Hospitality Industry Research (Hotel)

Benefits of customer loyalty scheme and brand loyalty programmes of Accor Hotels: A case study based on Mercure London City Bankside Hotel.

The research on the subject of customer loyalty in the hotel industry and fostering such loyalty through a multi-brand loyalty programme by Accor group of hotel evaluates the concepts relating to behavioural and attitudinal loyalty. It was found that loyalty programs not only reward the customers for repeat purchase behaviour, but also has an important strategic role in collecting the information about the customers. The various viewpoints relating to the implementation of loyalty programs, design of reward schemes and the utilisation of information collected from the customer are discussed. In the case of Accor hotels, there are several brands with differentiated service offerings and the reward scheme is an integrated one. The Accor hotels reward scheme provides points to the customers for staying in the participating hotels/brands such as Sofitel, Pullman, MGallery, Grand Mercure, Novotel, Suite Novotel, Mercure, Adagio, Ibis and Spa.
Through convenience sampling method two managers and four junior managers in the marketing department were interviewed. From the research, and mostly through the interview data it was found that the customers are able to accrue the points for their stay and spend at the hotel, and redeem their loyalty benefits at more than 2500 participating hotels from the lower end Ibis (budget hotel) to the upper end luxury Sofitel and Pullman hotels. The customers are able to exchange these reward points at various points of sale such as at the airports, taxis and related travel services. All the redemptions are targeted at the travelling customer and their needs and hence travelling customers are benefitted. The loyalty programme is also inducing the customer to spend more as the rewards collected can be redeemed against the services of the different hotel properties.
Since there is collaboration between travel and hospitality organisations, Accor hotel is benefitting significantly. It is clear that with the entire organisation the Mercure Hotel is also benefitting from the multi-brand loyalty scheme. The customers at the bottom of the pyramid in the brand structure of Accor group would be moving upwards and there are a considerable number of properties under the lower mid-scale and lowest scale such as the Ibis. The recommendations is to target and capture restaurant customers with the help of direct sales approach from the waiters and customer facing employees in the restaurant to become member in the loyalty programme. The customer-facing employee’s right from the lobby to the restaurant should be provided training to give special service to such repeat customers.

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The present study aimed to investigate the differing effects of competitive pricing strategies on the performance of hotels operating in bad regional political conditions. To this end, two complementary analyses were carried out based on a three-year dataset (2014-2016) collected through a questionnaire from 120 star-rated hotels in Jordan. The results of the one-way multivariate analysis of variance revealed statistically significant differences in the key performance indicators between hotels adopting a discount pricing strategy and those implementing a premium pricing strategy. The results showed that hotels adopting a discount pricing strategy enjoy a relatively higher market penetration index, but lag behind their competitors in terms of revenue generation index. On the contrary, hotels implementing a premium pricing strategy have a relatively lower market penetration index, but outperform their competitors in terms of revenue generation index. The results of the detailed descr...

The purpose of this study was to examine domestic tourists' satisfaction with hotel services provided by hotels in Shiraz. From the literature, it was found that providing service quality, positively influence customer satisfaction, and build loyalty intentions among customers. Survey was used to find the level of domestic tourists' loyalty with the hotel services. A stratified random sample of 390 domestic tourists' responded to the survey.
The results indicated that domestic tourists' were satisfied with the service quality at the hotel and loyal to the hotel. The results of the study create an awareness of domestic tourists' needs and offer useful feedback to hotel administrators and planners in their efforts to improve service quality in the hotel industry.

This paper examines the influence of empowerment on job satisfaction in five
star hotels in Jordan. The influence of empowerment on job satisfaction remains a relatively unexplored area. A 52 item questionnaire, measuring empowerment and job satisfaction, was distributed to 332 employees in 12 five star hotels in Jordan
with a 56% response rate. Principal components analysis determined the factor structure and regression analysis determined the influence of empowerment on job satisfaction.
The results revealed both structural and psychological empowerment have significant individual influences on job satisfaction, but more significant when structural and psychological empowerment are combined. Most of previous studies were conducted in western economies and little in the Middle East generally and Jordan in particular. This research contributes to the literature by including both dimensions of empowerment where previous scholars used only one.

