International Journal of Contemporary Hospitality Management: Volume 13 Issue 6

Analysis of training and education needs of mainland Chinese tourism academics in the twenty‐first century

Hanqin Qiu Zhang, Terry Lam, Thomas Bauer

China’s tourism and hotel education at tertiary level started in the late 1970s. A lack of qualified tourism educators and employees is a common concern for all levels of Chinese…

What do Norwegians think of US lodging services?

Joseph S. Chen, Yuksel Ekinci, Michael Riley, Yooshik Yoon, Stina Tjelflaat

This research is to explore Norwegians’ image of US lodging facilities with a two‐stage perceptual survey of Norwegian residents. Focus group surveys are first conducted to…

Internal service encounters in hotels: an empirical study

Alexandros Paraskevas

Over the last two decades, the hospitality industry has witnessed a considerable shift of focus towards customer orientation, however, the vast body of the relevant hospitality…

An analysis of the competitive strategies of hotels and travel agents in Hong Kong and Singapore

Kevin K.F. Wong, Cindy Kwan

Hotels and travel agents struggle constantly to innovate and conceive new business strategies to meet the ever‐changing travel needs and diversity of demands from the increasingly…

Why do middle managers in hotels burn out?

Ian Buick, Mahesh Thomas

This paper details the results of research undertaken on middle management burn‐out in hotels within a 50‐mile radius of Cincinnati, Ohio, USA. The research explores the effect of…

Challenges in international hospitality management education

Chandana Jayawardena

Today, hospitality educators are faced with various challenges. Understanding multi‐ethnic and multi‐national student mentality is seen as the key challenge for educators involved…

What information do customers use when choosing a restaurant?

Marta Pedraja, Jesús Yagüe

The need to acquire restaurant services may be motivated by various reasons but, whatever the reason, the potential customer has to search for information on the desired service…

Public House and Beverage Management: Key Principles and Issues

Hadyn Ingram