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In recent years, speedy development of Taiwan’s hotel industry intensifies market competition, customers’ demands on hotel services quality also increase with the increase of their consumption consciousness, and their demands on hotel types diversify, therefore hotel industry should concern on their unique management services quality brought by their different hotel types. The current designed service system or service transmission process may fail to meet customers’ demands owing to emphasizing degree gap in service quality. What is worse, it is difficult for hotel industry to actualize complete customer segregation and to provide customized services, therefore comprehensive understanding of customers’ demands on the service quality of different types hotels would contribute to operating management improvement of Taiwan hotel industry. This paper divides Taiwan hotels into three types: international tourism commercial type, holiday type and motel, the general hotels. It studies the emphasize degree gap in service quality between the industry and the customers. Data analysis shows that service quality gap (perceived gap) of hotels of different types exists in several quality aspects; what’s more, the perceived gaps, service quality aspects, and its items of different types of hotel are also different. After an integrated analysis, this paper puts forward a general and customer‐oriented quality item suitable for hotel industry to shorten the perceived gap of service quality, so that the hotel industry could design a service system and service transfer system, which could meet most lodging customers’ demands in the context of pluralized customer sources.

This study aims to examine how operator type moderates the relationship between hotel information technology (IT) expenditures and operating performance.

By adapting and extending O’Neill et al.’s (2008) and Hua et al.’s (2015) research, this study constructed an empirical model and tested proposed hypotheses, with Newey and West (1994) errors computed to accommodate potential heteroscedasticity and autocorrelation issues.

Operator type moderates the impact of hotel IT expenditures on operating performance. In particular, it appears that the operator type of franchising exerts a stronger moderating effect compared with other operator types explored.

This study, as the first of its kind, shows that the choice of operator type shapes how a hotel can effectively use IT expenditures to improve operating performance. This finding can be beneficial for hotel owners when making operator type decisions. In addition, operator type moderates the direct impact of IT expenditures on revenues and gross operating income. This study’s results show that franchised hotels seem to use IT expenditures more effectively compared with independently owned hotels.

This study contributes both theoretically and practically to understand how operator type moderates the relationship between IT expenditures and hotel performance. The research outcome provides a more holistic view that governs the relationships between IT expenditures, operator type and operating performance.

This paper aims to develop overbooking models to determine the optimal number of overbooking for hotels having one and two different types of rooms.

This paper presents mathematical modeling to find the optimal solutions of overbooking for stochastic cancellation.

The authors prove that for hotels with only one type of room, there exists a closed form solution to guarantee the optimal number of overbooking, depending on the cost of walking customers to other hotels, the cost of unsold rooms and cancellation distribution observed in the past. For hotels with two types of room, they prove the convexity structure and identify equations to seek the number of overbooking for low-price and high-price rooms. The authors also provide key comparative statics on how model parameters impact the optimal decisions under different scenarios.

Overbooking decision is one of important and complicated decision-makings, which is related directly to the yield of hotel revenue management. It is necessary for a hotel manager to observe cancellation pattern in the history to make a reliable decision. This paper presents a method that can help hotel manager make this decision in practice.

This paper is one of the first articles in the hotel industry that considers the marginal cost for each room unsold caused by no shows and the marginal cost for each walking guest in a comprehensive perspective.

This study aims to examine the factors influencing hotel employee satisfaction and explores the different sentiments expressed in these factors in online reviews by hotel type (premium versus economy) and employment status (current versus former).

A total of 78,535 online reviews by employees of 29 hotel companies for the period of 2011-2019 were scraped from Indeed.com. Structural topic modeling (STM) and sentiment analysis were used to extract topics influencing employee satisfaction and examine differences in sentiments in each topic.

Results showed that employees of premium hotels expressed more positive sentiments in their reviews than employees of economy hotels. The STM results demonstrated that 20 topics influenced employee satisfaction, the top three of which were workplace bullying and dirty work (18.01%), organizational support (16.29%) and career advancement (8.88%). The results indicated that the sentiments in each topic differed by employment status and hotel type.

Rather than relying on survey data to explore employee satisfaction, hotel industry practitioners can analyze employees’ online reviews to design action plans.

This study is one of only a few to use online reviews from an employment search engine to explore hotel employee satisfaction. This study found that workplace bullying and dirty work heavily influenced employee satisfaction. Moreover, analysis of the comments from previous employees identified antecedents of employees’ actual turnover behavior but not their turnover intention.

This paper aims to determine to what extent there is a difference in employees’ perception of abuse in the selective tourism destination in various types of specialized hotels.

A survey of employees in specialized hotels in the selective tourism destination has the sample of 1,796 cases. Multivariate analysis of variance is used for testing the level of perception’s differences.

There is a statistically significant difference in the perception of abuse among employees in various types of specialized hotels such as wellness hotels, sport hotels, business hotels and congress hotels.

The results offer employees’ perception of differences about abuse in various types of specialized hotels in the selective tourism destination. There is a possibility of practical usage of methodology for identification of the most often types of abuse in specialized hotels. The identification of abuse is to protect specific social structures such as employees in specialized hotels in the selective tourism destination.

Research could serve as a good example for future practical and theoretical research in the field of abuse and specialized hotels. The paper can be used as a methodological tool to show how to identify the most often types of abuse in specialized hotels in a concrete selective tourism destination.

