Download e-book for iPad: Advances in Hospitality and Leisure, Volume 1 (Advances in by Chen, Joseph S. Chen

By Chen, Joseph S. Chen

ISBN-10: 0080456758

ISBN-13: 9780080456751

ISBN-10: 0762311584

ISBN-13: 9780762311583

"Advances in Hospitality and Leisure", a brand new peer-review serial, can provide clean insights from a number of medical stories within the domain names of hospitality, relaxation, and tourism. It offers a platform to provoke innovations on modern concerns and rising traits necessary to idea development in addition to specialist practices from a world viewpoint. the focus of this sequence is to go beyond the cutting edge tools of inquiry with the intention to motivate new learn themes which are important and feature been in huge ignored. The sequence is raring to deal with the desires of the population having pursuits in disseminating principles, innovations and theories derived from scholarly investigations. capability readers may perhaps retrieve beneficial texts to stipulate new study agendas, recommend doable issues for a dissertation paintings, and increase the information of the themes of curiosity.

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Extra info for Advances in Hospitality and Leisure, Volume 1 (Advances in Hospitality and Leisure) (Advances in Hospitality and Leisure)

Example text

Indeed, most researchers developed their own operational definitions of quality of individual leisure, tourism and hospitality services for the purpose of a particular study, mainly in terms of the characteristics of the quality construct. This may indicate that either the common inherent characteristics of quality in leisure, tourism and hospitality have not as yet been identified or that 20 MARCJANNA M. AUGUSTYN AND ARTHUR SEAKHOA-KING the quality construct is highly contextual and different characteristics represent the quality of individual leisure, tourism and hospitality services.

77–95). London: Sage. Bojanic, D. , & Rosen, L. D. (1994). Measuring service quality in restaurants: An application of the SERVQUAL instrument. Hospitality Research Journal, 18(1), 3–14. Bolton, R. , & Drew, J. H. (1991). A multistage model of customers’ assessment of service quality and value. Journal of Consumer Research, 17(4), 375–384. , & Zeithaml, V. A. (1993). A dynamic process model of service quality: From expectations to behavioural intentions. Journal of Marketing Research, 30(1), 7–27.

These rapid changes have made organizations increasingly concerned about their futures (Alexander, 1998). Hospitality marketers are not comfortable making strategic decisions in times of rapid and uncertain changes. , 1989). Sinkley (1992) states that actual change can be segmented into an anticipated component and an unanticipated component. If change consisted only of anticipated components, then there would be little or no risk involved. It is the unanticipated component that is clearly the source of risk.

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Advances in Hospitality and Leisure, Volume 1 (Advances in Hospitality and Leisure) (Advances in Hospitality and Leisure) by Chen, Joseph S. Chen

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