Hotelier Magazine - 3-й выпуск (русский)
ЖУРНАЛ ДЛЯ ПРОФЕССИОНАЛОВ ГОСТИНИЦЫ И ГОСТЕПРИИМСТВА - Армения, Декабрь 2019
Как известно всем управляющим отелей, метрика является важным инструментом измерения успеха. Конечно, гостиничная индустрия зависит исключительно от людей, будь это обслуживающий персонал или гости заведения. Но в конце дня числа играют бо’льшую роль, так как обычно они не лгут: фактически они показывают реальную картину. Именно поэтому управляющие отелями, кроме обсуждений последних новостей...

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This study is concerned with evaluating the performance of the hotel industry in the Sultanate of Oman through a two-stage data envelopment analysis (DEA) procedure. In the first stage, DEA-bootstrap is used to estimate point and interval efficiency ratios of the hotels, identify the benchmark hotels and suggest a potential ranking. In the second stage, a truncated regression model based on the double bootstrapping procedure of Simar & Wilson (2007) is implemented to identify potential sources of hotels' operational inefficiency. In addition, an empirical approach is introduced to quantify the attractiveness of tourism destinations through a weighting scheme. The benchmarking analysis is carried out on a sample of 58 hotels, and revealed that (1) the majority of hotels in Oman are technically inefficient; (2) most of the efficient hotels are located in the capital, Muscat; (3) star rating and cultural attractions are the most important factors influencing hotels' efficiency. Practical implications of these findings are also discussed.

With the aim of enhancing their online reputation, several hospitality businesses have started soliciting their guests to write online reviews. Available studies have not yet evaluated the effects of this strategy. To fill this knowledge gap, this study draws on the theory of psychological reactance and investigates guests' attitudinal and behavioral reactions to received solicitations. Evidence collected from a sample of Italian travelers indicates that soliciting reviews has both benefits and drawbacks: It increases the number of reviews for the business, but it also irritates a significant share of guests. Particularly high levels of irritation arise when a business explicitly asks its guests to write positive reviews. The implications of these findings for the reputation management strategy of hospitality businesses are discussed.

Do you want to eat out in London, Ontario? You can choose from many fine dining restaurants. They vary greatly in appearance, ambience, menu, service, and prices. They have some similarities and differences. This research was conducted by graduate students of Hospitality to help locals and tourists find out which restaurant in London ranks higher in terms of its unique features, customer review, challenges, décor, location, food presentation, marketing strategy, and involvement with community.

Preface Training Managers Manual strikes a balance between research and real practices. It provides students with a solid background in the fundamentals of training and development such as needs assessment, transfer of training, learning environment design, methods, and evaluation. It provides Training Managers with a solid background in the fundamentals of training and development such as needs assessment, transfer of training, learning environment design, methods, and evaluation. To help employees better understand the relationship between the main elements of the book This edition is updated with new material on coaching in a crisis and leadership for a difficult future. training managers manual is the bible of the industry and very much the definitive work that all coaches stand on. This new edition explains clearly and in-depth how to unlock people s potential to maximize their performance Contains the eponymous GROW model (Goals, Reality, Options, Will), now established as the basis for coaching professionals. Clear, concise, hands-on and reader-friendly, this is a coaching guide written in a coaching style. It digs deep into the roots of coaching, particularly transpersonal psychology, a useful model for personal development and in-depth coaching. There are new coaching questions and fresh chapters on emotional intelligence and high-performance leadership. Whitmore also considers the future of coaching and its role in the transformation of learning and workplace relationships, as well as illustrating how coaching can help in a crisis.

Sustainable development has been discussed since the nineties, but is still generating a lot of confusion. Together with other authors we conclude that this concept in not implemented in the tourism and hospitality business in its full extend. This paper wants to challenge and stimulate the discussion within the hospitality and tourism industry to accelerate sustainable development.
Next we argue that concepts as sustainable tourism and sustainable hospitality are potentially not leading to sustainable development because an holistic approach is lacking. The majority of the activities undertaken by the hospitality and tourism industry are too limited. How can we change towards a sustainable experience?
By applying the principles of a circular economy, hospitality and tourism companies can accelerate their own business and move forward in our thinking and action to create a more sustainable experience for all stakeholders involved in the hospitality and tourism industry

