International Journal of Contemporary Hospitality Management: Volume 15 Issue 1

Restaurants and the tourist market

Beverley Sparks, John Bowen, Stefanie Klag

Previous research has shown that restaurants are an important factor in the choice of a holiday destination for some tourists. Research has also found that the restaurants at a…

Issues of security in hotels

Karen Groenenboom, Peter Jones

This article reports the findings of in‐depth interviews with security managers from some of London’s top hotels. What emerges is a range of different approaches to executing…

Groupthink and sports: an application of Whyte’s model

Charles P. Koerber, Christopher P. Neck

This paper utilizes Whyte’s groupthink recast framework to analyze the Major League Umpires Association resignation decision. Our analysis supports the importance of high…

Barriers to creativity in the hotel industry – perspectives of managers and supervisors

Chak‐keung Simon Wong, Wai‐Ling Loretta Pang

Aims to identify the job‐related barriers to creativity as perceived by managers and supervisors in the Hong Kong hotel industry. Two pilot tests using individual in‐depth…

The liberation of hospitality management education

Alison Morrison, G. Barry O’Mahony

Hospitality management higher education’s historic origins have resulted in a strong vocational ethos permeating the curriculum. Knowledge about hospitality has been drawn from…

Tourism and hospitality education in Brazil and the UK: a comparison

Tim Knowles, Rivanda Meira Teixeira, David Egan

Makes a comparative analysis between undergraduate level courses in tourism/hospitality in Brazil and those in the UK, building on work by Teixeira et al. Analyses courses…

Revolution to revolution: why is tourism booming in Cuba?

Chandana Jayawardena

Tourism in Cuba is a relatively unexplored area in terms of research. Therefore, the main purpose of this article is to shed some light on the past, present and future potential…

Inspirational Leadership: Henry V and the muse of fire

Hadyn Ingram

The Complete Guide to Food Service in Cultural Institutions: Keys to Success in Restaurants, Catering and Special Events

Hadyn Ingram