Search

Abstract: The purpose of this study was to identify top managers’ competencies in hotel unit leaders perceived to be most critical for career development, and using the Fuzzy Delphi and Analytic Hierarchy Process methods to determine perceptions of the importance of various competencies in different dimensions. This study uses snowball sampling methods to collect data from 25 hotel top managers and uses qualitative and quantitative surveys, including interviews, questionnaire review and a questionnaire survey. A two-stage research design is adopted to understand the differences in perceived competency requirements better. The analytical results demonstrate the required competencies of top managers in the hotel industry, and divide them into generic and technical dimensions, 18 competency domains, and 107 competency indices. The top three most important competency domains are “leadership,” “crisis management,” and “problem-solving.” The proposed management competency framework provides an important implication for educators, practitioners, and researchers. [Copyright &y& Elsevier]

Quality measurement for undergraduate hospitality, tourism and leisure programmes, and particularly cross-cultural comparisons, has seldom been studied. This study provides evidence for cross-validation of the instrument developed by Horng, Teng and Baum (2009) based on applying confirmatory factor analysis (CFA) to a sample of faculty members from Taiwan (n = 430) and the USA (n = 303). Multi-group confirmatory factor analysis indicated some support for the proposed cross-cultural invariance. CFA results satisfied some but not all requirements for cross-cultural equivalence. The findings revealed that the cultural context needs to be considered in cross-cultural quality measurement. [ABSTRACT FROM AUTHOR]

This study has two goals: to analyse the impact of a creative culinary curriculum (3C) that emphasises teamwork on culinary arts students' creative process and creative performance, and to analyse the impact of the creative culinary (CC) process itself on CC performance. The study employed a quasi-experimental design, and the subjects were 43 undergraduate students majoring in hospitality management. The results were as follows: the CC process seems to have a limited impact on CC performance; however, after 3C-based instruction, the post-test scores were significantly higher than the pre-test scores for both CC process and CC performance. [ABSTRACT FROM AUTHOR]

In this study, an instrument for measuring the quality of undergraduate programmes in hospitality, tourism and leisure (HTLP) was developed and empirically cross-validated. The study considered how total quality management (TQM) and context-input-process-product (CIPP) perspectives could be integrated to develop the framework, using documentary analysis, focus groups and content validity. Survey responses from 430 full-time teachers were used to verify the instrument for HTLP (IHTLP) via exploratory and confirmatory factor analysis, and six standards, 12 dimensions and 63 indicators were identified. The six standards, in terms of relative importance, are curriculum and instruction; faculty; strategic planning; administrative management; student achievements; and resources. The implications for HTLP are also discussed. [ABSTRACT FROM AUTHOR]