Abstract
Purpose – The study aims to investigate the presence of cultural diversity in selected global hotel brands in the United Kingdom, as well as the contribution of cultural diversity and how it impacts the operation of hotels. The presence of intercultural service encounters is discussed, alongside the intercultural characteristics of the hotel industry, finding that intercultural elements are more than well-established for internal affairs and internal and external customers of hotels.
Methodology – A combination of data collection instruments and analysis approaches has been used involving semi-structured interviews with hotel management staff from different cultures and public space observations during check in and check out in the reception area and during dining at the café-bar and restaurant. Thematic analysis has been applied to interviews, public space observations and job advertisements using interpretive (hermeneutic) phenomenology.
Findings – A global workforce in selected global hotels is seen as a competitive advantage under diversity management practices and contributes to overcoming intercultural challenges. Both British and non-British hotel staff acknowledge that provision of training and language support from their organisations would enhance their intercultural understanding and awareness. Although cultural diversity is highly valued, the participating hotels have not connected this value with the expansion of the intercultural skills of hotel staff in terms of learning and development and managing diversity adequately.
Research limitations – The study has a normative character. Some of the arguments and interpretations should be established more firmly with cross-cultural research and examination of the international customer’s viewpoint.
Practical implications – Equipping and expanding the skills of hotel staff with the appropriate learning and development opportunities should be seen as part of managing diversity in global hotel brands because of changes occurring in the global market and the industry.
Originality/value – This study provides a framework for intercultural communication and intercultural affairs in the hotel sector. It fills a research gap in the United Kingdom by analysing hotel staff viewpoints on intercultural service encounters.
Keywords – Cultural Diversity, Intercultural Communication, Managing Diversity, Intercultural Service Encounters, Hotels, Skills
Paper type – Research paper
Acknowledgments – The data for this paper comes from the author’s PhD dissertation (Daskalaki, 2016).

n view of the exponential growth, now is the time to help the hotel industry transform itself and embrace project management as a strategic competence. Hotel Owners Manual  is for those who manage hotel opening projects, including hotel project developers, hotel management company Head, hotel owners and asset managers, hotel vendors…all the way to hotel educational institutions. It explains that the traditional approaches to opening new hotels do not work efficiently, cause delay after delay, and cannot be scaled, thus new, more effective strategies are required.

Book reveals the enormous opportunity available to hotel owners, operators, and their professional advisors by adopting the formal project management practices

The Indian hotel industry is experiencing unprecedented growth. Over the next Ten years, without a project and operations management approach, this will not be possible. In this book, author Gajanan Shirke-MIH considers the plans for future hotel operation in India, illustrate the scale of the problem, analyzes why traditional approaches will not be able to facilitate, and why project management methodologies are the best way forward.

Hotel Owners Manual will help you build a foundation for success in meeting deadlines for the hospitality industry, development.

This study focuses on the role of electronic word of mouth (eWOM) in the processing information procedure. We are particularly interested in the influence of the exposure to eWOM on the Tunisian consumer’s attitude towards the product. A study was conducted on a sample of Tunisian Internet users. The relationship between exposure to eWOM and attitude towards the product was measured using a linear regression. The results show a small but significant relationship between exposure to eWOM and attitude toward the recommended product. The findings will help researchers and practitioners better understand the impact of electronic word-of-mouth on Tunisian consumer responses and will provide suggestions for Tunisian hospitality managers on how to make an effective marketing strategy taking the advantages of online word-of-mouth.

Hotel classification systems are used by almost all the countries to create the hierarchy of hotels based on the service quality. This study examines how different systems of hotel classification evaluate hotel properties to allocate ‘star’ or ‘diamond’ ratings. The study based on Yin’s (1994) approach for case study analysis, uses convenience sampling method for the study. Five such systems used in different parts of the world were chosen for study during January-March 2016. The documents related to the hotel classification systems were downloaded from the official websites of the concerned agencies. Document analysis and content analysis was used to discuss the findings. Apart from pointing similarities and differences, the study indicated that all the hotel classification system expects four and five-star hotels only to have service quality and hospitality. Important features like sustainability, social media, and innovative methods for evaluating service quality were found to be lacking in all systems. Finally, the study proposes a model for the hotel classification.