The development of a service improvisation competence (Serv-IC), operationally defined as “the systemic ability of a service firm’s employees to deviate from established service delivery processes and routines to respond in a timely manner to unforeseen events using available resources” (Secchi et al., 2019, p. 1329), has been proposed as an effective way to accommodate customer variability while increasing the quality of the service experience. However, empirical evidence of its impact on service performance is scant. This paper tests the effect of Serv-IC on performance in the hospitality industry.

This paper develops a conceptual typology of service delivery systems (hereafter service typology is used interchangeably) in the hotel industry based on the experiential content of the service and the amount of standardization of service delivery routines. Then, using a survey of hotel managers, the effect of Serv-IC on hotel performance is estimated within each service group in the typology.

Serv-IC is associated with increased occupancy in high-process-standardization and high-experience hotel operations but does not have a significant relationship with the average price per room. The results suggest that managers could invest in Serv-IC to increase loyalty and positive word of mouth but not to increase prices.

This paper provides evidence of the effectiveness of developing a service improvisation competence while also offering boundary conditions to its applicability. The proposed service typology disentangles the design of service processes from their execution, thereby shedding new light on the complex relationships among service design, employee behaviors and business outcomes.

The purpose of the study was to examine travelers’ attitudinal and behavioral loyalty to the product type of peer-to-peer (P2P) accommodations (as opposed to a brand).

P2P accommodations’ hosts provided contact information for their guests from the prior two years who were contacted to participate in the study. Respondents answered questions about their travel party, trip purpose, factors leading to their P2P accommodation stay and attitudinal and behavioral loyalty around P2P lodging.

Autonomous motivators (dislike of big hotel chains and experience authenticity) and controlled motivators (location and cooking facilities) were positively related to attitudinal loyalty to P2P accommodations. Price predicted behavioral loyalty in the form of repeat purchase behavior and attitudinal loyalty did not.

Limitations of this study include the representativeness and size of the sample, the generalizability of the results, cross-sectional nature of the data and respondents’ recall ability. Despite a favorable attitude toward P2P accommodations, only price accounted for travelers’ repeated choice of P2P accommodations over hotels.

While attitudinal loyalty was explained by the dislike of big hotel chains and experience authenticity in P2P accommodations, it did not translate into repeated purchase behavior. Behavioral loyalty to P2P seems all about price, which begs the question of whether price is the most meaningful competitive lever in the battle between conventional hotels and P2P.

Hotel brand loyalty refers to consumer choice of brand within the conventional hotel product type. This study presents the first effort to understand consumer loyalty to a lodging product type, specifically P2P accommodations, and not a particular brand.

The importance of diversification and innovation in strengthening of global competitiveness has been emphasized in both tourism and local development literature. The aim of this chapter is to define the factors (company type, company size, intra-industry investments, collaboration with other companies, and associations) that influence the product- and service-diversification of hotels. This chapter addresses the diversification and innovation strategies of hotels, not only in the light of tourism literature, but also of local development literature, and it provides empirical evidence based on a company-level survey. The findings of the study show that company type, company size, sector-specific knowledge (intra-industry investments and experience of hotel workers), and collaboration with other companies and institutions matter for product- and service-diversification of hotels.

The purpose of this paper is to identify the critical success factors of emblematic hotels from the perspective of the guest, by analysing the direct activities that make up the value chain of these types of establishments.

The authors use the case study methodology to derive conclusions that contribute to the development of a theory about the success factors of emblematic hotels. The case selected is the Spanish Tourist Parador chain. The authors carried out over a period of two years a data mining analysis of the online comments posted by its guests.

The results indicate that the attributes of location and facilities are critical success factors expected a priori given the nature of the business of such establishments, based on the singular nature of the buildings. Another critical success factor is personnel, which seems to indicate that the Paradors support their business model by employing highly qualified staff, but give less attention to restaurant services or the room, according to guest perceptions.

The paper provides required evidence on the critical success factors of emblematic hotels adapting Porter’s value chain, for the tourism accommodation sector, through the analysis of direct value chain activities. In addition, the existing literature is broadened by taking a perspective scarcely studied, the guest perception of hotel establishments, online content posted by the user on the establishment’s website, rather than simply considering the traditional views of the experts/managers, through structures questionnaires. Besides, the results provide practical and useful implications for the managements of the emblematic hotels under study.

The purpose of this paper is to understand the impact service innovation has on customers' choices within the hotel and leisure industry. The paper also discusses the influence of the creation of new services on both service development and operational strategy.

The analysis is based on a national survey of approximately 1,000 travelers in the United States, using a web‐based data acquisition approach. The travelers are segmented by reason of travel (business or leisure), and discrete choice analysis is applied to model customer preferences for various hotel service innovations.

Overall, the study finds that service innovation does matter when guests are selecting a hotel, with type of lodging having the largest impact on a customer's hotel choice. In addition, service innovation is found to have a larger influence on choices when guests are staying at economy hotels rather than mid‐range to up‐scale hotels. Also, leisure travelers were found to be more influenced by innovative amenities such as childcare programs and in‐room kitchenettes than business travelers.

The understanding of customers' choices allows managers to better design their service offerings and formulate corresponding operational strategies around customer needs.

This paper examines the addition of innovation to the hotel service concept and is an excellent tool for managers deciding on which innovations to implement.