CHAPTER 1: LITERATURE REVIEW ON HOTEL INDUSTRY This chapter outlines the concept of hotel industry. It presents the overview of hotel industry, its history and it also discusses about the growth and trend of the hotel industry nowadays. When most of the tourists plan their trips, one of first steps is to look for the hotel and book the room at or near the place where they want to visit. These days, hotel is not as simple as the building; it becomes an industry that employs many people, especially
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Landry’s Restaurants, Inc. Part 2 University of Phoenix ACC 497 Wayne Sheehan Management’s Assessments of Financial Position Introduction Throughout time, financial statement analysis is becoming more important amongst managers, who use the information available to make decisions that will affect the company they are managing. Managers may choose to base opinions on the balance sheet, income statement, or cash flow statement, or they may choose to base opinions on individual performance
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___a. issues regarding hotels contribution on the income of the place ___b. making a program so that hotels become more profitable ___c. importance of spa, salon, & resorts in promoting tourism of place ___d. is General Santos City’s tourism booming ___e. are personalities from General Santos City brings big income to the city? 2. Cite two-five studies regarding hotel & restaurants management. It could be foreign or local study. Case Study: Restaurant downsizing Sally Smith
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CHAPTER 1 THE PROBLEM AND ITS SETTINGS Background of the study Orszag (2001) Working while attempting to obtain a degree has become a pervasive lifestyle for today’s University students among the reasons contributing to an ever increasing trend of working during education could be the increasing financial pressures from higher college tuition and fees, the necessity of gaining social experiences, and academic requirements for practical internships. The likelihood of working while in
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iour3rd INTERNATIONAL CONFERENCE ON BUSINESS AND ECONOMIC 1304 RESEARCH ( 3rd ICBER 2012 ) PROCEEDING 12 - 13 MARCH 2012. GOLDEN FLOWER HOTEL, BANDUNG, INDONESIA ISBN: 978-967-5705-05-2. WEBSITE: www.internationalconference.com.my CONSUMERS’ ATTITUDE TOWARDS “MAMAK” FOOD IN MALAYSIA Kartina Abu Bakar School of Hospitality, Tourism and Culinary Art Taylor’s University kartina.a@taylors.edu.my Abdul Ghani Farinda Centre for Continuous Education University of Malaya farinda@um.edu.my ABSTRACT
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1. Executive Summary We have developed a team of 6 members from our course MGT 489 and came up with this Strategic Plan or Business Plan for a Hotel. We have successfully completed this plan with all our known knowledge. Fro the purpose of developing our Strategic / Business Plan, first of all we have given our hotel a name, i.e. “Grand Royal”. In our Strategic / Business Plan we have discussed several factors that are required in developing a good and implementable plan. This plan required
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Meal experience and Guest loyalty in Zimbabwean hotel restaurants. By Emmanuel Gwata [pic] Department of Tourism and Hospitality Supervisor: Mrs. Nyarota Introduction Background Eating out has become a norm amongst many people’s lifestyles. People eat out for various purposes and this can be out of necessity, enjoyment and even for pleasure Warde and Martens (2000). As a result of the prevailing high demand, the hospitality industry has now been characterised by ever growing
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organizational commitment refers to “an attitude that reflects the strength of the linkage between an employee and an organization” The purpose of this study is to analyse the job satisfaction. The study was conducted on Uday Samudra Leisure Beach Hotel Kovalam. Employee’s productivity is largely related to their level of job satisfaction and in fact, the turnover rate can be reduced with a higher level of organizational commitment. Altogether, fifty employees were surveyed for the study. From the
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www.ccsenet.org/ijms International Journal of Marketing Studies Vol. 2, No. 2; November 2010 Customer Satisfaction in the Hotel Industry: A Case Study from Sicily Gandolfo Dominici (Corresponding author) Facoltà di Economia, Dip. S.E.A.F., Università di Palermo viale delle Scienze ed.13, 90128, Palermo, Italy E-mail: gandolfodominici@unipa.it Rosa Guzzo Facoltà di Economia, Università di Palermo, Viale delle Scienze ed.13, 90128, Palermo, Italy E-mail: rosyguzzo@hotmail.it Abstract In order
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Seasons manager In 2002, Four Seasons Hotels and Resorts was arguably the world’s leading operator of luxury hotels, managing 53 properties in 24 countries and delivering what observers called “consistently exceptional service.” For Four Seasons, that meant providing high-quality, truly personalized service to enable guests to maximize the value of their time, however the guest defined doing so. No tC In 1999, Four Seasons opened the Four Seasons Hotel George V Paris (hereafter, “F. S. George
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