A challenge for any competitive business is adapting to the fast changing needs of its customers. Chain hotels, in particular, are trying to anticipate and adapt to their current and future customer types and their personalities. A popular segmentation method for chain hotels is by generation: ‘From the Builders Generation who literally and metaphorically built this nation after the austerity years post-depression and World War 2, to the Baby Boomers who redefined the cultural landscape, to Generation X who ushered in new technologies and work styles, and now to Generations Y and Z who in this 21st Century are redefining life stages and lifestyles’ (McCrindle, 2014). As a result, new services and even new chain hotels are starting to emerge specifically targeting Baby Boomers (BB), Generation X (Gen-X), Generation Y (Gen-Y), Generation Z (Gen-Z), or most recently Generation α (Gen-α). Marriott, for example, is attempting to target the leisure Generation Y traveler with a new budget hotel (MOXY), and the business Gen-Y with a new design-focused hotel brand (AC Hotels). This is because research shows there are fundamental differences between generations in terms of how they think about travel and accommodation, how they purchase, how they use technology, what they look for in a hotel, how they think and react in general. The focus here is to identify some of the key characteristics and needs of the five generations as chain hotel customers and how the chain hotel industry is adapting to them.

Reference
Sima, C. (2016) "Generations BB, X, Y, Z, a – the changing consumer in the hospitality industry", In Ivanova, M., Ivanov, S., Magnini, V. P. (eds.) The Routledge Handbook of Hotel Chain Management, London: Routledge, pp. 471-479.

The not so long ago traditional way of organizing a holiday by choosing a destination seen in an album or in various brochures at a travel agency, together with the use of a travel guide and a folding map has been steadily taken over in the last years by the tourists who conduct by themselves online complex researches regarding destinations, hotels and means of transportation in order to find the best combination of solutions and rates. Nowadays, these researches are done using smartphones, tablets and other devices. At the same time, much trust is granted to peer reviews and social media. The question that arises is: Are the Romanian hoteliers spectators to these changes or are they also taking action? The present paper will try to identify the main issues Romanian hotels face currently in what concerns digital media. A special focus regards international trends and how Romanian hotels are responding to them.

Emotional intelligence is the capability to recognize, use and manage one's own emotions and those of others. The use of emotional information guides thinking and behaviour, allowing adjustment of emotions to adapt to environments. As tourism and hospitality services are produced and consumed simultaneously, with a high level of contact between employees and customers, the development of emotional intelligence of employees in tourism and hospitality establishments is vital.

This book has a skills-based approach and explains how emotional intelligence can be developed in tourism and hospitality students and employees. Key features:

A foreword by Gill Hasson
The first tourism and hospitality book to describe emotional intelligence
Covers all major literature, concepts, theories and research findings from the perspective of emotional intelligence.
Includes exercises, end of chapter questions, practical examples, student aids and Powerpoint slides for each chapter that can be used in class by academicians and practitioners in their training sessions.

The book is intended for use by tourism and hospitality students, researchers and practitioners.

A key to profitability in the hospitality industry is a clear understanding of what leads to satisfied loyal customers. A
comparison of customer satisfaction based on Location, Sleep quality, Rooms, Service quality, Value for money and
Cleanliness as perceived by travellers was done among five hotels. This main objective of this study is to compare the
service quality of hotels understudy by drawing perceptual maps for five major hotels in the Singapore market.

This study attempts to seek answers to the following questions: How customers rate the services offered by a hotel? Which factors should be considered for evaluating the experience of the customer? Do customers perceive any difference between services rendered by different hotels? This paper applies statistical techniques to compare how customers rate different hotels. Data from an online website, Trip Advisor, was used to analyse and compare customer ratings on five hotels. Based on principal component analysis (PCA) results, we plot perceptual maps to show and compare how the 5 hotels differ on the 6
attributes. Perceptual maps with a combination of up to two variables (attributes) were drawn to infer about the positioning
of five different hotels. Two factors were confirmed as the key drivers of the landscape for the hotel industry, ‘Quality of Stay’
and ‘Accessibility and Environment’. Suggestions for management improvements were made based on the customer ratings and reviews.

This study will help marketers of hotels and hotel managers to enhance the satisfaction levels of travellers and to
better understand how the hotels differ and where improvements can be made.

The hospitality industry is a very competitive environment. This makes them creative, flexible, and responsive. Due to competition among establishments, customers have more options to choose from. It is important that plyers in the industry become more aware of changing customer attitudes and satisfaction of services rendered. The hospitality industry has rapidly grown over the years and has become one of the most sought after industries of the world today. This paper aims to determine the level of satisfaction of customers who visit hospitality facilities in Koforidua, examine the relationship between customer satisfaction and loyalty in Koforidua, and determine repurchases intention of guests. Questionnaires were administered to 100 guests through convenience sampling technique. It was revealed that there is a significant relationship between customer satisfaction and customer loyalty where majority of guests were satisfied with the various dimensions of services provided by hotels in the municipality. It was also that majority of customers were willing to repurchase the services of the facilities. This study therefore has implications for the recruitment, selection and training of hotel staff.

