International Journal of Contemporary Hospitality Management: Volume 15 Issue 2

Work values of Chinese food service managers

The purpose of this study is to provide relevant information for non‐Chinese hoteliers and caterers who plan to engage in the Chinese food service industry within or beyond…

Palestinian tourism: a period of transition

This research is designed to investigate the status of tourism in the parks of Wade Al‐Badan, which is located near the city of Nablus, in the West Bank, during the period of…

Practical time series forecasting for the hospitality manager

One of the most basic pieces of information useful to hospitality operations is gross sales, and the ability to forecast them is strategically important. These forecasts could…

Lodging quality index (LQI): assessing customers’ perceptions of quality delivery

No matter how much effort is placed into producing quality service, the true test lies in the perception of customers. To assess this perception, lodging executives have only a…

A study of hotel guest perceptions in Mauritius

Hotels in Mauritius have faced difficult times during the 1990s because of changing customer demands and increasing competition from other tourist destinations like the…

Service quality and human resource practices: a theme park case study

This article uses a case study approach to examine how human resource practices affect the delivery of guest services at a large theme park. The theme park uses a four‐pronged…

Smoking policies in UK pubs: a business opportunity?

The article considers the changes in the structure of the UK pub sector and the falling pattern of trade which occurred at the same time. This meant that the competition within…

Modernizing the Croatian tourism industry

Describes some of the characteristics and possibilities for improving the Croatian tourism industry. The main characteristics of the industry are inadequate service levels…

Understanding the Hospitality Consumer

Understanding Neuro‐Linguistic Programming in a Week