123gaa.001
Emerald Group Publishing Limited
Copyright © 2011, Emerald Group Publishing Limited
Article Type: Editorial From: International Journal of Contemporary Hospitality Management, Volume 23, Issue 7
We have seven articles in this issue. The first article by Gina Fe Causin, Baker Ayoun and Patrick Moreo is about expatriate issues related to the hospitality industry. The authors collected data from lodging organizations with membership in the International Hotel and Restaurant Association (IH&RA). Results of this study suggest that opportunities do exist for international hotel companies to better prepare hotel expatriates for foreign assignments by integrating more effectively issues of cultural awareness into their preparation programs. The article by Jason Paul Koenigsfeld, Joe Perdue, Hyewon Youn and Robert Woods aims to update previous studies conducted on important managerial competencies used by private club managers by examining the importance and frequency of use of management competencies applied to the private club industry. This study used a sample of 800 randomly selected private club managers. Study results indicate a change in what club managers do between 2002 and today. Overall, accounting and finance, human resources and food and beverage competencies remain highly important as well as the most frequently used. In the third article, Ingrid Lin and Karthik Namasivayam examine the different restaurant tipping systems on perceived fairness, distributive justice, and control from employees’ perspective. Study results indicate that when the service charge is added onto customers’ bill and onto all tips collected for equal distribution among servers, this enhanced the employees’ perception of fairness and distributive justice.
In the following article, Henry Tsai, Steve Pan and Jinsoo Lee synthesize published hospitality financial management research from 1998 through 2009. They identified 98 published papers that represented the major work and efforts in expanding the body of knowledge in both the theoretical and practical perspectives of hospitality financial management. This should be a highly useful article for practitioners, researchers and academics in the hospitality accounting and finance field. In the next article, Ziqiong Zhang, Qiang Ye and Rob Law examine whether and how hotel class, attributes of the room, quality, location, cleanliness, and service influence room rates in hotels. Using data from New York, their empirical findings suggest that room quality and location are important determinants of room price, but attributes that can influence room rates differ greatly among hotel segments.
Robin B. DiPietro, H.G. Parsa and Amy Gregory look at the relationship between quality, service and cleanliness (QSC) inspection scores and financial performance in quick service restaurants. They collected restaurant QSC inspection data from 25 quick service restaurants of an international chain over a period of 18 months. Audited financial data were also collected for these participating restaurants. The authors found that contrary to the commonly held belief, the relationship between QSC variable and restaurant performance is weak. In the final article, Dev Jani and Heesup Han examine factors that contribute to increasing full-service restaurant customers’ behavioral intentions. According to study results, affect is noted to be a major contributor to both customer satisfaction and behavioral intentions.
We hope that our readers find all the articles published in this issue timely, relevant and useful.
Fevzi OkumusEditor-in Chief