The basis of this study was to break down the major opportunities/ possibilities as well as the challenges/ pitfalls that an entrepreneur should face while running a business in tourism and hospitality sector in the context of Nepal. This study will always be helpful for the established businesses to be aware of the different possible threats and consequences and for the emerging business ideas to cash the maximum out of the existing opportunities prevailing in the Nepali market. Hence, this research carried out at the ground level by taking the inputs from the Entrepreneurs and Businesspeople who are actually working with their projects, ventures and businesses in the hospitality sector could probably serve as a motivation and caution for the businesses by allowing them to take correct decisions in the future and preventing from the possible pitfalls and demotivating or frustrating situations.

Keywords: Business, Challenges, Entrepreneurship, Hospitality, Law, Nepal, Opportunities, Pitfalls, Tourism.

Abstract
Handicrafts form an integral part of tourist experience, they represent local traditions and indigenous populations, also a valuable souvenir. Many countries benefit from handicrafts as a part of the cultural tourism dominated by archaeological and heritage sites. In Arbaminch town the major potential of generating income from handicraft sector, it is unorganized, decentralized, labor intensive sector. Here the general objective of this paper was assessment of handicraft sector and its link with tourist market in case of Arbaminch town. To achieve this objective, the researcher use questionnaires and interview form craftsmanship and sellers, domestic or foreign tourists and culture and tourism office. Based on this system of data collected to the researcher also tries to assess of handicraft sector and linkage with tourist market. The data were analyzed by using figure or chart, table and percentile. Finally, the researcher also concluded and recommended appropriate measures must be taken by the concerned bodies were suggested to linkage handicraft sector and tourist market.
Key words: - handicraft sector, tourist market, and souvenirs

Molecular Gastronomy is a perfect blend of techniques and infusion of Science with food to make it more interesting. In the modern era of culinary spectacles, this technique has gained popularity not only because of the wow factor but also for giving a new dimension to the art of presenting food. Although, this science was confined to the western world, it has gained ground in Asian cuisines. Predominantly, in the Indian cuisine. This study aims at studying the various facets of Molecular Gastronomy when implemented in Indian cuisine. The findings of his research suggests areas like "Food garnish" and "plate presentation" will be maximum effective. The maximum effects of molecular gastronomy is on visual impact and appeal of the food served. The techniques of foams and sous vied (slow cooking) would be the most preferred, followed by use of pearls / spheres. The major challenge faced would be of availability of chefs with molecular skills.

We kindly ask you to participate in this research devoted to the adoption of service robots by travel, tourism and hospitality companies. By completing the questionnaire, you will be eligible to participate in an opportunity for one of five electronic 100-dollar gift cards, redeemable as Amazon gift vouchers, among other options. Once you have completed the survey, a separate link will be sent to you allowing you to register for the opportunity. The researchers will not be able to identify your responses to the survey questions and the identifying information you will leave for the purposes of the opportunity for the gift vouchers.

For questions about your rights as a research subject, please contact the Director, Office of Research Integrity, Ball State University, Muncie, IN 47306, (765) 285-5070 or at irb@bsu.edu. IRB Protocol Number: 1194315-1

Please complete the questionnaire if only you are at least 18 years of age.
Thank you in advance for your participation!

Here is the link to the survey:

https://bsu.qualtrics.com/jfe/form/SV_4PdOOi6ERWHw97v

Sincerely,

Dr. Craig Webster, Ball State University, USA, email: cwebster3@bsu.edu
Prof. Stanislav Ivanov, Varna University Management, Bulgaria, email: stanislav.ivanov@vumk.eu

The research paper would be focusing on the essence of hospitality, as hospitality is the significant key use by hotel industry to exhibit their goodwill and concern towards the guest. The component which we will be showcasing through our research is the positive and the negative footprint branding image of OYO Rooms which they are maintaining for their online and offline booking. The overview of the research will be based upon the relationship between the guest and the staff of the OYO rooms which is also referred as known as OYO Hotels. Title of research was chosen on OYO Rooms owing to the fact that OYO Hotels are surprisingly unordinary it provides the safe space not only to the different categories of guest. They are known for their wonderful experience at a price it is impossible especially when it comes to family stay. The research work of author would also be discussing OYO hotels branding strategy and business models, they are offering for excellent customer service.

The benefits of tourism are often accompanied by many negative environmental impacts. The hotel sector is one of the tourism industry’s largest drivers of employment and economic revenue but at the same time it is one of the most energy-intensive. Becoming more sustainable or environmentally responsible has become the road to success in this changing scenario.  Hotel industry has started going green. This paper focuses on the various negative impacts of hotel sector on environment. It is an effort to bring forward the best practices of hotel industry all over the world on its path towards sustainability. This is an attempt to recommend strategies to lessen the negative impact on environment. ___________________________________________________________________________
This study is a step ahead towards saving our valuable resources.
__________________________________________________________________________
Keywords: Tourism, Hotel, Environment, Sustainability, Green

L'article discute la pertinence conceptuelle du terme tourisme religieux dans le contexte de la post-modernité. Il existe une capacité, en expansion, de générer des affaires, et par conséquent de produire un développement social et économique, par des activités présentant un attrait de caractère religieux, en particulier dans des pays de tradition ibérique et des pays en voie de développement. Si, pour une part, ce concept révèle une certaine ambiguïté, d'autre part, les occasions de faire des affaires révèlent l'existence d'un champ ethnographique qui s'ouvre à l'investigation anthropologique. Mots clés : Tourisme religieux, affaires, concept, critique et champ ethnographique.

Hotel booking decisions are increasingly influenced by consumer feedback available on social media sites. Using data submitted by customers on TripAdvisor, this study analyzes the customer satisfaction ratings posted for 2,211 hotels. The study provides four key contributions to our knowledge on this subject. Firstly, a comparative analysis was conducted of customer ratings for hotels located on the Spanish coast and Portugal's southern coast. Secondly, significant differences were found in the number of comments and average online review ratings, which showed a correlation to the tourism destinations' geographical locations. Thirdly, the study found that customers tend to rate their hotel experiences positively. Fourthly, the customers' overall level of satisfaction with a hotel tends to increase proportionately based on the number of customer feedback comments posted for that hotel. Consequently, one of this study's findings is that hotels should encourage their customers to post comments on customer review websites to balance out any negative feedback. Resumen La decisión de contratar los servicios de un establecimiento hotelero está cada vez más influenciada por los comentarios online de los consumidores. A partir de las valoraciones emitidas por los usuarios de TripAdvisor, esta investigación analiza los índices de satisfacción de los clientes de 2.211 hoteles. El estudio realiza cuatro contribuciones principales. Primero, se muestra un análisis comparado de las puntuaciones de los hoteles situados en las zonas turísticas de la costa de España y del sur de Portugal. Segundo, se observan diferencias significativas en el número de comentarios y en la puntuación global media obtenida en función de la zona turística. Tercero, se pone de manifiesto que los clientes suelen calificar positivamente sus experiencias en los hoteles. Cuarto, el valor de la satisfacción global de un hotel aumenta conforme lo hace el número de comentarios recibidos por habitación. Por lo tanto, una conclusión importante de este trabajo es que las empresas hoteleras deben animar a sus clientes para que realicen comentarios para contrarrestar el efecto de los comentarios negativos.

The hospitality industry has shown tremendous projection in addition of women workforce as of the present scenario and numerous opportunities in the hospitality industry is the reason for the choosing the career in this field. The professional courses has been taken up by number of women learners to acquire the necessary skills and techniques concerned to the industry requirements. The hospitality industry overall faces a worldwide shortage of trained hospitality staff (Robinson, 2007).The career development in hospitality industry can be a good decision for women as according to a maxim ‗women are more hospitable as compared to the men'. As the women employees moves upward into supervisory and higher levels positions, faces many challenges like gender issues,family life balance, long working hours and work culture. The hospitality industry imperatively have to underst and that, factor of diversit y among the task force can boost interactions among the employees and the organization's overall output. Thus, the paper can assist hospitality industry in understanding the issues and challenges among the women and to plan out necessary policies and practices, which can counter the male hegemony in hospitality industry. Taking it as the background, this paper aims to focus on challenges and issues faced by women in their career progressions in hospitality industry. Introduction The hospitality industry is booming day by day and at the same time it is also facing the challenges of employing the trained staff to cater to needs of the guest from national and international origin.The job opportunities in this industry is tremendous followed by the career development, but the only challenges faced by the beginners is to show the stability in terms of the job span in one hotel.

This paper has a twofold purpose: to explore the extent of inclusion of performance appraisal practices as perceived by the employees working in sample hotels and to find if these practices depend on the organisational demographic characteristics. Based on a survey of 396 hotel employee's perceptions on performance appraisal practices were assessed by 20 practices and 5 demographic variables. To find the association of the demographic variables with performance appraisal practices Bivariate test was used. Results indicated that performance rating is based on objective ; Performance is Proper Evaluation ;There are set standards for my job; Employee performance is easy to measure ;Performance is Continuous Monitoring ;The performance appraisal system is used to set my performance goals ;Modern methods are used to evaluate the employees ; All employees in the business are evaluated may constitute the most important performance appraisal practices in the Indian hotel industry. Further, the results indicate that there is a negative association between the number of staff and most performance appraisal practices variables these findings reveal that the hotels having a large number of staff rated the additional importance of performance appraisal practices as compared to hotels with less number of staff. The study makes a modest effort to add statistics to the little empirical information available concerning the performance appraisal practices in Indian hotel industry.

The growth of hospitality sector has resulted in ample scope for the aspiring hospitality professionals to take up careers in this booming sector. They say if you have zeal, passion, good communication and ready to move on, hospitality is the career for you. The hospitality graduates ideally look for Kitchen, F&B Service and Accommodations in hotels as their career options on completion of their three or four year course. But the times have changed and the hospitality too has evolved over the period. The graduates now can look at the career options other than core departments of hotels. The paper aims at studying the inclination of Hotel management students of opting for career options other than core departments based on their interest and awareness about the same. The study was conducted in Pune city amongst 30 final year students of Hospitality courses with the objectives of understanding awareness and inclination of students to pursue careers in niche hospitality sector. The key findings of the study were that most of the students were aware and preferred being entrepreneur whereas stress free career and monitory benefits are the pull factor for choosing career options amongst those mentioned.

Occupancy rate can be defined as the number of rooms booked divided by the number of available rooms. The hospitality industry being a major component to many economies in the world including Kenya, there is a need for hotel companies to improve their methods of doing business so that the industry continues to contribute to the economic growth of a nation. This study examines how occupancy rate is a key determinant of success and how various components of hotel occupancy can be restructured to enable hotel companies meet their organisational objectives more efficiently. It discusses the situation and challenges faced by the hotels in Mombasa and identifies the need for these companies to better the services they offer. The objective of this study was to determine the internal and external factors that affect hotel occupancy, mainly in the areas of pricing, room amenities, online reviews and political instability. This study uses the primary data collected using digital questionnaires across 12 top level managers in selected 3-star and 4-star rated hotels. The efficiencies calculated show that price, room amenities and political instability do affect hotel occupancy. The findings of this study also suggest that hotel brand, design, and star rating also play a significant role in the demand for accommodation. It would be necessary, however, to extend this study beyond the customer's perspective of occupancy to the perspective of working capital management and shareholders' input so that more inclusive conclusions can be drawn.

The research study was to examine the contribution of local communities towards wildlife conservation in Ajai wildlife reserve. Three research objectives were considered; establish how local communities in participating in wildlife conservation, examine how local community participation affect conservation of wildlife and to find out the challenges the local communities face when contributing to wildlife conservation in Ajai.
The researcher used both qualitative and quantitative research methodology to obtain data from 50 respondents that is UWA staff, Community local leaders and Community members. The researcher used both interview guide method, that is through use of interview guide and the Self-administered questionnaires (SAQs) as the instruments used to collect data from UWA staff, community leaders and members residing along Ajai wildlife reserve. 
From the information obtained in the field, it was revealed by key respondents that local communities have largely been participating positively towards wildlife conservation and their participation in the targeted areas have been through digging trenches, planting trees, environmentally friendly farming, sensitization campaigns and ecotourism ventures; the findings revealed that local communities heavily engaged in farming activities, settlement, trade, deforestation, bush burning, hunting and tourism are other activities under taken by local communities in the targeted areas; the findings also reveal the respondents participation has contributed to increased awareness, increased green spaces, clean environments, control of escape of wild animals and increased diversity and lastly, participants reveal that they face challenges of poverty, limited funding, destructive animals, incorporation with some community members and UWA staffs and unfavorable policies.
Basing on the findings the researcher conclude that planting trees, digging trenches, environmentally friendly farming and sensitization campaigns are the main ways local communities participate in wildlife conservation and these leads to increased awareness, increased green spaces, clean environments, reduced wild animal escape and increased diversity. The researcher also conclude that limited funding, poverty, destructive animals and incorporation with some community members are the major challenges local communities face when contribution to wildlife conservation. The researcher recommend that UWA should develop strategies that will engage local communities in conservation activities like appreciating those who participate by giving them incentives,  government through should carryout extensive sensitization in the communities around Ajai through holding seminars and radio talk shows, government should compensate farmers whose crops and animals have been destroyed and killed respectively by wild animals and lastly the researcher recommend that farmers should be encourage by UWA to grow crops which are not prone to wild animal destruction and give them improved seed varieties which are resistant to drought, pests and diseases and have short gestation periods.

As per the recent data published by IBEF, total contribution by tourism and hospitality sector to India's GDP is expected to increase from 15,24000 crores (UD$ 234.03billion) in 2017 to 32,05,000 crores (US$ 492.21 billion) in rd 2018, according to WTTC India ranked 3 among 185 countries in terms of travel and tourism's total contribution to GDP in 2018. By the recent budget provisions, 100% FDI is allowed through automatic route in hotel and tourism sector and a five-year tax holiday has been offered to star category hotels located around UNESCO world heritage sites (except Delhi& Mumbai). This sector has received cumulative FDI inflow of US$ 12.96 billion between April 2019 to June 2019. Such expansion in the industry has led to create 13.45 million jobs across sub segments such as restaurants (10.49 million), hotels (2.3 million) & tourism allied services (0.66 million) and the hotel industry has shown that, it is the one of the main contributors to the economic development of our country. In addition, the hotel sector has become an industry subsection that contributesto the strength and progress of tourism industry. However, hotel industry is observing a serious challenge of attrition and turnover. The annualized employee turnover rate in the Indian hotels & motels industry is 73.8%, which is exponentially higher than annual average of 10-15% (all industries). The major causes of attrition in in hotel industry are low salary packages, mismatch between jobs and employees, lack of flexibility, inefficient communication, lack of recognition, better opportunity outside the India, minimal growth opportunities and work pressure. Such reasons causenegative impacts on hotel industry like customer dissatisfaction, monetary losses, low employees morale, decreased productivity and irregular service quality etc. This research paper is an attempt to find out the main causes of such a high attrition and their impact on hotel industry with suggestive recommendations to curb the attrition and turn over.

The prime purpose of this research paper is to analyze what sorts of modern customer service challenges are prevalent in Hotel Industry today. In order to conduct this research making it contextual to Nepal, different 3, 4 and 5 star hotels were sampled by the researchers. For this both qualitative and quantitative methods of research were used. The data were also collected from the customers in order to get their perspective regarding the services delivered by the Hotels so that it would serve as a guideline for the hotels to propose the possible solutions to the existing challenges enabling them to not only meet but also exceed the expectations of the customers by delivering top notch service. The findings of this research have projected the adversities of the different challenges in customer service within the hotel industry.

(Keywords: customer services, hotel industry, hospitality, customer expectations, major challenges, solutions)

Food blogging has become an increasingly innovative and commercially viable occupation. The relationship between Restaurateurs and Food bloggers has been growing over the last few years. Foodies are eager to discuss and explore various recipes and cuisines. Customers form their purchase decisions based on food reviews. Restaurateurs, Caterers, Professional Chefs, Home Chefs, Home Bakers, Food Stylists and Food Photographers are important figures in the food marketing business. Food blogging is a current and upcoming unconventional career option for graduates and post-graduates in hotel management and catering technology.

The Indian tourism and hospitality industry has emerged as one of the key drivers of growth among the service sector in India. As the growing sector the demand of labor is also high. Students from hospitality colleges are invited by the hotels for outdoor catering when demand of the business is more to support the operation. Many students prefer going for outdoor catering and it has significant role to improve their practical skills. The exposure will help them for their career growth as they get clarity about services and boost their confidence level. Late working hours and payment need some changes to increase the number of outdoor catering. Providing transport facility for all the students will also have positive impact on the student's frequency to go for outdoor catering. Students feel outdoor catering to be made mandatory which will help each individual to develop.